Healthy Turkey Meatballs!

We’ve been blessed with so many great recipes this summer, and our latest is no exception! Check out these Healthy Turkey Meatballs submitted by Yelitza Velazquez of Plymouth, Connecticut; this delicious homemade recipe is 225 calories per serving, and makes around 3 servings worth of these yummy meatballs. The process of creating your own homemade turkey sausage further enhances the nutritional benefits of this recipe, with 26.9 grams of protein per serving, 46% of your DV of Vitamin C, and only 5.4 grams of carbs! Give this recipe a try, and share your thoughts with us by leaving a rating & comment below; we know you’ll enjoy it! Happy Cooking. – Tasty25 Staff

 

Healthy_Turkey_Meatballs

 

CALORIE COUNT: 225 Calories Per ServingSERVING SIZE: 164 grams.

 

What you need:

3 Turkey breasts

1/3 Cup red peppers (Chopped)

1/2 Onion (Chopped)

1 Tbsp. garlic powder

1 Tsp. turmeric

1 Tsp. pepper

1/2 Tsp. sea salt

1 Tsp. rosemary

1 Tsp. thyme

3 Tbsp. extra virgin olive oil (Separated)

Directions: (Approximate cook time: 25 minutes; Servings: 3.)

  1. Take your 3 thawed-out turkey breasts, and place them in a food processor or blender, along with 2 Tbsp. of olive oil; process until texture is smooth.

  2. Next, place your ground turkey breast in a medium-sized bowl, and mix with all of the additional ingredients, except for your last Tbsp. of olive oil; mix ingredients together until evenly incorporated together.

  3. Place your stovetop on medium-high heat, and put a large skillet on the fire with your 1 Tbsp. of olive oil; next, make 15-20 meatballs from your bowl of mixed ingredients, and place them in the skillet.

  4. Cook the meatballs in the skillet, turning each one frequently to prevent burning and to ensure each meatball is cooked thoroughly; meatballs are done whenever meat at the center of the meatball is fully cooked.

  5. When done, take meatballs from skillet, and serve while hot; for an appetizer, serve meatballs with toothpicks on a plate covered in low-sodium barbecue sauce, or for lunch & dinner serve over pasta, or with sweet potato & avocado.

  6. Eat & enjoy!

 What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Avocado & Asparagus Stuffed Egg White Omelet!

4 ingredients. 5 minutes. 1 quick, healthy & delicious breakfast recipe! This “Avocado & Asparagus Stuffed Egg White Omelet” by Maria & Savannah of “BusyGirlsEatClean” in Las Vegas, Nevada is a great example of a wholesome breakfast idea; it’s simple to make, gluten-free, and check out this nutritional breakdown: 65% DV of fiber, a whopping 21.4 grams of protein, 26% DV of Vitamin A, and 46% of your daily recommended intake of Vitamin C! Not a bad way to start the day, eh? In addition, the fat content of this meal creation consists mainly of polyunsaturated fats, which are broken down most easily in the body, and used for great fuel throughout the day! Give this recipe a try, and share your thoughts with us by leaving a rating & comment below; we know you’ll enjoy it. Happy Cooking! – Tasty25 Staff

 

Avocado_Asparagus_Omelet

 

CALORIE COUNT: 412 Calories Per ServingSERVING SIZE: 468 grams.

 

What you need:

6 Asparagus stems

4 Egg whites

1 Avocado

1/4 Tsp. sea salt

Olive Oil (For Frying Omelet)

Directions: (Approximate cook time: 5 minutes; Servings: 1.)

  1. Turn on your stovetop to medium-high heat.

  2. Next, chop asparagus finely by hand, or in an express food processor; then mix with egg whites and sea salt in a medium-sized bowl.

  3. Lightly grease a small frying pan with olive oil, and begin frying the egg white, asparagus, and salt mixture.

  4. When the omelet is firm but not yet fully cooked, slice your avocado into strips, place on top of the omelet, and with a spatula fold one side of the omelet over the avocado slices; then double fry the omelet again on both sides with the avocado inside. Serve immediately.

  5. Eat & enjoy!

 Thanks Maria & Sav for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Homemade Broccoli Cheddar Soup!

Take one good look at the picture below, and you’ll definitely be hungry for this new Tasty25 creation! This Homemade Broccoli Cheddar Soup recipe submitted by Andie Evans of Ottawa, Ontario in Canada, is a 25-minute meal that yields up to 10 servings of warm, creamy broccoli soup. Each 108-calorie serving is packed full of amazing nutrients, such as 5.7 grams of protein, 47% DV of Vitamin A, and a whopping 107% of your daily recommended intake of Vitamin C! Lunch or dinner, summer or winter, this healthy & delicious vegetarian meal is sure to satisfy your body, and your taste buds. Make sure to leave a rating & comment below once you’ve tried it, and we know you’ll enjoy! Happy Cooking. – Tasty25 Staff

 Broccoli_Cheddar_Soup

 

Every recipe has a story! Andie shared hers with us: “I’m a huge broccoli cheddar soup fan: the creamy mix of cheese and fresh veggies just gets me every time. But store-bought soup is usually packed with preservatives and low on nutrients — not exactly conducive to my healthy eating plan. So unwilling to give up one of my food favourites, I set out to make a delicious broccoli soup that cut the calories, yet retained the flavour. And let me tell you, the results surprised even me!” –Andie

 

CALORIE COUNT: 108 Calories Per ServingSERVING SIZE: 188 grams

 

What you need:

8 Cups fresh broccoli florets

1 Cup carrot (shredded)

2/3 Cup sweet onion (diced)

2/3 Cup light cheddar cheese (shredded)

2 Cups 2% milk (May substitute for almond, coconut or soy milk)

4 Cups low-sodium chicken stock

1.5 Tbsp. olive oil

Seasoning (To taste)

Directions: (Approximate cook time: 25 minutes; Servings: 8-10.)

  1. Heat olive oil in a large pot on medium-high heat, and add onions to sauté; Cook until onions are soft. (Andie’s Tip: “To increase the flavour, you can add in your favourite seasoning; I love garlic & italian seasoning!”)

  2. Next, add your chicken stock and milk to the pot; Simmer for 3-5 minutes on medium-low, until milk becomes frothy.

  3. Then add the carrots and broccoli to pot, letting the soup simmer uncovered on medium-low heat for 15-20 minutes, or until broccoli becomes soft.

  4. When broccoli becomes soft, turn off the burner, and stir in cheese; Serve hot.

  5. Eat & enjoy!

 Thanks Andie for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Avocado Chicken Salad Sandwich!

We absolutely LOVE quick recipes that incorporate a wide variety of fresh foods & spices; this one fits the bill perfectly! Check out this Avocado Chicken Salad Sandwich submitted by Yelitza Velazquez of Plymouth, Connecticut; at a solid 362 calories per serving of pure deliciousness, this chicken salad sandwich on whole wheat bread can make a great lunch or dinner option for yourself, or your family! The leftovers also store really well in the fridge, saving you some additional time in lunch prep for the next day. It’s packed full of protein (31.8 grams), provides 26% of your DV for dietary fiber, and also contributes positive amounts of calcium & Vitamin C. Give this recipe a try, and share your thoughts with us by leaving a rating & comment below; we know you’ll enjoy this one! Happy Cooking. – Tasty25 Staff

 

Avocado_Chicken_Salad_Sandwich

 

CALORIE COUNT: 362 Calories Per ServingSERVING SIZE: 214 grams.

 

What you need:

1 Chicken breast

1/3 Cup celery (chopped)

1/3 Cup tomatoes

1/3 Cup crushed pineapple

2 Tbsp. non-fat greek yogurt

2 Tbsp. avocado (mashed)

2 Tbsp. green onions

1 Tsp. ginger

2 Tsp. lemon juice

1 Tsp. curry

2 Tsp. fresh cilantro (chopped)

1/4 Tsp. sea salt

1 Tsp. black pepper

3 Lettuce leaves

6 Slices whole wheat bread

Feta cheese (Optional)

Olive Oil (For Cooking Chicken Breast)

Directions: (Approximate cook time: 15 minutes; Servings: 3.)

  1. Turn on your stovetop to medium-high heat.

  2. Place a skillet on the stovetop, and cook your thawed chicken breast in olive oil for 8-10 minutes, turning every 90 seconds; after your chicken is thoroughly cooked, cut chicken into bite sized cubes, and set aside.

  3. Next, mix all of your ingredients together, including the chicken cubes, in a medium-sized bowl.

  4. Then, spread a generous amount of the chicken salad mix to a slice of wheat bread; complete sandwich by adding a lettuce leaf, a bit of feta cheese (OPTIONAL), and topping with another piece of wheat bread. Serve immediately. (Refrigerate leftover chicken salad in tupperware for later use.)

  5. Eat & enjoy!

 What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Healthy Blueberry Pancakes with Coconut Cream!

A healthy, balanced breakfast is ESSENTIAL to kickstarting a food conscious day! It’s important to get our metabolisms going early, and replenish our bodies with good fuel. These Healthy Blueberry Pancakes with Coconut Cream submitted by Yelitza Velazquez of Plymouth, Connecticut feeds 5-6 people at a low 240 calories per serving, contains a whopping 9 grams of protein per serving, and they’re packed full of fiber, calcium, and Vitamin C! Let us know what you think by leaving a rating & comment below, and we hope you enjoy. Happy Cooking! – Tasty25 Staff

 

Blueberry_Pancakes_Coconut_Cream

 

CALORIE COUNT: 240 Calories Per ServingSERVING SIZE: 105 grams.

 

What you need:

 

  • Ingredients for pancakes

1 Cup multigrain pancake mix

1/4 Cup oats

1/2 Cup blueberries

2/3 Cup 2% milk

2 Tbsp. banana

1 Tbsp. ground flax seed

3 Tbsp. water

  • Ingredients for coconut cream

1 Cup fresh coconut

1/2 Cup almonds

2 Tbsp. honey or agave nectar

2 Tbsp. chia seeds

1 Tbsp. water

Directions: (Approximate cook time: 15 minutes; Serves 5-6.)

  1. Preheat a non-stick skillet or griddle to medium/medium-low heat.

  2. Next, mix all of your pancake ingredients in a medium-sized bowl.

  3. Pour batter onto your preheated skillet or griddle, until you see bubbles on the top (3-4 minutes); Then, flip the pancake to other side, cooking for 1-2 minutes.

  4. Remove from skillet/griddle, and set aside.

  5. Next, mix all of your coconut cream ingredients in a food processor or blender, and serve over pancakes while hot.

  6. Serve immediately. (Feel free to top with fruit & nuts!)

  7. Eat & enjoy!

 What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

Paleo Chicken Salad Cucumber Bites!

Summer is here, and we’re glad to be back! We couldn’t think of any better way to up the ante than giving you these delicious Paleo Chicken Salad Cucumber Bites from Tasty25 Foodologist & New Orleans, LA native, Amber Constant. This creative recipe is a crisp & refreshing way to stay food conscious during the summer season, and works perfectly as a party snack platter, or a meal by itself. Best thing about it? It feeds 4 people at 255 calories per serving, contains over 22 grams of protein, and is also high in Vitamins A & B6! Trust us when we say, this is one Tasty25 creation you won’t wanna just look at. Share your thoughts with us by leaving a rating & comment below, and we hope you enjoy. Happy Cooking! – Tasty25 Staff

 

Paleo_Chicken_Cucumber

 

CALORIE COUNT: 255 Calories Per ServingSERVING SIZE: 349 grams.

 

What you need:

3 Large cucumbers

1 1/2 Cup shredded chicken breast (2 chicken breasts)

1/3 Cup celery, chopped fine

1/3 Cup red onion, chopped fine

1/3 Cup shredded carrot

1/3 Cup pecans, chopped

2 Tbsp. hemp seeds

1 Tbsp. black sesame

2 Tbsp. kelp seasoning

1 Tsp. paprika

1/2 Tsp. cayenne

1 Tsp. black pepper

1/2 Tsp. ground mustard

2 Tbsp. avocado

1 Tbsp. fresh chopped parsley

1/4 Cup Veganaise

1 Tbsp. apple cider vinegar

Olive Oil (For Cooking Chicken Breasts)

Directions: (Approximate cook time: 15 minutes; Serves 4 adults.)

  1. Turn on your stovetop to medium-high heat.

  2. Place a large skillet on the stovetop, and cook your chicken breasts in olive oil for 8-10 minutes, turning every 90 seconds; after your chicken is thoroughly cooked, shred chicken in a bowl, and set aside.

  3. Next, with your cucumbers set aside, mix all of the spices, avocado, apple cider vinegar, and Veganaise together; set aside.

  4. Then, mix all of your remaining ingredients, including the shredded chicken, in a separate bigger bowl.

  5. Take your cucumbers, and cut them into 1/2 inch slices; then mix together both bowls of ingredients.

  6. Place 1 Tbsp. of the chicken salad mixture in between 2 cucumber slices; repeat, and serve immediately.

  7. Eat & enjoy!

 What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

 

Amber_Constant

Amber Constant is Tasty25 Magazine’s “Foodologist” from New Orleans, LA.

 

5-Minute Açaí Super Foods Bowl!

Spring brings us a new healthy & delicious recipe that’s great to eat for any meal! Check out this 5-Minute Açaí Super Foods Bowl submitted by our Tasty25 contributor Amber Constant of New Orleans, Louisiana; a tasty blend of granola, fresh berries, bananas, and the wonderful açaí fruit! This yummy bowl feeds 2 people at 298 calories per serving, contains 34% of your daily recommended intake of dietary fiber, and it’s absolutely packed full of Vitamin’s C, B6 & B12! Make sure to let Amber know what you think by leaving a rating & comment below, and we hope you enjoy. Happy Cooking! – Tasty25 Staff

 

Quick Fact: Anthocyanins and flavonoids are powerful antioxidants that help defend the body against life’s stressors, and the açaí berry is full of them! They also play a role in the body’s cell protection system. Free radicals are harmful byproducts produced by our bodies; eating a diet rich in antioxidants lessens the destructive power of free radicals, and may help reduce the risk of some diseases, such as heart disease and cancer!

 

Acai_Super_Food_Bowl

 

CALORIE COUNT: 298 Calories Per ServingSERVING SIZE: 219 grams.

 

What you need:

1/3 Cup 2% milk

1/2 Cup banana

1 1/2 Cup frozen berries

1 1/2 Tbsp. açaí berry freeze dried powder

1 1/2 Tsp. maca powder

1 Tbsp. cacao powder

1/2 Cup raw organic granola

1/4 Tsp. baking powder

Optional Toppings:

Fresh blueberries, blackberries, or strawberries

Honey

Chia seeds

Hemp seeds

Dried fruit

Directions: (Approximate cook time: 5 minutes; Serves 2 adults.)

  1. Take a medium-sized glass bowl, and stick it in the freezer to remain cold during the preparation process.

  2. Choose your toppings (OPTIONAL), and wash/prepare them; Set aside for later.

  3. Next, mix your 2% milk, 1/2 Cup of banana, frozen berries, acai powder, maca, and cacao powder in a high speed blender until smooth. (Tip: The puree will be thick; don’t mix too much, because this will sometimes cause it to liquify! – Amber)

  4. Now remove your glass bowl from the freezer, and spread 1/4 Cup of granola evenly into the bottom of the bowl.

  5. Then pour your thick, frozen smoothie puree onto the granola evenly. (Tip: If your puree has started to liquify, put into the freezer for a few minutes until it gets a bit hardened. – Amber)

  6. Finish the recipe by topping with the additional 1/4 Cup of granola, adding your optional fruit & seed toppings!

  7. Eat & enjoy!

 What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

 

Amber_Constant

Amber Constant is a Tasty25 Magazine contributor from New Orleans, LA.