&Follow SJoin OnSugar
Share your healthy, tasty, and revamped recipes with everyone in this group. You can share your own recipe or one that you've "cleaned up" making it healthier than the original. Do you have a tried and true, scrumptious, healthy and low-cal recipe to share? We'd all love to know and learn your secrets!

healthy

Not-So-Devilish Eggs

Posted By Michele Foley on Oct 20, 2015 at 12:11PM

Not-So-Devilish Eggs


Ingredients

1 dozen hard-boiled eggs
1 16-ounce container hummus
Slivered almonds
Paprika

Directions

  1. Remove the shells from the hard-boiled eggs and discard. Rinse the eggs under cool water, then pat dry. Cut the eggs in half lengthwise. Carefully scoop out the yolks and place them in a bowl.
  2. Mash the yolks with a fork, and to that same bowl, add the hummus. Mix the yolks and hummus together until creamy.
  3. Spoon the egg mixture into the egg-white halves. Top with the almonds and a pinch of paprika. Serve immediately.

Nutrition

Calories per serving
94

Print recipe with images | without images

A Creamy Vegan Broccoli Soup For Days When You Need Something Light

Posted By Leta Shy on Dec 7, 2016 at 5:21PM

Soup nourishes the body, especially when it's chock-full of metabolism-boosting, detoxifying nutrients like this creamy vegan broccoli soup. The recipe is part of the postdetox maintenance mode from the book 1 Pound a Day: The Martha's Vineyard Diet Detox and Plan For a Lifetime of Healthy Eating, and each of the soup's components add an important benefit. The calcium and vitamin C in broccoli, for example, help you burn more calories, while nutmeg and cayenne help boost your immunity, protect against disease, and increase your metabolism. The high fiber content makes this soup a good option when you want to detox; the garlic in the soup helps flush out toxins from your body as well. This tasty and creamy soup makes a hearty main when paired with whole-grain bread or a salad.

Creamy Nutmeg Broccoli Soup


Notes

We made a few modifications from the recipe in the book: the original calls for unsalted vegetable broth (preferably made at home), but we used store-bought low-sodium vegetable broth for convenience. We also used four large broccoli stalks instead of eight and upped the spice quantity to one teaspoon of nutmeg instead of 1/2 teaspoon and 1/4 teaspoon of cayenne pepper instead of 1/8. Feel free to modify to your tastes as well.

Ingredients

1 quart low-sodium vegetable broth
4 large broccoli stalks, chopped (use both the stems and florets)
1 tablespoon coconut oil
1/2 cup scallions, chopped
1 or 2 garlic cloves, peeled and chopped
1 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1 cup rice milk

Directions

  1. Bring broth to a boil in a large pot over high heat. Add broccoli and reduce heat. Cover and simmer until tender, about 10 minutes.
  2. Meanwhile, heat the oil in a small skillet over medium heat. Add the scallions and garlic and cook until tender, stirring from time to time.
  3. Stir the scallions and garlic into the broth. Remove from heat and let cool for 10 to 15 minutes.
  4. Working in batches, puree until smooth in a blender or food processor. Return the puree to the pot.
  5. Combine the nutmeg and cayenne in a small bowl and stir in the rice milk. Gradually stir this mixture into the puree.
  6. Return the soup to medium heat and cook until heated through, stirring from time to time. Serve hot.

Nutrition

Calories per serving
125

Print recipe with images | without images

This 6-Ingredient Apple Cranberry Crisp Has Thanksgiving Written All Over It

Posted By Lizzie Fuhr on Nov 21, 2015 at 2:00PM

For a warming dessert that satisfies, this easy apple and cranberry crisp is a must try. Vegans and nonvegans alike will love the traditional Fall flavors, crisp topping, and genius addition of pumpkin pie spice. Not only is this recipe deliciously dairy-free, it's also low-fat and high in manganese; this antioxidant aids in digestion and fatigue — perfect for that post-Thanksgiving food coma!

Apple Cranberry Crisp


Ingredients

3 medium to large crisp red apples, peeled and sliced
1 cup fresh cranberries
1/2 cup apple juice
1 1/2 teaspoon all-purpose flour
1 1/2 teaspoon pumpkin pie spice
2 cups granola

Directions

  1. Preheat the oven to 350°F. Combine the apples and cranberries and pour into an eight- or nine-inch-square baking dish.
  2. In a small bowl, whisk together the apple juice, flour, and pumpkin pie spice. Pour over the fruit. Sprinkle the granola evenly over the fruit and lightly press down.
  3. Bake until hot and bubbly, 40 to 45 minutes. Serve warm.

Source: Calorie Count

Nutrition

Calories per serving
188

Print recipe with images | without images

Here's How to Bake the Perfect Egg in an Avocado

Posted By Lizzie Fuhr on Jan 30, 2017 at 9:13AM

For a one-two punch of omega-3s in your breakfast, try baking eggs in an avocado. Beyond the heart-healthy fatty acids and high protein count, this low-sugar and fiber-filled breakfast will kick off your day on a healthy high note.

If you're always rushing in the morning, you'll be glad to learn this recipe requires just a few ingredients and nearly no prep time. Ready to get cooking? Keep reading for this tasty Paleo-friendly breakfast.

Baked Eggs in Avocado


Notes

This recipe calls for chopped chives, but feel free to serve with whatever fresh herbs or other toppings you have available. A tablespoon of salsa or a little hot sauce would offer a nice hit of spice.

Ingredients

2 ripe avocados
4 fresh eggs
1/8 teaspoon pepper
1 tablespoon chopped chives

Directions

  1. Preheat the oven to 425 degrees.
  2. Slice the avocados in half, and take out the pit. Scoop out about two tablespoons of flesh from the center of the avocado, just enough so the egg will fit snugly in the center.
  3. Place the avocados in a small baking dish. Do your best to make sure they fit tightly.
  4. Crack an egg into each avocado half. Try your best to crack the yolk in first, then let the egg whites spill in to fill up the rest of the shell.
  5. Place in the oven and bake for 15 to 20 minutes. Cooking time will depend on the size of your eggs and avocados. Just make sure the egg whites have enough time to set.
  6. Remove from oven, then season with pepper, chives, and garnish of your choice. Enjoy!

Source: Calorie Count

Nutrition

Calories per serving
449

Print recipe with images | without images

Rhubarb's Not Just For Pies: Let It Give Zing to Chicken

Posted By Nicole Perry on Nov 25, 2016 at 10:12AM

If you've only tried rhubarb in sweet applications, it's time to consider the tart vegetables (yes, you read right!) as a welcome addition to dinnertime. It's just the ticket for brightening up chicken thighs, especially when paired with crisp cubes of cucumber, cilantro leaves, and lime for an unconventional yet utterly delightful salsa. So, bust out your knife skills, get chopping, and count down the mere minutes to an elegant and unexpected dinner perfect for busy weeknights.

Chicken Thighs With Rhubarb-Cucumber Salsa


Notes

For spicier results, double up on chile peppers.

Ingredients

1 habañero, Scotch bonnet, or Thai chile, with seeds, stemmed
2 garlic cloves
2 scallions, thinly sliced, white and green parts divided
1 tablespoon soy sauce
1/4 cup olive oil
6 large skin-on, bone-in chicken thighs, or 4 whole legs
Kosher salt
1 1/2 cups rhubarb, cubed into 1/4-inch pieces
1 cup English cucumber, seeded, unpeeled, cubed into 1/4-inch pieces
1/2 cup fresh cilantro, coarsely chopped
1 tablespoon honey
1 tablespoon neutral oil, such as canola or grapeseed
1 teaspoon freshly squeezed lime juice
Freshly ground black pepper

Directions

  1. Preheat oven to 500°F. Line a baking sheet with foil.
  2. Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. Scrape down the bowl with a rubber spatula. With the machine running, drizzle in soy sauce, then olive oil; process until an emulsion forms. Transfer sauce to a bowl.
  3. Place chicken thighs, skin side up, on a work surface, and slash each crosswise at 3/4-inch intervals down to the bone. Season generously with salt. Place on prepared baking sheet, and brush with sauce.
  4. Bake until the skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 20 to 25 minutes. Broil on high for an additional 2 to 3 minutes for crisper skin, if desired. Let rest for 5 to 10 minutes.
  5. Meanwhile, toss the rhubarb, cucumber, cilantro, honey, oil, lime juice, and green parts of scallions in a medium bowl to coat. Season to taste with salt and pepper, and let stand for at least 10 minutes to allow flavors to meld.
  6. Serve chicken with rhubarb salsa alongside.

Print recipe with images | without images

This Metabolism-Boosting Smoothie Has Over 30 Grams of Protein

Posted By Jenny Sugar on Nov 29, 2016 at 6:00AM

Eating breakfast is one way to get your metabolism fires burning strong, but what you eat can boost your metabolism even more. With a quick whir of the blender, here's a smoothie recipe loaded with metabolism-boosting ingredients.

In this recipe, you'll find calcium-rich Greek yogurt, almonds, and broccoli, a nutrient that has been shown to help the body break down fat. The almonds, cannellini beans, and yogurt also add a great deal of protein, and what's more, the zinc in the yogurt may increase the production of the hormone leptin, which is shown to improve metabolism and suppress appetite. The high-fiber strawberries keep you feeling full longer and are also packed with vitamin C. Pour in some green tea for caffeine, a natural metabolism booster, and top it all off with cinnamon, a warming spice that can temporarily boost metabolism. In the end, you've got a breakfast under 345 calories that offers over 30 grams of protein and 8.1 grams of fiber.

Metabolism-Boosting Smoothie


Ingredients

6 ounces vanilla nonfat Greek yogurt
8 almonds
1/4 cup broccoli florets, stems cut off
1 cup frozen strawberries
1/4 cup cannellini or garbanzo beans
3/4 cup iced green tea
1 teaspoon flaxmeal
1/4 teaspoon cinnamon

Directions

  1. Pour all ingredients into a blender and mix until smooth.
  2. Pour into a glass and sprinkle a dash of cinnamon on top. Enjoy immediately.

Makes 1 serving. See the nutritional info below.

Source: Calorie Count

Nutrition

Calories per serving
343

Print recipe with images | without images

Creamy Zucchini Boats

Posted By Fitness on Aug 19, 2016 at 3:44PM

Creamy Zucchini Boats


Ingredients

3 zucchinis
1 cup tightly packed basil leaves
1 clove minced garlic (or half teaspoon garlic powder)
1/4 cup grated carrot
1/2 cup (4 oz.) fat-free ricotta cheese
1/8 cup shredded parmesan cheese
Juice from half a lemon
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

  1. Preheat the oven to 450° F.
  2. Wash each zucchini thoroughly. Cut off the ends and then cut each one in half. Then cut each half lengthwise so you have 12 pieces of zucchini total.
  3. With a spoon or paring knife, scoop out the seeds and compost them or use them to make soup broth. Place the zucchini boats on a lightly oiled cookie sheet or Silpat.
  4. To make the filling, chop the basil and place it in a bowl with the garlic, grated carrot, ricotta, parmesan, lemon juice, salt, and pepper. Mix it thoroughly.
  5. Fill each boat with the creamy mixture. Bake for 30 to 40 minutes or until the zucchini is tender.
  6. Serve warm and enjoy.

Nutrition

Calories per serving
51

Print recipe with images | without images

Double Fudge Brownies With a Secret Ingredient

Posted By Jenny Sugar on Dec 22, 2016 at 7:57AM

Holy decadent dessert! No one will be able to guess that there are veggies in these brownies — all they'll taste is soft and moist chocolate bliss.

Instead of grating the zucchini, it's pureed, resulting in a smoother consistency. Even the most keen of taste buds won't be able to detect that there are veggies in all that double chocolatey goodness.

These melt-in-your-mouth moist, rich, and fudgy brownies taste so sinful, you'll be amazed that they're vegan and just over 150 calories. Aside from the fiber, potassium, and vitamin C offered by the zucchini, the dark chocolate is also full of antioxidants.

Vegan Zucchini Double Fudge Brownies


Ingredients

1 tablespoon flaxmeal
3 tablespoons water
1 cup white whole wheat flour
1 cup raw sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 small zucchini
1/2 cup extra-virgin olive oil
1 teaspoon pure vanilla extract
1/4 cup dairy-free chocolate chips (I used Ghirardelli semi-sweet)

Directions

  1. Preheat oven to 350°F. Spray 9"x13" pan with cooking spray.
  2. In a small bowl, mix the flax meal with the water and set aside.
  3. In a large bowl, stir the dry ingredients together (flour, sugar, cocoa powder, baking powder, and salt).
  4. Place the zucchini in a food processor, and puree it as much as you can. Add in the oil and vanilla extract, and puree until smooth. Stir in the flaxmeal mixture.
  5. Pour the wet ingredients into the bowl of dry, and mix until a thick batter forms. Stir in the chocolate chips.
  6. Bake for 15 minutes or until a toothpick inserted comes out clean. Cool for at least 15 minutes before cutting.
  7. Enjoy as is if you prefer a soft, cake-like consistency, but for a classic chewy brownie-like texture, wrap cut brownies in foil and freeze for at least an hour. Enjoy right out of the freezer.

Source: Calorie Count

Nutrition

Calories per serving
155

Print recipe with images | without images

Sweet Potato Oatmeal Chocolate Chip Cookies

Posted By Jenny Sugar on Apr 22, 2013 at 10:18AM

Trying to cut back on refined flour? This cookie recipe will satisfy a dessert craving using a secret sweet ingredient — baked sweet potato. You wouldn't even know that the original recipe calls for twice as much sugar because the sweet potato adds so much natural sweetness. Throw in some dried cranberries and dark chocolate chips for extra flavor and texture and this recipe is soon to become a household favorite.

Keep reading to learn how to make these low-sugar, 135-calorie cookies.

Protein-Rich Breakfast: Spinach Quinoa Scramble

Posted By Lizzie Fuhr on Nov 25, 2016 at 9:52AM

If two scrambled eggs always leave you wanting more, bulk up your breakfast with two healthy ingredients: spinach and quinoa. This satisfying, vitamin-packed dish offers a whopping 19.6 grams of protein per serving. It's delicious enough to savor as a weekend treat, but it also takes less than 10 minutes to cook, making it an option for a hearty before-work breakfast.

Feel free to grate one teaspoon grated Parmesan on the dish as garnish.

Quinoa and Egg Scramble With Spinach


Ingredients

1/2 tablespoon extra-virgin olive oil
1 teaspoon garlic, minced
2 eggs
1 tablespoon water
Pinch of salt
Pinch of pepper
1 cup spinach
1/4 cup cooked quinoa

Directions

  1. Heat half tablespoon oil in a nonstick skillet on medium-low heat. Cook minced garlic in oil for about one minute.
  2. Meanwhile, whisk two eggs with low-fat milk, salt, and pepper. Set aside.
  3. Add spinach to skillet. Cook for about 30 seconds.
  4. Pour egg mixture into the skillet. Let it sit for about 10 seconds, then start beating the eggs quickly toward the center of the pan with a wooden spoon.
  5. When the eggs look nearly cooked, add cooked quinoa to skillet. Mix in well.
  6. Transfer to plate or bowl and garnish with sprinkle of Parmesan.

Makes one serving.


Source: Calorie Count

Nutrition

Calories per serving
365

Print recipe with images | without images