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15 Food Porn Recipes That Are Good For You

Avo Egg Breakfast Pizza

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Serves: 2

Ingredients:
1 
6-inch Greek or pocketless pita, or other flatbread


1 mashed ripe avocado
1 dash each lemon juice, extra-virgin olive oil, sea salt, pepper, chili flakes, cumin, and cumin seed
1 organic egg, cooked to your liking

Directions:

Toast pita until crisp and spread avocado on pita. Drizzle with lemon, olive oil, and spices, and top with egg.

Nutrition score per serving: 252 calories, 15g fat, 18g carbs, 6g protein, 2g fiber

Recipe and photo provided by Caitlin Levin, Justina Blakeney Blog

Pomegranate Yogurt Breakfast Bowl

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Serves: 1

Ingredients:

2 tablespoons fresh pomegranate juice

1 drizzle honey
1 big dollop nonfat Greek yogurt

1 handful puffed quinoa crisps (or other cereal/granola)
1 sprinkle toasted sunflower seeds
Whole pomegranate seeds, for garnish (optional)
Fresh or dried rose petals, for garnish (optional)
Bee pollen, for garnish (optional)

Directions:
In a shallow bowl, swirl pomegranate juice and honey into yogurt just a bit. Sprinkle with cereal and sunflower seeds. Top with pomegranate seeds, rose petals, and bee pollen, if desired.

Nutrition score per serving: 371 calories, 24g protein, 12g fat, 44g carbs, 3g fiber

Recipe and photo provided by 101 Cookbooks

Smoky Beet Burgers

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Serves: 8

Ingredients:
1 cup feta cheese
1/4 cup whole milk Greek yogurt
1 squeeze lemon juice
1/4 cup chopped cilantro
Pepper
Grapeseed or extra-virgin olive oil
1 yellow onion, very roughly chopped
1 cup walnuts
1/2 cup golden raisins
1 cup grated beets
3 cloves garlic, smashed
2 teaspoons sweet smoked paprika
1 teaspoon salt
1/2 cup cooked green lentils
1 egg
2 cups cooked short-grain brown (or white) rice
8 to 10 small buns
Sliced cucumber, to serve
Microgreens, to serve
Tomato, to serve

 

1. Mix feta, yogurt, lemon juice cilantro, and fresh ground pepper to taste in a bowl, and set aside.
2. Heat 3 tablespoons oil over medium heat in a large sauté pan. Add onions and cook for about 10 minutes until just golden. Add walnuts, raisins, beets, garlic, and paprika, and cook another 10 minutes, stirring often. Let cool slightly, then transfer to a food processor and pulse a few times until chunky. Put mixture in a large bowl and stir in salt, 1 teaspoon pepper, and 1/4 cup lentils. Pulse remaining lentils, eggs, and rice together in the food processor a few times to make a coarse purée. Combine two lentil mixes and, using lightly oiled hands, form into 8 to 10 small patties just under 1-inch thick.
3. Heat a heavy-bottomed or cast-iron skillet over medium-high heat and add oil to coat the bottom. Add burgers (in batches if necessary) and cook undisturbed for 5 minutes. Gently flip, turn the heat down, cover, and cook for 10 minutes until they have a firm, brown crust. Serve warm on buns with condiments of choice.

Nutrition score per beet burger (without bun and condiments): 300 calories, 20g fat, 26g carbs, 9g protein, 4g fiber

Recipe and photo provided by Sprouted Kitchen, recipe barely adapted from The New Persian Kitchen by Louisa Shafia

Multigrain Waffles

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Makes: 4 7-inch waffles

Ingredients:
1 egg (at room temperature)
1 1/2 cups buttermilk or non-dairy milk of choice
2 tablespoons orange juice
1 teaspoon vanilla extract
3 tablespoon melted coconut oil
2 tablespoon flaxseed meal
1/2 cup almond meal
1/2 cup plus 1 tablespoon white whole-wheat flour
1/2 cup oat flour
2 tablespoons muscavado or brown sugar
1 dash of cinnamon
2 teaspoons baking powder
1/2 teaspoon sea salt

Directions:
Heat a waffle iron. Whisk egg, milk, orange juice, and vanilla together, then whisk in coconut oil. In a separate bowl, combine remaining ingredients, mixing well and pressing out any clumps. Add wet ingredients to dry and stir until just combined. Let mixture sit for a few minutes for flaxseed meal to absorb some liquid. Add enough batter to fill your waffle iron, but don't overstuff it. Cook and enjoy warm.

Nutrition score per serving (1 waffle): 406 calories, 24g fat, 38g carbs, 12g protein, 4g fiber

Recipe and photo provided by Sprouted Kitchen, inspired by The Fauxmartha and Oh, Ladycakes

Zucchini Pasta

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Serves: 2

Ingredients:
3 zucchini, spiralized
1/2 cup crumbled feta cheese
1 whole chili, thinly sliced
1 2/3 cups halved cherry tomatoes
3 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
Salt
Pepper

Directions:
Combine first six ingredients and salt and pepper to taste. Serve immediately.

Nutrition score per serving: 358 calories, 30g fat, 17g carbs, 7g protein, 4g fiber

Recipe and photo provided by Souvlaki for the Soul

Peanut Butter Cookie Oatmeal

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Serves: 1

Ingredients:
1/3 cup old-fashioned oats
2/3 cup water (or milk)
1 pinch salt
1 tablespoon peanut butter
Brown sugar
1/2 banana, sliced
Milk

Directions:
Combine oats, water, and salt in a microwave-safe dish and microwave on full power for 2 minutes. Stir in peanut butter. Transfer to a serving bowl and sprinkle with brown sugar to taste. Top with banana slices and a splash of milk.

Nutrition score per serving: 295 calories, 11g fat, 40g carbs, 10g protein, 6g fiber

Recipe and photo provided by Jennifer Hill of Foodess

Rhubarb Strawberry Ripple Fro-Yo

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Makes: 4 cups

Ingredients:
2 cups sliced rhubarb
2 cups coarsely chopped strawberries

1 vanilla bean pod, seeds scraped

1/2 cup honey (preferable raw)

2 cups organic full-fat plain Greek or Turkish yogurt

Directions:
1. Place rhubarb, strawberries, vanilla seeds and pod, and 1/4 cup honey in a medium-size saucepan. Cover and bring to a boil, then lower the heat and simmer for 10 minutes. Remove pod and use a fork or immersion blender to mash up fruit. Refrigerate 1 hour or until completely cool.
2. Combine yogurt, remaining honey, and 3/4 fruit compote. Pour into an ice cream machine and follow the manufacturer’s instructions. When done, remove ice cream paddle. Stir in remaining fruit compote carefully to create a ripple effect. Pour fro-yo into a freezer-safe container and freeze until firm.

Nutrition score per serving (1 cup): 333 calories, 12g fat, 51g carbs, 9g protein, 4g fiber

Recipe and photo provided by Green Kitchen Stories

Peach Yogurt Salad

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Serves: 1

Ingredients:
1 peach, sliced
3/4 cup Greek yogurt
2 tablespoons pomegranate seeds
Mint sprigs

Directions:
Combine peach, yogurt, pomegranate seeds, and mint sprigs to taste.

Nutrition score per serving: 276 calories, 11g, 29g carbs, 20g protein, 4g fiber

Recipe and photo provided by Souvlaki for the Soul

Shaved Cauliflower Salad 

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Serves: 8

Ingredients:
1/2 large head cauliflower, thinly sliced
1 radicchio, cored and shaved
6 inner celery stalks with leaves
1/4 cup flat-leaf parsley
1/4 cup chopped chives
2 teaspoons Dijon mustard
1/4 cup olive oil
Juice of 2 lemons
Juice of 1 orange
1 teaspoon water
4 to 5 medjool dates, pitted
Salt
Pepper
1/2 cup walnuts

Directions:
1. Place cauliflower and radicchio in a bowl. Remove celery leaves from stalks and toss into the bowl. Cut remaining stalks into thin matchsticks and add with parsley leaves and chives.
2. Combine mustard, oil, lemon juice, orange juice, water, dates, and salt and pepper to taste to a high-powered blender. Puree until smooth.
3. Mix dressing and salad, adding lemon zest or more citrus juice and salt to your liking. Top with walnuts.

Nutrition score per serving: 181 calories, 12g fat, 19g carbs, 2g protein, 3g fiber

Recipe and photo provided by Happyolks, adapted slightly from Bon Appetit

Juicy Oranges with Pistachios, Granola, and Yogurt

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Serves: 1

Ingredients:
1 orange, peeled and sliced
1 blood orange, peeled and sliced
1/4 cup plus 2 tablespoons granola
2 tablespoons pistachios
2 tablespoons pumpkin seeds
1 tablespoon honey
1/2 cup plain yogurt

Directions:
Lay oranges on a plate and top with remaining ingredients.

Nutrition score per serving: 378 calories, 16g fat (2g saturated), 57g carbs, 15g protein, 7g fiber

Recipe and photo provided by What Should I Eat For Breakfast?

Edamame Hummus

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Makes: 1 1/4 cups

Ingredients:
1 1/2 cups edamame
1/4 cup lemon juice
1/4 cup water
1 tablespoon tahini
3 cloves garlic
1/2 teaspoon salt
1/3 cup olive oil
1/8 teaspoon paprika, for garnish

Directions:
Combine first seven ingredients in a food processor. Transfer to a bowl, sprinkle with paprika, and serve with sliced bell pepper and cucumber for dipping.

Nutrition score per serving (2 tablespoons): 96 calories, 3g fat, 3g carbs, 2g protein, 1g fiber

Recipe and photo provided by Erin Gleeson for The Forest Feast, recipe adapted from Better Homes and Gardens

Thai Shrimp Salad

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Serves: 4

Ingredients:
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
2 tablespoons soy sauce
1 teaspoon fish sauce

1 teaspoon sambal oelek

1 tablespoon brown sugar

3 tablespoons lime juice

1 tablespoon minced red pepper (sweet or hot)

1/2 pound shrimp, peeled and de-veined
Salt
Pepper
4 cups shredded romaine lettuce
2 bundles (1 1/2 cups) vermicelli noodles, boiled and rinsed under cool water

1 cup sugar snap peas, blanched and cooled in an ice bath

1/2 cup thinly sliced sweet peppers

1/2 cup halved cherry tomatoes

Cilantro, for garnish
Mint leaves, for garnish
Crushed peanuts, for garnish

Directions:
1. In a medium bowl, whisk together 1/4 cup oil, soy sauce, fish sauce, sambal oelek, sugar, lime juice, and minced red pepper. Set dressing aside, and heat remaining 2 tablespoons oil in a large skillet over medium-high. Add shrimp, season with salt and pepper, and sear on one side for 2 minutes. Flip and sear for another minute.
2. Place lettuce in serving bowls. Add noodles, snow peas, peppers, tomatoes, shrimp, cilantro, mint, and crushed peanuts. Shake up dressing one last time and drizzle over salads.

Nutrition score per serving: 364 calories, 21g fat, 28g carbs, 17g protein, 3g fiber

Recipe and photo provided by Bev Cooks

Roasted Tomato Capresewith Avocado

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Serves: 3

Ingredients:
1 large beefsteak tomato, cut into 1/4-inch slices
1 tablespoon olive oil
1/4 teaspoon kosher salt
1 tablespoon butter
3 thick slices country bread, rubbed with fresh garlic
1/2 avocado, peeled and thinly sliced
1 ball (8 ounces) burrata (or mozzarella)
4 large leaves fresh basil
1/2 lemon

Directions:
1. Preheat oven to 325 degrees. Lay tomato slices on a parchment-lined sheet tray, drizzle with olive oil, and sprinkle with salt. Roast for 1 to 1 1/2 hours until wilted, wrinkly, and deeply caramelized in parts. Remove from the oven and set aside to cool.
2. In a large skillet over medium heat, add butter to melt. Add bread and cook until crisp and golden in parts, about 3 to 4 minutes per side. Remove from pan and let cool.
3. Top each piece of bread with avocado, cheese, toasted tomatoes, torn basil leaves, and a squeeze of lemon.

Nutrition score per serving: 298 calories, 22g fat, 17g carbs, 10g protein, 6g fiber

Recipe and photo provided by Not Without Salt, inspired by Absolutely Avocados by Gaby Dalkins

Gouda Mushroom Frittata

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Serves: 5

Ingredients:
8 ounces sliced mushrooms
3 tablespoons extra-virgin olive oil
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
10 large eggs
1/4 cup milk
1/2 teaspoon Herbes de Provence (or any dried herb combination)
Cooking spray
1 1/4 cups shredded Gouda

Instructions:
1. Preheat oven to 450 degrees. Toss mushrooms with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place on a baking sheet and roast for 15 minutes.
2. Beat together remaining salt and pepper with eggs, milk, and herbs. Once mushrooms have roasted, reduce oven to 400 degrees. Lightly coat a 9-inch pie or casserole dish with nonstick cooking spray. Evenly spread mushrooms on the bottom and top with half the gouda. Pour in egg mixture and top with remaining cheese, gently pressing cheese down into egg mixture. Bake for 25 to 28 minutes until top is melted and nicely browned.

Nutrition score per serving: 340 calories, 27g fat, 4g carbs, 18g protein, 0g fiber

Recipe and photo provided by Amy Johnson of She Wears Many Hats

Homemade Pumpkin Luna Bars

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Serves: 12

Ingredients:
2 tablespoons nut butter
1/4 cup agave nectar
1 teaspoon vanilla extract
2 tablespoons coconut oil
1/4 cup canned pumpkin
1/2 tablespoon pumpkin pie spice
1 teaspoon salt
3 3/4 cups puffed rice cereal
1 cup semi-sweet chocolate chips

Directions:
1. Mix nut butter, agave, vanilla, coconut oil, pumpkin, pumpkin pie spice, and salt in a bowl. Melt in the microwave for 30 to 60 seconds or on the stove. Pour mixture over cereal and and stir to coat every rice puff, smashing them with the back of a spoon or fork. Add more cereal if mixture seems too liquid-y and more coconut oil or nut butter if it's not sticking together. Line a square or rectangle pan with wax paper and spread mixture in evenly. Place a sheet of wax paper on top of mixture and use the bottom of a glass to press mixture down as firmly as possible. Place pan in the freezer for 20 minutes.
2. Meanwhile melt chocolate in a double-boiler or the microwave. Remove bars from the freezer and top with 1/4 inch chocolate. (Save any extra chocolate for another use.) Return bars to the freezer for 30 minutes.
3. Remove bars from the pan and slice into 12 rectangles. Wrap each individual bar in aluminum foil and keep frozen until serving.

Nutrition score per serving: 154 calories, 5g fat, 22g carbs, 2g protein, 2g fiber

Recipe and photo provided by VKREES Photography