Healthy Recipes & Reviews


Welcome to the February edition of healthy dinners!

This month we are featuring quinoa crust pizza. Full disclosure: this is not a pizza. If you have pizza purists in your family (my children insist that only Costco frozen pizza is real pizza), then call this dinner something else! I go with cheesy sausage pie for my family.

This is my new favorite pizza! Sure, the crust takes a little getting used to. But once you accept cauliflower as a substitute for rice, a pizza crust made out of leftover quinoa is not that much of a stretch. It doesn’t hurt that it happens to be tasty and full of protein and fiber, too!

Just like regular pizza, the toppings you choose have a huge impact on the nutrition. I am a fan of a little chicken sausage, a lot of veggies, and a modest amount of cheese. Mozzarella cheese works just fine, but try doing feta, Parmesan, or another stronger cheese. Boulder flavored cheeses let you put the less on the pizza without compromising on overall taste.

Here’s the recipe…

3 cups cooked...


I don’t know about you, but every New Year someone in my family resolves to eat healthier. This month I’m sharing one of my favorite quick and healthy recipes. It’s full of lean protein and healthy veggies. And the best part? All three of my kids happily ate it! This month I’m sharing with you… Asian Turkey Lettuce Wraps!

I love this recipe for so many reasons:

  • it’s a quick weeknight dinner
  • it has a variety of vegetables in one meal
  • it is very adaptable to your family’s tastes

It’s more of a general method than a hard and fast recipe. Sometimes my Asian Turkey Lettuce Wraps contain carrots and zucchini. Other times, they feature bell peppers and snow peas. Use the vegetables your kids will eat -- because nobody needs a dinner table battle of wills.

Here’s the recipe:

Asian Turkey Lettuce Wraps. 30-45 minutes. Feeds 4-5 adults.


  • 1 pound of 93/7 ground turkey
  • 1/2 cup diced onion
  • 1 tsp minced garlic
  • 1/2 tsp grated ginger
  • 1 8 ounce box of sliced white...

Welcome to this month’s Healthy Dinner blog! This month I’m writing about one of my all-time favorite recipes, Anytime Egg Bake. It is quick, easy, healthy, and full of veggies and protein. We eat it for breakfast, lunch, or dinner and it is great leftover. It’s a fantastic recipe to use if you’re trying to get more vegetables into your breakfasts.

This recipe started out as a crustless quiche from The Frugal Gourmet, by Jeff Smith. (He used to have a cooking show on PBS, his cookbooks are great basic texts that cover many different cuisines and food traditions). Over the years I have lightened up this recipe so much that it seems misleading to call it a quiche. I ditched the stick of melted butter in favor of a little olive oil, replaced all the cheese with reduced versions, and bumped up the veggie content.

All these changes gave me an egg and vegetable casserole that is cheesy and hearty without being heavy. You can eat a piece of this for breakfast at 8:30 and rock a stroller class at 9:30 without feeling weighed down. Here it is…

Anytime Egg and...


Welcome to February's Healthy Dinner blog!

Earlier this month, I posted a Question of the Week in our Village Facebook Group about soups and stews. Everyone shared their recipes. I tallied up the 'likes' and votes on our favorites and Erica's Coconut Curry Lentil soup won. The original recipe comes from, but I made a few small changes.

This recipe was awesome! So quick and easy to get started, minimal clean up, and at least one of my kids loved it. It's a great emergency weeknight meal, too, since all of the ingredients keep well in the pantry or freezer.

Coconut Curry Lentil Soup

1 tbsp of olive oil

1 large onion, chopped

2 cloves of garlic, minced

1 tbsp of fresh ginger, minced

2 tbsp of ketchup

2 tbsp of curry powder

1/2 tsp of hot red pepper flakes

4 cups of unsalted vegetable broth

1/2 can of coconut milk (or more, to taste)

1 can of diced tomatoes

1.5 cups of dry red lentils

1 bag of frozen chopped kale (if...

Meatloaf pic.jpg

This month I tested out a couple different versions of one of my husband’s favorite foods, meatloaf.

He’s a good sport about all my Body Back inspired dinners, but every so often he likes to have something a little more like the foods he ate growing up.

Meatloaf is one of those classic American meals. It’s tasty and kids tend to like it. The problem, though, is that many meatloaf recipes are formulated for high fat meats. You could swap out the high fat ground beef for low fat ground turkey, but that usually results in dry and flavorless dish.

I started with a recipe from Ellie Krieger (she’s a nutritionist and cookbook author, I highly recommend her recipes), and then made a few changes to get to a meatloaf my kids and husband would all love.

You can use turkey, beef, or bison to prepare this meal. It works with meat that has a fat content from 10% to 4%. Here it is…

Multipurpose Meatloaf

Serves 8

3/4 cup oats (regular or quick-cooking)

1/2 cup skim...

Healthy Recipes & Reviews

Welcome back to our Healthy Dinners blog! I'm lightening things up this month, since so many of us are committing to better nutrition in the new year. Our menu is Creole Salmon Cakes with Not-Really-Remoulade Sauce.

I'm a big fan of salmon cakes. They're quick, easy, and versatile. I made Creole cakes for this blog, but I'll include a couple variations for different flavor combos at the end of the post.

Full disclosure: this is not my kids' favorite meal. But hey, plain cheese pizza isn't my favorite meal, either. Sometimes we all have to eat what other people like.

Prep and cooking is pretty quick, especially if you use the shortcuts I include. It takes about 35 minutes, start to finish, and it doesn't generate a whole lot of mess, either.

Recipe: Creole Salmon Cakes

For the Salmon cakes:

15 ounces of canned salmon

2 slices of whole wheat sandwich bread

1 egg

3 scallions

1/4 tsp salt

1/4 tsp ground black pepper

1/4 tsp oregano

1/2 tsp thyme

1 tbs paprika

1/8 - 1/4 tsp cayenne...


Welcome to the Our Village's Healthy Dinners blog series! I'm Caroline Colley and I'll be your host for this culinary adventure. Each month I'll cook a new recipe and use My Fitness Pal to break down the nutritional facts. Then I'll feed it to my husband and 3 year old twins, and report back to you on the results. Happy cooking!

December's Healthy Dinner: Sausage and Sweet Potato Bake


This recipe is basically a hug on a plate. It's a delicious and healthy meal that kids of all ages love. My mom made this for us when I was growing up and now I'm making it for my family. That's 7 kids eating this meal over 30 years without a single complaint! Tess even does a happy dance in the kitchen when she finds out we're having it.

Prep and Cooking:

This meal is so easy to prepare! It took me about 20 minutes to get it in the oven, then it bakes for 50-60 minutes. That's great if you're a little tired after lots of holiday celebrating. Here's the recipe...

Sausage and Sweet Potato Bake


Coconut Truffles.jpg

Look no further for a healthy sweet treat to celebrate Valentine's Day! Our lead instructor and resident Chef Miss Erica prepared a delicious recipe for you!

Cacao Coconut Truffles

Recipe by Erica Emme Spear

Yields: 16-20 Truffles

A super satisfying after dinner-treat free of processed sweetener. Protein and nutrient dense, these “truffles” are a perfect alternative to sugar-laden desserts and chocolates. Scoops of green booster food adds an additional nutritious punch!

½ cup raw sunflower seeds

½ cup raw almonds

8 dates, pitted

3 tablespoons coconut butter or coconut cream (not coconut oil)

2 scoops chocolate green powder (optional), such as Delicious Greens 8000 or Amazing Grass Chocolate SuperFood

1 tablespoon powdered unsweetened cacao

Pinch of salt

2-3 tablespoons warm water

½ cup raw, unsweetened coconut flakes

  1. 1) Place sunflower seeds and almonds in the bowl of a food processor and pulse until the texture is very coarse. Turn machine off, scrape bottom and sides of...

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