18 Delicious Elimination Diet Recipes for Healthy Living

Embarking on an elimination diet doesn’t mean saying goodbye to flavor or fun in the kitchen! Our roundup of 18 Delicious Elimination Diet Recipes for Healthy Living is here to prove just that. From cozy comfort foods to vibrant seasonal dishes, these recipes are designed to delight your taste buds while supporting your wellness journey. Ready to discover how tasty healthy eating can be? Let’s dive in!

Quinoa and Roasted Vegetable Bowl

Looking for a hearty yet healthy meal that’s as colorful as it is delicious? This Quinoa and Roasted Vegetable Bowl is your answer, packed with nutrients and bursting with flavors.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 medium sweet potato, diced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 avocado, sliced
• 2 tbsp lemon juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 400°F. On a baking sheet, toss the sweet potato, red bell pepper, and zucchini with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp smoked paprika. Spread evenly and roast for 25 minutes until vegetables are tender and slightly caramelized.
2. While the vegetables roast, combine quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork.
3. In a small bowl, whisk together the remaining 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, 1/4 tsp smoked paprika, and lemon juice to create a dressing.
4. Divide the cooked quinoa between two bowls. Top with the roasted vegetables, sliced avocado, and drizzle with the dressing. Garnish with chopped cilantro.

The magic of this bowl lies in the smoky sweetness of the roasted vegetables against the creamy avocado and zesty dressing, creating a symphony of flavors in every bite.

Tip: For an extra protein boost, add a handful of chickpeas to the roasting pan with the vegetables.

Grilled Chicken with Steamed Broccoli

Grilled chicken paired with steamed broccoli is a classic combo that’s both nutritious and satisfying, perfect for a quick weeknight dinner.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 2 cups broccoli florets
• 1 tbsp lemon juice

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. Rub the chicken breasts with olive oil, then season evenly with salt, black pepper, garlic powder, and paprika.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
4. While the chicken is grilling, steam the broccoli florets for 5 minutes, or until tender but still crisp.
5. Drizzle the steamed broccoli with lemon juice before serving.

The smoky paprika on the chicken contrasts beautifully with the bright lemon on the broccoli, creating a dish that’s as flavorful as it is colorful.

Tip: Let the chicken rest for 5 minutes after grilling to keep it juicy.

Baked Salmon with Asparagus

Nothing says ‘elegant yet easy’ like a perfectly baked salmon paired with crisp asparagus. This one-pan wonder is a weeknight hero that’s as nutritious as it is delicious.

Ingredients

• 1 lb salmon fillet
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 lemon, sliced
• 1 tbsp fresh dill, chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the salmon and asparagus on the baking sheet. Drizzle with 2 tbsp olive oil, then sprinkle with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder.
3. Arrange the lemon slices on top of the salmon and sprinkle with 1 tbsp fresh dill.
4. Bake for 15-20 minutes, until the salmon flakes easily with a fork and the asparagus is tender-crisp.

The magic of this dish lies in the lemon and dill duo, which brightens the rich salmon and earthy asparagus without overpowering them.

Tip: For an extra flavor boost, let the salmon marinate with the seasonings for 10 minutes before baking.

Turkey and Sweet Potato Hash

Wake up to a hearty and flavorful breakfast with this Turkey and Sweet Potato Hash, a perfect blend of savory and sweet that’s sure to energize your morning.

Ingredients

• 2 tablespoons olive oil
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 cup diced cooked turkey
• 1/2 cup diced onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 2 tablespoons chopped fresh parsley
• 2 eggs

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sweet potato and cook for 10 minutes, stirring occasionally, until starting to soften.
2. Add diced onion, salt, black pepper, and smoked paprika to the skillet. Cook for another 5 minutes, until the onion is translucent and the sweet potato is tender.
3. Stir in the diced cooked turkey and cook for 2 minutes to warm through.
4. Make two wells in the hash and crack an egg into each. Cover the skillet and cook for 5 minutes, or until the eggs are set to your liking.
5. Sprinkle with chopped fresh parsley before serving.

The smoky paprika and fresh parsley bring a burst of flavor to this hash, while the runny egg yolk adds a creamy texture that ties everything together.

Tip: For a crispier hash, press the mixture down in the skillet after adding the turkey and let it cook undisturbed for a couple of minutes before adding the eggs.

Zucchini Noodles with Avocado Pesto

Looking for a light, refreshing dish that packs a punch of flavor? These Zucchini Noodles with Avocado Pesto are your go-to for a quick, healthy meal that doesn’t skimp on taste.

Ingredients

• 2 medium zucchinis, spiralized
• 1 ripe avocado, pitted and peeled
• 1/4 cup fresh basil leaves
• 2 tbsp pine nuts
• 1 garlic clove
• 2 tbsp lemon juice
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. In a food processor, combine the avocado, basil, pine nuts, garlic, lemon juice, olive oil, salt, and black pepper. Blend until smooth.
2. In a large bowl, toss the zucchini noodles with the avocado pesto until evenly coated.
3. Sprinkle with grated Parmesan cheese before serving.

The creamy avocado pesto clings beautifully to the zucchini noodles, creating a dish that’s both luxurious and light. It’s a perfect example of how simple ingredients can transform into something extraordinary.

Tip: For an extra crunch, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes before adding them to the food processor.

Roasted Butternut Squash Soup

Nothing says cozy like a bowl of creamy Roasted Butternut Squash Soup, with its rich, velvety texture and a hint of natural sweetness that’s perfectly balanced with savory spices.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream

Instructions

1. Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tbsp olive oil and spread on a baking sheet. Roast for 25 minutes until tender and slightly caramelized.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the roasted butternut squash, vegetable broth, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in the 1/2 cup heavy cream and heat through for another 2 minutes.

The secret to this soup’s depth of flavor? Roasting the squash first to unlock its natural sweetness, which pairs beautifully with the warm spices and creamy finish.

Tip: For an extra touch of elegance, drizzle with a little cream and sprinkle with cinnamon before serving.

Cauliflower Rice Stir Fry

Looking for a quick, healthy, and flavorful side dish? This Cauliflower Rice Stir Fry is a game-changer, packing all the vibrancy of your favorite stir-fry with a low-carb twist.

Ingredients

• 1 large head cauliflower, riced (about 4 cups)
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup frozen peas
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 2 green onions, sliced for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, sautéing for 2 minutes until fragrant.
2. Add red bell pepper and frozen peas, stirring for another 3 minutes until the vegetables start to soften.
3. Mix in the riced cauliflower, soy sauce, sesame oil, and red pepper flakes. Cook for 5-7 minutes, stirring frequently, until the cauliflower is tender but still crisp.
4. Season with salt and pepper to taste. Garnish with sliced green onions before serving.

This stir fry stands out with its perfect balance of crunch and tenderness, and the sesame oil adds a nutty depth that elevates the dish beyond the ordinary.

Tip: For an extra protein boost, toss in some scrambled eggs or diced chicken during the last few minutes of cooking.

Herb Roasted Chicken with Carrots

Nothing beats the comforting aroma of herb-roasted chicken wafting through your kitchen, especially when paired with sweet, caramelized carrots.

Ingredients

• 1 whole chicken (about 4 lbs)
• 1 lb carrots, peeled and cut into 2-inch pieces
• 3 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 2 tsp salt
• 1 tsp black pepper
• 4 cloves garlic, minced
• 1 lemon, halved

Instructions

1. Preheat your oven to 400°F. In a small bowl, mix together 3 tbsp olive oil, 1 tbsp rosemary, 1 tbsp thyme, 2 tsp salt, 1 tsp black pepper, and 4 cloves minced garlic.
2. Place the chicken in a large roasting pan. Rub the herb mixture all over the chicken, including under the skin. Stuff the cavity with the halved lemon.
3. Arrange the carrots around the chicken in the pan. Drizzle with a bit more olive oil and season with a pinch of salt and pepper.
4. Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken’s internal temperature reaches 165°F and the carrots are tender and caramelized.
5. Let the chicken rest for 10 minutes before carving. Serve with the roasted carrots.

The magic of this dish lies in the lemon-stuffed chicken, which keeps the meat incredibly juicy while infusing it with a bright, citrusy flavor.

Tip: For an extra crispy skin, broil the chicken for the last 2-3 minutes of cooking time.

Beet and Arugula Salad with Walnuts

This Beet and Arugula Salad with Walnuts is a vibrant, nutrient-packed dish that brings a delightful crunch and earthy sweetness to your table.

Ingredients

• 3 medium beets, peeled and diced
• 5 cups arugula
• 1/2 cup walnuts, roughly chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese (optional)

Instructions

1. Preheat your oven to 400°F. Toss the diced beets with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread them on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
2. While the beets are roasting, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Set aside to cool.
3. In a large bowl, whisk together the remaining 1 tbsp olive oil, balsamic vinegar, 1/4 tsp salt, and 1/8 tsp black pepper to create the dressing.
4. Add the arugula to the bowl with the dressing and toss gently to coat. Top with the roasted beets, toasted walnuts, and crumbled feta cheese if using. Toss lightly to combine.

The contrast of the warm, sweet beets with the peppery arugula and crunchy walnuts makes this salad a standout. The optional feta adds a creamy tang that ties all the flavors together beautifully.

Tip: For an extra flavor boost, try drizzling a little honey over the salad before serving.

Lentil and Spinach Soup

Warm up your kitchen with this hearty Lentil and Spinach Soup, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 (14.5-ounce) can diced tomatoes
• 2 cups fresh spinach, roughly chopped
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the ground cumin and smoked paprika, cooking for another minute until fragrant.
3. Add the lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat to low and simmer for 25 minutes, or until the lentils are tender.
4. Stir in the spinach and cook for an additional 5 minutes until wilted. Season with salt and pepper to taste.

The smoky depth of paprika paired with the earthiness of lentils creates a soup that’s both grounding and uplifting. Perfect for those days when you need a little extra warmth.

Tip: For a creamier texture, blend half the soup before adding the spinach.

Grilled Shrimp with Mango Salsa

Nothing says summer like the sweet and spicy combo of Grilled Shrimp with Mango Salsa—perfect for those backyard BBQs or a quick weeknight dinner that feels special.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp honey

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a bowl, toss the shrimp with 1 tbsp olive oil, 1 tsp salt, 1 tsp ground cumin, and 1/2 tsp smoked paprika until evenly coated.
3. Grill the shrimp for 2-3 minutes per side until they’re pink and slightly charred.
4. While the shrimp cooks, mix the diced mango, red onion, jalapeño, cilantro, 1 tbsp olive oil, 2 tbsp lime juice, and 1 tbsp honey in a bowl to make the salsa.
5. Serve the grilled shrimp topped with the mango salsa.

The contrast of the smoky shrimp with the fresh, sweet, and tangy salsa is a match made in heaven, bringing a burst of tropical flavors to your plate.

Tip: For an extra kick, leave the seeds in the jalapeño or add a pinch of chili flakes to the salsa.

Spaghetti Squash with Tomato Basil Sauce

Spaghetti squash transforms into a low-carb dream with this vibrant tomato basil sauce, offering a fresh take on a classic pasta night.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1/4 cup fresh basil leaves, chopped
• 1/2 teaspoon sugar
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place cut-side down on a baking sheet and roast for 35-40 minutes until tender.
2. While the squash roasts, heat the remaining 1 tablespoon olive oil in a saucepan over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in diced tomatoes, sugar, red pepper flakes (if using), remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Simmer for 10 minutes, then stir in basil.
3. Use a fork to scrape the spaghetti squash into strands. Divide among plates and top with the tomato basil sauce.

The natural sweetness of the spaghetti squash pairs beautifully with the tangy tomato sauce, creating a dish that’s as satisfying as it is colorful.

Tip: For an extra flavor boost, sprinkle with grated Parmesan cheese before serving.

Chicken and Vegetable Kebabs

These Chicken and Vegetable Kebabs are a vibrant and flavorful way to bring the grill into your weeknight dinner rotation, combining juicy chicken with crisp vegetables for a meal that’s as colorful as it is delicious.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 1 zucchini, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp paprika
• 1 tsp dried oregano

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a large bowl, whisk together olive oil, lemon juice, minced garlic, salt, black pepper, paprika, and dried oregano.
3. Add the chicken cubes to the bowl and toss to coat evenly. Let marinate for at least 15 minutes.
4. Thread the marinated chicken, bell peppers, red onion, and zucchini onto skewers, alternating between the different ingredients.
5. Place the kebabs on the grill and cook for 10-12 minutes, turning occasionally, until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender with slight charring.

The magic of these kebabs lies in the marinade’s ability to infuse the chicken with zesty, herby flavors while keeping it incredibly moist—no dry chicken here!

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Roasted Brussels Sprouts with Lemon

These Roasted Brussels Sprouts with Lemon are a bright and zesty side dish that’ll steal the show at any dinner table.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
3. Spread the sprouts in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until they’re golden and crispy on the edges.
4. Remove from the oven and immediately drizzle with lemon juice and sprinkle with lemon zest and red pepper flakes if using. Toss gently to combine.

The lemon’s acidity cuts through the richness of the roasted sprouts, creating a perfect balance of flavors that’s anything but ordinary.

Tip: For extra crispiness, make sure the sprouts are completely dry before tossing them with oil.

Pumpkin and Coconut Milk Curry

Warm up your kitchen with this creamy Pumpkin and Coconut Milk Curry, a dish that balances sweet and spicy flavors perfectly.

Ingredients

• 1 tablespoon coconut oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 1 can (15 oz) pumpkin puree
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon brown sugar
• 1 teaspoon salt
• Fresh cilantro, for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until soft, about 5 minutes.
2. Stir in the curry powder, turmeric, and cayenne pepper, cooking for another minute until fragrant.
3. Add the pumpkin puree, coconut milk, vegetable broth, brown sugar, and salt. Bring to a simmer, then reduce heat to low and cook for 20 minutes, stirring occasionally.
4. Garnish with fresh cilantro before serving.

The magic of this curry lies in the velvety texture of the pumpkin paired with the richness of coconut milk, creating a comforting bowl that’s anything but ordinary.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Stuffed Bell Peppers with Ground Turkey

These Stuffed Bell Peppers with Ground Turkey are a hearty, flavorful dish that’s perfect for a weeknight dinner yet fancy enough for guests.

Ingredients

• 4 large bell peppers, any color
• 1 lb ground turkey
• 1 cup cooked quinoa
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp paprika
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Add ground turkey, salt, black pepper, oregano, and paprika. Cook until the turkey is no longer pink, about 5 minutes.
4. Stir in cooked quinoa and marinara sauce, cooking for another 2 minutes until everything is well combined.
5. Stuff the bell peppers with the turkey mixture and place them in a baking dish. Top each pepper with shredded mozzarella.
6. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.

The combination of savory turkey, nutty quinoa, and sweet bell peppers creates a satisfying meal that’s as nutritious as it is delicious.

Tip: For an extra kick, add a pinch of red pepper flakes to the turkey mixture before stuffing the peppers.

Green Smoothie with Spinach and Banana

Start your day with a burst of energy with this refreshing Green Smoothie, packed with spinach and banana for a sweet, nutritious kick.

Ingredients

• 1 cup fresh spinach, tightly packed
• 1 ripe banana, peeled and sliced
• 1/2 cup almond milk
• 1/2 cup plain Greek yogurt
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• 1 cup ice cubes

Instructions

1. In a blender, combine 1 cup fresh spinach, 1 ripe banana, 1/2 cup almond milk, 1/2 cup plain Greek yogurt, 1 tablespoon honey, and 1/2 teaspoon vanilla extract.
2. Blend on high speed until the mixture is smooth and the spinach is fully incorporated, about 1 minute.
3. Add 1 cup ice cubes to the blender and pulse until the smoothie reaches your desired consistency, about 30 seconds to 1 minute.
4. Pour into a glass and enjoy immediately for the best texture and flavor.

The magic of this smoothie lies in the perfect balance between the earthy spinach and the sweet banana, creating a drink that’s both healthy and indulgent.

Tip: For an extra protein boost, add a scoop of your favorite vanilla or unflavored protein powder to the blender.

Apple and Cinnamon Chia Pudding

Start your morning with a cozy, nutritious bowl of Apple and Cinnamon Chia Pudding that feels like a hug in a bowl.

Ingredients

• 1/2 cup chia seeds
• 2 cups almond milk (or any milk of choice)
• 1 medium apple, finely diced
• 2 tbsp maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• A pinch of salt

Instructions

1. In a medium bowl, whisk together 1/2 cup chia seeds, 2 cups almond milk, 2 tbsp maple syrup, 1 tsp ground cinnamon, 1/2 tsp vanilla extract, and a pinch of salt until well combined.
2. Cover the bowl and refrigerate for at least 4 hours, or overnight, stirring once or twice if possible to prevent clumping.
3. Once the chia pudding has thickened to your liking, fold in the finely diced apple.
4. Serve chilled, with an extra sprinkle of cinnamon on top if desired.

The magic of this pudding lies in the contrast between the creamy chia base and the crisp, fresh apple bits, making every spoonful a delightful surprise.

Tip: For an extra flavor boost, toast the chia seeds lightly before mixing them with the other ingredients.

Conclusion

We hope these 18 delicious elimination diet recipes inspire you to embrace healthy living without sacrificing flavor. Whether you’re navigating food sensitivities or simply seeking nutritious meals, there’s something here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the joy of wholesome cooking. Happy, healthy eating!