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Recipes

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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!​

Here is a great DAIRY FREE, SUGAR FREE, EASY Blueberry Pudding recipe​

Blueberry Pudding

Serves: 2

 

Ingredients

  • 1 cup frozen blueberries

  • 1 avocado

  • 2 tbsp coconut milk

 

Instructions

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

​Ingredients

  • 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

 

​Instructions

  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.

INGREDIENTS

  • 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

INSTRUCTIONS

  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.

INGREDIENTS

  • 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

INSTRUCTIONS

  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!

INGREDIENTS

  • 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

INSTRUCTIONS

  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.

This incredibly delectable recipe boasts only six grams of fat, with four grams of natural protein and five grams of fiber. Who says healthy has to be flavorless?  Happy baking!

INGREDIENTS

  • 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

 

INSTRUCTIONS

  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.

Depending on your tastes, you can even switch the broccoli out for another veggie, such as cauliflower.

INGREDIENTS

  • 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

 

INSTRUCTIONS

  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

3 Ingredient Easy Homemade Sauerkraut Recipe

  • 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! 

Zucchini Noodles with 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!

Zucchini Noodles with Creamy Avocado Pesto

Serves: 8 Servings

INGREDIENTS

  • 6 large zucchini, spiralized

  • 1 Tbsp olive oil

 

For the Sauce:

  • 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

 

INSTRUCTIONS

  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!

 

NUTRITIONAL INFORMATION

Serving Size: 1½ cups • Calories: 214 • Fat: 17.1 g • Saturated Fat: 2.1 g • Carbs: 13.2 g • Fiber: 6.1 g • Protein: 4.8 g • Sugar: 4.2 g • WW Points+: 6 • Smart Points: 7

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

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