7 Healthy Recipes to Kick Off 2018 Right

The holiday season is officially over; the trees are down, the gifts gifted, lights put away, and most of us are feeling a little less comfortable in our snug jeans after all of the rich foods we’ve been eating since Thanksgiving. I think it’s probably safe to say most of us are looking to shift our eating habits toward the more healthful and nourishing end of the spectrum right about now. Fortunately, some of our favorite food bloggers have shared recipes that perfectly fit this criterion and will make the move an absolute breeze. 

Coconut Cream Green Soup with Seared Salmon

healthy recipes: Coconut Cream Green Soup with Seared Salmon from Brooklyn Supper

Photo courtesy of Brooklyn Supper.

When it comes to superfoods, it’s hard to beat leafy greens, wild rice, and salmon. Brooklyn Supper combines these three health-food powerhouses into one beautiful entrée of Coconut Cream Green Soup with Pan-Seared Salmon. Ideal for lunch or dinner, this recipe starts with a store-bought Organic Super Greens Soup that gets a healthy dose of green curry paste for extra kick. After a brief simmer, the soup is topped with a scoop of cooked wild rice, a quick pan-seared filet of salmon, and some red onion, cilantro, and lime to wake up the whole dish. With so much color, texture, and flavor in one bowl, you’ll have a hard time believing it’s actually good for you! Get the recipe on Brooklyn Supper.

Saucy Moroccan-Spiced Lentils

healthy recipes: Saucy Moroccan-Spiced Lentils from Minimalist Baker

Photo courtesy of Minimalist Baker.

If you’re looking to cut down on your meat consumption but are fearful of missing out on all that protein, it’s time to introduce lentils into your life. The Saucy Moroccan-Spiced Lentils recipe from Minimalist Baker is a great place to start. It combines quick-cooking green lentils with a hearty pureed sauce packed with garlic, shallots, red bell pepper, and loads of North African spices like turmeric, coriander, cumin, and cayenne pepper. On top of only taking 30 minutes to come together, this dish gets better as it sits, making it an ideal recipe to keep on hand during the work week. Get the recipe on Minimalist Baker.

Tempeh Tacos with Raw Cashew Queso

healthy recipes: Tempeh Tacos with Raw Cashew Queso from My New Roots

Photo courtesy of My New Roots.

Just because it’s cold outside doesn’t mean your kitchen can’t churn out warm weather foods throughout the winter. Take My New Roots’ Tempeh Tacos with Raw Cashew Queso, a substantial meat-free entrée that screams of sunshine and beaches. The base of these mini soft tacos is crumbled tempeh (a soy-based meat alternative) seasoned with traditional Tex Mex flavors like chipotle, cumin, and garlic. Once sprinkled into corn tortillas, the tacos get topped with grilled veggies, chopped avocado, cilantro leaves, pickled red onion, and, the crowning glory, a cashew-based queso that is so creamy and full flavored you’ll forget it’s dairy-free. Get the recipe on My New Roots.

Spicy Shrimp with Cauliflower Mash and Garlic Kale

healthy recipes: Spicy Shrimp with Cauliflower Mash and Garlic Kale from Pinch of Yum

Photo courtesy of Pinch of Yum.

Sometimes a protein-and-two-side setup is the only thing that will do for dinner. If you’re looking for a way to lighten this traditional plate, check out Pinch of Yum’s Spicy Shrimp with Cauliflower Mash and Garlic Kale. Each step of this recipe couldn’t be simpler. The cauliflower mash is a mix of cauliflower and white beans that are simmered together with some milk and vegetable broth before getting blitzed into a silky-smooth puree. The kale gets a quick sauté with some garlic before wiping out the pan and cooking the shrimp with a pinch of chili powder. A powerhouse dinner that takes a mere 20 minutes to prepare and covers all your nutritional bases. Get the recipe on Pinch of Yum.

Zucchini and Sweet Potato Noodle Minestrone

healthy recipes: Zucchini and Sweet Potato Noodle Minestrone from Love & Lemons

Photo courtesy of Love & Lemons.

Of all the food trends to strike a chord in 2017, perhaps none has gained more popularity than vegetable-based noodles. This soup recipe from Love & Lemons combines two of the more popular “zoodle” varietals — zucchini and sweet potato — into a jam-packed minestrone soup punctuated with beans, carrots, and loads of wintery herbs like rosemary and thyme. Bookmark this recipe if you’re looking for a gluten-free dish that won’t leave you hungry. Get the recipe on Love & Lemons.

Cabbage and Carrot Slaw with Almond Butter Vinaigrette

healthy recipes: Cabbage and Carrot Slaw with Almond Butter Vinaigrette from Healthy Nibbles and Bits

Photo courtesy of Healthy Nibbles and Bits.

If a big bowl of raw vegetables is just what the doctor ordered, try this slaw recipe from Healthy Nibbles and Bits and take your run-of-the-mill coleslaw recipe to the next level. The base of the dish is a mixture of thin-sliced red and savoy cabbage, carrots, scallions, and a sprinkling of sunflower seeds and cubed avocado. The medley then gets tossed in an almond butter vinaigrette that is simultaneously sweet, tangy, and creamy. An excellent accompaniment to grilled fish, roast chicken, or eaten straight out of the mixing bowl. Get the recipe on Healthy Nibbles and Bits.

Mango Chicken with Coconut Rice

healthy recipes: Mango Chicken with Coconut Rice from Damn Delicious

Photo courtesy of Damn Delicious.

It’s always helpful to have a foolproof, nutritious chicken recipe to rely on when you’re seriously lacking in culinary inspiration. This Mango Chicken with Coconut Rice is a great place to start. The coconut rice is simply brown rice cooked until tender and mixed with coconut milk for a creamy texture and tropical taste. The chicken gets a quick grill on the stove before getting topped with a punchy mango sauté loaded with onions, garlic, freshly grated ginger, lime juice, and sambal oelek (an addictive Korean chili paste). A dish so simple you have no excuse not to try it. Get the recipe on Damn Delicious.

 

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Maddie LaKind

Maddie LaKind is a Chicago-born personal chef, caterer and writer. Her love of gastronomy began with an introduction to the Food Network as a teenager and has since blossomed into a deep-rooted passion. She spent her early career in the food world working at the famed Zingerman’s Deli in Ann Arbor, Michigan, before moving on to other notable spots including Detroit’s Sister Pie bakery, and Floriole Bakery, Read It and Eat bookstore and The Social Table in Chicago. In her spare time, she can be found practicing yoga, hosting dinner parties for friends and sifting through her ever-growing cookbook collection. Maddie is also a supporter of PAWS Chicago. Since adopting her two cats from the shelter, she has served as a volunteer and donated her cooking services as an auction item at fundraisers.