I don’t know about you, but ever since the quarantine started I feel like I have used up all of the recipes I had in my arsenal. When it’s time to make a grocery list, I just draw a blank and have no idea what to even make.
And since I don’t want to eat the same four meals every single week, I’m always looking for new ones to try. My only two requirements when looking at new recipes are is it easy to make and is it on the healthier side (since quarantine has included a lot of indulging).
If you feel like you are in the same boat as well then you are in luck, because we are sharing four easy and healthy dinner ideas that are so yummy! So make a list, head to the grocery store, and enjoy having this week’s meals planned for you!
Mushroom Cauliflower Bake
An easy, cheesy, and veggie-heavy casserole!
2 boxes of
Banza Penne 1 head cauliflower (about 6-7 cups of florets) 3 cups chicken stock 3/4 cups milk 1/4 cup olive oil 1 teaspoon salt 2 cloves garlic 24 ounces fresh sliced mushrooms 4 tablespoons butter, divided 1 cup shredded Mozzarella cheese fresh sage, sliced into thin ribbons
7 Whole Grain Flakes Crusted Halibut
Fish with a perfect crust with an Asian sauce to enhance the flavor!
INGREDIENTS
12 ounces wild-caught halibut fillets, cut into two pieces 1 free-range egg white, slightly beaten 1 cup crushed
Kashi® 7 Whole Grain Flakes cereal 2 tablespoons extra virgin olive oil, divided 1 cup sliced organic carrots 1 cup sliced organic bok choy 1/3 cup sliced organic scallions 1 tablespoon low-sodium soy sauce 1 tablespoon grated fresh ginger root 1 tablespoon rice wine vinegar (preservative-free) 1 teaspoon dark agave nectar 1 tablespoon chopped fresh cilantro 1 teaspoon sesame oil
INSTRUCTIONS
1 box
Banza Rigatoni 3 cups cubed butternut squash 2 Tbsp olive oil 8 fresh sage leaves, plus some smaller fresh ones to serve 3 garlic cloves, roughly chopped ½ cup Califia Farms Almondmilk ¼ cup cashews, soaked in water for at least an hour then drained 2 tablespoons nutritional yeast 1 tablespoon fresh lemon juice 1 teaspoon garlic powder Salt & pepper, to taste Toasted walnuts, roughly chopped to serve (optional)
Crunchy Coconut Almond Butter Chickpeas:
1 tablespoon coconut almond butter 1 tablespoon coconut oil 1 (15-ounce) can chickpeas, drained, rinsed, and thoroughly dried
Soup:
1 tablespoon olive oil 1 medium yellow onion, chopped 3 cloves garlic, minced 2-inch piece of fresh ginger, peeled and grated 2 tablespoons red curry paste 2 tablespoons turmeric 1 teaspoon salt 2 medium sweet potatoes, peeled and cubed 1 (14-ounce) can light coconut milk 4 cups vegetable broth 3 tablespoons Justin’s Coconut Almond Butter
Toppings: shaved red cabbage, fresh cilantro, microgreens, crunchy coconut almond butter chickpeas
To make the crunchy chickpeas, preheat oven to 350F. Line a baking sheet with parchment paper. Combine almond butter and coconut oil in a small, microwave-safe bowl. Microwave 30 seconds to melt. Toss chickpeas in almond butter mixture. Spread into an even layer on baking sheet. Bake 1 hour, or until chickpeas are crunchy.
For the soup, heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté 2-3 minutes. Add the curry paste, turmeric, and salt. Sauté 3-4 minutes more . Add the sweet potatoes, coconut milk, and broth. Simmer until the potatoes are soft, about 20 minutes.
Cool slightly and transfer to a blender with Coconut Almond Butter and puree until smooth and creamy. Add in more water or broth to thin out the soup as needed.
Tags:
dinner recipes,
Food,
healthy dinner,
healthy meal ideas,
recipes