Sliders are an awesome easy food idea for any party, game day, or really any other gathering. I like to serve sliders at parties because I believe they are a great way to make sure I can give guests a full food experience without filling them with a big burger. They make killer nibbles to pass around and — last but not least — they’re also great for little hands.
What these 7-ingredient Turkey and Avocado Sliders lack in size they make up for in flavor. When the cheese melts, it wraps up all of the flavors of lean turkey, bacon, and fresh avocado in one little bite that explodes in your mouth. You’ll probably need one or two more, they are SO good. My favorite way to make these turkey sliders is to broil them in the oven, because it saves so much time, but of course you can grill them or cook them in a skillet on top of the stove for a quick and simple dinner. You can serve these Turkey and Avocado Sliders with all kinds of salads and easy sides, and have a meal together. Served with the cole slaw, it’s a stand out dinner. They’re so simple and quick to prepare because the oven does all the work. Best of all, the clean up is minimal.
1 lb / 453 gr ground turkey 7 bacon slices, finely chopped 1 teaspoon salt 5 cheese slices (either Cheddar, Swiss or your favorite cheese), halved 10 brioche buns (or mini-hamburger buns) 2 avocados, sliced Mayonnaise for serving (make your own mayo with this recipe)
In a large bowl, gently mix together ground turkey, bacon, and salt. With dampened hands form into 10 patties — each about 1-inch thick and about 2½-inches in diameter. Place patties on a rimmed baking sheet. Heat the broiler and place a rack 4 inches from the top. Broil patties until golden brown, about 8 to 10 minutes (a thermometer inserted in the center should register 165°.) Remove from the oven and top each patty with a slice of cheese. Broil for further 30 seconds. In the meantime toast buns. Assemble sliders by sandwiching patties, sliced avocado, and a dollop of mayonnaise. Serve immediately!
One slider yields 288 calories, 17 grams of fat, 18 grams of carbs, and 18 grams of protein.
I can say without a hint of doubt that quesadillas are probably one of my fave top five dinner choices. I love making them at home and trying out all kinds of different combos: vegetarian, spicy, even quesadilla-pizza. I also find myself ordering them — more often than I’d like to admit — when I’m out to eat. I’m not really surprised about how much I love them because quesadillas are basically a kicked up grilled cheese on a tortilla instead of bread. And if you didn’t know this about me — or you couldn’t tell from my cauliflower crust grilled cheese enthusiasm — I honestly think that grilled cheese is one of the most perfect foods there is. Quesadillas have the same golden brown crunchy outside and warm gooey cheese filling. Plus the addition of the salty, savory, and sometimes spicy fillings bring the concept of grilled cheese to a whole new level.
This Sweet Potato and Pepper Quesadilla filling has a great balance of flavor and texture and is one of the simplest filling combos to put together: Mashed sweet potatoes, roasted peppers, pickled jalapeños, and cheese. There’s a hint of sweetness from the sweet potatoes, while the peppers lend a smoked/charred flavor, and the pickled jalapeños add a nice bit of heat. And then, of course, there’s the cheese.
The filling is incredibly healthy and satisfying, and its playful mix of sweet, smoked, and spicy makes the Sweet Potato and Pepper Quesadillas totally addictive. Over the years it has become one of my go-tos for fast weeknight meals, and I still enjoy serving them for gatherings. They suit every diet: you can omit the cheese and make ‘em vegan or use corn tortillas to make ‘em gluten-free. Believe me when I say that everyone loves them. When I have friends over I usually serve the quesadillas hot off the skillet, then let them add their own toppings like salsa, sour cream, and avocado. I hope you give these a try!
2 medium sweet potatoes, scrubbed 8 8-inch tortillas (I used white corn tortillas) 3 bell peppers (green or red, your choice) Pickled jalapeno slices, to taste 2 cups grated cheese (preferably Monterey Jack) Salt and pepper
Preheat oven to 400°F (200°C) and place a rack in the middle. Prick sweet potatoes with a fork and bake on a baking sheet until tender, about 1 hour. Remove from the oven and when cool enough to handle, scoop out the flesh. Season with salt and pepper and set aside. Alternatively you can cook the sweet potatoes in the microwave. Prick sweet potatoes with a fork. Place them on a microwave-safe dish and microwave for 5 to 10 minutes until tender (the rule of thumb is 5 minutes to cook one sweet potato, adding 2 minutes for each additional sweet potato — rotating them halfway through.) Remove from the microwave and when cool enough to handle, scoop out the flesh. Season with salt and pepper and set aside. While the potatoes are cooking roast pepper over a gas flame, turning with tongs until charred all over (alternatively, char them under the broiler, turning as needed.) Transfer to a bowl, cover with a large plate, and let cool. Rub off skins with paper towels, using a knife to remove any stubborn spots. Remove and discard stems, ribs, and seeds. Transfer to a cutting board and cut into thin strips. To assemble the quesadillas, heat a large skillet oven medium-high heat and lay a quesadilla in the skillet. Scoop about 4 tablespoons of sweet potato puree on the tortilla and spread evenly. Top with roasted peppers, pickled jalapeños, and grated cheese. Top with another tortilla and press gently. When the bottom tortilla is golden, about 2 to 3 minutes, carefully flip the quesadilla to the other side. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings. Cut each quesadilla into wedges and serve.
One quesadilla yields 581 calories, 28 grams of fat, 60 grams of carbs, and 25 grams of protein.
Eggplant Parm can be a delicious dish in its full glory, but it can also be on the heavy side. Breaded and fried eggplant, greasy cheese, oily tomato sauce, in other words a calorie bomb. However there are other and better ways to approach this Italian classic.
Take this Healthier Eggplant Parmesan for instance, instead of being breaded and fried, the eggplant is roasted in the oven. Then it’s layered with a delicious homemade marinara sauce, a good amount of grated Parmesan cheese, and surprise-surprise no mozzarella. Wait, what? Yes, you heard that right, no mozzarella. We use beaten eggs instead. I know it may sound weird. Believe me though, it works. As soon as the Eggplant Parm comes out of the oven it will look as if you used ricotta cheese, no eggs in sight.
This gluten-free recipe for a simple lightened up approach to an Italian classic packs a wallop of flavor while also hitting all the healthy criteria. No breading, no flour, no frying — just fresh eggplant, marinara sauce, Parmensan cheese for that classic flavor, and the secret ingredient (beaten eggs). It can be served as a side dish to any main meal or you can make it a meal in and of itself. Every time is perfect to enjoy this Healthier Eggplant Parmesan and it can be served hot or cold.
3 medium eggplants 2 garlic cloves, peeled 1 29 oz / 820 gr can diced tomatoes 1 cup / 1.8 oz / 50 gr Parmesan cheese, grated 2 free-range eggs, beaten 1 medium onion, chopped 2 tablespoons olive oil, divided handful of fresh basil leaves, roughly chopped 2 teaspoons fine grain sea salt, divided Black ground pepper to taste
Preheat oven to 400°F (200°C) and place a rack in the middle. Line two baking sheets with parchment paper and lightly grease it. Set aside. Fill a large bowl with cold water, add 1 teaspoon of salt and stir until it dissolves completely. Wash thoroughly the eggplants, slice them into ¼-inch rounds and place them into the bowl of water. Let the eggplant rounds sit for at least 20 minutes to draw out the bitterness. In the meantime make the tomato sauce. Heat olive oil in a large saucepan over medium heat, add onion and garlic and sauté for 5 minutes, until onion becomes translucent. Add diced tomatoes, 1 teaspoon of salt, basil, reduce the heat to low and let simmer for 15 minutes. Turn the heat off and set aside. Fish the eggplant slices out of the water and arrange them on a single layer on prepared baking sheets. Bake in the oven for 12 to 15 minutes until the slices begin turning deep brown on top. Remove the slices from the baking sheet and place them on a plate to cool. Lightly grease the bottom and sides of a 3-quart baking dish. Cover the bottom of the baking dish with a bit of tomato sauce and arrange eggplant slices on top to form a uniform layer. Cover the eggplant with some tomato sauce, some Parmesan cheese and top with 2 tablespoons of beaten eggs. Repeat to make 3 layers, making sure to end with a uniform layer of tomato sauce and top with the remaining Parmesan cheese. Bake in the oven for about 40 minutes until the top begins to brown. Let rest at room temperature for 10 minutes before serving.This dish is just as good (maybe even better) the day after, reheat a couple of minutes and enjoy warm (or you can also eat it cold.)
One serving yields 280 calories, 13 grams of fat, 28 grams of carbs and 17 grams of protein.
Crispy baked chicken with a juicy meat and a crisp flavorful skin. What’s not to love? Especially when it’s made in the oven with no breading at all and the only ingredients you need are chicken, spices, and herbs (all pantry staples that you likely already have at home.) Enters this incredible Easy Crispy Chicken also known as the most amazing oven baked chicken thighs.
These chicken thighs come out crispy on the outside and amazingly tender and juicy on the inside. Not to mention that they are super easy to make and you use only one pan. There are however a few tips for success when making baked chicken thighs: You must pat them dry with paper towels before seasoning. The natural moisture from the chicken can prevent getting a really good sear. You want to bake them at 400°F for 35 to 40 minutes without moving, turning, or rotating them during the process. This ensures that crispy outside and juicy inside we’re looking for. Always use a rimmed baking sheet or an oven-proof skillet. The chicken releases its tasty natural juices and you want to collect them not running off the pan into your oven. I like to use skin on chicken thighs for this recipe because it delivers the best results. However, if you have skinless chicken thighs on hand or if you prefer boneless chicken thighs, definitely use those but watch out because they take about 10 minutes less to cook.
Juicy, crispy, with a flavorful crust, and ready in under one hour, this Easy Crispy Chicken will become a staple in your house. This is a recipe you'll come back time to time again!
6 chicken thighs 2 tablespoons olive oil 2 teaspoons salt 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons Italian seasoning (make your own Italian seasoning with this recipe) 1 teaspoon ground black pepper 1 teaspoon paprika ½ teaspoon cayenne pepper (optional but highly recommended)
Preheat oven to 400°F (200°C) and place a rack in the middle. Pat chicken thighs dry using paper towels and arrange them onto a large baking sheet or oven-proof skillet. Drizzle thighs with olive oil and rub them to coat. In a small bowl mix salt, garlic powder, onion powder, Italian seasoning, black pepper, paprika, and cayenne pepper (if using). Sprinkle spice mix evenly over chicken thighs. Bake in the oven for 35 to 40 minutes. Sprinkle with chopped fresh parsley (or cilantro) and serve!
One serving yields 231 calories, 16 grams of fat, 2 grams of carbs, and 47 grams of protein.
At this point we all know how good for you turmeric is — if you don’t just Google it, you'll be flooded with tons of information on this super spice. We have also learned how to include turmeric in our recipes: rice, chicken, mashed sweet potatoes, soups, etc. Not to mention that turmeric latte (aka golden milk) has become one of our favorite drinks. So it was only a matter of time before we would use turmeric in the quintessential summertime drink: iced tea. Iced tea is cold, refreshing, and looks so pretty in a tall glass with lots of ice. With turmeric it becomes also super healthy.
I’m not sure whether I can call this drink “iced tea”, since there’s no actual tea in it. Probably “iced beverage” or “iced infusion” would be more appropriate names. But I feel that “iced tea” gives the perfect idea of what it is: a brewed beverage served cold. Anyways, this Turmeric and Ginger Iced Tea is refreshing and delicious as it is yellow and good-for-you. Seriously, turmeric has so many benefits, and a little bit goes a long way. It will cleanse you from the inside out. This Turmeric and Ginger Iced Tea is a refreshing drink that is super delicious, very healthy, and perfect for a hot summer day. So just sip away!
6 cups of water, divided ½ teaspoon ground turmeric (you can add more if you like however be careful not too much or the taste will be too strong) 1-inch piece fresh ginger, peeled and grated ½ lemon, sliced (rind included) Handful fresh mint leaves (optional but highly recommended) ¼ cup sugar (or other sweetener of choice, make sure to pick one with a mild taste)
Place 1 cup of water, turmeric, ginger, and lemon slices into a small saucepan. Bring to boil, reduce to a simmer, and let simmer for 2 to 3 minutes. Remove from the heat, add sugar (or other sweetener of choice), and give a good stir. Cover with a lid and let steep for 1 hour (you can let it steep overnight for stronger flavor). Strain syrup (using a fine mesh strainer or a cheesecloth) into a pitcher and add remaining 5 cups of water (you can add more water depending on how strong you want the iced tea to be). Serve over ice or chilled straight from the fridge.
One serving yields 57 calories, 0 grams of fat, 15 grams of carbs, and 0 grams of protein.
Shakshuka is originally a North African dish but over the generations it's become a signature dish across the Middle East as a substantial breakfast or lunch fare. In the recent years, Shakshuka is taking America and Europe by storm being billed as a healthy dish. Shakshuka can be seen in so many shapes and forms and today we’re making a vegan version of it, with chickpeas in lieu of eggs. I’m not sure whether we can still call this dish Shakshuka since there are no eggs, but truth to be told chickpeas work like a charm in this recipe. I will go as far as saying that you won’t miss the eggs in this vegan version.
It’s no mystery that chickpeas are my favorite legume. They are so versatile and they can go in absolutely anything. Such as in Tikka Masala, Coconut Curry, or Veggie Burger. This Shakshuka is no exception: the chickpeas blend perfectly with the spicy tomato and bell pepper sauce and they provide both texture and flavor.
This (Vegan) Chickpea Shakshuka is super quick to whip up, absolutely delicious, and it's made with a handful of everyday ingredients. A nutrient-packed easy-to-make well-balanced breakfast/brunch/lunch/dinner meal.
2 tablespoons olive oil 2 teaspoons harissa paste (make your own harissa with this recipe) 2 teaspoons tomato paste 2 red bell peppers, seeded and chopped 3 garlic cloves, minced 1 teaspoon ground cumin 1 teaspoon salt 1 (28 oz) can diced tomatoes (or 5 large ripe tomatoes, peeled, seeded and diced) 1½ (15 oz) cans chickpeas, drained and rinsed well
Chopped fresh parsley and Greek yogurt (or Labneh) for serving
Heat olive oil in a large skillet (or frying pan) over medium heat. Add harissa paste, tomato paste, red bell peppers, garlic, cumin, and salt. Give a good stir and cook for 8 to 10 minutes to allow peppers to soften. Add diced tomatoes, bring to a gentle simmer and cook uncovered for 10 minutes or until the sauce starts to thicken. Add chickpeas, stir to combine and simmer for 15 minutes, to allow the flavors to develop. Serve with Greek yogurt (or Labneh) and some greens on the side.
One serving yields 307 calories, 8 grams of fat, 45 grams of carbs, and 12 grams of protein.
For generations, the simple act of layering ingredients between two slices of toasted bread has made the sandwich the preferred lunch option around the world. Sandwiches are almost inevitable and this is not necessarily a bad thing. Even if you’re trying to stick to a healthy-eating plan, you shouldn’t feel excluded from the sandwich game. If you’re smart about how to build it, a sandwich can be healthy and nutritious not only delicious.
Enters this uh-mazing Chickpea and Avocado Sandwich. Avocado, scallions, feta cheese, parsley, and lemon juice create a smooth and delicious green paste that is combined with roughly mashed chickpeas and some diced celery for a bit of crunch. The color on this sandwich is spectacular. Besides, it’s loaded with goodness.
To be honest, I've made this sandwich more times than I can count and I still don’t get tired of it. This sandwich could easily be turned into a wrap or stuffed into a pita. And for those times when you don’t feel like having a sandwich you can simply serve the chickpea and avocado salad over a bed of greens. Simple, healthy, green, savory, and incredibly tasty. A fast, healthy, make-ahead lunch recipe to keep you feeling energized all day long.
1 avocado, pitted and peeled 2 scallions, roughly chopped (or ¼ of a small onion) 1 large handful fresh parsley ½ cup crumbled feta cheese Juice of 1 lemon 1 (15 oz) can chickpeas, drained and rinsed well 2 celery stalks, diced Pinch of cayenne (optional)
4 slices of bread (I used whole wheat bread)
In the bowl of a food processor combine avocado, scallions, parsley, feta cheese, and lemon juice. Pulse until smooth. Set aside. Place chickpeas in a medium bowl and roughly mash with a fork. Add avocado mixture, celery, and cayenne pepper (if using) and give a good stir. Take a taste and adjust seasoning as needed. Toast bread to your liking and divide mixture evenly. Serve!
One sandwich yields 372 calories, 14 grams of fat, 52 grams of carbs, and 15 grams of protein.
I know I said it over and over again but it doesn’t hurt to say it one more time: broccoli are a deal-breaker. Like beets in (almost) anything or asparagus. It’s nearly impossible to mention broccoli without at least someone in the room saying “ew”. Which is the very reason why I like to procrastinate and share yet another recipe with broccoli today. Because I want to show you guys that cruciferous vegetable is actually delicious if cooked the right way. Enters (Paleo) Broccoli Au Gratin: broccoli topped with an amazing paleo bechamel sauce and baked to cheesy perfection. Delicious.
While I think we can all agree that gratins are pretty amazing, this gratin trumps the competition any day. It’s delicious, easy to make, and super healthy. I mean, broccoli topped with a paleo bechamel sauce made with cauliflower. It doesn’t get any healthier than this. Yes, there’s some cheese. Let’s face it though, a gratin without cheese wouldn’t be a gratin.
In all honesty it’s a pretty standard recipe for broccoli au gratin: broccoli, bechamel sauce, and cheese. Except that the bechamel is made with cauliflower and eggs instead of butter and flour. It makes for a super yummy sauce that works perfectly with gratins. I like to use Gruyère cheese in my gratins but if you can’t find it, feel free to use Emmental or Swiss cheese. Few simple ingredients create a rustic yet rich and super healthy dish. Believe me when I say that even broccoli skeptics will become a fan.
1 large head of broccoli, cut into florets (should yield approximately 4 cups of broccoli florets)
2 cups cauliflower florets ¾ cup milk (your choice, I used almond milk) 1 garlic clove 1 teaspoon salt ¼ teaspoon ground black pepper 3 eggs Pinch of nutmeg 1 cup grated Gruyere cheese (or Emmental or Swiss cheese), divided
Preheat oven to 400°F (200°C) and place a rack in the middle. Lightly grease a 8x8-inch baking dish and set aside. Bring a large pot of salted water to boil, add broccoli florets, and cook for 5 minutes. Drain in a colander and set aside. To make the paleo bechamel, combine cauliflower florets, milk, garlic, salt, and pepper in a medium saucepan and bring to a boil. Reduce to a gentle simmer, cover with a lid, and cook for 15 minutes, stirring every now and then. Remove from the heat and using an immersion blender blend until smooth (be careful not to splatter yourself.) Add eggs, one at a time, working quickly with the immersion blender so that the eggs don’t poach. At this point the bechamel will look like a thin white foamy liquid, that’s okay. Add nutmeg and ¾ cup of the cheese and stir to combine. Place broccoli in the baking dish and spoon sauce on top. Sprinkle with remaining ¼ cup of cheese. Bake for 15 minutes, or until golden brown and bubbly. Serve!
One serving yields 224 calories, 14 grams of fat, 9 grams of carbs, and 18 grams of protein.
Ah meatballs. These little bites of heavenly meat are seriously one of my favorite things to whip up, especially when I have a recipe for clean meatballs that are easy to make and delish. I don’t mean to discriminate against other food, but meatballs are seriously one of my favorite things. Beef, chicken, turkey, pork, vegetarian, baked, fried, with sauce on top, glazed, etc. The combination of flavors can be endless.
Take these Pomegranate Glazed Turkey Meatballs for instance. While I was making them I didn’t intend to post the recipe on the blog but they turned out to be so amazing I couldn't possibly not share it with you. The recipe is quite simple: The turkey is mixed with onion, garlic, seasoned, shaped into large meatballs, and seared in the pan. In the meantime pomegranate juice, sugar, red pepper flakes, and chicken bouillon are cooked down to a thick syrup which is poured over the meatballs. Popped in the oven until perfectly glazed.
The meatballs are savory and slightly sweet-and-sour with a little kick from the red pepper flakes. Lean, healthy, easy, and so damn delicious!
1 ½ lbs ground turkey ½ onion, finely chopped 1 garlic clove, minced ½ teaspoon salt ¼ teaspoon ground black pepper
2 tablespoons vegetable oil (I used olive oil)
1 cup pomegranate juice 2 tablespoons sugar (I used coconut sugar) ½ cube chicken bouillon Pinch red pepper flakes (adjust to taste) 2 tablespoons chopped fresh parsley for garnish
Preheat oven to 375°F (180°C) and place a rack in the middle. In a medium bowl mix ground turkey, onion, garlic, salt, and pepper until combined (do not overmix). Scoop 2 tablespoons of turkey mixture and with dampened hands form into 16 large meatballs. Heat oil in a large ovenproof skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 10 to 12 minutes. In the meantime combine all glaze ingredients in a small saucepan. Simmer over low heat until reduced by half and the mixture becomes a semi-thick syrup. When the meatballs are browned, pour pomegranate syrup over them and swirl the skillet to coat. Place skillet in the oven and bake until the meatballs are perfectly glazed, about 5 minutes. Carefully shake the skillet to turn the meatballs, sprinkle with chopped fresh parsley and serve!
One serving (about 4 meatballs) yields 343 calories, 17 grams of fat, 15 grams of carbs, and 34 grams of protein.
Today I have a super simple recipe for you guys. One that I always come back to when in need of a snack and that my friends request time after time. Even those who claim to dislike zucchini pop these little babies in their mouth as fast as humanly possible. To be honest, even I don’t have self-control with these Parmesan Zucchini Chips, good thing they are ultra light and packed with goodness.
There are no breadcrumbs in this recipe, which makes these chips a gluten-free and guilt-free snack that you can enjoy anytime you want. By baking at a relatively high temperature, the zucchini gets nice and soft, with an almost creamy texture, while the Parmesan turns crispy and golden brown. Thin rounds of crispy goodness.
These little suckers are a highly addictive snack that is simple to make with just few ingredients.
2 medium zucchini (about 1 lb in total), sliced into ⅛-inch thick rounds 2 tablespoons vegetable oil (I used olive oil) 1 ½ teaspoons salt, divided ½ teaspoon garlic powder ½ teaspoon dried thyme ¼ teaspoon ground black pepper ¼ cup grated Parmesan cheese
Preheat oven to 425°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper, lightly grease, and set aside. Place zucchini slices in a colander, sprinkle with salt 1 teaspoon of salt, and let sit about 20 minutes. Rinse well and pat dry. In a small bowl mix remaining ½ teaspoon of salt, garlic powder, thyme, black pepper, and Parmesan cheese. Arrange zucchini slices in a single layer on the prepared baking sheet and brush with oil. Bake for 15 minutes. Remove the baking sheet from the oven, flip zucchini slices, and sprinkle with Parmesan mixture. Return to the oven and bake for further 15 minutes, or until the zucchini are browned and crisp.
One serving yields 106 calories, 9 grams of fat, 5 grams of carbs, and 3 grams of protein.