Healthy Go-To Recipes from All-Over the Web

Today I want to share with you some of my favorite “healthy” recipes from all over the web.

Like many, I’m guilty in January of redirecting my attention to healthier living. Is that a bad thing? I don’t think so. Even when extra conscious of maintaining healthy living over the holidays, a reboot/refresh feels good in the weeks following. I’m usually sick of the sweets and crave vegetables more than ever.

This year more than anything, rather than focusing on what I “shouldn’t” eat to be healthy, I want to shift my attention more simply to what I SHOULD be eating. How can I get one more serving of veggies into my day? Did I eat at least one piece of fruit?

In the first couple of months of the year, my husband and I eat at home more than ever. Last year I recall eating at home every meal in January, literally – not even takeout. I think it was more about the challenge than anything, but we did, and it was great! In doing so, I discovered some of the recipes I’m about to share with you today.

For someone who loves to try new things, and rarely makes the same thing twice, I’m actually kind of picky.

Today’s recipes are those that focus on flavor and nutrients – recipes that highlight vegetables of all kinds and include minimal carbs and dairy while, again, still being incredibly tasty.

Since my choices are about incorporating more vegetables, I did not include recipes that were meat-focused such as a pulled pork, etc.

 

Breakfast

Gluten-Free High Protein Breakfast Pancake from Fannetastic Food

I like to macerate frozen berries in a small saucepan and pour the warm liquid fruit on top.

 

Baked Eggs with Salsa Verde from Food Network

Save yourself time and a store-bought salsa verde.

I found when I left them in for 10 minutes the eggs were completely set, so start checking them at 5-8 minutes.

 

Healthy Banana Bread Granola Muffins from Baker By Nature

 

Special K Flatbread Breakfast Sandwich

I rarely buy pre-made foods but I recently saw a recommendation for frozen breakfast sandwiches and we ended up really enjoying these.

For a breakfast sandwich, 220 calories is pretty good.

 

Banana Split Smoothie

I’m really picky on smoothies. This one is my favorite by far to the point I literally crave it. The recipe is from a devotional book I read last year called Love and Care for the One and Only YouThrow in a handful of spinach for an extra boost.

  • 6 to 9 oz vanilla unsweetened or plain almond milk
  • 1 to 2 ice cubes
  • 1/2 banana
  • 3 large frozen strawberries
  • 1 T. almond butter
  • 1/2 serving chocolate protein powder
  • 1/2 serving vanilla protein powder

 

Soup

Get your Collard Greens on with this Pot Likker Soup from Add a Pinch

 

Pork and Napa Cabbage Soup from Nom Nom Paleo

 

Turkey, Kale, and Brown Rice Soup by Giada de Laurentiis

Kale is one green I have trouble with but it’s such a great super food I was thrilled to find this amazing and delicious recipe.

The flavor in this soup is seriously lip-smackin’ good!

 

 

Mains and Sides

Pork Chops with Braised Cabbage from Simply Recipes

 

Braised Chicken Thighs with Carrots, Potatoes, and Thyme from Williams Sonoma

 

Paprika Grilled Chicken with Avocado Salsa from What’s Gabby Cooking

 

Turkey Robinson from Claire Robinson

Super tasty served with brown rice that’s been cooked in chicken stock.

 

 

 

Asian Ground Beef, Mushroom, and Broccoli Slaw Lettuce Cups from Nom Nom Paleo

 

Noodles with Pork, Shiitakes, and Green Onions from Williams Sonoma

 

Sausage, Potato, and Cabbage Skillet from Homesick Texan

The recipe calls for Kielbasa sausage but I find it too fatty. I just use basic Eckrich Skinless Smoked Sausage. I love cooked cabbage so this one is a big winner for me.

 

Spanish Green Beans from Pioneer Woman

 

Southern-Style Collard Greens from Simply Recipes

 

Peas and Pancetta from What’s Gabby Cooking

 

Roasted Root Vegetable, Spinach, and Feta Salad by Jessica Burns

 

Salads

Guacamole Salad from Ina Garten

Serve solo or alongside steak, grilled chicken, or as a vegetarian filling or topping for a taco.

The same goes for this next recipe…

 

Roasted Sweet Potato and Black Bean Salad with Chile Dressing from Food 52

 

Obsessively Good Avocado Cucumber Salad from Smitten Kitchen

To make it even healthier, substitute the 2 tablespoons of mayo for plain greek yogurt.

 

Cauliflower Slaw from Smitten Kitchen

 

Date, Feta, and Red Cabbage Salad from Smitten Kitchen

 

Charred Broccoli and Avocado Salad from Chocolate and Zucchini.

I did it without the herbs and it was still good.

 

 

Easy Fruit Salad with Orange Poppy Seed Dressing from Damn Delicious

 This fruit salad could be easily adapted using a variety of fruits. I didn’t use the mint because I’m not a huge mint person. I just used the juice of an orange rather than store orange juice.

 

 

 

 

Sweets and Snacks

Gooey Peanut Butter Chocolate Chip Cookies made with Chickpeas from The Lucky Penny

Surprisingly good.

 

The Best Soft Granola Bars by Pinch of Yum

 

Easy Whole Wheat Peanut Butter Cookies from All Recipes

Can you tell I like peanut butter?

 

All Natural No-Bake Energy Bites

Another recipe from the devotional book I read last year called Love and Care for the One and Only You. 

  • 1/2 cup almond butter
  • 1/3 cup pure honey
  • 1 cup old-fashioned rolled oats
  • 1 cup macadamia nuts, finely chopped
  • 2 tsp. vanilla
  • Pinch of sea salt
  • 1 tsp. instant espresso
  • 1/2 cup organic dark chocolate, finely chopped

In a large bowl, mix all ingredients until well combined; place the bowl in the fridge for 30 minutes so the mixture is easy to handle.

Scoop dough into tablespoon-sized portions and roll into balls. Place balls in an air-tight container and store in the fridge or freezer until ready to eat.

 


For more healthy recipes check out my review of the cookbook Giada’s Feel Good Food. I’m especially fond of the two breakfast recipes I mention in the post, Orange-Scented Almond and Olive Oil Muffins and Almond Butter Strawberry Toast.

 

 

 

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