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Healthy Egg Roll Bowl

Forget take-out. Your good fortune is sealed with our healthy, quick and simple Egg Roll Bowl, brimming with chicken, ginger, veggies and sweet & sour sauce.

WATCH how easy it is to make these Egg Roll Bowls hereMore

Healthy Egg Roll Bowl

Healthy Honey-Baked Granola

I’m elated. I can now join the poncho-wearing pack and partake in their crunchy ways. For years I suffered from granola envy but refused to eat the highly caloric, preservative-laden boxed oats and nuts. Now, thanks to this nourishing, crisp-baked homemade goodness, I`ve got my hemp sneakers firmly on my feet and I’m running to get a bowl of this clustered granola overflowing with golden almonds and plump dried fruit. More

Healthy Honey-Baked Granola

Healthy Vegetable Lentil Soup Recipe

Bring Calcutta to your kitchen with this quick and easy Vegetable Lentil Soup Recipe. This fragrant, hearty, spiced, vegetable-packed lentil soup recipe will transport you straight to the Taj Mahal.



 More

Healthy Vegetable Lentil Soup Recipe

Healthy Green Tea Energy Smoothie

Think green and get your glow on with this super healthy Green Tea Energy Smoothie, a delicious combination of green tea, spinach, avocado, bananas and apples. More

Healthy Green Tea Energy Smoothie

EASY HEALTHY LUNCH - Mason Jar Salad Recipe


Lunch is too short for a sad salad! We`re changing the way we look at greens with our Mason Jar Salad. Our recipe is super easy, delicious, and customizable.

Ingredients:

Maple Shallot Dressing
6 tbsp olive oil
3 tbsp fresh lemon juice
2 tbsp maple syrup
2 tsp chopped shallots
2 tsp Dijon mustard
1 tsp chopped fresh thyme
¼ tsp kosher salt

Kale & Fennel Salad
2 cups thinly sliced fennel bulb
1 Granny Smith apple, sliced
1/3 cup dried cranberries
1/3 cup chopped pitted dates
½ cup toasted pecan halves, roughly chopped
8 cups baby kale, coarsely chopped

Directions:

1) For the dressing, in a small bowl, whisk olive oil, lemon juice, maple syrup, shallots, Dijon mustard, thyme and salt.
2) To assemble the Mason jar salad, distribute dressing evenly between 4 Mason jars. Layer sliced fennel, apples, cranberries, dates, pecans and baby kale in each jar.
3) Cover with top and refrigerate until ready to serve. Shake and eat.

Serves 4 More

EASY HEALTHY LUNCH - Mason Jar Salad Recipe

EASY HEALTHY RECIPE - Breakfast Salads 2 Ways


Watch out Avocado Toast, Breakfast Salads are the new brunch craze! Whether you`re a breakfast traditionalist or a risk-taking brunch fanatic, you`ll love our Kale & Berry Salad with Cinnamon Toast Croutons and Bagel & Lox Breakfast Salad.

KALE & BERRY SALAD WITH CINNAMON TOAST CROUTONS BREAKFAST SALAD

Ingredients:

Cinnamon Toast Croutons
3 cups cubed, day-old bread
3 tbsp melted butter
2 tbsp sugar
½ tsp ground cinnamon
Pinch kosher salt

Zesty Citrus Dressing
3 tbsp orange juice
2 tbsp olive oil
1 tbsp fresh lime juice
1 tbsp honey
Pinch kosher salt

Salad
8 cups baby kale
1½ cups strawberries, hulled and sliced
1½ cups blueberries
1 cup blackberries
¼ cup chopped roasted almonds

Directions:

1) For the croutons, preheat oven to 400ºF. Line a baking sheet with parchment paper. In a bowl, toss bread cubes with melted butter, sugar, cinnamon and salt. Place on baking sheet and bake 10 minutes, stirring once halfway through cooking.
2) For the dressing, whisk orange juice, olive oil, lime juice, honey and a pinch of salt.
3) For the salad, in a large serving bowl, toss kale, strawberries, blueberries, blackberries, almonds and cinnamon toast croutons with orange dressing.

BAGEL & LOX BREAKFAST SALAD

Ingredients:

Lemon Dressing
¼ cup olive oil
2 tbsp fresh lemon juice
2 tsp honey
¼ tsp lemon zest
¼ tsp kosher salt

Salad
8 cups chopped romaine lettuce
2 cups cherry tomatoes, halved
1½ cups sliced cucumber
6 oz smoked salmon, sliced
4 hard boiled eggs, halved
1 tbsp capers, drained
1 tbsp chopped fresh dill

Bagel crisps, for garnish

Directions:

1) For the dressing, whisk olive oil, lemon juice, honey, lemon zest and salt. Set aside.
2) To assemble the salad, place lettuce in a large serving bowl. Add tomatoes, cucumbers, smoked salmon, eggs, capers and dill. Drizzle dressing over top and garnish each serving with bagel crisps. Serve with more dressing if desired.

Serves 4-6 More

EASY HEALTHY RECIPE - Breakfast Salads 2 Ways

EASY HEALTHY RECIPE – Cornbread Panzanella Salad


Who doesn`t want a salad that`s made out of bread especially when Lisa`s cornbread is involved? Watch as we transform this Tuscan classic into an A-MAIZE-ING side dish for your summer meals!

Ingredients:

Cornbread Croutons
1 Cup Flour
1 Cup Yellow Cornmeal
¼ Cup Sugar
1 tbsp baking powder
½ tsp kosher salt
¼ tsp cayenne pepper
1 cup buttermilk
¼ cup melted butter
¼ cup honey
2 eggs

Lime Dressing
¼ cup fresh lime juice
¼ cup olive oil
2 tbsp vegetable oil
2 tbsp chopped fresh flat-leaf parsley
1 tbsp honey
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Salad
1 tbsp butter
3 ears fresh corn, kernels removed
¼ tsp paprika
¼ tsp kosher salt
¼ tsp freshly ground black pepper
8 cups chopped romaine lettuce
1 red bell pepper, chopped
1 yellow pepper, chopped
1 large ripe avocado, chopped
¼ cup chopped fresh basil
1 large jalapeno pepper, seeds removed, chopped, for garnish (optional)

Directions:

1. Preheat oven to 400°F. Line an 8-inch-square baking pan with parchment paper and coat lightly with non-stick cooking spray.
2. For the cornbread, in a large bowl, combine flour, cornmeal, sugar, baking powder, salt and cayenne pepper. In a medium bowl, whisk buttermilk, melted butter, honey and eggs until combined. Pour the wet ingredients into the flour mixture and gently mix ingredients together. Do not overmix. Pour batter into prepared pan and bake for 18–20 minutes, until the edges are golden and a toothpick inserted into the center comes out clean. Remove from oven and let cool before slicing into croutons.
3. Once the cornbread has cooled, lower oven temperature 350°F and line a baking sheet with parchment paper. Cut the cornbread into 1-inch cubes and place on parchment paper. Bake for 10 minutes, flip the cubes and continue baking for 10 minutes more. Remove from oven and let croutons cool completely before using them.
4. For the dressing, place lime juice, olive oil, vegetable oil, parsley, honey, salt and pepper in a container with a lid. Shake well to combine.
5. For the salad, in medium skillet, melt the butter over high heat, add corn, paprika, chili powder, salt and pepper. Cook 2–3 minutes, until corn is golden. Remove from heat and cool. Place the lettuce in a large serving bowl. Add red and yellow peppers, avocado, basil, sautéed corn and cornbread croutons. Gently toss with dressing to combine. Garnish with chopped jalapenos. Serve immediately.

Serves: 6–8
Prep: 20 minutes
Cook: 45 minutes More

EASY HEALTHY RECIPE – Cornbread Panzanella Salad

EASY HEALTHY RECIPE - Shaved Asparagus Salad & Fun Facts

We all know that asparagus makes our pee smell but there`s so much more to this green machine! Get all of our fun facts plus a healthy and delicious Shaved Asparagus Salad recipe in our video.

Ingredients

1 lb asparagus, trimmed
1 small fennel bulb, cored and thinly sliced
2 Persian cucumbers, thinly sliced
4 large radishes, thinly sliced
2 celery stalks, thinly sliced
¼ cup chopped fresh mint
¼ cup chopped fresh flat-leaf Italian parsley

Lemon Vinaigrette
¼ olive oil
2 tbsp white wine vinegar
2 tbsp fresh lemon juice
1 tsp honey
½ tsp kosher salt
¼ tsp freshly ground black pepper

½ cup shaved Parmesan cheese
¼ cup toasted pistachios, coarsely chopped

Directions

1) Using a vegetable peeler, shave the asparagus into ribbons and place in a large bowl. Place the asparagus tips in with the shaved asparagus and add the fennel, cucumbers, radishes, celery, mint and parsley.
2) For the dressing, whisk olive oil, white wine vinegar, lemon juice, honey, salt and pepper. Toss together, place on a serving dish and sprinkle with shaved Parmesan and pistachios.

Serves 4 More

EASY HEALTHY RECIPE - Shaved Asparagus Salad & Fun Facts

EASY HEALTHY RECIPE – Smoothie Bowl 2 Ways


Get ready for the best breakfast ever! Ditch the straw and pick up your spoon for the latest craze – SMOOTHIE BOWLS! These vibrant bowls are super healthy, 100% Insta-worthy and easy to make.

BONUS SCENES: We took bowl cuts to the next level. You don`t want to miss it!

1. MATCHA SMOOTHIE BOWL

Ingredients:

1 ¼ cups coconut milk
2 cups frozen mango
1 ½ cups baby spinach, chopped
1 cup baby kale, chopped
1 ripe banana, sliced
1 tsp Organic Matcha powder

Optional Toppings
Coconut flakes
Dates, chopped
Banana, sliced
Chia Seeds
Fresh mango, diced

Directions:

Using a blender, combine coconut milk, mango, spinach, kale, banana and matcha powder. Blend until smooth.Pour into a serving bowl and top with optional toppings. Serve immediately .

Serves 1–2

2. ACAI BERRY SMOOTHIE BOWL

Ingredients:

1 (100g) frozen packet Acai Bar, run under hot water for 5 seconds to break up
1 ripe banana, sliced
½ cup frozen blueberries
½ cup frozen strawberries
1/3 cup unsweetened vanilla almond milk

Optional Toppings
Fresh blueberries
Fresh strawberries, sliced
Fresh pineapple, diced
Granola
Drizzle Honey

Directions:

Using a blender, combine frozen Acai pieces, banana, frozen blueberries, frozen strawberries and almond milk. Blend until smooth and pour into a serving bowl. Garnish with optional toppings. Serve immediately.

Serves 1 More

EASY HEALTHY RECIPE – Smoothie Bowl 2 Ways

EASY HEALTHY RECIPE - Spiralized Zucchini Noodles 3 Ways


Do the twist with your spiralizer to make these delicious and low-calorie Spiralized Zucchini Noodles AKA zoodles! The hardest part will be deciding what sauce to make but we`ve got you covered for that too.

1. ZUCCHINI NOODLES WITH PEANUT DRESSING

Ingredients:

4 medium zucchini, ends cut off
1 large carrot, peeled
2 cups thinly sliced Napa cabbage
½ cup chopped cucumber
2 deli-roasted chicken breasts, shredded

Peanut Dressing
½ cup creamy peanut butter
1/3 cup water
¼ cup soy sauce
2 tbsp rice vinegar
2 tbsp honey
2 tsp sesame oil
1 tsp freshly grated ginger
½ tsp Sriracha sauce

Roasted peanuts, for garnish
Toasted sesame seeds, for garnish

Directions:

1) Use your spiralizer to create zucchini noodles and carrot noodles. Place in a large serving bowl with Napa cabbage, cucumber and shredded chicken breasts.
2) For the dressing, using a small food processor, combine peanut butter, water, soy sauce, rice vinegar, honey sesame oil, ginger and Sriracha sauce. Process until smooth. Pour dressing over zucchini noodle mixture, toss and garnish with peanuts and sesame seeds. Serve immediately.

Serves 4-6

2. ZUCCHINI NOODLE CAPRESE

Ingredients:

4 medium zucchini, ends removed
1½ cups cherry tomatoes, halved
1 cup mini bocconcini balls

Pesto
1½ cups fresh basil, lightly packed
1 garlic clove
½ cup pine nuts
1 tsp kosher salt
¼ tsp freshly ground black pepper
½ cup olive oil
1 cup freshly grated Parmesan cheese
¼ cup mayonnaise
1 tbsp fresh lemon juice

Fresh basil, for garnish

Directions:

1) Use your spiralizer to create zucchini noodles. Place in a large serving bowl with tomatoes and bocconcini. Set aside.
2) For the pesto, place basil, garlic, pine nuts, salt and pepper in a food processor. Pulse 4-5 times to chop the ingredients. Scrape down the sides of the bowl. With the machine running, slowly pour the olive oil in a steady stream until the mixture is smooth. Add the Parmesan cheese, mayonnaise and lemon juice, processing just until incorporated. Toss pesto with spiralized zucchini, cherry tomatoes and bocconcini. Garnish with fresh basil and serve immediately.

Serves 4-6

3. ZUCCHINI NOODLES WITH MARINARA

Ingredients:

4 medium zucchini, ends removed

Marinara Sauce
1 tbsp olive oil
1 small red onion, chopped
2 garlic cloves, minced
1 (28oz) can diced tomatoes, with liquid
1 tbsp tomato paste
1 tsp sugar
½ tsp kosher salt
¼ tsp freshly ground black pepper
Pinch crushed red pepper flakes

Freshly grated Parmesan cheese, for serving
Chopped fresh basil, for garnish
Crushed red pepper flakes, to sprinkle, if desired

Directions:

1) Use your spiralizer to create zucchini noodles. Place in a large serving bowl and set aside.
2) For the marinara sauce, in a large saucepan, heat olive oil over medium heat. Add onion and stir for 3 minutes until tender. Stir in garlic, cooking for 1 minute more. Add diced tomatoes, tomato paste, sugar, salt, pepper and crushed red pepper flakes. Bring to a boil over high heat. Reduce heat to low and simmer uncovered for 15 minutes. Remove from heat and use a handheld blender to process until smooth.
3) To serve, toss hot marinara sauce with zucchini noodles. Sprinkle with Parmesan cheese, basil and crushed red pepper flakes, if desired. Serve immediately.

Serves 4 More

EASY HEALTHY RECIPE - Spiralized Zucchini Noodles 3 Ways

EASY HEALTHY RECIPE – Zucchini Boats 2 Ways


Zucchini Boats are the newest low-carb trend and oh buoy are they making a wave! Check out how we add two fun and tasty twists to this healthy dish.

1. SOUTHWESTERN STUFFED ZUCCHINI

Ingredients:

4 medium zucchini, cut in half lengthwise, scoop out the middle to create zucchini boat (discard scooped out pulp)

1 tbsp olive oil
1 small yellow onion, chopped
1 red bell pepper, chopped
1 garlic clove, minced
½ jalapeno, seeded and finely chopped
½ cup fresh or frozen corn (thawed)
½ cup black beans, rinsed and drained
½ cup salsa
2 tsp fresh lime juice
¼ tsp ground cumin
¼ tsp chili powder
¼ tsp kosher salt
2 tbsp chopped fresh flat-leaf parsley
¾ cup shredded cheddar cheese

Directions:

1) Preheat oven to 425ºF. Place hollowed out zucchini halves in a 13x9-inch baking dish. In a large skillet, heat olive oil over medium heat. Add onions, red pepper, garlic and jalapeno, cooking for 4 minutes until softened. Stir in corn, black beans, salsa, lime juice, cumin, chili powder and salt, continuing to cook 1–2 minutes. Remove from heat and stir in parsley. Generously fill each zucchini half and sprinkle cheddar cheese over top. Bake for 15–20 minutes until heated through and cheese has melted.

Serves 6-8

2. MEDITERRANEAN STUFFED ZUCCHINI

Ingredients:

4 medium zucchini, cut in half lengthwise, scoop out the middle to create zucchini boat (discard scooped out pulp)

1 small red bell pepper, finely chopped
1 small green pepper, finely chopped
2 tomatoes, seeded and chopped
1 cup crumbled Feta cheese
¼ cup chopped sun-dried tomatoes
¼ cup chopped Kalamata olives
2 tbsp chopped fresh flat-leaf parsley
1 tbsp olive oil
1 tbsp fresh lemon juice
1 garlic clove, finely minced
½ tsp dried oregano
¼ tsp kosher salt
¼ tsp freshly ground black pepper

¼ cup crumbled Feta cheese, for topping

Directions:

1) Preheat oven to 425ºF. Place hollowed out zucchini in a 13x9-inch baking dish. In a large bowl, toss together red pepper, green pepper, tomatoes, Feta, sun-dried tomatoes, olives, parsley, olive oil, lemon juice, garlic, oregano, salt and pepper. Stir to combine and generously fill each zucchini half. Top with remaining ¼ cup Feta cheese. Bake in preheated oven for 15-20 minutes until heated through.

Serves 6-8 More

EASY HEALTHY RECIPE – Zucchini Boats 2 Ways

EASY LUNCH RECIPE - Healthy Egg Roll Bowl


Forget take-out. Our Egg Roll Bowl recipe is the answer to all your lunch problems and we didn`t even have to crack a fortune cookie to know that! It`s healthy, quick and you only need one pan to make it.

Ingredients:

Sweet and Sour Sauce
¼ cup brown sugar
3 tbsp apple cider vinegar
1 tbsp ketchup
1 tbsp soy sauce
½ cup water
1 tbsp cornstarch
2 tbsp water

Egg Roll Bowl
2 tsp olive oil
1 lb ground chicken
1 medium onion, thinly sliced
2 garlic cloves, minced
1 tsp grated fresh ginger
1 tbsp soy sauce
4 cups thinly sliced and chopped green cabbage
2 large carrots, peeled and shredded
¼ cup soy sauce
1 tbsp dry sherry
1 tsp sesame oil

2 green onions, thinly sliced, for garnish
2 tsp sesame seeds, for garnish

Directions:

1) To prepare the sweet and sour sauce, in a small saucepan, combine brown sugar, apple cider vinegar, ketchup, soy sauce and ½ cup water. Whisk over medium heat until mixture comes to a boil. Combine cornstarch and 2 tablespoons water add to saucepan. Continue whisking until sauce thickens slightly, about 1 minute. Remove from heat and set aside.
2) In a large skillet, heat olive oil over medium heat. Add ground chicken and stir frequently, breaking up the clumps. Continue cooking until no longer pink and thoroughly cooked. Add onion, garlic, ginger and 1 tablespoon soy sauce. Continue cooking, stirring for 3 minutes. Add cabbage, carrots, ¼ cup soy sauce, sherry and sesame oil. Cook until cabbage just starts to soften, about 4 minutes. Remove from heat. To serve, drizzle with sweet and sour sauce and garnish with green onions and sesame seeds.

Serves 4 More

EASY LUNCH RECIPE - Healthy Egg Roll Bowl

HEALTHY RECIPE – Stuffed Avocados


Guac may be extra but have you ever seen Stuffed Avocados? This is what Millennials brunch dreams are made of. They`re delicious, healthy and Instagram-worthy!

CHICKECN SALAD STUFFED AVOCADOS

Ingredients:

Chicken Salad
2 firm, ripe avocados, pitted
2 cups chopped rotisserie chicken
½ cup diced Granny Smith apple
½ cup seedless red grapes, halved
1 mango, peeled and diced
¼ cup chopped celery

Sweet Chutney Dressing
¼ cup mayonnaise
3 tbsp sour cream
2 tbsp mango chutney
1 tsp curry powder
1 tsp honey
1 tbsp fresh lime juice
½ tsp lime zest
Pinch kosher salt

¼ cup chopped roasted cashews

Directions:

1) To prepare the avocados, if the pit is not large and does not create a bowl when removed, scoop out enough avocado flesh to create a bowl for your chicken salad to sit in.
2) In a mixing bowl combine chicken, apples, grapes, mango and celery.
3) In a separate bowl, for the dressing, stir mayonnaise, sour cream, chutney, curry powder, honey, lime juice, lime zest and salt.
4)Fold into chicken salad and divide among the avocado halves. Top each half with chopped cashews.

Makes 4 stuffed avocado halves More

HEALTHY RECIPE – Stuffed Avocados

HEALTHY SOUP RECIPE - Roasted Sweet Potato and Parsnip Soup


Cooking healthy meals has never been easier with Panasonic Canada`s Countertop Induction Oven! In less than 20 mins, you can get a nutritious meal like our Roasted Sweet Potato and Parsnip Soup. It`s the perfect way to warm up on those chilly nights.

Ingredients:

3 cups 1-inch cubed, peeled sweet potatoes
½ cup ½-inch cubed, peeled parsnips
½ cup ½-inch cubed, peeled carrots
¼ cup coarsely chopped shallots
2 tbsp olive oil
¼ tsp ground cumin
¼ tsp kosher salt
3 ¼ cups vegetable broth
1 cup apple cider
1 tbsp butter

Sour Cream, to garnish
Flat Leaf Parsley, to garnish

Directions:

1) Spread the vegetable mixture over the grill pan and place pan in the oven. Close the oven door and press “combo” then select power level combo 2 and press start. Rotate the dial to set cook time for 10 minutes and press start. After 10 minutes, gently stir mixture and cook 10 minutes more.
2) In a soup pot, heat vegetable broth and apple cider until warmed. Remove from heat, add cooked vegetables and using a handheld or countertop blender, puree until smooth. 3) Stir in butter and heat more if needed before serving.
4) Serve and garnish with sour cream and parsley.

Serves 2-4 More

HEALTHY SOUP RECIPE - Roasted Sweet Potato and Parsnip Soup