Doable and delicious dinner recipes for health and comfort.
Dig into these three easy throw-together dinner recipes for new year nutrition.
Stove-Top Dinner: Socca Pizzas
A Hutchinson Family Favorite
These homemade garbanzo-crust pizzas are fun to make as a family. Set up a toppings bar and create your own vegetarian dinner adventure.
Roasted red peppers
Roasted asparagus & leeks
For the Crust:
1 cup gluten-free blend flour
1 ¼ cup garbanzo flour (I use Bob’s Red Mill)
2 cups water
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
salt and pepper to taste
Add 1 tbsp olive oil to nonstick pan and ladle batter into pan. Let cook until browned and crunchy, flip and cook the other side. Top with roasted veggie combos. This is an easy, delicious, vegetarian/vegan dinner that leaves yummy leftovers for lunch.
Dutch Oven Dinner: Hearty Vegetable Soup
Modified from The Recipe Critic
Toss a garden’s worth of vegetables into a pot with some broth and simmer to perfection. This soup stands on its own as a warming winter meal.
1/2 red onion diced
2 cloves garlic minced
1 tablespoon fresh ginger peeled and minced
2 cups chopped celery
1 cup chopped carrots
3 cups broccoli florets
1 cup cauliflower florets
1/2 teaspoon turmeric optional or to taste
1 can 14.5 oz can of no salt diced tomatoes (preferably organic)
4 cups water or vegetable broth
1 teaspoon Italian seasoning
pink Himalayan salt or sea salt, to taste
fresh cracked black pepper to taste
2 cups kale de-stemmed and torn in pieces
1 cup purple cabbage chopped
juice from ½ of a small lemon
chopped parsley for serving
In a large pot, add oil and turn on the heat to medium-high. Add onion, garlic and ginger. Sauté for 2 minutes, stirring occasionally. Add the celery, carrots, broccoli and cauliflower. Stir and cook for about 2-3 minutes, until slightly softened. Stir in the turmeric and diced tomatoes.
Add water and bring to a boil. Reduce heat and simmer for 15-20 minutes or until vegetables are soft. Stir in the Italian seasoning, salt and pepper to taste, kale, cabbage and lemon juice near the last 2-3 minutes of simmering. Serve hot with chopped parsley.
Slow Cooker Dinner: Thai Chicken with Peanut Sauce
Modified from Real Food Whole Life
Whisk together a five-ingredient peanut sauce to die for and throw this delicious dinner in the crockpot to eat whenever you’re ready.
For the Peanut Sauce:
⅓ cup natural peanut butter at room temperature or melted
1 garlic clove finely grated
1 tablespoon pure maple syrup
4 tablespoons low-sodium gluten-free tamari or soy sauce
4 tablespoon rice vinegar or fresh lime juice
⅓ cup warm water
hot sauce to taste
For the Chicken + Veggies:
2 pounds boneless skinless chicken breasts or thighs
2 cups broccoli florets
2 cups sliced red and green bell peppers
1 onion chopped
1 can full fat coconut milk
Chopped green onion and cilantro for serving optional
In a medium bowl, make the peanut sauce by whisking together the peanut butter, garlic, maple syrup, tamari, rice vinegar or lime juice and warm water until very smooth.
Add chicken along with ⅓ cup sauce to a 6-quart slow cooker. Cover and cook on high for 3-4 hours or low for 4-5 hours, or until the chicken shreds easily with a fork.
Remove the chicken, shred with two forks, or chop into pieces. Meanwhile, add broccoli, onion and bell pepper to slow cooker. Cover and cook on high for 20-30 minutes, until the veggies are just tender.
Add the chicken back to the slow cooker along with the remaining sauce, stirring to combine. Alternatively, serve the chicken and cooked veggies in a bowl along with the juices from the bottom of the slow cooker. Sprinkle with cilantro and green onion before serving. Option to serve over brown rice or quinoa.
For more info on feeling your best through smarter food choices, contact our holistic nutritionists and learn more about our Natural Weight Loss Program. It’s a personal puzzle, but we can assist in figuring out what’s best for your body.
Book a free 20-minute consultation with Healthy Nest Nutrition owner Robin Hutchinson to see if our programs are right for you.
Hi! I’m Robin, the founder of Healthy Nest Nutrition. I am a board-certified holistic nutritionist in Denver, Colorado. My passion is helping people find the right diet for their bodies and then showing them how to make healthy nutrition doable and delicious!