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This Week's Healthy Recipes

Recipes this week were taken from:

MinimalistBaker.Com Simple Recipes That Make You Feel Good

Meal #1


Cheesy Vegan Spinach and Artichoke Dip

A vegan version of classic spinach and artichoke dip! Just 10 ingredients required, creamy, cheesy, packed with veggies, and SO delicious!

Author Minimalist Baker

Servings 17 (1/4-cup servings)

Course Appetizer, Dip

Cuisine Gluten-Free, Vegan

Freezer Friendly No

Does it keep? 4-5 Days



1 1/4 cups raw cashews

2 Tbsp olive oil (sub water if avoiding oil)

5 cloves garlic

3/4 cup chopped shallot

1 1/2 cups unsweetened plain almond milk (or unsweetened rice milk)

5 Tbsp nutritional yeast (adds cheesy flavor)

1/2 tsp each sea salt and black pepper (plus more for spinach and artichokes)

4 cups loosely packed chopped fresh spinach (organic when possible)

1 14-ounce can artichoke hearts (rinsed, drained, dried, and roughly chopped)

2 Tbsp vegan parmesan cheese (plus more for serving)


2 Tbsp gluten-free vegan bread crumbs (we like Ian's brand)

1/4 tsp red pepper flake

Baguette, Pita Chips, or Vegetables


Soak cashews for 1 hour in very hot water (uncovered) or in cool water overnight. Then drain and set aside.

In the meantime, heat a large oven-safe metal or cast-iron skillet over medium heat. Once hot, add oil, garlic, and shallot. Sauté for 1-2 minutes. Then lower heat to medium/low and sauté for 2-3 minutes more or until just golden brown and slightly caramelized. Set off the heat to cool.

Once cashews are soaked and drained, preheat oven to 375 degrees F (190 C). To a blender, add soaked and drained cashews, half of the sautéed garlic and shallot, almond milk, nutritional yeast, sea salt, and pepper and blend into a creamy purée, scraping down sides as needed.

Taste and adjust seasonings as needed. Dip should be cheesy in flavor and well salted, so consider adding more nutritional yeast for cheesiness or another pinch sea salt for saltiness. Set aside.

Heat the skillet with the remaining shallot and garlic over medium-high heat and add spinach and chopped artichokes. Season with a pinch each salt and pepper and sauté for 4-5 minutes, stirring frequently, to wilt and soften spinach.

Turn heat off and add all of the sauce. Stir to combine. Sprinkle the top with vegan Parmesan cheese, bread crumbs (optional), and red pepper flake (optional). 

Bake for about 5-8 minutes or until the dip is hot enough to serve. Be careful not to over-bake or the cheese sauce can begin to dry out and lose its creamy texture. Serve hot with assorted vegetables, tortilla chips, crackers, or toasted baguette - tortilla chips being our favorite. 

Store leftover dip covered in the refrigerator up to 4-5 days. Reheat in an oven-safe dish at 350 degrees F (176 C) until warmed through (or in the microwave), adding more almond milk as needed if dip has dried out.



1 lb Brussels Sprouts, halved

1 tbsp extra virgin olive oil

4 garlic cloves, crushed and chopped

½ lemon, freshly squeezed

1 tsp red pepper flakes

2 tsp kosher salt

2 tbsp balsamic vinegar

2 tbsp brown sugar



Steam Brussels sprouts over boiling water until tender, about 10-15 minutes. Heat oil and garlic over medium high heat until fragrant, being careful not to burn. Add Brussels sprouts, lemon juice, pepper flakes and salt, stirring until they begin to brown, about 5 minutes. Add balsamic vinegar and brown sugar, stir for a minute and remove from heat, serve immediately.

Meal #1 Dinner or lunch Entree

Roasted Rainbow Vegetable Bowl (30 Minutes!)

Carrots, beets, Broccoli

Healthy, easy, and delicious roasted vegetable bowl with tahini dressing and hemp seeds! The perfect 30-minute plant-based meal for any time of the day!

Author Minimalist Baker

Servings 2

Course Entree

Cuisine Gluten-Free, Vegan

Freezer Friendly No

Does it keep? 3-4 Days



3-4 medium red or yellow baby potatoes (sliced into 1/4-inch rounds)

1/2 large sweet potato (skin on // sliced into 1/4-inch rounds)

2 large carrots (halved and sliced)

1 medium beet (sliced)

4 medium radishes (halved)

2 Tbsp avocado or melted coconut oil (divided // if oil-free, sub water or vegetable broth)

1 tsp curry powder (divided)

1/2 tsp sea salt (divided)

1 cup cabbage (thinly sliced)

1 medium red pepper (thinly sliced)

1 cup broccoli (roughly chopped)

2 cups chopped collard greens or Spinach or kale (organic when possible)


1 medium lemon (juiced // ~3 Tbsp or 45 ml as original recipe is written // divided)

2 Tbsp tahini (divided)

2 Tbsp hemp seeds (divided)

1/2 medium avocado (divided // optional)


Preheat oven to 400 degrees F (204 C) and line two baking sheets with parchment paper (or more baking sheets if increasing batch size).

To one baking sheet, add the potatoes, sweet potatoes, carrots, beets, and radishes and drizzle with half of the oil (or water), curry powder, and sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 tsp sea salt). Toss to combine. Bake for a total of 20-25 minutes or until golden brown and tender.

To the second baking sheet, add the cabbage, bell pepper, and broccolini. Drizzle with with the remaining half of the oil (or water), curry powder, and sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 tsp sea salt). Toss to combine.

When the potatoes/carrots hit the 10-minute mark, add the second pan to the oven and bake for a total of 15-20 minutes. In the last 5 minutes of baking, add the collard greens or kale to either pan and roast until tender and bright green.

To serve, divide vegetables between serving plates and garnish with avocado (optional) and season with lemon juice, tahini, hemp seeds, and another pinch of sea salt (optional). You could also garnish with any fresh herbs you have!

Best when fresh. Store leftovers covered in the refrigerator for 3-4 days. Reheat in a 350-degree F (176 C) oven or on the stovetop over medium heat until hot.

#1 Dessert

Gluten-Free Strawberry Nectarine Crisp

A 7-ingredient, gluten-free crisp made with strawberries and nectarines. Oaty, hearty, flour-free, and perfect alongside vanilla ice cream. Summer dessert at its finest.

Author Minimalist Baker

10 minutes

45 minutes

55 minutes

Servings 6 (1/2-cup servings)

Course Dessert

Cuisine Gluten-Free, Vegan (optional), Vegetarian

Freezer Friendly No


~4 cups strawberries and nectarines (cut into bite-sized pieces)

1 cup gluten-free rolled oats

1/2 cup almond meal

1/2 cup roughly chopped pecans

1/4 cup packed light brown sugar

1 pinch sea salt

4 Tbsp cold butter (dairy-free for vegan // or sub olive oil)


Preheat oven to 350 degrees F (176 C) and butter an 8x8 (or similar size) baking dish (as original recipe is written // adjust if altering batch size).

Add fruit directly to the dish as you chop it and spread until flat.

To a mixing bowl add crisp ingredients and, using your hands, mix until all of the butter is evenly distributed.

Add to the top of the fruit in an even layer.

Bake for 40-45 minutes or until the fruit is bubbling and the top is crisp and golden.

Meal #2

Breakfast Entree

The Simple But Good Breakfast Bowl (20 minutes!)

Our go-to breakfast bowl, ready in 20 minutes! Quick-sautéed sweet potatoes, mushrooms, cabbage, brussel sprouts and kale pair perfectly with hummus, sprouts, and a fried egg! Use up whatever you have in your fridge!

Author Minimalist Baker

Servings 2 (Servings)

Course Breakfast

Cuisine Gluten-Free, Grain-Free, Vegetarian

Freezer Friendly No

Does it keep? 2-3 Days



1 ½ tsp avocado oil

1 large sweet potato, sliced into 1/4-inch rounds (skin on)


1 ½ tsp avocado oil

1 cup shiitake mushrooms (dry stalks removed, roughly chopped)

1 dash coconut aminos

1 cup Brussel Sprouts (left over) or saute

1 cup shredded red cabbage

1 tsp curry powder (or store-bought)

1 healthy pinch sea salt, plus more to taste

6 stalks curly kale, chopped (large, stalky stems removed)


2 large eggs* (farm fresh / pasture-raised and organic whenever possible)

1 pinch each sea salt + black pepper


4 Tbsp hummus, divided

1/3 cup sprouts (we love broccoli sprouts)

Freshly chopped parsley (optional)


Heat a large skillet (we love this cast iron) over medium heat. Once hot, add oil and swirl to coat. Add sweet potatoes in an even layer (to ensure they cook evenly) and cover. Cook for 4 minutes or until underside is golden brown. Then flip and cover again. Cook for another 3 minutes or until sweet potatoes are tender.

In the meantime, heat a separate skillet (we love this cast iron) over medium heat. Once hot, add oil and swirl to coat. Then add mushrooms to one half of the pan and season with a dash of coconut aminos. Then add cabbage to the other half of the pan and season with curry powder and salt. Toss to coat and cover to cook until tender — about 5 minutes — stirring occasionally.

Once golden brown and tender, push to one side of the pan and add kale. Season with a pinch more salt and cover. Sauté for 1-2 minutes, stirring occasionally until wilted and bright green. Transfer to serving bowls but keep the heat on. Quickly crack eggs into the still-warm pan and season with a pinch each salt and pepper. Cook for about 1 minute over medium heat, then cover and cook another 2-3 minutes to cook the white but keep the yolk runny (our favorite method).

Transfer cooked sweet potatoes, Brussels sprouts to the serving bowls and top with runny egg. Garnish with hummus, sprouts, and fresh parsley (optional). Best when fresh. Leftovers keep covered in the refrigerator up to 2-3 days (kale and eggs best when cooked to order). Not freezer friendly.

#2 Dinner Entrée

Garlic and White Wine Pasta with Brussels Sprouts

Flavorful, insanely delicious pasta white wine and garlic white sauce and roasted Brussels Sprouts. Just 30 minutes and 10 ingredients required!

Author Minimalist Baker

10 minutes

Servings 4 (entrée portions)

Course Entree

Cuisine Gluten-Free, Italian-Inspired, Vegan

Freezer Friendly No

Does it keep? 2-3 Days


16 ounces Brussels Sprouts (halved)

1-2 Tbsp olive oil

1 pinch each sea salt + black pepper


3 Tbsp olive oil or vegan butter

4 large cloves garlic, chopped (yields ~3 Tbsp as original recipe is written)

1/3 cup dry white wine (Pinot Grigio, Chardonnay, + Sauvignon Blanc, are best)

4 Tbsp arrowroot starch (or cornstarch)

1 3/4 cup unsweetened plain almond milk

4 Tbsp nutritional yeast

Sea salt + black pepper to taste

1/4 cup vegan parmesan cheese (plus more for serving)

10 ounces vegan, gluten-free pasta* (brown rice pastas are readily available - or this penne from Bionaturae)

FOR SERVING (optional)

Garlic bread*

Simple green salad*


Preheat oven to 400 degrees F (204 C) and add Brussels sprouts to a baking sheet (use more baking sheets, as needed, if increasing batch size). Drizzle with oil, and season generously with salt and pepper and toss. Arrange in a single layer and set aside.

Bring a large pot of water to a boil (for cooking the pasta) and salt generously (~1 Tbsp). Set aside while preparing sauce.

Heat a large rimmed skillet over medium heat. Once hot, add oil and garlic. Sauté for 3 minutes or until fragrant and very slightly golden brown, then add wine (see photo). Be careful - it may flame, but only briefly. Stir and sauté for 2-4 minutes, or until the wine has reduced by about half.

Add arrowroot and whisk, then add almond milk and whisk. At this point, it will be very clumpy - this is normal. Transfer to a high-speed blender and add nutritional yeast, salt + pepper, and vegan parmesan cheese. Blend on high until creamy and smooth.

Taste and adjust flavor as needed, adding more vegan parmesan or nutritional yeast for cheesiness, or salt and pepper for more overall flavor.

Transfer sauce back to the skillet and warm over medium-low heat until bubbly while whisking. The sauce should thicken, at which point you can lower the heat to low and simmer until pasta is cooked. If it looks too thick, thin with almond milk. If too thin, increase heat to medium to encourage thickening.

Add Brussels sprouts to the oven and cook for 12-15 minutes or until slightly golden brown and tender, stirring once at the 10-minute mark to encourage cooking.

Around this time, add pasta to boiling water and cook according to package instructions (mine took about 7-10 minutes, so I did that last. You want the pasta and Brussels to be done around the same time).

Once cooked, drained pasta and add directly to the sauce, along with half of the Brussels sprouts and toss to combine. Season with a bit more vegan parmesan cheese (optional) for extra flavor.

Serve with remaining Brussels sprouts and additional vegan parmesan cheese for flavor. I also like a bit of red pepper flake, but this is optional.

Best when fresh, though leftovers keep well in the refrigerator for 2-3 days. Reheat in the microwave for best results.

#2 Appetizer

Easy Traditional Red Sangria

Simple, traditional Red Spanish Sangria made with simple methods and just 6 ingredients. The perfect fruity summer beverage that's adaptable and delicious!

Author Minimalist Baker

5 minutes

Servings 4 (cups)

Course Beverage

Cuisine Spanish-Inspired, Vegan

Freezer Friendly No

Does it keep? 48 Hours


1/2 medium apple (cored, skin on, chopped into small pieces)

1/2 medium orange (rind on, sliced into small pieces, large seeds removed // plus more for garnish)

3-4 Tbsp organic brown sugar (or 3 Tbsp (37.5 g) organic cane sugar as original recipe is written)

3/4 cup orange juice (plus more to taste)

1/3 cup brandy (plus more to taste)

750 ml bottle dry Spanish red wine*

~1 cup Ice to chill


Add apples, oranges, and sugar to a large pitcher and muddle with a muddler or wooden spoon for 45 seconds.

Add orange juice and brandy and muddle again to combine for 30 seconds.

Add red wine and stir to incorporate, then taste and adjust flavor as needed. I added a bit more brandy, orange juice and brown sugar. Stir to combine.

Add ice and stir once more to chill. Serve as is, or with a bit more ice. Garnish with orange segments (optional).

Store leftovers covered in the refrigerator for up to 48 hours, though best when fresh.