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8 Healthy Recipes From BuzzfeedTasty You Need To Try Tonight!

8 Healthy Recipes From BuzzfeedTasty You Need To Try Tonight!

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Buzzfeed Tasty has taken the internet by storm, with over 35,000,000 fans on their Facebook page and millions of others fans on their social media accounts. Their short recipes in gif or video form, showing how to make delicious snacks and meals quickly have become a hit for their simplicity and high quality!

People have always wanted to know how to make different and interesting meals but rather than reading a 3 page recipe, they can now see short (usually 15 seconds) viral videos of recipes that show you each step, each ingredient and what it should look like at the end. It couldn’t be much easier!

We have collected 8 healthy recipes from BuzzfeedTasty’s Instagram page that will show you how to make some amazing, weight loss meals for you to try! Enjoy and be sure to give them a follow on their social media for more great recipes!


8 Healthy Recipes From BuzzfeedTasty You Need To Try Tonight!


One Pan Salmon With Veggies

One-Pan Salmon With Veggies 2 servings What You’ll Need: Aluminum foil Nonstick vegetable oil cooking spray 2 pounds New potatoes (small red and yellow potatoes) 2 tablespoons olive oil 4 tablespoons lemon juice 4 cloves minced garlic 2 tablespoons fresh thyme Salt and pepper to taste 2 tablespoons honey 2 teaspoons chopped ginger 2 salmon fillets 1 bunch of asparagus, about 1 pound Directions: Preheat the oven to 400°F/200°C. Cover a sheet pan with aluminum foil and spray with nonstick cooking spray. Spread out your potatoes on the pan and drizzle with 1 Tbsp. olive oil and 1 Tbsp. lemon juice. Season with salt and pepper and sprinkle 1 clove minced garlic and 1/2 Tbsp. thyme over the potatoes. Bake for 15 minutes, flip, then bake for another 10 minutes. In the meantime, create your salmon glaze. Combine 2 Tbsp. lemon juice, 2 Tbsp. honey, 2 Tbsp. lemon juice, 2 tsp ginger, 2 cloves minced garlic, and 1 Tbsp. thyme. Set aside. Take the potatoes out of the oven and push them to the top or side of your pan. (Don’t cramp them — Make sure to still space them out a bit.) Place your salmon fillets on the pan. Season both sides with salt and pepper and brush on the glaze onto both sides. Place your asparagus on the pan and top with 1 Tbsp. olive oil, 1 Tbsp. lemon juice, salt and pepper, 1 clove minced garlic, and 1/2 Tbsp. thyme. Bake for 8-10 minutes. (The salmon should flake easily with a fork when it’s ready.) Enjoy!

A video posted by Tasty (@buzzfeedtasty) on


Kale, Sweet Potato, Onion Frittata

Kale, Sweet Potato, and Onion Frittata Here's what you'll need: 3 large eggs, yolks and whites separated 4 large egg whites* 1 small (3 to 4 inches long) sweet potato, cut in ½-inch cubes 2 teaspoons extra-virgin olive oil 1 small yellow onion, roughly chopped Kosher salt and freshly ground pepper, to taste 2 cups chopped kale leaves (about half of 1 bunch), ribs and stems removed ½ blood orange (or ½ a small navel orange) *You’ll have 4 yolks leftover. You can either discard them, or freeze them to use after the challenge Directions: Whisk together the 3 egg yolks in a small mixing bowl and set aside. Beat the seven egg whites in a large mixing bowl with a large whisk until they form soft peaks. Add the yolks to the beaten whites and very gently whisk the mixture, just to combine. Set the eggs aside in the fridge while you cook the vegetables. Preheat the oven to 450°F. Combine the cubed sweet potato with 1 cup water in a large, nonstick, oven-safe skillet over high heat. If you don’t have a large nonstick skillet, you can use a regular, oven-safe skillet. Just be sure to coat it thoroughly with oil. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, just until all the water has evaporated and the sweet potato is soft on the outside, about 8 minutes. As soon as the water is evaporated, add the olive oil and onion, stir together, and season with salt and pepper. Cook over medium heat, stirring often, until the onion starts to soften, about a minute. Add the chopped kale and cook, stirring often, until the kale is wilted and dark green, about 2 minutes more. Spread the vegetables evenly over the bottom of the skillet, then pour the egg mixture on top and spread it in an even layer. Bake in the preheated oven until the frittata is puffed, cooked through, and very lightly browned on top, 5 to 6 minutes. Let the frittata cool in the skillet for 5 minutes, then flip it onto a cutting board and cut it in half. Eat half for breakfast, with ½ a blood orange, cut in wedges.

A video posted by Tasty (@buzzfeedtasty) on


Carrot Cake Oatmeal

Carrot Cake Oatmeal Makes 1 serving Here's what you need: ½ cup grated carrot, from 1 small, peeled carrot ⅓ cup rolled oats 1 tablespoon raisins 1 cup unsweetened almond milk, divided ½ teaspoon vanilla extract ¼ teaspoon ground cinnamon 1 teaspoon honey 10 raw almonds (Men: 20 almonds), chopped ½ cup plain, 2% Greek yogurt, for garnish Instructions: Stir together grated carrot, rolled oats, raisins, and ½ cup almond milk and store in an airtight container in the fridge overnight. (If you’re following the Clean Eating Challenge, you already did this!) Combine the carrot-oat mixture, the remaining ½ cup almond milk, vanilla, cinnamon, and honey in a small pot over medium heat. Bring the mixture to a simmer and cook, stirring occasionally, until the mixture is thick and the oats are cooked, 4 to 5 minutes. Serve immediately, with almonds and Greek yogurt on top. Nutritional facts: 380 calories, 13.1 g fat (1.5 g saturated fat), 47 g carbohydrate (7.3 g dietary fiber, 20 g sugars), 19.3 g protein, 0 mg cholesterol, 268 mg sodium

A video posted by Tasty (@buzzfeedtasty) on


Spicy White Bean Vegan Chili


Chicken Fajita Soup

Chicken Fajita Soup Here's what you need: 2 lb chicken cut of your choice, diced 2 tsp chili powder 2 tsp cumin 1/2 tsp pepper 3 cloves garlic, minced 1 onion, chopped 3 bell peppers, chopped 2 limes 14 oz crushed tomatoes 48 oz chicken broth 1/2 cup cream 6 corn soft taco tortillas Instructions: In a pot or Dutch oven coated with oil, cook chicken, chili powder, cumin, and pepper for 3 minutes. Add the garlic, onion, and bell peppers, and cook until the onions are clear. Add the juice of 2 limes, crushed tomato, chicken broth, and cream, and bring to a boil. Submerge the corn tortillas in the soup. Reduce heat, cover, and simmer for 20 minutes. Stir to break up the tortillas before serving. Top with avocado, cilantro, and cotija cheese if you want!

A video posted by Tasty (@buzzfeedtasty) on


Healthy Cauliflower Fried Rice

Healthy Cauliflower Fried "Rice” Here's what you need: – Cauliflower – 1 Tbsp. of sesame oil – 1 Tbsp. of garlic – 8 oz beef, chicken, pork, shrimp, or tofu – 1 cup of diced carrots – 1 cup of frozen peas – 2 eggs – White pepper to taste – 3 Tbsp. of soy sauce – Chopped green onions for garnish Here's how you make it: Break down a head of cauliflower in a food processor until it’s the size of rice. Heat sesame oil over high. Add garlic and fry until fragrant. Add the beef, chicken, pork, shrimp, or tofu and cook until 80% done. Add carrots and peas, stir until thoroughly incorporated. Push ingredients to the sides of the pan to create a well. Pour in 2 whisked eggs and let it set for 15 seconds. Scramble eggs and fold into the cauliflower rice. Season with white pepper and stir in soy sauce. Garnish with chopped green onions.

A video posted by Tasty (@buzzfeedtasty) on


Slow Cooked Whole Chicken

Here's how you slow cook an entire chicken // RECIPE- Ingredients: – 4 tsp salt – 1 tsp cayenne pepper – 2 tsp paprika – 1 tsp thyme – 1 tsp white pepper – 1/2 tsp black pepper – 3 Tbsp. minced garlic – 2.5 lb chicken – 4 cloves of garlic – half a lemon – quarter of an onion – 2 medium carrots – 3 ribs of celery – 1 medium onion – 1 large potato Combine salt, cayenne pepper, paprika, thyme, white pepper, black pepper and garlic. Rub the mix all over the chicken. Stuff the chicken cavity with garlic cloves, half a lemon and quarter of an onion. Place the chopped carrots, celery, onion and potato into the bottom of your slow cooker. Place your seasoned chicken over the chopped vegetables. Cover and cook on low for 8 hours (or high for 4 hours). Remove chicken and let it rest for 10 minutes before serving. Serve with vegetables.

A video posted by Tasty (@buzzfeedtasty) on


Healthy Eggs In Clouds

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