Healthy, simple recipes for 2021 (2024)

Published: Jan. 14, 2021 at 10:44 AM EST

GRANGER, Ind. (WNDU) - If eating healthy food is your goal for 2021, Chef April Howell from Martin’s School of Cooking shared some tips on sticking to that goal.

She says it is important to do your research before starting a new diet.

And when you do choose a new diet, start out small and do not change your whole lifestyle immediately, because it can be overwhelming.

Chef April says cooking healthy meals is simple and a great way to cut out processed foods in your diet.

“It doesn’t have to be intimidating, it doesn’t have to be hard and it shouldn’t be,” Chef April said. “That’s what cooking is, it should be fun. So, if it’s not fun, then you got to, you know, try another alternative way.”

To kick-start your healthy 2021 menu, Chef April shared three easy recipes below that will satisfy the whole family:

SweetPotatoChickenNuggies (Whole30/Aip/Paleo)

Cook Time:30

Total Time:40 minutes

Yield:20-25(4servings)

Ingredients

1lb groundchicken(uncooked)

2 cupsuncookedsweetpotato, finely grated (using a grater or food processor)

2 tbspcoconut oil +1 tspfor greasing the baking sheet

2 tbspcoconut flour (or regular flour works if not worried about Paleo)

2–3sprigs green onion, chopped fine

1 tbspgarlic powder

1 tbsponion powder

1 tspsea salt

1/2 tspblack pepper (omit for AIP)

Optional: 1 tsp paprika or chili powder (not AIP but adds a kick!)

Instructions

• Preheat the oven to 400 F and line a baking sheet with parchment paper lightly greased with oil
• Combine all of the ingredients in a large mixing bowl and thoroughly mix.
• Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you’ll have about 20-25 poppers) and place them on the baking sheet
• Place in the oven for 25-28 minutes, flipping halfway through. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further. Remove from the oven when thoroughly cooked through
• Allow to cool and serve with your favorite sauce! These are made for dipping so pair them withguacamole, ketchup, mustard, etc!

Sloppy Joes with Sweet Potatoes (Paleo, DF, GF, Whole30) Cook Time:45 minutes Total Time:50 minutes Yield: 4 servings

Ingredients

4medium-largesweet potatoesor6small sweet potatoes

1 tablespoonolive oil

2 teaspoons sea salt

1 tablespoongheeorolive oil

1mediumonion, finely chopped

2clovesgarlic, minced

1poundgrass-fed ground beef

1/2green bell pepper, finely diced

1 tablespoontomato paste

14-ounce cantomato sauce

1 tablespoonsDijon mustard

1 tablespoonapple cider vinegar

1/2 teaspooncumin

1/2 tablespoonpaprika 1 teaspoongarlic powder 1/4 cupwater

Instructions

• Preheat your oven to 400 degrees Fahrenheit. Line abaking sheetwithparchment paper. Wash and dry sweet potatoes. Poke holes in each sweet potato with a fork or sharp knife 6-8 times on each side. Drizzle potatoes witholive oilandsea saltand rub over the entire potato.Bake sweet potatoes for 40-45 minutes up to 1 hour, or until a fork or knife is easily inserted. NOTE:If you are short on time, wrap with saran wrap andmicrowavethe sweet potatoes for 8min each potato, depending on size.
• In a medium-large sized skillet, heatgheeover medium heat. Sauté onions and garlic for 2-3 minutes or until onions are translucent. Add brown beef and brown, breaking up chunks, until no longer pink.
• Reduce heat and stir in green bell pepper,tomato paste,tomato sauce,dijon mustard,apple cider vinegar,cumin,paprika, andgarlic powderto skillet. Add water and simmer mixture for 10-12 minutes.
• Remove sweet potatoes from the oven. You can check for doneness by sticking a fork or knife through the center of the potato. Cut sweet potatoes lengthwise and fill with sloppy joes skillet mixture. Garnish with parsley or green onions.

One-pan cauliflower NACHOS Servings: 4 Ingredients:

1 head cauliflower 2 T olive oil 1 T garlic powder 1 t chili powder 1 t cumin Salt and pepper to taste

For the topping:

½ c cheddar cheese 1 lime, quartered 1 avocado, cubed ½ c rotisserie chicken ½ c pinto beans, canned ¼ c red onion, finely diced ¼ c Pico de Gallo 1 jalapeno, sliced Fresh cilantro to taste

Special sauce:

Avocado Lime Crema 1 medium avocado

½ cup plain Greek yogurt

juice of 2 limes.

• Blend in blender.

Instructions:

• Preheat over to 400F and rub a baking sheet with olive oil. Prep cauliflower by cutting the head into fourths. Then slice into chip-like thin pieces. Place on pan.
• Drizzle cauliflower with olive oil and then season with garlic powder, chili powder, cumin salt and pepper.
• Bake for 25mins.
• Remove cauliflower and then flip. Add cheddar cheese, rotisserie chicken, pinto beans, red onion, jalapeno and fresh cilantro.
• Bake again for 15 min.
• Serve with special sauce, fresh avocado, lime wedges and pico de gallo!

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