If you missed last year’s Wellness Week (or just forgot!), be sure to check out and bookmark this index I created featuring my favorite healthy recipes to make when I’m cooking for myself. I tend to be a creature of habit and eat the same things over and over again, but my goal for 2020 is to try new recipes more often! My friend Alex of The Defined Dish sent me her gorgeous new cookbook last week and I’ve already started trying some of those! It’s filled with tons of yummy lunch and dinner recipes that are a variety of Whole30, paleo, gluten-free, dairy-free, etc to keep you on track! I’m also trying to eat more salads and plant-based meals, and have found some awesome vegetarian recipes from the blog Cookie + Kate! Below are some of my favorite new discoveries from cooking at home this month. Hope you guys enjoy these as much as I have!
EIGHT HEALTHY RECIPES YOU NEED TO TRY ASAP
NORTHERN SPY KALE SALAD
This was my very favorite recipe of the group, so why not share it first?! The mouth-watering combination of flavors in the sweet squash and salty cheddar, and delightful texture (thanks to the toasted almonds!), is all SO good. This salad is going to be a major staple for me going forward! Here is the original recipe! If you’re looking to mix it up or make it more filling, try adding farro (my fave way!), chopping up a hard boiled egg or chicken. Click here for the full recipe!
GREEK KALE SALAD
To be honest, this was a recipe I wasn’t sure I was going to like… but I was oh so wrong! The addition of sun dried tomatoes and olives make it salty in the best way, while the tahini dressing keeps it feeling light. Chickpeas add protein, which will keep you full longer! This is a great recipe to have on hand if you’re busy, as the only fresh ingredient is kale – everything else is either bottled or canned and ready to throw together in a pinch! Click here for the full recipe.
MEXICAN CABBAGE SOUP
If you’re in the mood for something both light and hearty at the same time, this is a recipe you must try! Full of nutrient-rich cabbage, ground beef for protein and delightful south-of-the-border flavors, this is a nice go-to if you’re craving Mexican food without the starchy carbs and dairy. It is so easy to throw together and makes great leftovers too. This soup is rich, flavorful and very filling! A great dish to make this time of year when you’re trying to be healthy, but still want something warm and hearty. So far this is my favorite recipe I’ve tried from The Defined Dish cookbook! Click here to order the book for yourself and get this recipe!
SALMON POKE AND KALE SALAD BOWLS
This is another one I made from The Defined Dish cookbook! Super easy to make and a delicious, light choice if you’re craving sushi flavors. I was lazy and bought the pre-cut salmon in the sushi section at Whole Foods (great hack!), and actually ended up forgetting the macadamia nuts and cucumber for arranging the bowl, but I still loved it! Because I was making this for one person (myself), there seemed to be too much of the sauce. If you’re just making for one person, I’d do what’s required for marinating the salmon and pour that on the kale, instead of also dressing the kale with a separate set of oil and aminos like the recipes tells you to. Just massage the kale with salt and a tiny bit of water or oil first!
KALE AND BLACK BEAN BOWL
If you’re craving Mexican food, this is a great healthy alternative! While I originally made the recipe as is (so good!) the last couple of times I’ve made it with cauliflower rice to lighten it up a bit. This was probably the most labor intensive of the recipes listed here, but it was easy and worth it! Since brown rice generally takes about 40 minutes to simmer/steam, this gives you plenty of time to chop up and massage the kale, sauté the beans, and prepare the sauce! Click here for the recipe.
KALE SALAD WITH FARRO AND DRIED CHERRIES
This salad is another easy recipe to whip up when life gets crazy busy! Can you tell I like farro? Yep, here’s another recipe with it. If you’ve got a sweet tooth, you’re going to love this salad! The combo of farro, goat cheese, sliced almonds and dried cherries is well-balanced and not too sweet. Since it’s all cold, this is great salad you can pack up and take to work! Click here for the recipe!
COLLARD GREEN + CHICKEN BURRITOS
Here’s another one straight out of The Defined Dish cookbook! This is another quick and easy weeknight dinner. I had a bit of trouble with the assembly (folding the collard greens to keep the filling inside), so I ended up just eating it like a taco. Either way you do it, these collard green and chicken burritos are so full of flavor! Honestly you could eat the filling by itself (like a fried rice!) if you don’t feel like messing with the collard greens. Click here to buy the book for yourself and access this recipe!
KUNG PAO BRUSSELS SPROUTS
This was my first time buying fish sauce at the store, and to say I was skeptical is an understatement… but I’m so glad I tried this recipe! The fish sauce is what makes these Asian-inspired dishes from The Defined Dish cookbook taste just like your favorite take-out place. This recipe was super simple – while the Brussels are roasting in the oven, you have plenty of time to prepare the cauliflower rice and the spicy sauce. The salted cashews on top add an awesome texture and level out some of that spicy kick too. While I ate these with the cauliflower rice as suggested, I feel like these Brussels would be an amazing side paired with a protein too (like the Thai Basil Beef in the cookbook!). Absolutely loved this dish and will definitely be making it again! Click here to buy the cookbook and make this recipe at home.
For more of my favorite healthy recipes, click here!
