HEALTHY DINNER RECIPES (Vegan + Gluten Free) Winter Dinner Ideas

MORE Delicious, Tasty, Healthy Weeknight Dinner Ideas! I love these easy dinner recipes to make after work or on a busy night because they cook up in one-pot or one pan and use time-saving ingredients. Although they’re super nutritious, you will feel so satisfied and comforted by these warming recipes perfect for a chilly winter night.
As always, my dinner recipes are gluten free, plant-based vegan, and these are even grain free if you use a bean pasta!

HEALING ACORN SQUASH SOUP:

Ingredients:
1 bag frozen mirepoix (2 cups diced onion, carrot, celery)
1 tsp minced garlic
1 acorn squash, peeled and diced
1 tbsp fresh thyme (or 1 tsp dry thyme)
1 tsp turmeric
salt, to taste
1/2 tsp black pepper
1/2 tsp dry sage
3 cups vegetable broth
1/2 can full fat coconut milk

Using a few tablespoons of organic cooking oil water, or broth, saute mirepoix veggies, garlic, squash, thyme, turmeric, salt, pepper, and sage in a soup pot over medium heat. Once veggies are tender (5-7 minutes), add the acorn squash and broth. Stir to combine, bring to a boil, then lower heat, cover, and cook 15 minutes or until squash is tender. Transfer soup to a blender or use an immersion blender to blend until smooth (be careful, the soup is HOT!) Taste to adjust seasonings. Stir in the coconut milk and serve!

MUSHROOM MISO NOODLE SOUP

Ingredients:
1/2 white onion, diced
2 tsp minced garlic
1 package sliced mushrooms
2 tsp white miso (if not using miso, add a pinch of salt and taste for seasoning)
2 cups mushroom broth
3 cups water
8 oz chickpea or lentil pasta
1 cup frozen peas
1/4 cup full fat coconut milk
1/4 cup fresh parsley (optional)

Heat a soup pot over medium heat. Add oil or water and onions.

Cook 3-5 minutes with a pinch of salt and pepper stirring occasionally.

Add the garlic and mushrooms.

Cook another 3-5 minutes stirring occasionally until mushrooms are browned.

Add the miso, broth, and water.

Bring a boil, add the pasta, and cook according to pasta package directions (typically 9-10 minutes).

Add the peas and 1/4 cup coconut milk, taste, and adjust for seasoning. Ladle into bowls and garnish with parsley.

SPAGHETTI SQUASH NOODLE STIR FRY WITH PEANUT SAUCE

Ingredients:
1 spaghetti squash, cooked and skin removed
1 package frozen stir fry vegetables
2 cups vegan chicken, edamame, tofu, or tempeh (optional)
2 tbsp chopped peanuts, cashews, or sesame seeds

Peanut Sauce:
1/3 cup extra virgin olive oil
2 tsp minced garlic
1 tsp sriracha
1/2 tsp ground ginger
1 tbsp apple cider vinegar
1 tbsp GF tamari sauce
2 tbsp unsweetened peanut butter
1/2 lime, juiced

Prepare the sauce by blending together all the ingredients.

Toss 1/2 the sauce with the spaghetti squash noodles.

Meanwhile, cook the veggies and vegan chicken in a medium high heat non-stick skillet until veggies are tender and heated through 5-10 minutes.

Distribute the squash noodles into bowls and top with stir fry veggies.

Drizzle the bowls with the remaining sauce and chopped peanuts. Chopped cilantro would also be a great addition!

 

Some of the links in the description may be affiliate links, meaning, at no cost to you, I will earn a commission if you click through and make a purchase. Thank you for your support! 🙂

This video is not sponsored. All opinions are my own.

Thanks for watching!

Vegan Creamy Mushroom and Caramelized Onion Pasta | Healthy Holiday Dinner

We are officially in holiday entertaining mode so Abbey has partnered with her friends at Yves who have sponsored this video to help you whip up a plant-based spread everyone is going to love.

If you’re stumped on what to serve your plant-based guests this holiday, Abbey has got a dish that tends to go over well with pretty much everyone around this time – CARBS.

Abbey is no vegan, but definitely believes there is a lot of value in adding more plant-based meals to our usually routine. And carbs are the holiday KING. Abbey will pretty much ALWAYS forgo the turkey, roast beef, ham, or other holiday beast for a big bowl of creamy pasta soaked up with a crusty bread.

So today Abbey wanted to share her crowd pleasing Vegan Creamy Mushroom and Caramelized Onion Pasta made extra “meaty” thanks to Yves Original Veggie Ground Round.

This meat swap tastes and feels just like meat so it’s 100% carnivore approved, but is even easier prepare, making it a really convenient source of protein for this hectic holiday season. And with the cream free cream sauce, sweet caramelized onions and hearty mushrooms, even the hardcore meat lovers at the buffet won’t be able to refuse.

Let’s do this.

To make my sauce, heat 2 tablespoons of olive oil over medium low heat in a large skillet and add sliced onions. Cook them until they reach a deep amber colour, about 45-60 minutes.

Next add in the mushrooms and cook until lightly browned, about 7 minutes. Next add in the Yves Original Veggie Ground Round, garlic and thyme and sauté until the garlic is fragrant and the veggie ground round is crumbled.

Next, in a bowl, mix together the almond milk and flour and then add to the pan over medium heat. Allow the sauce to cook until it thickens, about 4 minutes, then pour in the almond creamer and season the sauce with salt and pepper to taste.

Next cook pasta according to box directions.

To make the crumb topping, heat two teaspoons of oil over medium heat along with the panko and garlic. Cook just until the panko browns.

To assemble the pasta, add the cooked pasta to the mushroom sauce mixture and toss everything to coat.

To serve, top the pasta with the garlic breadcrumbs, parsley, vegan parmesan and thyme leaves. Enjoy!

So whether you’ve got vegans at the holiday table, or you’re just trying to get a little more balance in your holiday menu, Abbey is sure this pasta dish will become a family fave. Thanks again to Yves for sponsoring this video. If you liked it give it a thumbs up, leave Abbey a comment below with some of your family’s favourite meatless holiday recipes, subscribe to the channel and we’ll see you next time on Abbey’s Kitchen!

4 Healthy Dinner Ideas For Weight Loss

⇨Tools and ingredients:

Colorful Measuring Cups: or
Glass Dish
Glass Bowl: or
Olive Oil:
Nonstick Frying Pan: or
Saucepan with Glass Lid:

What are you having for dinner tonight? With this list of 4 reasonable calorie weight loss meals, you have no excuse not to eat something delicious and nutritious !

All of these dinner recipes will help you stick to your healthy eating diet plan, combining delicious meals that aren’t loaded with calories.

Try out your favourite and let us know what you think!

Here are 4 easy healthy dinner ideas for weight loss

I hope you like all these healthy recipes ♡

1 quinoa and vegetable stuffed peppers 170 calories (21 serving)

Ingredients

1 medium tomato chopped
1 small zucchini, sliced and quartered
1/2 small red onion, sliced
1 clove garlic, minced
1/4 cup quinoa uncooked
1 tsp olive oil
1/8 tsp chili powder
salt and black pepper
1/8 tsp dried oregano
2 medium red bell peppers
1 tbsp parmesan cheese

Preparation

Preheat the oven to 350 degrees F.
Cut the top off of each pepper and remove the seeds and ribs. Transfer to a baking dish. Bake for 20 minutes, until softened.
Bring the quinoa and water to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes.
Meanwhile, heat 1 tsp olive oil in a medium frying pan, add garlic, courgette, onion and cook and cover until soft.
uncover and add , tomato, salt, pepper, chili powder, dried oregano,and combine with the quinoa.
Fill each pepper with the quinoa and vegetables, then top each pepper with 1/2 tbsp parmesan cheese.
Enjoy!

2 Homemade pizza 320 calories (1 serving)

Ingredients

1 head medium cauliflower
1 egg
salt and black pepper
1/8 tsp italian seasoning
1/4 cup mozarella cheese + 1/2 tbsp
1/4 medium yellow bell pepper
1/4 medium green bell pepper
1/4 small red onion
4 cherry tomatoes
3 tbsp tomato sauce

Preparation

Preheat oven to 400˚F.
Remove the leaves and stem of the cauliflower and transfer pieces to a food processor and rice it.
Heat the grated cauliflower in a skillet–don’t add oil or water–use medium heat. Stir until it has dried out somewhat, it won’t dry completely, but the dryer the better. Heat at least 10 minutes.
In a bowl, beat 1 egg with salt, black pepper, italian seasoning and combine with mozzarella cheese.
Line a baking sheet with parchment paper and place the mixture in the middle. Spread out the mixture and form a circle out of the mixture, pushing along the edge to raise a “crust.”
Bake for 15 minutes, or until the crust has become golden brown in the center and on the edges.
Top with your favorite pizza sauce and toppings.
Bake for another 5-7 minutes.
Enjoy!

3 Omelette with rice 340 calories (1 serving)

Ingredients

1/4 cup brown rice or 1/2 cup cooked
1 egg + 2 egg whites
1 scallion, chopped.
salt and black pepper
1 tsp olive oil
2 oz ground turkey
1/8 tsp dried oregano
1/8 tsp paprika
2 tbsp tomato sauce

Preparation

Cook the rice according to the package directions.
In a bowl, beat eggs with salt, black pepper, scallion chopped.
Heat 1 tsp. of olive oil in a frying pan and cook turkey until no longer pink.
Add salt, pepper, paprika, dried oregano and tomato sauce and mix it all together.
Add the rice and mix in until the rice is all coated with the tomato sauce.
Remove from heat and set aside.
Heat the large frying pan with a few drops of olive oil over high heat and pour in the eggs and cover the lid until the top is set.
Spoon the rice mixture over half the omelette and fold omelette over filling. Cook for a further minute or until just cooked through.
Enjoy!

4 Turkey penne recipe 410 calories (1 serving)

Ingredients

1 medium red bell pepper, sliced
2 oz whole wheat penne pasta or 4 oz cooked
1 tsp olive oil
4 oz ground turkey
1/8 tsp italian seasoning
1/8 tsp paprika
salt and black pepper
1/2 cup tomato sauce
1/2 tbsp parmesan cheese

Preparation

Cook the pasta according to package instructions.
Heat 1 tsp. of cooking oil in a frying pan and cook turkey until no longer pink.
Add paprika, salt, black pepper,italian seasoning and sliced bell pepper and simmer cover until soft. Uncover and add tomato sauce and cook until tomato sauce slightly reduced.
Add cooked pasta and stir until coated.
serve topped with parmesan cheese.

I hope you like all these easy recipes ♡

Easy Dinner Recipes – 30 Minute Quick Dinner Ideas

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Healthy Spooky Snacks for Halloween

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5 Minute Best Fish Dinner!

Fresh, Simple & Delicious sole meuniere recipe for dinner! Get the recipe here: http://bit.ly/DonalSoleMeuniere Check out the full episode of Donal’s Meals in Minutes on RTE 1 Tuesdays at 8.30pm Subscribe to my channel: http://bit.ly/SUBSCRIBEDonal My new cookbook FRESH, order here: http://bit.ly/DonalFreshUSA Follow me on Instagram: http://www.instagram.com/donalskehan Like my Facebook…

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