Hello everyone! Welcome back to another one of my articles.
On today's post I will be sharing some healthy, delicious and original meal ideas. Don't worry— they won't be the usual banana pancakes or the avocado sandwich *rolls eyes*
Let's get started!

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Disclaimer: All of the recipes were taken from http://www.drozthegoodlife.com/


Breakfast Polenta With Apple Compote

Yes, you didn't read that wrong! Polenta is such a great option for breakfast, because of its nutritional benefits.
Delight yourself with this warm, creamy polenta, which is ideal for fall!*This is a refined sugar-free recipe; however, it includes 32 grams of sugar. If you are interested in lowering that amount, then you can always skip some ingredients.

→Total time: 17 minutes
→Serves 1


  • ¼ c. medium grind whole grain cornmeal (such as Bob's Red Mill 100% Whole Grain Cornmeal)
  • 1 Granny Smith apple, peeled and cubed
  • 6 pitted prunes, halved
  • 6 dried apricots, halved
  • 2 Tsp. honey
  • ¼ Tsp. cinnamon, plus more for sprinkling
  • Splash of 2% milk (optional)
  • 2 Tbsp. part-skim ricotta cheese or plain 2% Greek yoghurt (plain= sugar-free)

─Whisk cornmeal with 1 ¼ cups water and the salt in a microwave-safe bowl. Cover, and cook in microwave on high, 5 min. Whisk to remove any lumps. Cover; cook 5 min more. Whisk again. Let stand, covered.

─Combine apple, prunes, dried apricots, 1 Tsp honey, 2 Tbsp water, and the cinnamon in another microwave-safe bowl. Cover, and cook in microwave on high, 1 min. Stir, cover, and cook 1 min more. Let compote stand, covered, 1 min.

─Thin polenta with milk, if you like. Top with ricotta and half of compote (refrigerate remaining compote for another day). Drizzle with remaining tsp of honey and sprinkle with cinnamon.

→ 342 calories, 4 g fat (2 g saturated), 7 g protein, 74 g carb, 32 g sugar, 7 g fibre, 162 mg sodium, 10 mg cholesterol per serving

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Chickpea Pasta 'alla Norma
Pasta is always a good idea, and even more during the autumnal season! This recipe is vegetarian and vegan-friendly (if you don't add any cheese) but it can be adapted to your need and desires!

→Total time: 35 minutes
→Serves 4


  • 8 oz. chickpea penne (or another tubular shape)
  • 2 Tbsp. olive oil
  • 2 garlic cloves, thinly sliced
  • 1 small Italian eggplant, unpeeled and diced into ½-inch cubes
  • 3/4 Tsp. coarse salt
  • 1 c. canned crushed tomatoes
  • 1 c. canned chickpeas, rinsed and drained
  • red pepper flakes
  • 4 oz. soft goat cheese
  • 1/4 c. shredded basil, plus more for garnish

─Cook pasta in boiling water, stirring occasionally. Drain, reserving 1 cup pasta water.

─Heat oil in a large skillet over medium-low heat. Cook garlic, stirring, until golden brown, about 6 min. Scoop garlic out of oil; reserve. Turn heat to high and add eggplant and ½ tsp salt, plus black pepper to taste. Cook, stirring frequently, until golden brown all over, 6 to 8 min.

─Add tomatoes to skillet along with chickpeas, ½ cup pasta water, and browned garlic.

─Simmer over medium heat, 5 min. Add pasta, remaining ½ cup pasta water, red pepper flakes to taste, and remaining ¼ tsp salt, plus black pepper to taste. Stir over high heat until liquid thickens and pasta is very hot. Add cheese and basil; toss gently. Divide among 4 bowls and top with more basil for garnish.

→424 cal, 18 g fat (5 g saturated), 24 g protein, 52 g carb, 12 g sugar, 14 g fiber, 745 mg sodium, 13 mg cholesterol per serving

Chicken, pasta, and pesto image


Roasted Tomatoes and Potatoes With Olives and Thyme
This recipe is on the fancier side, due to how much time it takes to be prepared. However, if you are feeling extra special today and want to cook some delicious and healthy food, then give it a go!

→Total time: 1 hour and 50 minutes
→Serves 4

  • 1 lb. fingerling potatoes
  • 1 Tbsp. coarse salt, plus a few pinches
  • 3 good-sized ripe tomatoes (about 1 lb)
  • 2 Tbsp. olive oil
  • 1 large red or yellow onion, halved and sliced about 1⁄4 inch thick
  • 1/4 Tsp. dried thyme
  • 1/2 Tsp. fennel seeds
  • Zest of 1 large lemon
  • pepper
  • 3 garlic cloves, peeled and thinly sliced
  • 1/2 c. pitted olives (such as niçoise or kalamata)
  • 2 Tbsp. capers, rinsed and drained
  • 12 thyme sprigs
  • 1 lemon, quartered

─Heat oven to 400°F.

─Halve potatoes lengthwise. (If any are especially large, cut into thirds lengthwise.) Bring 6 cups water to a boil. Add 1 tablespoon salt and the potatoes. When boil returns, cook for 4 minutes. Scoop potatoes out with a slotted spoon and set aside.

─Drop tomatoes into same pot for about 10 seconds, then transfer to a bowl of cold water and peel off skins.

─Halve tomatoes crosswise, gently squeeze out seeds, then cut walls into large pieces. Finely chop cores.

─Heat 1 tablespoon oil in a skillet over medium-high heat. Add onion along with dried thyme and fennel seeds. Cook, tossing in pan, until onion begins to soften in color, about 5 minutes. Turn off heat, add lemon zest, and sea- son with a couple of pinches of salt and a few grinds of pepper.

─Brush an 8-cup gratin dish with 1 teaspoon of the oil. Spread half the onion, the chopped tomato cores, and half of the tomato pieces, garlic, olives, capers, and thyme sprigs in a gratin dish. Cover with potatoes and remaining tomatoes, and tuck in remaining slivers of garlic. Season with a pinch of salt and a few more grinds of pepper. Cover potatoes with remaining onion, and wiggle in rest of olives, capers, and thyme. Drizzle remaining 2 teaspoons oil over potatoes, cover with foil and bake for 25 minutes. Remove foil, and bake until potatoes are tender, 10 to 15 minutes more. Serve with lemon on the side.

→233 calories, 11 g fat (1 g saturated), 4 g protein, 32 g carb, 5 g sugar, 5 g fibre, 661 mg sodium, 0 mg cholesterol, per serving

food, healthy, and rice image

That's all for today's article!
Hope you enjoy the recipes! Hopefully I may inspire some of you to cook healthier recipes which both you body and heart will love!
Wish you all a happy and productive week.

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Much love,