13 Recipes to Inspire Your Healthy Eating

One of the most common New Year’s resolutions is losing weight and getting in better shape. The key to healthy weight loss starts with diet. It is important to eat nutritionally dense foods, instead of empty calories like simple carbohydrates from sugars and refined grains.

Here are 13 healthy recipes to inspire you to get in the kitchen and create foods to fuel your body and accomplish your weight loss goals.

1. Classic Chickpea Hummus

https://www.instagram.com/p/BAO2WeQHjlv/

2. Winter Salad with Roasted Pumpkin and Crunchy Chickpeas

Winter salad with roasted pumpkin & crunchy chickpeas by @lisagoesvegan ? Ingredients for 4 persons · 1 big Hokkaido pumpkin · 2 onions · 2 cloves of garlic · 1 can of chickpeas (240 gr) · 2 avocado’s · 500 grams of fresh spinach · 1 pomegranate · Handful of unsalted pecans · Herbs: cumin(powder), smoked paprika powder, chili powder, fresh rosemary, pepper & salt Salad-dressing · 6 tablespoons extra virgin olive oil · 2 tablespoons dijon mosterd · 2 tabelspoons vegan red/white wine vinegar · 1 tablespoon of date/agave syrup · Salt & pepper to taste Method 1. Preheat your oven to 180 degrees Celsius. If you have a grill, turn on the grill! 2. Line 2 large baking trays with baking paper. Clean the pumpkin, remove seeds and cut in slices, about 1-inch thick. Place pumpkin slices with the finely chopped onions & garlic on baking sheet. Drizzle with olive oil and season with salt, pepper, (fresh) rosemary & cumin powder, rub on both sides of pumpkin.. Roast for 30-35 minutes (depending on thickness of pumpkin slices) till they become crunchy on the outside. 3. Rinse and drain the chickpeas: Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water. Toss the chickpeas with olive oil and 1 teaspoon of each: cumin powder, chili powder, smoked paprika powder & salt. Spread the chickpeas out in an even layer on the baking sheet. Roast them for 15-20 minutes in the oven until they become crunchy. 4. Rinse the spinach, cut the avocado in small pieces, remove the pomegranate seeds and place all in a big salad bowl. Mix all the ingredients for the salad-dressing in a cup and toss. Add the roasted pumpkin slices, crunchy chickpeas and dressing to the salad. Top with extra pecans and enjoy! #bestofvegan

A photo posted by Best Of Vegan (@bestofvegan) on Jan 6, 2016 at 10:25am PST

3. Wild Rice Salad with Mango and Cilantro

So many layers of flavor and texture in this wild rice salad with mango and cilantro. It’s drizzled with an easy lime-srirachi vinaigrette and it’s going to make your mouth very happy. Find the recipe on the blog – just search “wild rice.” Happy, healthy eating! #salad #srirachi #fresh #nomnom

A photo posted by Family Food On The Table (@familyfoodonthetable) on Jan 7, 2016 at 9:06am PST

4. Kale Chips

#kalechips #paleo #lowcarb #vegan #easyrecipe #healthyrecipe #vegetarian ~~~~~~~~~~~~~~Ingredients~~~~~~~~~ 1 head kale, washed and thoroughly dried 2 tablespoons olive oil Sea salt, for sprinkling ~~~~~~~~~~~~~~Directions~~~~~~~~~~ Preheat the oven to 275 degrees F. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

A photo posted by One Smart Cookie (@01smartcookie) on Jan 6, 2016 at 2:25pm PST

5. Cucumber Pecan Pasta Salad

Asian inspired, ???⚡️Cucumber Pecan Pasta with a creamy Avo Garlic Tahini Sauce⚡️??? Check below for details! This one is so easy and the sauce was AMAZING??✨ ~~~~~~~~~~~~~~~~~~~~~~~~~ In a large bowl spiralize half of a fresh English cucumber Sprinkle a little salt over top and add a handful of pecans and set aside! The Sauce; In a food processor add- 1 avocado 1 teaspoon soy sauce 2 teaspoons tahini sauce 1/2 teaspoon minced garlic 1 teaspoon agave Salt and pepper to taste! Blend until creamy, and pour over top of the cucumber noodle bowl! ??? Garnish with chives and enjoy! ?????⚡️? Xx. Hope everyone has a stellar day! #vegan #veganism #veganfoodshare #vegansofig #rawvegan #govegan #whatveganseat #veganrecipes #veganlifestyle #veganlife #vegangirl #veganfoodporn #veganfriendly #veganincollege #vegangirls #horngryvegan #feedeed #healthyfood #yuminthetumrepost #bestofvegan #yumrapp #healthylife #loveyourself #feelgood #feelhealthyfoodie

A photo posted by •☆※ｊｅｓｓ&ｒａｃｈ※☆• (@healthy.living.inspiration) on Jan 7, 2016 at 10:11am PST

6. Winter Kale Salad

The official Kale & Caramel Winter Kale Salad™ of 2016: Laced with black pepper red wine vinaigrette & tossed with toasty hazelnuts, shaved apples, creamy feta, crispy leeks, and glowing pomegranate arils. Up now on the blog and @livesonima, with thoughts on New Years in the Desert and letting go. Link in profile! ⚡️

A photo posted by Kale & Caramel | Lily Diamond (@kaleandcaramel) on Jan 7, 2016 at 8:57am PST

7. Healthy Apple Napoleon with Peanut Butter Mascarpone Cream

?Healthy Apple Napoleon with Peanut Butter Marscapone Cream ? This awesome restaurant near my house serves locally sourced healthy food. One of their desserts is an Apple Napoleon. It’s pretty simple, no refined sugars, flour or pastry and it’s so good. I made my own today though I threw in some peanut butter but you can add almond butter or just keep it as marscapone. Either way it’s good. ??? The Components: Sliced apples Nuts (pecans or walnuts – I used both) Ground cinnamon Honey To make the peanut butter marscapone cream: 1/4 cup marscapone 1 tbsp natural peanut butter 2 tsp pure maple syrup 1/4 tsp cinnamon Beat together well. Then assemble your Napoleon. 1 slice of apple, 1 heaping tsp of your cream, a sprinkle of nuts – repeat. Drizzle some honey on top and dust with some cinnamon. ? #healthy #healthydessert #healthybreakfast #healthysnack #healthyfood #healthyeating #healthydiet #healthychoices #healthylifestyle #cleaneats #cleaneating #eatwell #eathealthy #eatclean #healthyrecipes #healthymom #fitmom #fitfood #fitffoodie #food #dessert #apples #recipes #fitgirls #fitfam #eat #glutenfree #diet #weightloss

A photo posted by Melissa Dierna (@fitmissfood) on Jan 7, 2016 at 9:36am PST

8. Almond Butter and Spinach Smoothie

A sweet and creamy smoothie with a hidden dose of spinach! Almond Butter & Spinach Shake via detoxinista.com! ??? 1 cup water 2 tablespoons raw almond butter 2 tablespoons ?chia seeds? ½ teaspoon vanilla extract ¼ teaspoon ground cinnamon 2 to 3 soft Medjool dates, pitted 1 large handful of fresh spinach 2 handfuls of ice ??? Combine everything, except for the ice, in a high-speed blender and blend until the ingredients are completely broken down. Add the ice and blend again until smooth. Serve cold! NOTES: If you don’t have a high-speed blender, soak the chia seeds in the water overnight for easier blending in the morning.

A photo posted by TruVibe Organic Superfoods (@truvibeorganics) on Jan 7, 2016 at 6:52am PST

9. Mediterranean Quinoa Bowls

We love the look of these Mediterranean quinoa bowls with roasted red pepper sauce by the blog ‘a pinch of yum’. You can add your own toppings to make the bowl to your taste! #healthyrecipes #pinchofyum ‘fitnut #greek #healthy #lunch #dinner #quinoa #lowcarb #protein #avacado #peppers #feta #olives #fitness #nutrition #vegetables #weightloss

A photo posted by Fitnut Ltd (@fitnutltd) on Jan 7, 2016 at 10:09am PST

10. Egg and Avocado Bowl

Want to know how to make super easy and healthy meals? ? Keep your fridge stocked with simple prepared ingredients that you can grab and eat with minimal prep. Great examples are eggs, guacamole, salad greens, roasted vegetables, olives, and cooked protein. Meal prepping just a few things like this makes creating meals super fast and easy. All I needed to make this delicious meal was some pre washed organic spring mix, 2 “quick poached” eggs, guacamole, and fresh salsa. ?? It was sooo delicious. And t only took me like 5 minutes to make. ? #simplehealthyeats

A photo posted by Breana Shook (@simplehealthyeats) on Jan 7, 2016 at 10:07am PST

11. Walnut and Raspberry Granola Bars

Granola bars are expensive AND full of sugar, want to try a recipe that works much better as a quick snack? Here you go: Ingredients Cooking oil spray 2 cups whole-wheat flour 1/2 teaspoon salt 1/2 cup old-fashioned rolled oats 1/2 cup walnut pieces 2 table spoons ground flax seeds 3/4 cup sugar-free raspberry jam 3/4 cup fresh raspberries 1 drip of liquid stevia 1/4 teaspoon baking powder Macros: 170 cal, 10g fat, 19g carbs, 3g protein Directions: Mix all ingredients together. Drizzle olive oil on foil and get it all over (so it doesn’t stick). Pour it in a pan, bake and cut. Drizzle with Greek Yogurt ? There you go sister ?

A photo posted by Zlata – ( Za-la-da ?) (@iamsexyfit) on Jan 7, 2016 at 8:07am PST

12. Cauliflower “Fried Rice”

Hey there! @steph.gaudreau from @stupideasypaleo here with a recipe for Cauliflower “Fried Rice”. It’s not actually rice…it’s cauliflower that’s been processed into small bits the size of rice grains. Easiest way to do it is with a shredding blade on a food processor but you can also put the cauliflower into a blender with some water and pulse it until it’s the size of rice grains, then drain and use. Or you can find pre-riced cauliflower at Trader Joe’s. Tons of tutorials on Google if you need a visual. This pairs really well with chicken, beef, or fish! It’s quick, satisfying and makes a large portion which is great because we eat the leftovers for a few days. # Serves 4 Ingredients 1 head cauliflower, grated 4 oz shiitake mushrooms, thinly sliced 6 green onions, thinly sliced 2 shallots, minced 1 tsp grated ginger 3 tbsp coconut aminos 3 eggs, beaten 1 tbsp coconut oil Dark sesame oil for drizzling, optional # Instructions Heat a large skillet/wok to high heat. Add the coconut oil. Saute the mushrooms, shallot and ginger for ~3 min or until they begin to soften, stirring often. Add the cauliflower, green onions and coconut aminos. Saute for 5 min. Push the veggies to the side of the skillet and create a well. Crack the eggs into the well and scramble. Stir everything to combine. Top with your choice of meat or seafood for a complete meal. Add a drizzle of sesame oil to finish off the dish after it’s been plated. # #januarywhole30 #whole30 #whole30recipes #stupideasypaleo

A photo posted by Official Whole30® Recipes (@whole30recipes) on Jan 7, 2016 at 8:19am PST

13. Spaghetti Squash Carbonara

What can I say about this – this is probably the best thing I’ve eaten all week! Nutritional yeast completes the sauce so well, it’s a little scary how close this tastes to the real thing. It’s best to use coconut cream, or the solid part of the coconut milk that separates in the can. Spaghetti Squash Carbonara (serves 2) 3 cups spaghetti squash strands, cooked 1/3 cup coconut cream 2 egg yolks 1 tablespoon nutritional yeast (gluten free!) 4-6 compliant bacon slices, fried crispy and crumbled 1/2 teaspoon reserved bacon fat 2 cloves fresh garlic, chopped 1 cup zucchini, diced Salt to taste Black pepper to taste Chopped fresh parsley In a small bowl, mix the coconut cream, egg yolks and nutritional yeast to combine. Set aside. In a large cast iron skillet, sauté the garlic, and zucchini in your reserved bacon fat for about three minutes, or until the garlic is just starting to get a little color. You never want your pan to get above a medium heat level through this entire process, because this dish is full of pretty delicate ingredients. Add the spaghetti squash strands (pre-cooked) and gently toss them with the zucchini mixture – cover with a lid for just a minute until everything is heated through. Now pour the coconut cream sauce over the spaghetti squash and add the crumbled bacon, toss to coat and cook half a minute. Salt to taste, and serve with fresh black pepper and chopped parsley. Love, Claire @justplainpaleo #Whole30 #Whole30Recipes #Paleo

A photo posted by Official Whole30® Recipes (@whole30recipes) on Dec 20, 2015 at 5:18am PST

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