Ditch Junk Food: These 10 Recipes Will Change Your Life!

There is no greater truth to the proverb “We are what we eat." There’s nothing like good old home-cooked meals when it comes to taking care of your health. Your body and mind will reward you for making practically all of your meals from scratch. When it comes to cooking, we want to support you in choosing consistency above perfection. A great place to start is these ten simple recipes. Enjoy cooking while satisfying all of your nutritional needs in a great way!

Where To Begin

The more whole foods, the better!

If your diet consists mostly of highly processed foods rich in sodium and refined sugar, start by including a lot of whole, healthful items in your diet instead of starting by eliminating anything.

When you visit the grocery store, start by packing your cart full of everything you want to eat to keep your body well-nourished.

Purchase an abundance of fruit, veggies, healthy carbs, and a fair quantity of protein. Since your basket is already filled, you will probably cut the amount of processed food in it by 85%.

Set A Meal Plan

The secret to a successful grocery shopping trip is meal planning. You'll save money in addition to purchasing the necessary materials and preventing food waste! However, you'll also save a lot of time by not wasting it aimlessly perusing the aisles in search of junk food.

Make a strategy before heading to the grocery shop. Make a list of the ingredients and write down the recipes for the days you want to prepare ahead of time.

From breakfast to supper, schedule your meals in advance. Some prefer to plan daily, taking into account their appetites for particular foods or the best sales that day at the grocery store. Some prefer to schedule their entire week. Whatever works best for you is what matters most; just make a list and bring it to the store.

Purchase whatever your clean eating menu suggests. Go down the junk food aisle only after you've loaded your cart completely if you can't resist.

Go For Easy Recipes

Select recipes that can be prepared in no more than 30 minutes. You'll gain confidence over time and may want to tackle more challenging recipes. But first, make things easy. It will make it easier for you to maintain a balanced diet over time and will assist you in realizing that preparing meals from scratch need not be difficult.

Meal Prep! Eat meals that are prepared to a partially cooked or ready-to-eat state. If you could have your delectable planned dinner instead, how likely do you think you would be to grab a microwave meal or visit a fast-food restaurant?

If you strive to keep only nutritious items readily available rather than unhealthy processed foods, your diet will naturally improve.

Not a Chef? No Problem

If you find the idea of cooking your own meals daunting, fear not, we’ve prepared 10 easy meals you can reach for and have ready in as little as 30 mins.

 

Spinach & Feta-Stuffed Portobello Mushrooms

Spanakopita, a Greek spinach pie influenced the filling for these filled portobello mushrooms. We skipped the phyllo to keep them quick, which makes them perfect for a simple vegetarian supper on a weeknight.

Ingredients:

• 3 tablespoons extra-virgin olive oil, divided
• 1 bunch scallions, thinly sliced
• 2 cloves garlic, finely minced
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• ½ cup crumbled feta cheese, plus an additional tablespoon
• ¼ cup finely chopped fresh dill
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon salt
• 4 medium portobello mushrooms, stems and gills removed
• Crushed red pepper flakes for garnish

How To Cook:

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced scallions and minced garlic, cooking and stirring until softened, about 3 minutes. Remove the skillet from heat and stir in the thawed and squeezed dry chopped spinach, ½ cup of crumbled feta cheese, chopped fresh dill, ground pepper, and salt to taste.

Brush the portobello mushrooms with the remaining 1 tablespoon of olive oil, ensuring they are evenly coated. Place them on a baking sheet

Divide the spinach mixture from the skillet evenly among the mushrooms, filling each generously.

Bake in the preheated oven for 15 to 20 minutes, or until the mushrooms are heated through and beginning to brown.

Sprinkle the remaining 1 tablespoon of crumbled feta cheese over the mushrooms. Optionally, garnish with crushed red pepper flakes to taste before serving.

 

Chicken, Avocado & Quinoa Bowls with Herb Dressing

These protein-rich grain bowls taste even better when the toppings are arranged individually, giving each bite a unique taste and texture. Prepare large quantities of the salad dressing, quinoa, and roasted chicken thighs, and you'll have wholesome lunches or dinners suitable for meal prep for several days. Even while the chicken thighs only require 15 minutes of preparation, you may expedite the process by using leftover or precooked chicken from the grocery to prepare the salads.

Ingredients:

• 5 boneless, skinless chicken breast (about 1 1/4 pounds), trimmed and ready for roasting
• ½ teaspoon ground pepper
• ¼ teaspoon salt
• 3 cups low-sodium chicken broth for cooking
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon salt
• 1 ½ cups quinoa

For the Italian Dressing:

• ¾ cup red-wine vinegar
• 5 tablespoons water
• 1 ½ tablespoons sugar
• 1 tablespoon Dijon mustard
• 1 large clove garlic, minced
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• ½ teaspoon salt
• ½ teaspoon ground pepper
• Olive oil: 1 ¾ cups extra-virgin olive oil

Optional Toppings:

• 1 ripe avocado, sliced
• 6 cherry tomatoes cut into quarters
• Lime slices

How To Prepare:

Set oven temperature to 425°F. Arrange the chicken on a baking tray. Add 1/4 teaspoon salt and 1/2 teaspoon ground pepper. Simmer the chicken for 14 to 16 minutes, or until an instant-read thermometer put into the thickest section reads 165 degrees Fahrenheit. Cut chicken into pieces. 

Now cook the quinoa: In a large pot, combine broth, 1 tablespoon oil, and 1/4 teaspoon salt. Bring over high heat to a simmer. Add the quinoa and cook once more. Lower the heat and let the quinoa simmer for 15 to 20 minutes, or until it has absorbed all of the liquid and the grains have burst. After turning off the heat, cover and leave for five minutes. (Set aside two cups for later.)

Mix vinegar, water, sugar, mustard, garlic, basil, oregano, salt, and pepper in a blender to make the dressing. Blend until smooth. Add oil gradually while the motor is running, puréeing until creamy. Refrigerate 1 3/4 cups for up to a week after transferring them to a big mason jar.

To put bowls together: Split 3 cups of quinoa amongst 4 sizable shallow dishes. Add the avocado, tomatoes, lime, and chicken on top. Pour in 3/4 cup of dressing.

 

Sheet-Pan Chili-Lime Salmon with Potatoes & Peppers

Craving flavor without the fuss? Easy dinners like this sheet-pan salmon dish are perfect for hectic weeknights. As the name implies, everything is prepared in a single pan. First come the potatoes, next the sweet bell peppers, and lastly the salmon fillets sprinkled with chili powder. It's a full supper that cleans up easily!

Ingredients:

• 1 ¼ pounds center-cut salmon fillet, skinned if desired, and cut into 4 portions
• 1 pound Yukon Gold potatoes, cut into 3/4-inch pieces
• 2 medium bell peppers, any color, sliced
• 2 tablespoons extra-virgin olive oil, divided
• ¾ teaspoon salt, divided
• 1/4 teaspoon ground pepper
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• 1 lime, zested

You’ll Also Need:

Cooking spray (for the baking sheet)

How To Prepare:

Preheat your oven to 425°F (220°C) and lightly coat a large baking sheet. Toss cubed Yukon Gold potatoes with olive oil, salt, and pepper. Spread them on the prepared sheet and roast for 15 minutes.

While the potatoes get a head start, create a fragrant chili-lime spice mix by combining chili powder, cumin, garlic powder, and lime zest in a small bowl. Don't forget to add the remaining salt for a touch of savory depth.

Slice your bell peppers and toss them in the same bowl used for the potatoes (to save on dishes) along with some olive oil and half of the spice mixture. This ensures they're bursting with flavor.

Pat your salmon fillets dry to ensure even browning. Then, coat them generously with the remaining spice mixture, letting the flavors permeate the fish.

After 15 minutes, carefully remove the baking sheet with the partially roasted potatoes. Make space by pushing the potatoes to one side. Add the seasoned peppers to the empty area. Now, place the salmon fillets on top of the potatoes and peppers, creating a colorful and flavorful sheet-pan arrangement.

Return the pan to the oven and roast for an additional 5 minutes per half-inch thickness of the salmon (typically around 15-20 minutes for standard fillets). This ensures perfectly cooked fish through and through.

Once the salmon flakes easily with a fork and the vegetables are tender, remove the pan from the oven. Plate your dish and enjoy a satisfying and healthy meal. For an extra touch of brightness, consider serving with lime wedges.

Kale & Avocado Salad with Blueberries & Edamame

Packed full of produce that is high in nutrients, this salad with a California flair is a tasty and filling way to get your vitamins. We adore the unusual pairing of goat cheese, edamame, and blueberries.

Ingredients:

• 6 cups chopped kale
• 1 diced avocado
• 1 cup blueberries
• 1 cup halved cherry tomatoes
• 1 cup cooked, shelled edamame
• ¼ cup toasted sliced almonds
• ½ cup crumbled goat cheese

For the Vinaigrette:

• ¼ cup olive oil
• 3 tablespoons lemon juice
• 1 tablespoon minced chives
• 1 ½ teaspoons honey
• 1 teaspoon Dijon mustard
• 1 teaspoon salt

How To Prepare:

Prep the Kale: Massage the kale in a large bowl with a little olive oil to soften it.

Add the diced avocado, blueberries, cherry tomatoes, edamame, toasted almonds, and goat cheese to the massaged kale.

Make the Vinaigrette In a separate bowl or jar with a lid, whisk together the olive oil, lemon juice, chives, honey, Dijon mustard, and salt.

Dress and Enjoy! Drizzle the vinaigrette over the salad and toss to coat everything evenly and bon appetite!

 

Zucchini Lasagna Rolls

These zucchini lasagna rolls are a terrific gluten-free substitute for noodles and a delightful way to use up an abundance of summer zucchini. For the stuffing, we prefer seasoned ground beef, but Italian sausage would work just as well.

Ingredients:

• 2 large zucchini, trimmed
• 2 teaspoons olive oil
• ½ teaspoon ground black pepper
• ¼ teaspoon salt
• 1 pound ground beef (or Italian sausage)
• 1 teaspoon Italian seasoning
• ½ teaspoon fennel seeds (optional)
• ½ teaspoon red pepper flakes (optional)
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 3 cloves garlic, minced
• 1 cup ricotta cheese
• 1 large egg, beaten
• ⅓ cup grated Parmesan cheese
• ⅓ cup chopped fresh parsley (optional)
• ¾ cup marinara sauce, divided
• 2 cups shredded mozzarella cheese, divided
• Cooking spray (for the baking dish)

How To Prepare:

Preheat your oven to 400°F (200°C). Using a vegetable peeler or mandolin, thinly slice the zucchini lengthwise into long, ribbon-like strips. In a large bowl, toss the zucchini with olive oil, salt, and pepper. Spread the zucchini strips on a baking sheet in a single layer and bake for 5-7 minutes, or until slightly softened and translucent. Let them cool slightly on a paper towel-lined plate.

While the zucchini bakes, heat a large skillet over medium heat. Add the ground beef (or sausage) and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease. Season with Italian seasoning, fennel seeds (if using), red pepper flakes (if using), salt, and pepper. Stir in the minced garlic and cook for another minute until fragrant.

In a large bowl, combine the cooked meat mixture with ricotta cheese, beaten egg, Parmesan cheese, and chopped parsley (if using). Mix well to create a cohesive filling.

Lay a zucchini strip flat on a work surface. Spread a spoonful of the filling along the length of the zucchini, leaving a small border at the top. Carefully roll up the zucchini to enclose the filling. Repeat with remaining zucchini strips and filling.

Lightly coat a baking dish with cooking spray. Arrange the filled zucchini rolls seam-side down in the prepared baking dish.

Pour half of the marinara sauce over the bottom of the dish, coating the rolls. Sprinkle with half of the shredded mozzarella cheese. Top with the remaining marinara sauce and mozzarella cheese.

Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the zucchini is tender. Let cool slightly before serving and enjoy your delicious and healthy zucchini lasagna roll creation!

 

Shrimp-&-Grits-Stuffed Peppers

This dish for healthy stuffed peppers bakes shrimp and grits inside of bell peppers. If you want to add some spice to the filling, feel free to add the optional hot sauce. Choose bell peppers (any color will do) that have level bottoms so that when they're cooked, they stand erect by themselves.

Ingredients:

• 4-5 medium bell peppers (any color) - choose peppers with flat bottoms for easy standing
• 1 ½ cups quick grits
• 1 ½ cups low-sodium chicken broth
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon salt
• ¾ cup shredded cheddar cheese
• Optional: Hot sauce (to taste)
• 1 pound peeled and deveined shrimp, chopped
• 1 bunch scallions, thinly sliced
• ½ teaspoon garlic powder

How To Prepare:

Preheat the oven to 350°F (175°C).

Wash and dry the bell peppers. Cut off the tops and carefully remove the seeds and membranes.

Cook the grits in a saucepan and bring the chicken broth to a boil. Slowly whisk in the grits and salt. Reduce heat, cover, and simmer for about 5 minutes, or according to package instructions, stirring occasionally. Remove from heat and stir in the shredded cheese and hot sauce (if using).

While the grits cook, heat olive oil in a large skillet over medium heat. Sauté the chopped shrimp and scallions for 2-3 minutes, or until the shrimp are pink and opaque. Stir in the garlic powder and cook for another minute.

Divide the cooked grits mixture evenly among the prepared bell peppers. Top with the shrimp and scallion mixture.

Place the stuffed peppers in a baking dish and bake for 10-15 minutes, or until the peppers are tender and the filling is heated through. Let cool slightly before serving and enjoy your healthy and flavorful creation!

Summer Skillet Vegetable & Egg Scramble

Hold on to those fresh herbs and veggies that are almost past their peak. Add them to this simple vegetarian dish, skillet egg scramble. This simple skillet dish works with almost any vegetable, so feel free to use your favorites or whatever you happen to have on hand.

Ingredients:

• 2 tablespoons olive oil
• 12 ounces baby potatoes, thinly sliced (about 2 cups)
• 4 cups thinly sliced vegetables (such as mushrooms, bell peppers, and/or zucchini)
• 3 scallions, thinly sliced (green and white parts separated)
• 1 teaspoon minced fresh herbs (such as rosemary or thyme)
• 6 large eggs, lightly beaten
• 2 cups packed leafy greens (such as baby spinach or baby kale)
• 1 sliced tomato
• Salt to taste

How To Prepare:

Heat the Oil in a large cast-iron or nonstick skillet over medium heat.

Add the thinly sliced baby potatoes to the hot oil. Cover the pan and cook, stirring occasionally, for about 8 minutes, or until the potatoes begin to soften.

Once the potatoes start to soften, add your chosen sliced vegetables (mushrooms, bell peppers, zucchini, or a combination) to the pan. Cook them uncovered, stirring occasionally, for another 8-10 minutes, or until the vegetables are tender and lightly browned.

Stir in your chosen fresh herbs (rosemary or thyme) for an extra burst of flavor.

Using a spatula, gently move the vegetable mixture to one side of the pan. This will create space for the eggs.

Reduce the heat to medium-low. Pour the lightly beaten eggs into the empty space in the pan. Let them cook for a minute or two, then gently stir the eggs as they set.

Once the eggs are almost cooked through, stir in the packed leafy greens (spinach or kale). Cook for another minute or two, or until the greens are wilted top with tomato.

Season the entire scramble with salt to taste. Remove the pan from the heat and serve this delightful summer dish immediately.

 

Spinach & Herb Turkey Burgers with Portobello Buns

This reduced-carb burger has roasted portobello mushroom caps in place of the traditional bun. This simple dish for Greek-inspired burgers is bursting with flavor and texture from crisp sliced red onion and creamy tzatziki.

Ingredients:

• 1 pound lean ground turkey
• 1 cup frozen chopped spinach, thawed and squeezed dry
• ⅓ cup chopped Kalamata olives
• 1 ½ teaspoons lemon zest
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano
• ¾ teaspoon salt, divided
• ½ teaspoon ground black pepper, divided
• 2 tablespoons olive oil
• 4 large portobello mushroom caps, stems removed
• 2 tablespoons olive oil
• ¼ teaspoon salt
• ¼ teaspoon black pepper

How To Prepare:

Combine ground turkey, thawed spinach, chopped Kalamata olives, lemon zest, garlic powder, oregano, half the salt, and half the black pepper in a large bowl. Mix well and form the mixture into four equal patties.

Heat the olive oil in a large skillet over medium heat.

Cook the burgers for 4-5 minutes per side, or until browned and cooked through. An internal temperature of 165°F (74°C) is recommended for safe consumption.

While the burgers cook, preheat your oven to broil. Brush the tops of the portobello mushroom caps with olive oil and season with the remaining salt and black pepper. Place them on a baking sheet, gill-side up, and broil for 2-3 minutes, or until slightly softened and tender.

Once the burgers and portobello buns are cooked, remove them from the heat. Place a cooked burger on top of each portobello bun. For added flavor and texture, you can garnish with sliced red onion, tzatziki sauce, and a handful of arugula. Enjoy your delicious and healthy burger creation! 

 

We've paired tofu and a ton of vegetables with a tasty sauce made with red curry paste, lime juice, and coconut milk for this easy curry recipe with a Thai influence. To include even more vegetables in your evening dinner, serve the curry over zucchini that has been slightly heated. Bonus: Since everything is prepared in a single skillet, washing up just one pan is required after supper.

Ingredients:

• 2 tablespoons toasted sesame oil
• 1 (14-ounce) package extra-firm tofu, drained and cubed
• 1 (14.5-ounce) can coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon lime juice
• 2 medium cloves garlic, grated
• 1 tablespoon soy sauce (optional)
• 1 (8-ounce) package sliced mushrooms
• 1 bunch scallions, thinly sliced (white and green parts separated)
• 6 cups chopped kale or spinach (or a combination)
• Salt to taste
• 2 medium zucchini (about 1 pound)
• Pinch of salt (optional)

How To Prepare:

Heat the sesame oil in a large skillet or wok over medium heat. Add the cubed tofu and cook for 5-7 minutes per side, or until lightly golden brown. Remove the tofu from the pan and set it aside on a plate.

In the same pan, whisk together the coconut milk, red curry paste, lime juice, garlic, and soy sauce (if using). Bring to a simmer and cook for 2-3 minutes, allowing the flavors to meld.

Add the sliced mushrooms and white parts of the scallions to the simmering curry sauce. Cook for 3-4 minutes, or until the mushrooms are softened.

Stir in the chopped kale or spinach (or a combination) and cook until wilted, about 1-2 minutes.

Add the cooked tofu back to the pan with the curry sauce and vegetables. Gently heat everything through for another minute. Season the curry with salt to taste.

While the curry simmers, slice zucchini. Season the zucchini with a pinch of salt (optional) and toss to distribute.

Divide the cooked zucchini slices among serving bowls. Top each serving with the flavorful tofu and vegetable curry. Garnish with the sliced green parts of the scallions for a touch of freshness. Enjoy your delicious and healthy weeknight creation!

 

Chopped Salad with Chicken

Use leftover cooked chicken in this nutritious chopped salad. The other half of the hard-boiled egg can be saved for a snack.

Ingredients:

• 2 cups chopped romaine lettuce (or your favorite greens)
• 2 tablespoons bottled blue cheese dressing (or your preferred vinaigrette)
• ¼ cup chopped tomato
• ¼ cup chopped avocado
• 3 ounces cooked, grilled, or roasted chicken breast, cut into cubes
• ½ hard-boiled egg, chopped
• ¼ cup crumbled goat cheese (optional)
• ¼ cup diced tomatoes (optional)

How To Prepare:

Place the chopped romaine lettuce (or your chosen greens) in a large bowl.

Add the chopped tomato, cooked chicken pieces, chopped egg, and any other desired ingredients to the bowl with the lettuce.

Drizzle the desired amount of blue cheese dressing (or vinaigrette) over the salad and toss everything together to coat evenly and enjoy!

 

Glow Up Your Health Journey

And if all this still seems overwhelming, we get it—starting on a health journey can be a challenge. But trust us, you've got this! It's all about those baby steps—choosing whole foods, planning out your meals, and whipping up easy, nutritious recipes. You'll be amazed at how these little changes can lead to big results over time.

We know the desire to eat healthier is all about feeling confident, energized, and strong. And yes, it can be scary. The fear of not knowing where to start or worrying about slipping up is real. But guess what? You're not alone in this. We’re in this together, and there’s a whole community here to cheer you on.

And speaking of feeling fabulous, why not look amazing while you're at it? That's where LuxeIt Athletic Leisure Wear comes in. Whether you're meal prepping in the kitchen or crushing a quick workout, our stylish, comfy outfits are designed to make you feel your best.

So, let’s make this health journey fun and oh-so-chic! Pop over to LuxeIt Athleisure Wear and find that perfect outfit that makes you want to move, cook, and live your best life. Because you deserve to look and feel amazing every single step of the way.

Head to Luxeit now and start your transformation in style.