The Healthy Haven

The Healthy Haven We're your ultimate destination for delicious & healthy recipes that help you look good & save time.

We're your ultimate destination for delicious and nutritious recipes that help you look good and save time. Let's build a healthier future together—one delicious bite at a time.🥦🌽🥕🥑

Perfect for brunch get-togethers or even as a lazy option. Spinach and Cheese StrataIngredients:1 1/4 cups whole mi...
15/04/2024

Perfect for brunch get-togethers or even as a lazy option.

Spinach and Cheese Strata

Ingredients:

1 1/4 cups whole milk
5 large eggs
1 teaspoon Dijon mustard
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter
3 cloves garlic, minced
1/2 cup sliced green onions
1 (12-ounce) package frozen chopped spinach, thawed and squeezed dry
6 cups (1-inch) cubed challah bread
3/4 cup shredded Swiss cheese, divided
3/4 cup shredded Gruyere cheese, divided
1/4 cup freshly grated Parmesan cheese, divided

Directions:

1/ In a large bowl, whisk together milk, eggs, Dijon and nutmeg; season with salt and pepper, to taste; set aside.

2/ Melt butter in a 12-inch oven-proof skillet over medium-high heat. Stir garlic, green onions and spinach until heated through, about 3-5 minutes. Remove from heat.

3/ Stir in bread cubes and gently toss to combine. Pour milk mixture evenly over the top. Stir in 1/2 cup Swiss, 1/2 cup Gruyere, and 2 tablespoons Parmesan.

4/ Cover and place in the refrigerator for at least 8 hours or overnight.

5/ Preheat the oven to 375 degrees F. Remove strata from the refrigerator, let sit for 30 minutes.

6/ Sprinkle with remaining 1/4 cup Swiss, 1/4 cup Gruyere and 2 tablespoons Parmesan.

7/ Place into the oven and bake for 25-30 minutes, or until puffed, golden brown and cooked through.

8/ Serve immediately.

From damndelicious

Hands down, this is legit the best-ever green bean ! Green Bean Casserole with Crispy Fried ShallotsIngredients:3 t...
12/04/2024

Hands down, this is legit the best-ever green bean !

Green Bean Casserole with Crispy Fried Shallots

Ingredients
:
3 tablespoons unsalted butter
1 shallot, diced
1 (8-ounce) package cremini mushrooms, diced
3 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
3 tablespoons all-purpose flour
2 1/2 cups chicken stock
1 1/2 pounds fresh green beans, trimmed and halved
2 cups freshly grated white cheddar cheese, divided
1/2 cup heavy cream
Kosher salt and freshly ground black pepper, to taste
1/2 cup Panko

For the Crispy Fried Shallots:
2 cups canola oil
4 shallots, thinly sliced into 1/8-inch-thick rings
1/2 cup all-purpose flour

Directions:

1/ Heat canola oil in a large skillet over medium high heat until it registers 325 degrees F on a deep-fry thermometer.

2/ Working in batches, dredge shallots in flour, separating the rings and coating them thoroughly; shake off excess flour.

3/ Add shallots to the skillet, a handful at a time, and cook, stirring constantly, until evenly golden and crispy, about 2-4 minutes. Transfer to a paper towel-lined plate.

4/ Preheat the oven to 350 degrees F.

5/ Melt butter in a large oven-proof skillet over medium heat. Add shallot and mushrooms, and cook, stirring occasionally, until mushrooms are tender and browned, about 5 minutes.

6/ Stir in garlic, thyme and flour, and cook, stirring frequently, until fragrant, about 1 minute.

7/ Stir in chicken stock, scraping any browned bits from the bottom of the pan. Bring to a boil; reduce heat and simmer for 4-5 minutes.

8/ Str in green beans, and cook, stirring occasionally, until crisp-tender, about 5-6 minutes.

9/ Remove from heat; stir in 1 cup white cheddar cheese and heavy cream until smooth, about 1-2 minutes; season with salt and pepper to taste. Top with remaining 1 cup white cheddar cheese, Panko and shallots.

10/ Place into the oven and bake until golden brown and bubbly, about 25-30 minutes.

11/ Serve immediately.

From damndelicious

Break out the chips! This recipe is zesty, fresh, and super easy to make.Homemade SalsaIngredients:¼ white onion, ...
09/04/2024

Break out the chips! This recipe is zesty, fresh, and super easy to make.

Homemade Salsa

Ingredients:

¼ white onion, rinsed, dried, and coarsely chopped
1 garlic clove, chopped
1 pound Roma or other small tomatoes, cut into large chunks
1 jalapeño, chopped (seeds removed, optional)
¼ cup cilantro
Juice and zest of 1 lime
½ teaspoon sea salt
¼ teaspoon cumin
Pinch of sugar

Instructions:

1/ In a food processor, combine the onion and garlic. Pulse until well chopped.

2/ Add the tomatoes, jalapeno, cilantro, lime juice, lime zest, salt, cumin, and sugar. Pulse until combined but still chunky.

3/ The consistency of this salsa varies depending on the water content of the tomatoes. If it’s too watery, strain half to remove some of the liquid. Combine the chunky strained mixture with the remaining salsa. If you still prefer a chunkier texture, strain out more of the liquid to reach your desired consistency.

From loveandlemons

Juicy, tender, super saucy chicken kabobs that everyone will love at your next ! Honey BBQ Chicken KabobsIngredien...
04/04/2024

Juicy, tender, super saucy chicken kabobs that everyone will love at your next !

Honey BBQ Chicken Kabobs

Ingredients:

2 tablespoons canola oil, divided
3 cloves garlic, minced
1 onion, diced
1 1/2 cups Texas style BBQ sauce
3 tablespoons honey
3 tablespoons whole grain Dijon mustard
1 teaspoon reduced sodium soy sauce
1 teaspoon coarsely ground black pepper
1/2 teaspoon ground ginger
2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks

Directions:

1/ Heat 1 tablespoon canola oil in a small saucepan over medium heat. Add garlic and onion, and cook, stirring occasionally, until translucent, about 3-4 minutes.

2/ Stir in BBQ sauce, honey, mustard, soy sauce, pepper and ginger. Reduce heat and simmer, stirring occasionally, until the flavors have blended, about 3-5 minutes. Let cool 10 minutes.

3/ In a gallon size Ziploc bag, combine chicken and half of BBQ sauce mixture. Marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Place remaining BBQ sauce mixture in the refrigerator.

4/ Drain the chicken from the marinade, discarding the marinade.

5/ Preheat the grill to medium high heat. Thread chicken onto skewers. Brush with remaining 1 tablespoon canola oil; season with salt and pepper, to taste.

6/ Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes. Brush skewers with remaining BBQ sauce mixture, cooking for an additional 1-2 minutes.

7/ Serve immediately with remaining BBQ sauce mixture.

From damndelicious

This easy dairy-free ice cream is so rich and delicious! Vegan Ice CreamIngredients:1 (14-ounce) can full fat coco...
01/04/2024

This easy dairy-free ice cream is so rich and delicious!

Vegan Ice Cream

Ingredients:

1 (14-ounce) can full fat coconut milk
⅓ cup pure maple syrup
¼ cup tahini
(optional) toppings: sesame seeds, tart cherries, chocolate

Instructions:

1/ Freeze the base of your KitchenAid® Ice Cream Attachment for at least 12 hours, preferably overnight.

2/ In a large bowl, whisk together the coconut milk, tahini, and maple syrup. (If your coconut milk is chunky, you may want to combine the ingredients in a blender).

3/ Pour the mixture into the ice cream maker and churn until thick, about 20 minutes. Scoop out and enjoy! If you would like thicker ice cream, freeze for 1-2 hours before serving.

Notes
When you store your ice cream in the fridge for over 24 hours, it'll harden. Let it sit at room temp for about 20 minutes to soften before scooping.

From loveandlemons

Perfectly pan-seared served with the most irresistible garlicky cream sauce with ! Salmon with Garlic Cream SauceIn...
29/03/2024

Perfectly pan-seared served with the most irresistible garlicky cream sauce with !

Salmon with Garlic Cream Sauce

Ingredients:

4 (6-ounce) salmon fillets
Kosher salt and freshly ground black pepper, to taste
1 1/2 tablespoons unsalted butter
2 cloves garlic, minced
1 medium shallot, diced
2 tablespoons all-purpose flour
1 cup chicken stock
3/4 cup half and half
3 cups baby spinach
2 tablespoons chopped fresh dill
1 lemon, cut in wedges

Directions:

1/ Using paper towels, pat both sides of the salmon fillets dry; season with 1 teaspoon salt and 1/2 teaspoon pepper.

2/ Melt butter in a large skillet over medium heat. Add salmon fillets to the skillet, skin side up, and cook until golden brown and a crust has formed, about 4-5 minutes. Using a fish turner, flip, and cook for an additional 4-5 minutes, or until desired doneness. Remove and keep warm.

3/ Reduce heat to low; add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.

4/ Whisk in flour until lightly browned, about 1 minute.

5/ Stir in chicken stock, scraping any browned bits from the bottom of the skillet.

6/ Stir in the remaining chicken stock and half and half until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste.

7/ Stir in spinach until wilted, about 1-2 minutes. Return salmon to the skillet; sprinkle with dill.

8/ Serve immediately with lemon wedges.

From damndelicious

Say hello to the easiest and of your life! Sheet Pan Beef and BroccoliIngredients:1 cup basmati rice1 1/2 pounds N...
25/03/2024

Say hello to the easiest and of your life!

Sheet Pan Beef and Broccoli

Ingredients:

1 cup basmati rice
1 1/2 pounds New York strip steak, cut into 1-inch chunks
3 tablespoons reduced sodium soy sauce, divided
2 tablespoons plus 2 teaspoons brown sugar, divided
2 heads broccoli, cut into florets
2 teaspoons toasted sesame oil
3 cloves garlic, minced
1 teaspoon freshly grated ginger
1/4 teaspoon crushed red pepper flakes
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds

Directions:

1/ In a large saucepan of 2 cups of water, cook rice according to package instructions; set aside.

2/ Preheat the oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

3/ In a large bowl, combine steak, 1 tablespoon soy sauce and 2 teaspoons brown sugar. Place steak and broccoli in a single layer onto the prepared baking sheet.

4/ Place into the oven and bake until the steak is browned and broccoli is just tender, about 16-18 minutes.

5/ In a small saucepan over medium low heat, combine sesame oil, garlic, ginger, red pepper flakes, remaining 2 tablespoons soy sauce and remaining 2 tablespoons brown sugar. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 2-3 minutes.

6/ Serve steak and broccoli immediately with rice, drizzled with soy sauce mixture and garnished with green onions and sesame seeds, if desired.

From damndelicious

It is amazingly and loaded with crispy pancetta and fried sage leaves! Butternut Squash CarbonaraIngredients:12 o...
21/03/2024

It is amazingly and loaded with crispy pancetta and fried sage leaves!

Butternut Squash Carbonara

Ingredients:

12 ounces spaghetti
4 ounces diced pancetta
2 tablespoons olive oil
1/3 cup fresh sage leaves
3 cloves garlic, minced
1 shallot, minced
1 cup butternut squash puree
1/2 cup freshly grated Parmesan
1 large egg, lightly beaten
Kosher salt and freshly ground black pepper, to taste

Directions:

1/ In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well.

2/ Heat a large skillet over medium high heat. Add pancetta and cook until brown and crispy, about 4-6 minutes; set aside. Reserve excess fat in the skillet.

3/ Heat olive oil with reserved excess fat. Add sage and cook until crisped, about 3-5 seconds; set aside.

4/ Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.

5/ Stir in butternut squash puree and 1/2 cup reserved pasta water. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Reduce heat to low.

6/ Working quickly, stir in pasta, Parmesan and egg, and gently toss to combine; season with salt and pepper, to taste. Add additional reserved pasta water, one tablespoon at a time, until desired consistency is reached.

7/ Serve immediately, topped with pancetta and sage.

From damndelicious

It’s so hearty, filling, and , yet the family will still be begging for more. Peanut Chicken Lettuce WrapsIngredie...
17/03/2024

It’s so hearty, filling, and , yet the family will still be begging for more.

Peanut Chicken Lettuce Wraps

Ingredients:

1 tablespoon vegetable oil
1 tablespoon toasted sesame oil
1 pound ground chicken
1 (3.5-ounce) package shiitake mushrooms, diced
1 carrot, peeled and diced
1 shallot, diced
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1/4 cup hoisin sauce
2 teaspoons chili garlic sauce
1 teaspoon fish sauce
2 tablespoons chopped fresh cilantro leaves
1 head butter lettuce

For the Peanut Sauce
3 tablespoons creamy peanut butter
1 tablespoon reduced sodium soy sauce
1 tablespoon freshly squeezed lime juice
2 teaspoons brown sugar
1 teaspoon chili garlic sauce, or more, to taste
1 teaspoon freshly grated ginger

Directions:

1/ To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.

2/ Heat vegetable oil and sesame oil in a large skillet over medium high heat. Add ground chicken, mushrooms, carrot and shallot. Cook until browned, about 5-7 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

3/ Stir in garlic and ginger until fragrant, about 1 minute.

4/ Stir in hoisin sauce, chili garlic sauce and fish sauce until heated through, about 30 seconds. Remove from heat; stir in cilantro.

5/ To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, drizzled with peanut sauce.

From damndelicious

Use up all that lingering for a filling, colorful and cozy you can make all year long, topped with crisp bits!ZUCC...
14/03/2024

Use up all that lingering for a filling, colorful and cozy you can make all year long, topped with crisp bits!

ZUCCHINI CORN CHOWDER

Ingredients:

4 slices bacon, diced
2 tablespoons unsalted butter
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 cup all-purpose flour
4 cups chicken broth
1 cup 2% milk
1 bay leaf
2 medium zucchini, chopped
1 1/2 cups corn kernels, frozen, canned or roasted
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

Directions:

1/ Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

2/ Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme, basil and rosemary until fragrant, about 1 minute.

3/ Whisk in flour until lightly browned, about 1 minute. Whisk in chicken broth, milk, bay leaf, zucchini and corn. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.

4/ Bring to a boil; reduce heat and simmer until zucchini is tender, about 5 minutes. Season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.

5/ Serve immediately, garnished with Parmesan, parsley and bacon, if desired.

From damndelicious

Made with whole flour & lots of zucchini, it’s super delicious & secretly healthy. Chocolate Zucchini BreadIngredie...
11/03/2024

Made with whole flour & lots of zucchini, it’s super delicious & secretly healthy.

Chocolate Zucchini Bread

Ingredients:

1¼ cup whole wheat pastry flour
1¼ all-purpose flour
⅓ cup cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon cinnamon
½ teaspoon nutmeg
3 eggs
1½ cups almond milk, room temp
¼ cup coconut oil, melted
⅔ cup maple syrup
2 teaspoon vanilla extract
2 cups shredded unpeeled zucchini
1 cup semisweet chocolate chips, more for sprinkling on top

Instructions:

1/ Preheat the oven to 350°F and lightly spray two 8x4” loaf pans with nonstick spray.

2/ In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.

3/ In a large bowl, whisk together the eggs, almond milk, coconut oil, maple syrup, and vanilla. Stir in the zucchini. Add the dry ingredients to the bowl and stir until just combined. Don’t overmix. Fold in the chocolate chips.

4/ Pour the batter into the loaf pans. Sprinkle with more chocolate chips and bake for 45 to 50 minutes, or until a toothpick inserted comes out clean and the tops spring back to the touch. Remove from the oven and cool completely.

From loveandlemons

Loaded with shredded chicken, hominy and green chillies. So cozy, so good. Slow Cooker Chicken PosoleIngredients:4...
08/03/2024

Loaded with shredded chicken, hominy and green chillies. So cozy, so good.

Slow Cooker Chicken Posole

Ingredients:

4 bone-in, skinless chicken thighs
4 cups chicken stock
1 (25-ounce) can white hominy, drained
2 (4-ounce) cans diced green chiles
1 sweet onion, diced
1 poblano pepper, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
2 medium tomatillos, diced
1/2 cup chopped fresh cilantro leaves
1 tablespoon freshly squeezed lime juice

For serving:
Shredded cabbage
Sliced radish
Crumbled queso fresco
Tortilla chips
Lime wedges

Directions:

1/ Place chicken into a 6-qt slow cooker. Stir in chicken stock, hominy, green chiles, onion, pepper, garlic, cumin and oregano; season with salt and pepper, to taste.

2/ Cover and cook on low heat for 6-8 hours. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.

3/ Stir in tomatillos, cilantro, lime juice and chicken into the slow cooker; season with salt and pepper, to taste.

4/ Serve immediately with desired toppings.

From damndelicious

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