What We Eat in a Week | Healthy Recipe Ideas Whole Foods
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Recipes in this Video
6 recipes
pescatarian
Ingredients
- ●2 fillets of salmon (about 6 oz each)
- ●1 tbsp olive oil
- ●1 tsp lime juice
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp cumin
- ●1/2 tsp paprika
- ●4 small corn tortillas
- ●1 cup shredded cabbage
- ●1/2 cup diced mango
- ●1/4 cup diced red onion
- ●1/4 cup chopped cilantro
- ●1 avocado, sliced
- ●1 lime, cut into wedges
Instructions
- 1Preheat the grill or a grill pan over medium-high heat.
- 2In a small bowl, mix together olive oil, lime juice, salt, black pepper, cumin, and paprika.
- 3Brush the salmon fillets with the spice mixture on both sides.
- 4Place the salmon on the grill and cook for about 4-5 minutes on each side, or until cooked through and flaky.
- 5While the salmon is cooking, warm the corn tortillas on the grill for about 30 seconds on each side until pliable.
- 6Once the salmon is cooked, remove it from the grill and let it rest for a minute before flaking it into bite-sized pieces.
- 7To assemble the tacos, place a portion of the shredded cabbage on each tortilla.
- 8Top with flaked salmon, diced mango, red onion, and chopped cilantro.
- 9Add avocado slices on top and squeeze fresh lime juice over the tacos before serving.
Equipment
grillgrill panmixing bowlspatulacutting boardknife
Ingredients
- ●1 lb ground beef
- ●1 cup miso paste
- ●4 cups beef broth
- ●1 cup water
- ●1 package spring roll wrappers
- ●1 cup shredded carrots
- ●1 cup bean sprouts
- ●1/2 cup chopped green onions
- ●2 cloves garlic, minced
- ●1 tbsp ginger, minced
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 tsp black pepper
- ●1 tsp chili flakes (optional)
Instructions
- 1In a large pot, heat sesame oil over medium heat. Add minced garlic and ginger, sauté until fragrant.
- 2Add ground beef to the pot, cooking until browned. Drain excess fat if necessary.
- 3Stir in miso paste, soy sauce, and black pepper, mixing well with the beef.
- 4Pour in beef broth and water, bringing the mixture to a simmer.
- 5Add shredded carrots and bean sprouts to the pot, cooking for about 5 minutes until vegetables are tender.
- 6While the soup simmers, prepare the spring rolls according to package instructions.
- 7Once the spring rolls are ready, cut them into bite-sized pieces.
- 8Serve the soup hot, garnished with chopped green onions and chili flakes if desired.
Equipment
large potcutting boardknifesauté pan
🌶️🌶️🌶️Low
Ingredients
- ●4 boneless, skinless chicken breasts
- ●1 cup marinara sauce
- ●1 cup shredded mozzarella cheese
- ●1/2 cup sliced pepperoni
- ●1/4 cup grated Parmesan cheese
- ●1 tsp Italian seasoning
- ●1/2 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a bowl, mix together the marinara sauce, mozzarella cheese, pepperoni, Parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper.
- 3Using a sharp knife, create a pocket in each chicken breast by slicing it horizontally, being careful not to cut all the way through.
- 4Stuff each chicken breast with the pizza filling mixture, securing the opening with toothpicks if necessary.
- 5Heat olive oil in a large oven-safe skillet over medium-high heat.
- 6Sear the stuffed chicken breasts for about 3-4 minutes on each side until golden brown.
- 7Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- 8Remove from the oven and let rest for 5 minutes before serving.
- 9Serve with additional marinara sauce on the side if desired.
Equipment
ovenskilletknifecutting boardtoothpicks
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 lb broccoli florets
- ●3 tbsp balsamic vinegar
- ●2 tbsp olive oil
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
Instructions
- 1Preheat your oven to 425°F (220°C).
- 2In a large bowl, combine the broccoli florets, balsamic vinegar, olive oil, garlic powder, salt, black pepper, and red pepper flakes (if using).
- 3Toss the broccoli until it is evenly coated with the mixture.
- 4Spread the broccoli in a single layer on a baking sheet lined with parchment paper.
- 5Roast in the preheated oven for 20-25 minutes, or until the broccoli is tender and slightly charred, stirring halfway through.
- 6Remove from the oven and let it cool for a few minutes before serving.
Equipment
baking sheetmixing bowlparchment paper
Ingredients
- ●2 lbs beef stew meat
- ●1 medium onion, chopped
- ●3 cloves garlic, minced
- ●1 cup beef broth
- ●1 cup sour cream
- ●1 cup mushrooms, sliced
- ●2 tbsp Worcestershire sauce
- ●1 tsp paprika
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●2 tbsp olive oil
- ●1 lb egg noodles
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Set the Instant Pot to 'Sauté' mode and add olive oil.
- 2Once the oil is hot, add the chopped onion and minced garlic. Sauté until the onion is translucent.
- 3Add the beef stew meat to the pot and brown on all sides, about 5-7 minutes.
- 4Stir in the sliced mushrooms, beef broth, Worcestershire sauce, paprika, salt, and black pepper.
- 5Close the lid of the Instant Pot and set it to 'Manual' mode for 25 minutes on high pressure.
- 6Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
- 7Open the lid and stir in the sour cream until well combined.
- 8Meanwhile, cook the egg noodles according to package instructions in a separate pot.
- 9Serve the beef stroganoff over the cooked egg noodles and garnish with fresh parsley.
Equipment
Instant Potcutting boardknifemeasuring cupsmeasuring spoonsstirring spoonseparate pot for noodles
Ingredients
- ●1 cup cornmeal
- ●1 cup all-purpose flour
- ●1/4 cup granulated sugar
- ●1 tbsp baking powder
- ●1/2 tsp salt
- ●1 cup milk
- ●1/4 cup vegetable oil
- ●2 large eggs
- ●1 cup corn kernels (fresh or frozen)
- ●1/2 cup shredded cheddar cheese (optional)
- ●1/4 cup chopped green onions (optional)
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- 3In another bowl, whisk together the milk, vegetable oil, and eggs until well combined.
- 4Pour the wet ingredients into the dry ingredients and stir until just combined.
- 5Fold in the corn kernels, and if using, the cheddar cheese and green onions.
- 6Grease a baking dish (about 8x8 inches) with cooking spray or butter.
- 7Pour the batter into the prepared baking dish and spread it evenly.
- 8Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- 9Let it cool for a few minutes before slicing and serving.
Equipment
mixing bowlswhiskbaking dishmeasuring cupsmeasuring spoonstoothpick
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