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The Healthy Plate Club, Sydney (2025)

07/04/2024

Crisp-tender baked to absolute perfection.

Lemon Chicken with Asparagus and Potatoes

Ingredients:

2 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons freshly squeezed lemon juice
Zest of 1 lemon
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
8 bone-in, skin-on chicken thighs
2 tablespoons unsalted butter
2 cups baby red potatoes, halved
1 pound asparagus, trimmed

Directions:

1/ Preheat the oven to 400 degrees F.

2/ In a small bowl, combine olive oil, Dijon, lemon juice, lemon zest and thyme; season with salt and pepper, to taste. Using your fingers or a brush, work the mixture onto both sides of the chicken.

3/ Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

4/ Add potatoes to the skillet; season with salt and pepper, to taste. Place into the oven and bake for 18-20 minutes, or until the potatoes are easily pierced with a fork.* Add asparagus and chicken to the skillet.

5/ Place into the oven and roast until the chicken is completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

6/ Serve immediately.

From damndelicious

06/04/2024

Everyone’s favorite shrimp scampi with a low-carb, healthier alternative to using squash!

Shrimp Scampi Spaghetti Squash

Ingredients:

1 1/4 pounds large shrimp, peeled and deveined
1 1/2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
1 shallot, minced
3 cups baby spinach
1/2 cup fresh basil leaves, chiffonade
1 tablespoon freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan

For the Spaghetti Squash
1 (2-3 pounds) spaghetti squash
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste

Directions:

1/ Preheat the oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Cut the squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle with olive oil and season with salt and pepper, to taste.

2/ Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.

4/ Remove from the oven and let rest until cool enough to handle.

5/ Using a fork, scrape the flesh to create long strands.

6/ Season shrimp with paprika, salt and pepper, to taste.

7/ Melt butter in a large skillet over medium high heat. Add shrimp, garlic and shallot. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside and keep warm.

8/ Add squash and spinach to the skillet. Cook, stirring occasionally, until the squash is heated through and the spinach has wilted, about 2-3 minutes. Stir in basil and lemon juice; season with salt and pepper, to taste.

9/ Serve immediately, topped with shrimp and garnished with Parmesan, if desired.

From damndelicious

05/04/2024

With crumbled Italian sausage, sneaked in greens, marinara sauce and Parmesan.

One Pot Sausage Pasta

Ingredients:

1 tablespoon olive oil
1 pound sweet Italian sausage, casing removed
1 cup diced sweet onion
2 cups marinara sauce
2 cups chicken stock
8 ounces fusilli pasta
1 yellow bell pepper, chopped
4 cups torn kale
3 cloves garlic, minced
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
¼ cup freshly grated Parmesan
¼ cup torn basil leaves

Instructions:

1/ Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and onion, and cook until sausage has browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.

2/ Stir in marinara sauce, chicken stock, pasta, bell pepper, kale, garlic, Italian seasoning and crushed red pepper flakes; season with salt and pepper, to taste.

3/ Bring to a boil; reduce heat and simmer, covered and stirring once, until pasta is cooked through, about 10-12 minutes. Stir in Parmesan.

4/ Serve immediately, garnished with basil, if desired.

From damndelicious

04/04/2024

This bowl recipe checks all the boxes: it has plant-based protein, lots of , a vibrant sauce, and a scoop of sauerkraut for pop!

Roasted Veggie Grain Bowl

Ingredients:

Grain (makes extra):
1 cup raw quinoa, rinsed
1¾ cups water
Creamy Kale Pepita Pesto (makes extra):
½ cup pepitas (or shelled raw pistachios)
2 small garlic cloves
1 packed cup chopped kale
1 packed cup cilantro, more for garnish
¼ cup fresh lemon juice
½ teaspoon sea salt
freshly ground black pepper
½ cup extra-virgin olive oil
½ cup water
½ teaspoon maple syrup or honey

Roasted Vegetables:
2 parsnips, chopped into ½ inch pieces
florets from ½ cauliflower
½ bunch broccolini
1½ cups halved Brussels sprouts

Protein:
1 (14-ounce) can chickpeas, drained & rinse, use ¼ cup per bowl, save the extra
Pickle:
scoop of sauerkraut (I like Bubbies)

Extras:
sprinkle of toasted pepitas

Instructions:

1/ Preheat the oven to 425°F and line 2 baking sheets with parchment paper.

2/ First, make the quinoa. Add the rinsed quinoa and water to a medium pot. Bring it to a boil, cover, reduce the heat, and simmer for 15 minutes. Remove from the heat and let it sit, covered, for 10 more minutes. Fluff with a fork. This will yield about 3 cups; I used a heaping ½ cup per bowl.

3/ Next, make the sauce. Combine the pepitas, garlic, kale, cilantro lemon juice, sea salt, pepper, olive oil, water, and maple syrup or honey in a blender and blend until smooth.

4/ Then, roast the vegetables. Place the parsnips, Brussels sprouts, and cauliflower on one large baking sheet. Place the broccolini on the second baking sheet. Drizzle the vegetables with olive oil and pinches of salt and pepper, toss to coat, then spread evenly onto the sheets. Roast the parsnips/Brussels sprouts/cauliflower 20 to 25 minutes or until golden brown around the edges. Roast the broccolini for 10 to 12 minutes or until tender. When cool to the touch, chop up the broccolini stems.

5/ Assemble bowls with a scoop of quinoa, the roasted vegetables, about ¼ cup chickpeas, and a scoop of sauerkraut and top with pepitas. Drizzle with the sauce. Season to taste with additional salt and pepper, if desired, and serve. I assembled these components into 2 bowls (although the whole recipe will make 4) and saved the leftovers for tomorrow’s dinner - stay tuned!

6/ Store the extra sauce, quinoa, and remaining chickpeas in the fridge.

From loveandlemons

03/04/2024

Beat the heat with this easy recipe!

Easy Gazpacho

Ingredients:

1 English cucumber
2½ pounds ripe tomatoes, chopped
2 fresno chiles, or ½ red bell pepper, stemmed and seeded
¼ small red onion, rinsed
2 garlic cloves
¼ cup chopped cilantro, plus more for garnish
3 tablespoons sherry vinegar
½ cup extra virgin olive oil, plus more for drizzling
1¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Cherry tomatoes and fresh herbs, for garnish

Instructions:

1/ Finely chop ¼ of the cucumber and reserve for garnish.

3/ Peel the remaining cucumber, cut into chunks, and transfer to a blender. Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth. Season to taste and chill for at least 2 hours.

3/ Serve the soup with the reserved diced cucumber, fresh herbs, drizzles of olive oil, and freshly ground black pepper.

From loveandlemons

02/04/2024

These egg-free, dairy-free pancakes are fluffy, flavorful, and SO easy to make!

Vegan Pancakes

Ingredients:

¾ cup whole wheat flour, spooned and leveled
½ cup all-purpose flour, spooned and leveled
1 tablespoon baking powder
½ teaspoon cinnamon
Heaping ¼ teaspoon sea salt
1 cup almond milk
1½ tablespoons avocado oil, plus more for the pan
1 tablespoon apple cider vinegar
1 tablespoon maple syrup, plus more for serving
1 teaspoon vanilla extract

Instructions:

1/ In a large bowl, whisk together the whole wheat and all-purpose flours, the baking powder, cinnamon, and salt.

2/ In a medium bowl, whisk together the almond milk, avocado oil, vinegar, maple syrup, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. Set aside for 5 minutes. The mixture will get bubbly and foamy. Don’t stir at this stage so that the bubbles can stay mostly intact (this will help your vegan pancakes rise).

3/ Heat a nonstick skillet to medium-low heat and brush with oil. Working in batches as necessary, use a ⅓-cup measuring cup to pour the batter into the skillet. Reduce the heat to low and cook for 2 to 2½ minutes on the first side, or until golden brown. Flip and cook for 1½ minutes on the second side, or until puffed and cooked through. Serve with maple syrup.

From loveandlemons

01/04/2024

Topped with a sweet and rosemary cream and a lemony salad, these twice baked sweet potatoes are totally irresistible.

Twice Baked Sweet Potatoes

Ingredients:

4 medium sweet potatoes
4 cups small broccoli florets
1 teaspoon extra-virgin olive oil
1 small garlic clove, minced
½ teaspoon Dijon mustard
1 tablespoon fresh lemon juice
⅓ cup chopped scallions
1 cup cheddar cheese, optional
¼ cup h**p seeds
½ cup chopped parsley and/or microgreens
Sea salt and freshly ground black pepper
Sweet Potato Cashew Cream (this makes extra)
½ cup water
½ cup sweet potato mash
½ cup raw cashews, soaked 4+ hours & drained
1½ tablespoons fresh lemon juice
1 garlic clove
2 teaspoons chopped fresh rosemary
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Instructions:

1/ Preheat the oven to 400°F and line a baking sheet with parchment paper. Pierce the sweet potatoes several times with a fork and place them on the baking sheet. Roast for 45 minutes, or until tender. Slice in half and scoop out a tablespoon of mash from each half to make room for the filling, ½ cup total. (Use this for the Sweet Potato Cashew Cream.)

2/ Make the Sweet Potato Cashew Cream: In a high-speed blender, combine the water, sweet potato mash, cashews, lemon juice, garlic, rosemary, and salt and pepper and blend until smooth. Set aside.

3/ Steam the broccoli in a steamer for 5 minutes or until just tender but still bright green.

4/ In a medium bowl, combine the olive oil, minced garlic, Dijon mustard, lemon juice and scallions and stir. Add the steamed broccoli and a few pinches of salt and pepper, and toss to coat.

5/ Fill each potato half with a scoop of the cashew cream, some of the cheddar cheese (if using), the broccoli mixture, more cheese, scallions and sprinkle with the h**p seeds. Bake for 10 more minutes or until the cheese is melted. Garnish with the parsley and/or microgreens and serve with the remaining cashew sauce for drizzling. (tip: if your cashew sauce is too thick to drizzle, stir in a little bit of water until it's a thinner consistency).

From loveandlemons

31/03/2024

A simple salad loaded with fresh and applewood smoked tossed in a lemon-thyme dressing!

Bacon and Avocado Macaroni Salad

Ingredients:

12 ounces elbows pasta
5 slices bacon, diced
2 avocados, halved, seeded, peeled and diced
Kosher salt and freshly ground black pepper, to taste
2 teaspoons fresh thyme leaves, for garnish

For the Lemon Thyme Dressing:
3/4 cup mayonnaise
1/4 cup freshly squeezed lemon juice
1 1/2 tablespoons lemon zest
1 tablespoon sugar
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil

Directions:

1/ To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.

2/ In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

3/ Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

4/ In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste.

5/ Serve immediately, garnished with thyme.

From damndelious

30/03/2024

Stuffed with ground and taco seasoning, baked to perfection.

Taco Zucchini Boats

Ingredients:

4 medium zucchini
1 tablespoon canola oil
1 pound ground beef
1 small onion, diced
3 cloves garlic, minced
1 (10-ounce) can diced tomatoes & green chilies
1 (1.25-ounce) package taco seasoning
3 tablespoons chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper, to taste
1 cup shredded sharp cheddar cheese

Instructions:

1/ Preheat the oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.

2/ Cut each zucchini in half horizontally, then carefully scoop out the center of the zucchini, reserving for another use, leaving about 1/2-inch of zucchini on the skin.

3/ Heat canola oil in a large cast iron skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

4/ Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic until fragrant, about 1 minute.

5/ Stir in diced tomatoes & green chilies and taco seasoning until thickened and flavors have blended, about 2-3 minutes. Stir in cilantro.

6/ Place zucchini in a single layer, skin-side down, onto the prepared baking dish; season with salt and pepper, to taste. Add beef mixture to each zucchini.

7/ Place into the oven and bake until the zucchini is tender, about 20-25 minutes. Sprinkle with cheddar cheese during the last 5 minutes of cooking time.

8/ Serve immediately.

From damndelicious

29/03/2024

With roasted and green with the BEST garlic butter sauce!

Sheet Pan Garlic Butter Salmon

Ingredients:

1 pound baby red potatoes
2 pounds salmon
8 ounces green beans, trimmed
2 tablespoons olive oil
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

For the Garlic Butter Sauce:
1/2 cup unsalted butter, melted
1 tablespoon brown sugar
1 tablespoon lemon juice
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Kosher salt and freshly ground black pepper, to taste

Directions:

1/ Preheat the oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2/ In a small bowl, whisk together butter, brown sugar, lemon juice, garlic, oregano, thyme and rosemary; season with salt and pepper, to taste. Set aside.

3/ In a large pot of boiling salted water, cook potatoes until parboiled for 12-15 minutes; drain well.

4/ Place potatoes, salmon and green beans in a single layer onto the prepared baking sheet.

5/ Drizzle green beans and potatoes with olive oil and sprinkle with garlic; season with salt and pepper, to taste.

6/ Spoon the butter mixture over the salmon.

7/ Place into the oven and cook until the fish flakes easily with a fork, about 16-18 minutes.

8/ Serve immediately, garnished with parsley, if desired.

From damndelicious

28/03/2024

Do you prefer a hot coffee or an iced coffee? Let us know in the comments below.

28/03/2024

This fresh, easy taco recipe makes a filling lunch or fun dinner.

Healthy Taco Salad

Ingredients:

2 corn tortillas, sliced into strips
Extra-virgin olive oil, for drizzling
1 medium head romaine lettuce, chopped
1 cup shredded red cabbage
½ cup cooked black beans, drained and rinsed
2 red radishes, thinly sliced
½ cup sliced cherry tomatoes and/or pico de gallo
1 avocado, sliced
Jalapeno slices, optional
Cilantro Lime Dressing, the creamy avocado variation
Sea salt
Lime wedges, for serving
Shiitake Taco “Meat”
1 tablespoon extra-virgin olive oil
8 ounces shiitake mushrooms, stemmed and diced
1 cup crushed walnuts
1 tablespoon tamari
1 teaspoon chili powder
½ teaspoon balsamic vinegar
Sea salt and freshly ground black pepper

Instructions:

1/ Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the tortilla strips with a tiny bit of olive oil and a few pinches of salt. Spread onto the sheet and bake for 10 to 14 minutes or until crispy.

2/ Make the Shiitake Taco “Meat”: In a medium skillet, heat the olive oil over medium heat. Add the mushrooms and cook, stirring only occasionally, until they begin to brown and soften, 3 to 4 minutes. Stir in the walnuts and lightly toast for 1 to 2 minutes. Stir in the tamari and the chili powder. Add the balsamic vinegar and stir again. Remove from the heat and season with salt and pepper to taste.

3/ Assemble the salad with the romaine lettuce, cabbage, black beans, taco meat, radishes, tomatoes, avocado, jalapenos, if using, and generous dollops of cilantro lime avocado dressing. Drizzle with olive oil and sprinkle with sea salt. Serve with lime wedges and extra dressing on the side.

From loveandlemons

The Healthy Plate Club

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