Healthy Food Gift Recipes for Any Occasion (2024)

2 tbsp extra-virgin olive oil

1 yellow onion, diced

1 lb raw boneless, skinless chicken breast, cut into pieces

2 tsp chili powder

½ tsp ground cumin

¼ tsp garlic powder

½ tsp kosher salt

¼ tsp freshly-ground black pepper

8 6-inch flour tortillas

1 15-oz can low-sodium black beans, drained and rinsed

½ cup shredded cheddar cheese

Fresh cilantro, for garnish (optional)

1

Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking dish and set aside.

2

Place a large skillet over medium heat. Add olive oil and onions and cook until onions are translucent and soft, about 10 minutes. Push onions to one side and add chicken. Cook until chicken is cooked through and juices run clear, 5 to 7 minutes. Add chili powder, cumin, garlic powder, salt, and pepper and stir to coat chicken. Remove from heat.

3

Lay each tortilla on a clean, flat surface and top with 3 tbsp black beans, ⅓ cup chicken mixture, and 1 tbsp of cheese. Gently roll up tortilla and place in the prepared baking dish, seam side down. Repeat with remaining tortillas. Top with remaining cheese and bake until cheese is melted and the tortillas begin to brown, about 15 to 20 minutes.

Nutrition Facts

1¼ lbs raw boneless, skinless chicken breast

1 tsp chili powder

2 tsp smoked paprika

½ tsp garlic powder

½ tsp onion powder

⅓ cup barbecue sauce

8 whole-wheat slider buns

1½ cups coleslaw

1

Place chicken breasts, spices, and 1 cup water in a slow cooker. Cook on low until chicken is cooked through and pulls apart easily, 4 to 5 hours (or cook on high for 2 ½ hours).

2

Transfer chicken to a plate or cutting board and let cool slightly, then shred using twoforks. Stir in barbecue sauce and serve on slider buns topped with coleslaw.

Nutrition Facts

1 cup whole-wheat flour

1 cup all-purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp kosher salt

¾ tsp ground cinnamon

3 large overripe bananas

2 large eggs

½ cup nonfat plain Greek yogurt

½ cup maple syrup

2 tsp pure vanilla extract

⅓ cup canola or vegetable oil

2 tbsp chia seeds

1

Preheat oven to 325 degrees F. Lightly grease a standard loaf pan (8.5x4.5x2.5 inches) and set aside.

2

In a mixing bowl, combine whole-wheat flour, all-purpose flour, baking soda, baking powder, salt, and cinnamon. Mix together until evenly combined.

3

In a separate large mixing bowl, mash bananas using a potato masher or the back of a fork. Mix in eggs, yogurt, maple syrup, vanilla, oil, and chia seeds. Stir thoroughly.

4

Add dry ingredients to wet ones and stir gently until just moistened (some lumps will remain).

5

Pour into prepared loaf pan and bake in until a toothpick inserted into the center comes out clean, about 55 to 65 minutes.

Nutrition Facts

Amount per serving

3 tbsp extra-virgin olive oil

1 yellow onion, diced

3 rib celery, diced

2 carrots, diced (skin intact)

2 cloves garlic, minced

1 15-oz can no-salt-added kidney beans, drained and rinsed

1 28-oz can no-salt-added diced tomatoes

8 cups low-sodium vegetable broth

1 medium zucchini, diced

½ lb ditalini, orzo, or other small pasta, preferably whole-grain

1 tsp dried oregano

1 tsp dried thyme

Fresh parsley, for garnish (optional)

1

Place a large stock pot over medium-high heat. Add olive oil, onion, celery, carrots, and garlic. Cook, stirring frequently, until vegetables are tender, about 5 to 7 minutes.

2

Stir in kidney beans, tomatoes, and broth and bring to a boil. Lower heat and allow mixture to simmer, about 5 to 10 minutes.

3

Stir in zucchini, pasta, oregano, and thyme and simmer until the pasta is tender, about 8 to 10 minutes. Serve garnished with parsley, if desired.

Nutrition Facts

If freezing your soup, do so before you add the pasta. Then, when defrosting, add cooked pasta just before serving.

1 lb penne pasta, preferably whole-wheat, cooked

3 tbsp extra-virgin olive oil

3 tbsp white wine vinegar

1 tsp Dijon mustard

½ tsp kosher salt

¼ tsp freshly ground black pepper

1 cup canned black olives, drained

2 Roma tomatoes, diced

1 cup frozen peas, defrosted

1 cup frozen corn, defrosted

1 small red onion, thinly sliced

⅓ cup crumbled feta cheese

1

In a small bowl, whisk together olive oil, vinegar, mustard, salt, and pepper. Set aside.

2

Place cooked pasta in a large serving bowl. Add olives, tomatoes, peas, corn, onion, and feta cheese. Drizzle with dressing and gently toss to evenly coat allthe ingredients. Serve immediately or refrigerate until serving.

Nutrition Facts

3 ½ cups almond flour, plus more for dusting

1 ½ tsp baking powder

½ tsp kosher salt

2 large eggs

⅓ cup honey

¼ cup light-tasting olive oil

1 tsp almond extract

1 tsp orange zest

½ cup unsweetened dried cranberries

½ cup shelled pistachios

1

Preheat oven to 325 degrees F. Line a baking sheet with a silicone mat or parchment paper. Set aside.

2

In a large mixing bowl, combine almond flour, baking powder, and salt. In a separate bowl, whisk together eggs, honey, olive oil, almond extract, and orange zest.

3

Gently pour the wet ingredients into the dry ingredients and stir until just moistened. Fold in cranberries and pistachios until evenly distributed.

4

On a clean, flat, lightly floured surface, form dough into a loaf about 5 inches wide and ½-inch high. Transfer to the prepared baking sheet and bake until golden brown around the edges, about 20 minutes. Remove from oven and cool for 15 minutes. Lower oven temperature to 250 degrees F.

5

On a clean cutting board, slice loaf into even ½-inch-thick slices. Transfer slices back to the baking sheet and bake until the edges are golden brown and the cookies feel cooked through and dry, about 20 minutes more.

Nutrition Facts

3 tbsp extra-virgin olive oil, divided

1 sweet onion, diced

2 cloves garlic, minced

3 tbsp tomato paste

1½ cups dry green lentils

4 cups reduced-sodium vegetable broth

¾ tsp kosher salt, divided

¼ tsp freshly ground black pepper

½ tsp dried thyme

2 pounds Yukon Gold potatoes, peeled and cut into cubes

Fresh parsley, for garnish (optional)

1

Preheat oven to 400 degrees F. Lightly grease a 9x13-inch baking dish and set aside.

2

Place potatoes in a large pot and fill with enough cold water to cover by at least 1 inch. Set over high heat and boil until potatoes are easily pierced by a fork, about 15 to 20 minutes. Drain, reserving ½ cup of cooking water.

3

Add 2 tbsp olive oil and ¼ teaspoon salt to pot with potatoes and mash. If necessary, use reserved cooking liquid to get the potatoes to the desired consistency.

4

Place a stockpot over medium heat. Add 1 tbspolive oil, onion, and garlic. Cook, stirring frequently, until onions have softened, about 5 to 7 minutes.

5

Stir in tomato paste. Add lentils, broth, ½ tsp salt, black pepper, and thyme. Bring to a boil, reduce heat, cover, and simmer until lentils have softened, about 15 to 20 minutes.

6

Place lentil mixture into the prepared baking dish. Top with the potatoes and bake until lightly browned, about 20 to 25 minutes.

Nutrition Facts