18 Wholesome Seventh Day Adventist Recipes for Healthy Living

Zesty, wholesome, and wonderfully nourishing—these Seventh Day Adventist recipes are about to transform your kitchen into a haven of healthy living. Whether you’re craving comforting soups, vibrant plant-based mains, or quick dinners that delight, this roundup brings you 18 delicious dishes rooted in balance and flavor. Ready to cook up some goodness? Let’s dive in!

Vegetarian lentil loaf

Craving comfort food that doesn’t weigh you down? This vegetarian lentil loaf delivers all the cozy vibes with zero meat. Transform humble lentils into a showstopping main dish that even carnivores will crave.

Ingredients

For the lentil base:

• 1 cup dried brown lentils
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup rolled oats
• 2 large eggs

For the flavor mix:

• 2 tablespoons tomato paste
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika

For the glaze:

• 1/4 cup ketchup
• 1 tablespoon maple syrup
• 1 teaspoon apple cider vinegar

Instructions

1. Rinse 1 cup dried brown lentils thoroughly under cold water.
2. Combine rinsed lentils with 2 cups vegetable broth in a medium saucepan.
3. Bring lentil mixture to a boil over high heat, then reduce heat to low.
4. Simmer lentils uncovered for 25 minutes until tender but not mushy.
5. Drain any excess liquid from cooked lentils using a fine mesh strainer.
6. Preheat your oven to 375°F and lightly grease a 9×5 inch loaf pan.
7. Heat 1 tablespoon olive oil in a large skillet over medium heat.
8. Sauté 1 diced medium onion for 5 minutes until translucent.
9. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
10. Transfer cooked lentils to a large mixing bowl and mash lightly with a fork.
11. Add sautéed onion and garlic mixture to the mashed lentils.
12. Mix in 1 cup rolled oats, 2 large eggs, 2 tablespoons tomato paste, 1 tablespoon soy sauce, 1 teaspoon dried thyme, and 1/2 teaspoon smoked paprika.
13. Combine all ingredients thoroughly until the mixture holds together when pressed.
14. Press the lentil mixture firmly into the prepared loaf pan, smoothing the top.
15. Bake uncovered at 375°F for 30 minutes to set the structure.
16. Whisk together 1/4 cup ketchup, 1 tablespoon maple syrup, and 1 teaspoon apple cider vinegar in a small bowl.
17. Spread the glaze evenly over the partially baked lentil loaf.
18. Return the glazed loaf to the oven and bake for another 15 minutes.
19. Remove the loaf from the oven and let it rest in the pan for 10 minutes.
20. Carefully transfer the lentil loaf to a cutting board using a spatula.
21. Slice the loaf into 1-inch thick pieces with a sharp knife.

Outrageously satisfying with a firm yet tender texture that slices cleanly. The savory lentil base gets depth from smoked paprika while the sweet-tangy glaze caramelizes beautifully. Serve thick slices alongside mashed potatoes or crumble over a green salad for next-day lunches.

Whole wheat banana bread

Keep those overripe bananas from going to waste! Transform them into this wholesome whole wheat banana bread that’s moist, flavorful, and perfect for breakfast or a snack. Get ready to bake something deliciously simple.

Ingredients

For the Wet Ingredients

• 3 medium overripe bananas, mashed (about 1 ½ cups)
• ½ cup melted coconut oil
• ¾ cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Dry Ingredients

• 2 cups whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan with non-stick cooking spray.
3. Peel the 3 overripe bananas and place them in a large mixing bowl.
4. Mash the bananas thoroughly with a fork until mostly smooth.
5. Measure ½ cup of coconut oil and melt it in the microwave for 30 seconds.
6. Pour the melted coconut oil into the bowl with the mashed bananas.
7. Add ¾ cup packed light brown sugar to the wet ingredients.
8. Crack 2 large eggs into the bowl.
9. Add 1 teaspoon vanilla extract.
10. Whisk all the wet ingredients together until fully combined.
11. In a separate medium bowl, add 2 cups whole wheat flour.
12. Add 1 teaspoon baking soda to the flour.
13. Add ½ teaspoon salt to the dry ingredients.
14. Add 1 teaspoon ground cinnamon.
15. Whisk the dry ingredients together until evenly distributed.
16. Pour the dry ingredients into the wet ingredients.
17. Gently fold the mixture with a spatula until just combined—do not overmix. Tip: A few streaks of flour are okay; overmixing makes the bread tough.
18. Pour the batter into the prepared loaf pan.
19. Use a spatula to spread the batter evenly in the pan.
20. Place the pan in the preheated oven.
21. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 55 minutes; if the top browns too quickly, tent it loosely with foil.
22. Remove the pan from the oven.
23. Let the bread cool in the pan for 10 minutes. Tip: This helps it set and makes slicing easier.
24. Run a knife around the edges of the pan to loosen the bread.
25. Carefully transfer the bread to a wire rack to cool completely.

Crave that tender, moist crumb with a hint of cinnamon warmth? This bread stays soft for days. Slice it thick, toast it lightly, and slather with almond butter for the ultimate cozy breakfast.

Homemade granola with nuts and seeds

You’re craving that crunchy, nutty goodness but store-bought granola just doesn’t cut it. Grab your mixing bowls—this homemade version delivers serious texture and flavor without the processed junk. Your kitchen will smell incredible in minutes.

Ingredients

For the dry mix:
– 3 cups old-fashioned rolled oats
– 1 cup raw almonds
– 1/2 cup raw pecans
– 1/4 cup raw pumpkin seeds
– 1/4 cup raw sunflower seeds
– 1 tsp ground cinnamon
– 1/2 tsp sea salt

For the wet mix:
– 1/3 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 325°F and line a large baking sheet with parchment paper.
2. Combine oats, almonds, pecans, pumpkin seeds, sunflower seeds, cinnamon, and salt in a large mixing bowl.
3. Whisk together maple syrup, melted coconut oil, and vanilla extract in a separate small bowl.
4. Pour the wet mixture over the dry ingredients and stir thoroughly until everything is evenly coated.
5. Spread the granola mixture in a single, even layer on your prepared baking sheet.
6. Bake for 20 minutes, then remove from oven and stir the granola to ensure even browning.
7. Return to oven and bake for another 15-20 minutes until golden brown and fragrant.
8. Let the granola cool completely on the baking sheet for at least 1 hour to crisp up properly.
9. Break the cooled granola into clusters with your hands or a spoon.
10. Transfer to an airtight container for storage.

Munch on clusters straight from the jar for the ultimate snack experience. The combination of toasty nuts and sweet maple creates addictive crunch in every bite. Try sprinkling it over Greek yogurt or swirling it into vanilla ice cream for texture contrast that’ll make your taste buds dance.

Black bean and sweet potato stew

Ready to transform your weeknight dinner game? This black bean and sweet potato stew delivers cozy vibes in under 45 minutes. Packed with smoky spices and creamy textures, it’s the ultimate comfort food that actually fuels you.

Ingredients

• For the base: 2 tbsp olive oil, 1 large yellow onion (diced), 3 garlic cloves (minced), 1 large sweet potato (peeled, cubed into ½-inch pieces)
• For the spice blend: 1 tbsp chili powder, 1 tsp ground cumin, ½ tsp smoked paprika
• For the stew: 2 (15 oz) cans black beans (rinsed, drained), 1 (14.5 oz) can diced tomatoes, 4 cups vegetable broth, 1 tsp salt, ½ tsp black pepper
• For serving: ¼ cup chopped fresh cilantro, 1 lime (cut into wedges)

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 diced onion and cook for 5–7 minutes, stirring occasionally, until translucent and lightly golden.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 cubed sweet potato, 1 tbsp chili powder, 1 tsp cumin, and ½ tsp smoked paprika; toss to coat evenly.
5. Pour in 4 cups vegetable broth, 2 cans black beans, 1 can diced tomatoes, 1 tsp salt, and ½ tsp black pepper.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until sweet potatoes are fork-tender.
7. Uncover and simmer for 5 more minutes to slightly thicken the stew.
8. Stir in ¼ cup chopped cilantro just before serving.
9. Serve hot with lime wedges for squeezing over the top.

Expect a velvety, thick stew where sweet potatoes melt into the smoky broth. Each spoonful balances earthy black beans with a bright cilantro-lime finish. Try scooping it with tortilla chips or topping with avocado for extra creaminess.

Quinoa salad with fresh vegetables

Elevate your lunch game with this vibrant quinoa salad that packs serious flavor and crunch. Forget boring salads—this one delivers protein-packed quinoa, crisp veggies, and a zesty dressing that’ll make your taste buds dance. Perfect for meal prep or a quick, healthy dinner.

Ingredients

• For the quinoa:
  • 1 cup quinoa
  • 2 cups water
  • 1/2 tsp salt
• For the vegetables:
  • 1 cup diced cucumber
  • 1 cup halved cherry tomatoes
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh parsley
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/4 tsp black pepper

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa, 2 cups water, and 1/2 tsp salt in a medium saucepan.
3. Bring quinoa mixture to a boil over high heat.
4. Reduce heat to low, cover saucepan, and simmer quinoa for 15 minutes.
5. Remove saucepan from heat and let quinoa stand covered for 5 minutes to absorb residual moisture.
6. Fluff cooked quinoa with a fork and spread it on a baking sheet to cool completely for 20 minutes.
7. Whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, and 1/4 tsp black pepper in a small bowl until emulsified.
8. Combine cooled quinoa, 1 cup diced cucumber, 1 cup halved cherry tomatoes, 1/2 cup finely chopped red onion, and 1/2 cup chopped fresh parsley in a large bowl.
9. Pour dressing over quinoa mixture and toss thoroughly to coat all ingredients.
10. Chill salad in refrigerator for 30 minutes before serving to allow flavors to meld.

Get ready for a texture party—fluffy quinoa meets crisp cucumbers and juicy tomatoes, all hugged by that tangy dressing. Grab a fork and dig into this colorful bowl, or stuff it into pita pockets for a portable lunch that’s anything but basic.

Oatmeal with almond milk and berries

Ditch the boring breakfast routine—this creamy oatmeal with almond milk and berries transforms your morning in minutes. Grab your spoon and let’s dive in.

Ingredients

• For the oatmeal base:
  • 1 cup rolled oats
  • 2 cups unsweetened almond milk
  • 1/4 tsp salt
• For the berry topping:
  • 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract

Instructions

1. Combine 1 cup rolled oats, 2 cups unsweetened almond milk, and 1/4 tsp salt in a medium saucepan.
2. Set the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally.
3. Reduce the heat to low and simmer for 5–7 minutes, stirring frequently to prevent sticking.
4. Stir in 1/2 tsp vanilla extract and 1 tbsp maple syrup until fully incorporated.
5. Remove the saucepan from the heat and let the oatmeal rest for 2 minutes to thicken.
6. While the oatmeal rests, rinse 1 cup mixed fresh berries and pat them dry with a paper towel.
7. Slice any large strawberries into halves or quarters for even distribution.
8. Spoon the warm oatmeal into bowls and top generously with the prepared berries.

Warm, creamy oats hug each berry for a cozy, satisfying bite. Drizzle with extra maple syrup or sprinkle with cinnamon to make it your own—perfect for busy mornings or lazy weekends.

Avocado and chickpea wrap

Kickstart your lunch game with this protein-packed avocado and chickpea wrap that comes together in minutes. Mash creamy avocado with zesty lime and spices, then fold in chickpeas for the ultimate no-cook filling. Wrap it all up in a soft tortilla for a meal that fuels your day without slowing you down.

Ingredients

For the filling:

• 1 large avocado, pitted and peeled
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup plain Greek yogurt
• 2 tbsp fresh lime juice
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 2 tbsp chopped fresh cilantro

For assembly:

• 4 large flour tortillas
• 2 cups shredded romaine lettuce
• 1/2 cup diced red onion

Instructions

1. Place the avocado in a medium bowl and mash it with a fork until mostly smooth with some small chunks remaining.
2. Add the Greek yogurt, lime juice, cumin, smoked paprika, and salt to the mashed avocado.
3. Stir the mixture until all ingredients are fully combined and creamy.
4. Gently fold in the drained chickpeas, being careful not to over-mash them.
5. Mix in the chopped cilantro until evenly distributed throughout the filling.
6. Lay one flour tortilla flat on a clean work surface.
7. Spread approximately 3/4 cup of the avocado-chickpea mixture evenly across the center of the tortilla, leaving a 2-inch border around the edges.
8. Top the filling with 1/2 cup shredded romaine lettuce.
9. Sprinkle 2 tablespoons of diced red onion over the lettuce.
10. Fold the bottom edge of the tortilla up over the filling.
11. Fold the left side of the tortilla inward toward the center.
12. Fold the right side of the tortilla inward, creating an envelope shape.
13. Roll the wrap tightly away from you until completely sealed.
14. Repeat steps 6-13 with the remaining tortillas and filling.

But that creamy avocado base creates the perfect contrast to the firm chickpeas, while the lime juice cuts through the richness beautifully. Serve these wraps sliced in half diagonally for easy handling, or pack them whole for a satisfying lunch on the go—the flavors actually improve after sitting for 30 minutes, making them ideal for meal prep.

Baked tofu with teriyaki glaze

Get ready to transform basic tofu into a flavor-packed main event. Grab that block, press out the moisture, and let’s create crispy, saucy perfection that will make you forget all other protein options.

Ingredients

For the tofu:
– 1 (14 oz) block extra-firm tofu
– 1 tbsp cornstarch
– 1 tbsp olive oil
For the teriyaki glaze:
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 1 tbsp rice vinegar
– 1 tsp grated ginger
– 1 garlic clove, minced
– 1 tsp cornstarch mixed with 1 tbsp water

Instructions

1. Press the tofu block between paper towels with a heavy pan for 30 minutes to remove excess moisture.
2. Preheat your oven to 400°F and line a baking sheet with parchment paper.
3. Cut the pressed tofu into 1-inch cubes and toss with 1 tablespoon cornstarch until evenly coated.
4. Arrange tofu cubes in a single layer on the baking sheet and drizzle with 1 tablespoon olive oil.
5. Bake for 25 minutes, flipping halfway through, until golden brown and crispy on all edges.
6. While tofu bakes, combine 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, and 1 minced garlic clove in a small saucepan.
7. Bring the sauce mixture to a simmer over medium heat, stirring constantly until sugar dissolves completely.
8. Whisk in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and cook for 2 minutes until thickened.
9. Remove baked tofu from oven and immediately toss with the warm teriyaki glaze until fully coated.
10. Return glazed tofu to the baking sheet and bake for 5 additional minutes to caramelize the sauce.

Ready to serve immediately while hot and sticky. The exterior develops a beautiful caramelized crust while the inside stays surprisingly tender. Try it piled over steamed rice with sesame seeds or stuffed into lettuce wraps for a fresh crunch that balances the sweet-savory glaze perfectly.

Spinach and mushroom stuffed bell peppers

Overflowing with savory goodness, these spinach and mushroom stuffed bell peppers are your new weeknight hero. Pack them with garlicky filling, bake until bubbly, and watch them disappear faster than your latest TikTok feed.

Ingredients

• For the peppers:
  • 4 large bell peppers
  • 1 tablespoon olive oil
• For the filling:
  • 1 pound cremini mushrooms, diced
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 5 ounces fresh spinach
  • 1 cup cooked quinoa
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F.
2. Slice the tops off all 4 bell peppers and remove the seeds and membranes.
3. Brush the outside of each pepper with 1 tablespoon olive oil.
4. Place the peppers cut-side up in a baking dish.
5. Heat a large skillet over medium-high heat.
6. Add the diced mushrooms and cook for 8 minutes until they release their liquid and turn golden brown.
7. Add the diced onion and cook for 5 minutes until translucent.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Add the fresh spinach and cook for 3 minutes until completely wilted.
10. Transfer the vegetable mixture to a large bowl.
11. Mix in 1 cup cooked quinoa, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
12. Spoon the filling mixture evenly into the prepared bell peppers, packing it down gently.
13. Sprinkle the remaining 1/2 cup mozzarella cheese over the top of each pepper.
14. Bake for 25 minutes until the peppers are tender when pierced with a fork and the cheese is melted and bubbly.
15. Broil for 2-3 minutes to get golden-brown spots on the cheese.
16. Let the peppers rest for 5 minutes before serving.

Bursting with earthy mushrooms and creamy melted cheese, these peppers deliver satisfying texture in every bite. The quinoa filling stays perfectly moist while the pepper walls soften just enough to cut cleanly. Serve them sliced in half for an Instagram-worthy presentation or top with fresh basil for an extra flavor boost.

Roasted vegetable medley with herbs

Zesty roasted vegetables just became your new weeknight hero. Chop, toss, and roast your way to crispy perfection in under 30 minutes. This colorful medley brings serious flavor without the fuss.

Ingredients

For the vegetables:

– 2 cups chopped broccoli florets
– 1 cup sliced carrots
– 1 cup diced red bell pepper
– 1 cup chopped zucchini
– 1 cup quartered red onion

For the seasoning:

– 3 tablespoons olive oil
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– 1 teaspoon garlic powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper

Instructions

1. Preheat your oven to 425°F.
2. Place all chopped vegetables in a large mixing bowl.
3. Drizzle 3 tablespoons olive oil over the vegetables.
4. Add 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh thyme, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
5. Toss everything together until vegetables are evenly coated.
6. Spread vegetables in a single layer on a baking sheet. Tip: Don’t crowd the pan—this ensures crispy edges instead of steamed vegetables.
7. Roast at 425°F for 20 minutes.
8. Check for golden brown spots and crispy edges. Tip: The vegetables should be tender when pierced with a fork but still have some bite.
9. Remove from oven and let rest for 2 minutes. Tip: This resting time allows the flavors to settle and makes serving easier.
10. Transfer to a serving dish.

Warm from the oven, these vegetables offer a satisfying crunch alongside tender centers. The rosemary and thyme create an earthy aroma that fills your kitchen. Serve over quinoa for a complete meal, or stuff into pita pockets with hummus for a quick lunch.

Homemade hummus with whole grain crackers

Viral hummus just dropped—and you won’t believe how easy it is to make at home. Forget store-bought tubs; this creamy, garlicky dip with whole grain crackers is your new go-to snack. Whip it up in minutes and watch it disappear faster than your last TikTok scroll.

Ingredients

For the hummus:

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 1 small garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 2–3 tablespoons ice water

For serving:

• Whole grain crackers
• Extra olive oil for drizzling
• Paprika for garnish

Instructions

1. Combine chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt in a food processor.
2. Blend on high speed for 1 minute until the mixture is coarse and combined.
3. Scrape down the sides of the bowl with a spatula to ensure even blending.
4. With the processor running, slowly stream in 2 tablespoons of ice water through the feed tube.
5. Continue blending for 2–3 minutes until the hummus is completely smooth and creamy. Tip: Ice water helps create an ultra-smooth texture without thinning the dip too much.
6. Taste the hummus and adjust salt if needed, but avoid over-salting since crackers add saltiness.
7. Transfer the hummus to a shallow serving bowl.
8. Use the back of a spoon to create swirls on the surface of the hummus.
9. Drizzle 1 tablespoon of olive oil over the top in a circular motion.
10. Sprinkle a pinch of paprika evenly over the oil for color and mild spice.
11. Arrange whole grain crackers around the bowl or on a separate plate for dipping. Tip: For extra crunch, lightly toast the crackers in a 350°F oven for 5 minutes before serving.
12. Serve immediately, or cover and refrigerate for up to 3 days. Tip: If refrigerated, let the hummus sit at room temperature for 15 minutes before serving to restore creaminess.

Perfectly smooth hummus meets the hearty crunch of whole grain crackers in every bite. The garlic and cumin add warmth, while the lemon keeps it bright and fresh. Try scooping it with veggie sticks or spreading it on toast for a quick, protein-packed lunch.

Brown rice and black bean burritos

Kickstart your meal prep with these protein-packed brown rice and black bean burritos. Wrap up a complete meal in minutes—perfect for busy weeknights and on-the-go lunches.

Ingredients

For the filling

– 2 cups cooked brown rice
– 1 (15 oz) can black beans, rinsed and drained
– 1 tbsp olive oil
– 1/2 cup diced red onion
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 1/4 tsp salt

For assembly

– 4 large flour tortillas (10-inch)
– 1 cup shredded Monterey Jack cheese
– 1/2 cup fresh salsa
– 1/4 cup chopped fresh cilantro

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat for 1 minute.
2. Add 1/2 cup diced red onion and sauté for 3 minutes until translucent.
3. Stir in 1 tsp ground cumin, 1/2 tsp chili powder, and 1/4 tsp salt—toast the spices for 30 seconds until fragrant.
4. Add 1 (15 oz) can rinsed black beans and 2 cups cooked brown rice to the skillet.
5. Cook the mixture for 5 minutes, stirring frequently, until heated through. (Tip: Use day-old rice for better texture that doesn’t get mushy.)
6. Warm 4 large flour tortillas in a dry skillet for 20 seconds per side until pliable. (Tip: Cover tortillas with a damp towel to keep them soft while assembling.)
7. Place 1/4 of the rice and bean mixture in the center of each tortilla.
8. Top each with 1/4 cup shredded Monterey Jack cheese, 2 tbsp fresh salsa, and 1 tbsp chopped cilantro.
9. Fold the sides of each tortilla inward, then roll tightly from the bottom to form a burrito. (Tip: Don’t overfill—it makes rolling easier and prevents tearing.)
10. Heat a clean skillet over medium heat and cook each burrito for 2-3 minutes per side until golden brown and crispy.
Serve these burritos immediately for maximum crispness against the creamy bean filling. Slice them diagonally to showcase the colorful layers, or pack them whole for a satisfying handheld meal. The melted cheese binds the earthy rice and smoky spices into every bite.

Fresh fruit salad with lime dressing

Brace your taste buds for the ultimate summer refreshment. This vibrant fruit salad explodes with juicy sweetness balanced by zesty lime. Perfect for picnics, pool parties, or just beating the heat.

Ingredients

For the Fruit Base

• 2 cups cubed watermelon (1-inch pieces)
• 1 cup sliced strawberries
• 1 cup blueberries
• 1 cup pineapple chunks
• 1 mango, diced
• 2 kiwi, peeled and sliced

For the Lime Dressing

• 3 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 teaspoon lime zest
• 1 tablespoon chopped fresh mint

Instructions

1. Wash all fresh fruits thoroughly under cold running water.
2. Pat fruits dry with paper towels to prevent dressing dilution.
3. Cut watermelon into 1-inch cubes using a sharp chef’s knife.
4. Slice strawberries vertically into quarter-inch thick pieces.
5. Peel mango and dice into half-inch cubes.
6. Peel kiwi and slice into quarter-inch rounds.
7. Combine all prepared fruits in a large mixing bowl.
8. Zest one lime using a microplane, avoiding the bitter white pith.
9. Juice three limes to yield approximately 3 tablespoons of fresh juice.
10. Whisk lime juice, honey, and lime zest in a small bowl until honey dissolves completely.
11. Chop fresh mint leaves finely with a sharp knife to prevent bruising.
12. Stir chopped mint into the lime dressing mixture.
13. Pour dressing over the fruit mixture immediately before serving.
14. Toss gently with a large spoon to coat all fruits evenly without crushing.
15. Serve immediately or chill for 15 minutes in the refrigerator to enhance flavors.

Light and refreshing, this salad delivers a perfect crunch from crisp watermelon against velvety mango. The lime dressing cuts through the sweetness with bright acidity that makes every bite sing. Layer it over Greek yogurt for breakfast or serve alongside grilled chicken for a complete summer meal.

Steamed kale with garlic and lemon

Let’s transform that boring kale into a vibrant side dish in under 10 minutes. Steam it with punchy garlic and zesty lemon for a healthy upgrade that actually tastes incredible.

Ingredients

• For steaming:
  • 1 large bunch kale (about 8 cups chopped)
  • 2 tablespoons water
• For finishing:
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt

Instructions

1. Wash the kale thoroughly under cold running water to remove any dirt.
2. Remove the tough stems by holding each leaf at the base and pulling the leafy part away from the stem.
3. Chop the kale leaves into 2-inch pieces.
4. Place the chopped kale in a large saucepan with 2 tablespoons of water.
5. Cover the saucepan and turn the heat to medium-high.
6. Steam the kale for exactly 4 minutes until it turns bright green and becomes tender. Tip: Don’t overcook or it will turn mushy and lose nutrients.
7. While the kale steams, mince 2 cloves of garlic.
8. Heat 1 tablespoon of olive oil in a separate skillet over medium heat for 1 minute.
9. Add the minced garlic to the skillet and cook for 30 seconds until fragrant but not browned. Tip: Watch carefully as garlic burns quickly and turns bitter.
10. Drain any excess water from the steamed kale using a colander.
11. Transfer the drained kale to the skillet with the garlic.
12. Add 1 tablespoon of fresh lemon juice and ¼ teaspoon of salt to the skillet.
13. Toss everything together for 1 minute until well combined and heated through. Tip: Use tongs for easy mixing and to prevent bruising the delicate leaves.

Here’s your reward: tender leaves with just enough bite, soaked in garlicky lemon goodness. Heap it alongside grilled chicken or fold into grain bowls for an instant flavor boost that makes healthy eating actually exciting.

Almond butter and date energy balls

Grab these almond butter date energy balls for instant fuel that tastes like dessert. They whip up in minutes with just 5 ingredients and zero baking required. Perfect for pre-workout boosts or afternoon slumps when you need clean energy fast.

Ingredients

For the energy balls:

• 1 cup pitted Medjool dates
• 1/2 cup creamy almond butter
• 1/4 cup rolled oats
• 2 tablespoons chia seeds
• 1/4 teaspoon sea salt

Instructions

1. Place 1 cup pitted Medjool dates in a food processor.
2. Process the dates for 60 seconds until they form a sticky paste.
3. Add 1/2 cup creamy almond butter to the food processor.
4. Add 1/4 cup rolled oats to the mixture.
5. Add 2 tablespoons chia seeds to the processor.
6. Add 1/4 teaspoon sea salt to combine all ingredients.
7. Process everything for 90 seconds until a uniform dough forms.
8. Check the dough consistency—it should hold together when pressed between your fingers.
9. Scoop 1 tablespoon portions of the dough using a measuring spoon.
10. Roll each portion between your palms to form smooth, round balls.
11. Place the finished balls on a parchment-lined baking sheet.
12. Refrigerate the energy balls for at least 30 minutes to firm up.
13. Transfer the chilled balls to an airtight container for storage.

These energy balls deliver chewy texture with caramel-like sweetness from the dates and rich nuttiness from the almond butter. Try rolling them in shredded coconut or crushed nuts before chilling for extra crunch. They stay perfectly firm in the fridge for quick grab-and-go snacks all week long.

Zucchini noodles with tomato basil sauce

Haven’t tried zucchini noodles yet? This vibrant dish transforms humble veggies into a fresh, guilt-free pasta alternative that’s ready in minutes. Grab your spiralizer and let’s create this colorful, low-carb masterpiece that tastes like summer in a bowl.

Ingredients

For the zucchini noodles:
– 4 medium zucchinis, spiralized
– 2 tablespoons olive oil
– 1 teaspoon salt

For the tomato basil sauce:
– 2 tablespoons olive oil
– 3 garlic cloves, minced
– 1 (28-ounce) can crushed tomatoes
– 1/4 cup fresh basil leaves, chopped
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat for 1 minute.
2. Add minced garlic and cook for 30 seconds until fragrant but not browned.
3. Pour in crushed tomatoes and stir to combine with garlic.
4. Add 1 teaspoon salt, black pepper, and red pepper flakes to the sauce.
5. Simmer the sauce uncovered for 15 minutes, stirring occasionally.
6. While sauce simmers, spiralize all 4 zucchinis using the medium blade.
7. Pat zucchini noodles dry with paper towels to remove excess moisture.
8. Heat remaining 2 tablespoons olive oil in a separate large pan over medium-high heat.
9. Add zucchini noodles and 1 teaspoon salt to the hot pan.
10. Sauté noodles for 2-3 minutes, tossing constantly until just tender.
11. Stir chopped basil into the finished tomato sauce.
12. Combine sautéed zucchini noodles with the tomato basil sauce.
13. Toss gently to coat all noodles evenly with sauce.

The zucchini noodles maintain a satisfying al dente bite while the bright tomato sauce clings perfectly to every strand. Serve immediately topped with extra fresh basil or sprinkle with Parmesan cheese for an extra flavor boost—this dish shines as a light lunch or elegant dinner centerpiece.

Summary

Zesty and nourishing, these 18 Seventh Day Adventist recipes offer wholesome goodness for your family table. We hope these plant-based dishes inspire your kitchen adventures! Try your favorites, leave a comment sharing which recipes you loved most, and don’t forget to pin this collection on Pinterest to spread the healthy eating inspiration. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.