Our healthy vegetarian recipes have all been made from scratch and tasted tested.  Most have an incredible array of flavors and from a variety of ethnicity.  Enjoy our healthy vegetarian recipes and keep on cooking!  Cooking from scratch is the healthiest thing you can do for good nutrition.

This breakfast strata recipe takes some prep time but is a crowd pleaser and very satisfying.  One thing that it is not is low calorie, but as I have preached and will continue to do so is that if you live a healthy lifestyle, it is okay to eat calorie-dense food on occasion.  And when your big calorie meal is at breakfast, you have all day to burn it off.

breakfast strata recipe

This Chinese Chili Noodle recipe can be made vegan, with eggs, or even the lean meat of your choice.  I love this recipe.  It is my go-to many times a year.

Chinese noodle recipe

Here is a quinoa pilaf recipe that is refreshing.  The herbs and lemon juice are a nice
addition to this recipe.

quinoa pilaf recipe

This is a favorite of mine.  Super easy to make and very, very good.  I hope you enjoy!

Chinese Noodle recipe

This Chinese Udon Noodle recipe has to be the fastest and easiest thing to cook.  I just had gotten home from an airline flight one late Sunday afternoon and I needed something fast.  Usually something fast is 30-45 minutes, but this was done and delicious in half that time.  A great recipe that your favorite personal trainer approves!

chinese udon noodle recipe

This vegetarian chili recipe has a variety of simple ingredients, that combined with using an Instant Pot to cook with, makes this recipe super easy and pretty tasty.  Sweet potatoes and quinoa are both included, along with other veggies (I added hot peppers) give you a good amount of nutrients.  Super healthy and low fat!

vegetarian chili recipe

If you want to try something different, whip up this this non-traditional pasta salad recipe.  It uses a mix of flavorful  ingredients.  You can prepare as seen here, but I added sauteed tofu to mine to boost the protein, and ate it more as an entree.

Healthy pasta salad recipe

This is a variety of white chili, with only a small amount of tomato paste.  Plenty of roasted peppers, with the ability to control the heat, makes this vegetarian chili full of flavor.  Roasted corn brings a nice hint of sweetness to it as well.  While to beans give you a shot of protein, you could always throw some tofu in it as well if you like.

Roasted pepper vegetarian chili recipe

This vegetable bowl with a protein boost recipe has some kick to it with the addition of hot sauce.  A great combination of flavors come together with solid nutrition from veggies and bulgur, which is a hearty grain.  You will not be disappointed with this recipe, I promise.

vegetable bowl with protein recipe

This African Spiced Vegetable recipe has plenty of flavor but it does not really “fill you up”, so I added tofu for protein but also recommend eating it with some rice or bread to give it substance (if that is what you are looking for).  A big variety of herbs and spices give it plenty of flavor and aside from chopping a bunch of vegetables, is really easy to prepare.

African spiced vegetable recipe

This is a great Instant Pot recipe that has an option to boost the protein with tofu.  Another super easy recipe!

indian potatoe and cauliflower recipe

I sometimes find that vegetarian dishes do not leave me feeling fulfilled.  Not the case with this vegetarian polenta casserole recipe.  It has a ton of mushrooms that really gives it a distinct flavor and the polenta leaves you with your hunger being satisfied.  It is easy to prepare, and because I used instant polenta (by accident), the cooking time was trimmed back considerably.  I will certainly make this vegetarian recipe again.

Vegetarian Polenta Casserole recipe

Mixed vegetable entree recipe

This Indian style recipe is made with an Instantpot and is full of traditional Indian spices.  I added Swiss chard, and you really add any veggies you want into this recipe, along with doubling the heat with extra jalepeno and cayenne if prefered.  If you want a boost of protein, tofu can be added as well.  This recipe is prepped and cooked in under 30 minutes, making it a quick dish for those busy weeknights.  Enjoy!

This Thanksgiving stuffing has a lighter texture than the traditional moist stuffing served on the holiday.  Still packed with all the goodies and flavor that you would expect on the holiday.  A nice change and something that I would repeat on Turkey day!

Thanksgiving stuffing recipe

Nothing is better when you can find a quinoa recipe that is easy and delicious.  I mean super easy!  This is another recipe using an Instant Pot.  If you have not grabbed one of these yet, you are missing out.  This pot makes a ton of recipes super fast with respectable flavor.  This recipe is for Latin quinoa and has a good bunch of fiber in it, thanks to the black beans.  Lots of good nutrients as well.  Enjoy!

healthy lentil soup recipe

Another Instant Pot recipe.  This Lentil soup is vegetarian and incredibly healthy.  It has to be the easiest recipe I have ever cooked.  Simply chopped up some veggies and throw them in the pot.  You dirty a knife, a cutting board, and the pot.  Mine turned out to be more of a stew consistency vs. soup, but a little added water or stock can remedy this if you wish.

If you like soups, here is another great recipe.

This is an Indian dish that is vegetarian and prepared in an Instant Pot.

Recipe for Paneer Biryani

Spicy Peanut Rice Noodle Bowls with Curried Peanut Sauce Dressing

Great Vegetarian dish.

Servings: Yield: 4-6 servings Source: joanne-eatswellwithothers.com

Ingredients

For the peanut sauce:

1 tbsp vegetable oil

2 Thai or jalapeno chiles, seeded and minced

3 garlic cloves, minced

1 tbsp grated fresh ginger

tsp Thai red curry paste

½ cup water

cup creamy peanut butter

3 tbsp seasoned rice vinegar

2 tbsp soy sauce

1 tbsp sugar

For the peanut noodle bowls:

1 cup shredded carrots

2 tbsp seasoned rice vinegar

12 oz rice noodles

3 tbsp vegetable oil

2 cups frozen edamame

4 cups shredded red cabbage

cup dry-roasted peanuts, chopped

2 tbsp torn fresh Thai basil

lime wedges

Directions

To make the peanut sauce, heat the oil in a medium saucepan over medium heat. Stir in the chiles, garlic, ginger, and curry paste. Cook until fragrant, about 30 seconds. Mix in the water, peanut butter, vinegar, soy sauce, and sugar. Bring the mixture to a simmer and cook until slightly thickened, about 2 minutes. Set aside.

To make the peanut noodle bowls, combine the carrots and rice vinegar in a small bowl and set aside.

Place the noodles in a large bowl and cover with very hot tap water, stirring to separate them. Let soak until soft, about 20 minutes. Drain noodles.

Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet or wok over medium-high heat. Add the edamame and cabbage. Cook until the edamame are warmed through and the cabbage is starting to wilt. Remove from the skillet to a bowl and set aside.

In the same skillet, heat the remaining 2 tbsp of oil over medium heat. Add the noodles, 1¼ cups water, and the peanut sauce. Cook until sauce has thickened and noodles are coated in it, about 1 minute.

Toss the noodles with the carrots, edamame, and cabbage. Divide into serving bowls and top with peanuts and basil. Serve with lime wedges to garnish.

West African Sweet Potato Soup

Serves: 6

Ingredients:

1 large onion, chopped

1 cup chopped celery

2 tablespoons minced fresh ginger

1/8 teaspoon hot pepper flakes, or to taste

4 cups peeled chopped sweet potatoes

3 cups water

3 cups low sodium tomato juice

1 cup natural, low sodium peanut butter

1/4 cup chopped parsley or cilantro

Instructions:SweetPotatoSoup

Heat 2-3 tablespoons water in a soup pot and water saute onions and celery until tender.
Stir in the ginger and hot pepper flakes and saute for one minute. Add sweet potatoes and
water, bring to a boil, cover, reduce heat and simmer until potatoes are very tender, about
20 minutes.

Stir in tomato juice and peanut butter. Working in batches, blend the soup in a high-
powered blender. Return to the pot, add the parsley or cilantro and reheat.

Recipe from DrFuhrman.com

I often get asked what I eat for breakfast, so here it is.  I like to sleep in, so I do not spend a lot of time cooking a breakfast, but instead drink a smoothie in my car on the way to Sensible Fitness.  Here it is:

~ 1 scoop of whey protein powder (greek yogurt works too)

~ some chia seeds, or flax seed powder (essential fatty acids)

~ chunk of ginger (anti-inflammatory properties)

~ splash of tart cherry juice (antioxidants)

~ serving of ever changing fresh fruit

~ as much baby kale or spinach as I can pack in

~ kefir is my liquid of choice (pro-biotic)

Does it taste great?  Well, it is not bad.  My primary concern is nutrition and not taste.  Many people load their smoothies with fruit, which tastes great, but also overdoses them with sugar.  You have to figure out what works for you in relation to your current lifestyle and goals.

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