420 health recipes

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Pumpkin and avocado oil soup blends pumpkin, fennel and potato into a silky pureed soup, with buttery avocado oil standing in for butter. A light, velvety vegan starter finished with a drizzle of oil.

This deliciously fluffy and nutty almond honey flourless cake will for sure satisfy your sweet tooth.

Flaked tuna mixed with crisp apples, crunchy almonds, sweet raisins, and cucumber in a curry-spiced yogurt dressing. This protein-packed salad comes together in 10 minutes for healthy lunches all week.

Try these easy fruity popsicles to cool down the hot summer day.

Elegant Scandinavian berry compote with fresh blueberries, blackberries, strawberries, and raspberries in a lightly sweetened maple and cinnamon sauce.

Potato chowder with diced potatoes, grated carrot, and onion simmered in chicken broth, then finished with a creamy skim milk base thickened by a flour slurry. A lighter chowder with all the comfort and none of the heaviness.

A hearty vegetarian lentil chili simmered from red lentils, kidney beans, tomatoes, peppers, and fresh chili. High in protein and fiber, easy to make in one pot, and as fiery as you like.

An apricot stuff for roasting whole chicken or turkey, perfect for the holidays. From a church LIFE cookbook. Bake outside the bird for a low fat alternative.

Crusty seeded multigrain boule baked in a Dutch oven with whole wheat, oats, rice flour, flax, poppy, sesame, and sunflower seeds. No-knead, high-fiber artisan bread at home.

Vegan barley mushroom casserole simmered low and slow with onions, sliced mushrooms, and vegetable broth. Naturally low-fat, high-fiber, and packed with savory umami depth.

An easy way to make a homemade banana frozen yogurt. It's packed with banana flavor, creamy and smooth. You won't go back to store-bought one after you have it.

Grapes, dried apricots, figs, fresh salad greens and cooked turkey breast make a delicious, refreshing yet wholesome salad.

Loaded with Vitamin C and potassium, this smoothie is great for a quick immune boosting breakfast on the go.

Crispy corn tortilla quesadilla stuffed with charred corn, sundried tomatoes, red onion, and smoky melted mozzarella. Vegetarian, light, and done in 16 minutes flat.

Brussels sprout and carrot salad marinated in lemon vinaigrette for hours, served chilled. Diabetic-friendly, vegan, high-fiber side dish that gets better as it sits.