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




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.

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



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.

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




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


Spicy Buffalo Baked Taquitos!

As the weather begins to get warmer each day, here’s a yummy Mexican recipe to bring in the flavors of Spring! Check out these Spicy Buffalo Baked Taquitos submitted by Tasty25 contributor Amber Constant of New Orleans, Louisiana; these delicious ethnic treats are a healthy twist to a Mexican delight, filled with meat, veggies, and all sorts of great spices! The meal feeds 4 adults at only 320 calories per serving, low in sodium, and they’re packed full of protein, dietary fiber, and much more. Share your thoughts with Amber by leaving a rating & comment below, and we hope you enjoy. Happy Cooking! – Tasty25 Staff




CALORIE COUNT: 320 Calories Per ServingSERVING SIZE: 161 grams.


What you need:

1 Cup of white onion, chopped

2 Cloves of garlic, minced

1/4 Cup diced red bell pepper

1/4 lb. Raw buffalo meat, ground (96-98%lean)

1/4 Cup fresh salsa

1/4 Cup goat cheese

1/4 Cup black bean spread (I used Cedars brand.)

1/4 Cup white bean spread (I used Cedars brand.)

1/4 Cup cooked quinoa

1 Package of Sprouted Corn Tortillas

1 Tbsp. kelp

1 Tsp. ground black peppercorn

2 Tsp. cumin

1 Tsp. paprika

2 Tsp. cayenne powder

2 Tsp. chili powder

1 Tbsp. dried cilantro, or more if using fresh

Coconut Oil (For Brushing)

Directions: (Approximate cook time: 25 minutes; Serves 4 adults.)

  1. Preheat oven to 425F. In a skillet, saute onions for 4 minutes; Add red pepper, then saute for 2 minutes, adding garlic until aromatic. (1 minute or so.)

  2. Next, add the buffalo meat and seasonings; Cook for 5min or until browned; Add your cooked quinoa, and stir until evenly distributed.

  3. Add in goat cheese, salsa, bean spreads, and additional seasonings if needed; Stir until evenly distributed and heated for 2-3 minutes.

  4. Open tortillas, place filling inside, and make tight rolls; Place all on a baking sheet, and brush lightly with coconut oil (Or olive oil.)

  5. Bake for 10-15min. (Bake until browned and crispy on the outside.)

  6. Remove from oven, and serve hot.

  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 is a Tasty25 Magazine contributor from New Orleans, LA.


Tasty25 TV: Strawberry & Peach Salad w/ Chicken!

It’s never a bad idea to whip up a balanced salad in the kitchen for lunch or dinner! Check out Episode 2 of Tasty25 TV, as we bring you a Strawberry & Peach Salad w/ Chicken recipe submitted by a very special Tasty25 contributor – Chef Dana Herbert of New Castle, Delaware. Chef Hebert recently competed for Buddy Valastro’s 8-week baking contest “Next Great Baker” on the cable television network TLC™, and won first place! His culinary creations have also been featured on several other cable TV networks, including WeTV™ and QVC™, and it’s an honor to welcome this world-class baker & food enthusiast to our food conscious community. His salad recipe is a complete meal consisting of only 390 calories per serving, contains 33% of your daily Vitamin A recommendation, and over 124% of your Vitamin C! Give Chef Dana’s recipe a try, and let us know what you think by rating and/or commenting. Enjoy, be food conscious, and Happy Cooking!  – David Jones II, Editor



What you need:

2  6-oz chicken breasts

2 Bunches of spinach/baby spinach (Washed, dried, and cut if needed.)

3 Cups sliced strawberries

1 Cup sliced peaches

1/2 Cup walnuts

2 Tbsp. poppy seeds

2 Tbsp. fresh lemon juice

2 Tbsp. extra-virgin olive oil

1 Tbsp. honey

1/2 Tsp. dry mustard

1/4 Tsp. black pepper powder

Pinch of sea salt & paprika


Photo by: Erik Meyer


Directions: (Approximate cook time: 15 minutes; Serving size – 4 adults)

  1. Using a whisk, combine the lemon juice, 2 Tbsp. of olive oil, dry mustard, poppy seeds, and a pinch of salt & paprika until all ingredients are dissolved; Place dressing in the refrigerator.

  2. Next, heat your oven to 350 degrees; Place walnuts & almonds on a metal baking tray, and toast in the oven for 8-10 minutes.

  3. Cut the chicken breasts into even horizontal strips; Place on a cooking grill, and grill until cooked all the way through. (10-15 minutes.)

  4. After the chicken is thoroughly cooked, toss torn spinach leaves, strawberries, and peaches in a large bowl, and drizzle the refrigerated dressing over it.

  5. Now add walnuts, and top salad with grilled chicken; serve immediately.

  6. Eat & enjoy!

 Thanks Chef Dana 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.

Smoked Salmon & Cream Cheese Lox!

It’s healthy & delicious recipes like this one that show one thing: It’s possible to be food conscious without losing the amazing taste & flavor of good food! Check out this Smoked Salmon & Cream Cheese Lox recipe sent in by Austin Stukins of Lafayette, LA; It’s full of delicious flavor, and topped with fresh tomatoes, spinach, and capers! A summertime brunch of warm bagels topped with cool cream cheese & smoked salmon, all stacked with fresh veggies and a bit of spices. Yum! Definitely give this recipe a try, and let us know what you think by rating & commenting below. As always, enjoy, and Happy Cooking! – Tasty25 Staff



What you need:

2 Onion bagels (Separated into halves.)

8 Smoked salmon lox (Lox – A thinly sliced salmon filet that has been cured.)

4 Fresh tomato slices

1 Cup fresh baby spinach leaves

1/4 Cup fresh capers

Tsp. low fat cream cheese

Tsp. black pepper

1/2 Tsp. salt

Directions: (Approximate cook time: 10 minutes; Serves 4 adults.)

  1. Place the onion bagel halves in a toaster; Toast on medium heat until lightly crispy.

  2. Spread 1 Tsp. of cream cheese onto all 4 bagel halves; Place 2 salmon lox on top of each of the bagel halves.

  3. Next, add a tomato, 4-5 leaves of baby spinach, and a few capers to each bagel slice.

  4. Evenly sprinkle the 1 Tsp. of black pepper & the 1/2 Tsp. on top of each of the bagel halves; Serve immediately.

  5. Eat & enjoy!

 Thanks Austin 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.

The Editor’s Own: Honey Glazed Baby Carrots!

Hi Tasty25ers! I have an awesome new personal recipe for you; but first i’d like to say that it’s been SO inspiring  to receive great new recipes each week from individuals all across the world, who made the decision to take a few minutes out of their day in order to share the gift of healthy nutrition. Since we launched in February of this year, our food conscious community has grown by leaps & bounds, and we now have THOUSANDS of subscribers to Tasty25 Magazine through our site and social networks! Is this not amazing, or what?! I surely think so! Join our healthy eating community and stay connected with us by placing your email address in the subscription sidebar on the right, and tell your friends & family about the great things we’re doing at Tasty25!

The recipe I have for you today is one of my personal favorites! Try out my Honey Glazed Baby Carrots; they’re so delicious, and go great with any meal as a side-dish or appetizer. And the best part is that it’s only 75 calories per serving, and you’re getting over 300% of your daily suggested serving of Vitamin A, a vitamin that’s essential for the health of your eyes! Happy Cooking to everyone, and don’t forget to send me a photo to after you try it out! – David Jones II, Editor of Tasty25 Magazine



What you need:

3 Cups mini carrots

1/3 Cup water

1 Tbsp. honey

1 Tbsp. fresh lemon juice

2 Tbsp. chopped fresh parsley

1 Tsp. grated lemon peel

2 Tsp. unsalted butter

1/4 Tsp. salt

Freshly ground pepper (To taste)

Directions: (Approximate cook time: 10 minutes; Serving size – 2-4 adults)

  1. Combine your carrots, water, honey, butter, and the salt in a large skillet; Bring all ingredients to a simmer over medium-high heat.

  2. Cover the skillet, and cook until tender for about 5-7 minutes.

  3. Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice, the grated lemon peel, and pepper.

  4. Sprinkle with parsley and serve.

  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.