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6 Healthy Party Recipes that are Easy to Cook

Everyone has been there. Scrambling to find a quick and easy recipe on the day of a birthday party or friendly get-together. Well, this time, you don’t have to worry with these six healthy recipes we curated that are perfect for that next get-together.

Buffalo Cauliflower Bites

Buffalo Cauliflower
INGREDIENTS
  • Yields: 4 Servings
  • ¾ cup all-purpose flour
  • 1 teaspoon paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¾ cup milk or milk alternative
  • 1 head cauliflower
  • ¼ cup buffalo sauce or hot sauce
  • 2 tablespoons coconut oil or vegetable oil
  • 1 tablespoon honey
METHOD
  1. Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper.
  2. In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined.
  3. Break the head of cauliflower into florets, about 1½-inches wide. Add the cauliflower florets to the batter, making sure each piece is evenly coated. Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway.
  4. Meanwhile, in a small bowl, combine the buffalo sauce, coconut oil, and honey and stir until evenly combined. Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes.

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus
INGREDIENTS
  • 1 red bell pepper
  • 1/2 or whole jalapeño (depends how spicy you like it)
  • 2-3 cloves garlic
  • 1 Tbsp smoked paprika
  • 1 teaspoon sumac
  • 1 tsp cumin
  • Salt and pepper
  • Juice from 1 lemon
  • 3 Tbsp olive oil
  • 1 can chickpeas drained (reserve liquid aka aquafaba)
  • 3 Tbsp Aquafaba
  • 1 Tbsp tahini paste
METHOD
  1. Cut your bell pepper into quarters and remove seeds from jalapeño.
  2. Preheat the air fryer or oven to 400 and put your peppers in for 20 minutes, turning halfway through. No oil is needed!
  3. Once the peppers are finished, immediately put them in a bowl and cover for about 5 minutes. Peel the skin off peppers and add to blender with remaining ingredients
  4. Blend until smooth and serve

TEXAS CAVIAR

Texas Caviar
INGREDIENTS
    • 1 1/2 cups cooked black beans, drained and rinsed
    • 1 1/2 cups cooked black-eyed peas, drained and rinsed
    • 2 cups cherry tomatoes, halved
    • 1 cup corn kernels
    • 1 red bell pepper, stemmed, seeded, and diced
    • 1/2 cup diced red onion
    • 1 medium jalapeño pepper, finely chopped
    • juice of 1 lime
    • 2 large avocados, pitted and diced
    • 1/4 cup cilantro
    • tortilla chips, for serving
DRESSING INGREDIENTS
    • 2 tablespoons plus 1 teaspoon red wine vinegar
    • 2 tablespoons extra-virgin olive oil
    • 1 teaspoon cumin
    • 1/2 teaspoon cayenne
    • ½ teaspoon honey
    • 1 clove garlic, minced
    • 1 1/2 teaspoons sea salt
    • ½ teaspoon ground black pepper
METHOD
  1. In a large bowl, stir together the black beans, black-eyed peas, tomatoes, corn, bell pepper, onion, jalapeño, and lime juice.
  2. In a small bowl, whisk together the vinegar, oil, cumin, cayenne, honey, garlic, salt, and pepper. Pour the dressing over the bean mixture. Fold in the avocado and cilantro, and season to taste.
  3. If time allows, refrigerate for 1 hour to allow the flavors to marry. Serve with tortilla chips.

Air Fryer Green Bean Fries

Air Fryer Green Bean Fries
INGREDIENTS
  • fresh green beans (cleaned and trimmed)
  • egg
  • liquid egg whites
  • unsweetened almond milk
  • almond flour
  • panko bread crumbs, gluten-free if necessary
  • grated parmesan (use nutritional yeast for dairy-free option)
  • garlic powder
  • salt
  • ground black pepper
  • avocado oil spray
METHOD
  1. Make sure the green beans are ready to go. Rinse them, dry them and trim them. I bought them pre-trimmed!
  2. Set up three mixing bowls.
  3. Coat each green bean in the egg mixture, then the bread crumbs, and lastly, the almond flour.
  4. Remove each green bean one at a time and transfer it into an air fryer.
  5. Once the green beans are in the air fryer, spray them with a little avocado oil spray. Cook at 400 degrees F for about 5-8 minutes.

Air Fryer Eggplant

Air Fryer Eggplant
INGREDIENTS
  • 1 large eggplant or two small
  • 1 teaspoon salt
  • ⅔ cup seasoned bread crumbs
  • 2 tablespoons parmesan cheese grated
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
  • 2 eggs beaten
  • ¼ cup flour
  • cooking spray
  • marinara sauce for serving
METHOD
  1. Slice eggplant into ⅓” slices. Sprinkle with salt and let sit 20 minutes.
  2. While eggplant is sitting, combine bread crumbs, parmesan cheese, Italian seasoning, and garlic powder in a small bowl.
  3. Whisk egg with 1 tablespoon water in a second bowl.
  4. Quickly rinse the eggplant and pat dry.
  5. Dip each eggplant slice into the flour, then into the egg, and finally into the bread crumb mixture. Spray each side of the eggplant with cooking spray.
  6. Preheat the air fryer to 380°F. Place in a single layer in the air fryer and cook for 5 minutes. Flip over and cook an additional 5-7 minutes or until tender and crisp.
  7. Serve with a warm marinara sauce for dipping.

Skinny Spinach Artichoke Dip

Skinny Spinach Artichoke Dip
INGREDIENTS
  • 1 tablespoon olive oil
  • 1 cup diced white onion
  • 2 garlic cloves, minced
  • 6 oz. fresh baby spinach or 2 ½ cups frozen chopped spinach
  • 1 ½ cup quartered artichoke hearts, defrosted and thawed or canned and drained
  • 1 ¼ cup plain Greek yogurt (any fat percentage)
  • ½ cup light cream cheese
  • 2 tablespoons mayonnaise
  • ¾ cup grated parmesan cheese, divided
  • 1 ¼ cup shredded part-skim mozzarella cheese, divided
  • ½ teaspoon salt
METHOD
  1. Preheat the oven to 350 degrees and spray an 8 x 8-inch or 1 ½ quart dish with non-stick cooking spray.
  2. Heat 1 tablespoon olive oil in a large non-stick saute pan over medium-high heat. Add the onions and saute, frequently stirring, for 4-5 minutes or until translucent.
  3. Add the garlic to the onions and saute for another 1-2 minutes, continuing to stir frequently, or until the garlic is fragrant and just starting to turn golden.
  4. Stir the spinach and artichokes into the pan and cook for 3-4 minutes, continuing to stir as you cook, until the fresh spinach wilts or frozen spinach heats through and turns a darker color green.
  5. Reduce the heat to medium. Stir in the greek yogurt, cream cheese, mayonnaise, ½ cup parmesan cheese, ¾ cup shredded mozzarella cheese, and salt. Stir and cook for 4-5 minutes, or until the cream cheese is completely melted in and the mixture starts to thicken.
  6. Pour the dip into the prepared pan and sprinkle with remaining parmesan cheese and mozzarella cheese. Bake for 33-37 minutes, or until the dip is bubbling and cheese on the top starts to brown.
  7. Remove from the hot spinach dip oven and serve with pita chips, crackers, or any of your other favorite dippers!

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