This collection of 26 Healthy Patties, Fritters and Protein Balls brings together some of my favorite easy recipes that are simple to make, satisfying, and perfect for everyday meals.

Inside, you’ll find a delicious mix of vegetable fritters, protein-packed balls, cheesy bites, potato pancakes, baked kofta, and crispy patties made with wholesome ingredients. Some recipes are light and fresh, while others are cozy and comforting, but all of them are made with real ingredients and simple methods you can easily recreate at home.

What I love most about these recipes is how versatile they are. They work for quick lunches, easy dinners, meal prep, snacks, or even party platters. Many are family-friendly and a great way to use vegetables, beans, potatoes, cheese, or leftover ingredients in a creative and tasty way.

You can bake them, pan-fry them, or air-fry them, these savory bites are the kind of recipes you’ll want to make again and again. Simple, flavorful, crispy, and comforting, this is the kind of everyday food that always disappears fast at the table.

Zucchini Carrot Fritters 

These incredible Zucchini Carrot Fritters are easy, tasty and nutritious crispy, golden bites that bring the freshness of zucchinis and the zing of carrots to your plate, all in one simple dish.

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Chicken Patties

These Chicken Patties are a versatile and delicious dish, that is easy to prepare and perfect for any time of the day.

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Easy Salmon Patties

These Salmon Patties are an amazing dish that's both simple and bursting with flavor. They are quick and easy to prepare, with a crispy golden crust and a tender center. They make a great appetizer with your favorite dipping sauce or a satisfying main course for lunch or dinner, complemented by your favorite side dish. 

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Greek Zucchini Feta Balls – Kolokithokeftedes

Fresh, earthy zucchini meets the salty tang of feta in these irresistible Greek Zucchini Feta Balls, known as Kolokithokeftedes. They’re a summertime favorite all over Greece – crispy on the outside, soft and creamy inside, speckled with fresh dill and mint, and absolutely bursting with Mediterranean flavor.

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Veggie Burgers – Sweet Potato Burger Patties

These Veggie Burgers with Sweet Potato Burger Patties make a great lunch or dinner idea. It is so delightful, that even meat lovers will consider switching the beef burgers for these veggie ones, at least from time to time.

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Chickpea Patties – Healthy, Budget-Friendly and High-Protein

These Chickpea Patties are the kind of meal I love making on busy days when I want something homemade, nourishing, and full of flavor without too much effort. They use simple ingredients, but together they create patties that are crisp on the outside, soft in the middle, and incredibly satisfying.

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Four Cheese Crispy Cheese Balls

These Four Cheese Crispy Cheese Balls are an easy appetizer idea, perfectly blending the irresistible flavors of Feta, Gouda, Cheddar, and Parmesan into golden, crispy perfection. They make for an excellent addition to your holiday table.

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Easy Lentil Fritters

If you're looking for a simple, nourishing recipe that's full of flavor, these Lentil Fritters are just the thing. They're made with tender lentils, sweet carrots, fresh parsley, and just the right amount of onion and garlic to make them wonderfully savory. Eggs and breadcrumbs help bring everything together into crisp, golden patties that are satisfying without feeling heavy.

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Broccoli Cheese Balls

These broccoli and cheese balls are really easy to prepare, and you can serve as they are with a dipping sauce, or use them in tortilla wraps, as a side dish or a great snack on the go. They also can be made as an healthy appetizer for parties and family gatherings. They keep well refrigerated for several days or frozen for later use.

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Potato Tuna Patties

Easy, quick recipe for potato tuna patties with simple ingredients everybody will love. Perfect for breakfast, lunch or dinner or even as appetizer.

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Crispy Baked Cottage Cheese Balls – A High-Protein Lunch or Snack

Crispy on the outside and soft and cheesy on the inside, these baked Crispy Cottage Cheese Balls are one of those recipes that disappear faster than you expect. They’re simple, comforting, and exactly the kind of food I enjoy making when I want something homemade and satisfying.

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Quinoa and Broccoli Patties

These tasty, nutritious quinoa and broccoli patties served with a chili sauce, or alongside a good fresh salad are healthy and everybody will love.

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Zucchini Fritters

Zucchini fritters taste very good, the parsley and dill bring such a nice summery flavor. They are best served warm alongside some garlic sour cream and can make a great lunch or appetizer.

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Homemade Meatballs

These homemade meatballs are prepared with a delightful blend of ground beef, pork, and a surprising twist – grated potato. These mouthwatering meatballs offer a unique combination of flavors and textures that will leave you craving for more.

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Mashed Potato Pancakes

Delicious and quick recipe of crispy mashed potato pancakes, a perfect side dish alongside meat, salad and your favorite dipping sauce.

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Grilled Corn Fritters

Corn Fritters are an amazing dish you can prepare for breakfast, lunch or dinner or even as an appetizer. Making these delicious fritters with fresh corn it is a must during the summer, you definitely won’t regret. Grilled fresh corn takes these fritters to a whole new level. The best part of these delicious fritters is that they can be made all year round as canned or frozen corn may be used instead of the fresh one.

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Crispy Baked Zucchini Chips

These Crispy Baked Zucchini Chips are a delightful and healthy appetizer or snack option, perfect for satisfying your crunchy cravings.

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Korean Vegetable Pancakes (Yachaejeon)

These flavorful Korean Vegetable Pancakes called Yachaejeon are one of the best vegetable dishes you can ever prepare. The pancakes are cooked until crispy and golden brown and are best served with a spicy soy dipping sauce. They make a delicious and comforting side dish and a family favorite for sure.

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Cheese Potato Pancakes

These Cheese Potato Pancakes are simply great. Really crispy on the outside while the interior is soft and deliciously flavored.

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Ricotta Fritters

These Ricotta Fritters are one of the best ways to cook ricotta whenever you are in a hurry and still want to have a delicious breakfast, lunch, or dinner.

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Baked Potato Cheese Balls

These potato cheese balls are crispy, with gooey melted cheese in the middle, easy to prepare, healthy and really addictive. They can be also be made from leftover mashed potatoes but I preferred boiling the potatoes with their skin-on for this recipe only. This is a step you can do ahead of time, even a day in advance. Peel only before going further with the recipe.

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Baked Arancini

These Baked Arancini are my take on a classic Italian favorite, made just a bit lighter, but just as comforting. Instead of deep frying, these are baked until beautifully golden, which means less mess and a little more balance without giving up that satisfying crunch.

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Oven-Baked Kofta – Easy Sheet-Pan Method

This Oven-Baked Kofta is one of those recipes that makes dinner feel special without any fuss. This version uses a mix of lean ground beef and pork for maximum flavor and juiciness, paired with simple spices like cumin, coriander, paprika, and a touch of garlic. The result is warm, aromatic, and deeply satisfying.

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Leftover Turkey Meatballs

Leftover turkey meatballs – a great way to use leftover turkey. Flavorful, crispy exterior and soft inside. You can hardly say these are made from leftover meat.

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Vegetable Zucchini Balls

Delicious, healthy vegetable balls. A good way to have children eat vegetables. Great as appetizer or used on a main dish plate with rice, pasta or potatoes.

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Roasted Potato and Cheese Tater Tots

Crispy on the outside and soft in the inside, this Roasted Potato and Cheese Tater Tots recipe is so easy to prepare yet so delicious.

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I truly hope you try these recipes, enjoy them with your family, and share your creations on Instagram, I’d love to see them.

Other collections you may like:

55 High-Protein Recipes
20 Egg Recipes for Breakfast or Brunch
30 Must-Try Cheese Appetizers
40 Delightful Tomato Recipes
70 Fall Recipes for Cozy Meals
10 Comforting Beef Recipes
25 Homemade Bread Recipes
15 Easy Dip Recipes
70 Easy 30-Minute Savory Recipes
65 Savory Dishes from around the world
25 Best Potato Recipes
10 Delightful Sweet Potato Recipes
20 Delightful Chicken Recipes
25 Sweet or Savory Pumpkin Recipes
15 Make-Ahead Appetizers
25 One Pan Meals
60 Freezer-Friendly Recipes
55 Budget-Friendly Comforting Recipes
60 Sweet Breakfasts That Aren’t Dessert

The post 26 Healthy Patties, Fritters and Protein Balls appeared first on Home Cooking Adventure.

Eudaemonius posted a photo:

Eudaemonius posted a photo:

Reminiscent of creamy beef stroganoff without the beef, this Instant Pot recipe uses whole-grain pasta, mushrooms and herb and garlic spreadable cheese to get dinner on the table fast. Use gourmet mushrooms instead of cremini if you’re feeling fancy.

Active time: 15 minutes | Total time: 25 minutes

Pressure Cooker Creamy Mushroom and Kale Pasta

Ingredients

• 1 tbsp olive oil
• 4 cups (280g) cremini mushrooms, cut into quarters
• 1 yellow onion, diced
• 1/2 tsp salt
• 3 medium garlic cloves, thinly sliced
• 2 tsp fresh thyme, roughly chopped
• 8 oz. (227g) whole-wheat rotini
• 1 1/2 cups (355ml) low-sodium vegetable broth
• 1 pinch crushed red pepper
• 4 cups (100g) baby kale
• 4 tbsp (58g) herb and garlic spreadable cheese

Directions

Select the sauté function on the Instant Pot and adjust to high heat. Add the olive oil, mushrooms, onions, and salt and cook, stirring frequently, for about 5 minutes, or until the mushrooms begin to release their juices. Add the garlic and thyme and cook for 30 seconds, or until fragrant.

Add 1 cup of water and simmer for 1 minute, scraping up any browned bits from the bottom of the pot. Press cancel.

Add the pasta, vegetable broth, and crushed red pepper and stir to combine. Lock the lid and set the valve to sealing. Cook on high pressure for 3 minutes.

Carefully quick-release the pressure, loosely draping a towel over the vent to catch any starchy liquid. Remove the lid and stir in the kale and spreadable cheese until combined. Cover and let stand for 5 minutes to allow the pasta to finish cooking and absorb the liquid.

Serve immediately.

Serves: 4 | Serving Size: 1 1/4 cups pasta

Nutrition (per serving): Calories: 319; Total Fat: 12g; Saturated Fat: 5g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 15mg; Sodium: 450mg; Carbohydrate: 47g; Dietary Fiber: 9g; Sugar: 4g; Protein: 12g

Nutrition Bonus: Calcium: 13%; Iron: 15%; Potassium: 703mg; Vitamin A: 3%; Vitamin C: 47%

Originally published: September 15, 2020; Updated May 2026

The post Pressure Cooker Creamy Mushroom and Kale Pasta appeared first on MyFitnessPal Blog.

Set yourself up for success, with these easy, make-ahead jars of healthy breakfast. Chia seeds are a nutritional powerhouse, with fiber and omega-3’s and the uncanny ability to gel into a creamy pudding (1). Berries are low-sugar fruits that deliver potent antioxidants and great, fruity flavor (2).

This parfait makes for a great dessert. It satisfies your sweet tooth and it has protein and fiber to keep you full.

Active time: 10 minutes | Total time: 10 minutes, plus refrigeration overnight

Berry Chia Pudding Recipe

Ingredients

• 1 1/2 cups (360ml) unsweetened almond milk
• 1/2 cup (84g) chia seeds
• 2 cups (490g) 0% plain Greek yogurt
• 2 tbsp honey
• 1 cup (150g) fresh raspberries (reserve 4 berries for garnish)
• 1 cup (150g) fresh blueberries
• 4 mint sprigs

Directions

In a bowl or 2-cup storage tub, stir the almond milk and chia seeds vigorously for 30 seconds, then cover and refrigerate overnight. The mixture will thicken significantly as the seeds absorb the liquid.

Place the Greek yogurt and honey in a medium bowl and stir until smooth. Add the berries and fold gently with a spatula to keep the raspberries intact.

To assemble, get 4 large wine glasses or 1½-cup glass storage tubs. In each glass, place ½ cup of the yogurt mixture. Spoon ¼ cup of the chia pudding on top and spread evenly. Add another ¼ cup of the yogurt mixture on top, spread evenly, then dollop 2 tbsp of chia pudding on top. Spoon any remaining chia pudding evenly over the four glasses. Garnish each with a reserved raspberry and a mint sprig and serve.

Store assembled parfaits covered in the refrigerator for up to four days.

Serves: 4 | Serving Size: About 1¼ cups parfait

Nutrition (per serving): Calories: 264; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 5g; Cholesterol: 6mg; Sodium: 103mg; Carbohydrate: 32g; Dietary Fiber: 11g; Sugar: 17g; Protein: 17g

Nutrition Bonus: Vitamin D: 8%; Calcium: 44%; Iron: 13%; Potassium: 384mg; Vitamin C: 20%

Originally published October 1, 2020; Updated February 2026

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Millet is a chronically underappreciated grain, and it deserves a place on your table. The tiny yellow grains are gluten-free and have a neutral, sweet flavor that supports whatever seasonings you add to it. In this easy, make-ahead porridge, the grains fall apart to make it thick and creamy, with a hint of apple sweetness. Apples, cranberries and cinnamon give it a warming, wintry finish.

Active time: 15 minutes | Total time: 45 minutes

Millet Porridge With Cinnamon-Cranberry Apples

Ingredients

• 1 cup (200g) millet
• 1 cup water
• 1 cup (240g) apple juice
• 1 5.3-oz. (143g) container 0% Greek yogurt
• 2 scoops whey protein powder (unflavored)
• 1 large apple, chopped
• 1/4 cup (40g) dried cranberries
• 1/2 tsp cinnamon

Directions

Rinse the millet in a fine-mesh strainer and drain well. Place in a small pot and add 1 cup water and the apple juice. Bring to a boil over high heat, then cover and reduce the heat to low. Cook for about 30 minutes, stirring frequently, until the millet is tender and beginning to break down.

Remove from the heat and stir in the Greek yogurt and protein powder until a thick, creamy porridge forms. Keep warm.

In a small bowl, combine the apple, dried cranberries, and cinnamon and toss to coat.

Serve the porridge topped with the apple mixture.

Serves: 4 | Serving Size: 1 cup porridge with 1/3 cup apple topping

Nutrition (per serving): Calories: 327; Total Fat: 2g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 16mg; Sodium: 62mg; Carbohydrate: 59g; Dietary Fiber: 3g; Sugar: 22g; Protein: 17g

Nutrition Bonus: Calcium: 10%; Iron: 13%; Potassium: 322mg; Vitamin C: 15%

Originally published December 5, 2020; Updated June 2026

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Unlike with pan-frying or sauteing, air-frying tofu allows you to achieve a delicious crust on the outside with minimal fat. We use seasoned cornstarch to create a light, crisp coating that yields to a creamy texture within. Paired with brown rice, cucumber, avocado and a sweet-tart sauce, it’s an easy, impressive vegan meal.

This recipe is a perfect candidate to throw in any extra veggies or frozen veggies you have on hand. You can also bump up the protein content by adding shelled edamame, turning it into a high-protein, veggie-packed meal.

Active time: 15 minutes | Total time: 35 minutes

Crispy Air-Fried Tofu Bowls

Ingredients

• 1 (16-oz./453g) package water-packed extra-firm tofu
• 1 tbsp toasted sesame oil
• 2 tsp cornstarch
• 1 tsp garlic powder
• 1/4 tsp salt
• Cooking spray
• 2 2/3 cups (280g) frozen brown rice
• 1 cup (120g) English cucumber, thinly sliced
• 1 medium (150g) avocado, thinly sliced
• 1/4 cup (25g) green onions, thinly sliced
• 1/4 cup (60g) sweet chili sauce
• 2 tbsp unseasoned rice vinegar

Directions

Cut the tofu into 1-inch slices and arrange on a double layer of paper towels. Top with another double layer of paper towels, place a plate on top, and weigh it down with a heavy skillet. Let stand for 15 minutes to drain excess moisture. 

Remove the weight and paper towels, then cut the tofu into 1-inch cubes and transfer to a medium bowl. Drizzle with sesame oil and sprinkle with cornstarch, garlic powder, and salt; toss gently to coat.

Preheat the air fryer, if necessary, to 400°F (200°C). Coat the air-fryer basket with cooking spray and arrange the tofu in as even a layer as possible (cook in batches if needed). Air-fry for 15–20 minutes, or until browned and crisp, pausing every 5 minutes to shake the basket and toss the tofu.

Meanwhile, prepare the rice according to package directions. Divide about 2/3 cup rice among 4 bowls and top each with cucumber, avocado, and green onions. Divide the tofu evenly among the bowls. In a small bowl, whisk together the sweet chili sauce and rice vinegar. Drizzle evenly over each bowl before serving.

Serves: 4 | Serving Size: 1 bowl

Nutrition (per serving): Calories: 396; Total Fat: 16g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 595mg; Carbohydrate: 49g; Dietary Fiber: 6g; Sugar: 7g; Protein: 15g

Nutrition Bonus: Potassium: 364mg; Iron: 7%; Vitamin C: 10%

Originally published October 15, 2020; Updated March 2026

The post Crispy Air-Fried Tofu Bowls appeared first on MyFitnessPal Blog.

This weeknight interpretation of the classic Alsatian dish is a hearty meal of sausage, cabbage and potatoes — and it’s perfect for fall. This version takes the whole dish and makes it happen on a sheet pan for ease. Be sure to use a rimmed baking sheet to prevent the ingredients from sliding off.

Active time: 10 minutes | Total time: 45 minutes

Sheet Pan Sausage Choucroute Garnie

Ingredients

• 1 small head red cabbage, cut through the core into eight 1/2-inch thick wedges
• 1 lb (453g) baby red potatoes, halved if large
• 1 apple, such as Honeycrisp or Granny Smith, halved, cored and sliced 1/4-inch thick
• 1 small yellow onion (125g), halved, peeled and cut through the root into 1/4-inch thick wedges
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp cumin or caraway seeds
• 1/2 tsp yellow mustard seeds
• 1/4 tsp salt
• 1/2 tsp black pepper
• 4 precooked chicken-apple sausages
• 1/4 cup parsley, roughly chopped

Directions:

Preheat the oven to 450°F (230°C) and line a large rimmed baking sheet with aluminum foil.

In a large bowl, gently toss the cabbage, potatoes, apple, onion, olive oil, apple cider vinegar, cumin, and mustard seeds. Season with salt and pepper. Spread the mixture in a single layer on the prepared baking sheet and roast for 15 minutes.

Remove the baking sheet from the oven and use a spatula to flip the vegetables and apples. Arrange the chicken sausages on top and return to the oven. Roast for about 10-12 minutes more, or until the sausages reach an internal temperature of 165°F and are browned and the cabbage is crisp-tender. Let cool for 5 minutes.

Garnish with parsley and serve immediately.

Serves: 4 | Serving Size: 1 sausage and 1 1/2 cups of vegetables

Nutrition (per serving): Calories: 397; Total Fat: 19g; Saturated Fat: 5g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 80mg; Sodium: 878mg; Carbohydrate: 44g; Dietary Fiber: 8g; Sugar: 15g; Protein: 18g

Nutrition Bonus: Calcium: 9%; Potassium: 947mg; Vitamin A: 8%; Vitamin C: 93%, Iron: 18%

Originally published: October 8, 2019; Updated May 2026

The post Sheet Pan Sausage and Cabbage appeared first on MyFitnessPal Blog.

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This vegan breakfast is packed with vegetables and plant-based protein. When tossed with yellow curry powder, crumbled tofu is a dead ringer for scrambled eggs. The spice blend adds heady fragrance and flavor but no heat; if you’d like a little spice, stir in a bit of cayenne pepper.

This dish is helpful for vegetarians who need to optimize their iron intake by providing 23% of your daily iron. Even though iron isn’t as easily absorbed from vegetarian sources, like spinach, as it is from meat, the acidity of the tomatoes helps convert the iron in the spinach to the form that’s in meat, making it more easily absorbed (1).

Active time: 5 minutes | Total time: 15 minutes

Curried Tofu-Spinach Scramble

Ingredients

• 3 tbsp plain soy milk
• 3 tbsp nutritional yeast
• 1/4 tsp curry powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 6 oz. extra-firm tofu, drained, pressed, and crumbled
• 1/2 cup (90g) grape tomatoes, halved
• 4 cups (100g) fresh spinach, lightly packed
• 2 slices whole grain bread, toasted

Directions

In a small bowl, combine the soy milk, nutritional yeast, curry powder, garlic powder, onion powder, salt and black pepper. Whisk to combine and set aside.

Heat a medium skillet over medium-high heat. Spray with olive oil, then add the crumbled tofu. Cook, stirring occasionally, until the tofu is lightly browned, about 6-8 minutes. Add the soy milk mixture, stir to coat the tofu, and cook until the desired “scrambled egg” consistency is reached, 1-3 minutes. Transfer to a bowl and set aside. 

Spray the same skillet with olive oil cooking spray and set to medium high heat. When hot, add the tomatoes and spinach and cook, stirring frequently, until the tomatoes are softened and the spinach is wilted, about 3-4 minutes. Remove from heat. Serve immediately with the tofu scramble and whole grain toast.

Serves: 2 | Serving Size: Half of the tofu scramble + 1/2 cup sautéed vegetables + 1 slice whole grain toast

Nutrition (per serving): Calories: 239; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 521mg; Carbohydrate: 25g; Dietary Fiber: 7g; Sugar: 4g; Protein 20g

Nutrition Bonus: Calcium: 16%; Iron: 23%; Potassium: 735mg ;  Vitamin A: 378%;  Vitamin C: 41%

The post Curried Tofu-Spinach Scramble appeared first on MyFitnessPal Blog.

This fresh, yet homey, vegan rice bowl gets a hefty dose of flavor from an almond-basil pesto and fresh lemon slices. It’s a prime example of how healthy food can be tempting.

Active time: 25 minutes | Total time: 30 minutes

Asparagus Rice Bowl with Almond Pesto

Ingredients

Brown Rice:

• 2 cups (400g) cooked long-grain brown rice

Roasted Asparagus:

• 1 bunch asparagus (224g, about 14 stalks)
• 1 tbsp olive oil
• ¼ tsp salt 
• ⅛ tsp black pepper
• 5 large cloves of garlic, minced
• 1 lemon, cut into slices

Vegan Pesto:

• 2 cloves garlic, minced
• 2/3 cup (16g) fresh basil
• 1 lemon, juiced
• 1/2 tbsp nutritional yeast
• 1/4 cup (35g) raw almonds
• 2 tbsp olive oil
• 2 tbsp water
• ¼ tsp salt 
• ⅛ tsp black pepper

Toppings (optional):

• 1/3 cup (50g) sliced almonds, dry toasted in a pan
• Black pepper
• Additional fresh lemon slices

Directions

Roasted Asparagus:

Preheat the oven to 425°F (218°C).

Prep the asparagus by washing and drying the stalks. On a baking sheet lined with tin foil or parchment paper, spread out the asparagus stalks. Drizzle with a little olive oil, and sprinkle with salt, pepper, and the minced garlic. Using a spoon (or hands), mix the asparagus stalks so everything is evenly coated, and then reassemble in a neat row. Top asparagus with the lemon slices.

Bake asparagus in the oven for 15-20 minutes, or until slightly tender. Discard lemon slices.

Vegan Pesto:

While the asparagus is roasting, make the pesto. Add all pesto ingredients into a food processor or high-speed blender and process on high until the pesto is smooth.

Putting it all Together:

In a mixing bowl, combine cooked brown rice with the pesto.

To assemble the bowls, add a cup of the pesto rice into each. Add in half the asparagus, and top with the dry-toasted almonds, black pepper, and additional fresh lemon slices, if desired. Serve and enjoy!

Serves: 2 | Serving Size: 1 bowl

Nutrition (per serving, without toppings): Calories: 575; Total Fat: 32g; Saturated Fat: 4g; Monounsaturated Fat: 21g; Polyunsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 605mg; Carbohydrate: 64g; Dietary Fiber: 10g; Sugar: 4g; Protein: 13g

Nutrition Bonus: Potassium: 703mg; Iron: 21%; Vitamin A: 21%; Vitamin C: 79%; Calcium: 14%

Originally published April 5, 2019; Updated June 2026

The post Asparagus Rice Bowl with Almond Pesto appeared first on MyFitnessPal Blog.