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  4. 30 Days of Recipes to Get You Back to Healthy

30 Days of Recipes to Get You Back to Healthy

June 04, 2020
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We all could use a healthy reset. Now is the perfect time to get back to choices that help you feel your best. These recipes are simple and straightforward to help you get back on track without feeling overwhelming. Enjoy these simple, healthy recipes and join us for our 30-Day Back to Healthy Challenge this month.

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Easy Salmon Cakes

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If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance. Source: EatingWell Magazine, Winter 2004

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Mozzarella, Basil & Zucchini Frittata

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This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette. Source: EatingWell Magazine, July/August 2014

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Zucchini Noodles with Avocado Pesto & Shrimp

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Cut some carbs and use spiralized zucchini in place of noodles in this zesty pesto pasta dish recipe. Top with Cajun-seasoned shrimp to complete this quick and easy dinner. Source: EatingWell.com, January 2017

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Greek Chicken with Roasted Spring Vegetables & Lemon Vinaigrette

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This Greek-inspired chicken and vegetable sheet-pan meal is bursting with flavor. The chicken is coated in a mayonnaise and bread crumb mixture, roasted alongside asparagus, cremini mushrooms and grape tomatoes and then served with a lemon-feta vinaigrette. Source: Diabetic Living Magazine

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Veggie & Hummus Sandwich

Veggie & Hummus Sandwich
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This mile-high vegetable and hummus sandwich makes the perfect heart-healthy vegetarian lunch to go. Mix it up with different flavors of hummus and different types of vegetables depending on your mood. Source: EatingWell.com, August 2017

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Spinach & Egg Sweet Potato Toast

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Skip the gluten and get some vitamin C with this healthy sweet potato toast recipe. Topped with spinach, egg and a dash of hot sauce, it's a delicious alternative to eggs Benedict. Source: EatingWell Magazine, January/February 2018

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Really Green Smoothie

really green smoothie
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The combination of kale and avocado makes this healthy smoothie recipe extra green. Chia seeds lend this creamy smoothie a heart-healthy punch of fiber and omega-3 fatty acids. Source: EatingWell Magazine, March 2019

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Kale & Avocado Salad with Blueberries & Edamame

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Bursting with nutrient-rich produce, this California-inspired salad is a delicious and satisfying way to get your vitamins. We love the unique combination of blueberries, edamame, and goat cheese. Source: Diabetic Living Magazine, Summer 2020

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Mushroom Shawarma with Yogurt-Tahini Sauce

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The bold spices and cooling and creamy tahini-yogurt sauce make these vegetarian pitas a home run for lunch or dinner. The meaty, umami-rich mushrooms do enough heavy lifting so that you don't miss the meat at all. Source: EatingWell.com, May 2020

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Roasted Eggplant Pasta

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This easy roasted eggplant pasta dish is dressed with eggplant, fresh cherry tomatoes and plenty of fresh herbs. Feta cheese adds a savory note while the balsamic dressing brightens the flavor. It's the perfect summer vegetarian dinner. Source: EatingWell.com, May 2020

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Sweet Potato Carbonara with Spinach & Mushrooms

Sweet Potato Carbonara with Spinach & Mushrooms
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Loaded with veggies, this spiralized sweet potato vegetable noodles recipe--our healthy take on a traditional carbonara recipe--achieves superfood status with the addition of spinach and mushrooms. Look for large, straight sweet potatoes to make the longest veggie noodles. Source: EatingWell Magazine, March/April 2016

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West Coast Avocado Toast

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Hummus, sprouts and avocado top sprouted whole-wheat bread in this healthy vegan lunch idea. Look for sprouted bread in the freezer section of your grocery store. Source: EatingWell Magazine, March/April 2017

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Roasted Salmon with Smoky Chickpeas & Greens

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In this healthy salmon dinner, you'll get a dose of greens and green dressing! Chowing down on 6 or more servings of dark leafy greens a week can help keep your brain in top shape. This dish features the Test Kitchen's current go-to method for doctoring a can of chickpeas: spice them up and roast until crispy. Source: EatingWell Magazine, March/April 2018

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Baby Kale Breakfast Salad with Quinoa & Strawberries

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Fruit, whole grains and greens for breakfast? Yes! Start your day off right with this breakfast salad recipe and you'll knock out half of your daily veggie quota with the first meal of the day. Source: EatingWell Magazine, May/June 2016

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Paprika Chicken Thighs with Brussels Sprouts

Paprika Chicken Thighs with Brussels Sprouts
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In this healthy chicken recipe, paprika-rubbed chicken thighs are nestled into Brussels sprouts and shallots and roasted on a sheet pan in the oven for an easy, healthy dinner. As the chicken thighs roast, the garlicky drippings flavor the Brussels sprouts and shallots. Delicious one-pan cooking! Smoked paprika adds a touch of smoky flavor--look for it at well-stocked supermarkets or in the bulk-spice section at natural-foods markets. Regular paprika can be used in its place, but doesn't add the hint of smoke. Source: EatingWell Magazine, September/October 2014

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Berry-Banana Cauliflower Smoothie

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Sneak in your veggies with a smoothie every morning. Riced cauliflower adds thickness and creaminess to a subtly sweet cauliflower smoothie that features the fruity flavors of bananas and berries at the forefront. Source: EatingWell.com, June 2018

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Potato, Asparagus & Mushroom Hash

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Made with asparagus, roasted red pepper and mushrooms, this hash has a fresh and light, springtime taste. Serve with hearty whole-grain toast for an easy vegan breakfast or with an egg on top for a vegetarian take. Source: EatingWell Magazine, March/April 2012

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Piled-High Greek Vegetable Pitas

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The bright, fresh flavors of the Mediterranean come alive in these easy vegetarian pitas. Give yourself enough time to make the roasted vegetables called for in the recipe--or make them a day or two in advance for a healthy meal that takes less than 30 minutes to prepare. These pitas would also work well with whatever leftover cooked veggies you have on hand. No need to warm the roasted veggies up; this recipe tastes great chilled or at room temperature. Source: What to Eat with Diabetes 2019

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Eggplant Curry

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We cook the eggplant in the oven to speed up the recipe and keep things from getting too unruly on the stovetop. While the eggplant roasts, line up all of your ingredients and begin cooking to make this easy eggplant curry come together seamlessly. Any leftovers will hold up well and are great for taking to work for lunch. Source: EatingWell.com, October 2019

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Bean & Bacon Breakfast Tacos

<p>Get a serving of vegetables from kale, and protein and fiber from beans, in this healthy breakfast taco recipe. Other types of beans (pinto, black, kidney) or chickpeas also work well. Source: EatingWell Magazine, March/April 2017</p>
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Get a serving of vegetables from kale, and protein and fiber from beans, in this healthy breakfast taco recipe. Other types of beans (pinto, black, kidney) or chickpeas also work well. Source: EatingWell Magazine, March/April 2017

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25-Minute Chicken & Veggie Enchiladas

25-Minute Chicken & Veggie Enchiladas
Credit: Jennifer Causey
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These chicken enchiladas are great for using up any veggies you have lingering in your fridge. Our chicken enchilada recipe calls for zucchini, squash and onion, but you could easily swap in spinach, onions or potatoes. Source: 400 Calorie Recipes

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Herby Mediterranean Fish with Wilted Greens & Mushrooms

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This Mediterranean fish recipe makes a tasty and healthful weeknight meal. Serve with wild rice or roasted potatoes. Source: Diabetic Living Magazine, Spring 2020

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Green Piña Colada Smoothie

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Traditional piña colada flavors of pineapple and coconut sweeten up dark leafy greens in this healthy fruit smoothie recipe to deliciously sneak an extra serving of vegetables into your day. Source: EatingWell Magazine, July/August 2016

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Zucchini Noodle Primavera

Zucchini Noodle Primavera
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This primavera recipe cuts carbs by swapping out the pasta for zucchini "noodles." This quick vegetarian dinner is chock-full of colorful vegetables smothered in a light, creamy sauce. We like using prepackaged spiralized zucchini noodles to keep this recipe ultra-fast, but if you have a spiralizer and zucchini on hand, you can easily make your own. Source: EatingWell.com, January 2020

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Crunchy Summer Salad with Creamy Vegan Avocado Dressing

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Remember back when dousing some iceberg lettuce with ranch dressing was considered healthy? We know better now, but a lackluster vinaigrette makes us want to skip the salad altogether. Without the buttermilk and mayo, is it even worth it? This dressing, made with creamy avocado and tangy umeboshi vinegar, will show you the possibilities. You can make it as-is or substitute whatever herbs you have on hand: parsley, basil and cilantro are all great options. The salad itself is a colorful, texture-rich antidote to the stereotypical boring salad, and it's also customizable. Here we use a base of romaine because it's crunchy and sturdy enough to stand up to a creamy dressing, but you can use kale, mixed greens or any blend of greens your heart (and fridge) desires. Same for the add-ins: You can sub in green beans for the asparagus, use black beans instead of chickpeas, or mix in additional veggies you have available like cucumber or shredded carrots. If you want to get extra fancy with it, try grilling the corn for an added smoky flavor. While this salad can be eaten as a side, it's strong enough to star as the entree. Source: EatingWell.com, May 2020

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Summer Vegetable Sesame Noodles

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Squash noodles elbow out some of the starchy ones to give this cool sesame noodle salad a veggie boost. This easy healthy recipe comes together in just 20 minutes, so it's great for weeknight dinners. Pack up any leftovers for lunch. Source: EatingWell Magazine, July/August 2019

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Shrimp Cauliflower Fried Rice

Shrimp Cauliflower Fried Rice
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Cut down on carbs and amp up your veggie servings with this healthy cauliflower fried rice with shrimp, broccoli, bell peppers and garlic. Everything is cooked in one wok or skillet, but in stages, so each element keeps its integrity in the finished dish instead of being all mushed together--it may seem fussy, but it's worth it and actually quite easy. Resist the urge to stir the cauliflower rice right away; letting it cook undisturbed for a few minutes allows it to brown and develop sweet, nutty flavors. This better-than-takeout healthy dinner comes together in just 25 minutes, so it's perfect for busy weeknights. Source: EatingWell.com, October 2019

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Zucchini, Corn & Egg Casserole

Zucchini, Corn & Egg Casserole
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This healthy casserole is essentially a crustless quiche, brimming with fresh summer vegetables. Bake it up for an elegant summer brunch or a casual backyard barbecue. Source: EatingWell Magazine, July/August 2017

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Spinach Salad with Roasted Sweet Potatoes, White Beans & Basil

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Roasted sweet potatoes are paired with spinach, cabbage and white beans and tossed together with a bright basil dressing in this healthy main dish salad. Source: EatingWell.com, December 2019

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Grilled Vegetable Salads with Goat Cheese

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Prepare a week's worth of lunches in about 10 minutes using a handful of ingredients from your local specialty grocery store. To save time, we're using a bag of frozen grilled and marinated vegetables, then adding big flavor with marinated goat cheese. If you want to bump up the protein, leftover chicken breast or salmon pair perfectly with this hearty salad. Source: EatingWell.com, December 2019

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    1 of 30 Easy Salmon Cakes
    2 of 30 Mozzarella, Basil & Zucchini Frittata
    3 of 30 Zucchini Noodles with Avocado Pesto & Shrimp
    4 of 30 Greek Chicken with Roasted Spring Vegetables & Lemon Vinaigrette
    5 of 30 Veggie & Hummus Sandwich
    6 of 30 Spinach & Egg Sweet Potato Toast
    7 of 30 Really Green Smoothie
    8 of 30 Kale & Avocado Salad with Blueberries & Edamame
    9 of 30 Mushroom Shawarma with Yogurt-Tahini Sauce
    10 of 30 Roasted Eggplant Pasta
    11 of 30 Sweet Potato Carbonara with Spinach & Mushrooms
    12 of 30 West Coast Avocado Toast
    13 of 30 Roasted Salmon with Smoky Chickpeas & Greens
    14 of 30 Baby Kale Breakfast Salad with Quinoa & Strawberries
    15 of 30 Paprika Chicken Thighs with Brussels Sprouts
    16 of 30 Berry-Banana Cauliflower Smoothie
    17 of 30 Potato, Asparagus & Mushroom Hash
    18 of 30 Piled-High Greek Vegetable Pitas
    19 of 30 Eggplant Curry
    20 of 30 Bean & Bacon Breakfast Tacos
    21 of 30 25-Minute Chicken & Veggie Enchiladas
    22 of 30 Herby Mediterranean Fish with Wilted Greens & Mushrooms
    23 of 30 Green Piña Colada Smoothie
    24 of 30 Zucchini Noodle Primavera
    25 of 30 Crunchy Summer Salad with Creamy Vegan Avocado Dressing
    26 of 30 Summer Vegetable Sesame Noodles
    27 of 30 Shrimp Cauliflower Fried Rice
    28 of 30 Zucchini, Corn & Egg Casserole
    29 of 30 Spinach Salad with Roasted Sweet Potatoes, White Beans & Basil
    30 of 30 Grilled Vegetable Salads with Goat Cheese

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