It’s hard to get the words “easy” and “healthy” in the same recipe. But, we’ve got them here. Read on!

1. Use These Spice Blends Instead Of Using Salt Or Sugar

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Cajun Spice Blend

2 Tbsp cumin

2 Tbsp coriander

2 Tbsp paprika

1 ½ tsp salt

1 ½ tsp black pepper

Cayenne pepper to taste (you can go as high as you want here—the more you add, the hotter it will be)

1 Tbsp dried oregano

This spice blend is great on grilled chicken, tofu, or even salads.

Greek Spice Blend

1 Tbsp garlic powder

1 Tbsp dried basil

1 Tbsp dried oregano

1 ½ tsp salt

1 ½ tsp pepper

1 ½ tsp dried parsley

1 ½ tsp dried rosemary

1 ½ tsp dried thyme

3/4 tsp ground nutmeg

Use this on Greek salads, when roasting vegetables with olive oil, or in hummus.

Pumpkin Pie Spice Blend

1/4 cup ground cinnamon

2 tsp ground ginger

2 tsp nutmeg

2 tsp all spice

1 tsp ground cloves

Some fun uses for this blend are: in oatmeal, on yogurt, or even on a peanut butter sandwich with sliced bananas.

Lemon Pepper

Zest from 3 lemons

2 Tbsp plus 2 tsp black pepper

2 Tbsp salt

This is great on chicken, on salads, or on popcorn.

Curry Blend

2 Tbsp cumin powder

2 Tbsp ground coriander

2 Tbsp turmeric

1 ½ tsp ground cardamom

1/2 tsp cinnamon

1/2 tsp cayenne pepper

I’d recommend using this any time you want to give dishes an Indian flair.

Italian Spice Blend

2 Tsbp dried basil

2 Tsbp dried oregano

1 Tsbp dried thyme

1 Tsbp dried rosemary

1 Tsbp garlic powder

1/4 tsp onion powder

1/4 tsp salt

This is perfect for lasagna or pasta dishes—and it even works well on sautéed vegetables with fresh garlic.

Chili Seasoning

2 Tbsp chili powder

1 tsp cumin

1 tsp coriander

1 tsp unsweetened cocoa powder

1/2 tsp garlic powder

1/4 tsp cayenne pepper

1/2 tsp salt

1 tsp regular paprika

1 tsp smoked paprika (or use 2 tsp regular paprika if you can’t find smoked)

This blend is an easy way to spice up chili recipes—or any southwestern dish, really.

Taco Seasoning

2 Tbsp chili powder

2 Tbsp ground cumin

1 ½ tsp onion powder

1 ½ tsp garlic powder

½ tps cayenne pepper

½ tsp black pepper (optional)

½ tsp salt

½ tsp oregano

In addition to using this for taco meat, you can also mix it into refried beans, use it to flavor enchiladas, or stir it into Greek yogurt as a substitute for a “spicy sour cream.”

Indian Sweet Spice Blend

1 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp hing (a.k.a. Asafoetida; find it online or at Indian markets)

1/2 tsp turmeric

Salt to taste (no more than 3/4 tsp)

1 tsp ground cumin

1/2 tsp ground coriander

This works great as a base for sautéed vegetables, in lentil soup, or any Indian stew. Just fry the spices in 1 Tbsp olive oil until the seeds make a “popping” sound, add your vegetables/lentils/etc. into the pan, and heat until the food is cooked through.

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2. Omelettes Are A Perfect Choice Any Time Of Day

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1. To start, chop some herbs. Jacques uses a mix of “fines herbs,” which includes chives, parsley, tarragon, and chervil.

2. Next, crack 3 eggs into a bowl. Jacques stresses the importance of cracking them on a surface (like your counter or cutting board), rather than the edge of the bowl.

3. Before you whisk the eggs, pierce the yolks with a fork; this makes it much easier to blend everything together.

4. Season the eggs with salt and pepper and add the herbs. Whisk everything together super vigorously. “Don’t go slowly here,” Jacques says.

5. The eggs need to be REALLY well-blended. You can tell they are REALLY well-blended when you lift the fork and then the eggs come streaming down, the yolks and whites together in sweet eggy harmony.

6. Now it’s time to cook the omelette. Like everything great in life, a perfect omelette has lots of butter.

7. Put the skillet over medium heat and add about 2 tablespoons of that butter. The butter should sizzle a little, but not furiously. It should melt quickly.

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3. Making Your Food Ahead Of Time Gives You The Assurance That You’ll Be Eating Healthy.

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Here’s some ideas to make meal prep a whole lot easier.

Chopped-Up Vegetables
I love having these on hand — and not just during the Whole30, either. If you pre-cut some veggies, you might be surprised how much more likely you are to choose them as a snack!

Chopped-Up Citrus
These Cara Cara oranges looked so pretty at the market — I thought they’d make a lovely addition to my meals this week. Much like the veggies, I find myself more likely to grab them if they’re already sliced.

Roasted Root Vegetables
This week I roasted a big batch of Yukon Gold and Japanese sweet potatoes. These have made an awesome breakfast with a sunny-side-up egg.

Tuna Salad
I know it may seem super basic, but like I said, this stuff doesn’t have to be fancy. I’ve been enjoying my premixed tuna salad on a bed of greens with lots of other veggies and a sprinkle of roasted sunflower seeds. I dress the whole thing with olive oil and some apple cider vinegar.

Hard-Boiled Eggs
I love having these around to make a quick egg salad in lettuce cups, to chop up and put into an actual salad, or to simply eat with a little bit of salt. It’s an easy protein to have on hand.

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4. You Can Still Eat Vegetable Spirals Without Having A Spiralizer

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Hungryroot specializes in natural, gluten free food … all under 500 calories.

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5. Chili And Cold Weather Are A Natural Match

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Use the above chart to make the perfect mix of protein and vegetables to make your favorite chili!

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