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Father and Daughter Cooking


Eating Healthy Does not have to be a struggle! We have easy to make healthy recipes with links to great sites with even more options and information. Get inspired or use our site search feature and input an ingredient to find a recipe for what you already have at home!


Blueberry power! These tiny little berries are chock full of antioxidants and in addition to protecting against heart diseases, diabetes, and improving brain function, blueberries have the capability of reducing visceral “toxic” belly fat, which has been linked to obesity and metabolic syndrome!​



  • 1 cup frozen blueberries

  • 1 avocado

  • 2 tbsp coconut milk



Blend all ingredients in blender until combined. Add extra blueberries to taste. Optional: top with frozen berries, cinnamon, unsweetened shredded coconut etc.

Blueberry Pudding
Maple Ginger Salmon


Did you know that salmon is a great source of vitamins, proteins, and omega-3 fatty acids AND is super easy to prepare? It’s also a great combat to arthritis. Fire up the grill—this salmon recipe is ready in just twenty minutes and is perfect for summer!

Salmon Fillet


  • ​3/4 cup maple syrup

  • 1/3 cup balsamic vinegar

  • 3 tablespoons fresh, peeled grated ginger

  • 4 teaspoons fresh minced garlic

  • 1/2 – 3/4 teaspoons crushed red pepper flakes

  • Kosher salt

  • 3 pounds skin-on salmon (either a single fillet or several smaller fillets)

  • Extra-virgin olive oil


  1. Heat grill to medium.

  2. Mix together maple syrup, balsamic vinegar, ginger, garlic, and crushed red pepper flakes in a small bow.

  3. Add salt to taste.

  4. Reserve half of glaze.

  5. Brush both sides of salmon with olive oil.

  6. Place salmon on the grill, flesh side down.

  7. Cook for about 7-8 minutes, until salmon starts to loosen from the grates.

  8. Flip salmon over and gently spoon half of the glaze over cooked salmon.

  9. Continue to cook for another few minutes. Salmon should flake with a fork but still be opaque in the middle. It will continue to cook when you pull it off the heat.

Chicken & Quinoa Stir Fry


Quinoa Dish in Jar


  • 1/2 tablespoon coconut oil

  • 3 scallions, finely sliced

  • 1/2 red bell pepper, finely diced

  • 1/2 zucchini, diced

  • 1/2 pound boneless, skinless chicken breast, cut into 1/3-inch slices

  • 2 teaspoons smoked paprika

  • Salt

  • Black pepper

  • 1 cup cooked quinoa

  • 1/4 cup feta cheese, crumbled

  • 1 small bunch of parsley, leaves only, roughly chopped (optional)

  • Lemon juice


  1. In a wok or large frying pan over medium heat, melt the coconut oil.

  2. Add scallions, bell pepper, and zucchini.

  3. Stir-fry for about 2-3 minutes, until the vegetables begin to soften.

  4. Increase the heat to high.

  5. Add chicken and paprika.

  6. Add salt and pepper to taste.

  7. Fry for about 3-4 minutes until the chicken is cooked through.

  8. Stir in quinoa and fry for about 1 minute until warm.

  9. Transfer the stir-fry to a bowl and top with feta, parsley, and a squeeze of lemon juice.

Gluten Free Meatballs


What’s pasta night without meatballs? Loaded with breadcrumb and cheese, this Italian classic is not the healthiest of options—or the most gluten free of options. If you have a gluten-free member of your family, we have the perfect recipe for organic, gluten-free meatballs. Baked in the oven instead of fried like traditional meatballs, these meatballs are made with only organic, gluten free ingredients for a fresh, healthy take on the classic meatball! Pair with gluten free pasta for a completel

Pasta with Meatballs


  • 16 ounces organic ground turkey or beef (or combo of 8 ounces each)

  • 4 ounces organic diced tomatoes

  • 4 ounces gluten free breadcrumbs

  • One half organic medium onion, minced

  • 2 organic cloves of garlic, minced

  • 2 tablespoons organic parsley, finely chopped

  • 2 tablespoons olive oil

  • Salt and pepper to taste


  1. Preheat oven to 350F.

  2. Combine all ingredients.

  3. Let set in the refrigerator for an hour.

  4. Roll into 4-5 ounce meatballs.

  5. Cook for 35-40 minutes.

  6. Enjoy!

Banana Oat Bars


You know those bananas you bought that no one in your house ate, so now they’re brown and spotty? It’s inevitable, but we’ve got the perfect use for them! Vegan, gluten-free, nut-free Banana Oat Bars—quick, easy, delicious AND healthy without any added sugars or sweeteners. Your kids will LOVE them, and you’ll love that they’re snacking on something healthy! Happy baking!

Banana Bread


  • 1 cup dates, finely chopped

  • 3 (very ripe) bananas

  • 1 1/2 cups brown crispy rice cereal

  • 1 cup old-fashioned rolled oats (gluten free)

  • 1/2 cup oat flower

  • 2 tablespoons grapeseed oil

  • Optional: raisins, chocolate chips, and/or walnuts


  1. Preheat oven to 350F.

  2. Line 8×8 or 9×9 square baking dish with parchment paper.

  3. Mix all ingredients together in large bowl.

  4. Transfer the mixture into baking dish and press the mixture down well using the back of a wooden spoon or spatula.

  5. Bake for 12 minutes or until the top is just starting to get golden brown.

  6. Let cool before slicing into 9 squares or granola bar shapes.

  7. Store in refrigerator for best taste.

triple chocolate avocado muffins


Muffins 3


  • ½ cup coconut flour

  • ⅓ cup cacao powder (or unsweetened cocoa)

  • 2 tsp baking powder

  • ¼ tsp salt

  • 1 medium avocado, mashed (1/2 – ⅔ cup)

  • ½ cup coconut sugar (or dry sweetened of choice)

  • 2 large eggs

  • 2 tsp vanilla extract

  • ½ cup chocolate cashew or almond milk (or your choice of non-dairy milk)

  • ⅓ cup dairy-free mini chocolate chips


  1. Preheat oven to 375F and grease a muffin pan. Set aside

  2. In a small bowl combine coconut flour, cacao (or cocoa) powder, baking powder, and salt. Whisk together until combined and no lumps of coconut flour or cacao powder are present. Set aside.

  3. In a large bowl add mashed avocado, coconut sugar, eggs, and vanilla extract. Whisk until all ingredients are evenly combined.

  4. Using a large spoon or rubber spatula, gently fold in dry ingredients to bowl of wet ingredients, add in milk and gently stir until everything is combined, then fold in chocolate chips.

  5. Using large cookie scoop, evenly disperse batter into greased muffin pan, about ⅔ of the way full. You should get about 12 muffins.

  6. Bake muffins for 18-22 minutes. Check middle of muffins with toothpick. Muffins will be done when the toothpick comes out with little to no crumbs.

broccoli and Cheese nuggets recipe


Image by Louis Hansel


  • 16 ounce bag of broccoli florets, thawed

  • 3 eggs

  • 1 cup bread crumbs

  • 1 cup shredded sharp cheddar cheese

  • 2 teaspoons favorite seasoning mix (Italian or Creole)

  • ½ teaspoon garlic powder

  • ¼ teaspoon salt


  1. Preheat oven to 375 degrees.

  2. Place broccoli florets inside a food processor and pulse until finely chopped.

  3. Add eggs, breadcrumbs, cheese and seasoning to veggie mixture. Process a few pulses until every combined.

  4. Using a small cookie scoop, place veggie nugget scoops onto a parchment lined baking sheet. Gently press them down so all nuggets are the same height.

  5. Bake for 20-25 minutes until the tops are golden. Remove from the oven and allow them to cool slightly prior to serving.

  6. Store leftovers in an airtight container and refrigerate up to 3 days.



Fermented foods contain a large amount of beneficial good bacteria that maintain a healthy flora in your gut and supports a healthy immune system. Great sources of fermented foods are sauerkraut, pickles, and kefir. Find more great info on fermented foods over at Wellness Mama.

Recipe adapted, check out the full recipe with step by step directions over at Stupid Easy Paleo



  • Green Cabbage

  • Sea Salt

  • Water


Thinly slice cabbage add half cabbage and add half salt, mix well.  The cabbage will begin to wilt. Add the remaining cabbage, mix well and wait for moisture to begin to drip off cabbage. Place cabbage and liquid in mason jar and pack tightly. Continue to monitor and pack until cabbage is completely submerged in liquid. Keep uncapped mason jar in an area away from direct sunlight and cover with a towel. Allow 7-10 days to ferment! 

Creamy Pesto Sauce


This recipe is perfect because it’s super filling, crazy healthy and the best part is you feel like you’re eating a big bowl of pasta!  It’s also incredibly quick and easy to make too (literally under 20 minutes), especially the creamy avocado pesto that’s gets drizzled over the top.  No need to heat up either!



  • 6 large zucchini, spiralized

  • 1 Tbsp olive oil


  • 2 ripe avocados

  • 1 cup fresh basil leaves

  • 3 cloves garlic

  • ¼ cup pine nuts

  • 2 Tbsp lemon juice

  • ½ tsp. sea salt

  • 3 Tbsp olive oil

  • Cracked black pepper, to taste


  1. Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.

  2. In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.

  3. Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.

  4. Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Parmesan, serve and enjoy!

Find the full article and more great recipes over at Eat Yourself Skinny

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