Cooking at Home: Easy and Healthy Recipes to Inspire You to Cook

Happy National Cooking Day! Today, we celebrate the pleasures of cooking at home.

If you’re stuck in a cooking rut, consider yourself a takeout fiend, or tend to settle for crackers and salami for dinner, then today is the day to start nourishing your body with healthy home-cooked meals.

A nourishing meal is not about devouring leafy greens or whole grains only, it’s about including these healthy ingredients into your meals and swapping out more nutritious elements for your body.

We’ve compiled a list of recipes handpicked by our Culinary Medicine team to inspire you to cook healthier at home. So, whip out your pans, spatula, ladles, and get cooking!

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Courtney’s Favorite Recipes

Courtney Kiang, RDN

Tofu Cauliflower Korma and Dal

Tofu cauliflower korma - cooking at home, healthy home-cooked meal

My two-year-old son and I love this Indian-inspired vegan dish. It’s a well-balanced meal for the family and is bound to please meat-eaters too.

This recipe calls for an immersion blender for easy cooking, but a standard blender will do. Add spinach or green beans for additional veggie content. Serve over brown rice and yellow lentil dal for a spicy side dish.

Tip: Before cooking, squeeze the water content out of the tofu to better absorb the spices and curry. This step is not necessary but encouraged.

Avocado and Black Bean Brownies 

avocado black bean brownies - cooking at home, healthy home-cooked meal

These brownies are a new favorite of mine since joining the AHWC team! They come together in the blender beautifully without dirtying a single mixing bowl.

There’s no flour in this recipe, and it’s lower in calories than a traditional brownie. Instead, you use black beans, which provides the fudginess you would expect from a great brownie and adds protein and fiber. The avocado serves as a healthy source of fat, adding vitamin C and fiber as well. Serve warm with ice cream!

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Lisa’s Favorite Recipes

Lisa Wingrove, RD, CSO

Cooking is my refuge and my joy. COVID-19 has changed the world in so many ways, and I am delighted that more people are cooking at home, discovering the benefits of real food, and relishing in the creative energy that is the cooking process.

I love budget-friendly and seasonal recipes, and as we head into fall, here are two of my favorite recipes.

Spiced Chickpea Stew with Coconut and Turmeric

Alison Roman’s Spiced Chickpea Stew (aka #thestew) blends turmeric with plant proteins and coconut milk for a silky, nourishing pick-me-up that’s loaded with antioxidants to repair damage in our stressed bodies. Quick and easy, its base comes from pantry staples, so your budget will be happy.

Borscht Soup

Borscht Soup - cooking at home, healthy home-cooked meal

Beets are a great source of fiber and nutrients, including vitamin C for immune support and folate for cell production. When it’s in season, they are sweet and make a vibrant borscht, the perfect easy-freeze meal for cold weather. The color will keep the kids happy and curious about how their bodies work!

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Cristina’s Favorite Recipes

Cristina Rebellón, RDN, CHC

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Cinnamon-Pumpkin Overnight Oats

Cinnamon Pumpkin Overnight Oats - cooking at home, healthy home-cooked meal

Overnight oats, how I love thee! This is a recipe I prepare in the evening when I need to rush out the door the next day or don’t have enough ingredients to make a soup or salad for lunch. It’s packed full of fiber from the oats, pumpkin, and nuts, which keeps me full for hours.

It’s important that my oats have various textures and flavors, so I love that this recipe combines crunch from pumpkin seeds, warmth from the cinnamon, and tangy smoothness from the Greek yogurt. It’s a must-try!

Black Bean and Veggie Enchiladas 

black bean enchiladas - cooking at home, healthy home-cooked meal

This recipe will come in handy during the colder months. It’s such a comforting dish, especially after a long day, and reheats incredibly well.

I love this recipe because I can make the enchilada sauce from scratch with ingredients I already have at home. Store-bought enchilada sauce has a ton of sodium or doesn’t always meet my spice level. By making my own sauce, I can control the salt and heat, and best of all, I can use this sauce on my eggs for breakfast the next day.

Tip: Make this dish if you have any crumbling tortillas or veggies left in the fridge.

Find more healthy recipes by browsing our Pinterest boards. Don’t forget to join us on Tuesday evenings for our Culinary Medicine virtual cooking classes!