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

Classic Chickpea Hummus by @lindsaysb 馃挭 馃挭 Serves 4-5 as a side Ingredients: 1.5 cups cooked chickpeas (this hummus is 100% improved if you make your own chickpeas, but using 1 whole can will also work). 1 tbsp olive oil 2 tbsp tahini 2 tbsp cold water 1/2 tsp sea salt 1/2 tsp garlic powder (fresh is fine, but the powder provides a less sharp, more even-keel taste). 1/4 cup cold water + more as needed added in 1 tbsp increments (use the water the chickpeas were cooked in if possible, but fresh water is more than fine). Topping suggestions: chopped parsley, cooked chickpeas, paprika and a bit of extra virgin olive oil. In a nutribullet or food processor, combine all ingredients. Blend, baby! After about 5 minutes of blending and adding water as needed, I had the perfect consistency. #vegancommunity #vegan #govegan #veganrecipe #recipe #healthyfood #veganrussia #veganspain #VeganDay #VeganDinner #Veganism #MeatFree #VeganLifestyle #veganaustralia #vegannewzealand #veganjapan #veganmanila #veganhongkong #veganasia #veganoceania #veganrecipe #veganfoodshare #veganfoodlovers #plantbased #vegan #vegantips #veganmexico #veganmadrid #vegano #pet

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2. Winter Salad with Roasted Pumpkin and Crunchy Chickpeas

Winter salad with roasted pumpkin & crunchy chickpeas by @lisagoesvegan 馃挆 Ingredients for 4 persons 路 1 big Hokkaido pumpkin 路 2 onions 路 2 cloves of garlic 路 1 can of chickpeas (240 gr) 路 2 avocado鈥檚 路 500 grams of fresh spinach 路 1 pomegranate 路 Handful of unsalted pecans 路 Herbs: cumin(powder), smoked paprika powder, chili powder, fresh rosemary, pepper & salt Salad-dressing 路 6 tablespoons extra virgin olive oil 路 2 tablespoons dijon mosterd 路 2 tabelspoons vegan red/white wine vinegar 路 1 tablespoon of date/agave syrup 路 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

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3. Wild Rice Salad with Mango and Cilantro

 

4. Kale Chips

 

5. Cucumber Pecan Pasta Salad

Asian inspired, 馃尰馃専馃尨鈿★笍Cucumber Pecan Pasta with a creamy Avo Garlic Tahini Sauce鈿★笍馃尨馃専馃尰 Check below for details! This one is so easy and the sauce was AMAZING馃憤馃徏鉁 ~~~~~~~~~~~~~~~~~~~~~~~~~ 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! 馃尶馃崈馃尡 Garnish with chives and enjoy! 馃寑馃尶馃尨馃尡馃崈鈿★笍馃尰 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

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6. Winter Kale Salad

7. Healthy Apple Napoleon with Peanut Butter Mascarpone Cream

馃崕Healthy Apple Napoleon with Peanut Butter Marscapone Cream 馃崗 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. 馃憤馃徎馃構 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. 馃槉 #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

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8. Almond Butter and Spinach Smoothie

 

9. Mediterranean Quinoa Bowls

 

10. Egg and Avocado Bowl

 

11. Walnut and Raspberry Granola Bars

 

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鈥檚 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

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13. Spaghetti Squash Carbonara

What can I say about this – this is probably the best thing I鈥檝e eaten all week! Nutritional yeast completes the sauce so well, it鈥檚 a little scary how close this tastes to the real thing. It鈥檚 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, saut茅 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

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