Looking for some new easy and healthy breakfast ideas? You’ll love this healthy breakfast quesadilla recipe…Filled with eggs, cheese and vegetables this vegetarian savory breakfast recipe is filling, delicious and pretty quick to make.


  • 2 eggs
  • 1 garlic clove, minced
  • ½ zucchini, chopped
  • 1 cup spinach
  • 1 tbsp olive oil
  • Salt
  • ½ cup shredded mozzarella
  • 1 tsp tomato paste (optional)
  • Pickled Jalapeno (optional)
  • 2 tortillas


  1. Saute the zucchini and spinach with olive oil and garlic for 3-4 minutes.
  2. Put them to one side of the pan and scramble 2 eggs on the other side.
  3. On one half of a flour tortilla arrange a layer of the sauteed vegetables, then the eggs eggs, cheese and jalapenos.
  4. Fold and toast in a non stick pan with some olive oil on both sides until golden brown.
  5. Enjoy.

Easy Veggie Wrap

This veggie wrap recipe is packed with flavor! Colorful vegetables and hummus make a satisfying, healthy lunch idea.


  • 15-ounce can chickpeas, drained and rinsed
  • 1 rib celery, thinly sliced
  • 2 green onions, thinly sliced
  • 3 tablespoons mayonnaise (or vegan mayo)
  • ½ tablespoon Dijon mustard
  • ½ tablespoon apple cider vinegar
  • ½ teaspoon celery seed
  • ¼ teaspoon kosher salt
  • ½ cup hummus, chive and onion cream cheese spread, or other spread
  • 1 carrot, shredded
  • 1/4 red cabbage, sliced
  • 1/2 red pepper, sliced
  • 1 cup chopped lettuce
  • 1 handful jarred sliced pepperoncini (optional)
  • Optional: sliced or shredded cheese
  • 2 burrito size tortillas (at least 10-inch; smaller tortillas do not work)


  1. In a medium bowl, smash the chickpeas with a fork. Mix in the chopped celery and green onions, mayonnaise, Dijon mustard, apple cider vinegar, celery seed, and kosher salt. Taste and adjust salt or add freshly ground black pepper if desired.
  2. Spread the hummus or flavored cream cheese onto the center of each tortilla, leaving a 1-inch border all the way around. Add a layer of the chickpea mixture, half in each of the tortillas. Place an even layer of carrot, red cabbage, red pepper, chopped lettuce, and pepperoncini on top. (Add shredded cheese or cheese slices if desired.)
  3. Make a burrito style-wrap by folding in each side of the tortilla, then rolling it up from the bottom. Slice the wrap in half.
  4. Eat immediately, or wrap it up in parchment or wax paper for storage and refrigerate until serving, up to 1 day. (Do not wrap in plastic, or the wrap becomes soggy.)

Sweet & Sour Chicken with Broccoli

This easy chicken and broccoli recipe makes a delicious, healthier alternative to Chinese takeout–and it takes just 20 minutes to make, so it’s ideal for an easy weeknight dinner. When toasted, ramen noodles make a tasty, crunchy topping for a stir-fry or salad.


  • 3 ounces dry ramen noodles
  • 1 tablespoon canola or avocado oil
  • 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
  • ½ cup orange juice
  • 6 cups small broccoli florets (about 12 ounces)
  • 3 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 ½ tablespoons cornstarch
  • 2 tablespoons honey
  • 1 tablespoon finely chopped garlic
  • ¾ teaspoon crushed red pepper
  • ½ teaspoon kosher salt


  1. Preheat oven to 375 degrees F.
  2. Crush noodles and spread on a rimmed baking sheet. Bake, stirring once, until lightly browned, 7 to 9 minutes.
  3. Meanwhile, heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer the chicken to a plate. Add orange juice to the pan and cook, scraping up any browned bits, for 15 seconds. Add broccoli; cover and cook until tender, about 3 minutes.
  4. Meanwhile, whisk vinegar, soy sauce and cornstarch in a small bowl.
  5. Add the vinegar mixture, honey, garlic, crushed red pepper and salt to the pan; bring to a boil. Cook, stirring, until the sauce is thickened, about 1 minute. Add the chicken and cook for 1 minute more. Top with the ramen noodles.
Categories: Nutrition