Are you looking for delicious and healthy recipe ideas to fuel your Golo lifestyle? Look no further! In this article, we’ll be sharing 20 mouth-watering and nutritious recipes that are sure to please even the pickiest of eaters. From savory stir-fries to sweet desserts, these Golo-approved dishes are perfect for anyone looking to incorporate more whole foods into their diet.
Whether you’re a busy professional or an active athlete, these recipes are designed to provide the energy and nutrients your body needs to thrive. And the best part? They’re all incredibly easy to make, requiring minimal prep time and cooking expertise. So why wait? Dive in and discover the delicious world of Golo cuisine!
Golo-approved turkey and vegetable stir-fry
This Golo-approved turkey and vegetable stir-fry is a flavorful and nutritious meal option that’s perfect for a weeknight dinner or lunch. Made with lean protein, colorful veggies, and healthy fats, this recipe will keep you fueled and satisfied while following the Golo diet guidelines.
Ingredients:
– 1 pound boneless, skinless turkey breast, cut into bite-sized pieces
– 2 cups mixed vegetables (bell peppers, carrots, broccoli, and snap peas)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the turkey and cook until browned, about 3-4 minutes. Remove from heat and set aside.
3. Add the mixed vegetables, garlic, and soy sauce to the skillet. Cook for an additional 5-6 minutes, stirring frequently, until the veggies are tender-crisp.
4. Return the cooked turkey to the skillet and stir to combine with the vegetables.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 15-18 minutes
Quinoa and black bean Golo bowl
A flavorful and nutritious bowl filled with quinoa, black beans, roasted vegetables, and a tangy drizzle of tahini sauce. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 red bell pepper, seeded and chopped
– 1 small onion, peeled and chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Tahini sauce (store-bought or homemade)
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. Preheat oven to 400°F (200°C). Toss bell pepper, onion, and garlic with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
3. In a pan, heat black beans with a pinch of salt and pepper.
4. Assemble the bowls by dividing cooked quinoa between two bowls, topping with roasted vegetables, black beans, and a drizzle of tahini sauce.
Cooking Time: 30-40 minutes
Baked salmon with lemon and herbs Golo style
Elevate your salmon game with this bright and citrusy recipe, perfect for a quick weeknight dinner.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 lemons, juiced
– 1/4 cup olive oil
– 4 tbsp chopped fresh parsley
– 2 tbsp chopped fresh dill
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place salmon fillets on the prepared baking sheet.
4. Drizzle olive oil over the salmon, then sprinkle with lemon juice, parsley, dill, and garlic powder.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until cooked through.
Cooking Time: 12-15 minutes
Golo-friendly zucchini noodles with pesto
Enjoy a flavorful and healthy twist on traditional pasta with this simple recipe for zucchini noodles tossed in homemade pesto. Perfect for a quick weeknight dinner or lunch.
Ingredients:
– 2 medium zucchinis
– 1/4 cup freshly made basil pesto (see note)
– 1 tablespoon olive oil
– Salt, to taste
– Grated Parmesan cheese, optional
Instructions:
1. Preheat a spiralizer or use a vegetable peeler to create zucchini noodles.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the zucchini noodles and cook for 3-5 minutes, stirring occasionally, until tender but still crisp.
4. Stir in the pesto and season with salt to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 10-12 minutes
Slow cooker Golo chicken and vegetable soup
Warm up with this comforting slow cooker soup, packed with tender chicken and a medley of colorful vegetables.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 medium carrots, peeled and chopped
– 2 stalks of celery, chopped
– 1 can (14.5 oz) of diced tomatoes
– 4 cups of chicken broth
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. Add the chicken, onion, garlic, carrots, and celery to the slow cooker.
2. In a separate bowl, mix together the diced tomatoes and chicken broth. Pour the mixture over the ingredients in the slow cooker.
3. Season with thyme, salt, and pepper.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Golo-approved avocado and egg breakfast toast
Start your day with a nutritious and delicious breakfast toast that’s sure to please. This recipe combines the creamy richness of avocado, the savory goodness of eggs, and the crunch of whole grain toast.
Ingredients:
– 2 slices whole grain bread (Golo-approved)
– 1 ripe avocado, mashed
– 2 eggs, hard-boiled and sliced
– Salt and pepper to taste
– Optional: red pepper flakes for added spice
Instructions:
1. Toast the bread until lightly browned.
2. Spread one slice with mashed avocado.
3. Top the avocado with a slice of egg.
4. Sprinkle salt, pepper, and/or red pepper flakes to taste.
5. Place the second slice of toast on top to create a sandwich.
Cooking Time: 5-7 minutes
Grilled shrimp and asparagus Golo plate
This recipe combines the succulent flavors of grilled shrimp with the tender crunch of asparagus, perfect for a quick and elegant dinner. This dish is ideal for special occasions or everyday meals.
Ingredients:
– 12 large shrimp, peeled and deveined
– 1 pound fresh asparagus, trimmed
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (for garnish)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Brush both sides of shrimp with the marinade.
4. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
5. Meanwhile, place asparagus on a separate grilling surface and brush with remaining marinade.
6. Grill asparagus for 4-5 minutes, turning occasionally, or until tender.
7. Serve grilled shrimp on top of asparagus, garnished with crumbled feta cheese if desired.
Cooking Time: Approximately 15 minutes
Golo-style cauliflower rice with chicken
This recipe is a healthier take on traditional fried rice, using cauliflower as a low-carb and nutrient-dense substitute. The addition of chicken and flavorful seasonings makes for a satisfying and filling meal.
Ingredients:
– 1 head of cauliflower
– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 2 tablespoons coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Pulse cauliflower in a food processor until it resembles rice.
2. Heat coconut oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.
3. Add diced onion and minced garlic to the skillet and cook until softened, about 3-4 minutes.
4. Add cauliflower “rice” to the skillet, stirring to combine with the chicken and vegetables.
5. Cook for an additional 2-3 minutes or until cauliflower is tender but still crisp.
6. Season with soy sauce, sesame oil, salt, and pepper to taste.
7. Garnish with chopped scallions (if using) and serve hot.
Cooking Time: 15-20 minutes
Spinach and feta stuffed chicken Golo recipe
Elevate your dinner game with this flavorful and impressive spinach and feta stuffed chicken recipe, perfect for a special occasion or a cozy night in.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– 1 clove garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta cheese, garlic, salt, and pepper.
3. Lay the chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the spinach-feta mixture, dividing it evenly among the four breasts.
5. Drizzle the tops with olive oil and season with salt and pepper.
6. Place the stuffed chicken breasts on a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes or until the chicken is cooked through.
Cooking Time: 25-30 minutes
Golo-friendly lentil and vegetable stew
This hearty stew is a great way to incorporate protein-rich lentils, fiber-filled vegetables, and flavorful spices into your diet. Perfect for a quick and easy dinner that’s also Golo-friendly!
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups mixed vegetables (such as carrots, zucchini, bell peppers, and onions)
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a large pot, sauté the garlic, thyme, paprika, and cayenne pepper in a little water until fragrant.
2. Add the mixed vegetables and cook until they start to soften.
3. Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 30-40 minutes
Baked cod with roasted vegetables Golo style
Elevate your seafood game with this flavorful and healthy recipe, featuring tender cod paired with a colorful medley of roasted vegetables.
Ingredients:
– 4 cod fillets (6 oz each)
– 2 tbsp olive oil
– 1 large red bell pepper, seeded and sliced
– 1 large yellow bell pepper, seeded and sliced
– 1 large zucchini, sliced
– 1 large red onion, thinly sliced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the cod fillets on one half of the baking sheet.
4. In a separate bowl, toss together the bell peppers, zucchini, and red onion with olive oil, salt, and pepper until they’re evenly coated.
5. Spread the vegetables out in a single layer on the other half of the baking sheet.
6. Bake for 12-15 minutes or until the cod is cooked through and flakes easily with a fork.
7. Garnish with chopped parsley if desired.
Cooking Time: 12-15 minutes
Golo-approved berry and yogurt parfait
A sweet and tangy treat that’s perfect for a quick pick-me-up or a healthy dessert option.
Ingredients:
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 6 oz Greek yogurt
– 2 tbsp granola
– 1 tsp honey
– 1/4 cup sliced almonds
Instructions:
1. In a small bowl, mix together the Greek yogurt and honey until well combined.
2. Cut the mixed berries into bite-sized pieces and set aside.
3. Layer the ingredients in a glass or parfait dish:
+ Start with a layer of yogurt
+ Add a layer of berries
+ Sprinkle a layer of granola on top
+ Repeat the layers one more time, finishing with a layer of yogurt
4. Garnish with sliced almonds and serve immediately.
Cooking Time: 5 minutes
Turkey and spinach Golo meatballs
Elevate your meatball game with this flavorful and nutritious recipe that combines the richness of turkey with the earthiness of spinach. These bite-sized treats are perfect for snacking, serving as appetizers, or adding to your favorite pasta dishes.
Ingredients:
– 1 pound ground turkey
– 1/2 cup fresh spinach leaves, chopped
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– 1 egg
– Salt and pepper, to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine turkey, spinach, breadcrumbs, garlic, and egg. Mix well with your hands or a wooden spoon until just combined.
3. Use your hands to shape mixture into small meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Drizzle olive oil over the meatballs and bake for 18-20 minutes, or until cooked through.
Cooking Time: 18-20 minutes
Golo-style roasted Brussels sprouts with bacon
Golo-Style Roasted Brussels Sprouts with Bacon Recipe
Roast Brussels sprouts with crispy bacon and a tangy glaze for a deliciously savory side dish.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 6 slices of thick-cut bacon, cut into 1-inch pieces
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, garlic, salt, and pepper until evenly coated.
3. Spread the sprouts in a single layer on a baking sheet.
4. Roast for 20-25 minutes or until tender and caramelized, stirring occasionally.
5. Meanwhile, cook bacon pieces in a skillet over medium heat until crispy.
6. In a small bowl, whisk together apple cider vinegar and Dijon mustard.
7. After the Brussels sprouts have roasted for 15 minutes, drizzle with the glaze and sprinkle with crispy bacon.
Cooking Time: 30-35 minutes
Quinoa and vegetable Golo salad
This hearty salad combines protein-rich quinoa with a colorful medley of roasted vegetables, perfect for a healthy and satisfying meal or snack. The nutty flavor of the quinoa pairs beautifully with the sweetness of the roasted vegetables.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 red bell pepper, seeded and chopped
– 1 yellow bell pepper, seeded and chopped
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions using water or broth.
3. Toss bell peppers, onion, and garlic with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
4. Fluff cooked quinoa with a fork and mix with roasted vegetables.
5. Serve warm or at room temperature.
Cooking Time: 30-35 minutes
Golo-friendly almond flour pancakes
Start your day with a nutritious breakfast that’s also delicious! These Golo-friendly almond flour pancakes are made with wholesome ingredients and no grains, making them an excellent choice for those following a paleo or low-carb diet.
Ingredients:
– 1 cup almond flour
– 2 large eggs
– 1/2 cup unsweetened almond milk
– 1/4 teaspoon salt
– 1 tablespoon melted coconut oil
– Optional: blueberries, strawberries, or other fresh fruit for added flavor and nutrition
Instructions:
1. In a medium bowl, whisk together almond flour, eggs, almond milk, and salt until smooth.
2. Add the melted coconut oil and mix until well combined.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop the batter by 1/4 cupfuls onto the skillet or griddle.
5. Cook for 2-3 minutes or until bubbles appear on the surface and edges start to dry.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 8-10 minutes
Grilled chicken and avocado Golo wrap
Savor the flavors of a Mediterranean-inspired wrap with grilled chicken, creamy avocado, and crunchy vegetables, all wrapped up in a crispy flatbread.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 ripe avocados, sliced
– 1/4 cup hummus
– 1/4 cup chopped cucumber
– 1/4 cup chopped red bell pepper
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 Golo wrap (or similar flatbread)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season chicken with salt and pepper, then grill for 5-6 minutes per side, or until cooked through.
3. Meanwhile, spread hummus on the flatbread, leaving a small border around edges.
4. Top with sliced avocado, cucumber, and red bell pepper.
5. Once chicken is cooked, slice into strips and add to wrap.
6. Drizzle with olive oil and season with salt and pepper to taste.
7. Roll up wrap tightly and serve immediately.
Cooking Time: 15-20 minutes
Golo-approved sweet potato and black bean hash
A deliciously nutritious breakfast or brunch option that’s perfect for the Golo lifestyle! This recipe combines the natural sweetness of sweet potatoes with the savory flavor of black beans, all wrapped up in a crispy hash.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potatoes with olive oil, salt, and pepper until well coated.
3. Spread sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender.
4. While sweet potatoes are roasting, heat a non-stick skillet over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
5. Add black beans to the skillet and stir to combine with onion mixture. Cook for an additional 2-3 minutes.
6. Once sweet potatoes are done, let them cool slightly before mashing them with a fork.
7. Combine mashed sweet potatoes with black bean mixture; season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Baked apples with cinnamon Golo dessert
Transform ordinary apples into a sweet and aromatic dessert by baking them with cinnamon. This simple recipe is perfect for a cozy evening or a quick dessert fix.
Ingredients:
– 4-6 apples (any variety, but firmer ones work better)
– 1/2 teaspoon ground cinnamon
– 1 tablespoon brown sugar
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 1 tablespoon butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. Core the apples, leaving the skin intact.
3. In a small bowl, mix together cinnamon, brown sugar, nutmeg, and salt.
4. Stuff each apple with the cinnamon mixture, dividing it evenly among the apples.
5. Place the stuffed apples in a baking dish and dot the top of each apple with butter.
6. Bake for 25-30 minutes or until the apples are tender when pierced with a fork.
Cooking Time: 25-30 minutes
Golo-style green smoothie with spinach and almond milk
Revitalize your morning with this refreshing green smoothie, packed with nutrient-dense spinach and creamy almond milk.
Ingredients:
– 2 cups fresh baby spinach leaves
– 1 cup unsweetened almond milk
– 1/2 banana, sliced
– 1 tablespoon honey
– 1/2 teaspoon vanilla extract
– Ice cubes (as needed)
Instructions:
1. Add the spinach, almond milk, banana, honey, and vanilla extract to a blender.
2. Blend on high speed until the mixture is smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust sweetness or thickness as desired. Add ice cubes if you prefer a thicker consistency.
4. Pour into a glass and serve immediately.
Cooking Time: 5 minutes
Notes:
– You can substitute other leafy greens like kale or collard greens for spinach, if preferred.
– For an extra boost, add a scoop of your favorite protein powder or a handful of rolled oats.
– Store any leftovers in the refrigerator for up to 24 hours.
Summary
Discover 20 delicious and healthy recipes that are approved by Golo, a popular weight loss program. From savory stir-fries to sweet desserts, these recipes are designed to support your journey towards a healthier lifestyle. Try the turkey and vegetable stir-fry, quinoa and black bean bowl, or baked salmon with lemon and herbs for a nutritious meal. For breakfast, indulge in avocado and egg toast or try Golo-friendly pancakes made with almond flour. Whether you’re looking for a quick lunch or a satisfying dinner, these recipes are sure to satisfy your cravings while keeping your dietary goals in mind.
