The Ultimate Guide to Eating Healthy: Five Must-Try Recipes

1. **Quinoa Salad with Chickpeas and Avocado**

   - Ingredients:

     - 1 cup quinoa

     - 1 can chickpeas, drained and rinsed

     - 1 avocado, diced

     - 1/2 cucumber, diced

     - 1/4 cup diced red onion

     - Handful of cherry tomatoes, halved

     - Juice of 1 lemon

     - 2 tablespoons olive oil

     - Salt and pepper to taste

   - Instructions:

     1. Cook quinoa according to package instructions and let it cool.

     2. In a large bowl, combine quinoa, chickpeas, avocado, cucumber, red onion, and cherry tomatoes.

     3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over the salad and toss to coat. Serve chilled.

2. **Grilled Lemon Herb Chicken**

   - Ingredients:

     - 4 boneless, skinless chicken breasts

     - Juice of 2 lemons

     - 2 cloves garlic, minced

     - 2 tablespoons chopped fresh herbs (such as parsley, thyme, and rosemary)

     - Salt and pepper to taste

   - Instructions:

     1. In a small bowl, whisk together lemon juice, minced garlic, chopped herbs, salt, and pepper.

     2. Place chicken breasts in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.

     3. Preheat grill to medium-high heat. Grill chicken for 6-7 minutes per side, or until cooked through and no longer pink in the center. Serve hot.

3. **Stir-Fried Tofu with Vegetables**

   - Ingredients:

     - 1 block firm tofu, pressed and cubed

     - 2 cups mixed vegetables (such as bell peppers, broccoli, carrots, and snap peas)

     - 2 cloves garlic, minced

     - 2 tablespoons soy sauce

     - 1 tablespoon sesame oil

     - 1 tablespoon cornstarch

     - 1/4 cup vegetable broth

     - Cooked brown rice for serving

   - Instructions:

     1. Heat sesame oil in a large skillet or wok over medium heat. Add minced garlic and cook for 1 minute.

     2. Add cubed tofu to the skillet and cook until golden brown on all sides, about 5-7 minutes.

     3. In a small bowl, whisk together soy sauce, cornstarch, and vegetable broth. Pour over the tofu and stir to combine.

     4. Add mixed vegetables to the skillet and stir-fry until tender-crisp, about 5 minutes.

     5. Serve stir-fried tofu and vegetables over cooked brown rice.

4. **Salmon with Asparagus and Lemon**

   - Ingredients:

     - 4 salmon fillets

     - 1 bunch asparagus, trimmed

     - 2 tablespoons olive oil

     - 2 cloves garlic, minced

     - Zest of 1 lemon

     - Salt and pepper to taste

   - Instructions:

     1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

     2. Place salmon fillets on the prepared baking sheet. Arrange asparagus around the salmon.

     3. In a small bowl, whisk together olive oil, minced garlic, lemon zest, salt, and pepper. Drizzle over the salmon and asparagus.

     4. Bake in the preheated oven for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork.

     5. Serve hot with additional lemon wedges if desired.

5. **Greek Yogurt Parfait**

   - Ingredients:

     - 1 cup plain Greek yogurt

     - 1/2 cup granola

     - 1/2 cup mixed berries (such as strawberries, blueberries, and raspberries)

     - 1 tablespoon honey

   - Instructions:

     1. In a glass or bowl, layer Greek yogurt, granola, and mixed berries.

     2. Drizzle honey over the top.

     3. Repeat layering if desired.

     4. Serve immediately as a healthy breakfast or snack option.