The Dish On Healthy

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The Dish On Healthy

Easy & deliciously nourishing recipes that are gluten, dairy & refined sugar free! Real, Healthy, Un I am so happy that you are here & I hope you enjoy the food!

The Dish On Healthy tells the story of a life through food; it illustrates a person coping with autoimmune disease through an unprocessed diet. In the journey to eliminate gluten, dairy and refined sugars from my food, I created a variety of delicious alternative recipes and found my best self. I want to share with others that it's fully possible to eat healthy; while recreating all the food and flavors you love. I share easy, make-ahead recipes that will change the way you and your family eat and view food. Because I believe eating healthy doesn't have to be complicated. xx

03/24/2026

Honey Paprika Shrimp Tacos 🌮🍤🥑 paired with fresh guacamole and a creamy coleslaw with sumac, green onions and dill! I served these on grilled yellow corn tortillas with a side of hearty rice and pinto beans and a no-bake cheesecake with a sweet and tart strawberry coulis! It was the perfect Friday night at-home dinner. Grab the recipe deets below 👇🏼

Shrimp & Base Marinade Ingredients
1 bag of fresh or frozen (thawed) shrimp ~ 1 pound
2 Tbsp olive oil
1 Tbsp smoked paprika
1/2 Tbsp of honey (runny, low viscosity)
Juice of 2 limes
1/2 tsp garlic powder
1 teaspoon dry coriander
sea salt and pepper, to taste

Honey Lime Vinaigrette *use 1/2 to baste the shrimp as they’re grilling, and 1/2 to coat them post grill and right before serving!
1/3 cup fresh lime juice
1/3 cup olive oil
2.5 Tbsp honey
1 tsp Dijon mustard
1 tsp garlic powder
1/2 tsp sea salt
1/4 tsp ground black pepper

Method
Clean the shrimp: devein them (make a shallow incision along the back of the shrimp) as to pull out the black vein. Also, don’t forget to peel them or simply tug gently on the tail to remove the outer shell.

In a medium bowl: coat shrimp in olive oil, smoked paprika, honey, garlic powder, dry coriander, lime juice, sea salt and pepper and toss. Allow it to sit and soak marinade for 10 mins. (Get the grill ready and warm, in the interim).

Place the shrimp on the hot grill (or pan) and grill (or sauté) on each side for ~3 mins. Baste generously with honey lime vinaigrette when flipping. Remove from the heat and drizzle desired amount of remaining vinaigrette right before serving. Any leftover vinaigrette amounts may be stored in the fridge for up to 2 days and is great for coating grilled zucchini or bell peppers.

enjoy every taco bite!
🌮🌮🌮

03/15/2026

Food for the soul. My favorite GREEK PASTA SALAD 🍅🍝🥗 If you’re looking for a versatile little recipe that’s affordable, hearty and cleans out the fridge- this one checks all the boxes! It is quick and healthy and it truly feeds a crowd in no time. It’s been the most remade recipe around here this weekend— I’ll share some remakes on IG stories today! The full recipe is on page 140 of my cookbook, Deliciously Nourishing Eats. Link in bio to order your copy! Grab the vinaigrette deets below 👇🏼 💚

First, grab 3 shallots and dice them as finely as you can. Now add them to bottom of your mason dressing jar (dynamite) 🧨and then throw in:

3-4 Tbsp extra virgin olive oil
2 Tbsp fresh lemon juice
2 Tbsp red wine vinegar
2 crushed garlic cloves
1 teaspoon Dijon mustard
sea salt, oregano, fresh black pepper &
sumac to taste. 👌🏻
~1/2 tsp each of sumac and oregano. Shake or whisk everything together, pour right before serving. Store in the fridge for 3-5 days.

The pasta salad has chopped bell peppers, black kalamata olives, cucumbers, tomatoes and feta; which are the beginning of all good things! You could also add: artichokes, eggplant, basil, and sundried tomatoes.

Happy Sunday..♥️

03/04/2026

I would like to pause and tell little Aleyda that her love for good food continues to run deep and permeates across many kitchen experiments. The always curious girl who learned to cook from her mother and grandmother is still at it!!

💚

03/02/2026

The kind of bowl you need to power through a new week! This PECAN, CAJUN CHICKEN & MISO BALSAMIC SALAD is both satisfying and fresh!🥗🥑🔥 Complete with creamy, crumbled feta, thinly sliced red onions, avocado and crunchy mixed greens! Miso paste and balsamic blend so well together and add depth and variety to a classic balsamic vinaigrette. Grab the recipe deets below!👇🏼👇🏼 🥑 💚

Homemade Balsamic Vinaigrette
pinch of sea salt ~1/2 teaspoon
pinch of ground pepper ~1/4 teaspoon
1/4 cup good quality red balsamic vinegar
3/4 cup extra virgin olive oil
3 finely minced garlic cloves
2 Tbsp red miso paste
1 Tbsp sliced, green onions (optional)
1 Tsp agave or runny honey
1 Tsp grated ginger
1 Tbsp red chilli flakes

For the sliced chicken, I took a shortcut and used organic rotisserie chicken and this salad goes really well with lemon and herb or more overt & strong Cajun flavors.

Hope you’re having a great morning, friends!💚💚

02/25/2026

LEMON BLUEBERRY MUFFINS!!🧁🫐🍋 in the blueberry lemon muffins olympics, these babies take gold. They’re fluffy, slightly tart and feature just the right amount of sweetness. They melt in your mouth, freeze well, and can be made with standard all-purpose flour or gluten-free options. Tag if you make these- they are so good and so easy! Recipe deets below 👇🏼

Ingredients
1 + 1/2 cup APF, gluten-free works too!
2 tsp baking powder
1/4 tsp sea salt
3/4 cup brown sugar or coconut sugar
zest of 1 large lemon
1 large egg at room temp
1 Tbsp extra virgin olive oil
1/3 cup sunflower oil or neutral oil
1/3 cup milk of choice
1 teaspoon vanilla extract
1 + 1/4 cup fresh blueberries

3-Ingredient Lemon Glaze (combine)
1/2 cup powdered (confectioners) sugar
1 + 1/2 Tbsp fresh lemon juice
1 Tbsp lemon zest

Instructions 🌟🌟🌟🌟🌟
Preheat oven to 400F and line a baking pan with ~12 muffin liners or 2 smaller ones that hold 6 muffins each. In a large bowl: mix flour, baking powder and sea salt. In a medium bowl: infuse sugar with lemon zest and mix/stir together until well combined. Incorporate flour mixture into lemon sugar bowl and combine. To a measuring cup add: olive oil, neutral oil, egg, milk and vanilla. Use a small whisk or fork to combine. Add wet ingredients to dry ingredient bowl and combine until smooth, but don’t over mix. Over mixing leads to hard, dense muffins, you want these to be fluffy and airy.😋🤌🏼 Gently fold in your blueberries, and they’re ready for the oven! Scoop batter into muffin tin, I love to use an ice cream scooper for this- results in even muffins. Bake for ~22-25 mins or until edges are golden brown. Allow them to cool slightly before dipping the muffin tops in the lemony glaze.

I love to serve these with brunch/breakfast on weekends with bottomless coffee, they’re also great for lunchboxes as they’re allergen free!

enjoy every bite!💜

02/23/2026

This Farro Halloumi Salad with chickpeas and kale is the hearty grain bowl you need for all your salad needs, work lunches or Spring outdoor lunch baskets. It’s perfectly convenient and can be enjoyed either warm or cold.. the crispy, pan-fried halloumi takes it over the top!🔥

Inspired by some of my fave salad bar options; I added chickpeas + lentils for extra plant-protein, as well as crunchy and briny halloumi cheese! PSA: The olive-oil, lemon and honey mustard dressing is *chef’s kiss* divine and I can gulp it in industrial amounts, just pass a spoon. Recipe deets below!👇🏻 👇🏻

Ingredients
Farro & Grains
1 cup whole grain farro
2 cups water, or vegetable broth or bone broth for flavor!
2 bay leaves (to cook the farro, adds depth!)
1 teaspoon sea salt, or more, to taste!
1 cup rinsed and drained canned chickpeas
1/2 cup rinsed and drained canned lentils

Add-ons:
1 cup kale
Handful of cilantro or parsley
1/4 cup dried cranberries or golden raisins
1 Tbsp green onions or chives

Salad Dressing
1 shallot, finely minced
2-3 teaspoons runny honey
1 Tbsp Dijon mustard
3.5 Tbsp apple cider vinegar
1/2 cup extra virgin olive oil or avocado oil
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt

Pan-fried Halloumi Cheese
250 grams halloumi package
2 Tbsp olive or high heat avocado oil for frying

Instructions 🌟🌟🌟🌟🌟
In a medium stockpot bring water or broth to a boil and add farro, sea salt, and bay leaves. Stir and reduce boil to a simmer until the liquid has been mostly absorbed and the farro looks fluffy and soft. This takes ~20-30 mins. Allow farro to cool and mix with chickpeas, lentils, kale and cilantro or parsley. 🥗 💚

Combine all dressing ingredients into a mason jar with a lid or bowl and stir and shake well, pour over salad. Top salad with cranberries, green onions and dressing. Mix well.

Enjoy every bite!💚💚

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Toronto, ON

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http://www.thedishonhealthy.com/

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