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A new year means a fresh start, and if you’re like me then eating healthy is probably at the top of your New Year’s resolution list. Inspired to start my year off right, I’ve been focusing on healthy recipes that are both easy and affordable. Yep, that’s right… eating healthy does not have to break the bank!
It can get quite expensive when it comes to healthy eating. To combat this, one of my favorite shops to purchase produce and organic foods is Grocery Outlet. While you never know exactly what you’re going to get; what you do end up finding our brands that you love at an affordable price!
Last week when I visited the store; I was immediately inspired by all the products available. And the price?! You honestly can’t beat it! In addition to all of the items I purchased to make these 3 healthy recipes; I also got a 51.2 oz of Organic Coconut Oil for $9.99!! Total spent that day… $45!
My favorite aisle in the store is there NOSH department which stands for “Natural, Organic, Specialty, Health.” There are a lot of organic products like the coconut oil I found, and also the chia seeds I used to make an Oatmeal Chia Breakfast Bowl with. Along with their large selection of organic produce, I had no difficulty coming up with 3 healthy recipes. Check them out below…
Ingredients:
- 1 1/2 cups old fashioned oats
- 3 tablespoonschia seeds
- 1 teaspoon vanilla extract
- pinch of sea salt
- 1 teaspoon of light brown sugar
- 2 tablespoons honey
- 3 1/2 cups almond milk, unsweetened
- Toppings: granola, blueberries, raspberries, blackberries,Zola Dark Chocolate Covered Organic Acai Blueberry
Instructions:
- Place all ingredients in a medium-size pot and bring to a boil at medium/high heat.
- Reduce heat to medium and let simmer for about 10 minutes, stirring often until oatmeal has thickened and most of the liquid has absorbed.
- Top with granola, blueberries, raspeberries, blackberries,Zola Dark Chocolate Covered Organic Acai Blueberry
Ingredients:
- 1 pound of penne pasta, cooked and drained
- 3 tablespoons of olive oil
- 1 15 oz can of fire roasted tomatoes
- 3 mini sweet bell peppers, diced
- 6 cloves of garlic
- 5 teaspoons of basil
- salt and pepper to taste
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon of Italian seasoning
- 2 tablespoons of lemon juice
- Parmesan cheese for topping.
Instructions:
- Heat olive oil in a large skillet over medium-high heat.
- Add diced bell peppers to skillet, and saute for 3 minutes, until softened.
- Add in basil and garlic and continue to saute for 2-3 minutes.
- Pour in diced tomatoes, followed by seasonings and cook for 5 minutes.
- Add cooked pasta and toss with sauce, making sure all the noodles are coated.
- Pour in lemon juice, add Parmesan cheese, and toss combining all together.
- Serve immediately!
Ingredients
Salmon:
- 4 salmon filets
- salt and freshly black pepper, to taste
- 4 tablespoons all-purpose flour
- 4 tablespoons honey
- 2 tablespoons olive oil
- Zest of 1 lime
Brown Butter Sauce:
- 4 tablespoons unsalted butter
- 2 cloves garlic, pressed
- 1 tablespoon honey
- Juice of 1 lime
- salt and black pepper, to taste
BrusselsSprouts:
- 1 pound of Brussels sprouts, halved
- salt and pepper to taste
- drizzle of olive oil
Sweet Potatoes:
- 2 medium sweet potatoes, peeled and sliced into long strips, about 1/4 wide
- salt and pepper to taste
- drizzle of olive oil
Instructions:
- Preheat oven to 400 degrees F.
- To make the browned butter lime sauce, melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the the butter begins to turn a golden brown, about 3-4 minutes. Stir in the garlic, honey and lime juice, salt and pepper, to taste; set aside.
- Season salmon with salt and pepper to taste, then dredge each salmon filet with a tablespoon of flour. Drizzle with 1 tablespoon honey.
- Heat olive oil in a large skillet over medium high heat. Add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side.
- Remove from heat, and place each piece of salmon skin side down into the center of a large baking sheet.
- On opposite sides of the salmon, add the brussel sprouts and sweet potatoes. Season both with salt and pepper, drizzle with olive oil, and toss to combine.
- Bake in the oven @400 degrees for 15- 2o min. To avoid salmon from overcooking remove it from the baking sheet 5-10 minutes before the vegetables have finished cooking.
- Serve immediately with browned butter lime sauce and additional lime zest.
Hope you guys enjoy these healthy recipes, and that they inspire to stay on track this year by incorporating more healthy foods while staying on budget!
