Recipes: Introducing Categories

Friday, Feb 16, 2024 | Meals

Introducing Categories

Explore our categories, designed with our most tracked items in mind. Open your mind to new flavors and new ways to keep a healthy lifestyle.

Check out the new Recipes module in the Healthi app!!

Simple Coconut Chicken Curry

Serves 2


1 poundSkinless Boneless Chicken Breast
1 canCanned Coconut Milk
2 headsBroccoli
0.5 tbspCornstarch
1 tbspCurry Powder
1 tspFresh Ginger
2 clovesGarlic
1 tbspPeanut Oil
3 tbspRed Curry Paste


In a medium size pan over medium-high heat add peanut oil. Toss the chicken with the curry powder and saute until cooked, about 5-8 minutes.

Remove the pan and set aside. In the same pan add more oil if needed and saute the broccoli, garlic and ginger. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp.

Add the curry paste to the pan and stir it until it combines with the coconut milk. Slide back in the chicken and any juices. Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly (about another 2 minutes). Sauce will thicken as the mixture cools. Watch it closely, you do not want it to get to thick.

Serve over white or brown rice.



Pork Chops with Pomegranate Glaze

Serves 4


4Pork Chops
2 tbspOlive Oil
1.5 cupsPomegranate Juice
1 tspSalt and Pepper
3 tbspShallots
1 tbspHoney
1 tbspUnsalted Butter
1 tbspBalsamic Vinegar
2 sprigsThyme
2 tbspParsley
1Pomegranate Seeds


Generously sprinkle the pork chops on both sides with salt and pepper.

Sear the pork chops: In a large skillet over medium-high heat, heat the oil.

Add the pork chops to the pan and cook for 3 to 5 minutes on a side, or until they are golden brown on both sides and a thermometer inserted into the center of a chop registers 145F.

Transfer to a plate and cover loosely with foil to keep the chops warm while you make the glaze.

Pour off and discard all but a think layer of oil from the pan and return the pan to the heat.

Add the shallots and cook, stirring for 45 seconds. Scrape up any browned bits that have stuck to the bottom of the pan.

Add the pomengranate juice, honey, vinegar and thyme. Cook for 5 to 7 minutes, or until thickened slightly. Take the pan off the heat.

Remove the thyme sprig and whisk in the butter.

Transfer chops to a serving platter of individual plates. Spoon the glaze over top and sprinkle with parsley and pomegranate seeds.



Easy Vegan Breakfast Tacos

Serves 1


1 cupCooked Black Beans
2Corn Tortillas
8 ouncesTofu
0.25 cupsPomegranate Arils
0.5 tspChili Powder
1 tspCumin
1 cupFresh Cilantro
0.75 tspGarlic Powder
0.25Red Onion
1 TbspSalsa
0.12 tspSalt
1 TbspWater


Wrap tofu in a clean absorbent towel and place something heavy on top, such as a cast iron skillet, while prepping toppings.

Cook black beans in a small saucepan over medium heat until bubbly, then reduce heat to simmer and set aside. If unsalted/unseasoned, add a pinch of salt, cumin, chili powder and garlic powder.

Add dry tofu spices and salsa to a small bowl and add enough water to make a pourable sauce, set aside.

Heat a large skillet over medium heat and unwrap tofu. Use a fork to crumble. Once the pan is hot, add 1-2 Tbsp oil of choice and the tofu. Stir fry for 4-5 minutes to brown. Then add seasoning and toss to coat. Continue cooking until browned and fragrant – about 5-10 minutes – stirring frequently. Set aside.

To serve, warm tortillas in the microwave wrapped in a damp towel or in a 250 degree oven (optional). Top tortillas with tofu scramble, black beans, onion, avocado, cilantro, salsa, fresh lime juice and pomegranate arils (or desired toppings)

Serve immediately with the best breakfast potatoes or fruit.