This is the perfect time to revitalize meal routines with fresh, healthy choices that nourish the body and delight the taste buds. Whether looking to simplify weeknight dinners or explore new flavors, these five wholesome recipes are sure to inspire. Each dish is packed with nutrition and easy to prepare, making them ideal for busy evenings. Let’s dive in and discover how to make healthy eating a delicious adventure this year!
Chicken Avocado Pesto Pasta
This creamy, healthy pasta dish combines avocado pesto and chicken for a comforting meal.
Serves 4
Pesto Ingredients
- 1 cup fresh basil, tightly packed
- 1 large ripe avocado, peeled, pitted
- 2 Tbsp pine nuts
- 2 cloves garlic
- 3 Tbsp water, plus more if needed
- 2 Tbsp fresh lemon juice
- ½ cup grated Parmesan cheese (optional)
- salt, to taste
Pesto Instructions
- Add the basil, water, lemon juice, garlic, and pine nuts to a blender or food processor.
- Process until mostly smooth.
- Add the avocado, salt, and Parmesan cheese and blend again until smooth and creamy.
- Set aside.
Ingredients
- 2 chicken breasts, cut into 1-inch cubes
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 clove garlic, minced
- salt and pepper, to taste
- 5 cups (300g) dry Fusilli or pasta of choice
Instructions
- Place the pasta in boiling water and cook for the recommended time for that type of pasta, checking regularly to avoid overcooking.
- Add the chicken, lemon juice, garlic, and salt and pepper in a bowl, then mix to coat.
- Heat the olive oil in a skillet and add the chicken.
- Saute until lightly brown on all sides.
- Turn off the heat, cover, and set aside.
- Drain the pasta when it’s done.
- Add the chicken and pesto sauce, toss, and serve warm.
Tip: If desired, use rotisserie chicken and skip steps 2-5 above.
Chicken, Veggie & Avocado Stir Fry
A quick, nutritious stir fry mixing chicken, avocado, and vegetables, ideal for a healthy meal.
Serves 2
Ingredients
- 2 skinless chicken breasts cut into thin 1-inch pieces
- salt and pepper to taste
- 2 Tbsp olive oil divided
- 2 cups broccoli florets, chopped
- 1 cup carrots, peeled, chopped
- 2 avocados, peeled, pitted, chopped or sliced
- 2 cloves garlic, minced
- 1 tsp grated ginger
Stir Fry Sauce Ingredients
- 3 Tbsp low sodium soy sauce
- 1/4 cup low-sodium vegetable stock
- 1 Tbsp sesame oil
- ½ Tbsp rice vinegar
- 1 Tbsp honey
- 1 Tbsp cornstarch
- 1/4 tsp red pepper flakes, optional
Instructions
- In a bowl, whisk together cornstarch and vegetable stock. Add remaining sauce ingredients and whisk to combine. Set aside.
- Add one tablespoon of olive oil to a large skillet or wok and heat over medium-high heat.
- Add chicken and season with salt and pepper. Cook for 4- 5 minutes or until cooked through. Remove from skillet.
- Reduce heat to medium and add the remaining tablespoon of oil to the skillet.
- Add the broccoli and carrots and cook, stirring occasionally, until crisply tender.
- Add the ginger and garlic, and cook for another minute.
- Add chicken and avocado into the skillet and stir to combine.
- Whisk stir fry sauce and pour over chicken and vegetables, stirring gently to combine.
- Bring to a boil. Stirring occasionally, let boil for one minute.
- Serve immediately.
Avocado & Egg Sandwich
A flavorful breakfast sandwich served anytime with eggs and avocado for a fresh and wholesome meal.
Serves 4
Ingredients
- 8 slices of whole grain bread
- 2 avocados, peeled, pitted, sliced
- 4 hardboiled eggs, shelled, sliced
- 8 slices Swiss or Provolone cheese (optional)
- Lettuce of choice
- Salt and pepper to taste
Instruction
- Add avocados, egg, cheese, and lettuce to half the bread slices.
- Top with another bread slice and cut the sandwiches in half for easier eating.
- Enjoy immediately.
Note: Instead of boiled eggs, try them fried or poached.
Other ideas: Also great with sprouts and sliced tomatoes.
Sweet Potato, Kale, Bacon & Avocado Skillet
This hearty skillet with sweet potato, bacon, and avocado provides a nutrient-packed dish.
Serves 4
Ingredients
- 2 sweet potatoes, peeled, cut into ½-inch cubes
- 4 cups kale, chopped
- 1 cup crisp turkey bacon, chopped
- 2 avocados, peeled, pitted, cut into ½-inch cubes
- 1 Tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp paprika
- salt and pepper to taste
Instructions
- Serve immediately.
- Add olive oil to a large skillet and sauté the garlic.
- Add in sweet potatoes, paprika, and salt and pepper.
- Cook covered for 15 minutes, stirring occasionally.
- Stir in kale and sauté for 1-2 minutes.
- Stir in bacon and avocados.
Quinoa Avocado Bowls
Serves 4
Ingredients
- 3 cups cooked quinoa
- 2 cups cherry tomatoes, halved
- 2 avocados, peeled, pitted, sliced
- 3 cups spinach, chopped
- ½ cup fresh basil leaves, chopped
- 1 Tbsp fresh dill
- 2 cloves garlic, minced
- juice from 1 large lemon
- 2 Tbsp olive oil
- salt and pepper to taste
Instructions
- Whisk together olive oil, lemon, dill, and garlic. Set aside.
- Mix the avocados, tomatoes, spinach, and basil in a large bowl.
- Drizzle dressing over the top and toss lightly.
- Serve immediately over a bed of quinoa.
