Wellness Recipes

Discover the latest wellness recipes and trends, from smoothies and juices to protein drinks!

Healthy food is often thought of as the kind of food we eat for its nutrition, but it can also be about how much better your body feels after you’ve eaten it. 

Eating well for your body is about more than just getting a lean figure or lower cholesterol levels. It’s about boosting your mood, sleeping better, and getting all the nutrients you need for long-term health benefits.

While many people turn to old standbys like vegetables and fruits, a growing number of wellness chefs are crafting their own recipes for foods to not only make us feel great but are absolutely delicious.

We have a collection of wellness recipes that are perfect for any occasion. Whether you’re looking for a new way to spice up your dinner or want to take a break from the usual, our recipes are sure to fit the bill. 

Take a look at these wellness recipes!

Breakfast Recipe

Healthy Pumpkin Muffins and Bread

This recipe is gluten-free, dairy-free, and grain-free, made with coconut flour, warm spices, and pumpkin.


5 large eggs

1 cup pumpkin puree (fresh or canned pumpkin)

¼ cup coconut oil (or butter, softened)

½ cup coconut flour

1 tsp baking soda

1 tsp vanilla extract

1-2 TBSP pumpkin pie spice (or cinnamon)

¼ cup honey (or maple syrup, or a few drops of stevia extract)

coconut or olive oil (for greasing the pan)


-Preheat oven to 180°C.

-Lightly grease muffin tins with coconut oil or olive oil. 

-Put all ingredients in a medium-sized bowl and whisk. (If the batter is too thick, add a little coconut milk)

Scoop into greased muffin cups with a ¼ cup measure.

Bake for 13-18 minutes. Cook until lightly browned and set in the middle


Lunch Recipe

Zesty White Chicken Chili

This white chicken chili doesn’t have the regular tomato base but instead features a creamy broth seasoned with lime zest and flavorful spices.


3 TBSP olive oil

1 large yellow onion (or your favorite color)

1 poblano pepper

1 jalapeño

6 cloves garlic

10 cup chicken broth

2 tsp smoked paprika

2 tsp chili powder

1 tsp coriander

1 tsp oregano

2 tsp salt

2 cans great northern beans (drained and rinsed)

3 cups cooked chicken (diced)

8 ounces cream cheese (room temperature, or heavy cream or plain yogurt)

2 TBSP lime juice

2 tsp lime zest


-In a large stock pot on the stovetop, heat the oil over medium-high heat.

-Dice the poblano and jalapeño peppers.

-Add the diced vegetables to the pot and saute.

-Add the minced garlic cloves to the vegetables

-Add the chicken broth and all the spices.

-Reduce heat to low and simmer, stirring occasionally, for 30 minutes.

-Stir in the beans, cream cheese, chicken, lime juice, and zest.

-Garnish with any desired toppings and enjoy!

Dinner Recipe

Sheet Pan Eggs and Sweet Potato

Diced, seasoned sweet potatoes, chicken sausages, and eggs, are a super easy supper!


4 medium sweet potatoes

¼ cup olive oil

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

½ tsp black pepper

6 eggs

4 chicken sausages (optional)

2 stalks green onion (sliced, optional)


-Preheat the oven to 180°C.

-Line a large rimmed baking sheet with parchment paper.

-Dice the sweet potatoes into 1-inch cubes and place them on the prepared rimmed sheet pan.

-Drizzle the potatoes with olive oil and spices

-Bake for 15-20 minutes.

-(If using chicken sausage, slice it into 1-inch pieces and add it to the baking sheet.)

-Remove the sheet pan from the oven and make six spaces for the eggs. Crack one egg into each space.

Cook for 8 minutes or until egg yolks are cooked.

Dessert Recipe

Crepe Cake

This crepe cake recipe is an elegant cake with layers of cottage cheese crepes and homemade Nutella, with added whipped cream.


1 batch of cottage cheese crepes (16 crepes)

13 tablespoon chocolate hazelnut spread

1½ cups heavy whipping cream

(Added topping- Berries, chocolate shavings, whipped cream)


-Make the crepes, stacking them on a plate as they finish cooking.

-Allow the crepes to cool completely at room temperature or in the refrigerator.

-When the crepes are cooled, use the whisk attachment on your mixer to whip the cream until it’s light and fluffy.

-Gently fold in the chocolate hazelnut spread.

-Place one crepe on a large plate, serving platter, or cake stand.

-Top with about 3 tablespoons of the chocolate whipped cream filling, spreading evenly over the crepe, almost to the edge.

-Stack a second crepe on top of the first.

-Continue to stack layers of crepes and whipped cream until all of the crepes are used.

-Cover the finished crepe cake and refrigerate for at least two hours or overnight.

-Top with whatever toppings you desire, slice, and serve.


The article was written by Christine Fay Smith

“Christine is a freelance lifestyle writer. She focuses on interior and hospitality design. After graduating with a Bachelor of Fine Arts, Christine has embraced her knowledge of the visual world. She mixes this with passion for culture and the exploration of visual experiences.”

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