healthy and balanced recipes
This is a kind of fall risotto made in a single baking dish. I added chicken, broccoli, pumpkin, and shallots to the rice, poured in some broth, and let the oven do most of the work. You can swap out the vegetables depending on what you have at home, and top it all off with cheese at the end. Serve with a fresh beet salad, and you’ll have four lunch servings that you can just reheat the next day.
A delicate, creamy, and beautifully autumnal dish that you can make in a single pot. The orzo simmers slowly in the broth, absorbing its flavor, and—together with pumpkin purée, Parmesan, and butter—creates a perfectly creamy texture. You can add chicken, but a meatless version with goat cheese or ricotta works wonderfully, too.
A hearty fall lunch that’s also perfect for packing in a lunchbox for the next day. This creamy dhal made with red lentils, pumpkin purée, and soy cream is complemented by spiced roasted vegetables, crispy chickpeas, rice, and halloumi browned to a golden crisp. Set aside some of the vegetables for garnish and add fresh herbs or a teaspoon of pesto to taste. The result is a colorful, hearty, and perfectly balanced meal that’s perfect for all of fall and winter with any vegetables.
Pumpkin soup doesn’t have to be just thick and autumnal. With roasted tomatoes, red bell peppers, and fresh basil, you can create a lighter, fresher version that tastes great even on warmer days. You can also easily use the roasted vegetables to make a creamy pasta sauce. Just set aside some of the thick vegetable base before adding the broth and save it for the next day.
The advantage of this method is that you can use the pumpkin in several different ways without having to prepare a new base for each recipe. The roasted cubes can be used in spreads and salads, and the rest of the pumpkin is roasted along with the chicken and vegetables. So, with just one preparation, you can make breakfast or a snack, a quick salad, and a full-fledged hot meal.
Stuffed zucchini is a simple yet satisfying meal that’s perfect for lunch, dinner, or packing in a lunchbox for the next day. The filling combines ground turkey or chicken, mushrooms, tomatoes, and salty feta cheese. Plus, the scooped-out flesh is used directly in the mixture, so no part of the zucchini goes to waste. You can serve them with rice, bulgur, couscous, or simply with toasted pita bread and a fresh salad.
Juicy chicken cutlets in an extra-crispy coating of panko breadcrumbs and sesame seeds are perfectly complemented by a fresh salad with a creamy tahini dressing, lime, and maple syrup. The result is a light, colorful, and flavorful dish that’s easy to prepare in a skillet, in the oven, or in an air fryer. You can also serve the cutlets as an impressive appetizer on a bed of baby gem lettuce leaves, or wrap them with salad in rice paper and pack them in a lunchbox to take with you.
Juicy grilled salmon, potatoes baked until golden brown with zucchini and bell peppers, and a fresh yogurt-garlic dressing make the perfect combination for a light summer dinner. Serve everything on a bed of fresh arugula, which adds freshness and a pleasantly spicy flavor to the dish. Simple, colorful, and perfect as a quick weeknight dinner or a weekend treat!
Juicy grilled salmon, potatoes baked until golden brown with zucchini and bell peppers, and a fresh yogurt-garlic dressing make the perfect combination for a light summer dinner. Serve everything on a bed of fresh arugula, which adds freshness and a pleasantly spicy flavor to the dish. Simple, colorful, and perfect as a quick weeknight dinner or a weekend treat!
One simple base and two ways to use it. You can bake zucchini and eggplant slices with tomatoes and mozzarella as a light appetizer, snack, or side dish. Then just toss the remaining roasted vegetables with pasta, basil, and a little Parmesan. A practical summer recipe that was created as a way to use up extra vegetables.