6 Incredibly Healthy and Delicious Recipes For The Whole Family

egg salad (1)


By Joanne Beccarelli 

If you missed this post full of 2-weeks worth of mouth watering recipes, check it out now!

Our writers are not only SUPER knowledgable about all things health, but they’re also pretty savvy in the kitchen!

Joanne Beccarelli of ©GLAD for Health is a regular contributor and her recipes leave your senses POPPIN’!

She’s compiled 6 recipes for you to keep you on the healthy eatin’ train! Choo choo!!!

Check out these super-delicious meal options below! And leave a comment to let her know how like them.

Avo Crisps, 2 Ways – Spicy Mash, Avo Italiano

©GLAD for Health

Quick and easy to make, this spin on the ever so popular healthy breakfast item, avocado toast, will get you thinking about your own combinations. I like the crunch from brown rice cakes combined with the creaminess of avocado. This breakfast is gluten-free, with no cholesterol, yet loaded with fiber, healthy fats and vitamin C.

Spicy Mash
Serves: 1 Serving
  • 1 brown rice cake
  • ½ avocado, mashed
  • Sprinkle of red pepper flakes
  • Dash of salt & pepper
  1. brown rice cake
  2. ½ avocado, mashed
  3. Sprinkle of red pepper flakes
  4. Dash of salt & pepper

Avo Italiano
Serves: 1 Serving
  • 1 brown rice cake
  • ½ avocado, sliced
  • 3 cherry tomatoes, quartered
  • 2 basil leaves, torn or sliced
  • Dash of salt & pepper
  1. Arrange avocado slice on rice cake.
  2. Add tomato pieces.
  3. Sprinkle with basil.
  4. Season with salt and pepper
  5. Enjoy!


Power Breakfast “Cobbler”

©GLAD for Health

The combination of warm, gooey oats, crunchy nuts and seeds with fruit on top reminds me of cobbler, except much less sweet and for breakfast! This breakfast is gluten-free and has no cholesterol, yet it is packed with magnesium, manganese, iron and calcium.

Power Breakfast “Cobbler”
The combination of warm, gooey oats, crunchy nuts and seeds with fruit on top reminds me of cobbler, except much less sweet and for breakfast! This breakfast is gluten-free and has no cholesterol, yet it is packed with magnesium, manganese, iron and calcium.
  • ½ cup gluten-free organic rolled oats
  • 2 tsp hemp hearts
  • 2 tsp chia seeds
  • 1 tbsp sunflower seeds
  • 1 tbsp tart dried cherries (substitute: dried cranberries, blueberries, or raisins)
  • 1 cup water
  1. In an oversized microwavable bowl, stir ingredients together (oats, hemp hearts, chia seeds, sunflower seeds, cherries, water).
  2. Microwave on high for 3 minutes.
  3. Remove from oven.
  4. Stir, then add:
    ⅓ - ½ cup hemp milk, without carrageenan (substitute: any other non-dairy milk)
    5-10 pecan halves, broken
    1 nectarine, sliced (substitute: peach or ½ cp blueberries)


Eggy-Less Salad

©GLAD for Health

Going plant based does not mean that some of your old favorites are gone forever. It simply means they get remade. This mock egg salad captures the textures and the flavors you remember, but without the eggs and cholesterol and offers a ton of nutritional benefits.

It is loaded with protein and fiber, calcium, iron, manganese, magnesium, niacin, phosphorus, riboflavin, selenium and thiamin. Freezing the tofu ahead of time provides better texture, but if in a rush, this can be skipped.

If you have not yet added black salt to your pantry, this is a great one to have on hand to add the rich sulfur taste that some recipes benefit from. Use this eggy-less salad to build a great sandwich or plop a scoop on top of a green salad.

Eggy-Less Salad
Serves: 2 Servings
  • 4 tsp nutritional yeast
  • 1 tsp turmeric
  • ¼ tsp curry powder
  • ¼ tsp onion powder or flakes
  • ½ tsp celery seed
  • ¼ tsp garlic powder
  • 2 tsp liquid aminos
  • 1 tbsp dijon mustard
  • ⅓ cup vegan mayonnaise
  • Black salt, to taste (substitute: sea salt)
  • Pepper, to taste
  • 1 stalk celery, diced fine
  • 1 dill pickle, diced fine (substitute: 2 tbsp relish)
  1. Stir together all ingredients (without tofu) in a separate bowl.
  2. Add crumbled tofu to the finished mix.
  3. Enjoy!
Ahead Of Time:

12 ounce, extra firm tofu


Freeze, then defrost when ready to use (freezing makes the tofu more firm).
After defrosting, squeeze/drain until extra water is removed.
Tear apart and crumble with hands.


Apple Sage Sausage Sandwich

©GLAD for Health

2 servings

I don’t usually consider recipes that use other pre-made items as “recipes,” but this option solves a few common challenges we share; it is super easy for busy days and it is delicious.

In assembling this plant powered sandwich, I was working from the memory of one of the best vacation lunches I ever had in Vail, Colorado at the Swiss Hot Dog Company. That was before becoming plant-based. This sandwich uses some of the same elements –  briny, tangy, fresh and crunchy. It is plant-based and can be gluten-free, depending on how you choose your bread. Plus, it uses lots of sprouts and bitter foods that are high in nutrition, help with digestion and balance cravings.

Making the quick pickled red onions

bld41. In a bowl whisk together until dissolved:

  • ½ cup apple cider vinegar
  • 2 tsp sugar or honey
  • 1 ½ tsp sea salt
  • 1 cup water
    • Set aside
  • 1 large red onion sliced thinly
    • Place onion rings in a pickling jar
    • Pour liquids over onions and let sit at least 1 hour
    • Cap and refrigerate for longer term storage

2. Brown the sausage in a non-stick pan:

  • 1 tsp olive oil, heated
  • 2 Field Roast Smoked Apple Sage sausages, sliced in half and removed from plastic casing

3. Assemble your sandwiches (approximate amounts per sandwich):

  • Your favorite bread, wrap or roll – I like a sourdough roll, ciabatta or a flaxseed wrap
  • 2 tsp dijon mustard
  • 2 sausage halves per sandwich
  • ½ dill pickle, sliced or chopped
  • 1 forkful pickled red onions, drained
  • ½-1 cup alfalfa sprouts
  • ½ cup baby arugula


Spicy Peanut Rice Bowl

©GLAD for Health

2-4 servings as dinner or side dishbld5

1. Cook rice according to package directions:


  • 2 cups brown rice
  • 3 ½ cups water


  1. Bring water to a boil, add rice, cover and reduce heat.
  2. Cook until rice is just done, drain any leftover water.
  3. Set aside to cool.

2. Prep & cook the vegetables:


  • 1 head broccoli, 3 stalks
  • Cut into florets of the same size, reserve stalks for juices
  • 1 large carrot, large julienne
  • 1 ear corn, cut kernels off cob
  • 1 tbsp light sesame oil


  1. In a large flat pan or wok, heat the sesame oil.
  2. Saute the broccoli until pan dries, then add 1-2 tablespoons of water if more cooking time is needed.
  3. Remove cooked broccoli from the pan to a large bowl.
  4. Saute the carrots and corn, in the same way, then add to the broccoli.

3. Make the sauce, in a small bowl:



  1. Stir vigorously until blended.
  2. Hint: warm the bowl or add a tablespoon of hot water if necessary to blend the ingredients.

4. Assemble the ingredients:

  • Combine the vegetables, rice and sauce in the large bowl, then add:
  • 1 tbsp arame
  • 3 scallions, sliced (reserve half for garnish)
  • 2 tsp sesame seeds (reserve half for garnish)
  • Garnish and serve


Lentil Stew With Greens

©GLAD for Health

Everyone likes a hearty stew. This one is loaded with protein and fiber, incorporating legumes, vegetables and leafy greens and it’s a nutritional powerhouse – vitamin A, vitamin C, iron, magnesium, manganese, phosphorus and thiamin. It tastes great hot over a hearty grain such as brown rice, millet, or farro, or even over polenta squares.

Lentil Stew With Greens
Serves: 4 Servings
  • 2 tbsp olive oil
  • 2 cups black lentils
  • Rinse then soak in water for 1-2 hours
  • 1 medium leek, clean and dice
  • 2 stalks celery, ¼ inch dice
  • 1 medium yukon gold potato, ½ inch dice
  • 1-2 carrots, ½ inch dice
  • 1 tsp herbs de provence (substitution: ½ tsp thyme, ½ tsp oregano)
  • 1 bay leaf
  • 1 tsp salt, or to your taste
  • ½ tsp pepper, or to your taste
  • 2 cups greens (kale, swiss chard, or spinach), cut thinly crosswise
  • 1 cup frozen pearl onions
  • 1 cup frozen baby peas
  • 1 quart low sodium vegetable broth or water
  1. In a heavy sauté pan or small dutch oven:
  2. Heat 2 tbsp oil then add leeks.
  3. Cook until limp, not brown.
  4. Add celery, sauté until translucent, not brown.
  5. Add potatoes and carrots, sauté 2-3 minutes.
  6. Add spices.
  7. Then add the lentils, and enough broth or water lentils to be soup.
  8. Lower heat and simmer until lentils are al dente.
  9. Watch carefully and add more liquid if necessary.
  10. When lentils are just done, add pearl onions and peas until warmed.
  11. Stir in the kale and allow to wilt, but don’t over cook.
  12. Serve over a hearty grain such as brown rice, millet, or farro.
  13. Garnish with fresh chopped parsley.


Joanne Beccarelli
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Joanne Beccarelli

Holistic Health Coach, Juicing Junkie and Writer at GLAD for Health
Joanne Beccarelli is a holistic health coach, juicing junkie, writer, soon to be cookbook author and recovered emotional eater. Inspired by many great voices in the health-thru-food revolution, Joanne found her way out of hiding in shame (losing almost 100 lbs in the process) and stepped away from the corporate world. She now dedicates every day to helping others who are overwhelmed, overworked, and overstressed, find awareness, fulfilment and better health.

Joanne has a Certificate in Plant Based Nutrition from eCornell/T. Colin Campbell Foundation, and became a Certified Health Coach through the Institute of Integrative Nutrition. She is also a member of American Association of Drugless Practitioners (AADP), and the International Association of Health Coaches (IAHC).
Joanne Beccarelli
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