Overdo it on the holiday cookies and cocktails this season? Yeah, us too. Now that juice cleanse doesn’t sound like such a bad idea.
But buying a juice cleanse may not be an option for our lighter wallets at the moment. So we rounded up five super simple juice recipes whipped together by local nutrition experts that you can make in the comfort of your own home. Instead of reaching for those holiday leftovers to snack on, gulp down some healthy veggies and fruits instead.
1. Blueberry Basil Lemonade Recipe
You don’t need a juicer to make this Sweetgreen lemonade. Even though it’s not blueberry season, you can stock up on the antioxidant-rich fruit in the frozen section of the grocery store.
2. Choosing Raw’s Festive Sweet Potato Vegetable Juice
Gena Hamshaw’s juice is rich in vitamins C and A, thanks to the sweet potato, red bell pepper, and carrots.
We may be well past fall, but there's still time to stock up on crisp apples and sweet potatoes during the holidays. We whipped together a super simple recipe that makes use of that delicious produce before they go out of season.
All it requires is one tater and one apple—plus a little bit of playing with your food to make the final tasty treat.
Nutrition per serving: 290 calories, 12 grams fat (7.3 saturated), 12.7 milligrams sodium, 261. 7 milligrams potassium, 48 grams carbohydrates, 1.6 grams protein.
1 large sweet potato
1 large apple, cored
1 tablespoon cinnamon
2 tablespoons butter
1. Preheat oven to 350 degrees Fahrenheit.
2. Slice sweet potato into skinny slices using a mandolin or knife.
3. Slice apple the same way.
4. Coat a small casserole dish with cooking spray. Then, alternately line the sweet potato and apple slices side by side, with a slight overlap.
5. Drizzle the slices with cinnamon and honey. Drop two tablespoons of butter into the dish.
7. Bake for 30 minutes, or until slices are tender.
8. Using a fork, carefully pile the slices to make two stacks. Drizzle with more honey and serve warm.
Wintertime always brings about a craving for hearty, carb-filled meals—but eating a bowl of pasta every night can pack on the pounds. This salmon dish scores points for including a huge amount of filling protein and healthy fats without the extra calories.
The creamy herb topping is a healthy bonus, since we swapped fatty mayo for plain Greek yogurt mixed with a tablespoon of pesto.
And if we haven’t sold you yet, the whole meal takes 30 minutes or less to prepare and bake. Serve it with a side of your favorite grain—we like Israeli couscous, millet, or wild rice—and vegetable, and you’ve got yourself a seriously healthy, well-rounded meal.
Nutrition per serving: 254 calories, 8.8 grams fat, 243.7 milligrams sodium, 629.2 milligrams potassium, 20 grams carbohydrates, 24.3 grams protein.
1 pound salmon
½ cup plain Greek yogurt
1 tablespoon pesto (store-bought is fine)
¼ cup brown sugar
¼ cup spicy mustard
1 teaspoon curry powder
1. Preheat oven to 400 degrees.
2. Mix yogurt and pesto. Refrigerate.
3. Mix brown sugar, spicy mustard, and curry powder.
4. Spray a shallow cooking dish with cooking spray. Place salmon in dish and spoon mustard mixture over fish.
5. Bake for 10 to 15 minutes or until desired doneness.
6. Serve with creamy pesto topping.
Vegetarians may miss out on the main turkey course at Thanksgiving, but everyone knows the side dishes are the best part anyway. Plus many of them are vegetarian-friendly. We rounded up five of our favorite healthy recipes for next week’s big meal that will leave omnivores and vegetarians alike full and satisfied.
1. Butternut Squash and Apple Soup
Make this soup the night before, then serve it on Thanksgiving Day for your guests as they wait for the main course.
2. Brussels Sprouts With Slivered Almonds and Dates
This recipe puts a twist on your average sprouts side dish and adds a good dose of protein and fiber thanks to the nuts and dates.
3. Stuffing-Friendly Thanksgiving Salad
Dietitian Carlene Thomas’s salad contains all the typical flavors of Thanksgiving: sweet potatoes, cranberries, and apples.
4. Pumpkin Pie Shake
When one pumpkin pie isn’t enough to feed your whole table, make mini pumpkin pie shakes instead.
5. Whole-Grain Apple Crisp
Grains, nuts, walnut oil, and, of course, plenty of apples turn your average pie into a guilt-free treat.
My apartment has a serious problem: too many recipe books. They take over a corner of my kitchen and an entire bookshelf in my living room, and gather dust in a box in my bedroom. But every once in a while, I actually crack open one of those bad boys and find a winner of a recipe.
Last week the cookbook was Fresh & Fast Vegetarian by Marie Simmons. Her pan-seared tofu with eggplant and curried tomato-mint sauce stood out, not only because eggplants are in season, but also because the recipe only takes about 30 minutes to cook. Plus tofu is a great protein replacement for meat. Don’t like tofu? Simmons says the recipe is still delicious without it.
All we want to do this weekend is to stay warm—and this garlicky chickpea soup by local nutritionist Robyn Webb should do the trick.
With the American Diabetes Association, Webb recently published The Smart Shopper, a cookbook that includes tons of diabetic-friendly recipes for “stress-free meals from the deli counter, freezer, salad bar, and grocery shelves.” And when we came across this recipe while flipping through the book, we had to try it for ourselves.
October has come and gone, so step aside, pumpkin-flavored everything. We’ve got our sights set on Thanksgiving and can’t wait for sweet potato overload. In the meantime, we can still enjoy the vitamin-rich roots by cooking up some tasty and healthy recipes.
Here are five of our favorite sweet potato recipes to try in the weeks leading up to November 28.
The Sticky Fingers Sweet & Eats bakery puts a twist on the traditional latke.
It finally feels like fall, and our cravings for hearty, comforting soups are in full swing. So clean off that dusty slow cooker and try one of our healthy recipes for chili and soup, or boil a pot of pasta and top it with some in-season cauliflower. Whichever recipe you choose, it’s sure to warm you right up.
Even if baking isn’t your forte, we promise you can do no wrong whipping up this four-ingredient oat bar recipe from the Kitchn.
Bananas, oats, dates, and nuts—that’s all you need.
You’ll end up with a banana-oat bar that’s great as a simple snack just before a workout or as an addition to your bowl of yogurt for breakfast.
I can count on one hand the number of times I had Brussels sprouts while growing up. I’m not a picky eater by any means, but the thought of eating a Brussels sprout was completely foreign to me.
Then nutrition expert Elise Museles introduced me to this recipe, which even the biggest of Brussels sprout haters will enjoy. Not only does it make a pleasing side dish to almost any meal, but one serving also provides almost 200 percent the recommended daily value of vitamin K, plus a wealth of vitamins C, E, and A.
The cruciferous vegetable is in season now until February, so it’s the perfect time to stock up and enjoy.