- Jen Wise
This month, more than any other, people are committing to healthy eating. Less junk, more veggies. Less processed, more ‘whole’. This is GOOD. Often though, it doesn’t last very long as they tire of carrot stick snacks and lettuce dinners with ‘2 sprays’ of dressing.
People of the world: It doesn’t have to be this way!
You can eat addictively delicious meals that are healthy as well. In fact, some of my most amazing recipes are packed full of super foods and other goodies. Read on to catch my five of my favorite recipes and add some oomph to your diet.
These are tried, tested, and LOVED – a handful of my ‘go-to’ recipes that are easy to make and even easier to enjoy. If you are gluten intolerant or have specific allergies you can easily adapt these meals to fit your needs. Here we go!
Kale Market Salad (via 101cookbooks)
It must be said that no one does kale like Heidi Swanson. Here, the AMAZING factor comes from the unforgettable, craveable, easy-as-pie dressing. If you have kids, bring them into the kitchen. Prepping kale, squeezing lemons, carefully cubing the avocados… these are great tasks to delegate!
I always double this recipe so I am sure to have a decent portion left for lunch the next day (it holds up quite nicely as a leftover). Also, I only enjoy fennel roasted, so I skip it in this dish.
Beet Pasta with Ricotta (via Whole Living)
Bright pink pasta? Topped with ricotta? YES and YES.
Almond Butter Chocolate Chip Cookies (via Clean Eating Magazing)
These cookies have never made it past 24 hours in our home. They are seriously that good. You only need a few minutes and six ingredients to whip these babies up. Then, thank God for creating almonds and dive in. (I use homemade almond butter – easy and much less expensive than store bought. You can find my recipe here. Alternately, you could get away with a different type of nut butter if you prefer.
Skillet-Baked Eggs with Spinach, Yogurt, and Chili Oil (via Bon Appetit)
A long day? Don’t have the time or energy to cook? This is the recipe for you. With on-hand ingredients and little effort I can throw this together on just about any night. Grab some flatbread or naan on the way home from work and you’re good to go!
This recipe is a variation of the one I use, which is found in Yotam Ottolenghi’s cookbook, Plenty(highly recommended).
Six Mile Granola (via Mom Colored Glasses)
My mom has been baking trays of this granola for years… and I can’t live without it so now I do the same. I’ve always enjoyed it alongside a dollop of Chobani a handful of fresh berries. It’s also fantastic plain as a snack, in a bowl with milk, or even sprinkled on ice cream. This is a super versatile recipe – you can easily swap out ingredients to suit your own tastes or to spice things up. Enjoy this one for years to come.