top of page

healthy recipes idea

Here are a few recipes that will help you change up what you eat and keep you on the healthy path!

Quinoa and Black Bean Salad


  • 1 cup quinoa

  • 2 cups water

  • 1 can black beans, drained and rinsed

  • 1 red bell pepper, diced

  • 1/2 red onion, diced

  • 2 cloves garlic, minced

  • 2 tablespoons olive oil

  • 2 tablespoons lime juice

  • 1 teaspoon cumin

  • Salt and pepper, to taste


  1. In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low and simmer, covered, for 15-20 minutes, or until the quinoa is tender and the water has been absorbed.

  2. In a large bowl, combine the cooked quinoa, black beans, red bell pepper, red onion, and garlic.

  3. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine.

  4. Serve the salad at room temperature or chilled.

Grilled Eggplant and Zucchini Rolls


  • 1 eggplant, sliced into 1/4-inch rounds

  • 1 zucchini, sliced into 1/4-inch rounds

  • 2 cloves garlic, minced

  • 2 tablespoons olive oil

  • Salt and pepper, to taste

  • 1/4 cup basil leaves

  • 1/4 cup ricotta cheese


  1. Preheat a grill to medium-high heat.

  2. In a small bowl, mix together the garlic, olive oil, salt, and pepper. Brush the eggplant and zucchini slices with the mixture.

  3. Grill the eggplant and zucchini for 3-4 minutes per side, or until they are tender and grill marks have formed.

  4. Remove the eggplant and zucchini from the grill and let them cool slightly.

  5. Spread a small amount of ricotta cheese on each eggplant and zucchini slice, then top with a basil leaf.

  6. Roll up the eggplant and zucchini slices, starting with the end that has the basil leaf.

  7. Serve the rolls warm or at room temperature.

Vegetable and Tofu Stir-Fry


  • 1 block firm tofu, drained and pressed

  • 1 red bell pepper, sliced

  • 1 yellow onion, sliced

  • 2 cloves garlic, minced

  • 1 teaspoon ginger, grated

  • 1 cup broccoli florets

  • 2 tablespoons soy sauce

  • 1 tablespoon cornstarch

  • 2 tablespoons vegetable oil

  • Salt and pepper, to taste


  1. Cut the tofu into small cubes and season with salt and pepper.

  2. In a small bowl, mix together the soy sauce and cornstarch.

  3. Heat the vegetable oil in a large skillet or wok over high heat. Add the tofu and stir-fry for 2-3 minutes, or until it is golden brown.

  4. Remove the tofu from the skillet and set aside.

  5. Add the red bell pepper, onion, garlic, and ginger to the skillet and stir-fry for 2-3 minutes, or until they are just starting to soften.

  6. Add the broccoli and stir-fry for an additional 2-3 minutes, or until it is tender.

  7. Return the tofu to the skillet and pour the soy sauce mixture over the vegetables and tofu.

  8. Stir-fry for an additional 1-2 minutes, or until the sauce has thickened and the vegetables are coated.

  9. Serve the stir

I'd love to know what's one of YOUR favourite recipe? I eat tend to eat the same thing over and over again so new ideas are always welcome.

Bon appetit!


13 views0 comments

Recent Posts

See All
bottom of page