30 Days of Recipes to Get You Back to Healthy

6422784.jpg

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.

01 of 30

Easy Salmon Cakes

6422784.jpg

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

02 of 30

Mozzarella, Basil & Zucchini Frittata

4112357.jpg

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

03 of 30

Zucchini Noodles with Avocado Pesto & Shrimp

4465921.jpg

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

04 of 30

Greek Chicken with Roasted Spring Vegetables & Lemon Vinaigrette

5583212.jpg

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

05 of 30

Veggie & Hummus Sandwich

Veggie & Hummus Sandwich

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

06 of 30

Spinach & Egg Sweet Potato Toast

4784241.jpg

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

07 of 30

Really Green Smoothie

really green smoothie

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

08 of 30

Kale & Avocado Salad with Blueberries & Edamame

8110978.jpg

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

09 of 30

Mushroom Shawarma with Yogurt-Tahini Sauce

8142279.jpg

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

10 of 30

Roasted Eggplant Pasta

8141847.jpg

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

11 of 30

Sweet Potato Carbonara with Spinach & Mushrooms

Sweet Potato Carbonara with Spinach & Mushrooms

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

12 of 30

West Coast Avocado Toast

4473424.jpg

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

13 of 30

Roasted Salmon with Smoky Chickpeas & Greens

5147291.jpg

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

14 of 30

Baby Kale Breakfast Salad with Quinoa & Strawberries

3759358.jpg

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

15 of 30

Paprika Chicken Thighs with Brussels Sprouts

Paprika Chicken Thighs with Brussels Sprouts

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

16 of 30

Berry-Banana Cauliflower Smoothie

5492260.jpg

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

17 of 30

Potato, Asparagus & Mushroom Hash

3757948.jpg

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

18 of 30

Piled-High Greek Vegetable Pitas

6638411.jpg

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

19 of 30

Eggplant Curry

6963269.jpg

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

20 of 30

Bean & Bacon Breakfast Tacos

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

21 of 30

25-Minute Chicken & Veggie Enchiladas

25-Minute Chicken & Veggie Enchiladas
Jennifer Causey

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

22 of 30

Herby Mediterranean Fish with Wilted Greens & Mushrooms

7801648.jpg

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

23 of 30

Green Piña Colada Smoothie

3759448.jpg

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

24 of 30

Zucchini Noodle Primavera

Zucchini Noodle Primavera

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

25 of 30

Crunchy Summer Salad with Creamy Vegan Avocado Dressing

8054909.jpg

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

26 of 30

Summer Vegetable Sesame Noodles

6713584.jpg

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

27 of 30

Shrimp Cauliflower Fried Rice

Shrimp Cauliflower Fried Rice

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

28 of 30

Zucchini, Corn & Egg Casserole

Zucchini, Corn & Egg Casserole

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

29 of 30

Spinach Salad with Roasted Sweet Potatoes, White Beans & Basil

7436258.jpg

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

30 of 30

Grilled Vegetable Salads with Goat Cheese

7473644.jpg

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

Was this page helpful?
Related Articles