Healthy home cooking doesn’t need to be an excruciating project this month. In fact, it could be something that you look forward to. Or if anything it’s a required survival skill when the weather isn’t conducive to going outside. These are easy healthy recipes to cook at home, that are even faster than you can say Postmates.
Vegan Green Goddess Dip + Crudites
This is our classic green goddess dip that’s inspired by Chef Kelly Janke’s original green goddess dip recipe. We break this out any time of the year; the upcoming Super Bowl, summer BBQs and yes, when we want to cleanse. That’s because although this dip tastes indulgent, it’s actually one of the most super easy healthy recipes you can make. With olive oil and avocado, it’s all good fats and even aids digestion.
Serves 6
Ingredients
2 1/2 – 3 ripe or overripened avocado
3 1/2 green onions, thinly sliced
½ bunch cilantro
2 dozen basil leaves
2/3 cup high quality olive oil
½ cup water
1 Meyer lemon
1 cup cashews, soaked overnight and drained
Maldon sea salt to taste
Directions
The goddess dip needs to be made the same day. Otherwise the avocados will brown and you’ll lose that beautiful green color. Actually, the more ripe the avocados, the better. This easy healthy recipe is a good way to use those avocados that may be past their prime. Your blender makes a difference too. With a Vitamix, you’ll get the most creamy yet light as air dip.
In your blender, scoop out the flesh of the avocado and add in the green onion, cilantro including the stems, basil, olive oil and water. Blend on medium high until all the ingredients are integrated. Add the drained cashews and blend for another 30 seconds until the dip is creamy. Squeeze in the Meyer lemon, and add the Maldon salt to taste.
Place a piece of saran wrap on top of the dip in the blender so there’s no air between the wrap and the Green Goddess. Chill in the refrigerator for 2-3 hours. Place the dip in a serving bowl right before your guests arrive alongside carrots, radish, endive and purple cauliflower.
Maroulosalata
This is one of our easy healthy recipes that is inspired by the time we spend on Instagram. Yes, you actually can get good ideas, where blending the feta into the dressing turned out to be a brilliant idea. We make this Greek salad during the week as you can make the dressing and toast the pistachios ahead of time. From there, it’s less than five minutes to assemble for dinner.
Serves 4
Ingredients
8 cups mixed Italian greens
Dill to taste
1/2 to 2/3 cup pine nuts
Olive oil
Maldon sea salt to taste
For the Dressing
1/2 cup Bulgarian feta cheese
2/3 cup Extra virgin olive oil
1/2 Meyer lemon
Dill to taste
Maldon sea salt to taste
Directions
First, you’ll want to toast the pine nuts. In a skillet heat about 1 tablespoons of oil over medium heat. Toast the nuts for about 2-3 minutes then turn the heat down to low. Sprinkle with just a touch of Maldon salt and give the nuts a good stir. The pine nuts will toast up quickly once they hit a certain point, so make sure to turn the heat off once you start to see them brown. Keep the skillet on the burner as the pine nuts will continue to toast to a perfect golden brown.
Next, make your dressing by adding the feta, olive oil, juice of the Meyer lemon and the Maldon sea salt to taste.
In a large bowl, toss the lettuce with the dill, pine nuts and the Maldon sea salt. Add in the dressing and toss well. Serve immediately. This is one of those easy healthy recipes that will be a go-to every week.
Citrus Broiled Salmon with Raspberry
I love this easy healthy recipe because it is packed with Omega 3, protein and keeps me satiated all evening. It’s also a dish that plates up beautifully. What’s also most important is that you’re not on a diet with this easy healthy recipe. This citrus broiled salmon is part of a healthy lifestyle everyday.
Serves 4
Ingredients
4 6 ounce Filets of salmon
2 small Oranges
1 1/2 Meyer lemons
Paprika
Maldon sea salt
Pepper to taste
For the Glaze
3 tablespoons Honey
12-14 Raspberries, muddled
Finely chopped parsley
Maldon sea salt to taste
Directions
Marinate your salmon filets with Maldon sea salt and olive oil for at least 30 minutes. Slice the citrus into 1/4 inch rings. On your broiling pan, layer 2/3 of the orange and lemon slices so there’s at least a 1 inch border as you lay the salmon on top. Layer the glaze on top of the salmon filets along with the finely chopped parsley. Next – and this is very important because otherwise your glaze will burn – layer the remaining orange. Layer the Meyer lemon and orange slices on top of the salmon, making sure to fully cover.
Broil over low for 12 minutes for the perfectly cooked salmon. You can serve with the orange and lemon slices on top or remove the citrus to uncover your beautifully broiled salmon.
Other Articles You’ll Like
Vegan Mushroom Soup
The Perfect Chopped Salad Recipe
Loulou’s Fish Carpaccio
