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Five Easy and Healthy Recipes


A bowl of healthy baked oatmeal with strawberries, blueberries, and blackberries

Now is an ideal time to explore cooking new recipes while we’re all encouraged to stay home during the pandemic. These five recipes from ASCP Skin Deep magazine contain healthy ingredients like antioxidant-rich vegetables and vitamin-rich fruits. In case you need new ideas to shake up your routine, you can make these delicious recipes for lunch, dinner, or even a quick snack. These recipes are all vegetarian. The dark chocolate chip cookies are flour- and refined sugar-free, and the yellow curry bowls are gluten-, dairy-, and sugar-free. Also, the ginger pear smoothie and the kale, peach, and cabbage salad are both gluten-free. Bon appetit!

Kale, Peach, and Cabbage Salad 

Salad of wilted kale, peaches, and red cabbage

Try this collagen-boosting triple threat containing vitamin C-rich kale, peaches, and red cabbage. 

  • 1 bunch kale, preferably dinosaur/lacinato 
  • 1 cup finely shredded red cabbage 
  • 1 cup cucumber, peeled, seeded and thinly sliced 
  • 2 scallions, thinly sliced 
  • 2 tablespoons extra-virgin olive oil 
  • 2 tablespoons fresh lime juice 
  • 1/2 teaspoon salt 
  • 1/4 teaspoon freshly ground black pepper 
  • 2 ripe peaches, thinly sliced

In a large bowl, toss together the kale, cabbage, cucumber, and scallions.

Drizzle on the olive oil, lime juice, salt, and pepper, then massage into the slaw for 1–2 minutes to gently wilt the kale and the cabbage. Taste, adding more salt, pepper, lime, or olive oil as needed.

Add the peaches and toss again. 

Super Seedy Baked Oatmeal 

A bowl of healthy oatmeal with strawberries, blueberries, and blackberries

This baked oatmeal is rich in gamma-linolenic acid, or GLA, an essential omega-6 fatty acid that helps your body lock in moisture for healthier, more supple skin.

  • 2 tablespoons ground flax seeds 
  • 1/4 cup water  
  • 1 large ripe banana, sliced 
  • 1 1/2 cups quick cooking oats 
  • 1/4 cup packed brown sugar 
  • 1/2 teaspoon cinnamon 
  • 1/4 teaspoon ground ginger 
  • 1/8 teaspoon ground nutmeg  
  • 1 teaspoon baking powder 
  • 1/4 teaspoon salt 
  • 1/2 cup + 2 tablespoons hemp milk (or other nondairy milk)  
  • 1/3 cup pure maple syrup 
  • 1 teaspoon vanilla extract 
  • 2 tablespoons melted coconut oil  
  • 1/4 cup pepitas (shelled pumpkin seeds) 
  • 2 tablespoons hemp seeds  
  • fresh berries, for serving  

Preheat oven to 350 degrees F. Lightly spray an 8-inch square pan with nonstick spray. 

Whisk together the ground flax seeds and water in a small bowl, then set aside to gel. 

Slice the banana and place in a single layer on the bottom of the square pan. 

In a separate bowl, mix together the oats, brown sugar, cinnamon, ginger, nutmeg, baking powder, and salt. Add the flax seed mixture, hemp milk, maple syrup, vanilla, and coconut oil. Stir together, then fold in the pepitas and hemp seeds. 

Gently top the sliced bananas with the oat mixture. Place in the preheated oven and bake for 30 minutes until golden brown and set. 

To serve, scoop the baked oatmeal into a bowl and top with fresh berries and more hemp milk.  

Yellow Curry Bowls

A bowl of vegeterian yellow curry with chick peas, avocados, and rice

These easy curry bowls are gluten-free, dairy-free, and sugar-free, and packed with antioxidant-rich vegetables.  

  • 1 tablespoon oil  
  • 1 1/2 teaspoon yellow curry powder 
  • 1 teaspoon fresh grated ginger 
  • 1/4–1/2 teaspoon red pepper flakes  
  • 1/2 yellow onion, thinly sliced 
  • 1 red bell pepper, thinly sliced 
  • 2 cups chopped sweet potatoes  
  • 1 14-ounce can light coconut milk 
  • 1 cup vegetable broth 
  • 2–3 tablespoons yellow curry paste  
  • 1 teaspoon soy sauce 
  • 1 14-ounce can chickpeas, drained and rinsed 
  • Juice of 1 lime 
  • Cooked rice, for serving 

In a large sauce pan, heat the oil over medium heat. Add the curry powder, ginger, and red pepper flakes; toast until fragrant, about 1 minute.

Add the onion and cook until translucent, but not browned, about 5 minutes.

Add the bell pepper and sweet potatoes, then add the coconut milk, vegetable broth, and curry paste. Simmer over medium-low heat until sweet potatoes are tender, about 25 minutes.  

Stir in the soy sauce and chickpeas. Simmer an additional 5 minutes.  

Stir in the lime juice, season to taste, and serve over cooked rice. 

Ginger Pear Smoothie 

A refreshing green smoothie made from pear, ginger, and spinach

When you’re tired of water, try this simple ginger pear smoothie for delicious, vitamin-infused hydration. Serves 4. 

  • 2 cups fresh spinach leaves 
  • 1 1/2 cups almond milk  
  • 4 medium pears, chopped 
  • 1-inch fresh ginger, grated 
  • 1/4 teaspoon ground cinnamon 
  • 1 teaspoon vanilla extract 
  • 1 frozen banana 
  • 1/2 cup ice 

Place all ingredients into a blender and puree until creamy and smooth. Divide into glasses and serve.  

Dark Chocolate Chip Cookies 

An array of dark chocolate oatmeal cookies with glasses of milk

These flour- and refined sugar-free treats are a great way to enjoy dark chocolate for dessert. 

  • 2 cup walnuts, chopped 
  • 2 cups pecans, chopped 
  • 2 cups old-fashioned rolled oats 
  • 1 1/2 teaspoons baking powder 
  • 1 teaspoon salt 
  • 1 teaspoon cornstarch 
  • 1 tablespoon ground flax seeds 
  • 3 tablespoons water 
  • 1/2 cup extra virgin olive oil 
  • 1/2 cup pure maple syrup 
  • 1 teaspoon vanilla extract 
  • 1 cup 70% dark chocolate chunks 

Preheat oven to 325 degrees F.

Put walnuts and pecans in a food processor and pulse until finely ground (you may need to alternate in batches depending on how large your food processor is). You don’t want it to be butter, but it should resemble crumbs.

Transfer nuts to a large bowl and place oats in a food processor and pulse a few times to break them down.

Place the oats into the bowl with the nuts along with the baking powder, salt, and cornstarch.

In a separate bowl, whisk together the ground flax seeds and water and let sit until gelled, about 5 minutes.

Add the oil, maple syrup, and vanilla extract to the flax seed bowl and whisk together. 

Stir the wet flax-oil mixture into the nut and oat mixture and stir to combine. Gently fold in chocolate.

Using a cookie scoop (or 1/4 cup measuring cup), scoop out dough and gently press together and flatten with your hands. They might crumble a bit but should form into a cookie once pressed together.

Place on lightly greased baking sheets and bake for 15 minutes until golden brown, checking after 10 minutes. Let cool completely before serving. 


Ready to start cooking? Post your foodie creations on social media and tag us at @abmpmassage so we can see your cuisine masterpieces.