As we strive for vibrant living, it’s clear that the food we put into our bodies plays a significant role in achieving optimal health and wellbeing. In this article, we’ll be diving into 18 delectable recipes from Deliciously Ella that will tantalize your taste buds while nourishing your body. From sweet treats to savory meals, these wholesome delights are sure to inspire you to make healthy choices that will leave you feeling energized and satisfied.
Whether you’re a seasoned foodie or just looking for some inspiration in the kitchen, these recipes are sure to delight. With options ranging from comforting bowls to indulgent desserts, there’s something for everyone on this list. So, let’s get started and discover the power of wholesome eating!
Sweet Potato and Black Bean Tacos
Discover the perfect fusion of sweet and savory flavors with this unique taco recipe, featuring roasted sweet potatoes and black beans.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 4 corn tortillas
– Optional toppings: avocado, sour cream, salsa, cilantro, shredded cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, cumin, chili powder, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large skillet, heat the diced onion over medium-high heat. Add garlic and cook for 1 minute.
4. Add black beans to the skillet and stir to combine with the onion mixture. Cook for an additional 2-3 minutes.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning roasted sweet potatoes and black bean mixture onto a tortilla, then add your desired toppings.
Cook Time: 45-50 minutes
Quinoa and Roasted Vegetable Salad
A nutritious and flavorful salad that combines the nutty goodness of quinoa with the sweetness of roasted vegetables.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 large zucchini, sliced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cook quinoa according to package instructions using 2 cups of water or broth.
3. Toss sweet potato, bell pepper, and zucchini with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized.
4. Fluff cooked quinoa with a fork. Add roasted vegetables and toss to combine.
5. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 40-45 minutes
Chocolate Avocado Mousse
Experience the unique combination of creamy avocado and rich chocolate in this decadent mousse recipe.
Ingredients:
– 3 ripe avocados, mashed
– 1 cup heavy cream
– 1/2 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 2 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract
– 8 ounces good-quality dark chocolate chips (at least 60% cocoa)
Instructions:
1. In a blender or food processor, combine mashed avocado, heavy cream, cocoa powder, and sugar. Blend until smooth.
2. Add melted butter, vanilla extract, and chocolate chips. Blend until well combined and the chocolate is fully incorporated.
3. Pour the mixture into individual serving cups or a large serving dish.
4. Chill in the refrigerator for at least 2 hours or overnight to allow the flavors to meld together.
5. Serve chilled, garnished with whipped cream and chocolate shavings if desired.
Cooking Time: 10 minutes (plus chilling time)
Turmeric and Ginger Immunity Soup
Boost your immune system with this nourishing soup, featuring the anti-inflammatory powers of turmeric and ginger.
Ingredients:
– 1 tablespoon coconut oil
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 inches fresh ginger, peeled and grated
– 1 teaspoon ground turmeric
– 4 cups chicken or vegetable broth
– 1/2 cup non-dairy milk (such as almond or soy milk)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the coconut oil over medium heat.
2. Add the chopped onions and sauté until translucent, about 5 minutes.
3. Add the minced garlic and grated ginger; cook for an additional minute.
4. Stir in the ground turmeric; cook for 30 seconds.
5. Pour in the broth and non-dairy milk; bring to a simmer.
6. Reduce heat and let soup cook for 20-25 minutes or until desired consistency is reached.
7. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Lentil and Spinach Curry
A flavorful and nutritious curry that combines the comfort of lentils with the nutrients of spinach, perfect for a quick weeknight dinner.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt, to taste
– 1 cup fresh spinach leaves
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
2. Heat oil in a pan over medium heat. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, curry powder, and turmeric. Cook for an additional minute.
4. Stir in cooked lentils and spinach leaves. Season with salt to taste.
5. Serve hot, garnished with cilantro if desired.
Cooking Time: 35-40 minutes
Banana and Almond Butter Smoothie
A delicious and healthy treat that’s perfect for a quick breakfast or snack. This smoothie combines the natural sweetness of bananas with the rich flavor of almond butter.
Ingredients:
– 2 ripe bananas
– 2 tbsp almond butter
– 1/2 cup plain Greek yogurt
– 1/2 cup unsweetened almond milk
– 1 tsp honey (optional)
– Ice cubes (as needed)
Instructions:
1. In a blender, combine the bananas, almond butter, Greek yogurt, and almond milk.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Add honey if you prefer your smoothie a bit sweeter.
4. Taste and adjust the sweetness or consistency as desired.
5. Pour into a glass and serve immediately.
Cooking Time: 2-3 minutes (blending time)
Roasted Cauliflower and Chickpea Bowl
A flavorful and nutritious bowl filled with roasted cauliflower, chickpeas, and aromatic spices.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 can of chickpeas (14.5 oz), drained and rinsed
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro (optional)
– Lemon wedges (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and slightly caramelized.
4. In a separate pan, heat chickpeas over medium heat with a pinch of salt and pepper.
5. Assemble the bowl by placing roasted cauliflower on top of the warmed chickpeas.
6. Garnish with chopped cilantro and serve with lemon wedges if desired.
Cooking Time: 25-30 minutes
Beetroot and Walnut Hummus
This vibrant hummus recipe combines the natural sweetness of beetroot with the earthy flavor of walnuts, creating a unique and delicious dip perfect for snacking or as a side dish.
Ingredients:
• 1 cup cooked beetroot (cooked and peeled)
• 1/2 cup chickpeas
• 1/4 cup tahini
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1/2 cup chopped walnuts
• Salt and pepper to taste
• 2 tablespoons olive oil
Instructions:
1. In a blender or food processor, combine cooked beetroot, chickpeas, tahini, lemon juice, and garlic.
2. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
3. Stir in chopped walnuts and season with salt and pepper to taste.
4. With the blender or food processor running, slowly pour in olive oil through the top.
5. Continue blending until the hummus is creamy and well combined.
Cooking Time: 10-15 minutes
Mushroom and Thyme Risotto
A rich and flavorful Italian-inspired dish that combines the earthiness of mushrooms with the warmth of thyme.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 sprigs fresh thyme
– 1/2 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
2. Add Arborio rice and cook, stirring constantly, for 1 minute.
3. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next. This process should take about 20-25 minutes.
4. When rice is cooked, add sliced mushrooms and thyme sprigs. Cook until mushrooms release their liquid and start to brown, about 3-4 minutes.
5. If using wine, add it and cook until absorbed. Stir in butter and season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Chia Seed Pudding with Berries
Start your day off right with this nutritious and delicious chia seed pudding topped with sweet and tangy berries.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 2 tablespoons honey or maple syrup
– Pinch of salt
– Fresh berries (such as blueberries, strawberries, raspberries) for topping
Instructions:
1. In a small bowl, mix together chia seeds, almond milk, honey or maple syrup, and salt.
2. Whisk until well combined and no lumps remain.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow the mixture to thicken into pudding-like consistency.
4. Just before serving, top the chia seed pudding with fresh berries of your choice.
5. Serve chilled and enjoy!
Cooking Time: 2 hours (or overnight)
Carrot and Coriander Soup
This vibrant orange soup is a delightful twist on traditional soups, with the warm, aromatic flavor of coriander complementing the natural sweetness of carrots. Perfect for a cozy evening meal.
Ingredients:
– 2 tablespoons olive oil
– 1 large onion, chopped
– 4 medium-sized carrots, peeled and chopped
– 2 teaspoons ground coriander
– 4 cups vegetable broth
– 1/2 cup heavy cream or coconut cream (optional)
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped carrots and ground coriander. Cook for an additional 2-3 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until the carrots are tender.
4. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
5. If desired, stir in the heavy cream or coconut cream to add richness and depth.
6. Season with salt and pepper to taste. Garnish with fresh parsley or cilantro, if desired.
Cooking Time: 25-30 minutes
Buckwheat Pancakes with Maple Syrup
Start your day off right with a stack of fluffy buckwheat pancakes smothered in pure Canadian maple syrup. This recipe combines the nutty flavor of buckwheat groats with the rich sweetness of maple syrup for a breakfast treat that’s both unique and delicious.
Ingredients:
– 1 cup buckwheat groats
– 1/2 cup all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– Maple syrup (at least 1/4 cup per serving)
Instructions:
1. In a medium bowl, whisk together buckwheat groats, flour, baking powder, and salt.
2. In a separate bowl, whisk together sugar, milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Cook on a non-stick skillet or griddle over medium heat for 2-3 minutes per side.
5. Serve warm with at least 1/4 cup of pure Canadian maple syrup.
Cooking Time: Approximately 10-12 minutes for 8-10 pancakes.
Spicy Sweet Potato Wedges
Transform ordinary sweet potatoes into a flavorful snack with the perfect balance of spicy and sweet flavors.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup olive oil
– 1 tablespoon honey
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut sweet potatoes into 1-inch (2.5 cm) thick wedges.
3. In a large bowl, whisk together olive oil, honey, cumin, smoked paprika, and cayenne pepper.
4. Add the sweet potato wedges to the bowl and toss until they are evenly coated with the spice mixture.
5. Season with salt to taste.
6. Line a baking sheet with parchment paper and arrange the sweet potato wedges in a single layer.
7. Bake for 20-25 minutes, or until crispy on the outside and tender on the inside.
Cooking Time: 20-25 minutes
Avocado and Lime Chocolate Truffles
A refreshing twist on traditional chocolate truffles, these bite-sized treats combine the creaminess of avocado with the brightness of lime and the richness of dark chocolate.
Ingredients:
– 1 ripe avocado, mashed
– 1/2 cup dark chocolate chips (at least 70% cocoa)
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon vanilla extract
– 1/4 cup confectioners’ sugar
– Pinch of salt
Instructions:
1. In a medium bowl, mix together mashed avocado, lime juice, and vanilla extract until smooth.
2. Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
3. Stir confectioners’ sugar and salt into melted chocolate until combined.
4. Fold in avocado mixture until well combined.
5. Cover bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow flavors to meld.
6. Scoop tablespoon-sized portions of the mixture onto a parchment-lined surface, rolling each portion into a ball.
7. Refrigerate truffles for an additional 30 minutes before serving.
Cooking Time: None
Kale and Apple Detox Salad
Nourish your body with this refreshing salad, packed with the detoxifying powers of kale and the sweetness of apples.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 large apple, diced (Granny Smith or Gala work well)
– 1/4 cup chopped walnuts
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale leaves with your hands for about 2 minutes to help break down the fibers.
2. Add the diced apple, chopped walnuts, and crumbled feta cheese (if using) to the bowl with the kale.
3. Drizzle the olive oil and apple cider vinegar over the top, tossing gently to combine.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: None! This salad is a quick and easy snack or lunch option that’s ready in minutes.
Peanut Butter and Cacao Energy Balls
These bite-sized energy balls are packed with the goodness of peanut butter, cacao, and oats to provide a natural energy boost. With just a few ingredients and simple steps, you can enjoy these tasty treats on-the-go.
Ingredients:
– 2 cups rolled oats
– 1/2 cup creamy peanut butter
– 1/4 cup unsweetened cocoa powder
– 1/4 cup honey
– 1/4 cup chopped dark chocolate chips (at least 70% cacao)
– Pinch of salt
Instructions:
1. In a large mixing bowl, combine oats, peanut butter, and cacao powder. Mix until well combined.
2. Add honey and mix until a dough forms.
3. Fold in chopped dark chocolate chips.
4. Use your hands to shape the dough into small balls, about 1 inch in diameter.
5. Place the energy balls on a baking sheet lined with parchment paper.
6. Refrigerate for at least 30 minutes to set.
Cooking Time: None! These energy balls are ready to devour straight from the fridge.
Enjoy your delicious and nutritious Peanut Butter and Cacao Energy Balls!
Roasted Red Pepper and Tomato Soup
Transform ordinary tomatoes into an extraordinary soup by roasting red peppers to bring out their sweet, smoky flavor.
Ingredients:
– 2 large red bell peppers
– 3 lbs fresh tomatoes (any variety), cored and chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the red bell peppers on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes or until charred and blistered.
3. Remove the peppers from the oven and let them cool slightly.
4. Peel off the skin, remove seeds, and chop the roasted peppers into small pieces.
5. In a large pot, combine the chopped tomatoes, broth, and roasted pepper pieces.
6. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
7. Use an immersion blender or transfer the soup to a blender and puree until smooth.
8. If desired, stir in heavy cream or half-and-half to add richness and creaminess.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh basil leaves.
Cooking Time: 45-50 minutes
Zucchini and Basil Pesto Pasta
A refreshing twist on classic pasta dishes, this recipe combines the flavors of zucchini, basil, garlic, and parmesan to create a light and satisfying meal perfect for warm weather.
Ingredients:
– 8 oz. pasta of your choice
– 2 medium zucchinis, spiralized
– 1/4 cup fresh basil leaves
– 3 cloves garlic, minced
– 1/4 cup extra virgin olive oil
– 1/4 cup grated parmesan cheese
– Salt and pepper to taste
– Freshly ground black pepper, to serve
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute.
3. Add spiralized zucchini and cook, stirring occasionally, until tender, about 5-7 minutes.
4. Stir in basil leaves and cook for an additional minute.
5. Combine cooked pasta, zucchini mixture, and parmesan cheese. Season with salt and pepper to taste.
6. Serve immediately, garnished with freshly ground black pepper.
Cooking Time: Approximately 15-20 minutes.
Summary
Get ready to fuel your body with Deliciously Ella’s latest recipe collection! This wholesome cookbook features 18 mouth-watering dishes that will nourish your body and soul. From sweet potato and black bean tacos to quinoa and roasted vegetable salad, there’s something for every taste bud. Indulge in chocolate avocado mousse, turmeric and ginger immunity soup, or chia seed pudding with berries. Each recipe is carefully crafted to promote vibrant living and overall well-being. Whether you’re a busy bee or just looking for healthy inspiration, these recipes are sure to satisfy your cravings while doing your body good.
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