Do you know Healthy Food Inspo? Healthy Food Inspo is an Instagram filled with healthy food daily. We can also call it Healthy Food Diary for its users.
Usually, they take pictures of their recipe or find recipes on the internet and try them at home.
Finding healthy food can be tricky. It’s not only about the type of food, but also the ingredients. Knowing how to make sure there are plenty of nutrients in your diet can be hard enough without worrying about all the harmful additives found in processed foods.
Luckily, there are some ways you can find healthier options that are still flavorful and appealing.
Top 10 Healthy Food Inspiration Recipes:
1. Brownies with Avocado
The picture above is an example of healthy food inspiration. It’s a perfect treat to satisfy your sweet tooth without ruining your diet. Brownies are already chocolatey, but you might think adding avocado sounds disgusting. But the first thing you’ll notice about these brownies is how rich and moist they are (without having any butter).
Ingredients:
- 2 ripe avocados (2/3 cup mashed)
- 1 cup of maple syrup ½ teaspoon vanilla extract ¼ teaspoon salt
- 3 eggs
- 2 cups of cocoa powder
- 1 ½ teaspoons baking soda
Preparation:
1. Preheat your oven to 350 degrees Fahrenheit and grease an 8-inch square baking pan with coconut oil or cooking spray.
2. In a large mixing bowl, mash avocado until smooth. Add in eggs, maple syrup, vanilla extract and salt, stirring to combine. 3. Sift cocoa powder and baking soda into the wet ingredients, then whisk until no clumps remain. 4. Pour batter into the greased pan and bake for about 30 minutes or until an inserted toothpick comes out clean.
2. Quinoa salad with avocado
Another popular recipe, the quinoa salad with avocado, is good for you and doesn’t require a lot of ingredients. It’s filling and will keep you full throughout the day without making you feel bloated. This recipe is also one of those that allows you to play around and find your spin. You can add bacon or tofu if you want extra protein or any vegetables that are in season.
Ingredients:
- 1 cup of uncooked quinoa
- rinsed 1 avocado, chopped
- 2 tablespoons olive oil Salt & pepper to taste ½ red onion or 1 shallot,
- finely chopped 3 large handfuls of baby spinach Handful of cherry tomatoes,
- halved Handful of pitted olives Lemon juice Dried herbs
Preparation:
- 1. Cook the quinoa, following the instructions on the packet.
- 2. Meanwhile, place all of the other ingredients in a large salad bowl and toss them together so that everything is combined.
- 3. Once the quinoa is cooked, add it to your salad and serve!
3. Green Smoothie- Strawberry kale green smoothie
Strawberry kale green smoothie is a perfect smoothie that makes you feel fresh and bright. Some ingredients make this smoothie healthier, such as banana or mango, but of course, you can remove them if you have an allergy to them.
Ingredients:
- 1 cup of baby kale leaves, packed
- 1 banana ½ cup frozen strawberries or pineapple chunks if you prefer
- 1/3 cup almond milk (or any other plant-based milk) Pinch of cinnamon and sea salt 2 tablespoons chia seeds Toppings: sliced strawberry and banana
Preparation:
1. Add all ingredients except chia seeds into a high-speed blender and blend until smooth.
2. Transfer the mixture to a jar or glass, stir in chia seeds and top with sliced strawberries and bananas.
4. One-pot pasta with kale and tomatoes
This is another easy dish to make, making it great for when you’re in a rush but still trying to find healthy cooking inspiration. It’s also very versatile; feel free to use any vegetables you have on hand to bulk it up.
Ingredients:
- 1 bunch of kale,
- finely chopped 1 teaspoon olive oil 1 onion,
- finely chopped 3 cloves garlic,
- minced 400g crushed tomatoes (passata) 200g dry pasta Salt and pepper to taste Toppings:
- grated vegan cheese and fresh basil leaves
Preparation:
1. Cook the onions and garlic in a pan with olive oil over medium heat until softened.
2. Add in your kale and pour in the passata, then stir to combine. Reduce the heat to low-medium, season with salt and pepper to taste, cover with a lid and simmer for about 10 minutes or until pasta is cooked al dente (this also depends on what kind of pasta you use, so keep an eye on it).
4. Serve with vegan cheese and fresh basil leaves.
5. Blueberry and Oatmeal Muffins
Blueberries, oatmeal and honey: sounds like a healthy breakfast or snack, right? They’re delicious and take advantage of the nutrients found in blueberries and the fibre found in oatmeal. Honey is optional, so you can use it if you have it or leave it out.
Ingredient: 1 cup of wheat bran ½ cup rolled oats 2 tablespoons all-purpose flour 1 teaspoon baking powder ½ teaspoon cinnamon pinch of salt ¼ cup applesauce or vegetable oil 1 egg replacer (or one egg) ½ cup almond, rice or soy milk honey
Preparation:
1. preheat the oven to 350 F and grease a muffin pan.
2. Whisk together the wheat bran, rolled oats, flour, baking powder and cinnamon. In a separate bowl, combine applesauce or oil with egg replacer and milk and mix well.
3. Mix applesauce/oil mixture into dry ingredients and stir to combine. Fold in blueberries.
4. Fill muffin pan about 3/4 of the way and bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
6. Vegetarian Lentil Sloppy Joes Recipe
If you want to make this gluten-free as well as vegan, omit the cheese!
Ingredients:
3 tbsp. Olive oil, divided 1 cup finely chopped yellow onion 2 garlic cloves, minced 1/2 cup finely chopped celery 3/4 cup finely chopped carrots 1 tsp, dried oregano 1 tsp. Ground cumin 1 19-ounce can lentils, drained and rinsed 1 28-ounce can crush tomatoes 2 tbsp. Tomato paste 1/4 cup brown sugar, packed 3 tbsp. apple cider vinegar Kosher salt and freshly ground black pepper 8 vegan hamburger buns Cheese Sauce (optional)
Preparation:
1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the onion, garlic, celery, and carrots to the pan and cook until softened, about 5 minutes. Add oregano and cumin and stir to coat.
2. Stir in lentils into the skillet with the vegetables, then add crushed tomatoes, tomato paste, brown sugar, vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low and simmer, occasionally stirring, until thickened, about 30 minutes.
3. Meanwhile, make your cheese sauce (if using) by melting together the Daiya cheddar shreds and margarine over medium-low heat in a saucepan. Stir constantly for about 3 minutes or until smooth and creamy.
4. Add your desired amount of cheese sauce to the bottom of each hamburger bun. Top with lentil mixture and cover with the top half of the bun. Serve immediately!
7. Roasted Butternut Squash Soup with Apple
Butternut squash on its own is tasty, but pairing it with apple gives the dish a sweet taste that’s hard not to love. It’s also really easy to make this soup since all ingredients are cut up into small, manageable chunks. It only takes about 30 minutes to roast the squash. Then you blend everything for a creamy soup that’s perfect on cold days.
Ingredients:
1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 pounds) 2 tablespoons olive oil 1 small onion, finely chopped 3 cups vegetable broth 1 large Granny Smith apple, peeled cored and finely diced Kosher salt and freshly ground black pepper Freshly grated nutmeg
Preparation:
1. preheat oven to 450°.
2. On a rimmed baking sheet, toss squash with oil and season with salt and pepper. Arrange in an even layer and roast until golden brown, 25–30 minutes.
3. Meanwhile, in a large saucepan, heat 1 tablespoon oil over medium-high. Add onion and cook until lightly browned, about 5 minutes.
4. Add roasted squash and broth to the pan of onions; bring to a boil over high heat. Reduce heat to medium-low and simmer until squash is tender, occasionally stirring for about 10 minutes.
5. Working in batches, blend soup in a blender until smooth. Return to the pot and heat over medium-low until heated through, thinning with broth as needed—season to taste with salt, pepper, and a sprinkle of grated nutmeg.
8. Spinach Omelet with Avocado
Another great breakfast idea is an omelette made with spinach and avocado. These are filling, but they’re still light enough that they won’t weigh you down. The healthy ingredients help boost the nutritional value without making you feel like eating a salad for breakfast.
Ingredients:
1 tablespoon olive oil 4 large eggs 1/2 cup coarsely chopped fresh baby spinach Kosher salt and freshly ground black pepper 2 tablespoons minced red onion 1/2 avocado, peeled, pitted and thinly sliced fresh chives (optional)
Preparation:
1. Preheat broiler to high with the rack 6 inches from the heat.
2. In a medium bowl, whisk together eggs, spinach, 1/4 teaspoon salt and 1/8 teaspoon pepper; set aside. Heat oil in an 8-inch ovenproof nonstick skillet over low heat until shimmering. Add onion and cook until softened, about 3 minutes. Add egg mixture to the pan and shake to distribute evenly—Cook without stirring until the eggs begin to set, about 2 minutes.
3. Using a rubber spatula, pull cooked egg toward the centre while tilting the pan to allow uncooked egg mixture to flow underneath. Continue cooking until the top is just slightly runny, 1–2 minutes longer.
4. Slide the omelette onto a baking sheet. Top with avocado and broil until eggs are just set for about 2 minutes.
5. Transfer the omelette to a cutting board and let rest for 2 minutes. Season with salt and pepper before serving, garnished with chives if using.
9. Quinoa with Peas and Parmesan Cheese
Quinoa is one of those versatile foods that can be eaten in so many different ways. In this case, it’s cooked with peas and parmesan cheese and then topped with a lemon vinaigrette. You can eat this as a side or as a main, depending on how hungry you are. The recipe also includes other suggestions for things to add in, just if you want more than quinoa and peas.
Ingredients:
1/2 cup quinoa, rinsed 2 cups water 1 teaspoon kosher salt, divided 1 tablespoon olive oil 1 small onion, diced 3 cloves garlic, minced 2 cups frozen peas 1/4 cup grated parmesan cheese Juice from one lemon 1 tablespoon red wine vinegar Freshly ground black pepper
Preparation:
1. Cook rinsed quinoa in 2 cups water and 1 teaspoon salt on high heat until it begins to boil, then reduce heat to medium-low, cover and cook for 15 minutes until all of the water is absorbed. Remove from heat and let stand covered for 5 minutes more before uncovering and fluffing with a fork.
2. Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic, saute until fragrant, about 2 minutes.
3. Stir peas into the onions with 1/4 teaspoon salt, cover pot tightly and let peas steam for 5 minutes to defrost them; stir after 3 minutes.
4. Uncover, add cooked quinoa and stir until everything is heated through. Add grated parmesan cheese and toss gently with a fork to combine.
5. In a small bowl or measuring cup, whisk together lemon juice, vinegar, 1/4 teaspoon salt and pepper to taste; pour over pea-quinoa mixture and gently toss to combine. Taste and adjust seasoning as needed with more salt, pepper or lemon juice before serving.
10. Spinach-Tomato Omelet
This omelette is like six different breakfasts in one. It’s loaded with spinach, sun-dried tomatoes, shallots, red peppers and feta cheese; then it’s drenched in basil pesto. You can eat this omelette for breakfast or dinner, but either way, it will leave you full and satisfied.
Ingredients:
6 large eggs 2 tablespoons whole milk 1/2 teaspoon kosher salt 1 tablespoon olive oil, divided 4 ounces baby spinach 3 sun-dried tomatoes, thinly sliced 1 shallot, thinly sliced 1 red bell pepper, seeded and thinly sliced 2 ounces feta cheese Freshly ground black pepper Basil Pesto
Preparation:
1. preheat oven to 400 degrees F.
2. In a medium bowl, whisk eggs with milk, salt and a pinch of pepper until combined; set aside.
3. Heat a large ovenproof nonstick skillet over medium-high heat and add half of the olive oil. Add spinach, sun-dried tomatoes, shallot and bell pepper to the pan; cook until softened about 3 minutes before transferring to a plate.
4. Wipe out the same pan you used to cook the vegetables and add the remaining oil. Pour in egg mixture, tilting the pan to coat evenly with eggs.
5. Once eggs are almost set on top, about 3 minutes, sprinkle with feta cheese and place skillet in preheated oven for 5-6 minutes until cooked through. Return skillet to stovetop over medium heat; fold omelette in half and slide onto a serving plate.
What is Healthy Food Inspo?
Healthy Food Inspiration is a blog that provides healthy breakfast recipes, healthy lunch recipes, healthy dinner recipes, healthy smoothie recipes, many more & many other healthy food recipes to make your life healthier.
Healthy Food Inspiration is a website that provides you with one or more healthy food recipes. We hope it will help you in your healthy life and make you happier & healthier.
After all, we know what we like, and we like what we know!
Don’t worry about your weight; worry about living longer with less chronic disease. Start living a healthy life today!
What is your favourite healthy food that you like to eat?
Are you looking for some healthy food inspiration, healthy breakfast recipes, healthy lunch recipes & many more other delicious healthy food dishes? There are different types of foods. If you are searching for the right recipe, you need to make it at home or in an office, etc.
You can check it online, or this blog will give you all information about healthy food. We provide you with all kinds of recipes. Here are several easy healthy dinner ideas for you!
Conclusion
If you’re looking for some healthy food, we have a whole page on our site dedicated to gluten-free recipes, vegan or paleo. We also talk about meal prepping and how to make the most of your groceries each week. You can check it out here! And if you ever have any questions about what foods are good for you, please let us know in the comments below!
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