Happy 2023 Friends!! Here are 23 of my favorite healthy-ish recipes from dinner ideas to meal-prep lunches to kick this year off on a delicious foot!
HEALTHY RECIPES FOR LUNCH:
If you’ve been a big fan of the Chipotle Burrito Bowl for as long as you can remember, here’s how to make it at home!
This Greek inspired Chickpea Chopped Salad is the perfect make-ahead lunch that’s packed with protein, veggies and a bright lemony dressing!
If you’ve ever been to the Beverly Hills Hotel, you know it’s all about the McCarthy Cobb. It’s incredible. Knife skills on display! But if you’re not really wanting to drop $40 on a salad… here’s how to make it at home.
This smoky Black Bean Sweet Potato Chili is going to rock your world! Honestly, it’s the best vegetarian chili to ever grace my kitchen. 100% a game changer.
This Kale Caesar literally everything I’ve wanted in life and more. Crispy lettuce, crunchy kale, the tahini dressing of your dreams and some Everything But The Bagel seasoning to boot.
When it comes to healthy recipes for lunch this superfood loaded bowl with shrimp, quinoa, veggies and the best cilantro vinaigrette is perfect.
This Deconstructed Falafel Salad is loaded with all my favorite things from a Falafel Wrap! Chickpeas, Cucumbers, Radishes, Herbs, and a Lemon Vinaigrette to make it all shine!
HEALTHY DINNER RECIPES:
This spice crusted salmon served over white rice with a quick cucumber pickle is truly one of the most flavorful bowls I’ve ever had!
A little spin on everyones fav stuffed pepper recipe from my cookbook. It’s one of my go-to vegetarian healthy recipes! If you want to add some ground meat to the quinoa mixture, have at it! Just add a little extra curry powder to pack some more flavor. And just know that the toppings really bring this all together so dont be skimpy!
The most perfect (naturally vegan) Curry Lentil Soup in the world!! It’s the perfect simple dinner and it’s great for a take-to-work lunch moment!
Adding one of the easiest fish recipes to your repertoire… Fish en Papillote with tomatoes and basil! It is easy to make, easier to clean up, incredibly healthy and can be jazzed up in any number of ways!
Quite possibly the easiest way to cook salmon! No mess, no splatters on your stove, no fishy smell in your kitchen… it’s incredible!
A mediterranean spin on fish with big chunks of feta, plenty of lemon and an easy tomato sauce. You’re not steaming or poaching the fish, but nestling it into the warmed tomato sauce and then finishing it in the oven. It keeps your stove clean, no oil splattered anywhere and it’s downright delish.
Looking for healthy recipes to put on the dinner table in roughly 15-20 minutes – look no further! This Sheet Pan Broiled Salmon is a perfect weeknight meal! And there’s barely any clean up! If you want to make it even easier to clean up, place a sheet of tin foil on the bottom of your baking sheet before broiling the veggies and the fish. That way, when you’re done, you can just crumble up the tin foil and toss it.
HEALTHY CHICKEN RECIPES:
Chicken Larb Bowls are one of the most popular healthy recipes on the site. It’s incredibly flavorful, kids of all ages will love it, adults will devour it and it’s easy.
I love a meal prep moment and this easy Mexican Shredded Chicken is one of my favorite weekly staples! It can be made in a slow cooker or a heavy bottom dutch oven! Both recipes are listed below – but the Dutch Oven takes only 20-30 minutes total so when I’m in a rush, that’s my preferred method. Once it’s done you can use this on just about everything (which, as you know, is one of my favorite perks of certain recipes)
Imagine your fav chicken fajitas from your local Mexican restaurant but served over a crisp bed of greens with one of the famous WGC dressings! You’ll love it.
Braised Chicken Thighs are truly one of the most under-utilized back pocket recipes if you ask me. They require very little prep, just a quick sear on either side to lock in the flavor, and then some time over medium low heat with a sauce. The result is perfectly moist and fall-apart chicken that you can serve over rice, pasta or just alongside a salad.
Lebanese Chicken Meatballs served over a bed of salad with a tangy dressing… these are in fact the definition of a perfect meatball!
A fantastic weeknight meal! These Moroccan Chicken Skewers are incredibly moist and super flavorful. They are marinated in a Greek Yogurt mixture filled to the brim with turmeric, crushed red peppers, tomato paste, tons of garlic and lemon among other things, so the grilled chicken is incredibly moist and retains that great color from the turmeric plus tons of flavor.
A traditional Mojo sauce can include any number of seasonings and aromatics, but it’s largely based on Orange Juice! Today we’re spicing it up with tons of garlic, some shallot, cumin, oregano, and some salt and pepper. The result is a perfectly balanced marinade that infuses flavor into the chicken thighs and also gets reduced as a drizzling sauce.
This taco meat has been on my meal prep list for the past few months, and every week it’s always one of the first things in my fridge to be finished. The best part is that it couldn’t be easier to make. All you’ve got to do is whip up the ground chicken taco meat, char some of your favorite tortillas and serve it up with a few kinds of cheese, salsa and guacamole so everyone can DIY their perfect taco. Simple right? This is one of those meals that makes everyone happy, so it works great as a family meal or if you’re cooking for picky eaters. No one is going to be disappointed.
I love a lettuce wrap. These are light, bright, super flavorful and a little bit smoky because of the chipotles in adobo. Just lay everything out on a giant platter and let people DIY their own creations.
What you’ll need:
Baked White Fish with Charred Tomatoes and Feta
- 1 large yellow onion thinly sliced
- 1 large leek thinly sliced (white and light green parts only)
- 1 red bell pepper thinly sliced
- 3 tablespoons olive oil
- 6 cloves garlic thinly sliced
- 2 teaspoons cumin seeds lightly crushed
- 2 teaspoons tomato paste
- 1/2 cup white wine
- 1 pound peeled and chopped canned Italian plums tomatoes
- 2 tablespoons thyme leaves plus extra for garnish
- 2 strips shaved lemon peel
- 4 filets rock fish
- 2/3 cup feta, torn into chunks
- red pepper flakes to taste
- 1 ½ teaspoons lemon juice
- Kosher salt and freshly cracked black pepper
- flat leaf parsley for garnish
- Preheat the oven to 425 degrees F.
- In a large oven-safe skillet, sauté the onion, leek and bell pepper in the olive oil on a medium heat for about 10 minutes or until softened. Add the garlic and cumin and cook for another minute. Stir in the tomato paste and then add the white wine. Allow this to bubble away for a couple of minutes. Mix in the tomatoes, half of the thyme, the lemon peel, 1 teaspoon of salt and ½ teaspoon freshly cracked black pepper and stir well. Simmer gently until the sauce thickens, 15-20 minutes, adding a little extra water if it goes much thicker than your typical pasta sauce. Taste and add salt and pepper accordingly. Remove from the heat and discard the lemon peel.
- Season the rock fish pieces with salt and pepper and nestle them into the tomato sauce. Press the feta pieces around the fish so that they are also semi submerged in the sauce. Finish with the remaining tablespoon of thyme leaves. Place on the top rack of the oven and bake for 8-12 minutes, until the seafood is just cooked, the sauce bubbles nicely and the cheese turns golden.
- Drizzle with lemon juice before serving and parsley or basil to garnish