What kind of person are you…
Are you an I can’t even boil an egg kind of person or are you capable of beating Bobby Flay?
If you’re like me then yes you have many failed attempts at boiling eggs under your belt ( in my defense, I’ve nailed the whole perfect boiled egg challenge and now have them almost everyday. Take that!).
Thankfully, we live in an age where easy dinner recipes are at your fingertips. Literally. Sometimes when I just don’t know what to have for dinner, I simply just google it. After all, staying on the fitness track means paying close attention to what you’re fueling your body with.
Lucky for you, you don’t have to go searching at all…
Thanks to our Healthy Dinner Recipe Contest back in March, here are 6 easy dishes you can make to stay on track of your fitness goals and prove that anybody, even you can call yourself a cook.
And just in case you’re still a little doubtful, all these recipes were made by our ILKB members.
Zucchini scallion pancakes
Tara Murphy: Clifton Park, NY
3 medium zucchini
1 cup coconut or wheat flour
2 tablespoons coconut oil
1. Wash zucchinis. Cut ends and then shred.
2. Add to a bowl with two eggs and 1 cup of coconut or wheat flour. Mix all together.
3. Heat skillet on med/high fry with coconut oil.
4. Form pancakes with mixture on skillet. Heat on each side until golden brown.
5. Pat off excess oil on paper towels and enjoy with non fat plain Greek yogurt.
Turkish Spice Salmon with Couscous and Arugula Orange Salad
Alex Baez: Quincy
½ pound of Salmon
Turkish spice, salt & pepper
1/2 a minced shallot,
Juice of 1/2 a lemon,
Some olive oil, orange & lemon zest
Small blood orange chunks
Vinaigrette to taste
1. Sear salmon, skin side down in med-high heat until cooked through the middle. Less than 5 minutes. Can sear the top & sides for a few seconds to get some color.
2. Cook couscous in salted water. Then add a some of the vinaigrette once it’s plated (to taste).
3. Garnish with minced shallot & the citrus zest.
Very Berry Steak
Celeste Chilelli: Pleasantville, NY
1 cup strawberries
1/2 cup blueberries
1 cup blackberries
1/2 cup red berries
*Add other fruits as desired
1. Blend all berries together.
2. Saturate the meat. Cover in plastic wrap and leave in fridge for 36 hours. (Save some marinade for after it’s cooked. Put in a cup and leave in fridge).
3. Grill steaks as desired. As the steaks are grilling add some chopped garlic and onions.
Turkey and Sweet Potato Skillet
Aimee Clayton: Aurora
1 tbsp. extra virgin olive oil
1 medium onion, minced
1 tsp cumin
1 lb. lean ground turkey
2 medium sweet potatoes, diced
1/2 tsp sea salt or kosher salt
1/4 tsp pepper
1 cup part-skim mozzarella
1. Use a large saucepan. Pour in olive oil and sauté onions until tender, about 4 min. Can also add in diced sweet peppers.
2. Add turkey. Make sure to break up with a fork and cook until no longer pink. Drain off any fat.
3. Add sweet potatoes. Can also add in unsalted green beans for color and texture. Add cumin, salt, and pepper. Stir and cook until potatoes are tender but not falling apart about 5-10 min.
4. Turn off heat. Sprinkle mozzarella on top. Wait until cheese melts before serving.
Tilapia with arugula, capers and tomatoes
Lacey Powers: Henderson
1/2 cup cherry tomatoes, halved
1 tsp red pepper flakes
1 tilapia filet (8 oz.)
Salt and pepper
2 small bunches arugula (3 cups)
1 tbsp. butter
1 tbsp. fresh lemon juice
1 tbsp. capers, rinsed and drained
1. In a medium nonstick skillet bring 1/4 cup water to boil.
2. Add tomatoes and red pepper flakes; top with tilapia and season with salt and pepper. Cover and cook about 3 minutes.
3. Add arugula, cover and cook until tilapia flakes easily with fork, about 2 minutes.
4. With a spatula transfer tilapia and vegetables to plate (reserve skillet).
5. For sauce, turn skillet heat off. Add butter, lemon juice and capers to skillet and swirl until butter has melted. Season sauce with salt and pepper.
6. Serve tilapia over arugula and tomatoes and drizzle with sauce.
Lemon Garlic Chicken Zoodles
Leah Grace Stewart: Nashville, TN
2 chicken breasts (about 15 oz. / 425 gr), cut into 1-inch cubes
4 tablespoons fresh parsley, chopped
1 cup cherry tomatoes, quartered
1 clove garlic, minced
3 tablespoons olive oil, divided
Juice of 1 lemon
1 teaspoon fine grain salt
Ground black pepper to taste
Grated parmesan cheese (optional)
Pinch of red pepper flakes (optional)
1. Using a spiralizer, create zucchini spaghetti (always read the directions as they vary by brand). *If you don’t have a spiralizer, use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider “noodle” from the zucchini, like fettuccini.
2. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch.
3. Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a colander and drain the excess water from the pan.
4. Wipe the pan and heat one tablespoon of olive oil, when sizzling add chicken cubes and cook until browned on all sides, about 8 minutes.
5. Add tomatoes and parsley, lower to a simmer and cook for 5 minutes or until tomatoes start to break down and release some of their juice.
6. In the meantime, combine lemon juice, the remaining tablespoon of olive oil, garlic, salt, and pepper in a small bowl.
7. Add zoodles to bowl alongside the lemon juice mixture.
8. Stir until everything is combined and heated through. Sprinkle with Parmesan cheese and red pepper flakes (if using) and serve.
So pretty easy right?
Now the next question is, which one are you going to make first?
Remember, exercise is only half the battle when living a healthy. Eating and making healthy meals is easy. You just gotta let us do all the searching for you 🙂
Let us know what you think in our comment section once you’ve made your new favorite dish. Also stay tuned as I will post six more winning healthy dinner recipes soon.