Healthy Eating Recipes

20 Jun by Jacalyn Buettner DC

Healthy Eating Recipes

Healthy eating starts with what you drink. Remember that you’re in control of what you eat and your habits, and act accordingly‼

What You Drink Matters

Start with Infused water – use cucumber or lemon or …..start your day, drink a glass before each meal

Healthy Veggie Snacks

You can dip carrot or celery sticks or even bake some cassava or sweet potato chips in the oven… just use a slicer and drizzle some EVOO and salt before placing them in the oven Easy Peasy 👌

👉Zucchini Hummus:

  • 2 medium zucchini 
  • 1⁄8 to ¼ cup olive oil 
  • 4 to 6 cloves garlic, minced 
  • ½ cup fresh lemon or lime juice 
  • ¾ cup sesame seeds 
  • ¾ cup tahini 
  • ¼ teaspoon cayenne 
  • 1 teaspoon paprika 
  • 1 teaspoon ground cumin 
  • Salt to taste. 

🥣Place all of the ingredients in a food processor and process until smooth. 

👉 Chimichurri Chicken with Avocado Salsa 

  • 1 large chicken breast filet 🐥
  • 1 tablespoon Chimichurri sauce 
  • 1 tablespoon avocado oil 🥑
  • Hemp hearts💚 (optional) 

👉 Avocado Salsa

  • 1 ripe avocado,🥑 cubed 
  • 1 handful of cherry tomatoes,🍅 chopped 
  • ½ small red onion, diced 
  • 2 garlic cloves,🧄 minced
  • 1 lime, juiced 
  • Salt and pepper to taste 
  1. Marinate chicken for 30 minutes up to 5 hours in Chimichurri sauce.
  2. Heat a cast-iron skillet over medium heat with avocado oil.
  3. Cook chicken, for 5 minutes on both sides or until cooked through but still juicy.
  4. Mix salsa ingredients in a bowl and pile on top of the chicken.
  5. Sprinkle with hemp hearts💚


👉 Moroccan Meatballs 

  • Start with 1 pound of ground beef or turkey 
  • 11 ⁄3 cups cooked quinoa, rinsed and cooled 
  • 1 cup fresh cilantro leaves (packed), chopped 
  • 2 teaspoons cumin 
  • Salt and pepper to taste 
  • 1 egg 
  1. 📍Preheat the oven to 400°F. 
  2. In a large bowl, combine all ingredients. 
  3. Form into 20 balls, about 1½ inches in diameter each. 
  4. Bake on a greased baking sheet (or parchment paper), about 14 to 18 minutes or until no longer pink inside. 
  5. Serve in marinara sauce or alongside salad or you can pair it with cauliflower rice. So delicious 
  6. Alternatively: If you want to freeze them: Bake for only 10 min, let cool and freeze them first on the baking sheet but then once firm you can store them in a Ziploc bag for later

👉 Stuffed Sweet Potatoes 

Start with pulling out these ingredients:

  • 2 large sweet potatoes 🍠
  • 2 cups vegetable broth 
  • 1 cup quinoa, rinsed and uncooked 
  • ½ teaspoon coconut oil 🥥
  • 1 cup butter lettuce or other, chopped 
  • Salt and pepper to taste 

To make the SALSA you will need: 

  • 1 baby cucumber, diced 🥒
  • ½ mango, peeled and diced 🥭
  • 8 small yellow or red cherry tomatoes, diced 🍅
  • 2 teaspoons fresh cilantro, finely chopped 
  • ½ red pepper, chopped 
  • ½ lime, juiced 
  • Salt and pepper to taste 
  1. Preheat the oven to 375°F. 
  2. Wrap each sweet potato in foil. 
  3. Bake for 45 to 60 minutes.
  4. In a saucepan, bring vegetable broth to a boil, and then add quinoa. Cover and reduce to a simmer, about 15 to 18 minutes.
  5. Fluff with a fork and add salt and pepper. Set aside.
  6. Combine all salsa ingredients. 🥣
  7. Cut sweet potatoes open, add coconut oil, and top with quinoa, lettuce, and salsa