We challenged these celebrity chefs to whip up five super-healthy meals in 30 minutes or less. Here are five delicious recipes you can make at home tonight.
Fast food or healthy food? If it seems like you can’t have both, we’ll happily change your mind: Thrivin collaborated with four renowned chefs to come up with an assortment of delectable, healthy dinner recipes that can be prepared in your kitchen in 30 minutes or less. Plus, each chef provides secret hacks that will help you reduce prep time even more. Pick out your favorite recipe, set your kitchen timer, and get cookin’.
Chef Juan Pablo Torre
Chef and Founder of Bar Garcia in Los Angeles
Pasta with Fava Beans
Chef Torre’s Recipe:
- 2 tbsp. extra virgin olive oil
- 3 tbsp. green onions
- ¾ cup fava beans
- ¾ cup anellini pasta
- 1 tbsp. parmesan cheese
- Pinch of black pepper
- Fresh basil
Boil pasta to al dente, drain and reserve with olive oil. Blanch the fava beans in boiling water for about 2-3 minutes. Place in ice bath, then peel. Heat the olive oil in skillet and sauté the green onion. When the olive oil is hot and onions are soft, add the fava beans. Add pasta to skillet and add grated parmesan. Serve pasta in a bowl and top with additional parmesan, fresh ground pepper and basil.
Chef Brandon Boudet
Executive chef and co-owner of Little Dom’s in Los Angeles.
(Also, he was the winner of both Knife Fight and Chopped in 2013.)
Grilled Hanger Steak with Arugula and Parmesan
Chef Boudet’s Recipe:
- 7 oz. hanger steak
- 1 tsp. salt
- ½ cup arugula
- 2 oz. parmesan cheese
- Juiced ½ lemon
- Extra virgin olive oil
- Kosher salt to taste
- Pepper to taste
Heat grill to high heat. Drizzle olive oil and add salt on each side of the hanger steak. Grill steak to medium rare and remove, allowing steak to rest for two to five minutes. Take a piece of whole parmesan cheese and using a peeler, shave parmesan for the amount desired.
In a small bowl, place arugula, parmesan shavings and a pinch of salt and pepper. Squeeze half of the lemon into the bowl and drizzle with extra virgin olive oil to taste, tossing to coat all leaves evenly. Slice steak and lay pieces on a plate, topping with arugula and parmesan salad. Makes four servings.
Clean eating expert and television chef, a.k.a.The Fit Foodie
Super foods Salad
Chef Mareya’s Recipe:
- 2 cups kale
- ¼ cup carrots
- ¼ sweet potato
- ½ cup black beans
- 1 tbsp. unsalted sunflower seeds
Chop kale, slice carrots and sweet potato lengthwise into thin slices. Combine all ingredients in a bowl and toss them together. Serve cold. Makes four servings.
Chef Ben Diaz
Executive chef at Nix Patio Lounge at Luxe City Center in Los Angeles
Healthy Ahi Tuna Poke
Chef Diaz’s Recipe:
- 2 oz. yellowfin tuna diced
- 1 oz. poke marinade
- ½ avocado sliced
- 1 heirloom radish, sliced
- 2 oz. rice crisps
In a small bowl add the tuna and poke marinade and toss together to combine. Slice the avocado in half, scoop the half from the shell, and cut into thin slices or chop into small pieces. Layer the avocado in small ring mold or bowl. Place the tuna on top of the avocado. Invert the ring onto a plate and gently remove the ring from tuna. Place the sliced radish on top. Serve with chips or rice crisps.
- 2 oz. Thai chili sauce
- 2 oz. soy sauce
- 1 tbsp. minced ginger
- 1 tbsp. minced green onion
Place all ingredients in a food processor and purée until combined.
- 4 sheets rice paper
- 1 oz. spice mix (Chef Diaz creates his own, but home cooks can achieve a similar flavor with a packet of store-bought ranch spice mix)
Place the rice paper in 350-degree fryer and cook until puffy, about 30 seconds. Remove and allow to drain on paper towels, dust with the spice mix. Arrange rice crisps around the dish for a crunchy accompaniment.
Pro Planning Tips
To make meal preparation super easy, use these pro tips from Claudia Sidoti, head chef at Hello Fresh, the popular meal kit delivery service:
Plan out your week
“Every Sunday, take a look at the week ahead and gather some household data,” Sidoti says. Determine which days are your crunch days (like when your kids have competing sports practices and will be eating at different times) and which are your lighter days. Select prepare-ahead items (like burgers or a fajita bar) for the busy days, and choose lighter nights to experiment with a new recipe or serve something that can’t be reheated. One of her top quick picks: A make-your-own salad bar with cold proteins like grilled steak, plus avocados, tomatoes and a variety of other veggies and cheeses. “Customization is really great, especially if you’re serving a lot of people,” Sidoti says.
Buy what’s in season
When you’re planning your meals, pay attention to what’s in peak season at your local grocery store or farmer’s market. “Not only will you get more flavor, you’ll get better pricing,” she says.
Step out of your comfort zone
Just A little If you’re not comfortable trying new recipes all of the time, Sidoti recommends taking a tried-and-true item (like roasted chicken) and “stretching your culinary chops” by testing out a new pan sauce with it. Or, spice up your regular burgers with a special new condiment or an interesting cheese.
Index your favorite recipes
Keep a selection of favorite recipes at your fingertips, and separate them into helpful categories, such as “speedy recipes” and “family favorites.”
Don’t experiment on the nights you have to feed a hungry crowd if you’re in a rush, Sidoti says, pick a favorite recipe you’ve made before and skip the fussing around. “Save a leisurely Sunday for your next creative experience,” she suggests.