healthy dinner Archives » Easy, Nourishing & Delish Recipes (2024)

Healthy Burrito Bowl Stuffed Peppers are a delicious dinner that tastes exactly like a chipotle burrito bowl in pepper form! Also paleo, vegan and whole 30!

*Pictures and recipe updated 6/28/2016*

Today we are re-sharing one of our favorite and most-recipes of all-time: Burrito Bowl Stuffed Peppers!

We love (and many of you do too!) this recipe so much, so we knew it was time for an updated recipe and pictures for this easy dinner recipe.

I’m pretty sure we have made these stuffed peppers over 10 times since we first posted the recipe back in June of 2014 and for a good reason. These peppers are not only delicious, but they are extremely easy and simple to make.

The inspiration for these stuffed peppers came from our favorite chain restaurant, chipotle. Who doesn’t love a good burrito bowl? #amirightoramiright.

So it’s basically like a burrito bowl stuffed into a pepper instead of tortilla which saves carbs but who’s complaining? It’s got all the goods of a burrito bowl.

One of the biggest reasons, besides taste, of why this burrito bowl is so popular is that it can be adapted to meet any diet. Wanna make it paleo/whole 30? Just leave out black beans and corn.

Wanna make it vegan? Just use a meat replacement such as tempeh or tofu! Don’t have any dietary restrictions? Than make the original recipe. No matter what your diet is, you can enjoy a healthy and delicious meal!

Burrito Bowl Stuffed Peppers

These burrito bowl stuffed peppers are so easy to make and are made with real and healthy ingredients. They are a complete meal filled with nutritious veggies, healthy fats and lean protein.

Anyone who loves chipotle’s burrito bowls and Mexican food will absolutely love this hearty lower carb dinner that can also be paleo, vegan and whole 30 friendly!

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Tilapia is the most versatile fish. With such a light taste and a flaky texture, it can be paired with almost any flavor! Not to mention this white fish is low in calories and fat and packed with satisfying protein! When I was out to dinner at the beach, I ordered pistachio tilapia and it was out of this world! I knew i needed to recreate it! But this time I added the juice and zest from an orange to take it a notch above! And all I can say is WOW! An explosion of flavor in your mouth!

Pistachio Crusted Orange Tilapia

• 4 tilapia filets (about 4 oz. each)
• 1 egg or 2 egg whites, beaten
• 2 Tbsp. freshly squeezed juice form an orange
• 1/2 cup pistachios, shelled
• Salt and pepper
• 1/4 tsp. red pepper flakes
• 1 Tbsp. grated orange rind
• 1 orange, thinly sliced with skin on

1. Preheat oven to 350 degrees.
2. In a shallow bowl combine egg, orange juice and 2 Tbsp. warm water
3. In a food processor, pour in pistachios and blend for about 10 seconds, or until crumb-like.
4. Place pistachios crumbs in a separate shallow bowl mixed with orange rind, salt, pepper and red pepper flakes.
5. Spray a cooking sheet with cooking spray. Dip filets in egg mixture, them in pistachios and place on sheet. Repeat with remaining filets.
6. Place orange slices on top of filet and bake for about 25-30 minutes, or until done.
7. Enjoy!

Health Benefits

Tilapia

• Packed with protein
• Rich in omega-3, calcium and potassium
• Low in fat

Pistachios

• Rich in vitamins B6, E
• Lowest calorie and fat nut
• Packed with protein
• Rich in fiber

Recipe as a Whole

• All natural
• No preservatives
• No processed ingredients
• No added sugar
• 100% clean
• Gluten-free
• Dairy-free
• Wheat-free
• Paleo
• Whole 30

Cookoutsare the one of the best things about summer! Juicy burgers, the sunset, the warm weather! I love it all, besides the unhealthiness of the burgers. Most burgers have tons of protein, but a lot of unhealthy fat to go along with it. Thats why I made this burger. Salmon is packed with protein plus healthy fats that are important in maintaining over all health. Why the zucchini you might ask? It gives the burger a nice moist flavor, just like it does in zucchini bread. The result? A delicious satisfying burger you won’t feel guilty about!

Salmon Zucchini Burgers

makes 6 burgers

• 1 3/4 cup canned salmon, drained
• 1 egg
• 1 zucchini, shredded
• 1/2 medium onion, finely chopped
• salt and pepper

1. Preheat oven to 350 degrees.
2. In a medium bowl combine zucchini, onion and salt and pepper, mix well.
3. In a food processor, combine salmon and egg. Blend for about 10 seconds, or until salmon resembles texture of ground meat.
4. Add Salmon to zucchini. Mix well using a large spoon or your hands.
5. Spray cooking spray on a cooking sheet and form salmon into 6 burgers.
6. Bake for about 30 minutes, or until burgers are done.
7. Place burgers on a bun, or what ever you would like.
8. Enjoy!

Health Benefits

• Protein
• Healthy fats
• Fiber
• All natural
• No preservatives
• No added sugar
• No artificial ingredients
• Vitamins
• Minerals
• Antioxidants
• 100% clean
• Paleo
• Whole 30
• Gluten-free
• Dairy-free
• Nut-free

Who doesn’t love pizza? There are so many kinds, so many sauces and so many flavors! But you know what no one loves about pizza? The fat, calories, sugar, artificial and processed ingredients! Did you know that many processed pizza crusts contain more than 15 ingredients? Crazy right? Well my pizza crust only has 3! This pizza is all natural, clean, healthy, and of course delicious! The Carrot Ginger sauce is a great replacement for sugar-filled store-bought tomato sauce! Topped with yummy and antioxidant packed veggies, this pizza is win-win for your taste buds and your health!

Carrot Ginger Veggie Pizza with a Quinoa Oat Crust

Pizza Crust

• 1/2 cup oat flour (or 1/2 cup oats pulverized)
• 1/4 cup quinoa flour (or 14 cup quinoa pulverized)
• 1 egg (or flax egg for vegan)

1. Preheat oven to 350 degrees.
2. combine all ingredients and form into a dough.
3. Press the dough down until it is 1/4 inch thick a make a crust.
4. Transfer crust onto a cooking sheet lined with parchment paper.
5. Bake for about 15 minutes, or until crust is hard.

Sauce + Toppings

• 3 whole carrots, boiled until soft
• 1 tsp ginger
• Zucchini, chopped into 1/2 slices
• Tomatoes, chopped in 1/2 slices
• Spinach

1. In a food processor/blender, combine boiled carrots and ginger, blend until smooth.

2. Spread the carrot-ginger sauce on top of the pizza crust evenly,

3. Place Zucchini, tomatoes and spinach on the pizza and whatever else you desire (cheese, meats, tofu, etc.).

4. Bake the pizza at 350 degrees for about 15 minutes, or until veggies are cooked on top.

5. Enjoy!

Serves 2-4

Health Benefits

• Fiber
• Gluten Free
• Dairy Free
• Vegan
• 100% clean
• No Preservatives
• No added sugar
• Non-GMO
• Vitamins, Minerals, Antioxidants

Stuffed anything is always the best! Stuffed zucchini, eggplant, mushrooms peppers, the possibilities are endless (made stuffed versions of all of these . I mean i’m kinda obsessed with stuffing veggies that are already delicious with even more amazing fillings. Not quite sure of how I came up with this idea, but I’m pretty glad I did! It’s kinda like Autumn and Asian cuisine had a baby, a very sweet and savory delicious child! The flavors in this come together wonderfully, just like a perfect harmony! Make your taste buds happy and go ahead and prepare this dish!

Teriyaki Pineapple Stuffed Acorn Squash

• 2 acorn squash, cut in halves
• 1 lb lean turkey or tempeh (for vegan/vegetarian option)
• 1 cup pineapple, chopped
• 1/2 onion, chopped
• 2 green peppers, chopped

Teriyaki sauce

• 1/4 cup fresh pineapple juice
• 1 Tbsp. gluten free/gmo/low-sodium free soy sauce
• 1/2 tsp. ground ginger
• 1/2 tsp. garlic powder
• 1/2 Tbsp. sesame seeds
• Salt and pepper

1. Preheat oven to 350 degrees.
2. Fill two glass pans with one inch of water and placetwo squash halves in each pan face down. Bake for about 40 minutes, or until squash is soft.
3. In a stir fry pan on medium heat, combine turkey and onions. Cook for about 7 minutes, and then add pineapple and peppers. Cook for about 5 more minutes,or until meat is fully cooked and onions are browned.
4. In a small bowl, add all ingredients for sauce and mix well. Combine with turkey mixture and mix well.
5. Fill cooked squash halves with turkey mixture and bake for about 15 minutes, or until tops are slightly browned.
6. Enjoy!!

Heath Benefits

• Protein
• Fiber
• Vitamins and Minerals
• Antioxidants
• 100% clean
• Paleo
• Whole 30
• Vegan/Vegetarian (if tempeh is used)
• Gluten-free
• Dairy-free
• All-natural
• No preservatives
• No added sugar

Literally all we had in our house was 2 eggplants, 2 tomatoes, some spinach, 3 frozen chicken sausages and spices. It was my job to make dinner (well it alway is ), so a big light bulb went off in my head to make stuffed eggplant. I had never stuffed and eggplant before (only zucchini), but I’m soo glad I did! ONE OF THE BEST MEALS I EVER HAD!!!! No joke, this is amazingly good, and amazingly easy!! The sausage can either be chicken, or tofu, making it vegan, vegetarian, paleo, an whole 30 approved!! MAKE THEM TODAY NOW!!!

Spicy Brushetta Stuffed Eggplant

• 4 eggplants cut in halve, lengthwise
• 3 pre-cooked chicken sausages, sliced (I used Al Fresco Chicken Sausage)
• 2 tomatoes, chopped
• 2 cups spinach
• 2 Tbsp. fresh parsley, finely chopped
• 3 garlic cloves, finely chopped
• 1/4 tsp. red pepper flakes
• 1/4 tsp. paprika
• salt and pepper

1. Preheat oven to 400 degrees.
2. Place eggplant on cooking sheet and spray eggplant with cooking spray. Bake for 30 minutes, or until eggplant is tender.
3. Combine remaining ingredients and mix well.
4. Scoop out the middle of the eggplant and mix with sausage mixture.
5. Stuff eggplant with mixture and bake for another 15 minutes.
6. Enjoy!

Health Benefits:

• 100% clean
• Lean protein
• Fiber
• Vegan
• Vegetarian
• Paleo
• Whole 30
• Vitamins
• Antioxidants
• No-added sugar
• No preservatives
• All-natural

Being the Veggie Monster that I am (seriously though), I always try to create recipes that are about 80% veggies to show people that vegetable are delish! Today I went far out and created a recipe containing 100% VEGETABLES (well ok like 95% including spices and oat flour)! Thats right! I’m on a mission to show people that veggies taste as good as they are good for you! These patties taste similar to Falafels, however they aren’t fried in greasy oil! No added sh*tcrap here! Just the good stuff (aka a vegan and vegetarian’s dream).

Garlic Spinach and Carrot Chickpea Patties

Serves 2 (2 patties each)

• 1 can chickpeas, drained and rinsed
• 3 cloves of garlic, chopped
• 1/2 cup spinach
• 1/2 cup grated carrots
• 1/4 cup oat flour ( or 1/4 cup oats pulverized)
• 2 Tbsp. fresh parsley, chopped
• 1/2 tsp. paprika
• 1/4 tsp. red pepper flakes
• 1/4 tsp. cumin
• salt and pepper

1. Preheat oven to 350 degrees.
2. In a food processor, combine chickpeas, spinach, parsley and spices. Blend for about 30 seconds, or until mixture is smoothed.
3. Mix chickpea mixture with grated carrot. Shape mixture into 4 balls and coat with oat flour.
4. Spray a cooking sheet with cooking spray and flatten out patties onto pan. Bake for about 30 minutes, or until patties are golden brown.
5. Enjoy!

Health Benefits:

• Vegan
• lean protein from chickpeas
• Filling Fiber
• Vegetarian
• Nopreservatives
• All- natural
• 100% clean
• No added sugar
• Vitamins and antioxidants

Mushrooms are good, portabellos are even better, but stuffed portabellos are the best! These big, meaty monsters have been hanging around in my fridge for the past few days, so I decided to make something with them, something creamy, something filling, something delicious! These stuffed bundles will satisfy meat lovers and vegetarians alike! These are a wonderful and filling dinner to satisfy your nutritional needs and taste buds! Think of them like a double stuffed potato, but mushroom style! It taste like garlic mashed potatoes are stuffed into these mushrooms, creating a creamy and in-your-face flavor!

Spinach and Garlic Potato Stuffed Portobello Mushrooms

• 6 portabella mushrooms, stemmed and washed
• 2 potatoes, cooked and skins peeled off
• 1 cup spinach
• 2 garlic cloves, chopped
• 2 Tbsp. fresh parsley, chopped
• salt and pepper
• 1 small tomato, sliced
• shredded mozzarella cheese, or vegan cheese (optional)

1. Heat oven to 350 degrees. Place mushrooms on cooking sheet and spray with cooking spray. Cook for about 20-25 minutes, or until mushrooms are tender.
2. While mushrooms are cooking, Place potatoes, spinach, garlic, parsley, salt and pepper in a food processor. Blend for about 1 minute, or until mixture is smooth.
3. Fill mushrooms with potato mixture and top with sliced tomatoes and cheese (if desired).
4. Bake an additional 15 minutes.
5. Enjoy!

Health Benefits

• Paleo
• Vegan
• Gluten free
• Vitamins and minerals
• Antioxidants
• Low Calorie
• No preservatives
• Low fat
• All-natural
• 100% clean

I think all I need to say here is CHOCOLATE! Everyone loves it, everyone craves it, but you are all in for a special treat, HEALTHY CHOCOLATE! This is like any chocolate in the stores, it’s not made of excess sugar or preservatives. This amazingly simple is all natural, no added sugar, just pure deliciousness,not to mention, raw vegan. Plenty of vitamins and antioxidants in chocolate, need I say more, lets just get to the recipe!!!

Raw Hazelnut Chocolate Tarts

• 1/4 cup coconut oil, melted
• 3 tbsp cocoa powder
• 2 tbsp maple syrup or honey
• 3 tbsp crushed hazelnuts
• Cocoa nibs

1. Combine Coconut oil,cocoa powder, and maple syrup in a small bowl

2. Divide chocolate mixture into mini muffin cups, then divide crushed hazelnuts to the muffin cups

3. Sprinkle with cocoa nibs and place in the freezer for about 1 hour, store in the fridge.

Health Benefits

• Gluten and dairy free
• Raw vegan
• No added sugar
• No preservatives
• All natural
• Antioxidants
• Vitamins
• Minerals
• Protein
• Healthy fats

What’s your favorite kind of chocolate?

You know those certain words that just put a smile on your face every time you hear/say it? Well that’s what the word Dumpling is to me. It’s just makes me happy! Well after reflecting upon the word Dumpling, I really wanted to make some! Traditional dumplings are heavily processed and usually deep fried/pan fried containing a lot of saturated fats. I had a surplus amount of eggplant in the fridge and was thinking about a creative way to use it, so naturally, I put two and two together to create an eggplant dumpling. Being Italian, it was quite natural to add the caprice salad touch with an unexpected yet delicious surprise, hummus! These little dumplings are great for a healthy and easy appetizer if you are looking to wow someone (which, lets face it, we are always trying to impress someone). Go ahead and show these little gems to your friends and family, I promise you won’t let them down!

Caprice Eggplant Dumpling Appetizers

• One Small Eggplant
• 1/3 cup hummus
• 1 large tomato
• Mozzarella cheese
• Fresh basil leaves

1. Cut eggplant lengthwise into thin strips then place on baking sheet coated with cooking spray, sprinkle with salt and pepper and cook at 350 degrees for about 20-30 minutes or until tender
2. let eggplant strips cool and then divide hummus among the strips and spread evenly
3. place a tomato slice in the center of each eggplant strip and fold over
4. Place a small piece of mozzorella cheese in the center (where the two ends meet from strip)
5. Place Dumpllings on a baking sheet coated with baking spray and cook for about 10 minutes, or until cheese melts
6. Place a fresh basil leaf in the center of the cheese

Health Benefits

• All natural
• Fiber
• Vitamins, minerals and antioxidants
• No added sugar
• Good fat
• Low calorie
• No preservatives

What are your favorite healthy appetizers???