Great news for food lovers! Whether you’re whipping up a quick weeknight dinner, craving some seasonal favorites, or in need of comforting dishes that nourish the soul, our roundup of 18 Wholesome Deliciously Ella Recipes has got you covered. Each recipe is a testament to how delicious healthy eating can be, promising to delight your taste buds and inspire your cooking. Dive in and discover your next favorite meal!
Quinoa and Roasted Vegetable Salad
Wandering through the kitchen on a quiet afternoon, I found myself drawn to the simplicity and nourishment of a quinoa and roasted vegetable salad. It’s a dish that feels like a gentle embrace, offering both comfort and vitality with every bite.
Ingredients
- Quinoa – 1 cup
- Olive oil – 2 tbsp
- Salt – ½ tsp
- Mixed vegetables (bell peppers, zucchini, cherry tomatoes) – 2 cups
Instructions
- Preheat the oven to 400°F.
- Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
- In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Let it sit covered for 5 minutes after cooking to fluff up.
- While the quinoa cooks, chop the vegetables into even, bite-sized pieces for uniform roasting.
- Toss the vegetables with 1 tbsp of olive oil and ¼ tsp of salt. Spread them on a baking sheet in a single layer.
- Roast in the preheated oven for 20 minutes, stirring halfway through, until the vegetables are tender and slightly charred. Tip: Don’t overcrowd the pan to ensure even roasting.
- Fluff the cooked quinoa with a fork and mix in the remaining 1 tbsp of olive oil.
- Combine the quinoa and roasted vegetables in a large bowl. Tip: Add a squeeze of lemon juice for a bright flavor contrast.
Vibrant and wholesome, this salad sings with the earthy tones of quinoa and the sweet, caramelized notes of roasted vegetables. Serve it warm as a hearty main or chilled for a refreshing side, perhaps topped with crumbled feta for a creamy contrast.
Lentil and Spinach Curry
How quietly the evening settles in, a perfect moment to stir together something nourishing and warm. This lentil and spinach curry is a humble dish that carries the essence of comfort, blending simplicity with depth in every bite.
Ingredients
- Lentils – 1 cup
- Spinach – 2 cups
- Coconut milk – 1 can (13.5 oz)
- Curry powder – 2 tbsp
- Olive oil – 1 tbsp
- Salt – 1 tsp
Instructions
- Rinse the lentils under cold water until the water runs clear.
- In a large pot, heat the olive oil over medium heat for 1 minute.
- Add the curry powder to the pot and stir for 30 seconds to release its aroma.
- Pour in the lentils and 2 cups of water, bringing the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 20 minutes, stirring occasionally to prevent sticking.
- Add the coconut milk and salt, stirring well to combine, then simmer uncovered for another 10 minutes.
- Fold in the spinach and cook for 2 minutes, just until the spinach wilts.
Perhaps you’ll notice how the lentils hold their shape yet melt tenderly against your tongue, while the spinach adds a fresh, slightly earthy contrast. Serve it over a mound of steamed rice or with a side of warm naan for a meal that feels both grounding and uplifting.
Banana and Almond Butter Smoothie
Calmly, as the morning light filters through the kitchen window, there’s something deeply comforting about blending a Banana and Almond Butter Smoothie. It’s a simple pleasure, a moment of quiet before the day unfolds, where each sip feels like a gentle embrace.
Ingredients
- Banana – 1 large
- Almond butter – 2 tbsp
- Almond milk – 1 cup
- Ice – ½ cup
Instructions
- Peel the banana and break it into chunks.
- Add the banana chunks, almond butter, almond milk, and ice to a blender.
- Blend on high for 30 seconds, or until the mixture is smooth and no ice chunks remain. Tip: For a creamier texture, use a frozen banana instead of fresh.
- Pour the smoothie into a glass immediately. Tip: If the smoothie is too thick, add a splash more almond milk and blend for an additional 10 seconds.
- Serve right away. Tip: For an extra touch, drizzle a little almond butter on top before serving.
Enjoy the velvety texture that’s both rich and refreshing, with the almond butter adding a subtle depth to the sweet banana. It’s perfect as is, or pour it into a bowl and top with granola for a heartier meal.
Turmeric and Ginger Immunity Soup
As the evening light fades, there’s a quiet comfort in stirring together a pot of something warm and healing, a reminder of the simple joys that cooking can bring.
Ingredients
- Turmeric – 1 tbsp
- Ginger – 1 tbsp, grated
- Chicken broth – 4 cups
- Carrots – 2, sliced
- Garlic – 2 cloves, minced
- Olive oil – 1 tbsp
- Salt – ½ tsp
Instructions
- Heat olive oil in a large pot over medium heat (350°F) until shimmering.
- Add minced garlic and grated ginger, sauté for 1 minute until fragrant, stirring constantly to prevent burning.
- Stir in sliced carrots and cook for 3 minutes, until they begin to soften.
- Sprinkle turmeric over the vegetables, stirring well to coat evenly.
- Pour in chicken broth, bringing the mixture to a gentle boil, then reduce heat to low (200°F).
- Simmer uncovered for 20 minutes, allowing the flavors to meld and the carrots to become tender.
- Season with salt, tasting and adjusting if necessary, then remove from heat.
Gently ladled into bowls, this soup offers a velvety texture with a vibrant golden hue, its warmth carrying the earthy tones of turmeric and the sharp zest of ginger. Serve with a slice of crusty bread for dipping, or swirl in a spoonful of coconut milk for a creamy variation.
Beetroot and Walnut Hummus
Sometimes, the simplest combinations bring the most comfort, like this beetroot and walnut hummus that turns an ordinary snack into a vibrant, nourishing experience.
Ingredients
- Cooked beetroot – 1 cup
- Walnuts – ½ cup
- Tahini – ¼ cup
- Lemon juice – 2 tbsp
- Garlic – 1 clove
- Olive oil – 2 tbsp
- Salt – ½ tsp
Instructions
- Preheat your oven to 350°F. Spread the walnuts on a baking sheet and toast for 8 minutes, or until fragrant. Tip: Toasting nuts enhances their flavor and adds a crunchier texture to the hummus.
- In a food processor, combine the cooked beetroot, toasted walnuts, tahini, lemon juice, garlic, and salt. Process until the mixture is finely ground. Tip: Scrape down the sides of the processor bowl occasionally to ensure everything is evenly mixed.
- With the processor running, slowly drizzle in the olive oil until the hummus is smooth and creamy. Tip: The amount of olive oil can be adjusted based on your desired consistency; add more for a silkier texture.
- Transfer the hummus to a serving bowl and let it sit for at least 10 minutes before serving to allow the flavors to meld.
Zesty and earthy, this hummus pairs beautifully with crisp vegetables or warm pita. Its vibrant pink hue makes it a standout dish at any gathering, inviting curiosity and delight with every dip.
Chickpea and Sweet Potato Stew
On a quiet evening, when the light fades softly and the air carries a hint of autumn’s approach, there’s nothing quite like the comfort of a warm, hearty stew. This simple yet nourishing dish brings together the earthy sweetness of sweet potatoes and the creamy texture of chickpeas in a harmony that feels like a gentle hug.
Ingredients
- Sweet potatoes – 2 cups, diced
- Chickpeas – 1 can (15 oz), drained and rinsed
- Vegetable broth – 3 cups
- Olive oil – 2 tbsp
- Garlic – 2 cloves, minced
- Cumin – 1 tsp
- Salt – ½ tsp
Instructions
- Heat olive oil in a large pot over medium heat (350°F) until shimmering.
- Add minced garlic and sauté for 1 minute, stirring constantly to prevent burning.
- Stir in diced sweet potatoes, coating them in the oil and garlic, then cook for 5 minutes to lightly caramelize.
- Add cumin and salt, stirring to evenly distribute the spices.
- Pour in vegetable broth, bringing the mixture to a gentle boil, then reduce heat to low (200°F).
- Cover and simmer for 20 minutes, or until sweet potatoes are tender when pierced with a fork.
- Gently stir in chickpeas and simmer uncovered for an additional 5 minutes to warm through.
Velvety sweet potatoes melt into the broth, creating a lush base that’s punctuated by the hearty bite of chickpeas. Serve this stew with a sprinkle of fresh herbs or a dollop of yogurt for a touch of brightness.
Blueberry and Chia Seed Pudding
Just as the morning light filters through the curtains, there’s a simple joy in preparing a breakfast that feels both nourishing and indulgent. This blueberry and chia seed pudding is a quiet celebration of flavors, blending the tartness of blueberries with the subtle texture of chia seeds, all softened by the creaminess of almond milk.
Ingredients
- Almond milk – 2 cups
- Chia seeds – ¼ cup
- Blueberries – 1 cup
- Honey – 2 tbsp
Instructions
- In a medium bowl, combine almond milk and chia seeds, stirring gently to prevent clumping.
- Let the mixture sit for 5 minutes, then stir again to ensure the chia seeds are evenly distributed.
- Cover the bowl and refrigerate for at least 4 hours, or overnight, allowing the chia seeds to fully absorb the almond milk and expand.
- In a small saucepan over medium heat, combine blueberries and honey, cooking until the blueberries burst and the mixture thickens slightly, about 5 minutes.
- Remove the blueberry compote from heat and let it cool to room temperature.
- Once the chia pudding has set, layer it with the blueberry compote in serving glasses.
- For an extra touch, garnish with a few whole blueberries or a drizzle of honey before serving.
Finished with layers of vibrant blueberry compote, the pudding offers a delightful contrast between the creamy base and the juicy, sweet topping. Enjoy it chilled, perhaps with a sprinkle of granola for added crunch, or simply as is for a smooth, refreshing treat.
Avocado and Lime Dressing
Perhaps it’s the simplicity of blending creamy avocado with the zesty punch of lime that makes this dressing a staple in my kitchen. It’s a dance of flavors that feels both indulgent and refreshing, perfect for drizzling over a crisp summer salad or as a vibrant companion to grilled vegetables.
Ingredients
- Avocado – 1 large, ripe
- Lime juice – 2 tbsp
- Olive oil – ¼ cup
- Salt – ½ tsp
- Water – 2 tbsp
Instructions
- Cut the avocado in half, remove the pit, and scoop the flesh into a blender.
- Add the lime juice, olive oil, salt, and water to the blender. Tip: For a smoother consistency, ensure the avocado is perfectly ripe.
- Blend on high speed for 30 seconds, or until the mixture is completely smooth. Tip: If the dressing is too thick, add water one tablespoon at a time until desired consistency is reached.
- Taste and adjust the salt if necessary. Tip: The acidity of the lime will mellow over time, so consider adding a touch more if planning to store the dressing.
- Transfer the dressing to a jar or bowl, cover, and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Rich and velvety, this dressing clings to every leaf and vegetable, offering a burst of freshness with each bite. Try it as a dip for crunchy crudités or swirl it into a bowl of chilled soup for an extra layer of flavor.
Spiced Apple and Oat Breakfast Bowl
Dawn breaks softly, and with it comes the quiet promise of a morning nourished by the warmth of spices and the comforting embrace of oats. This bowl is a gentle start, a whisper of sweetness and spice to awaken the senses.
Ingredients
- Rolled oats – 1 cup
- Apple – 1, medium, diced
- Cinnamon – 1 tsp
- Nutmeg – ½ tsp
- Maple syrup – 2 tbsp
- Almond milk – 1 cup
- Walnuts – ¼ cup, chopped
Instructions
- In a medium saucepan, combine rolled oats and almond milk. Bring to a simmer over medium heat, stirring occasionally.
- Reduce heat to low and add diced apple, cinnamon, and nutmeg. Stir gently to combine.
- Cover and let simmer for 5 minutes, stirring once halfway through to prevent sticking. Tip: For creamier oats, stir more frequently.
- Remove from heat and let stand, covered, for 2 minutes to thicken. Tip: The residual heat will soften the apples perfectly.
- Drizzle with maple syrup and sprinkle with chopped walnuts before serving. Tip: Toast the walnuts lightly for an extra crunch.
Oats meld into creamy tenderness, while apples offer a bright contrast, their sweetness heightened by the maple’s depth. Serve it in your favorite bowl, perhaps with a dollop of yogurt for a tangy twist.
Roasted Cauliflower and Tahini Salad
Reflecting on the simplicity of ingredients coming together to create something unexpectedly delightful, this dish is a testament to the beauty of minimalism in cooking. The roasted cauliflower and tahini salad is a harmony of textures and flavors, perfect for those quiet evenings when you crave something wholesome yet uncomplicated.
Ingredients
- Cauliflower – 1 head
- Olive oil – 2 tbsp
- Salt – ½ tsp
- Tahini – ¼ cup
- Lemon juice – 2 tbsp
- Water – 2 tbsp
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
- Cut the cauliflower into florets, aiming for uniformity in size for even cooking.
- Toss the florets with olive oil and salt, spreading them out on a baking sheet in a single layer to avoid steaming.
- Roast in the preheated oven for 25 minutes, or until the edges are golden and crispy, flipping halfway through for even browning.
- While the cauliflower roasts, whisk together tahini, lemon juice, and water in a small bowl until smooth, adjusting the water as needed for a pourable consistency.
- Once the cauliflower is done, let it cool slightly before drizzling with the tahini sauce, ensuring every piece is lightly coated.
Kindly savor the contrast between the crispy, caramelized edges of the cauliflower and the creamy, tangy tahini sauce. This salad shines when served atop a bed of greens or alongside a grain like quinoa for a more substantial meal.
Peanut Butter and Cacao Energy Balls
Kindly imagine a quiet afternoon, the kind where the sunlight filters through the curtains just so, and you’re craving something sweet yet nourishing. That’s when these Peanut Butter and Cacao Energy Balls come into play, a simple treat that feels like a hug in edible form.
Ingredients
- Peanut butter – 1 cup
- Cacao powder – ¼ cup
- Honey – 2 tbsp
- Rolled oats – 1 cup
Instructions
- In a large mixing bowl, combine the peanut butter, cacao powder, and honey. Stir until the mixture is smooth and uniform. Tip: If the peanut butter is too thick, warming it slightly can make mixing easier.
- Add the rolled oats to the mixture. Fold them in gently until fully incorporated. The dough should be sticky but manageable. Tip: For a finer texture, pulse the oats in a blender before adding.
- Using your hands, roll the mixture into small balls, about 1 inch in diameter. If the dough sticks to your hands, lightly wet them with water. Tip: For uniform sizes, use a cookie scoop.
- Place the balls on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes to set.
Each bite offers a delightful contrast between the creamy peanut butter and the earthy cacao, with the oats adding a satisfying chew. Enjoy them straight from the fridge for a cool treat, or roll them in shredded coconut for an extra layer of texture.
Zucchini and Pea Fritters
Yesterday, as the evening light faded, I found myself craving something light yet satisfying, a dish that could bridge the gap between summer’s abundance and the comfort of home cooking. Zucchini and pea fritters emerged as the perfect answer, their crisp edges and tender centers a testament to simplicity and flavor.
Ingredients
- Zucchini – 1 cup, grated
- Peas – 1 cup, fresh or frozen
- Flour – ½ cup
- Egg – 1
- Salt – ½ tsp
- Olive oil – 2 tbsp
Instructions
- In a large bowl, combine the grated zucchini, peas, flour, egg, and salt. Mix gently until just combined; overmixing can make the fritters tough.
- Heat olive oil in a non-stick skillet over medium heat (350°F) until shimmering. For even cooking, ensure the pan is evenly heated before adding the batter.
- Drop tablespoonfuls of the batter into the skillet, flattening slightly with the back of the spoon. Cook in batches to avoid overcrowding, which can lead to steaming instead of frying.
- Cook for 2-3 minutes on each side, or until golden brown and crispy. The key to perfect fritters is patience; let them develop a good crust before flipping.
- Transfer cooked fritters to a paper towel-lined plate to drain any excess oil. This step ensures they stay crispy.
Best enjoyed warm, these fritters offer a delightful contrast between the crispy exterior and the soft, vegetable-filled interior. Serve them with a dollop of Greek yogurt or a squeeze of lemon for an extra layer of flavor.
Mango and Coconut Nice Cream
Yesterday, I found myself craving something sweet yet simple, a dessert that wouldn’t weigh me down on a warm summer evening. That’s when I remembered the mangoes sitting on my counter, ripe and ready, and the idea for this nice cream was born.
Ingredients
- Mango – 2 cups, frozen
- Coconut milk – ½ cup
- Honey – 2 tbsp
Instructions
- Peel and chop 2 large mangoes into small pieces. Spread the pieces on a baking sheet lined with parchment paper and freeze for at least 4 hours, or until solid.
- Once frozen, place the mango pieces in a high-powered blender. Tip: For easier blending, let the mango sit at room temperature for 5 minutes before starting.
- Add ½ cup of coconut milk and 2 tbsp of honey to the blender. Blend on high until the mixture is smooth and creamy, scraping down the sides as needed. Tip: If the mixture is too thick, add a tablespoon of coconut milk at a time until desired consistency is reached.
- Transfer the nice cream to a freezer-safe container and freeze for an additional 30 minutes if a firmer texture is desired. Tip: For a softer serve, enjoy immediately after blending.
Mango and coconut nice cream is luxuriously creamy with a bright, tropical flavor that’s irresistibly refreshing. Serve it in a bowl topped with toasted coconut flakes or enjoy it straight from the blender for a quick, guilt-free treat.
Tomato and Basil Lentil Pasta
Zestfully, the simplicity of this dish belies its depth of flavor, a humble combination that speaks to the soul on quiet evenings. It’s a reminder of how few ingredients are needed to create something truly nourishing.
Ingredients
- Lentils – 1 cup
- Pasta – 8 oz
- Tomatoes – 2 cups, diced
- Fresh basil – ¼ cup, chopped
- Garlic – 2 cloves, minced
- Olive oil – 2 tbsp
- Salt – ½ tsp
Instructions
- Rinse 1 cup of lentils under cold water until the water runs clear.
- In a large pot, bring 4 cups of water to a boil, add the lentils, and reduce heat to simmer for 20 minutes until tender.
- While the lentils cook, heat 2 tbsp of olive oil in a pan over medium heat, add 2 minced garlic cloves, and sauté for 1 minute until fragrant.
- Add 2 cups of diced tomatoes to the pan, cook for 5 minutes until they begin to soften, stirring occasionally.
- Cook 8 oz of pasta according to package instructions, drain, and set aside.
- Combine the cooked lentils, pasta, and tomato mixture in the large pot, stir in ¼ cup of chopped fresh basil and ½ tsp of salt, and heat through for 2 minutes.
- Tip: For a richer flavor, let the dish sit covered for 5 minutes before serving to allow the flavors to meld.
- Tip: If the mixture seems dry, add a splash of pasta water to reach your desired consistency.
- Tip: Garnish with extra basil leaves for a fresh, vibrant finish.
Gently, the pasta and lentils come together in a dish that’s both hearty and light, with the tomatoes adding a sweet acidity and the basil a peppery freshness. Serve it warm, perhaps with a drizzle of olive oil and a sprinkle of Parmesan, for a meal that feels like a hug.
Pumpkin and Sage Risotto
Now, as the leaves begin to whisper the arrival of autumn, there’s a dish that mirrors the season’s gentle transition—a creamy risotto, infused with the earthy sweetness of pumpkin and the aromatic whisper of sage.
Ingredients
- Arborio rice – 1 cup
- Pumpkin puree – 1 cup
- Fresh sage – 2 tbsp, chopped
- Vegetable broth – 4 cups
- Butter – 2 tbsp
- Parmesan cheese – ½ cup, grated
- Salt – ½ tsp
Instructions
- Heat the vegetable broth in a saucepan over medium heat until it simmers, then reduce the heat to low to keep warm.
- Melt butter in a large skillet over medium heat. Add the chopped sage, stirring for 1 minute until fragrant.
- Add the Arborio rice to the skillet, stirring to coat each grain in butter, for about 2 minutes.
- Pour in ½ cup of the warm broth, stirring constantly until the liquid is fully absorbed. Tip: Keep the broth at a simmer to ensure even cooking.
- Continue adding broth, ½ cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 20 minutes.
- Once the rice is al dente and creamy, stir in the pumpkin puree and salt. Cook for another 2 minutes to blend the flavors. Tip: The risotto should have a loose, creamy consistency; if it’s too thick, add a little more broth.
- Remove from heat and stir in the grated Parmesan cheese until melted and well combined. Tip: Let the risotto sit for 2 minutes before serving to allow the flavors to meld.
Velvety and rich, this risotto carries the warmth of pumpkin and the subtle earthiness of sage, making it a comforting bowl that’s as nourishing as it is flavorful. Serve it garnished with a few sage leaves for a touch of elegance, or alongside a crisp green salad to balance its creaminess.
Summary
Overall, these 18 Wholesome Deliciously Ella recipes offer something for every occasion, blending nutrition with irresistible flavors. Whether you’re meal prepping or hosting a dinner, Ella’s creations promise to delight. We’d love to hear which recipes become your favorites—drop a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!
