Three Easy Healthy Recipes for Two

We often hear people say that it's not easy to eat healthy or healthy food doesn't taste good.  It's our goal to help you realize that you don't need to compromise nutrition for convenience or flavor.  Here are three recipes that we like that are both easy and tasty!

1. Spinach Burrata Omelet with Avocado Salad

Yield: serves 2
Total Time: 20 minutes

Ingredients:

  • 5 large eggs
  • 2 tablespoons water
  • pinch salt and pepper
  • 1 tablespoon coconut oil
  • 1 cup baby spinach
  • 4 ounces burrata cheese
  • 3 cups torn butter lettuce
  • 1 tablespoon olive oil
  • 2 teaspoons white balsamic vinegar
  • 1/2 avocado, thinly sliced

Directions:

Place the eggs and water in a bowl and whisk until combined. Whisk in the salt and pepper. You want to really whisk to get some air into those eggs!

Heat a large skillet over low heat. Add the coconut oil. Make sure it melts all over the entire pan. Add the eggs and swirl the pan until the eggs cover the bottom. Let the eggs cook, untouched, for a few minutes until set - I like to tilt the pan so the egg in the center runs around the outside edges and cooks, and sometimes I even lift up the edges so the egg runs underneath. This allows the whole omelet to cook without flipping!

Once the eggs are almost set. Place a handful of spinach on top and then the burrata. I pull the burrata apart so it's melted and delicious over the center, because I'm going to cut this omelet in half when serving. After a minute, fold the omelet in half gently. You can briefly cover it, or just continue to cook until the cheese is melted and the spinach is wilting inside.

In a bowl, toss the butter lettuce with a pinch of salt and pepper, long with the olive oil and vinegar. Serve with the avocado sliced on top and alongside the omelet.
recipe from www.howsweeteats.com

2. Buffalo Chicken Chickpea Taco Salad

Yield: Serves 2
Time: 15 minutes

Ingredients:

  • 1 Tbsp. vegan butter (such as Earth Balance Buttery Spread)
  • 1 Can chickpeas (1 1/2 cups) rinsed and drained
  • 1/4 Cup cayenne pepper sauce (such as Frank's RedHot Original)
  • 1/2 Large head of Romaine lettuce
  • 1/2 Dry pint of cherry tomatoes, halved or quartered (or substitute chopped tomatoes)
  • 1 avocado, sliced or cubed
  • Other vegetable toppings such as black olives, sliced green onions, cilantro, etc. (optional)
  • 1/2-6 Ounce bag Beanfields Bean and Rice Chips in your favorite flavor (I like Pico de Gallo)
  • Vegan Ranch dressing, homemade or store-bought (such as Hampton Creek Just Ranch or Follow Your Heart Vegan Ranch)

Directions:

Melt the vegan butter in a skillet over medium heat. Add the chickpeas and cayenne pepper sauce. Stir frequently until the sauce is thickened, about 5 minutes. Remove from heat and set aside.

Assemble the salads in two large bowls. Add the lettuce on the bottom, then top with the tomatoes, avocados, and any other vegetables you are using.

Crush the Beanfields chips in your hands and sprinkle over the salad.

Drizzle with Ranch dressing and serve right away. Enjoy!
recipe from www.veggiessavetheday.com

3. Seared Shrimp Vindaloo with Vegetables

Yield: Serves 2
Time: 20 minutes

Ingredients:

* 2 Tbs. extra-virgin olive oil, divided
* 1 Tbs. vindaloo seasoning
* 1/2 pound shrimp, peeled and deveined
* 1/2 red onion, thinly sliced
* 1 carrot, chopped into bite-sized pieces
* 1/2 head of broccoli, broken into florets and ends trimmed
* 3 cloves garlic, minced
* 1/2 bunch kale, roughly chopped
* 1/2 bunch collard greens, roughly chopped
* coarse salt and freshly ground pepper

Directions:

Sprinkle the shrimp with the vindaloo seasoning.

Heat a Tbs of the oil in a large skillet. Add the shrimp and sear on one side for 3 minutes. Flip and sear another minute or two. Remove the shrimp from the skillet, cover and set aside.

Back in the pan, add the remaining oil. Add the onions and carrots and sauté about 5 minutes, until they start to soften. Add the broccoli and garlic; sauté another 3 minutes. Season with salt and pepper.

Add the chopped greens and sauté until wilted, 2 to 3 minutes. If you want you could even toss in a little more vindaloo seasoning. Actually, just do that.

Add the shrimp back to the skillet and give it all a good toss.

Taste it.
recipe from www.bevcooks.com

Let us know which recipes you like and share with your friends.  Want to learn new recipes?  Give us some suggestions of things you like to eat and we will share the best recipes that we can find!