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Healthy Recipes for Family Reunions

Discover delicious and nutritious recipes perfect for family reunions. Make lasting memories with meals everyone will love and enjoy.
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Quinoa and Black Bean Salad

 

This vibrant salad is rich in plant-based protein, fiber, and healthy fats, making it a filling but light option for those watching their calorie intake. It’s also colorful and visually appealing.

Ingredients:

  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 1/2 cups cherry tomatoes, halved
  • 1 avocado, diced
  • 1 red bell pepper, chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes
  • 3 tablespoons olive oil
  • Salt and pepper, to taste

Steps:

  1. Cook the quinoa: Rinse quinoa in a fine-mesh sieve. In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
  2. In a large bowl, combine cooked quinoa, black beans, cherry tomatoes, avocado, bell pepper, red onion, and cilantro.
  3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over the salad and toss gently to combine.
  4. Adjust seasoning with salt and pepper to taste.
  5. Serve chilled or at room temperature.

This salad is healthy because it’s high in protein and fiber from the quinoa and black beans, and it’s full of vitamins and antioxidants from the fresh vegetables.

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Grilled Lemon Herb Chicken Skewers

 

This dish is a perfect blend of zesty flavors and high protein, making it an ideal choice for a healthy and satisfying meal at your family reunion. It uses lean chicken breast and fresh herbs, making it low in fat and full of flavor.

Ingredients:

  • 4 boneless, skinless chicken breasts, cut into cubes
  • 3 tablespoons olive oil
  • Juice of 2 lemons
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • Salt and freshly ground black pepper, to taste
  • Wooden skewers, soaked in water for 30 minutes
  • Optional: cherry tomatoes, bell pepper chunks, or onion pieces for skewering

Steps:

  1. In a large bowl, combine olive oil, lemon juice, garlic, parsley, rosemary, salt, and pepper. Add the chicken pieces and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour or overnight for more flavor.
  2. Preheat the grill to medium-high heat.
  3. Thread the chicken onto the soaked skewers, alternating with optional vegetables, if using.
  4. Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until chicken is cooked through and has nice grill marks.
  5. Remove from the grill and let rest for a few minutes. Serve warm with a squeeze of fresh lemon.

These skewers are healthy because they provide lean protein and are grilled instead of fried, which reduces the use of unnecessary fats.

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Carbohydrates

gr.

Sugar

gr.

Fats

gr.

Proteins

Calories

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Zucchini Noodle Salad with Avocado and Tomato

 

This refreshing salad is rich in healthy fats from the avocado and is packed with hydrating vegetables, making it a great choice for a light family meal. It's perfect for a hot day when something cool and delicious is desired.

Ingredients:

  • 4 medium zucchinis, spiralized into noodles
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, diced
  • 1/4 cup finely chopped red onion
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh basil
  • Salt and pepper, to taste

Steps:

  1. In a large bowl, combine spiralized zucchini, cherry tomatoes, avocado, and red onion.
  2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over the salad and toss to combine.
  3. Garnish with fresh basil before serving.
  4. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.

The salad is healthy due to the low-calorie, low-carb zucchini noodles combined with avocado, providing essential healthy fats, vitamins, and antioxidants.

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Lentil and Veggie Stuffed Bell Peppers

 

Stuffed bell peppers make a hearty and wholesome meal option. Packed with protein-rich lentils and various vegetables, they offer great nutrition without weighing anyone down.

Ingredients:

  • 6 large bell peppers (any color), tops cut off and seeds removed
  • 1 cup lentils, rinsed
  • 2 cups vegetable broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 1 carrot, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper, to taste
  • 1/4 cup chopped fresh parsley

Steps:

  1. Preheat oven to 375°F (190°C).
  2. In a large saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender. Drain excess liquid, if necessary, and set aside.
  3. In a small pan, sauté onion and garlic over medium heat until softened, about 3 minutes. Add zucchini, carrot, oregano, cumin, and cayenne pepper. Cook until vegetables are tender, about 5 minutes.
  4. Combine lentils with the sautéed vegetables. Stir in parsley and season with salt and pepper.
  5. Stuff each bell pepper with the lentil mixture and place them upright in a baking dish. Cover with aluminum foil and bake for 30-35 minutes.
  6. Remove from oven, uncover, and allow to cool slightly before serving.

This dish is healthy because lentils provide protein and fiber, while the peppers are full of vitamins A and C. The vegetables add extra nutrients and make for a colorful presentation.

Spinach and Mushroom Quiche with Sweet Potato Crust

 

This unique quiche eliminates the traditional pastry crust and instead uses sweet potatoes, providing extra fiber and vitamins. It’s perfect for a brunch gathering, offering both visual appeal and delicious taste.

Ingredients:

  • 2 large sweet potatoes, peeled and thinly sliced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 4 cups fresh spinach
  • 4 large eggs
  • 1 cup milk (or preferred milk substitute)
  • 1/4 cup parmesan cheese, grated (optional)
  • 1/4 teaspoon nutmeg

Steps:

  1. Preheat oven to 375°F (190°C).
  2. Toss sweet potato slices with olive oil, salt, and pepper. Arrange in a 9-inch pie pan to form a crust, slightly overlapping. Bake for 20 minutes, until sweet potatoes are tender.
  3. In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent. Add mushrooms and cook until softened, about 5 minutes. Add spinach and cook until wilted.
  4. In a bowl, whisk together eggs and milk. Stir in parmesan cheese (if using) and nutmeg. Season with salt and pepper.
  5. Spread the spinach and mushroom mixture over the sweet potato crust. Pour the egg mixture over the top.
  6. Bake for 30-35 minutes, or until the quiche is set and lightly browned.

This dish is healthy by using a nutrient-rich sweet potato crust, providing energy-sustaining carbohydrates, and a filling of vegetables and eggs, supplying ample protein and vitamins.

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Grilled Lemon Herb Chicken Skewers

 

This dish is a perfect blend of zesty flavors and high protein, making it an ideal choice for a healthy and satisfying meal at your family reunion. It uses lean chicken breast and fresh herbs, making it low in fat and full of flavor.

Ingredients:

  • 4 boneless, skinless chicken breasts, cut into cubes
  • 3 tablespoons olive oil
  • Juice of 2 lemons
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • Salt and freshly ground black pepper, to taste
  • Wooden skewers, soaked in water for 30 minutes
  • Optional: cherry tomatoes, bell pepper chunks, or onion pieces for skewering

Steps:

  1. In a large bowl, combine olive oil, lemon juice, garlic, parsley, rosemary, salt, and pepper. Add the chicken pieces and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour or overnight for more flavor.
  2. Preheat the grill to medium-high heat.
  3. Thread the chicken onto the soaked skewers, alternating with optional vegetables, if using.
  4. Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until chicken is cooked through and has nice grill marks.
  5. Remove from the grill and let rest for a few minutes. Serve warm with a squeeze of fresh lemon.

These skewers are healthy because they provide lean protein and are grilled instead of fried, which reduces the use of unnecessary fats.

Quinoa and Black Bean Salad

 

This vibrant salad is rich in plant-based protein, fiber, and healthy fats, making it a filling but light option for those watching their calorie intake. It’s also colorful and visually appealing.

Ingredients:

  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 1/2 cups cherry tomatoes, halved
  • 1 avocado, diced
  • 1 red bell pepper, chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes
  • 3 tablespoons olive oil
  • Salt and pepper, to taste

Steps:

  1. Cook the quinoa: Rinse quinoa in a fine-mesh sieve. In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
  2. In a large bowl, combine cooked quinoa, black beans, cherry tomatoes, avocado, bell pepper, red onion, and cilantro.
  3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over the salad and toss gently to combine.
  4. Adjust seasoning with salt and pepper to taste.
  5. Serve chilled or at room temperature.

This salad is healthy because it’s high in protein and fiber from the quinoa and black beans, and it’s full of vitamins and antioxidants from the fresh vegetables.

Cauliflower Rice Stir-Fry

 

A delightful low-carb alternative to traditional fried rice, this dish is full of vegetables and flavor, making it an ideal choice for a healthy family gathering. It's perfect for those reducing calorie intake by substituting cauliflower for regular rice.

Ingredients:

  • 1 large head of cauliflower, cut into florets
  • 2 tablespoons sesame oil
  • 1 onion, diced
  • 2 carrots, diced
  • 1 cup frozen peas
  • 3 cloves garlic, minced
  • 2 eggs, beaten
  • 3 tablespoons soy sauce (low sodium)
  • 1 tablespoon freshly grated ginger
  • 2 green onions, chopped
  • Salt and pepper, to taste

Steps:

  1. Pulse the cauliflower florets in a food processor until finely ground to the size of rice grains.
  2. In a large skillet, heat sesame oil over medium-high heat. Add onion, carrots, and garlic. Sauté for 4-5 minutes until soft.
  3. Add the riced cauliflower, peas, and ginger. Cook for an additional 5 minutes, stirring occasionally, until cauliflower is tender but not mushy.
  4. Push the vegetable mixture to one side of the skillet and pour the eggs onto the other side. Stir continuously to scramble, mixing with the vegetables once cooked.
  5. Stir in soy sauce and season with salt and pepper. Remove from heat and garnish with green onions before serving.

This dish substitutes high-carb rice with nutrient-rich cauliflower, providing a lighter meal while still offering substantial fiber and vitamins.

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Grilled Lemon Herb Chicken Skewers

 

This dish is a perfect blend of zesty flavors and high protein, making it an ideal choice for a healthy and satisfying meal at your family reunion. It uses lean chicken breast and fresh herbs, making it low in fat and full of flavor.

Ingredients:

  • 4 boneless, skinless chicken breasts, cut into cubes
  • 3 tablespoons olive oil
  • Juice of 2 lemons
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • Salt and freshly ground black pepper, to taste
  • Wooden skewers, soaked in water for 30 minutes
  • Optional: cherry tomatoes, bell pepper chunks, or onion pieces for skewering

Steps:

  1. In a large bowl, combine olive oil, lemon juice, garlic, parsley, rosemary, salt, and pepper. Add the chicken pieces and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour or overnight for more flavor.
  2. Preheat the grill to medium-high heat.
  3. Thread the chicken onto the soaked skewers, alternating with optional vegetables, if using.
  4. Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until chicken is cooked through and has nice grill marks.
  5. Remove from the grill and let rest for a few minutes. Serve warm with a squeeze of fresh lemon.

These skewers are healthy because they provide lean protein and are grilled instead of fried, which reduces the use of unnecessary fats.

Quinoa and Black Bean Salad

 

This vibrant salad is rich in plant-based protein, fiber, and healthy fats, making it a filling but light option for those watching their calorie intake. It’s also colorful and visually appealing.

Ingredients:

  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 1/2 cups cherry tomatoes, halved
  • 1 avocado, diced
  • 1 red bell pepper, chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes
  • 3 tablespoons olive oil
  • Salt and pepper, to taste

Steps:

  1. Cook the quinoa: Rinse quinoa in a fine-mesh sieve. In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
  2. In a large bowl, combine cooked quinoa, black beans, cherry tomatoes, avocado, bell pepper, red onion, and cilantro.
  3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over the salad and toss gently to combine.
  4. Adjust seasoning with salt and pepper to taste.
  5. Serve chilled or at room temperature.

This salad is healthy because it’s high in protein and fiber from the quinoa and black beans, and it’s full of vitamins and antioxidants from the fresh vegetables.

Cauliflower Rice Stir-Fry

 

A delightful low-carb alternative to traditional fried rice, this dish is full of vegetables and flavor, making it an ideal choice for a healthy family gathering. It's perfect for those reducing calorie intake by substituting cauliflower for regular rice.

Ingredients:

  • 1 large head of cauliflower, cut into florets
  • 2 tablespoons sesame oil
  • 1 onion, diced
  • 2 carrots, diced
  • 1 cup frozen peas
  • 3 cloves garlic, minced
  • 2 eggs, beaten
  • 3 tablespoons soy sauce (low sodium)
  • 1 tablespoon freshly grated ginger
  • 2 green onions, chopped
  • Salt and pepper, to taste

Steps:

  1. Pulse the cauliflower florets in a food processor until finely ground to the size of rice grains.
  2. In a large skillet, heat sesame oil over medium-high heat. Add onion, carrots, and garlic. Sauté for 4-5 minutes until soft.
  3. Add the riced cauliflower, peas, and ginger. Cook for an additional 5 minutes, stirring occasionally, until cauliflower is tender but not mushy.
  4. Push the vegetable mixture to one side of the skillet and pour the eggs onto the other side. Stir continuously to scramble, mixing with the vegetables once cooked.
  5. Stir in soy sauce and season with salt and pepper. Remove from heat and garnish with green onions before serving.

This dish substitutes high-carb rice with nutrient-rich cauliflower, providing a lighter meal while still offering substantial fiber and vitamins.

Zucchini Noodle Salad with Avocado and Tomato

 

This refreshing salad is rich in healthy fats from the avocado and is packed with hydrating vegetables, making it a great choice for a light family meal. It's perfect for a hot day when something cool and delicious is desired.

Ingredients:

  • 4 medium zucchinis, spiralized into noodles
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, diced
  • 1/4 cup finely chopped red onion
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh basil
  • Salt and pepper, to taste

Steps:

  1. In a large bowl, combine spiralized zucchini, cherry tomatoes, avocado, and red onion.
  2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over the salad and toss to combine.
  3. Garnish with fresh basil before serving.
  4. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.

The salad is healthy due to the low-calorie, low-carb zucchini noodles combined with avocado, providing essential healthy fats, vitamins, and antioxidants.

Lentil and Veggie Stuffed Bell Peppers

 

Stuffed bell peppers make a hearty and wholesome meal option. Packed with protein-rich lentils and various vegetables, they offer great nutrition without weighing anyone down.

Ingredients:

  • 6 large bell peppers (any color), tops cut off and seeds removed
  • 1 cup lentils, rinsed
  • 2 cups vegetable broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 1 carrot, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper, to taste
  • 1/4 cup chopped fresh parsley

Steps:

  1. Preheat oven to 375°F (190°C).
  2. In a large saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender. Drain excess liquid, if necessary, and set aside.
  3. In a small pan, sauté onion and garlic over medium heat until softened, about 3 minutes. Add zucchini, carrot, oregano, cumin, and cayenne pepper. Cook until vegetables are tender, about 5 minutes.
  4. Combine lentils with the sautéed vegetables. Stir in parsley and season with salt and pepper.
  5. Stuff each bell pepper with the lentil mixture and place them upright in a baking dish. Cover with aluminum foil and bake for 30-35 minutes.
  6. Remove from oven, uncover, and allow to cool slightly before serving.

This dish is healthy because lentils provide protein and fiber, while the peppers are full of vitamins A and C. The vegetables add extra nutrients and make for a colorful presentation.

Spinach and Mushroom Quiche with Sweet Potato Crust

 

This unique quiche eliminates the traditional pastry crust and instead uses sweet potatoes, providing extra fiber and vitamins. It’s perfect for a brunch gathering, offering both visual appeal and delicious taste.

Ingredients:

  • 2 large sweet potatoes, peeled and thinly sliced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 4 cups fresh spinach
  • 4 large eggs
  • 1 cup milk (or preferred milk substitute)
  • 1/4 cup parmesan cheese, grated (optional)
  • 1/4 teaspoon nutmeg

Steps:

  1. Preheat oven to 375°F (190°C).
  2. Toss sweet potato slices with olive oil, salt, and pepper. Arrange in a 9-inch pie pan to form a crust, slightly overlapping. Bake for 20 minutes, until sweet potatoes are tender.
  3. In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent. Add mushrooms and cook until softened, about 5 minutes. Add spinach and cook until wilted.
  4. In a bowl, whisk together eggs and milk. Stir in parmesan cheese (if using) and nutmeg. Season with salt and pepper.
  5. Spread the spinach and mushroom mixture over the sweet potato crust. Pour the egg mixture over the top.
  6. Bake for 30-35 minutes, or until the quiche is set and lightly browned.

This dish is healthy by using a nutrient-rich sweet potato crust, providing energy-sustaining carbohydrates, and a filling of vegetables and eggs, supplying ample protein and vitamins.

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Healthy Recipes for Family Reunions

Grilled Lemon Herb Chicken Skewers

 

This dish is a perfect blend of zesty flavors and high protein, making it an ideal choice for a healthy and satisfying meal at your family reunion. It uses lean chicken breast and fresh herbs, making it low in fat and full of flavor.

Ingredients:

  • 4 boneless, skinless chicken breasts, cut into cubes
  • 3 tablespoons olive oil
  • Juice of 2 lemons
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • Salt and freshly ground black pepper, to taste
  • Wooden skewers, soaked in water for 30 minutes
  • Optional: cherry tomatoes, bell pepper chunks, or onion pieces for skewering

Steps:

  1. In a large bowl, combine olive oil, lemon juice, garlic, parsley, rosemary, salt, and pepper. Add the chicken pieces and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour or overnight for more flavor.
  2. Preheat the grill to medium-high heat.
  3. Thread the chicken onto the soaked skewers, alternating with optional vegetables, if using.
  4. Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until chicken is cooked through and has nice grill marks.
  5. Remove from the grill and let rest for a few minutes. Serve warm with a squeeze of fresh lemon.

These skewers are healthy because they provide lean protein and are grilled instead of fried, which reduces the use of unnecessary fats.

Quinoa and Black Bean Salad

 

This vibrant salad is rich in plant-based protein, fiber, and healthy fats, making it a filling but light option for those watching their calorie intake. It’s also colorful and visually appealing.

Ingredients:

  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 1/2 cups cherry tomatoes, halved
  • 1 avocado, diced
  • 1 red bell pepper, chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes
  • 3 tablespoons olive oil
  • Salt and pepper, to taste

Steps:

  1. Cook the quinoa: Rinse quinoa in a fine-mesh sieve. In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
  2. In a large bowl, combine cooked quinoa, black beans, cherry tomatoes, avocado, bell pepper, red onion, and cilantro.
  3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over the salad and toss gently to combine.
  4. Adjust seasoning with salt and pepper to taste.
  5. Serve chilled or at room temperature.

This salad is healthy because it’s high in protein and fiber from the quinoa and black beans, and it’s full of vitamins and antioxidants from the fresh vegetables.

Cauliflower Rice Stir-Fry

 

A delightful low-carb alternative to traditional fried rice, this dish is full of vegetables and flavor, making it an ideal choice for a healthy family gathering. It's perfect for those reducing calorie intake by substituting cauliflower for regular rice.

Ingredients:

  • 1 large head of cauliflower, cut into florets
  • 2 tablespoons sesame oil
  • 1 onion, diced
  • 2 carrots, diced
  • 1 cup frozen peas
  • 3 cloves garlic, minced
  • 2 eggs, beaten
  • 3 tablespoons soy sauce (low sodium)
  • 1 tablespoon freshly grated ginger
  • 2 green onions, chopped
  • Salt and pepper, to taste

Steps:

  1. Pulse the cauliflower florets in a food processor until finely ground to the size of rice grains.
  2. In a large skillet, heat sesame oil over medium-high heat. Add onion, carrots, and garlic. Sauté for 4-5 minutes until soft.
  3. Add the riced cauliflower, peas, and ginger. Cook for an additional 5 minutes, stirring occasionally, until cauliflower is tender but not mushy.
  4. Push the vegetable mixture to one side of the skillet and pour the eggs onto the other side. Stir continuously to scramble, mixing with the vegetables once cooked.
  5. Stir in soy sauce and season with salt and pepper. Remove from heat and garnish with green onions before serving.

This dish substitutes high-carb rice with nutrient-rich cauliflower, providing a lighter meal while still offering substantial fiber and vitamins.

Zucchini Noodle Salad with Avocado and Tomato

 

This refreshing salad is rich in healthy fats from the avocado and is packed with hydrating vegetables, making it a great choice for a light family meal. It's perfect for a hot day when something cool and delicious is desired.

Ingredients:

  • 4 medium zucchinis, spiralized into noodles
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, diced
  • 1/4 cup finely chopped red onion
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh basil
  • Salt and pepper, to taste

Steps:

  1. In a large bowl, combine spiralized zucchini, cherry tomatoes, avocado, and red onion.
  2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over the salad and toss to combine.
  3. Garnish with fresh basil before serving.
  4. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.

The salad is healthy due to the low-calorie, low-carb zucchini noodles combined with avocado, providing essential healthy fats, vitamins, and antioxidants.

Lentil and Veggie Stuffed Bell Peppers

 

Stuffed bell peppers make a hearty and wholesome meal option. Packed with protein-rich lentils and various vegetables, they offer great nutrition without weighing anyone down.

Ingredients:

  • 6 large bell peppers (any color), tops cut off and seeds removed
  • 1 cup lentils, rinsed
  • 2 cups vegetable broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 1 carrot, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper, to taste
  • 1/4 cup chopped fresh parsley

Steps:

  1. Preheat oven to 375°F (190°C).
  2. In a large saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender. Drain excess liquid, if necessary, and set aside.
  3. In a small pan, sauté onion and garlic over medium heat until softened, about 3 minutes. Add zucchini, carrot, oregano, cumin, and cayenne pepper. Cook until vegetables are tender, about 5 minutes.
  4. Combine lentils with the sautéed vegetables. Stir in parsley and season with salt and pepper.
  5. Stuff each bell pepper with the lentil mixture and place them upright in a baking dish. Cover with aluminum foil and bake for 30-35 minutes.
  6. Remove from oven, uncover, and allow to cool slightly before serving.

This dish is healthy because lentils provide protein and fiber, while the peppers are full of vitamins A and C. The vegetables add extra nutrients and make for a colorful presentation.

Spinach and Mushroom Quiche with Sweet Potato Crust

 

This unique quiche eliminates the traditional pastry crust and instead uses sweet potatoes, providing extra fiber and vitamins. It’s perfect for a brunch gathering, offering both visual appeal and delicious taste.

Ingredients:

  • 2 large sweet potatoes, peeled and thinly sliced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 4 cups fresh spinach
  • 4 large eggs
  • 1 cup milk (or preferred milk substitute)
  • 1/4 cup parmesan cheese, grated (optional)
  • 1/4 teaspoon nutmeg

Steps:

  1. Preheat oven to 375°F (190°C).
  2. Toss sweet potato slices with olive oil, salt, and pepper. Arrange in a 9-inch pie pan to form a crust, slightly overlapping. Bake for 20 minutes, until sweet potatoes are tender.
  3. In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent. Add mushrooms and cook until softened, about 5 minutes. Add spinach and cook until wilted.
  4. In a bowl, whisk together eggs and milk. Stir in parmesan cheese (if using) and nutmeg. Season with salt and pepper.
  5. Spread the spinach and mushroom mixture over the sweet potato crust. Pour the egg mixture over the top.
  6. Bake for 30-35 minutes, or until the quiche is set and lightly browned.

This dish is healthy by using a nutrient-rich sweet potato crust, providing energy-sustaining carbohydrates, and a filling of vegetables and eggs, supplying ample protein and vitamins.

Grilled Lemon Herb Chicken Skewers

 

This dish is a perfect blend of zesty flavors and high protein, making it an ideal choice for a healthy and satisfying meal at your family reunion. It uses lean chicken breast and fresh herbs, making it low in fat and full of flavor.

Ingredients:

  • 4 boneless, skinless chicken breasts, cut into cubes
  • 3 tablespoons olive oil
  • Juice of 2 lemons
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • Salt and freshly ground black pepper, to taste
  • Wooden skewers, soaked in water for 30 minutes
  • Optional: cherry tomatoes, bell pepper chunks, or onion pieces for skewering

Steps:

  1. In a large bowl, combine olive oil, lemon juice, garlic, parsley, rosemary, salt, and pepper. Add the chicken pieces and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour or overnight for more flavor.
  2. Preheat the grill to medium-high heat.
  3. Thread the chicken onto the soaked skewers, alternating with optional vegetables, if using.
  4. Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until chicken is cooked through and has nice grill marks.
  5. Remove from the grill and let rest for a few minutes. Serve warm with a squeeze of fresh lemon.

These skewers are healthy because they provide lean protein and are grilled instead of fried, which reduces the use of unnecessary fats.

Quinoa and Black Bean Salad

 

This vibrant salad is rich in plant-based protein, fiber, and healthy fats, making it a filling but light option for those watching their calorie intake. It’s also colorful and visually appealing.

Ingredients:

  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 1/2 cups cherry tomatoes, halved
  • 1 avocado, diced
  • 1 red bell pepper, chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes
  • 3 tablespoons olive oil
  • Salt and pepper, to taste

Steps:

  1. Cook the quinoa: Rinse quinoa in a fine-mesh sieve. In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
  2. In a large bowl, combine cooked quinoa, black beans, cherry tomatoes, avocado, bell pepper, red onion, and cilantro.
  3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over the salad and toss gently to combine.
  4. Adjust seasoning with salt and pepper to taste.
  5. Serve chilled or at room temperature.

This salad is healthy because it’s high in protein and fiber from the quinoa and black beans, and it’s full of vitamins and antioxidants from the fresh vegetables.

Cauliflower Rice Stir-Fry

 

A delightful low-carb alternative to traditional fried rice, this dish is full of vegetables and flavor, making it an ideal choice for a healthy family gathering. It's perfect for those reducing calorie intake by substituting cauliflower for regular rice.

Ingredients:

  • 1 large head of cauliflower, cut into florets
  • 2 tablespoons sesame oil
  • 1 onion, diced
  • 2 carrots, diced
  • 1 cup frozen peas
  • 3 cloves garlic, minced
  • 2 eggs, beaten
  • 3 tablespoons soy sauce (low sodium)
  • 1 tablespoon freshly grated ginger
  • 2 green onions, chopped
  • Salt and pepper, to taste

Steps:

  1. Pulse the cauliflower florets in a food processor until finely ground to the size of rice grains.
  2. In a large skillet, heat sesame oil over medium-high heat. Add onion, carrots, and garlic. Sauté for 4-5 minutes until soft.
  3. Add the riced cauliflower, peas, and ginger. Cook for an additional 5 minutes, stirring occasionally, until cauliflower is tender but not mushy.
  4. Push the vegetable mixture to one side of the skillet and pour the eggs onto the other side. Stir continuously to scramble, mixing with the vegetables once cooked.
  5. Stir in soy sauce and season with salt and pepper. Remove from heat and garnish with green onions before serving.

This dish substitutes high-carb rice with nutrient-rich cauliflower, providing a lighter meal while still offering substantial fiber and vitamins.

Zucchini Noodle Salad with Avocado and Tomato

 

This refreshing salad is rich in healthy fats from the avocado and is packed with hydrating vegetables, making it a great choice for a light family meal. It's perfect for a hot day when something cool and delicious is desired.

Ingredients:

  • 4 medium zucchinis, spiralized into noodles
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, diced
  • 1/4 cup finely chopped red onion
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh basil
  • Salt and pepper, to taste

Steps:

  1. In a large bowl, combine spiralized zucchini, cherry tomatoes, avocado, and red onion.
  2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over the salad and toss to combine.
  3. Garnish with fresh basil before serving.
  4. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.

The salad is healthy due to the low-calorie, low-carb zucchini noodles combined with avocado, providing essential healthy fats, vitamins, and antioxidants.

Lentil and Veggie Stuffed Bell Peppers

 

Stuffed bell peppers make a hearty and wholesome meal option. Packed with protein-rich lentils and various vegetables, they offer great nutrition without weighing anyone down.

Ingredients:

  • 6 large bell peppers (any color), tops cut off and seeds removed
  • 1 cup lentils, rinsed
  • 2 cups vegetable broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 1 carrot, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper, to taste
  • 1/4 cup chopped fresh parsley

Steps:

  1. Preheat oven to 375°F (190°C).
  2. In a large saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender. Drain excess liquid, if necessary, and set aside.
  3. In a small pan, sauté onion and garlic over medium heat until softened, about 3 minutes. Add zucchini, carrot, oregano, cumin, and cayenne pepper. Cook until vegetables are tender, about 5 minutes.
  4. Combine lentils with the sautéed vegetables. Stir in parsley and season with salt and pepper.
  5. Stuff each bell pepper with the lentil mixture and place them upright in a baking dish. Cover with aluminum foil and bake for 30-35 minutes.
  6. Remove from oven, uncover, and allow to cool slightly before serving.

This dish is healthy because lentils provide protein and fiber, while the peppers are full of vitamins A and C. The vegetables add extra nutrients and make for a colorful presentation.

Spinach and Mushroom Quiche with Sweet Potato Crust

 

This unique quiche eliminates the traditional pastry crust and instead uses sweet potatoes, providing extra fiber and vitamins. It’s perfect for a brunch gathering, offering both visual appeal and delicious taste.

Ingredients:

  • 2 large sweet potatoes, peeled and thinly sliced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 4 cups fresh spinach
  • 4 large eggs
  • 1 cup milk (or preferred milk substitute)
  • 1/4 cup parmesan cheese, grated (optional)
  • 1/4 teaspoon nutmeg

Steps:

  1. Preheat oven to 375°F (190°C).
  2. Toss sweet potato slices with olive oil, salt, and pepper. Arrange in a 9-inch pie pan to form a crust, slightly overlapping. Bake for 20 minutes, until sweet potatoes are tender.
  3. In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent. Add mushrooms and cook until softened, about 5 minutes. Add spinach and cook until wilted.
  4. In a bowl, whisk together eggs and milk. Stir in parmesan cheese (if using) and nutmeg. Season with salt and pepper.
  5. Spread the spinach and mushroom mixture over the sweet potato crust. Pour the egg mixture over the top.
  6. Bake for 30-35 minutes, or until the quiche is set and lightly browned.

This dish is healthy by using a nutrient-rich sweet potato crust, providing energy-sustaining carbohydrates, and a filling of vegetables and eggs, supplying ample protein and vitamins.

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Each pharmacy in our network undergoes rigorous third-party testing through FDA and DEA certified labs. These tests focus on four key elements, ensuring both safety and efficacy for our treatments.

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Initial Dosage

Your initial medication and dosage are carefully determined by doctors, taking into account your unique health profile. This ensures a personalized and safe treatment plan tailored to your specific needs.

Titration

We gradually adjust your dosage to reach the optimal therapeutic level, ensuring maximum effectiveness while minimizing potential side effects.

Additional Treatments

Our providers may also recommend medications such as metformin or supplements such as vitamin B12. We recognize the importance of managing side effects, so your care plan may include medication to alleviate them.

Got questions? We have answers.

Do your plans include prescriptions and medications?

Curex plans cover everything from reviewing your medical intake to providing prescription medications, with free shipping included. There are no extra or hidden charges. Prescriptions are issued only after a medical provider reviews your information to confirm that the medication is suitable for you. Our service includes continuous support and regular follow-ups to ensure your treatment stays on track.

Our clinicians may order labs and additional medications for you, which would not be covered by the plan but for which you can use your insurance.

Please note: Compounded medications are tailored to individual needs or used in case of shortages, but they are not FDA-approved for safety or effectiveness. A prescription is required. Results may vary from person to person.

What medications do your providers prescribe?

We prioritize a personalized approach to your health. If your medical provider prescribes medication, options may include GLP-1 treatments such as compounded semaglutide (the active ingredient in Wegovy®* and Ozempic®*). Our providers prescribe only combination treatments not available at your local pharmacy that may include vitamin B12, etc. to help you achieve your goals faster.

Depending on your treatment goals, other medications such as metformin may also be considered. We recognize the importance of managing side effects, so your care plan might include medication to ease symptoms like nausea. Your well-being is always our top priority!

Please note that compounded medications are customized to meet individual patient needs and are not FDA-approved for safety or effectiveness. A prescription is necessary. Results may vary from person to person.

Curex and its pharmacy partners do not have any association with Novo Nordisk.

Will I be prescribed semaglutide if I sign up?

Your health journey is unique, and we tailor our care to match. Any prescriptions, including semaglutide, will be based on the expert assessment of the medical provider matched with you through our platform. You can trust that your treatment plan will be personalized to fit your specific needs. And if semaglutide is not prescribed, we will provide a full refund.

What is compounded medication?

Compounding involves creating customized medications to meet the specific needs of individual patients. For instance, a patient may require a liquid version of a medication that is only available in tablet form. Pharmacies can also compound medications using FDA-approved drugs that are on the FDA’s shortage list.

These compounded medications are made by state-licensed pharmacies that follow both federal and state regulations, including quality standards. However, when compounded in accordance with these laws, these medications are not subject to FDA approval and are not evaluated for safety or effectiveness.

Is compounded medication the same as generic medication?

Compounded medications differ from generic drugs. Generics require FDA approval by demonstrating bio-equivalence to the brand-name drug. In contrast, compounded medications are not FDA-approved. They are made based on a personalized prescription that may not be commercially available elsewhere or when a drug appears on the FDA’s shortage list. Compounding pharmacies must have the proper licensed facilities and comply with state and federal regulations before dispensing these medications.

Is insurance required?

No, Curex doesn’t require insurance. We offer clear and simple pricing, along with affordable medication options, making it easy and accessible to take care of your health.

Can I pay with an FSA or HSA card?

Yes! You can pay with your HSA or FSA card.

How much does treatment cost?

Semaglutide:

Prices for semaglutide start at only $149 per month for weekly doses of 0.25mg and 0.5mg. You can cancel anytime. Some people experience weight loss at these doses and higher doses aren't advisable due to a higher risk of side effects. If you need a higher dose to achieve your weight loss goals, we offer higher-dose plans for 1 mg, 1.7 mg and 2.4 mg of semaglutide for an additional $50 per month for each plan.

Tirzepatide:

Prices for tirzepatide start at only $249 per month for weekly doses of 2.5 mg and 5 mg of tirzepatide.You can cancel anytime. Some people experience weight loss at these doses and higher doses aren't advisable due to a higher risk of side effects. If you need a higher dose to achieve your weight loss goals, we offer higher-dose plans for 7.5mg, 10 mg and 12.5 mg of tirzepatide for an additional $100 per month for each plan.

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Can you prescribe Ozempic®* or Wegovy®*?

Our providers focus on personalized medications and dosages that aren’t commercially available at your local pharmacy. While we don’t prescribe Ozempic®* or Wegovy®* directly, we may prescribe treatments containing the same active ingredient. These medications are specially compounded for you by a licensed pharmacy to meet your specific needs.

Are video visits with a provider required?

Our providers will review your information 100% online. Depending on where you live and the specifics of your medical history, our providers may require you to have a video visit or asynchronous visit via text message. If prescribed, you’ll get unlimited online access to message your provider as needed for follow-ups, adjustments, and answers to your questions.

What states do you serve?

Currently, we do not serve Arkansas, Connecticut, and New Mexico. However, we are always working to expand our reach, so stay in touch with us at hi@getcurex.com.

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Curex providers may prescribe sublingual allergy drops that contain the same ingredients as allergy shots but are more convenient & affordable.
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