Okay, so everyone keeps asking me for my “Simple Healthy Recipes” and I keep saying I don’t really have any. But then I realized… wait, I actually do cook pretty healthy stuff most of the time. I just don’t think about it that way because it doesn’t taste like cardboard, you know?
Look, I’m gonna be honest with you. I used to be one of those people who thought healthy food meant sad lettuce and plain chicken breast. Spoiler alert: it doesn’t. And thank God for that because I tried eating like that for exactly three days back in 2019 and wanted to cry into my flavorless vegetables.
The thing is, I’ve been accidentally making healthy food for years now without really trying. It started when my doctor told me my cholesterol was getting a little high (thanks, genetics), and I panicked and threw out everything delicious in my kitchen. Bad idea. Really bad idea.
But then my neighbor Sarah—you know, the one with the amazing garden—started bringing me stuff from her yard, and I had to figure out what to do with all these fresh vegetables. That’s when I discovered that healthy food can actually taste good if you don’t treat it like punishment food.
So here are 15 recipes that I actually make on repeat. Not because I’m trying to be healthy, but because they taste good and happen to be good for you. Win-win.
Table of Contents :
1. The “I Can’t Believe This Is Actually Good For Me” Smoothie Bowl
I discovered this by accident when I bought too many frozen berries at Costco and needed to use them up before they got freezer burn.
What you need:
- 1 cup frozen mixed berries (I use whatever’s on sale)
- Half a banana (the other half usually gets eaten while I’m cooking)
- 1/2 cup Greek yogurt (plain, not the candy-flavored stuff)
- Splash of almond milk
- Whatever toppings you have: granola, nuts, seeds, more fruit
Blend everything except toppings until it’s thick like soft-serve ice cream. If it’s too liquid, add more frozen fruit. If it’s too thick, add more milk. I literally eyeball everything and it works out fine.
Pour into a bowl and go crazy with toppings. My 8-year-old refuses to eat anything green, but somehow loves this thing. Kids are weird.
2. Garlic Lemon Chicken That Doesn’t Suck
This happened because I got tired of dry, flavorless chicken breast. Life’s too short for bad chicken.
Ingredients:
- 4 chicken thighs (skin-on, because we’re not animals)
- 3 lemons (juice and zest)
- 6 cloves garlic, minced (or more, I’m not your boss)
- Olive oil
- Salt, pepper, oregano
- Whatever vegetables you have lying around
Heat your oven to 400°F. Toss everything in a big pan. The key is—oh wait, I forgot to mention—you need to let the chicken marinate for at least 30 minutes. I usually forget and do 15 minutes and it’s still fine.
Roast for about 35-40 minutes until the chicken is golden and the vegetables are caramelized. I always set a timer for 35 minutes and then inevitably forget until I smell it cooking.
The lemon gets all jammy and caramelized and it’s honestly better than anything I’ve had at a restaurant. And I’m not just saying that.
3. The Salad That Changed My Mind About Salads
Used to think salads were rabbit food until I had this version at my friend’s house. Now I crave it.
The goods:
- Mixed greens (whatever looks good at the store)
- 1/2 avocado, diced
- Cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- Feta cheese (don’t skimp)
- Walnuts or pecans
- Dried cranberries
Dressing that’s actually good:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper
Whisk the dressing together. Toss everything else in a big bowl. Pour dressing over and mix.
Here’s the thing nobody tells you: let it sit for 10 minutes before eating. The flavors get all friendly with each other and it’s so much better.
4. Zucchini Noodles That Don’t Taste Like Sadness
I was skeptical too. But my spiralizer was collecting dust and I felt guilty about the $30 I spent on it.
You need:
- 2-3 medium zucchini
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Cherry tomatoes
- Fresh basil
- Parmesan cheese
- Pine nuts (if you’re fancy)
Spiralize the zucchini or use a vegetable peeler to make ribbons. Heat olive oil in a large pan, add garlic, cook for 30 seconds until fragrant.
Add zucchini noodles and toss for literally 2 minutes. Any longer and they get mushy and weird. Add tomatoes, basil, cheese, and pine nuts.
The secret is not overcooking the zucchini. I learned this the hard way after making zucchini mush three times in a row.
5. Sweet Potato Black Bean Bowls
This started as a way to use up leftover roasted sweet potatoes, but now I make sweet potatoes specifically for this.
Bowl components:
- 2 large sweet potatoes, cubed and roasted
- 1 can black beans, drained and rinsed
- Brown rice or quinoa
- Corn (frozen is fine)
- Red bell pepper, diced
- Red onion, diced
- Cilantro
- Lime wedges
Simple dressing:
- Lime juice
- Olive oil
- Cumin
- Chili powder
- Salt
Roast sweet potatoes at 425°F until caramelized, about 25 minutes. Assemble bowls with rice, sweet potatoes, beans, and all the colorful stuff. Drizzle with dressing.
This is one of those meals that looks really pretty in photos, which is a bonus if you’re into that sort of thing.
6. Salmon That Even Fish-Haters Will Eat
My husband claimed he hated salmon until I made this. Now he requests it.
Simple setup:
- 4 salmon fillets
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon sriracha (or less if you’re wimpy)
- 2 cloves garlic, minced
- Green onions for topping
Mix everything except salmon and green onions in a small bowl. Marinate salmon for 15-30 minutes.
Heat a cast iron skillet (or regular pan) over medium-high heat. Cook salmon skin-side up first, about 4 minutes, then flip and cook 3-4 more minutes.
The glaze gets all sticky and caramelized and it’s honestly addictive. Sprinkle with green onions and try not to eat it directly from the pan like I do.
7. Veggie-Packed Turkey Meatballs
These happened because I bought ground turkey thinking it was ground beef. Sometimes mistakes work out.
Meatball mix:
- 1 lb ground turkey
- 1 zucchini, grated and squeezed dry
- 1 carrot, grated
- 1/2 onion, finely diced
- 2 cloves garlic, minced
- 1 egg
- 1/2 cup breadcrumbs
- Italian seasoning, salt, pepper
Mix everything together with your hands. Yes, it’s gross. Yes, you have to do it anyway. Form into balls and bake at 400°F for 20 minutes.
The vegetables keep them super moist and you can barely taste them. I’ve served these to vegetable-hating relatives and they had no idea.
8. Cauliflower Rice That Doesn’t Disappoint
I was resistant to this trend until I realized it’s actually just a vehicle for all the good stuff you put on top.
Basic method:
- 1 head cauliflower, pulsed in food processor until rice-sized
- 2 tablespoons olive oil
- Onion, garlic (the usual suspects)
- Whatever seasonings you’re feeling
Sauté onion and garlic in oil until soft. Add cauliflower rice and cook for 5-7 minutes until tender but not mushy.
I like to add curry powder and peas for a fake fried rice situation. Or Italian herbs and tomatoes for a Mediterranean thing. It’s surprisingly versatile.
9. Green Smoothie That Doesn’t Taste Like Grass
Took me about 12 tries to get this right. The key is enough fruit to mask the vegetable taste without making it a sugar bomb.
The magic ratio:
- 1 cup spinach (you won’t taste it, I promise)
- 1 banana
- 1/2 apple
- 1/2 cup pineapple
- 1 cup coconut water
- Squeeze of lemon
- Ice
Blend everything until smooth. The pineapple and apple do all the heavy lifting flavor-wise. The spinach just quietly adds nutrition without being annoying about it.
10. Sheet Pan Chicken Fajitas
This is what I make when I want something that tastes like I tried but actually requires zero skill.
Dump on a sheet pan:
- Sliced chicken breast
- Bell peppers (all the colors)
- Sliced onions
- Olive oil
- Cumin, chili powder, paprika, garlic powder
- Salt and pepper
Toss everything together and roast at 425°F for 20-25 minutes. Serve with tortillas, avocado, salsa, whatever makes you happy.
The vegetables get all caramelized and sweet, and it’s basically impossible to mess up.
11. Quinoa Stuffed Bell Peppers
I make these when I want to feel like a proper adult who has their life together.
Filling:
- 1 cup cooked quinoa
- 1 can diced tomatoes, drained
- Black beans
- Corn
- Onion, diced and sautéed
- Cheese
- Mexican seasoning
Cut tops off bell peppers and remove seeds. Mix all filling ingredients, stuff peppers, and bake at 375°F for 30-35 minutes.
They look fancy but are actually super easy. Plus you get to eat the bowl, which is always satisfying.
12. Asian-Inspired Lettuce Wraps
These started as a way to use up leftover ground turkey, but now I make the turkey specifically for this.
Turkey mixture:
- 1 lb ground turkey
- Onion, diced
- Water chestnuts, diced
- Garlic and ginger, minced
- Soy sauce, rice vinegar, sesame oil
- Sriracha to taste
- Green onions
Cook turkey until browned, add vegetables and seasonings. Serve in butter lettuce cups with more sriracha because everything’s better with sriracha.
These are weirdly addictive and feel like a treat even though they’re basically just meat and vegetables.
13. Roasted Vegetable Pasta
This is what happens when you buy too many vegetables and need to use them up before they go bad.
Whatever vegetables you have:
- Zucchini, bell peppers, cherry tomatoes, eggplant, whatever
- Olive oil
- Garlic
- Italian herbs
- Whole grain pasta
- Parmesan cheese
Roast vegetables at 425°F until caramelized. Toss with cooked pasta, olive oil, garlic, and cheese. Sometimes I add a splash of pasta water to make it saucy.
The roasting makes everything sweet and caramelized and completely transforms boring vegetables into something crave-worthy.
14. Greek Yogurt Chicken Salad
This happened when I ran out of mayo and got creative.
Mix together:
- Cooked chicken, diced
- Greek yogurt (instead of mayo)
- Diced celery
- Grapes, halved
- Walnuts
- Fresh dill
- Lemon juice
- Salt and pepper
Serve on lettuce, in a wrap, or eat it straight from the bowl while standing in the kitchen like I do.
It’s lighter than regular chicken salad but still feels indulgent because of the grapes and walnuts.
15. Veggie-Packed Frittata
This is my weekend breakfast when I want to feel fancy but don’t want to stand at the stove flipping pancakes for an hour.
Base:
- 8 eggs, beaten
- Whatever vegetables you have
- Cheese
- Herbs
- Salt and pepper
Sauté vegetables in an oven-safe skillet. Pour in beaten eggs and cook on the stove for 2-3 minutes until edges start to set. Transfer to 375°F oven for 10-12 minutes until center is set.
You can literally put anything in this. Leftover roasted vegetables, spinach, tomatoes, whatever needs to be used up.
Here’s the thing about these recipes…
They’re not perfect. Sometimes the timing’s a little off, or you’ll burn something, or forget an ingredient. That’s totally normal and fine. The best part about cooking healthy food is that it’s pretty forgiving.
And look, I’m not going to pretend that eating these recipes transformed my life or made me lose 50 pounds or whatever. But they make me feel good, they taste good, and my family actually eats them without complaining. In my book, that’s a win.
The secret to actually sticking with healthy cooking is making food that you genuinely want to eat. Not food that you think you should eat, but food that makes you excited for dinner.
Start with one or two recipes that sound good to you. Don’t try to overhaul your entire diet overnight because that’s a recipe for giving up and ordering pizza (been there, done that, bought the t-shirt).
Most of these can be prepped ahead or made in bigger batches for leftovers. The frittata is amazing cold the next day, the meatballs freeze beautifully, and those sheet pan fajitas are somehow even better as leftovers.
Anyway, try some of these out and let me know how they turn out! Seriously, I love hearing about people’s cooking adventures, especially the disasters. Makes me feel less alone in my kitchen chaos.
Happy cooking! (And may your smoke alarms stay quiet) 😊