Video recipes healthy food

Pesto Turkey Pinwheels 🥪 Full recipe below, send it to a friend who’d love this!⁣ By: Tasty, Kiano Moju Ingredients (for 10 servings) 2 large flour tortillas ¼ cup pesto (55 g), divided 1 cup cherry tomato (200 g), halved, divided ½ lb turkey (225 g), sliced, divided 2 oz baby spinach (55 g), divided 4 slices provolone cheese, halved Preparation Warm the tortillas in the microwave in 30-second intervals, until flexible. Transfer to a clean work surface. Spread on half the pesto on each tortilla. Divide the tomatoes, turkey, spinach, and provolone between the tortillas. Wrap the tortillas tightly in plastic wrap and rest for 30 minutes. Stick 6 toothpicks 1-inch (2.5 cm) apart into the wraps along the seam. Slice between the toothpicks and serve. Enjoy!

TAG FRIEND WHO WOULD LOVE THIS! 😍❤️ "Perfect for a light lunch ☀️! # Chicken Salad With Homemade Ranch Servings: 6 INGREDIENTS Homemade Ranch: 1 cup full-fat Greek yogurt ⅓ cup milk 1 tablespoon white vinegar 2 tablespoons parsley, minced 2 teaspoons dill, minced ¼ teaspoon onion powder ⅛ teaspoon garlic powder ½ teaspoon black pepper Salt, to taste Salad: 2 chicken breasts, boneless and skinless Salt, to taste Black pepper, to taste 1 large head romaine lettuce, chopped ½ red onion, thinly sliced 1½ cups cherry tomatoes, halved 1 avocado, diced 3 eggs, hard boiled, peeled, and diced 8 strips bacon, cooked and crumbled

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✅ Spinach Dip-stuffed Meatballs 🍝 Ingredients (for 4 servings) 8 oz cream cheese (225 g) ¼ cup spinach (55 g), cooked 1 tablespoon garlic powder 1 cup shredded mozzarella cheese (110 g) ½ lb ground beef (225 g) ½ lb ground pork (225 g) 1 egg ½ cup parsley (10 g) ½ cup bread crumbs (55 g) 1 teaspoon salt ½ teaspoon pepper 2 cups marinara sauce (520 g) ½ lb fettuccine (225 g), cooked, or your favorite long pasta

✅ Cheesy Eggplant Pizza 🍕 Ingredients (for 5 servings) 1 large globe eggplant salt, to taste olive oil 2 cups mozzarella cheese(200 g) 1 cup cheddar cheese(100 g) PIZZA SAUCE 1 jar marinara sauce ½ cup Parmesan cheese(55 g) ¼ cup fresh basil(10 g) 1 tablespoon garlic powder 1 teaspoon salt 1 teaspoon pepper ½ teaspoon red pepper flakes Preparation Slice the eggplant into ½-inch (1 cm) pieces. Salt the slices and leave them to “sweat” for 20 minutes then wipe them off. Preheat oven to 350°F (180˚C). Slather each slice with olive oil. Bake for 25 minutes. In a medium bowl, combine all pizza sauce ingredients and stir until homogenous. Remove eggplant slices from the oven and pour about 2 tablespoons of the sauce mixture onto each one. Sprinkle mozzarella and cheddar on each slice. Put the slices back in the oven for 1-2 minutes to melt the cheese. Allow to cool before serving. Enjoy!

✅ Healthy Mango Coconut Frozen Yogurt 🥭 Ingredients (for 4 servings) 3 cups mango(120 g), frozen ½ cup coconut milk(120 mL) ½ cup greek yogurt(145 g) 2 tablespoons honey Preparation Combine ingredients into a food processor or high-speed blender. Pour into a pan and smooth into an even layer. Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping). Scoop into a bowl and top with your favorite toppings. Enjoy!

✅One-Pot Taco Spaghetti 🍝 Ingredients (for 4 servings) 1 tablespoon olive oil 1 lb ground beef (455 g) ½ cup yellow onion (75 g), diced 4 ½ tablespoons taco seasoning, or 1 package 1 tablespoon tomato paste 10 oz tomato (285 g), diced, 1 can 8 oz spaghetti (225 g) 3 cups water (710 mL) ½ cup cheddar cheese (50 g), shredded ½ cup mozzarella cheese (50 g), shredded 1 roma tomato, diced 2 tablespoons fresh cilantro, chopped

✅Shrimp and Avocado Taco Salad 🥑 Ingredients (for 4 servings) 2 tablespoons oil 1 lb medium shrimp (455 g), peeled and deveined 1 large head romaine lettuce, chopped 4 tomatoes, diced ½ jalapeño, deseeded and finely diced, optional ¼ red onion, finely diced 2 tablespoons fresh cilantro, minced 1 large avocado, diced ½ teaspoon salt 2 tablespoons lime juice, or 1 lime TACO SEASONING ½ teaspoon salt ½ teaspoon black pepper 1 teaspoon ground cumin 1 teaspoon dried oregano ¼ teaspoon garlic powder ½ teaspoon chili powder

✅Paleo Beef and Veggie Stir-fry Ingredients (for 6 servings) 1 lb flank steak (455 g), trimmed and sliced thin against grain into 2-inch (5 cm) pieces 2 teaspoons lime juice 2 teaspoons coconut amino 2 tablespoons avocado oil, or other oil, divided 3 carrots, peeled and sliced ¼ -inch (6 mm) thick on the bias 1 head small napa cabbage, thinly sliced, plus more for serving 3 fresh scallions, minced, plus more for thinly sliced for garnish 1 tablespoon ginger, grated 4 cloves garlic, minced SAUCE 6 tablespoons coconut amino 2 tablespoons lime juice 1 ½ teaspoons tapioca flour

✅Spice-Rubbed Flank Steak Salad 🥗 Ingredients (for 5 servings) 1 lb flank steak(455 g) salt, to taste pepper, to taste 1 teaspoon garlic powder, to taste onion powder, to taste cayenne pepper, to taste oil, your preference 5 cups mixed greens(1 kg) 1 cup cherry tomatoes(200 g) 2 avocados, diced 1 cup carrot(110 g), shredded ½ red onion, sliced HONEY MUSTARD DRESSING 2 tablespoons mustard 2 tablespoons honey 2 tablespoons lemon juice 1 tablespoon olive oil ¼ teaspoon salt ¼ teaspoon pepper

✅Eat or Pass?! 💁🍝 ✅ INGREDIENTS * 8 ounces linguine * 1 pint cherry tomatoes, sliced in half * 2 ounces baby spinach leaves * 1 small onion, finely sliced * 3 cloves garlic, finely sliced * A small handful of basil leaves, roughly chopped * 2 tablespoons extra virgin olive oil * 1/2 teaspoon crushed red pepper * 1/2 teaspoon salt * 2 ounces parmesan cheese, grated 👩‍🍳 INSTRUCTIONS 1. In a large deep pan, place the spaghetti in addition to the cherry tomatoes, spinach, sliced onions, garlic and basil. Drizzle the olive on top and season with crushed red pepper and salt. 2. Pour 4 cup of boiling water (or vegetable/chicken stock) into the pan and bring the mixture to a boil. Cook for 8-10 minutes on medium heat stirring occasionally with tongs, until the liquid in nearly evaporated, creating a sauce. 3. Remove the pan from heat and stir in parmesan cheese and fresh basil. Serve immediately and enjoy warm.

✅ 3-Ingredient Flourless Chocolate & Blueberry Banana Muffins 👩‍🍳 ✔Ingredients (for 12 servings) 9 bananas 1 ½ cups nut butter (360 g), of choice ½ cup cocoa powder (60 g) 1 ½ cups blueberry (150 g) ✔Preparation Preheat oven to 350°F (180°C). In a bowl, mash the bananas with a fork. Add nut butter and mix until combined. Divide the batter into two bowls. Add cocoa powder to one bowl of batter and mix well. Add the blueberries to the other bowl of batter and mix well. Add the batter to a muffin tin. Bake for 18-20 minutes. Let muffins cool. Enjoy!

✅ Creamy Tuscan Salmon 🎣 Full recipe below, send it to a friend you want to make this with!⁣ ✔Ingredients Salmon: 1 tbsp. Olive Oil 1 lb. Salmon Fillets 3 or 4 salmon fillets 1 tsp. Italian Seasoning 1/4 tsp. Salt White cream sauce: 6-8 cloves Garlic peeled 1/4 cup Sun-dried tomatoes chopped 5 oz. Fresh Spinach 1 cup Pitted green Italian Olives 1/4 cup Vegetable broth 3/4 cup Coconut Cream

Steak Fajitas Skewers 👨‍🍳 Full recipe below, send it to a friend you want to make this with!⁣ By: Tasty Ingredients (for 8 skewers) 2 lb sirloin steak(900 g), cut into 1-inch cubes 1 tablespoon cumin 1 tablespoon chili powder 1 tablespoon garlic powder 1 teaspoon salt 1 teaspoon pepper 2 green bell peppers, cut into 1-inch pieces 2 red bell peppers, cut into 1-inch pieces 1 large white onion, cut into 1-inch pieces EQUIPMENT 8 skewers bamboo skewer, soaked in water for 20 minutes Preparation Preheat the grill to medium-high heat. Combine the steak, cumin, chili powder, garlic powder, salt, and pepper in a medium bowl and mix until the steak is evenly coated. Slide a piece of steak down a skewer, followed by a piece of green pepper, red pepper, and onion. Continue until there is a 1-inch gap on the top of the skewer. Repeat with the remaining skewers. Grease the surface of the grill by rubbing the grates with an oiled paper towel (use tongs to grip!). Grill the skewers for 10-15 minutes with the lid closed

✅Honey-lime Chicken And Avocado Salad 🥗 ✔Ingredients (for 2 servings) 4 boneless chicken thighs 1 head romaine lettuce, chopped ½ cup cherry tomato (100 g), halved ½ red onion, thinly sliced 2 avocados, chopped CHICKEN MARINADE 1 tablespoon olive oil 1 teaspoon salt 2 cloves garlic, minced 1 jalapeño pepper, minced ½ teaspoon chili powder 1 tablespoon honey 4 tablespoons lime juice DRESSING 4 tablespoons olive oil 2 tablespoons honey 1 teaspoon salt ½ teaspoon pepper 4 tablespoons lime juice

✅Chicken, Cranberry, And Pear Spinach Salad 🥗 ✔Ingredients (for 1 serving) APPLE CIDER VINAIGRETTE 3 tablespoons olive oil 2 tablespoons apple cider vinegar 1 teaspoon honey ½ teaspoon dijon mustard ¼ teaspoon salt 1 pinch ground black pepper SALAD 1 boneless, skinless chicken breast, sliced into 1/2-inch (1 cm) pieces ½ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon paprika 1 tablespoon olive oil 1 pear, sliced 2 cups baby spinach (80 g) 1 tablespoon dried cranberry 2 tablespoons toasted unsalted walnut, chopped

✅Grilled Salmon With Avocado Salsa 🥑 SALMON 1 tablespoon olive oil 1 teaspoon salt 1 teaspoon pepper 1 teaspoon paprika 4 salmon fillets AVOCADO SALSA 2 avocados ¼ red onion 1 lime, juiced 1 tablespoon olive oil 1 ½ teaspoons salt OPTIONAL cilantro, chopped for garnish ✔Preparation In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes. Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side. In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste. Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro. Enjoy!

✅Meal Prep Pesto Chicken Pasta By: Joey Firoben and Tasty Ingredients for 4 servings 1 tablespoon oil salt, to taste 1 lb large chicken breast, cooked and diced (453 g) 2 cups asparagus, cut into 1 1/2-in/38-mm pieces (250 g) 10 oz cherry tomatoes, halved (285 g) ⅔ cup pesto (150 g) 2 cups whole wheat penne, measured dry (200 g) parsley, for garnish - Preparation Heat the oil in a large nonstick skillet. Toss in the asparagus, season with a bit of salt, and sautée until the begin to soften, about 3 minutes. Pour on the pesto, pasta, and chicken and stir to combine. Toss in the cherry tomatoes and give everything a stir to combine and warm through. Distribute pasta mixture evenly between 4 tupperware containers. Top with parsley for garnish. Can be refrigerated up to 4 days. Enjoy!