News: Recipe Ideas

9 Super Healthy and Delicious Recipes to Keep You On Track For 2018

By Tammy Woeppel

The biggest barrier to staying on top of those New Year's Resolutions and 'lifestyle changes' is getting caught unprepared. If I want to maintain any type of healthy eating routine, it is essential that I plan our meals in advance and have a good variety of dishes so that we don't end up with engagement chicken 3x/week (which I do highly recommend if you are actually trying to get engaged- it worked for me!). Organizing all the meals and grocery lists is fun for about 5 minutes before my creative energy has been sapped and I'm ready to order take-out. Scouring the web for new recipes always provides fresh inspiration and excitement to get back in the kitchen so this week I thought I'd share some of my latest finds plus my tried-and-true dishes to help keep you on track as well!


1) Spiralized Beet Noodles with Arugula Pesto from Brooklyn Blonde 
spiraled beet noodles
Having just purchased a KitchenAid Spiralizer attachment myself, I was excited to go beyond the normal zoodles dished AND to add another plant-based meal to the rolodex of recipe ideas. I served this on a bed of lettuce and added bell peppers, cucumbers, avocado, and sunflower seeds to make it a little more hearty. 


2) Stuffed Zucchini from Rachel Ray

stuffed zucchini recipeThis is an oldie-but-goodie that I had forgotten about until recently. I used to make this as a Thanksgiving side dish but after my kids devoured these the other night, I think this will be added to the weekly lineup. The recipe is vegetarian but can easily be made into a main dish with crumbled sausage, or ground meat of choice. For gluten/dairy free, you can sub gluten-free bread crumbs and nutritional yeast.


3) Shredded Brussel Sprout Salad from What's Gaby Cooking

shredded brussel sprout saladMinetta Tavern (of the $33 black label burger fame) used to have a raw brussel sprout salad on their menu complete with a poached egg that was basically life-changing and got me hooked  on any type of variation, including this one with gorgeous pomegranate and filling avocado. While I am normally all for the DIY route, in this case, I do recommend buying the brussel sprouts pre-shredded if possible to save time and your poor little digits.


4) Sheet Pan Honey Glazed Salmon from Laughing Spatula
honey glazed salmon recipeWhen all else fails, a sheet pan dinner is your best friend and a sweet honey glaze stops this salmon/veggie dish from feeling too light & healthy but still keeping you on the clean-eating train. 


5) Vegan Taco Salad from Kimberly Snyder

vegan taco salad recipeDon't knock it till you try it- spiced, chopped walnuts make a perfect vegetarian sub for ground meat in this flavorful salad. If you need something more filling, add in the protein of your choice.


6) 1-Pot Pumpkin Yellow Curry from Minimalist Baker

Pumpkin yellow curry recipeThe perfect antidote for those bomb cyclone temperatures. Be forewarned that this curry gets spicy super quickly if you're not paying attention to the heat level (as I learned when I almost choked and my eyes immediately watered after giving it a taste). I made my own curry paste (also from Minimalist Baker ) but you can just buy premade to save a few steps.  This was a hit not only with my kids, but with the neighbor's kids as well! 


 7) Baked Lemon Chicken from Because I'm Addicted

baked lemon chicken recipeAdding lemon zest and wine take this engagement-chicken variation to the next level. Also, so easy to make in larger batches for big groups and dinner parties. #winning!


8) Cheesy Lentil Bolognese Casserole from Oh She Glows
cheesy bolognese casserole recipe
The words "casserole" and "clean eating" are not typically used in the same sentence but this one is packed with healthy ingredients and will surely fill that void that the truffled mac and cheese left behind. 


9) Whole 30 Super Bowl Pumpkin Chili from The Kitcheneer

pumpkin chili recipeI made this for the first time while on round 1 of Whole30 and I think I ended up eating it about 23 out of the 30 days (only because I discovered it a few days in). The addition of pumpkin puree sounds a little odd but it adds the most perfect creamy texture. The chili is amazing on its own, served over rice or quinoa, with a dash of buffalo wing sauce, over eggs, etc etc you get the idea. Make this now- you won't regret it!


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