Finding new and exciting meal ideas can be hard, especially when you don’t own a cookbook. Instead of searching the internet or sifting through pages of a cookbook or magazine, you can find quick, easy, and healthy meal ideas from your smartphone. The new and captivating social media platform, TikTok, has taken the world by storm. It provides short and entertaining videos that allow for easy access to information and new ideas or trends. TikTok is filled with many different recipes and healthy meal ideas that can satisfy anyone’s dietary needs. Here are some Healthy Meal Ideas you can find on TikTok.
CREAMY CHICKEN 🤤 A delicious, healthy high protein meal for you to try. Save for later ☝🏼 •481 kcals •39g PRO, 63g CHO, 15g FAT Serves 2 -200g of uncooked chicken breast -500g of potato -2 tsp of garlic salt -Broccoli/broccolini -1 red onion -2 cloves of garlic -50ml of double cream -1 reduced salt chicken stock cube mixed with 300ml of boiling water (use more water if needed) -1 heaped tsp of Dijon mustard -Fresh parsley, chopped -Salt/pepper Method: 1. Wash the potatoes and slice into wedges (I like to leave the skin on). Par boil for 5 minutes. Season with garlic salt and pepper. Air fry for 25-30 mins until soft. 2. Boil the broccoli until soft. 3. Beat down the chicken before frying. Season with paprika, salt and pepper. 4. Spray a pan with oil and add the chicken breasts. Cook on either side for 5-10 minutes. Remove from the pan and set aside. 5. One the same pan, add a drop of water. Then add the garlic and red onion. Stir and let simmer for 2 minutes. 6. Pour in the chicken stock and double cream. Mix in the Dijon mustard. Add the chopped parsley. Let it simmer again before adding back in the cooked chicken. 7. Coat each side of the chicken in the sauce. 8. Serve the potatoes, chicken, sauce and vegetables into two portions. Enjoy! #creamychicken#potatoes#garlicpotatoes#easyrecipes#healthyfood#highproteinrecipes#foryou#foryoupage
The recipe calls for: -200g of uncooked chicken breast -500g of potato -2 tsp of garlic salt -Broccoli/broccolini -1 red onion -2 cloves of garlic -50ml of double cream -1 reduced salt chicken stock cube mixed with 300ml of boiling water (use more water if needed) -1 heaped tsp of Dijon mustard -Fresh parsley, chopped -Salt/pepper
Here’s how to prepare this healthy and delicious creamy chicken recipe:
Wash the potatoes and slice into wedges (I like to leave the skin on). Par boil for 5 minutes. Season with garlic salt and pepper. Air fry for 25-30 mins until soft.
Boil the broccoli until soft.
Beat down the chicken before frying. Season with paprika, salt and pepper.
Spray a pan with oil and add the chicken breasts. Cook on either side for 5-10 minutes. Remove from the pan and set aside.
One the same pan, add a drop of water. Then add the garlic and red onion. Stir and let simmer for 2 minutes.
Pour in the chicken stock and double cream. Mix in the Dijon mustard. Add the chopped parsley. Let it simmer again before adding back in the cooked chicken.
Coat each side of the chicken in the sauce.
Serve the potatoes, chicken, sauce and vegetables into two portions.
The recipe calls for: -2 almond flour tortillas (gluten free) -5 to 6 cups of baby spinach -3 eggs -1 avocado -crushed red pepper and diced shallot to taste
Here’s how to prepare these healthy and delicious breakfast tacos:
Lightly toast and warm tortillas
Add a tablespoon of olive oil to a pan
Add diced shallots and crushed red pepper to the pan and saute.
Add spinach to the pan and saute.
Place sauteed spinach on top of the tortillas.
In the same pan, add your eggs.
Once your eggs are scrambled, place the eggs on top of the sauteed spinach.
Slice and garnish your breakfast tacos with avocado slices.
Replying to @Probablymichellegabaldon Curry fried cauliflower rice 🍚💪🏼🥰 This dinner is super customizable and perfect for the whole family. It comes together in about 15 minutes and is packed with protein, vegetables and tons of flavor. RECIPE: finally diced your vegetables of choice. I opted for onion, bell pepper, cabbage, zucchini, garlic, and onion. Add in your favorite, lean ground protein and cook over medium high heat. Once the vegetables are slightly translucent add in one bag of frozen cauliflower rice. Season with 2 tablespoons of curry powder, half a tablespoon of garam masala, 1 tablespoon of coconut aminos, and whatever else you desire. Once the meat is cooked and the spices have bloomed and are fragrant, push your rice to the side and mix in egg whites. Finish with green onion and hot sauce. ✅ #protein#highprotein#dinner#healthydinner#friedrice#cauliflower#caulifowerrice#easyhealthymeals#healthyfood#cottagecheese#easydinner#51030#familymeals#macrocounting#macrofriendly#toddlermeals#mealprep#weightloss#dinnerideas
Replying to @Todo Harissa roasted carrots + chickpeas served with creamy yogurt, feta, and spicy chili oil – truly one of the best things I’ve tasted in awhile!! Could not stop eating these when I made them and once you try you’ll understand 🫶🏼 For the carrots: 6 large carrots, sliced in half lengthwise 2 tbsp olive oil 1 tbsp honey 1/4 tsp garlic powder 1/4 tsp smoked paprika Salt, to taste For the chickpeas: 1 jar/can of chickpeas 2 tbsp harissa sauce 1 tbsp olive oil Salt + pepper For serving: 1/2 cup plain greek yogurt 2-3 oz feta 1 tbsp fresh parsley, chopped 1-2 tbsp tahini Chili-infused olive oil 1. Preheat oven to 400 and line a large baking sheet with parchment paper. Add your carrots and toss with the olive oil, honey, garlic powder, smoked paprika, and a generous pinch of salt. Bake for 15 minutes. 2. Meanwhile, drain and rinse your chickpeas. Pat dry with a clean kitchen towel, then toss in a bowl with the harissa, olive oil, and salt and pepper. 3. After 15 minutes, flip all the carrots over and move to one side of the pan. Spread the chickpeas out on the other side. Bake for 20-25 minutes. 4. Allow carrots and chickpeas to cool for 5-10 minutes. Spread yogurt out on serving dish, then add carrots, chickpeas, and remaining toppings. Serve and enjoy! #carrots#chickpeas#glutenfree#healthyfood#healthyrecipes#veggierecipes#vegetarian#plantbased#sidedish#healthysides#dinnerideas
The recipe calls for: -6 large carrots, sliced in half lengthwise -2 tbsp olive oil -1 tbsp honey -1/4 tsp garlic powder -1/4 tsp smoked paprika -Salt, to taste -1 jar/can of chickpeas -2 tbsp harissa sauce -1 tbsp olive oil -Salt + pepper -1/2 cup plain greek yogurt -2-3 oz feta -1 tbsp fresh parsley, chopped -1-2 tbsp tahini -Chili-infused olive oil
Here’s how to prepare this delicious harissa roasted carrot and chickpea dish:
Preheat the oven to 400 and line a large baking sheet with parchment paper. Add your carrots and toss with the olive oil, honey, garlic powder, smoked paprika, and a generous pinch of salt. Bake for 15 minutes.
Meanwhile, drain and rinse your chickpeas. Pat dry with a clean kitchen towel, then toss in a bowl with the harissa, olive oil, and salt and pepper.
After 15 minutes, flip all the carrots over and move to one side of the pan. Spread the chickpeas out on the other side. Bake for 20-25 minutes.
Allow carrots and chickpeas to cool for 5-10 minutes. Spread yogurt out on a serving dish, then add carrots, chickpeas, and remaining toppings. Serve and enjoy!
EP 1 of HEALTHY COMFORT FOOD: nourish pot 🍲🍅🌱! Ingredients: (6 servings) 1 tbsp olive oil 1 yellow onion diced 2 cups chopped kale 1 sweet potato cubed 1 tsp fresh garlic 2 cups chopped baby Bella mushrooms 1 head chopped lacinto kale (sub 2 cups spinach) 1 cup uncooked red lentils 3 cups vegetable broth 1 red bell pepper 1 14 Oz can crushed tomatoes 3 tbsp tomato paste 1 tsp salt Pinch of pepper How to: 1. Chop + prep all veggies. 2. In a large soup pot, add olive oil, onion and mushrooms then saute for 5 minutes. 3. Add the rest of the ingredients to the pot and bring to boil. Cover and reduce heat to low. Stir every 5 minutes for 30-40 min until lentils are tender and sweet potato is cooked! 4. Serve over rice. 5. Store in the fridge up to 5 days and in the freezer up to 4 months. 6. Cozy up and enjoy besties! #vegan#healthydinner#guthealth#glutenfree
The recipe calls for: -1 tbsp olive oil -1 yellow onion diced -2 cups chopped kale -1 sweet potato cubed -1 tsp fresh garlic -2 cups chopped baby Bella mushrooms -1 head chopped lacinto kale (sub 2 cups spinach) -1 cup uncooked red lentils -3 cups vegetable broth -1 red bell pepper -1 14 Oz can crushed tomatoes -3 tbsp tomato paste -1 tsp salt -Pinch of pepper
Here’s how to prepare this healthy one pot comfort food with Lentils:
Chop + prep all veggies.
In a large soup pot, add olive oil, onion and mushrooms then saute for 5 minutes.
Add the rest of the ingredients to the pot and bring to boil. Cover and reduce heat to low. Stir every 5 minutes for 30-40 min until lentils are tender and sweet potato is cooked!
Serve over rice.
Store in the fridge up to 5 days and in the freezer up to 4 months.
Meal Prep Sunday Ep23: High Protein Vegan Marry Me Pasta Follow @_plantbaes_ for more easy, healthy recipes 🌱 All recipes at plantbaes dot com If you spent more than 5 minutes on Foodtok last month, chances are you’ve come across a version of the viral “Marry me chicken pasta”, and if you’re like me, you were probably drooling. Of course, I wanted to veganise it but also make it extra nourishing, and while we were at it, I decided it was going to be this week’s meal prep. The combo of onions, capsicum, and sundried tomato with creamy cashew sauce, butter beans, spices and greens is unsurprisingly very tasty, and I’ve enjoyed it so much that I’ve made it 3 times already since trying it. To make it high protein (35g per bowl), we used lentil pasta. I love red lentil pasta, I’ve tried so many pulses pasta, and they’re definitely my favourite texture. Lentils are also easier to digest than most beans, so if you’re still new to the bean life, it’s a great one to stock up on. Serves 4 Ingredients: – 340g lentil pasta – 1/4 cup cashews soaked – 1/4 cup nutritional yeast – 2 cups soy milk – 1 tsp olive oil – 2 onion sliced – 3 garlic cloves minced – 2 capsicum (orange and red) diced – 1.5 cups cooked butterbeans – 1/4 cup sun-dried tomato diced – 1.5 tbsp tomato paste – 1 tsp dry rosemary – 2 tsp cajun spice – 2 tsp smoked paprika – Salt + pepper to taste – 4 cups baby spinach – 1/2 cup chopped parsley – 1/2 lemon juice Instructions: 1. Cook the pasta according to the packet instructions. 2. Blend the cashews, nutritional yeast and soy milk and set aside. 3. To a large pan on medium heat, add the olive oil and onions. Cook for 5 minutes covered. 4. Add the capsicum, garlic and sundried tomatoes, reduce the heat and cook covered for 10 minutes, stirring regularly. 5. Add the butterbean, tomato paste, spices, salt and pepper. Cook for 2 minutes, stirring regularly. Stir in the cashew cream. 6. Add the pasta, spinach, lemon juice, and parsley, and stir until the spinach is just wilted. Enjoy! #mealprep#pastalover#highprotein#easyrecipe#vegan
Balsamic Mediterranean salad recipe Ingredients – 1 bag of Persian cucumbers – 1 red onion – 3 multicolor bell peppers – 1 head of parsley – 2 avocado – 2 cans of rinsed and drained chickpeas – 1/2 a cup olive oil – Juice of two lemons – 1/4 cup balsamic vinegar – 1 tbs oregano – Big pinch of red pepper flakes – 1 tbs cumin – 1 tbs sea salt Instructions 1. Dice your cucumbers and add them to a big salad bowl. 2. Mince your red onion and add it to the bowl. 3. Cut the ends off, core, and chop your bell peppers, add them. 4. Finely mince your parsley and add it. 5. Cube your avocado and add them (optional) 6. Add your chickpeas, olive oil, lemon juice, oregano, red pepper flakes, cumin, and salt. 7. Toss everything together and enjoy! #healthy#glutenfree#dairyfree#mediteranneanfood
The recipe calls for: -1 bag of Persian cucumbers -1 red onion -3 multicolor bell peppers -1 head of parsley -2 avocado -2 cans of rinsed and drained chickpeas -1/2 a cup olive oil -Juice of two lemons -1/4 cup balsamic vinegar -1 tbs oregano -Big pinch of red pepper flakes -1 tbs cumin -1 tbs sea salt
Here’s how to make this healthy and colorful balsamic mediterranean salad:
Dice your cucumbers and add them to a big salad bowl.
Mince your red onion and add it to the bowl.
Cut the ends off, core, and chop your bell peppers, add them.
Finely mince your parsley and add it.
Cube your avocado and add them (optional)
Add your chickpeas, olive oil, lemon juice, oregano, red pepper flakes, cumin, and salt.
EPISODE 1: DATE NIGHT IN – GLUTEN-FREE, DAIRY-FREE CHICKEN PICCATA✨ this series is all about showing you how to make simple but impressive meals for a romantic date night in! We’re starting by putting a gluten and dairy-free spin on one of my favorite classics: chicken piccata! This recipe is easy but elevated which is my ideal combination on date night. Plus is absolutely IRRESISTIBLE, just like you 😉 Ingredients: 2 large chicken breast, cut horizontally into 2 cutlets each salt and pepper to season 1 cup gluten-free flour blend (or arrowroot starch) avocado oil for frying your chicken 1 shallot, minced 2 large cloves garlic, minced 2 tbsp olive oil 1 cup chicken broth 1/4 cup lemon juice + 4-5 lemon slices 1/4 cup coconut cream 2 tbsp capers, drained and rinsed 2 tbsp nutritional yeast 1/2 tsp salt For serving: prepared gluten-free pasta, fresh chopped parsley Directions: Season your chicken on both sides with salt and pepper Scatter your flour on a plate or low bowl and dredge each chicken cutlet with flour until evenly coated and shake off any excess Heat avocado oil in a large skillet over medium high and sear your chicken on both sides for about 3-4 minutes until lightly golden, working in batches to not overcrowd the pan Transfer the chicken to a clean plate Wipe down your skillet (doesn’t need to be spotless, you just want to remove any charred bits) and reduce the heat to medium Heat 2 tbsp of olive oil and add your shallot, sautéing for 2-3 minutes until translucent, then add your garlic and cook for another minute, being careful not to burn the garlic (reduce pan heat if necessary) Add the chicken broth, lemon juice, coconut cream, capers, nutritional yeast, and salt, stirring to combine, and bring to a simmer Return your seared chicken to the pan along with the lemon slices and simmer gently for 8-10 minutes, occasionally basting the chicken in the sauce Serve over gluten-free pasta and ENJOY! Follow for more simple, healthy recipes! . . #datenightdinner#datenightrecipes#easydatenightrecipes#dairyfree#glutenfree#datenightin#coupleswhocook#howtomake#eattolive#chickenpiccatarecipe#healthychickenpiccata#valentinesdayrecipe
The recipe calls for: -2 large chicken breast, cut horizontally into 2 cutlets each -salt and pepper to season -1 cup gluten-free flour blend (or arrowroot starch) -avocado oil for frying your chicken -1 shallot, minced -2 large cloves garlic, minced -2 tbsp olive oil -1 cup chicken broth -1/4 cup lemon juice + 4-5 lemon slices -1/4 cup coconut cream -2 tbsp capers, drained and rinsed -2 tbsp nutritional yeast -1/2 tsp salt -For serving: prepared gluten-free pasta, fresh chopped parsley
Here’s how to make this gluten free and dairy free chicken piccata:
Season your chicken on both sides with salt and pepper
Scatter your flour on a plate or low bowl and dredge each chicken cutlet with flour until evenly coated and shake off any excess
Heat avocado oil in a large skillet over medium high and sear your chicken on both sides for about 3-4 minutes until lightly golden, working in batches to not overcrowd the pan
Transfer the chicken to a clean plate
Wipe down your skillet (doesn’t need to be spotless, you just want to remove any charred bits) and reduce the heat to medium
Heat 2 tbsp of olive oil and add your shallot, sautéing for 2-3 minutes until translucent, then add your garlic and cook for another minute, being careful not to burn the garlic (reduce pan heat if necessary)
Add the chicken broth, lemon juice, coconut cream, capers, nutritional yeast, and salt, stirring to combine, and bring to a simmer
Return your seared chicken to the pan along with the lemon slices and simmer gently for 8-10 minutes, occasionally basting the chicken in the sauce
in my meatball era…!? 😂 idk, but i’m not mad about it. these harissa chicken meatballs are SO flavorful, easy and a great protein source! also gluten & dairy free if that’s your thing 🙂 RECIPE: for the harissa chicken meatballs (gluten free, dairy free): **makes about 18 meatballs** -1 lb ground chicken -1 egg -1/3 packed cup almond flour -1/3 cup finely diced onion (red or yellow will work) -1/4 cup chopped parsley -2 cloves garlic, minced -1 tbsp harissa (i used the trader joe’s one, if you’re using a milder brand like Mina then you may want to increase the amount) -1 tsp cumin -1/2 tsp ginger -1/2 tsp paprika -salt + pepper for the homemade hummus (gluten free, dairy free): -1 can (16oz) chickpeas, drained & rinsed -1/3 cup tahini -2 tbsp lemon juice -2 tbsp olive oil -1 clove garlic -handful of ice cubes (or some cold water) -1/2 tsp salt for the tomato cucumber salad (gluten free): -2 mini cucumbers, chopped -1 roma tomato, chopped -1/4 cup crumbled feta -1/2 tbsp red wine vinegar -salt add all meatball ingredients except for the ground chicken to a large bowl. stir until combined. then add ground chicken and mix until combined but try not to overmix! at this point you can refrigerate the mixture for 15 minutes to let it firm up or just move on. scoop out 2 tbsp and roll into balls. place onto parchment lined tray. air fry (or oven bake) at 400F for ~10 minutes. meanwhile, add garlic & chickpeas to a food processor & pulse until mostly chopped. then add tahini, lemon juice & salt. blend. slowly pour in the olive oil while the food processor is running. then, add in the ice cubes or cold water until it reaches your desired consistency. in a medium bowl, add all tomato cucumber salad ingredients and toss until combined. assemble your bowl with cooked meatballs, tomato cucumber salad, hummus and orzo if you’d like! enjoy 🙂 #harissa#chickenmeatballs#meatballrecipes#easyandhealthy#healthydinnerideas#glutenfreedairyfree#airfryerrecipes#weeknightdinner#homemadehummus#harissachicken
The recipe calls for: For the harissa chicken meatballs (gluten free, dairy free): -1 lb ground chicken -1 egg -1/3 packed cup almond flour -1/3 cup finely diced onion (red or yellow will work) -1/4 cup chopped parsley -2 cloves garlic, minced -1 tbsp harissa -1 tsp cumin -1/2 tsp ginger -1/2 tsp paprika -salt + pepper For the homemade hummus (gluten free, dairy free): -1 can (16oz) chickpeas, drained & rinsed -1/3 cup tahini -2 tbsp lemon juice -2 tbsp olive oil -1 clove garlic -handful of ice cubes (or some cold water) -1/2 tsp salt For the tomato cucumber salad (gluten free): -2 mini cucumbers, chopped -1 roma tomato, chopped -1/4 cup crumbled feta -1/2 tbsp red wine vinegar -salt
Here’s how to make this gluten and dairy free harissa chicken meatball dish:
add all meatball ingredients except for the ground chicken to a large bowl.
Stir until combined.
Then add ground chicken and mix until combined but try not to overmix!
At this point you can refrigerate the mixture for 15 minutes to let it firm up or just move on.
Scoop out 2 tbsp and roll into balls.
Place onto a parchment lined tray.
Air fry (or oven bake) at 400F for ~10 minutes.
Meanwhile, add garlic & chickpeas to a food processor & pulse until mostly chopped. 9. Then add tahini, lemon juice & salt.
Blend. Slowly pour in the olive oil while the food processor is running. Then, add in the ice cubes or cold water until it reaches your desired consistency.
In a medium bowl, add all tomato cucumber salad ingredients and toss until combined.
Assemble your bowl with cooked meatballs, tomato cucumber salad, hummus and orzo if you’d like!
