Wholesome Delights: 10 Easy Healthy Recipes to Boost Your Wellness

1. Quinoa Salad with Avocado and Black Beans

Ingredients:

• 1 cup quinoa
• 1 ½ cups water
• 1 can black beans, rinsed
• 1 avocado, diced
• 1 red bell pepper, diced
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Rinse quinoa and cook in water until fluffy (about 15 minutes).

2. In a bowl, combine quinoa, black beans, avocado, red bell pepper, and cilantro.

3. Squeeze lime juice over the salad and season with salt and pepper.

4. Toss to mix and serve chilled or at room temperature.

2. Spinach and Feta Stuffed Chicken Breast

Ingredients:

• 4 chicken breasts
• 1 cup fresh spinach
• ½ cup feta cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).

2. In a skillet, sauté spinach until wilted; mix with feta cheese.

3. Cut a pocket in each chicken breast and fill with spinach mixture.

4. Season with olive oil, salt, and pepper, then bake for 25-30 minutes.

3. Sweet Potato and Chickpea Buddha Bowl

Ingredients:

• 2 sweet potatoes, cubed
• 1 can chickpeas, rinsed
• 2 cups kale, chopped
• 2 tablespoons tahini
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes and chickpeas with olive oil, salt, and pepper; roast for 20-25 minutes.

2. Meanwhile, sauté the kale in a separate skillet until wilted.

3. Assemble the bowl by layering sweet potatoes, chickpeas, and kale.

4. Drizzle with tahini before serving.

4. Overnight Oats with Berries and Nuts

Ingredients:

• 1 cup rolled oats
• 2 cups almond milk
• ½ cup mixed berries
• ¼ cup walnuts, chopped
• 1 tablespoon honey (optional)

Instructions:

1. In a jar, combine oats and almond milk; stir well.

2. Add berries, walnuts, and honey if desired. Mix well.

3. Cover and refrigerate overnight. Enjoy cold in the morning!

5. Zucchini Noodles with Pesto

Ingredients:

• 2 large zucchinis
• ½ cup basil pesto
• 1 tablespoon olive oil
• Cherry tomatoes for garnish

Instructions:

1. Use a spiralizer to create noodles from zucchinis.

2. Heat olive oil in a skillet and sauté zucchini noodles for 3-4 minutes.

3. Stir in pesto and serve, garnished with cherry tomatoes.

6. Berry Smoothie Bowl

Ingredients:

• 1 banana
• 1 cup mixed frozen berries
• ½ cup Greek yogurt
• 1 tablespoon chia seeds
• Granola for topping

Instructions:

1. Blend banana, berries, yogurt, and chia seeds until smooth.

2. Pour into a bowl and top with granola.

7. Turkey and Vegetable Stir-Fry

Ingredients:

• 1 pound ground turkey
• 2 cups mixed vegetables (bell peppers, carrots, broccoli)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil

Instructions:

1. In a large skillet, brown ground turkey; drain excess fat.

2. Add mixed vegetables and stir-fry for 5-7 minutes.

3. Add soy sauce and sesame oil; stir well to combine.

8. Cauliflower Rice Stir-Fry

Ingredients:

• 1 head cauliflower, grated into rice
• 1 cup peas and carrots
• 2 eggs, beaten
• 2 tablespoons soy sauce

Instructions:

1. In a skillet, scramble the eggs and set aside.

2. Sauté cauliflower rice, and add peas and carrots until tender.

3. Stir in eggs and soy sauce; mix well before serving.

9. Homemade Granola Bars

Ingredients:

• 2 cups rolled oats
• 1 cup mixed nuts
• 1/2 cup honey
• 1/2 cup peanut butter
• 1/2 cup dried fruit

Instructions:

1. Preheat oven to 350°F (175°C).

2. Mix all ingredients in a bowl; press into a lined baking dish.

3. Bake for 20 minutes and cool before cutting into bars.

10. Baked Salmon with Asparagus

Ingredients:

• 4 salmon fillets
• 1 pound asparagus
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).

2. Arrange salmon and asparagus on a baking sheet; drizzle with olive oil, lemon juice, salt, and pepper.

3. Bake for 15-20 minutes until salmon is flaky and asparagus is tender.