Healthy Recipes You’ll Want To Make Again And Again

These are healthy recipes you’ll want to make again and again for breakfast, lunch and dinner. And not just when you want to lose weight (although they are good for that).

I’m sharing some of our family’s favorites such as Fluffy Egg Bites, fresh Middle Eastern Tabbouleh, flavorful Shrimp Ceviche With Avocado And Pineapple and festive drink ideas without alcohol.

And I’m joining four other bloggers who are great cooks for their healthy recipes, too. Their links are at the end of the post.

Vegetable Egg Bites (Mini Crustless Quiches)

You may have bought something similar at Starbucks for a breakfast with protein. They are really easy to make with whatever vegetables you have on hand.

I saw this on Jennifer Garner’s Instagram (she got the basic recipe from Lovely Delites). Jennifer’s recipe uses spinach and chopped bell peppers. I’m not wild about cottage cheese but you don’t notice it when mixed with the eggs and shredded mozzarella in this recipe.

Ingredients:
– 6 eggs (or a combo of egg whites and whole eggs)
– 1 cup cottage cheese
– 1 cup grated mozzarella cheese
– Salt + pepper to taste
– ¼ cup diced roasted or raw red bell pepper
– ¼ cup finely chopped spinach
– Boiling hot water
– Cooking spray
Directions:
1. Preheat the oven to 350℉ and prepare a muffin mold by generously coating it with non-stick spray.
2. Finely chop the roasted or raw red bell pepper and spinach. Set aside.
3. Mix eggs, cottage cheese and mozzarella cheese for 60 seconds. 4. Divide veggies in muffin wells, then fill each one with the egg mixture about ¾ of the way full and sprinkle with salt and pepper.
5. Place your filled muffin tin onto a baking sheet in the middle rack of your 350 degree oven. Fill the baking sheet with boiling water about ½ of the way up the liners, then bake for about 30-35 minutes or until the tops are firm the touch.
6. Remove from the oven. Let cool for a couple of minutes before removing from the mold and enjoy warm

The thing that Jennifer does, that I like too, is to place the egg cups under the broiler for a couple of minutes at the end to get that nicely browned top!

I topped them with chopped parsley and extra sea salt flakes. Store them in the fridge in an air-tight container and microwave each morning for around 20 seconds.

Lemony Tabbouleh Parsley Salad “Boats” Recipe

My Lebanese Aunt Arlene used to make tabbouleh often. She used more parsley than bulgar than some tabbouleh (tabouli) salads I’ve had. As kids, we liked it served in a Romaine lettuce leaf “boat” so that we could eat it with our hands.

But you could use a knife and fork! And it’s good for your vegan friends.

I couldn’t find wheat bulgar at our grocery store (yours may have it) but you can order Bob’s Red Mill Bulgar whole grain wheat on Amazon.

Ingredients And Meal Prep

We are having this tabbouleh for a weeknight meal with chicken sausages and zucchini spiral “pasta.”

Tommy’s Sweet And Spicy Shrimp Ceviche

Our son, Tommy made his version of Shrimp Ceviche for us the other night at our house. It was amazing! He calls it ceviche but he actually cooks the shrimp. I had the leftovers for lunch the next day.

When I asked for his recipe, here is what he texted me. He’s not big on exact quantities for the vegetables but I don’t think you can go wrong estimating it yourself.

Ingredients

• Fresh shrimp 1-1.5 lb.
• Lime juice (as the main acidic marinade, can use some lemon too) – 1/2 to 2/3 cup
• juice of an orange
• bell pepper (red or yellow) diced
• red onion (finely chopped)
• fresh cilantro (chopped)
• tomato (diced)
• 1/2 cup chopped pineapple
• Jalapeño or Serrano peppers (finely chopped, for heat)
• Avocado (optional, diced for a creamy addition)
• Some chopped garlic if you want
• Salt and pepper (to taste)

Boil shrimp, put in ice bath, chop in thirds, then mix it with half of lime/lemon juice in a glass or non-reactive bowl. (He removed the tails except for a few for garnish).

Let it marinate in the refrigerator for 30 minutes in fridge, cut the veggies in the meantime.

Mix in the rest of ingredients except avocado. Gently toss to combine.

Put back in fridge for an hour.

Gently fold in diced avocado, if using, just before serving to prevent it from getting mushy.

Serve chilled with tortilla chips and Mexican hot sauce, if desired.

Non-Alcoholic Refreshing Cocktails

I put this photo of sparkling tangerine water with tangerine and lemon slices and a spring of basil on Instagram and asked others to recommend alcohol-free drinks.

Here’s what people said:

• Splash of grenadine, lime juice and sparkling water. Yummy – it doesn’t seem to have a name other than an adult Shirley temple.
• Rosemary Simple Syrup, fruit juice of your choice, club soda. A squeeze of lime. All to taste. Apple and pomegranate juices are my favorite. To make the Rosemary Simple Syrup: One cup sugar and one cup water. Throw about five springs of Rosemary (or even a couple more if you like it strong which I do) about five to six inches long and simmer it for 4-5 minutes. Turn off the heat and just let it sit for 30” to an hour. Strain it. Put it in a bottle with a pour spout. Store in the fridge for up to two weeks or so.
• A splash of bitters with a diet ginger ale and one of those Italian cherry’s – amaro I think they’re called.
• I love the watermelon kombucha!! I mix it with half regular water and ice.
• I’ve been loving grapefruit spritz with a few drops of grapefruit bitters. GF juice, rosemary simple syrup and club soda form the base.
• For me soda, roses lime and bitters is a great choice.
• Pomegranate juice, lemon, lavender Simple’s syrup and seltzer

Also, people said that they think Spindrift is better than La Croix. Please let me know your thoughts and suggestions in the comments.

Those are Healthy Recipes You’ll Want To Make Again! You may also like Spicy Gazpacho For a Healthy Snack To Lose Weight.

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