Eat Chic: 12 Deliciously Healthy Recipes by Food Bloggers (2024)

Chickpea and Quinoa Salad with Miso Vinaigrette

By Beth Kirby of Local Milk

Ingredients:

• 1 cup dried chickpeas (garbanzo beans), soaked overnight (or 1 organic, low sodium can drained & rinsded in a pinch but dried is highly preferable)
• 2 cups cooked quinoa (3/4 cup well-rinsed uncooked + 1.5 cups water + ¼ teaspoon kosher salt)
• 5 soft boiled quail egg halved (2.5 minutes in boiling water) or 4 soft boiled chicken eggs quartered (6 minutes in boiling water)
• juice of one meyer lemon (or regular lemon)
• 1 tablespoon olive oil
• 1 tablespoon white miso paste
• 1 teaspoon honey
• 1/8 teaspoons cayenne
• 1/8 teaspoon cumin
• 1 ripe avocado, diced
• 4-6 scallions, sliced thinly
• ½ teaspoon fresh, course ground coriander
• sea salt & freshly ground black pepper to taste

Directions:

• You will want to soak your chickpeas the night before you intend to make them. My tip is to soak and cook more than you need for the recipe and refrigerate or freeze the rest.
• When ready to cook your chickpeas, drain them, place them in a large pot and cover with a good few inches of water. do not salt the water as this can make them less tender.
• Bring the pot to a boil, reduce to a simmer, and cook 1 hour to 1.5 hours or until tender. (I cook longer for hummus, less long for soups, salads, etc.)
• Drain and cool the cooked beans. You can store them in a ziplock or other container for 3-4 days in the fridge or in the freezer (pat dry, freeze in single layer on parchment lined sheet tray for 30 min, then bag) for one year!
• While the chickpeas cook, cook the quinoa if you haven't already (can be made the day before) by bringing it to a boil with the water and salt, reducing to a simmer, covering, and cooking for 15 minutes. After 15 minutes, turn off the heat and let sit covered for another 10 minutes. Fluff with a fork.
• Make your dressing while the grains and beans cook. in a bowl combine the miso, lemon juice, honey, olive oil, cumin, and cayenne.
• In a mixing bowl combine the cooked chickpeas, quinoa, and avocado. toss with the dressing to thoroughly combine, being careful to not be too rough with the avocado. toss with the scallions and coriander seed. top with eggs and salt & pepper to taste. love this with a glass of kombucha or green juice alongside it for the perfect fresh lunch!

Note: When boiling the eggs, don't start them in cold water. Put them directly in boiling water and once their time is up, place them in an ice bath to prevent them from cooking further and to make for easy peeling!

Blueberry-Coffee Spice Grilled Okra

By Sanura Weathers of My Life Runs on Food

Ingredients:

• 1 lb. fresh okra pods, gently scrubbed cleaned
• 4 tbsp. of peanut or neutral oil
• About ¼ cup Blueberry-Coffee Spice Rub (or use blackened seasoning), plus more for garnish
• A pinch of sea salt, to taste
• A pinch of fresh black pepper, to taste

Directions:

• Fill a medium pot with salted water and bring to a boil. Add okra pods to blanch for about one minute. Quickly remove from pot. Rinse with cold water and strain excess water.
• In a large bowl, toss blanched okra with two tablespoons of oil, Blueberry-Coffee Spice Rub, salt and black pepper.
• Meanwhile, prepare an outdoor or indoor grill. If using indoor grill, heat over medium-high heat.
• When the grill pan is hot, add the last two tablespoons of oil. After a few seconds, add the seasoned okra pods. Grill for about three minutes per side. Remove onto a paper-towel lined plate.
• Vertically slice each grilled okra pod. Garnish with a little sprinkling of Blueberry-Coffee Spice Rub.
• Enjoy.

Hummus Tacos with Crunchy Lime Cucumbers

By Emily Sundberg of She Loves Everything

Ingredients:

Cucumber Lime Crunchy Salad

• 5 small cucumbers, or 2 large ones. Halved and sliced into half circles
• 1/2 red onion, diced or sliced into whatever way you like it
• handful of cilantro, chopped
• 2 limes, juiced
• ½tsp of tamari or liquid aminos
• pinch of salt (optional, but it really pulls the water out of the cucumbers and lets it all marinate together!)
• Let these marinate for about an hour for optimal flavor, but if you must serve right away it will be just as delicious!

Black Bean, Edamame, Roasted Corn slaw

• 1 can of organic black beans, rinsed thoroughly
• 1 1/2 cup shelled edamame
• 3 ears of corn, roasted and kerneled
• 3 tbs of your favorite hot sauce
• Heat all these ingredients up and mix together with your favorite hot sauce. Put aside.

Homemade Hummus

• 2 cans of organic chickpeas, rinsed thoroughly OR fresh cooked/sprouted chickpeas
• 2 tbs stone ground tahini
• 2 lemons, juiced
• 4 cloves of garlic, roasted in a tiny bit of EVOO
• handful of cilantro
• 1 tsp cumin
• handful of fresh ground cracked pepper

Directions:

• Blend these all up in a food processor or Vitamix or high powered blender. Try not to eat the whole thing with a spoon.
• When using soft corn tortillas, it works best if you heat them a bit before serving in a tiny bit of coconut oil so they taste a little better and aren't that 'straight from the package' feel. Load all your ingredients in and top with sprouts for more of that crunch and tons of lime and hot sauce!

Spiced Lentil Burgers

By Wendy and Jess of Food Heaven Made Easy

Total time: 40 minutes

Serves 4

Ingredients:

• 2 cups of cooked lentils
• red onion, finely chopped
• ¼ cup scallions, finely chopped
• 2 tablespoons of whole wheat flour
• 1 tablespoon of ketchup
• ¼ teaspoon of chili powder
• ¼ teaspoon cumin
• ¼ teaspoon garlic powder
• Salt to taste

Directions:

• Pre-heat the oven to 400° F.
• In a bowl, combine the lentils with onions, scallions, ketchup, and spices.
• Using a large spoon or a pestle, mash up all ingredients in the bowl until the consistency is uniform.
• Slowly add in the flour, and mix it in while doing so. Add a pinch of salt, and mix it in.
• Using a spoon, scoop 4 balls of the lentil mash onto a non-stick baking tray.
• Once on the tray, flatten them out into the shape and thickness of a burger.
• Bake for 15 min on 400F. Flip over and bake the opposite side for another 15 min.
• Enjoy with bread or your favorite greens!

NOTE: If you plan on storing them, you can either wrap each patty individually in plastic, or you can line each one with wax paper, and then stack them in a container. Then they can go right into the freezer! Whenever you're ready, just de-frost and bake them.

The Best Avocado Boats, Three Ways

By McKel Hill of Nutrition Stripped

Prep time: 10 mins; Cook time: 10 mins; Total time: 20 mins
Serves: 1

Ingredients:

Sesame Cabbage

• ½ head of red cabbage
• 2 tablespoons sesame seeds
• 2 tablespoons olive oil
• 2 tablespoons Nama shoyu sauce

Spicy Black Bean

• 2 cups black beans
• ¼ cup organic salsa of your choice
• 2 teaspoons red chili flakes
• 2 teaspoons ground cumin
• 2 tablespoons coconut oil (or olive oil)
• ½ teaspoon sea salt
• Freshly ground black pepper
• 2 tablespoons nutritional yeast (optional)

Curry Chickpea

• 2 cups chickpeas
• 1 tablespoon curry seasoning blend
• 2 tablespoons coconut oil (or olive oil)
• 1 tablespoon maple syrup
• ½ teaspoon sea salt
• Freshly ground black pepper
• Garnish options for all avocado boats: fresh herbs like cilantro, chive, or parsley. Fresh lime juice.

Directions:

• Sesame Cabbage: Add all cabbage ingredients into a medium-hot skillet and cook until tender and soft, about 10 minutes. Adjust seasonings to taste
• Spicy Black Bean: Add all black bean ingredients into a medium-hot skillet and cook until warm. Adjust seasonings to taste
• Curry Chickpea: Add all chickpea ingredients into a medium-hot skillet and cook until the chickpeas skin is firm and slightly crisp. Adjust seasonings to taste
• To assemble, halve each avocado (1 avocado per serving), remove pit, gently remove avocado flesh from the skin and place in a small mixing bowl. Combine the avocado flesh with ⅓ cup of whichever filling you'd like to use and stir to combine. Use this filling to fill the avocado skin. Serve immediately. Only store leftover fillings in an airtight glass container, open avocados only when you're immediately serving.

Notes: Each filling will make about 4 total servings (i.e. 4 whole avocados), store leftovers in an airtight glass container for later.

3 Mason Jar Salads

By Jessie Groveman & Tara Sowlaty of How You Glow

Ingredients:

Lentil Salad

• Lentils
• Arugula
• Dried cherries
• Pistachios
• Radish + sherry vinegar
• A splash of extra virgin olive oil

Chickpea Salad

• Chickpeas
• Mixed greens
• Beets
• Goat cheese
• Pine nuts + lemon juice
• A splash of extra virgin olive oil

White Bean Salad

• White beans
• Radicchio
• Tomatoes
• Basil
• Watermelon radish
• Balsamic vinegar
• A splash of extra virgin olive oil

Directions:

• Place cooked pulses at the bottom, filling about ¼
• Next layer the greens, this should fill the jar ¾ of the way
• The ¼ left at the top should be where you add in your nuts, cheese, radish, and extra crunchy bits
• When you're ready to eat your salad, top with just a dash of olive oil and some acidity like vinegar and lemon juice, and some salt and pepper. Shake it up, and you're ready to dig in!

No-Bake Lemon Coconut Protein Bars

By Tina Haupert of Carrots N' Cake

Ingredients:

• ½ cup coconut (or vanilla) protein powder (I used SFH Coconut Fuel)
• ½ cup melted coconut oil
• ¾ cup unsweetened shredded coconut
• 2 tbsp honey
• 2 tbsp lemon juice + zest to taste (I zested about 1/3 of a lemon)
• 2 tbsp coconut flour

Directions:

• Combine ingredients in a mixing bowl.
• Line a small baking dish with parchment paper.
• Spread batter inside, using a spatula to flatten.
• Refrigerate for 45 minutes.
• Cut into 12 bars and serve immediately!

Lentil, Kale and Quinoa Stew (Vegan)

By Megan Gilmore of Detoxinista

Serves 4-6

Ingredients:

• 1 tablespoon coconut oil
• 1 yellow onion
• 3 carrots
• 3 celery stalks
• 4 cloves garlic
• 1 ½ teaspoon ground cumin
• ½ teaspoon ground ginger
• ½ teaspoon ground turmeric
• 2 teaspoon salt, plus more to taste
• 1 cup red lentils
• ½ cup dry quinoa
• 5 cups water
• 26.5 oz box of chopped tomatoes
• 2 cups chopped kale, tough stems removed

Directions:

• Melt the coconut oil in a large pot over medium heat and sauté the onions, carrots, and celery until tender, about 8 minutes. Add in the minced garlic and sauté another minute, just until fragrant. Add in the cumin, ginger, turmeric, salt, lentils, quinoa, water, and tomatoes and bring the soup to a boil. Once boiling, lower the heat and cover the pot to let everything simmer until the lentils are tender, about 20 minutes.
• Once the lentils and vegetables are very tender, stir in the chopped kale and cook until it's wilted, just a few minutes. Season with additional salt, if desired, (I added a ½ teaspoon myself) and serve warm. Leftovers can be stored in the fridge for up to 4 days, and I think this would make a great packed lunch in a thermos for the week, too!

Jerk Jackfruit Tacos

By Jenné Claiborne of Sweet Potato Soul

Prep Time: 20 mins. Cook time: 35 mins. Total time: 55 mins.

Serves: 4

Ingredients:

• 2 20-oz cans of young green jackfruit in brine (do not use jackfruit in syrup for this)
• 2 small red bell peppers, chopped
• 1 cup yellow onion, chopped
• 3 green onions, white parts, chopped
• 3 garlic cloves, chopped (I forgot to add this in the video, and it was just as fantastic without)
• 1 habanero chili, ½ if you like it less spicy, OR ½ Thai chili
• 2 tsp ginger, minced
• 3 tbsp lime juice
• 1 tbsp apple cider vinegar
• 6 tbsp shoyu
• 2 tsp maple syrup, or agave or coconut nectar
• 1 tsp ground allspice
• pinch of nutmeg
• 1 tbsp fresh thyme (I only had Italian seasoning the last time I made this, and it was perfect)
• 1 tbsp black pepper
• 1 vegetable bouillon cube + 1 ½ cups water (or 1½ cups vegetable stock)
• 8 corn tortillas, warmed before serving

Mango Guacamole

• 2 ripe avocados, cubed
• 1 ½ cup ripe mango, cubed
• ¼ cup red onion, diced
• ½ cup cilantro, chopped
• juice of 2 limes
• ½ tsp sea salt

Directions:

• Drain the jackfruit in a colander.
• In a wide bowl, use a fork to pull the fibers apart. The jackfruit should have a texture reminiscent of pulled chicken.
• Place the jackfruit and chopped red pepper in a large pot or skillet with a lid, and set aside.
• Place the sauce ingredients (onion to bouillon) in a blender, and blend until it has become a smooth liquid.
• Pour the sauce over the jackfruit, and stir to coat.
• Place the pot on the stove, and bring contents to a simmer. Reduce heat to medium-low, cover the pot, and cook for 30 minutes.
• While the jerk jackfruit is cooking, make your mango guacamole.
• Place the guacamole ingredients in a mortar and pestle (or bowl and fork) and mash until your desired texture is reached. I like mine with some chunks in it. Set aside.
• Serve the jerk jackfruit inside of warmed corn tortillas and topped with mango guacamole.

Salmon Quinoa Burgers with Mint-Yogurt Sauce

By Kath Younger of Kath Eats Real Food

Makes about a dozen

Ingredients:

• 14 ounce cans of wild salmon
• ¾ cup cooked quinoa, cooled
• ¼ cup bell pepper, chopped
• 1 roasted red pepper (homemade or jarred), chopped
• ¼ cup chia seeds
• 1 egg
• ¼ tsp smoked paprika
• ¼ tsp chili powder
• ¼ tsp cumin
• ¼ tsp red pepper flakes
• For The Yogurt Sauce
• 1 cup Greek yogurt
• 10 mint leaves, minced
• Juice of half a lemon
• Salt and pepper to taste

Directions:

• Preheat oven to 375°
• Prepare quinoa or use leftovers
• Open and drain salmon if necessary and place in large mixing bowl
• Add peppers and spices and mix well.
• Crack an egg into the mixture and mix well
• Add chia seeds and mix. Allow for the mixture to sit for a few minutes. Add more chia if mixture seems too wet.
• Grease a baking sheet. Using an ice cream scoop, create about a dozen patties and use clean, wet hands to press them down and shape into burgers.
• Place in oven and bake for 15-20 minutes, until you can flip them without them crumbling. Flip and then allow to bake for 15 more minutes.
• Combine mint, yogurt, lemon, salt and pepper for a simple yogurt sauce and top patties with a dollop to serve.

White Bean Salad

By PulsePledge.com

Prep time: 5 mins. Cook time: 5 mins.

Serves 4

Ingredients:

• 1 cucumber
• 2 tomatoes
• ½ red onion
• 1 can white beans, drained and rinsed
• 2 tbsp olive oil
• Salt and pepper

Directions:

• Chop the cucumber, and tomato into ½ inch pieces and dice the red onion. Combine in a large bowl.
• Add the drained beans the the bowl, then drizzle the olive oil over top. Toss gently to combine.
• Season with salt and pepper to taste

Quinoa Tabbouleh

By Brittany Mullins of Eating Bird Food

Serves 4

Ingredients:

• 1 cup uncooked quinoa, rinsed and drained
• 1 cup fresh parsley, chopped
• ½ cup fresh mint, chopped
• 1 cup cherry tomatoes, diced
• ½ cup chopped cucumber
• 1 cup finely chopped red onion
• juice from 1 lemon
• ¼ cup olive oil
• ½ teaspoon sea salt

For the full recipe, visit eatingbirdfood.com.