No need to sacrifice on taste with these super delicious recipes.

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1. Roasted Sweet Potato Quinoa Bowl

This healthy and hearty Sweet Potato Quinoa Bowl, a creative combo of protein-packed quinoa, roasted sweet potatoes and avocado, is drizzled with a maple dressing and topped with roasted almonds, an egg and leafy sprouts.

Ingredients

Maple Dressing

¼ cup olive oil
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
1 tsp chopped shallots
¼ tsp kosher salt
1/8 tsp freshly ground black pepper

1 large sweet potato, peeled, cut into 1-inch cubes
1 tbsp olive oil
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Quinoa

1 cup quinoa, rinsed well and drained
2 cups water
¼ tsp kosher salt
1 large ripe avocado, chopped

1/3 cup chopped roasted almonds

4 fried eggs, sunny-side up
1 cup sprouts, sunflower or pea shoots

Directions

1) To make the dressing, in a small bowl whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, shallots, salt and pepper until well combined. Set aside.

2)Preheat oven to 425°F. In a mixing bowl toss together cubed sweet potato, olive oil, salt and pepper. Place sweet potato on a parchment-lined baking sheet and roast 16-18 minutes, until potatoes are tender. Remove from oven and set aside.

3)Meanwhile, in a medium saucepan, combine quinoa, water and salt. Bring to a boil over high heat. Reduce heat to a simmer, cover and cook 12-15 minutes, until the liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Combine quinoa, roasted sweet potatoes, avocado and a few spoons of dressing. Divide between 4 serving bowls, top with almonds and drizzle with more dressing.

4)Finish each bowl with a fried egg placed on top and sprouts to garnish.

Serves 4

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2. Blueberry Banana Breakfast Smoothie

Looking for the perfect breakfast blend? This protein and fruit-packed Blueberry Banana Smoothie has it all!

Ingredients

1 cup frozen blueberries
1 small ripe banana
1 cup unsweetened almond milk
½ cup plain yogurt
1 tbsp honey
½ tsp vanilla extract

Directions

Using a blender, combine blueberries, banana, almond milk, yogurt, honey and vanilla extract. Blend on high until slushy and well combined. Pour into a tall glass.

Serves 1

healthy-kale
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3. Baked Kale Chips

Reach for a bunch of kale and bake up these healthy and delicious Kale Chips.

PS. If you’d like to move beyond the classic kale chip, we’ve come up with 5 FANTASTIC FLAVORED CHIPS.

Ingredients

1 bunch of fresh kale
Olive oil
Salt

Directions

1) Preheat oven to 300ºF. Line two baking sheets with parchment paper.

2) Remove any large stems by stripping the leaves from the stalk using your hands. Tear your kale into rough, 3-inch pieces.Wash and carefully dry kale leaves thoroughly because wet leaves will steam in the oven versus bake and crisp. Place kale on baking sheets in single layer.

3) Drizzle leaves with olive oil. Using you hands, gently toss the kale and lightly rub the oil into each piece. If you need a little more oil, add it now. Redistribute the kale back to a single layer. Sprinkle on salt and any additional flavorings.

4) Place trays in the oven. Bake for 5 minutes, then rotate trays as the thin pieces of kale will quickly brown in your oven’s hot spots. Check again after 3 minutes. You will hear the kale sizzling from the oil. Carefully pick up or nudge a chip. You want them to be crisp but not browned. Remove from oven and let cool on the tray.

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4. Pumpkin Pie Oatmeal

What’s the perfect way to start your day? With pie, of course, as in this healthy and hearty Pumpkin Pie Oatmeal recipe.

Ingredients

1 cup rolled oats
1 cup water
1/2 cup canned pumpkin puree
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice
Pinch kosher salt
1/2 tsp vanilla extract

Topping Options
Maple syrup
Brown sugar
Toasted pumpkin seeds
Toasted pecans
Shredded coconut

Directions

1) In a small saucepan, combine oats, water, pumpkin, cinnamon, pumpkin pie spice and salt. Cook over medium heat, bring to a simmer and stir. Once mixture begins to thicken, turn heat to low and continue cooking until oats are tender. Remove from heat and stir in vanilla. Top as desired.

Serves 2

healthy-green-tea-smoothie
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5. Green Tea Energy Smoothie

Think green and get your glow on with this super healthy Green Tea Energy Smoothie, a delicious combination of green tea, spinach, avocado, bananas and apples.

Ingredients

1 cup Pure Leaf Green Tea with Honey
1 cup baby spinach leaves
1 small ripe banana
1 Granny Smith apple, peeled and cored
½ small ripe avocado
1 tbsp honey
½ cup ice cubes

Fresh basil, for garnish

Directions

For the smoothie, using a blender, combine Pure Leaf Green Tea, spinach leaves, banana, apple, avocado, honey and ice cubes. Blend until smooth and pour into a tall glass. Garnish with fresh basil.

Makes 1 large smoothie

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6. Sweet Citrus-Spiced Salmon

If you’re a fan of this omega-3 rich fish but prefer when it doesn’t taste, well, too salmony, this Sweet Citrus Spiced Salmon recipe is for you. Salmon is marinated in pineapple and lemon juice and then baked with a sweet and spicy topping, leaving every bite the perfect blend of flavorful (but mellow) fish!

Ingredients

Citrus Marinade

3/4 cup pineapple juice
6 tbsp fresh lemon juice
6 (6oz) salmon fillets, skin removed

Sweet & Spicy Topping

1/2 cup packed brown sugar
2 tsp lemon zest
2 tsp chili powder
1 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp ground cinnamon

Directions

1) In a large resealable plastic bag, combine pineapple juice, lemon juice and salmon. Refrigerate for 1 hour, turning occasionally.

2) Preheat oven to 400°F. Coat an 11×7-inch baking dish with non- stick cooking spray.

3) For the topping, in a small bowl, combine brown sugar, lemon zest, chili powder, cumin, salt and cinnamon. Remove salmon from refrigerator and dispose of marinade. Place fillets in prepared baking dish and rub brown sugar mixture over salmon. Bake 12 minutes or until fish is flaky.

Serves 6

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7. Kale, Spinach & Quinoa Salad

Looking for the champion in the Super Bowl of Super Foods? This Kale, Spinach and Quinoa meal-in-a-bowl is a winner, a green bowl full of super nutritious and delicious stuff (including mango and avocado), tossed in a zesty lemon shallot dressing and topped with spiced walnuts and creamy goat cheese. Get cooking and give new meaning to Power Lunch!

Ingredients

Quinoa

½ cup quinoa, rinsed well and drained
1 cup water
¼ tsp kosher salt

Spiced Walnuts

1 tbsp butter
1 cup walnut halves
¼ tsp ground cumin
¼ tsp kosher salt
1/8 tsp ground cinnamon
Pinch cayenne pepper
2 tbsp brown sugar
1 tsp water

Lemon Shallot Dressing

2 tbsp fresh lemon juice
1 tbsp sherry vinegar
1 tsp honey
½ tsp minced shallots
½ tsp Dijon mustard
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup olive oil

4 cups lightly packed baby kale
4 cups lightly packed baby spinach
1 large ripe avocado, chopped
1 large ripe mango, chopped
1/3 cup crumbled goat cheese

Directions

1) To cook quinoa, in a medium saucepan, combine quinoa, water and salt. Bring to a boil over high heat. Reduce heat to a simmer, cover and cook 15 minutes. Remove from heat and let sit covered for 5 minutes. Place in a large bowl and let cool.

2) For the spiced walnuts, in a medium skillet, melt butter over medium heat. Add walnuts, cumin, salt, cinnamon and cayenne pepper. Stir continuously for 3 minutes, until walnuts are slightly toasted. Add brown sugar and water and continue cooking, stirring constantly for 1 minute. Remove from heat, spread on a piece of parchment paper and let cool.

3) For the salad dressing, in a small mixing bowl, whisk lemon juice, sherry vinegar, honey, shallots, Dijon mustard, salt and pepper. Slowly add the olive oil, whisking vigorously until emulsified.

4) To assemble the salad, place kale and spinach leaves in a large serving bowl. Toss with a few tablespoons of dressing. To the cooled quinoa, add chopped avocado and mango, tossing with a few more tablespoons of dressing. Place quinoa mixture over kale and spinach leaves. Top with crumbled goat cheese and spiced walnuts. Drizzle each serving with extra dressing.

Serves 4

healthy-asparagus-almond
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8. Honey Dijon & Almond Asparagus

We have great respect for asparagus—it’s a nutrient-rich, versatile veggie that takes well to steaming, grilling, blanching or roasting—and while it’s a regular at our tables, we sometimes want to dress it up a bit. The fleshy green spears are easily enhanced with the addition of this honey Dijon vinaigrette, a light tangy dressing that perfectly balances the sweet with savory. To gussy things up even more, the tender-crisp stalks are sprinkled with lightly toasted almonds, providing a nutty crunch in every bite. Who knew that 6 inches growing out of the dirt could be so dignified?

Ingredients

1 bunch asparagus, trimmed

Honey Dijon Vinaigrette

3 tbsp olive oil
2 tbsp rice vinegar
2 tsp fresh lemon juice
2 tsp honey
1/2 tsp Dijon mustard
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

1/4 cup slivered or sliced almonds

Directions

1) Bring a medium pot of water to a boild over high heat. Add asparagus and reduce heat to low, simmering 2-3 minutes until tender-crisp. Drain and rinse under cold water to stop further cooking. Pat dry with kitchen towel and arrange on a platter.

2) For the vinaigrette, in a small bowl, whisk olive oil, rice vinegar, lemon juice, honey Dijon, salt and pepper. Spoon over asparagus.

3) For the toasted almonds, preheat oven to 350°F. Place almonds in a single layer on a baking sheet. Roast 6-8 minutes shaking the pan frequently to prevent burning. Sprinkle over asparagus.

Serves 4

healthy-tofu-ginger
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9. Coconut Rice Bowl with Ginger & Tofu Slaw

We can’t put down our chopsticks with this tasty number—with a delectable ginger peanut sauce, this Coconut Rice Bowl with Ginger and Tofu Slaw makes for a mouthwatering meal.

Ingredients

Coconut Rice

1½ cups Jasmine rice, rinsed and drained
1¾ cups coconut milk
1 cup water
½ tsp kosher salt

Ginger Peanut Sauce

½ cup smooth peanut butter
½ cup water
2 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp honey
1 tbsp finely grated fresh ginger
2 tsp Sriracha sauce

Tofu Slaw

1 (19oz) package extra firm tofu
2 tsp vegetable oil
4 cups shredded napa cabbage
1½ cups shredded carrot
2 small red bell peppers, chopped
1 cup chopped, roasted cashews
¼ cup chopped, fresh flat-leaf parsley

Whole roasted cashews, for garnish
Black sesame seeds, for garnish

Directions

1) For the coconut rice, in a medium saucepan, combine rice, coconut milk, water and salt. Bring to a boil, stir, cover and reduce heat to low. Cook for 15 minutes, remove from heat and let sit for 5 minutes covered. Set aside.

2) For the ginger peanut sauce, using a blender, combine peanut butter, water, rice vinegar, soy sauce, honey, ginger and Sriracha sauce. Blend until smooth, set aside.

3) To prepare the tofu, cut the tofu into 1-inch cubes and lay on paper towel to absorb excess moisture. Heat vegetable oil in a medium skillet over medium-high heat. Sauté the tofu for 2-3 minutes on each side to lightly sear the outside. Remove from heat and set aside.

4) In a large bowl, combine napa cabbage, carrots, red peppers, chopped cashews and parsley. Toss with ½ cup of ginger peanut sauce and cooked tofu.

5) To serve, place a large scoop of coconut rice in each serving bowl, drizzle with ginger peanut sauce, top with tofu slaw and garnish with whole cashews and sesame seeds. Drizzle each serving with sauce as desired.

Serves 4

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10. White Bean, Spinach & Couscous Soup

This delicious and easy White Bean, Spinach and Couscous Soup recipe is an exotic spin on a Tuscan tradition, relying on leeks, the mild cousin of the onion, for their subtle flavor, creamy beans for their rich texture, and couscous, with a nutty taste, that makes every trip to the bowl delightful and surprising.

Ingredients

2 tsp olive oil
2 leeks, rinsed well, white portions chopped and green discarded
2 large garlic cloves, minced
2 tsp ground cumin
8 cups chicken broth
3 cups canned white kidney (cannellini) beans, rinsed and drained
2 dried bay leaves
1/2 cup whole-wheat couscous
2 cups fresh spinach leaves, packed tight
Kosher salt and freshly ground black pepper, to taste

Directions

1) Heat oil in a large soup pot over medium-high heat. Add leeks and garlic, sautéing 2 minutes or until tender.

2) Stir in cumin. Add broth, white beans and bay leaves. Over high heat, bring to a boil.

3) Add couscous, reduce heat to low, cover and simmer for 5 minutes.

4) Remove bay leaves and discard. Stir in spinach and cook until wilted, about 30 seconds. Season with salt and pepper.

Serves 6

Feeling peckish? Click here for 10 healthy snack ideas.

 

Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at BiteMeMore.com.