4 Food Bloggers Reveal Their Favourite Healthy Recipes
- Written by Alicia Drewnicki
- January 22, 2020
- 7 min read
January is the time for health kicks, and embarking on positive new habits (that hopefully become a lifestyle change rather than a short-lived resolution). We want to inspire you to eat well and feel great, so we reached out to some of our favourite food bloggers for their best healthy recipe inspiration.
Check out the recipes below:
Sweet Potato, Lentil, and Chickpea Tagine by Happy Healthy Tash
Tash is a health and wellness blogger who creates quick and simple recipes for people with busy lives, and we absolutely love her Sweet Potato Lentil and Chickpea Tagine. It’s packed full of veg, and pulses, is a great plant-based option, and best of all, it only takes 10 minutes to prepare, and then you can relax and leave it for a couple of hours to let the flavours develop.
You can read Tash’s original recipe here
Ingredients (For Four People)
1 chopped onion
1 clove of crushed/ chopped garlic
1 cup chopped mushrooms
2 large sweet potatoes
1 can of drained and rinsed chickpeas
1 can of butter beans
A handful of chopped baby corn
A handful mange tout
2 tbsp. vegan reduced salt bouillon
2 tsp. cumin
2 tsp. turmeric
2 tsp. curry powder
1 tsp. cinnamon
1 tsp. ginger
1 tsp. paprika
1 cup water
1 pouch (250g) cooked puy lentils (or other lentils of your choosing)
Handful cashew nuts
1 tin chopped tomatoes
Juice of 1/2 lemon
Handful of fresh coriander
2 tbsp. coconut oil
1) Heat the coconut oil in a wok/pan and pre-heat the oven to 190 degrees / gas mark 5.
2) Wash the veg
3) Saute chopped onions until softened and turning brown.
4) Add the mushrooms and crushed/chopped garlic to the pan.
5) Chop and add the courgette.
6) Drain and add butter beans and chickpeas.
7) Chop the corn and add to the pan.
8) Add the mange tout.
9) Add water.
10) Add the seasoning ingredients and stir well.
11) Add the raisins, cashew nuts, and lentils.
12) Chop and add the coriander.
13) Transfer all to a tagine/casserole dish.
14) Put in the oven for 1-2 hours, checking regularly.
Cauliflower, Potato & Butter Bean Curry by Jess from London The Fit Way
Jess’ blog focuses on food, fitness, and lifestyle in London, with a great mix of her own recipes as well as reviews of great places to eat in London. This curry recipe was invented as a way for Jess to do something different with her usual weekly veg prep, and it offers the flexibility to swap out ingredients too, depending on what veggies are in your fridge.
Check out the full recipe here.
1cm fresh ginger, very finely chopped
1 red chilli, deseeded and finely chopped
2 red onions, finely sliced
1 tbsp coconut oil
1 tbsp garam masala
1 tsp turmeric powder
2 tsp cumin seeds
3 cloves of garlic, crushed
1/2 head of cauliflower, chopped into small florets
2 large potatoes of choice, diced (can be sweet potatoes, white potatoes or both!)
300ml chicken bone broth (can sub for veg stock)
1 tbsp tomato purée
400g tin of chopped tomatoes
400g tin of butter beans (chickpeas also work well)
2 handfuls of spinach
100g raw cashew nuts
Pink himalayan salt and black pepper to taste
Handful of coriander, finely chopped
1) Warm the mix of spices in a large pan over a medium heat for a couple of minutes before adding the coconut oil and red onion.
2) Once the onion is softened, add the garlic, ginger and chilli, cooking for a couple more minutes.
3) Add the potatoes, cauliflower, bone broth, tomato purée, tomatoes and seasoning and bring to the boil before reducing to a simmer for roughly 20 mins. You want the potato to be soft but not too soft that it’s falling apart.
4) While everything is simmering, add the cashews to a frying pan and gently toast until golden. Remove from the heat and set aside.
5) Roughly five minutes before the curry is done simmering, add the butter beans, spinach and chopped coriander stems.
6) Once finished, stir in the cashews, serve up and garnish with the chopped coriander leaves.
Healthy Chicken Kebabs with Wholewheat Flatbreads, Mango Salsa & Mint Yoghurt Dressing from Roz at The Foodie Family Blog
Roz runs a blog that showcases her family adventures with hubby Lee and daughter Imogen, as well as restaurant reviews, foodie events, travel stories, and recipes too. This recipe caught our eye as it’s a “healthy fast food alternative” – perfect for when you’re craving something that’s not typically known as a health food (or should we say, perfect for when you’re craving a guilty pleasure? 😉 ). Check out this super healthy twist on a chicken kebab.
You can read the full recipe on Roz’s site here.
For the Chicken
8 skinless and boneless chicken thighs chopped into rough 1-2 inch pieces
2 red peppers deseeded and cut into 1 inch pieces
2 yellow peppers deseeded and cut into 1 inch pieces
200g natural yoghurt
1 tsp smoked paprika
1 tsp ground coriander
1 tsp chilli powder
zest 1 lemon
1/2 tsp cumin powder
1 tsp sumac
For the Flatbreads
400g wholemeal flour
1/2 tsp salt
200ml warm water
4 tbsp olive oil
1 tsp baking powder
For the Salad
1/4 large shredded white cabbage
3 carrots cut into julienne or grated
1/2 a cucumber, deseeded and cut into julienne
6 radishes, finely sliced and cut into matchsticks
For the Salsa
I medium ripe Mango, peeled and cubed
3 spring onions, finely sliced
1 small red chilli, finely chopped
Handful of coriander, chopped
Juice 1 Lime
For the Dressing
250g natural yoghurt
1 tbsp finely chopped fresh mint
1 tsp finely chopped fresh coriander
1) Prepare the marinade for the chicken – combine the yoghurt, spices and lemon zest and mix well in to a paste. Spread over the chicken pieces in a non-metallic bowl, cover and place in the fridge for at least 1 hour, overnight if you get chance.
2) Next prepare all the cold and salad items. Firstly the mango salsa, simply combine the chopped ingredients in a bowl – mango, spring onion and chilli and then cover with the juice of a lime and mix. Cover and refrigerate until needed.
3) Make the yoghurt by mixing the fresh mint and herbs into the yoghurt and stirring well. Cover and refrigerate.
4) Prepare the vegetables for the shredded salad, mix the colourful items together, cover and place in the fridge until you are ready to serve.
5) To make the flatbread dough, mix the flour, baking powder and salt together then add the oil. Slowly add the water and bring together into a dough, kneading as you go. Cover and leave in a warm place to rest for 30 minutes.
6) When you are ready to cook, make the chicken skewers. We used metallic skewers, which get hot when in the oven so handle with care. Thread 4 skewers with the chicken, popping a piece of red and yellow pepper after each couple of chicken pieces until you have 4 colourful kebabs.
7) Split your flatbread dough in 4 large, or 8 small roughly equal balls and roll each out in any desired shape until about 5mm thick. Cook each for about 2mins on each side in a hot frying or griddle pan. Keep warm until needed under a cloth or in a low oven.
8) On a large hot griddle pan drizzled with a touch of olive oil, sear each kebab for 30-60s on both sides so it takes on a nice charred golden colour.
9) Put the kebabs on a warmed baking tray at 200 degrees C and cook for 15 minutes. Always check the meat is cooked before eating.
10) To serve pile the shredded salad onto the hot flatbreads and top with a chicken kebab per person and let people add their own salsa and dressing and maybe a squirt of hot chilli sauce!
Healthy Vegan Lentil Moussaka by Romy London UK
Romy runs a popular vegan blog that’s been going since 2015. She achieves the perfect balance of creating vegan recipes that have a healthy twist, yet don’t compromise when it comes to taste. She also writes about her travel adventures, and what sort of vegan options can be found around the world. This lentil moussaka recipe caught our eye as it’s super hearty (great for winter) and full of tasty veggies and pulses too.
You can read the full recipe here
For the base:
1kg potatoes, peeled
3 large aubergines
Extra Virgin Olive Oil (to brush)
Sea salt & pepper
For the lentil filling:
1 Tbsp Extra Virgin Olive Oil
2 tins of organic lentils, cooked
200g tomato puree
200g chopped tomatoes (tinned)
1 large yellow onion, chopped
2 cloves of garlic, minced
2 tsp dried thyme
1 tsp oregano
1 tsp paprika powder
1 Tbsp maple syrup
1/4 tsp ground cinnamon
Sea salt & pepper to taste
For the béchamel sauce:
2 tbsp vegan butter
500ml soy milk
1.5 Tbsp cornstarch
2 Tbsp nutritional yeast
sea salt & black pepper to taste
pinch of nutmeg
1) Preheat oven to 200C, then cut the aubergines lengthwise into about 4-5 slices, equal in thickness.
2) Cut the potatoes into slices of around 1cm thickness and arrange all on 2 baking sheets. Lightly brush them with olive oil, sprinkle with salt & pepper and bake for 20 minutes.
3) In a medium size pan, heat the extra virgin olive oil, add the onion and cook for 3 minutes (or until translucent.) Add in the garlic and cook for another minute, then add in the tomato puree, chopped tomatoes, spices and lentils. Simmer for a further 5 minutes.
4) Prepare the vegan béchamel sauce by whisking all ingredients in a medium size saucepan on medium heat, simmer until the sauce thickens and set aside.
5) Grease a large oven proof baking dish and arrange roughly half of the baked potato slices along the bottom, then top with a layer of aubergine.
6) Gently pour in the entire lentil mixture, add the remaining aubergine slices, top with the rest of the potato slices and finish off by pouring the béchamel sauce across the top of the dish.
7) Transfer the dish to the oven for about 30 minutes on 180C and serve either fresh or keep in the fridge for up to 3 days.
We hope these recipes inspire you to get creative in the kitchen, and if you’ve got a super healthy and delicious recipe to share, please let us know!