Ultimate Minestrone Soup

Ultimate Minestrone Soup

Our Ultimate Minestone soup is filled with healthy grains, veggies and beans. Packed full of nutritients and big flavor. Only 15 minutes to prep so it's a quick fix for those busy days. Sitting down to a bowl of this soup on a cool evening will warm you up while filling you up!

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Prep Time 15 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 lb. pasta protein-pasta or whole-grain, elbow (gluten-free if necessary)
• 4 cloves garlic minced
• 1 medium onion chopped
• 4 medium carrots peeled and chopped
• 4 ribs celery chopped
• 1 small zucchini chopped
• 1 cup parsley chopped
• 14 oz tomatoes fire-roasted, canned (1)
• 1 sprig thyme fresh (1 Teaspoon Dried Thyme)
• 2 Tbs olive oil
• 2 bay leaves
• 6 cups vegetable broth low sodium
• 1 1/2 cups white beans canned, drained and rinsed
• 2 Tbs pesto Optional
• 1/2 tsp red pepper flakes Optional
• black pepper to taste
• salt to taste

Method

 

Prep

1. Cook pasta and set aside. You will stir pasta in after the soup has cooked.
2. Chop all vegetables according to directions.

Make

1. Heat the oil in a large pot over medium-high heat. Add the garlic and onion. Cook, stirring frequently, for 1-2 minutes, or until softened.
2. Add the carrots and celery. Continue cooking for 5 minutes
3. Add tomatoes, thyme, bay leaves, and broth. Simmer for 20 minutes or until vegetables are tender.
4. Add the beans, zucchini, and parsley—season with salt and pepper to taste [and hot pepper if desired].
5. Stir in pasta and serve topped with some pesto.

Notes

Serving size is approx 2 cups, Nutrition Facts per serving with whole grain pasta: Calories 278 Total Fat 9.3g, Saturated Fat 0.9g, Trans Fat 0.0g, Cholesterol 0m,g Sodium 439mg, Total Carbohydrates 40g, Dietary Fiber 7,g Total Sugars 5g, Protein 9g, Vitamin D 0mcg, Calcium 93mg, Iron 4,mg Potassium 531mg

Garlic Shrimp and White Bean Sheet Pan Dinner

Garlic Shrimp and White Bean Sheet Pan Dinner

Our Garlic Shrimp and White Bean Sheet Pan Dinner is a perfect recipe to add to your busy weeknight dinner line up. This meal is table ready fast with minimal prep time before it goes in the oven. It's filled with nutrients and packed with big flavor!

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Prep Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

Ingredients

• 5 cloves garlic pressed
• 2 lb shrimp shelled and deveined
• 2 tsp thyme dried
• 1 lemon sliced thinly
• 1/4 tsp salt
• black pepper to taste
• 1 1/2 cups cannellini beans canned rinsed and drained
• 5 oz fresh spinach
• 1 tsp red pepper flakes
• 1/2 cup extra virgin olive oil

Method

 

Prep

1. Add garlic, shrimp, thyme, lemon slices, salt, and pepper to a large bowl and stir to coat. Marinate covered in the refrigerator for 15 minutes.
2. Line a baking sheet with parchment paper.
3. Preheat oven to 400°F.

Make

1. Remove shrimp from the refrigerator and stir in beans.
2. Bake for 10 minutes, then stir in spinach. Bake for an additional 5 minutes until shrimp is opaque and pink throughout.
3. Serve immediately.

Notes

Nutrition Facts: Calories 643 Total Fat 31.5g Saturated Fat 5.0g Trans Fat 0.1g Cholesterol 478mg Sodium 2656mg Total Carbohydrates 29g Dietary Fiber 6g Total Sugars 1g Protein 60g Vitamin D 0mcg Calcium 336mg Iron 6mg Potassium 1086mg

Easy Slow Cooker Beef Stew

Slow Cooker Beef Stew

When the weather cools down, there’s nothing better than coming home to a warm, hearty meal that’s already done. This Slow Cooker Beef Stew is comfort food done the Well Balanced way — nourishing, flavorful, and full of wholesome ingredients.

The secret to making it taste like it simmered all day on the stove? Don’t skip the sauté! Browning the beef and aromatics first adds that deep, savory flavor that makes every bite satisfying.

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Prep Time 20 minutes mins

Total Time 4 hours hrs 30 minutes mins

Servings: 4

Course: Soup

Cuisine: American

Calories: 496

Ingredients Method Notes

Ingredients

  

• 2 lb beef stew meat, cubed
• 3 carrots peeled and chopped
• 3 stalks celery chopped
• 1 onion sweet, chopped
• 4 cloves garlic minced or pressed
• 1 Tbs rosemary fresh, chopped
• 1/4 cup parsley fresh, chopped
• 2 Tbs avocado oil
• 2 potatoes (e.g., russet or Yukon Gold) chopped into even pieces
• 5 cups beef broth low-sodium
• 2 bay leaves

Method

 

Prep

1. Cube beef.
2. Chop carrots, celery, and onion. Mince garlic.
3. Chop rosemary and parsley.
4. Set slow cooker to “Sauté” setting.

Make

1. Add 1 tablespoon of oil to the slow cooker and sauté beef until brown on all sides. Remove and set aside.
2. Add remaining avocado oil to slow cooker and sauté onion, garlic, and rosemary until fragrant. If you don’t have a sauté setting on your slow cooker you can sauté the beef and vegetables stovetop separately and add. Sautéeing adds a deeper flavor to the stew.
3. Add carrots, celery, and pototoes and stir to coat.
4. Return beef and juices to slow cooker. Add broth and bay leaves.
5. Set slow cooker on high for 4 hours or low for 6-8 hours. You want to cook the stew until the beef is tender.
6. Remove bay leaves.
7. For a thicker stew, remove some of the vegetables with broth and purée then add them back to the pot.
8. Serve topped with fresh parsley.

Notes

Optional swaps: in place of yukon potatoes, you can use butternnut squash or sweet potatoes.

Nutrition
Facts
Calories
per serving
496
Amount/serving
% Daily Value*
Total Fat 17.7g
27%
Saturated Fat 5.2g
25%
Trans Fat 0.5g
Cholesterol 145mg
48%
Sodium 742mg
32%
Amount/serving
% Daily Value*
Total Carbohydrates 30g
10%
Dietary Fiber 5g
21%
Total Sugars 9g

Protein 56g

Avocado Lime Salmon

Avocado Lime Salmon

This is fresh, zesty, and ready in under 20 minutes. Tender, perfectly seasoned salmon bakes while you toss together a bright topping of creamy avocado, crisp red onion, fresh cilantro, and a squeeze of lime.

The result? A simple, heart-healthy meal packed with protein, healthy fats, and bold flavor.

No fuss, no fancy steps, just real-food goodness.

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Servings: 4

Ingredients Method Video Notes

Ingredients

  

• 1 1/2 lb salmon skinless
• 1 Clove garlic minced
• 1 tsp olive oil
• salt to taste
• pepper to taste
• 2 tsp paprika
• 1 avocado chopped
• 1 red onion chopped
• 4 Tbs cilantro fresh, chopped
• 4 Tbs olive oil
• 4 Tbs lime juice

Method

 

1. Preheat oven to 400˚F.
2. On a baking sheet, season salmon with garlic, 1 teaspoon olive oil, salt, pepper, and paprika.
3. Bake for 10–12 minutes.
4. In a small bowl, mix avocado topping ingredients until fully incorporated. Don’t overmix or you’ll break down your avocado.
5. Spoon avocado topping over the salmon.
6. Enjoy!

Video

Notes

This salmon dish is rich in protein and heart-healthy fats, with minimal carbs.

Macro Breakdown (per serving):  
Calories: 559 | 
Protein: 36g | 
Carbohydrates: 8g (including 3g fiber, 2g natural sugars) | 
Fat: 42.9g (8g saturated) |

Sheet Pan Vegetable Bolognese

Sheet Pan Vegetable Bolognese

This is a hearty, plant-powered twist on a classic. This recipe layers earthy porcini mushrooms, fresh veggies, and lentils for satisfying combo of protein and fiber. Roasted on a single pan for easy cleanup, it’s rich in flavor thanks to garlic, tomato paste, and a splash of soy sauce.

Serve it over spaghetti squash or protein pasta for a balanced, veggie-forward meal that makes leftovers easy.

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Servings: 4

Ingredients Method Notes

Ingredients

  

• 1/4 cup porcini mushrooms dried
• 2 large carrots peeled and chopped
• 2 parsnips peeled and chopped
• 1 onion sweet, peeled and chopped
• 8 oz mushrooms washed and chopped
• 4 cloves garlic peeled and pressed
• 1 cup tomatoes canned, drained and chopped
• 4 Tbs olive oil
• 2 Tbs tomato paste
• 1/4 cup soy sauce or alternative
• 1 1/2 cups lentils canned, drained and rinsed
• 2 cups vegetable broth. low-sodium
• 1/2 cup parsley fresh, chopped

Method

 

1. Preheat oven to 400° F.
2. Cover porcini mushrooms with 1 cup of very hot water and steep for at least 15 minutes. Drain and reserve broth.
3. Prepare vegetables according to directions.
4. Pulse vegetables one at a time in your food processor until finely chopped. Add to a large mixing bowl.
5. Stir in pressed garlic and canned tomatoes.
6. Whisk together olive oil, tomato paste, soy sauce, and reserved mushroom broth. Pour over vegetables and toss to coat.
7. Spread vegetables in a parchment-lined roasting pan with sides and place in oven and roast, stirring once, for 30-40 minutes.
8. Stir in lentils and as much vegetable broth as needed to achieve the desired consistency.
9. Remove from oven and let cool before storing in a glass dish with lid. The sauce can be stored for up to 4 days in the refrigerator.
10. Serve sauce over spaghetti squash, cauliflower rice, zucchini noodles, or another base of choice.

Notes

Macro Breakdown (per serving):
 Calories: 358 |
 Protein: 12g. | 
 Carbohydrates: 48g (including 14g fiber, 15g natural sugars) | 
 Fat: 14.4g (only 2g saturated).

This meal is high in fiber and plant-based protein, making it a filling, balanced option that supports blood sugar balance and keeps you satisfied longer.

Protein goals? Serve this with 1/2 cup of Protein+ pasta by Barilla for 10 more grams of protein.

Cuban Vegetable Salad

Cuban Vegetable Salad – A Bright, Healthy, and Colorful Dish

Summer means lots of parties, cookouts, and time by the water. Want to WOW your friends and your taste buds? This Cuban Vegetable Salad bursts with vibrant colors and flavors, reflecting the lively spirit of Cuban cuisine. The blend of black beans, cherry tomatoes, bell peppers, red onion, and celery provides a nutrient-rich base full of fiber, vitamins, and antioxidants. The addition of mango and avocado introduces a creamy sweetness and healthy fats, while the brown rice adds a wholesome, nutty texture. The salad’s striking presentation and the refreshing, zesty mojo dressing make it a standout dish, perfect for any occasion.

Cuban Vegetable Salad

This Cuban Vegetable Salad bursts with vibrant colors and flavors, reflecting the lively spirit of Cuban cuisine. The blend of black beans, cherry tomatoes, bell peppers, red onion, and celery provides a nutrient-rich base full of fiber, vitamins, and antioxidants. The addition of mango and avocado introduces a creamy sweetness and healthy fats, while the brown rice adds a wholesome, nutty texture. The salad's striking presentation and the refreshing, zesty mojo dressing make it a standout dish, perfect for any occasion.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: Cuban

Calories: 470

Ingredients Method Video Notes

Ingredients

  

Mojo Dressing ingredients

• 1/4 cup olive oil
• 1 Tbs lime juice
• 1 1/2 tsp Dijon mustard
• 1 clove garlic minced or pressed
• 1 tsp honey
• 1 tsp cumin
• 1 tsp chipotle pepper in adobo sauce chopped
• 1/2 cup cilantro chopped
• 1/2 cup parsley chopped
• salt to taste
• black pepper to taste

Salad Ingredients

• 11/2 cup black beans canned, rinsed and drained
• 2 cup cherry tomatoes halved
• 1 bell pepper red, chopped
• 1 bell pepper green, chopped
• 1/2 onion red, chopped
• 1 cup celery chopped
• 2 cloves garlic minced or pressed
• 1 mango flesh chopped
• 1 avocado cubed
• 1/2 cup corn frozen and defrosted (or fresh)
• 1 cup rice brown, pre-cooked

Method

 

Prep the following ingredients:

1. Cook brown rice according to directions.
2. Drain the black beans.
3. Slice cherry tomatoes in half and finely chop peppers, onion, and celery.
4. Mince the garlic.
5. Cube mango and avocado.
6. Mince garlic.
7. Finely chop chipotle pepper in adobo sauce.

Make the salad.

1. Add beans, tomatoes, pepper, onion, garlic, corn, and celery to a large bowl and mix.
2. Fold in mango, avocado, and brown rice.

Make the dressing.

1. In a medium size add olive oil, lime juice, Dijon mustard, garlic, honey, cumin, and chipotle pepper, then whisk until well mixed.
2. Fold in cilantro and parsley.
3. Season with salt and pepper to taste.
4. Add mojo dressing to the salad and toss well.

Video

Notes

Makes 4 servings. Nutrition facts per serving:

• Calories: 470
• Total Fat 23g
  • Saturated Fat 3.1g
  • Trans Fat 0.0g
• Cholesterol 0mg
• Sodium 378mg
• Total Carbohydrates 60g
  • Dietary Fiber 14g
• Protein 11g