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Healthy Vibes Tribe, New York, NY (2025)

03/10/2023

This is so quick, simple and light!

Zucchini Corn Quesadillas

Ingredients:

1 tablespoon olive oil
2 cloves garlic, minced
2 zucchinis, thinly sliced to 1/4-inch thick rounds
1 bell pepper, diced
1 cup corn kernels, frozen, canned or roasted
Kosher salt and freshly ground black pepper, to taste
1/2 cup pesto, homemade or store-bought
8 (8-inch) flour tortillas
2 cups shredded cheddar cheese

Directions:

1/ Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2/ Heat olive oil in a large skillet over medium high heat. Add garlic, zucchini, bell pepper and corn; season with salt and pepper, to taste. Cook, stirring occasionally, until tender, about 3-4 minutes; set aside.

3/ Spread pesto on tortilla; top with zucchini mixture and cheese, and then top with another tortilla. Repeat with remaining tortillas to make 4 quesadillas.

4/ Place quesadillas onto the prepared baking sheet. Place into oven and bake until the cheese has melted, about 8-10 minutes.

5/ Serve immediately.

From damndelicious

03/09/2023

Juicy, tender carnitas made in 30 min, start to finish!. Serve as or burrito bowls.

Easy Pork Carnitas

Ingredients:

1 pound pork tenderloin, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper, to taste
2 tablespoons canola oil
1/2 medium sweet onion, diced
3 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice

Directions:

1/ Season pork with 1 teaspoon salt and 1/2 teaspoon pepper.

2/ Heat canola oil in a large skillet over medium high heat. Add pork, onion, garlic, chili powder and cumin. Cook, stirring often, until pork has browned, about 8-10 minutes.

3/ Stir in orange juice and lime juice, scraping any browned bits from the bottom of the skillet. Cook until reduced, about 2 minutes. Remove from heat; season with salt and pepper, to taste.

4/ Serve immediately.

From damndelicious

03/08/2023

Perfect for get-togethers or even as a lazy dinner option.

Spinach and Cheese Strata

Ingredients:

1 1/4 cups whole milk
5 large eggs
1 teaspoon Dijon mustard
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter
3 cloves garlic, minced
1/2 cup sliced green onions
1 (12-ounce) package frozen chopped spinach, thawed and squeezed dry
6 cups (1-inch) cubed challah bread
3/4 cup shredded Swiss cheese, divided
3/4 cup shredded Gruyere cheese, divided
1/4 cup freshly grated Parmesan cheese, divided

Directions:

1/ In a large bowl, whisk together milk, eggs, Dijon and nutmeg; season with salt and pepper, to taste; set aside.

2/ Melt butter in a 12-inch oven-proof skillet over medium-high heat. Stir garlic, green onions and spinach until heated through, about 3-5 minutes. Remove from heat.

3/ Stir in bread cubes and gently toss to combine. Pour milk mixture evenly over the top. Stir in 1/2 cup Swiss, 1/2 cup Gruyere, and 2 tablespoons Parmesan.

4/ Cover and place in the refrigerator for at least 8 hours or overnight.

5/ Preheat the oven to 375 degrees F. Remove strata from the refrigerator, let sit for 30 minutes.

6/ Sprinkle with remaining 1/4 cup Swiss, 1/4 cup Gruyere and 2 tablespoons Parmesan.

7/ Place into the oven and bake for 25-30 minutes, or until puffed, golden brown and cooked through.

8/ Serve immediately.

From damndelicious

03/07/2023

Super saucy, garlicky, sweet and tangy! So fast and oh so good!

Honey Lime Shrimp

Ingredients:

8 tablespoons unsalted butter, cubed and divided
4 cloves garlic, minced
1 medium shallot, minced
1 1/2 teaspoons chili powder
1/2 teaspoon smoked paprika
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
1/3 cup vegetable or chicken stock
2 tablespoons honey
1 tablespoon freshly squeezed lime juice
2 teaspoons lime zest
2 tablespoons chopped fresh cilantro leaves

Directions:

1/ Melt 6 tablespoons butter in a large skillet over medium heat.

2/ Add garlic and shallot, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chili powder and paprika.

3/ Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes.

4/ Stir in vegetable or chicken stock, honey, lime juice and lime zest, scraping any browned bits from the bottom of the skillet.

5/ Remove from heat; stir in cilantro and remaining 2 tablespoons butter until melted.

6/ Serve immediately.

From damndelicious

03/06/2023

A cozy, classic beef stew with tender , carrots, mushrooms + potatoes.

Best Ever Beef Stew

Ingredients:

2 tablespoons olive oil
2 pounds top sirloin steak, diced
Kosher salt and freshly ground black pepper, to taste
1 medium sweet onion, diced
2 large carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, halved
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1/2 cup dry red wine
2 1/2 cups beef stock
4 sprigs fresh thyme
2 bay leaves
1 large russet potato, peeled and cut in 1/2-inch chunks
2 tablespoons chopped fresh parsley leaves

Directions:

1/Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.

2/ Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

3/ Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.

4/ Whisk in flour and tomato paste until lightly browned, about 1 minute.

5/ Stir in wine, scraping any browned bits from the bottom of the stockpot.

6/ Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.

7/ Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.

8/ Serve immediately.

From damndelicious

03/05/2023

Oh-so-perfectly crispy, charred + smoky with the easiest marinade.

Cilantro Lime Chicken Wings

Ingredients:

1/2 cup chopped fresh cilantro leaves, divided
1/4 cup freshly squeezed lime juice, divided
3 tablespoons olive oil, divided
1 tablespoon lime zest
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 pounds chicken wings or drumettes

Directions:

1/ In a medium bowl, combine 1/4 cup cilantro, 2 tablespoons lime juice, 2 tablespoons olive oil, lime zest, chili powder, cumin, salt and pepper.

2/ In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.

3/ Preheat the grill to medium heat.

4/ Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12 minutes. Let rest for 5 minutes.

5/ In a large bowl, combine chicken, remaining 1/4 cup cilantro and remaining 2 tablespoons of lime juice.

6/ Serve immediately.

From damndelicious

03/04/2023

Everyone’s favorite spinach and artichoke dip in these cheesy, creamy BAKED roll ups!!

Cheesy Spinach and Artichoke Pinwheels

Ingredients:

1 (14-ounce) can artichoke hearts, drained and chopped
2 cups baby spinach, chopped
1 cup sour cream
1/3 cup mayonnaise
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
1 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan
2 (8-ounce) tubes crescent rolls
1 large egg, beaten
2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1/ Preheat the oven to 375 degrees F. Lightly oil a pie plate or coat with nonstick spray.

2/ In a large bowl, combine artichoke hearts, spinach, sour cream, mayonnaise, garlic powder and onion powder; season with salt and pepper, to taste. Stir in mozzarella and Parmesan.

3/ Unroll crescent rolls, pressing perforations to seal into approximately a 13×18-inch rectangle. Top with artichoke mixture.

4/ Starting at the shortest side, roll up, pressing the edges to seal. Cut in eighths. Place, cut side down, onto the prepared pie plate. Brush with egg.

5/ Place into the oven and bake until golden brown, about 20-25 minutes.

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

From damndelicious

03/03/2023

Tender, juicy, melt-in-your-mouth slices of with bell peppers and onion.

Easy Steak Fajitas

Ingredients:

2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds flat iron steak
2 1/2 tablespoons canola oil, divided
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 red onion, cut into wedges

Directions:

1/ Preheat the grill to medium high heat.

2/ In a small bowl, combine chili powder, cumin, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Season steak with chili powder mixture.

3/ Brush steak with 1 tablespoon canola oil. Add steak to grill, and cook, flipping once, until desired doneness, about 4-5 minutes per side for medium rare. Let rest for 5 minutes.

4/ Season bell peppers and onion with remaining 1 1/2 tablespoons canola oil; season with salt and pepper, to taste.

5/ Add bell peppers and onion to grill, and cook, turning occasionally, until charred and tender, about 6-8 minutes.

6/ Thinly slice steak against the grain and serve with bell peppers and onion.

From damndelicious

03/02/2023

So rich and creamy, and unbelievably easy to make with just 5 ingredients.

Slow Cooker Creamed Corn

Ingredients:

3 (15.25-ounces) cans whole kernel corn, drained
1 cup milk
1 tablespoon sugar
1/4 teaspoon pepper
8 ounces cream cheese, cubed
1/2 cup (1 stick) unsalted butter, cut into thin slices

Directions:

1/ Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours.

2/ Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes.

3/ Serve immediately.

From damndelicious

03/01/2023

Crisp, juicy thighs baked alongside my favorite stuffing recipe.

Sheet Pan Chicken Stuffing

Ingredients:

4 cups sourdough bread cubes
4 cups multigrain bread cubes
1 teaspoon poultry seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
8 bone-in, skin-on chicken thighs
2 tablespoons canola oil
6 tablespoons unsalted butter
3 cloves garlic, minced
1 sweet onion, diced
2 carrots, diced
2 celery ribs, diced
¼ cup chopped fresh parsley leaves
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh thyme leaves
2 cups chicken stock

Instructions:

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

2/ Spread bread cubes in a single layer. Place into the oven and bake until crisp and golden, about 10-13 minutes; set aside.

3/ In a small bowl, combine poultry seasoning, garlic powder, onion powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with poultry seasoning mixture.

4/ Heat canola oil in a large cast iron skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

5/ Melt butter in the skillet. Add garlic, onion, carrots and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in parsley, sage and thyme until fragrant, about 1 minute.

6/ Remove from heat. Stir in bread; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined. Let stand for 5 minutes, stirring occasionally, until liquid is absorbed.

7/ Place chicken in a single layer onto the prepared baking sheet. Place bread mixture in a single layer around the chicken on the prepared baking sheet.

8/ Place into the oven and bake until the chicken is cooked through, about 20-25 minutes.

9/ Serve immediately with cranberry orange sauce, if desired.

From damndelicious

02/28/2023

You won’t believe how easy this comes together in just 15 minutes – perfect for those busy weeknights!

Shrimp Scampi

Ingredients:

8 ounces linguine
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes, or more, to taste
1/4 cup freshly squeezed lemon juice
1/4 cup chicken broth
Kosher salt and freshly ground black pepper, to taste
Zest of 1 lemon
2 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Parmesan

Directions:

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

2/ Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.

3/ Stir in broth and lemon juice; season with salt and pepper, to taste. Bring to a simmer; remove from heat and stir in pasta, lemon zest and parsley.

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

From damndelicious

02/27/2023

You won’t believe how quick/easy this is with ingredients you already have on hand!

Easy Lemon Chicken Piccata

Ingredients:

1 pound spaghetti
1 pound boneless skinless chicken breasts, cut crosswise in half
Kosher salt and freshly ground black pepper, to taste
½ cup all-purpose flour
4 tablespoons unsalted butter, divided
2 cloves garlic, minced
¼ cup diced shallots
1 cup chicken broth
Juice of 1 lemon
½ cup heavy cream
¼ cup capers, drained
2 tablespoons chopped fresh parsley leaves

Instructions:

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

2/ Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour.

3/ Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.

4/ Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.

5/ Stir in chicken broth, and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes.

6/ Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in capers.

7/ Serve immediately with pasta and chicken, garnished with parsley, if desired.

From damndelicious

02/26/2023

It's rich, creamy, and savory - you'll definitely go back for seconds!

Cauliflower Soup

Ingredients:

1 medium head cauliflower, about 2 lbs.
2 shallots, peeled and sliced into quarters
4 unpeeled garlic cloves
4 cups vegetable broth
Leaves from 5 fresh thyme sprigs
½ tablespoon white miso paste
½ teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Sea salt and freshly ground black pepper
Microgreens for garnish, optional

Directions:

1/ Preheat the oven to 400°F and line a large baking sheet with parchment paper.

2/ Chop the cauliflower including the core pieces. Spread the cauliflower on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Wrap the shallot and garlic cloves, along with a drizzle of olive oil and a pinch of salt, in a piece of aluminum foil and place it on the baking sheet with the vegetables. Roast for 30 to 35 minutes or until the cauliflower is browned around the edges.

3/ In a large pot, bring the vegetable broth to a low simmer. Add the roasted cauliflower, shallots, peeled garlic, and thyme and simmer, covered, for 15 minutes. Let cool slightly and transfer to a blender. Add the miso paste, mustard, olive oil, and lemon juice. Blend until smooth. Season to taste with ¼ to ½ teaspoon more salt and more lemon juice. Garnish with microgreens, if desired, and serve.

From loveandlemons

02/25/2023

This sweet potato hash recipe is a healthy breakfast!

Sweet Potato Hash

Ingredients:

4 teaspoons avocado oil
½ small red onion, chopped
1 poblano pepper, stemmed, seeded, and chopped
2 garlic cloves, thinly sliced
1 large sweet potato, cut into ½-inch cubes
1 teaspoon chili powder
4 leaves lacinato kale, stemmed and torn
4 large eggs
1 avocado, sliced
Fresh cilantro leaves, for garnish, optional
Hot sauce, for serving
Lime wedges, for squeezing
Sea salt and freshly ground black pepper

Instructions:

1/ Heat 2 teaspoons of the avocado oil in a large lidded skillet over medium heat. Add the onion, poblano, garlic, and ¼ teaspoon sea salt and cook, stirring occasionally, for 3 to 5 minutes, or until softened. Remove from the pan and set aside.

2/ Heat the remaining 2 teaspoons of avocado oil in the skillet. Add the sweet potatoes and ¼ teaspoon sea salt and cook, stirring occasionally, for 8 to 10 minutes, or until the sweet potatoes are fork-tender. Add the sautéed veggies back to the pan and stir in the chili powder and kale.

3/ Make 4 shallow wells in the hash and crack in the eggs. Reduce the heat to medium-low, cover, and cook for 3 to 5 minutes, or until the eggs are just set. Season with salt and pepper to taste.

4/ Top with the avocado slices and garnish with cilantro, if using. Serve with hot sauce and lime wedges for squeezing.

From loveandlemons

02/24/2023

So cheesy, so creamy, and just so darn good!

Korean Cheese Corn

Ingredients:

4 ears corn, shucked (about 3 cups)
1/2 cup mayonnaise
2 teaspoons Sriracha, or more, to taste
1 1/2 teaspoons sugar
Kosher salt and freshly ground black pepper, to taste
8 ounces whole milk mozzarella, shredded and divided
2 green onions, thinly sliced

Directions:

1/ Preheat the oven to 400 degrees F. Lightly oil an oven-proof skillet or coat with nonstick spray.

2/ In a large bowl, combine corn, mayonnaise, Sriracha, sugar, 3/4 teaspoon salt and 1/4 teaspoon pepper. Stir in 4 ounces mozzarella, about half.

3/ Spread corn mixture into the prepared skillet; sprinkle with remaining mozzarella.

4/ Place into the oven and bake until bubbly, about 15 minutes. Then broil for 2-3 minutes, or until golden brown.

5/ Serve immediately, garnished with green onions, if desired.

From damndelicious

02/23/2023

Quinoa is a wonderful protein-packed substitute for rice in these easy spring rolls!

Roasted Shrimp Quinoa Spring Rolls

Ingredients:

1 pound medium shrimp, peeled and deveined
12 (16-cm) rice paper wrappers
1 head green-leaf lettuce, leaves separated, rinsed and dried
1 1/2 cups cooked quinoa
1 cucumber, julienned
1 carrot, peeled and julienned

For the Spicy Peanut Sauce
1/4 cup peanut butter
1/4 cup water
1 tablespoon hoisin
1 teaspoon Sriracha, or more, to taste

Directions:

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

2/ To make the dipping sauce, whisk together peanut butter, water, hoisin and Sriracha in a small bowl; set aside.

3/ Place shrimp onto the prepared baking sheet. Place into the oven and roast just until pink, firm and cooked through, about 6-8 minutes. Let cool before slicing in half lengthwise.

4/ Working one at a time, wet rice paper for 10 seconds and transfer to a work surface; place lettuce leaf in the center of each wrapper and top with 2 tablespoons quinoa, 3 slices of cucumber and carrot sticks each and 3 shrimp halves, cut sides down.

5/ Bring the bottom edge of the wrap tightly over the filling and then fold in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper.
Repeat with remaining wrappers and filling.

6/ Serve immediately with spicy peanut sauce.

From damndelicious

02/22/2023

Seriously the EASIEST way to make this!

Instant Pot Spinach and Artichoke Dip

Ingredients:

1 (10-ounce) package frozen chopped spinach
1 (14-ounce) can quartered artichoke hearts, rinsed and drained
1 (8-ounce) package cream cheese, cubed
1 cup sour cream
1/2 cup chicken stock
4 green onions, thinly sliced
3 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 cups shredded Cabot Seriously Sharp Cheddar Cheese
1 cup shredded Cabot Monterey Jack Cheese
2 tablespoons chopped fresh parsley leaves

Directions:

1/ Place spinach, artichoke hearts, cream cheese, sour cream, chicken stock, green onions, garlic, salt and red pepper flakes into a 6-qt Instant Pot®. Stir until well combined.

2/ Select manual setting; adjust pressure to high, and set time for 3 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

3/ Stir in cheese until melted, about 2 minutes.

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

From damndelicious

02/21/2023

The most flavorful red curry coconut broth!

Thai Coconut Curry Ramen

Ingredients:

2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
1 1/2 tablespoons canola oil
2 medium shallots, diced
3 tablespoons red curry paste
2 tablespoons tomato paste
2 cloves garlic, minced
1 tablespoon freshly grated ginger
1 (13.5-ounce) can coconut milk
4 cups chicken stock

For the Pork:
2 teaspoons toasted sesame oil
1 pound ground pork
2 cloves garlic, minced
1 fresno chili, seeded and minced
2 tablespoons fish sauce
Kosher salt and freshly ground black pepper, to taste

For Serving:
4 soft boiled eggs, peeled and halved
1/2 cup fresh cilantro leaves
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds

Directions:

1/ In a large pot of boiling water, cook noodles until just tender, about 2-3 minutes. Rinse under cold water and drain; set aside.

2/ Heat canola oil in a large stockpot or Dutch oven over medium heat. Add shallot, and cook, stirring frequently, until tender, about 3 minutes. Stir in curry paste, tomato paste, garlic and ginger until fragrant, about 2 minutes.

3/ Stir in coconut milk and chicken stock. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 8-10 minutes.

4/ Heat sesame oil in a large skillet over medium high heat. Add pork, garlic and fresno chili. Cook until pork has browned, about 3-5 minutes, making sure to crumble the pork as it cooks. Stir in fish sauce; season with salt and pepper, to taste.

5/ Divide noodles and broth into bowls. Top with pork, soft boiled eggs, cilantro, green onions and sesame seeds.

From damndelicious

Healthy Vibes Tribe

03/10/2023

03/09/2023

03/08/2023

03/07/2023

03/06/2023

03/05/2023

03/04/2023

03/03/2023

03/02/2023

03/01/2023

02/28/2023

02/27/2023

02/26/2023

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