10 Healthy & Easy Recipes That Don’t Taste “Healthy”

Healthy recipes doesn’t have to be bland. And it certainly doesn’t have to feel like a diet. We cook quickly, with simple foods – but always in a way that makes you want more.

Over the last few years, in the endless cycle of gardening, housework and balance, I’ve found my way: cooking in a way that feels good to the body and pleases the soul. So that food not only nourishes, but also pleases. To keep it simple, but not primitive.

In this article, I have collected 10 of our favorite dishes – those that appear on our table again and again. Because they are quick, hearty, and yes… healthy. But they taste like they were prepared not according to a meal plan, but with love.

1. Winter Soup That Feels Like a Hug

There’s something special about real soup in winter. But not this liquidy and characterless one. I’m talking rich, creamy, comforting – and yet healthy enough for your gut to say thank you later. This soup is exactly that.

Winter vegetable soup with white beans

(Suitable for vegans. Supports microflora. Warms the soul)

Ingredients:

• 2 tbsp olive oil or ghee ghee
• 1 yellow onion, finely chopped
• 3 garlic cloves, chopped
• 3 medium carrots, diced
• 2 celery stalks, chopped
• 1 small yam (sweet potato), peeled and diced
• 1 tsp. smoked paprika
• ½ tsp. dried thyme
• Salt and black pepper to taste
• 1 can (15-ounce) of white beans (cannellini), rinsed
• 1 bay leaf
• 1 liter of vegetable stock (preferably with reduced salt)
• 1 cup unsweetened plant-based or light coconut milk
• A handful of finely chopped kale or spinach
• The juice of half a lemon (yes, yes, it’s not the same without it!)

Tip. Use this immersion blender from Amazon – it will save you dishes and give your soup that velvety texture. We have it serving for the fourth winter!

Preparation:

1. Roasting the base.  In a large pot, heat the oil over medium heat. Add the onion and garlic. Fry until soft and fragrant (about 4-5 minutes).

2. Creating the flavor.  Add the carrots, celery and yams. Cook for another 5 minutes. Pour in the paprika, thyme, salt and pepper. Enjoy the flavor. This is where that hugeness begins.

3. Bring to a simmer until cooked through.  Add the beans, bay leaf, and broth. Bring to a boil, turn down the heat and braise without a lid for 20-25 minutes, until the vegetables are soft.

4. Bring to a creamy simmer. Remove the bay leaf. Pour in the vegetable milk and gently beat the soup with a blender about halfway through – to make it creamy but chunky.

5. Final touch.  Add the kale or spinach, wait 2 minutes for it to wilt. Pour in the lemon juice. Taste. Adjust the salt if necessary.

White beans not only give the soup a creamy texture, but they’re also rich in plant protein, and yams are a natural source of beta-carotene, which keeps your immune system strong in winter.  

Much has been said about garlic and onions, they are rich in allicin which helps fight viruses. Well the lemon at the end is a breath of freshness and vitamin C. 

We love to eat this soup with toasted sourdough bread or crackers. Sometimes Lindy adds a spoonful of Greek yogurt – she’s a fan.

2. Yummy Breakfast Idea That’s Ready in 7 Minutes

It’s very common to want something warm, healthy and not like a chewy candy bar disguised as food in the morning. Sound familiar?

Welcome – oatmeal-banana pancake in 7 minutes.

It’s our version of a “saved morning” when everything is going wrong and you really want to eat.

(Gluten-free, sugar-free, but tastes like a cafe dessert. Per serving)

Ingredients:

• 1 ripe banana
• 1 egg
• ½ cup rolled oats
• ½ tsp. cinnamon
• A pinch of salt
• ½ tsp. vanilla extract (optional)
• Coconut oil or butter for frying
• Toppings as desired: nut paste, berries, honey or yogurt.

How to cook:

1. Mix everything.  Throw all ingredients (except butter and toppings) into a blender and whisk until smooth. 15-20 seconds and you’re done.

2. Heat up the skillet.  Over medium heat, with a little oil. The main thing – do not overheat, or the outside will burn, and the inside will remain raw.

3. Fry.  Pour the batter onto the griddle – one large or two small pancakes. Fry for 2-3 minutes on each side, until golden.

4. Decorate and eat. I like it with almond paste and warm berries. Lindy loves it with a spoonful of plain yogurt and maple syrup. No one is arguing.

Why it’s not just “another healthy recipe”

Oatmeal is whole-grain fiber, keeps sugar in check and helps digestion 

Banana is a natural prebiotic and a potassium boost

Egg is hearty and fat-free

Takes literally 7 minutes. Even if you cook it half-asleep

I’ve probably made it about 200 times. In the house, in the camper, once even during a Zoom meeting (don’t judge). It always saves the day.  It’s hearty.  He’s simple. And it’s delicious!

3. Budget-Friendly Chicken Stew

If you have a couple of chicken thighs, some potatoes and a couple of “sad” carrots in the fridge, you’ll have a stew. 

And, honestly, we love it even more than expensive recipes with wine and overseas ingredients. It has just the right spices, vegetables, and one unexpected ingredient that makes it taste a little unusual.

(You can make it on the stovetop, in the oven, or even in a multicooker)

Ingredients:

• 1 to 1½ pounds of boneless, skinless chicken thighs (bone-in works too for a richer broth)
• 1 onion
• 2 garlic cloves
• 2 carrots
• 2 potatoes
• 1 cup of pumpkin or yams (optional, but highly recommended!)
• 1 tbsp. tomato paste
• 1 tsp. paprika (smoked is perfect!)
• ½ tsp. dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2-3 cups chicken broth or water
• 1 tsp. apple cider vinegar or soy sauce – here it is, that unexpected ingredient!

We cook it in a regular enameled pot on gas, but if you want to make your life easier, I recommend this Crockpot slow cooker – reliable, simple, and produces the perfect texture.

How to cook:

1. Roasting.  In vegetable oil, brown the chicken on all sides. Take it out of the pan.

2. Onions and garlic.  In the same pot, fry the onion until transparent, add the garlic, tomato paste and paprika. Stir – the flavor will go all over the kitchen!

3. Put the vegetables inside.  Cut potatoes, carrots, pumpkin into large chunks – throw them into the pot. Put the chicken back in. Fill with broth to almost cover everything.

4. Season and simmer.  Add thyme, bay leaf, vinegar or soy sauce. Cover with a lid.  Cook on low heat for 45-50 minutes. In a Slow Cooker – 3-4 hours on high.

Why it’s so delicious (and cheap!):

Chicken thighs – cheaper than breast, but juicier and more flavorful.

Potatoes and carrots – available year-round, give texture and sweetness.

Apple cider vinegar (or soy sauce) adds that very “depth of flavor” as if braised in the oven.

Everything can be cooked on one burner with no dirty dishes or fiddling.

By the way, this is the same dish that becomes even more delicious on the second day.

We often put it in glass containers and take it with us to work, to the garden or just to lunch in the open air.

4. Simple Veggie-Packed Dinner Kids Will Beg For Again!

Here it is, our vegetable casserole with cheese and magic sauce. And most importantly, it doesn’t pretend to be anything else. It’s just roasted veggies and cheese put together in one pan, with a secret sauce that makes everything so delicious you don’t even notice how many veggies you’ve already eaten.

(Can be cooked in the oven or in a pan under a lid)

Ingredients:

• 1 small zucchini, diced
• 1 carrot, grated
• 1/2 head of broccoli (cut into small florets)
• 1 red bell pepper, chopped
• 1/2 onion
• 1 cup boiled rice (or quinoa or bulgur)
• 1/2 cup grated cheese (mozzarella, cheddar – any favorite)
• 2 eggs
• Salt, pepper to taste
• A little breadcrumbs (optional, for crunch on top)

For the sauce:

• 2 tbsp. Greek yogurt
• 1 tsp. Dijon mustard
• 1 tsp. lemon juice
• A pinch of garlic powder
• A dash of honey or agave syrup

How to cook:

1. Vegetables first.  Fry all the vegetables quickly in a pan with a drop of oil, literally 5-6 minutes to get soft but not falling apart.

2. Adding the base.  In a bowl mix eggs, rice, cheese, spices. In the same place – warm vegetables. Stir everything together.

3. Bake.  Put the mass in a mold, on top you can sprinkle breadcrumbs and a little more cheese. Bake at 180°C (350°F) for about 20 minutes. Or under a lid in a frying pan – 15 minutes on low heat.

4. Assembling the plate.  Mix the ingredients for the sauce. Sprinkle on top or serve separately – it’s a real hit with the kids!

Why kids eat it:

• Everything is finely chopped and mixed – the veggies aren’t recognized as the enemy.
• The cheese does its thing – anything covered in cheese is a priority with kids.
• The sauce is a combination of sweet, sour and slightly savory, exactly what elicits an “mmm!” from a child.
• And the adults? We’re just happy to have dinner ready in 30 minutes and in the same mold. 

Sometimes I bake a double batch and put it in containers – the perfect back-to-school lunch or quick after-school dinner.

Also, this recipe is flexible beyond belief: if you have broccoli, great. If not, throw in cauliflower. Carrots can be substituted for corn.

5. Morning Drink That Cleans You Out and Wakes You Up!

A morning drink that helps jumpstart digestion and gently awakens you. And it’s not coffee! 

Although, honestly, I still love coffee. But this drink has become our new morning ritual.

This simple concoction – lemon, ginger, a little apple cider vinegar, and warm water – has become our go-to way to shake up our bodies in the morning, especially after a heavy meal, the holidays, or just…too sweet the night before.

Ingredients:

• 1 cup of warm water (not boiling water!)
• Juice of half a lemon
• 1 tsp. apple cider vinegar (organic, unfiltered – like Bragg’s)
• ½ tsp. honey or agave syrup.
• A slice of fresh ginger (or ¼ tsp. ground ginger)
• A pinch of cayenne pepper (optional)

How to prepare and drink:

1. Mix all ingredients in a mug. The water should be slightly warm, not hot, so the health benefits of the vinegar and honey are preserved.
2. Drink in a volley or in sips – as you feel comfortable. I prefer a volley and drink a sip of clean water.
3. Preferably drink 10-15 minutes before breakfast.

Why it works:

Lemon stimulates the production of digestive enzymes and helps the body better absorb nutrients.

Apple cider vinegar may help normalize blood sugar levels and support gut microflora (NIH study).

Ginger has mild anti-inflammatory properties and helps with sluggish digestion (NCBI study).

Cayenne pepper boosts circulation and gives the drink an invigorating effect.

A couple important notes:

• You should drink this drink in moderation – 1 glass a day is enough.
• If you have gastritis, ulcers, hyperacidity, or are taking medications to control blood sugar – be sure to consult your doctor.
• And of course: it’s not a “detox miracle,” but just a good morning ritual to support your digestive system.

For us, this drink has become a way to take care of ourselves first thing in the morning, easily and stress-free. Sometimes it’s the one to start the day with, after which you really feel: the body is turned on.

6. Quick Indian-Inspired Dinner Bowl You’ll Make Every Week

We had rice, a can of chickpeas, leftover coconut milk and decided, “How about something warm and spicy…? Meatless… But delicious. And quick.”

That’s how this spicy chickpea bowl with rice and coconut sauce came to be – not an authentic Indian dish, but an inspired version adapted from everyday life, gardening, and life on a micro-farm.

Ingredients:

(Vegan, protein-packed, perfect for a cold evening or lunch on a second day)

• 1 can of chickpeas (15-ounce), rinsed
• 1/2 onion, finely chopped
• 2 cloves of garlic
• 1 tsp fresh or ground ginger
• 1 tsp garam masala
• 1/2 tsp. turmeric
• 1/2 tsp ground coriander (optional)
• A pinch of cayenne pepper (or chili pepper) – to taste
• 1/2 cup tomato sauce or grated tomatoes
• 1/2 can of coconut milk (about ⅔ cup)
• Salt to taste
• Boiled rice (basmati is ideal!)
• Fresh cilantro for serving
• A slice of lime (a must!)

How to cook:

1. Fry the onions and spices.  In an oiled skillet, fry the onions until golden. Add garlic, ginger, and all the spices. Stir for 1-2 minutes – you will get that Indian flavor and the whole kitchen will be filled with coziness.

2. Add the chickpeas and tomatoes.  Pour in the chickpeas and tomato sauce. Simmer for 5-7 minutes.

3. Stir in the coconut and bring to taste.  Pour in the coconut milk, salt, turn down the heat and simmer for another 5 minutes. The sauce should thicken and become delicately spicy.

4. Assemble the plate.  Spoon a spoonful of rice into a bowl, top with the chickpeas in the sauce, cilantro, lime, maybe a spoonful of yogurt or a piece of flatbread.

Why this is a recurring theme with us every week:

Chickpeas are inexpensive, satiating, protein, fiber and great texture

Coconut milk makes everything soft and “enveloping”

Spices – warms, stimulates digestion and just pleases the receptors 

You can vary it: lentils instead of chickpeas, bulgur or quinoa instead of rice, a little cream instead of coconut

I often make it twice as much so I don’t have to fume with lunch the next day. And most of all, I prefer the cold version straight from the fridge 

7. Healthy Steak Dinner Idea That Feels Totally Indulgent

Yes, everyone loves a real steak. But you need the right side dish and approach to make sure you don’t feel heavy, burning, guilty, or want to lie down afterward until spring.

Here’s our perfect dinner from the “hearty and healthy” category, which we have on the menu almost every Friday. 

Steak with mashed cauliflower and crunchy green beans

Ingredients:

Steak:

• 2 beef steaks (ribeye, striploin, flank – any lean and juicy)
• Salt, pepper, dried garlic
• 1 tbsp. olive oil
• 1 tsp. soy sauce or Worcestershire (optional – to enhance flavor)

Puree:

• 1 head of cauliflower
• 1 tbsp. olive oil
• 1 tsp. Dijon mustard
• Salt, pepper
• A little almond milk (or any vegetable milk)

For garnish:

• 10 oz of green beans (about 3 cups, trimmed)
• 1 clove of garlic
• A pinch of sesame seeds or nuts
• Olive oil

Cooking steps: 

1. Cauliflower.  Cut into florets, boil until soft (or bake – it will be tastier). Then puree in a blender with butter, mustard, salt and milk – until the consistency of a soft, fluffy puree. Honestly? Sometimes I can’t tell the difference between this and potato mash.

2. Beans.  Roast in a pan with oil and garlic for 5-7 minutes until lightly browned. Add a pinch of nuts or sesame seeds at the end – crunchy and satisfying.

3. Steak.  Heat a skillet until very hot. Sear the meat, salt, pepper, and fry for 2-3 minutes on each side (or until desired doneness). 

• If the steak is thicker than 2.5 cm, finish frying on low heat or in the oven (e.g. 3-5 minutes at 180°C / 350°F)

At the end, add the sauce and a little butter – let the juices caramelize. Be sure to let the meat “rest” for 5 minutes before slicing – to keep it juicy.

This dinner is really healthy because a good beef steak is a great source of iron, zinc, and B12, which both your brain and muscles need, especially if you’re tired often or eat little animal protein.
Cauliflower is rich in antioxidants and compounds that support liver function (NCBI study).

Green beans provide crunch, flavor and fiber, and at the same time, magnesium and vitamin K, which support blood vessels and help regulate blood sugar.

And, importantly: there are twice as many vegetables on the plate as meat. Not because you have to – but because it tastes good. Balance comes naturally when everything works together.

8. Crockpot Chicken Stew That’s Cozy, Creamy & Clean Eating

You throw everything in the multicooker in the morning and by evening you’re greeted with an aroma that makes the cats run around your feet. And you open the lid and realize: dinner happened. No nerves, frying pans, fast food.

Tender chicken stew from the multicooker

Ingredients:

• 1¼ to 1¾ pounds of boneless, skinless chicken thighs or breasts
• 3 medium carrots, chopped
• 2 celery stalks, chopped
• 2 potatoes or 1 sweet potato (yam)
• 1 onion
• 2 garlic cloves
• 1 tsp. paprika
• ½ tsp. dried thyme
• ½ tsp. dried rosemary
• Salt and pepper to taste
• 2 cups chicken broth or water
• ½ cup unsweetened coconut milk (or any plant milk)
• 2 tsp. cornstarch (optional, for thickening)
• A handful of green peas or spinach (add at the end)

How to cook:

1. All in.  Put chicken, veggies, spices, broth in the multicooker. Top with coconut milk – don’t stir.

2. Cooking.  Turn on low for 6-7 hours, or on high for 3-4 hours.

3. Final touches.  About 20 minutes before the end, take the chicken out, cut into bite-sized pieces and put back in.

Add green peas or spinach.  If you want it thicker, dilute starch in 2 tbsp of water, add and stir.

What Makes It Light & Nourishing:

Chicken – protein, minimal fat

Vegetables – fiber, vitamins, low glycemic index.

Coconut milk – gives creaminess without heavy cream.

No frying – only braising, and this gives minimum carcinogens and maximum benefits

Serve with whole wheat bread, on buckwheat, with quinoa, or just as is – and it’s the tastiest dinner of the week.

9. Healthy Snack Hack with Only 3 Ingredients – Gamechanger!

A healthy snack with only 3 ingredients and you won’t need candy bars anymore.  And it really is. Because it’s delicious, hearty, comes together in 2 minutes and doesn’t require a blender, an oven or even your mood.

Date-nut balls with coconut (No sugar. No flour. No cooking)

What you need:

• 6 soft seedless dates
• A handful of any nuts (almonds, walnuts, cashews – whatever you have on hand)
• 1-2 tbsp coconut shavings

Prepare in a couple minutes:

1. Chop the dates and nuts very finely. Or grind them in a mortar. Or. okay, you can still use a blender.

The key is to get a sticky and viscous mixture.

2. Add the coconut. Mix with your hands until smooth.

3. Roll into small balls and store in the refrigerator in a container.

Why it’s better than store-bought snacks:

• Dates are a natural source of glucose, fructose and fiber. Due to their high soluble fiber content, they help slow the absorption of sugars and keep energy levels stable without spikes (study published in Nutrition Journal).

• Nuts – contain healthy fats, protein and minerals. They increase satiety and help avoid overeating, especially in snacking between meals.

• Coconut provides a slight sweetness and serves as a natural binder in the recipe, without the need to add syrups, starches or fats.

• Just three real ingredients. No sugar, no additives, and no weird names.

We always have this in a jar on our kitchen shelf.  In the summer I take a couple of them with me to the garden, and they’re better than any energy bars.

In the winter they go great with tea. Sometimes I add a pinch of salt or a little dark cocoa to them – it’s like a truffle.

10. Yummy Kid-Friendly Pasta That’s Sneakily Healthy

Creamy pasta with a secret vegetable sauce is perfect for kids and adults. It’s delicious, hearty, looks like cream cheese pasta… But inside? 4 kinds of vegetables.

Ingredients:

• 8-9 oz pasta (whole grain or chickpea/lentil)
• 1 carrot
• 1/2 zucchini
• 1/2 red bell pepper
• A handful of cauliflower or broccoli (fresh or frozen)
• 2 Tbsp. cream cheese (or hummus if vegan)
• 2 Tbsp. grated cheese (cheddar, mozzarella, or any favorite)
• Salt to taste
• A pinch of garlic powder
• A little water or vegetable milk for texture.

Prepare as follows:

1. Boil the vegetables.  Chop everything finely and boil until soft. Or just throw it in the steamer – faster and the flavor is preserved.

2. Assemble the sauce.  Mix the vegetables with soft cheese, grated cheese, salt, garlic and a couple spoonfuls of water.

Beat everything with a blender until a creamy texture.

3. Pasta.  Boil it as directed on the package. Drain, but leave a little bit of water (literally 2 tbsp).

4. Combine.  Mix the pasta with the vegetable sauce, add a little of the cooking water to make it creamy.

Sprinkle a little cheese or herbs on top.

Why It Works So Well:

Carrots, peppers, broccoli and zucchini provide fiber, antioxidants, vitamins A, C and folate – all in one plate

Kids don’t see vegetables – and that’s why they eat them

Creamy flavor makes this a comfort, familiar food

Can be frozen in portions and reheated as needed

Cooking with pleasure

That’s how they are – simple, honest recipes where both benefits and flavor go hand-in-hand. No overkill. No abstruse words. Just food that you want to make over and over again.

I’m not a nutritionist. I’m just a woman who has chickens, a vegetable garden, a multicooker, and a hungry family.

But, if you want to cook delicious and truly healthy, I really hope these recipes become part of your kitchen like they have become part of ours.

Want to tell me how you did it?  Write me in the comments, I’d love to know!