Each year, I take pleasure in the hunt for and discovery of new, healthy recipes. I look for dishes starring brightly colored, nutrient-dense foods (think leafy greens, legumes, and whole grains).
This year, I’m after meals that showcase three ingredients in particular: kale, quinoa, and sweet potatoes. To me, those are some seriously delicious and highly healthful choices.
They pack a ton of antioxidants, for one. They’ve got fantastic flavor profiles.
And they’re versatile. I also keep coming back to avocados and turmeric, which means they’re making regular appearances in my cooking.
I offer you a few of what I consider to be my most creative (but also uncomplicated, unfussy, and healthful) meals.
The 16 Best Healthy New Year Recipes
1. Healthy New Year Quinoa Salad
To me, this quinoa salad is a clear salute to the New Year. It has what you’re supposed to have in a salad: vibrant flavors and colors.
With fresh parsley, cucumber, tomato, and crisp bell pepper, it’s a flavor bomb, balanced by a zesty-sweet lemon-garlic dressing. No question, that’s a delicious base.
And yet, an option to sprinkle crumbled feta on top makes it even better.
Ingredients
1 cup quinoa
2 cups water
1/2 teaspoon salt
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup crumbled feta cheese (optional)
1/4 cup olive oil
2 tablespoons lemon juice
1 clove garlic, minced
Salt and pepper to taste
Instructions
1. To eliminate any bitterness, wash the quinoa in cold water until the water runs clear. In a saucepan, combine the rinsed quinoa, water, and 1/2 teaspoon salt. Set the heat to medium-high and bring the mixture to a vigorous boil.
2. Turn the heat down to low, put on the lid, and let the mixture slow-cook for about 15 minutes or until all the water has soaked into the quinoa. Take the pot off the heat and let it sit, undisturbed and covered, for 5 minutes.
3. Use a fork to separate the quinoa grains, and allow them to cool until they are no longer warm to the touch.
4. In a big bowl, mix the cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
5. In a tiny bowl, beat together the olive oil, lemon juice, and minced garlic. Add salt and pepper to taste.
6. Combine the vegetables with the cooled quinoa in a large bow, add a dressing, and toss to mix. Serve it up as a simple all-in-one salad—though you could also serve it alongside some roast chicken or Buddha bowl.
2. New Year Detox Green Smoothie
The detox green smoothie I prepare most often contains freshly picked spinach and kale, along with a whisper of grated ginger. The combination of a well-ripened banana and a very crisp apple forms an incredibly sweet base for the smoothie.
Add to that some coconut water and you have the healthiest kick in the world to start off the year.
Ingredients
1 cup fresh spinach leaves
1/2 cup kale leaves, stems removed
1/2 ripe banana
1/4 avocado
1 small apple, cored and chopped
1/2 cup cucumber, peeled and chopped
1 tablespoon fresh lemon juice
1 teaspoon grated ginger
1 cup coconut water or filtered water
Ice cubes (optional)
Instructions
1. Put the kale and spinach into a blender.
2. Include the banana, avocado, apple, cucumber, lemon juice, and grated ginger.
3. Incorporez l’eau de coco ou l’eau filtrée.
4. Mix at a high speed until completely blended. If you want a smoothie that’s cold, add some ice cubes.
5. If you find that the flavor or thickness isn’t quite to your liking, feel free to remedy the situation by adding more banana or water until it is. And then drink up.
3. Grilled Lemon Herb Chicken
The uncomplicated nature of grilled lemon-herb chicken is what wins me over. Boneless chicken breasts take a leisurely dip in a marinade of olive oil, lemon juice, and a profusion of the recipe’s requisite amount of the fundamental flavoring compound: garlic.
Thyme and rosemary, both fresh from the garden, join in to add their outstanding scents and tastes to the mix. This dish is a quick yet classy one, great for when unexpected guests drop by or when we just want to impress ourselves.
Ingredients
4 boneless, skinless chicken breasts
1/4 cup olive oil
1/4 cup freshly squeezed lemon juice
2 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh rosemary leaves, chopped
2 teaspoons salt
1 teaspoon black pepper
Zest of 1 lemon
Instructions
1. To prepare the marinade, whisk together the olive oil, lemon juice, garlic, thyme, rosemary, salt, black pepper, and lemon zest in a large bowl.
2. Put the chicken breasts in a large zip-top plastic bag or a shallow dish, and pour the marinade over them. Make sure the chicken is nicely coated and then seal the bag or cover the dish. Refrigerate the chicken for anywhere between 30 minutes and 2 hours.
3. Set your grill to medium-high heat. Use a paper towel to apply a thin coat of oil to the grill grates; that will help the food not stick to them and also help the grates clean up nicely afterward.
4. Take the chicken out of the marinade, allowing any extra liquid to drain off. Set the chicken on the grill and cook it for 6 to 7 minutes on one side, then flip it over and cook it for another 6 to 7 minutes, or until it reaches an internal temperature of 165 degrees Fahrenheit.
5. Take the chicken off the grill once it is done and allow it to rest for several minutes before serving.
6. Accompany the lemon herb grilled chicken with a selection of nutritious sides. A fresh salad or perfectly grilled vegetables make excellent complements to this dish.
4. Healthy Black Bean Tacos
Black bean tacos are such a satisfying meal. When I take a bite, I can feel the healthy protein and fiber working their magic.
Black beans are full of flavor on their own, but I season them with plenty of cumin and other spices to give them even more deliciousness. They’re topped with my favorite taco toppings, which also happen to be superfoods—avocado and cilantro.
Then the whole thing is wrapped in a soft corn tortilla, which is, if I might say so, the best way to eat a taco.
Ingredients
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 can (15 oz) black beans, drained and rinsed
1/4 cup water
Salt and pepper, to taste
Corn tortillas
Toppings: avocado, cilantro, lime wedges, diced tomatoes, shredded lettuce, and salsa
Instructions
1. In a skillet, over medium heat, warm the olive oil. Once the oil is warm, add the onion, which has been chopped, and sauté for approximately 3-4 minutes. Wait until the onion has become translucent before proceeding.
2. Add the minced garlic, cumin, and chili powder; cook for another 1 to 2 minutes until the spices become aromatic.
3. In a skillet, combine the drained black beans and water. Stir together thoroughly and let it cook for 5 to 7 minutes. You’re doing this to let the beans get a little softer, but more importantly, to let them absorb all the lovely flavors from the other ingredients and become one with them.
4. With a fork or potato masher, mash the beans slightly, leaving them a bit chunky. Season with salt and pepper to taste.
5. In a different skillet or in the microwave, heat the corn tortillas. Next, take the warmed tortillas and stuff them with the black bean filling.
6. Add your preferred toppings, such as avocado, cilantro, lime wedges, diced tomatoes, shredded lettuce, and salsa, to the dish. Then serve it right away.
5. New Year Veggie Stir-Fry
In my opinion, the New Year Veggie Stir-Fry is a dish that can bring good fortune in terms of health for the upcoming year. It’s a mostly clear dish, with the bright colors of the vegetables making an appearance in the name of the dish.
Peppers: orange, red, and yellow; broccoli; and sugar snap peas. For the sauce, I use ginger, garlic, and a bit of soy sauce for taste.
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sugar snap peas
- 1 medium carrot, sliced thinly
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
1. In a large pan or wok, warm the vegetable oil over medium-high heat.
2. Combine the minced garlic and grated ginger, and cook them together for approximately half a minute so that they give off a delightful aroma.
3. Place the sliced bell peppers, broccoli florets, sugar snap peas, and carrot slices into the pan.
4. For about 5-7 minutes, you should fry the vegetables in a skillet until they are tender but still crisp.
5. Add the soy sauce and sesame oil and stir in, cooking for another 2 minutes.
6. Add salt and pepper to taste, then sprinkle with sesame seeds and add cilantro as a garnish right before serving.
6. Avocado Toast with Radish
What I find so delightful about avocado toast is that it brings together the rich creaminess of mashed avocado and the whole-grain crunch of toast. If I am in a brunch place that is even half decent, I will order that.
It doesn’t really get better than that. Well, actually, it does get better.
Because I will add to that base some sliced radish, for the bite (or the crispness, as I like to think of it). I’m springing for a good lemon here too, not only because I want the juiciest lemon possible but also because I want the flavor of the juice, the zest, and the chives.
Ingredients
2 ripe avocados
4 slices of whole-grain bread
1 tablespoon fresh lemon juice
Salt and pepper, to taste
4 radishes, thinly sliced
1 tablespoon olive oil
1 tablespoon chopped fresh chives
Red pepper flakes, to taste (optional)
Instructions
1. Brown the slices of whole-grain bread in a toaster until they are golden.
2. As the bread toasts, halve the avocados, remove the pits, and scoop the flesh into a bowl. To the bowl, add lemon juice, salt, and pepper. Using a fork, mash the mixture until smooth.
3. Evenly distribute the mashed avocado over every slice of toasted bread.
4. Place a layer of thinly sliced radishes on top of each slice of toast with avocado.
5. Add a little olive oil to each piece of toast and then top with chopped chives and, if desired, some red pepper flakes to give it a little kick.
6. Enjoy your nutritious radish and avocado toast right away.
7. Cauliflower Rice Buddha Bowl
I adore creating a meal that is both nourishing and delightful to the senses, replete with the colors, aromas, and textures that speak to what a truly vibrant dish can be. The foundation is cauliflower rice, but it’s no ordinary cauliflower rice—this is well-seasoned with my favorite mélange of spices and the zest of a lemon half.
On top of that, I layer warm, spiced chickpeas, sliced avocado, and an umami tahini dressing that brings everything together perfectly.
Ingredients
1 medium head of cauliflower, grated or processed into rice-sized pieces
1 tablespoon olive oil
Salt and pepper, to taste
1 cup cooked chickpeas
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 avocado, sliced
2 tablespoons tahini
1 tablespoon lemon juice
1 teaspoon maple syrup
1 cup baby spinach
1 tablespoon fresh parsley, chopped
Instructions
1. In a large skillet, pour in the olive oil and warm it over medium heat. Then add the cauliflower rice, and let it cook for about 5-7 minutes. Stir it now and then, and if you want to, make it part of a little choreography, and add it to your sauté routine. Let the rice and oil and skillet work their magic—turning it first from an almost grainy substance into something that looks and feels very much like tender rice, then letting the rice become even rice-ier with the addition of a little salt and pepper, and a little push from the sizzling heat.
2. The dressing can be made by mixing tahini, lemon juice, maple syrup, and salt, and then adding water to reach the desired consistency. Mix it well, and you have a dressing that complements many salads.
3. At the foundation of the Buddha bowl, there is a healthful heap of cauliflower rice.
4. Place the garbanzo beans, halved cherry tomatoes, diced cucumber, sliced avocado, and spinach on top of the riced cauliflower.
5. Pour the tahini dressing over everything, then hit it with a nice sprinkle of fresh parsley.
6. Serve right away, combining all the components together before eating, if you prefer to do so.
8. Lentil and Sweet Potato Stew
This wholesome lentil and sweet potato stew is full of flavor, thanks to the spices that do their aromatic work: cumin, smoked paprika, and a few others. I make this very often during the winter; it feels so good and necessary to eat a dish that so wholly warms and nourishes in this chilly season.
Coarsely chopping some Tuscan kale into the mix brings in a nice color contrast—nourishment and comfort never looked (or tasted) so good!
Ingredients
2 tablespoons olive oil
1 large onion, diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (optional)
4 cups vegetable broth
1 1/2 cups green or brown lentils, rinsed and drained
2 medium sweet potatoes, peeled and cubed
1 can (14.5 oz) diced tomatoes
Salt and pepper to taste
2 cups fresh spinach or kale
Juice of 1 lemon
Chopped fresh parsley for garnish
Instructions
1. In a large pot, warm the olive oil over medium heat. Add the chopped onion and sauté until it turns translucent and soft, about 5 minutes. Stir in the minced garlic and cook for another minute, until it becomes fragrant.
2. Put the ground cumin, coriander, smoked paprika, cinnamon, and cayenne pepper (if you choose to use it) into the pot and stir them and the onions together for about 30 seconds. This will allow the spices to meld well and release their individual scents.
3. Add the vegetable broth and the washed lentils, sweet potatoes, and diced tomatoes. Turn the heat up to high and bring the mixture to a boil before reducing the heat to low and letting it simmer uncovered. You want a slow, gentle burble rather than a bubbling cauldron, so adjust the heat as necessary. Let it simmer for about 25-30 minutes or until the lentils and sweet potatoes are tender.
4. Add salt and pepper to the stew until it tastes just right. Mix in fresh spinach or kale, and cook for another 5 minutes. Let the greens wilt, and then serve the stew while it’s still hot.
5. Take the stew off the heat and mix in the lemon juice. Sample it. If it needs more flavor, add seasoning to taste. Serve it up hot with a generous amount of fresh parsley on top.
9. New Year Spinach and Feta Frittata
The perfect way to embrace the New Year is with a delicious spinach and feta frittata. You can’t go wrong with pairing fresh spinach and crumbled feta, especially when you throw sun-dried tomatoes into the mix.
You’re left with a dish that’s nourishing and flavorful. Baked in the oven, with just hints of onion and garlic, this frittata is a lovely way to start any day.
Ingredients
8 large eggs
1/4 cup milk
Salt and pepper to taste
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
5 ounces fresh spinach, roughly chopped
1/2 cup crumbled feta cheese
1/4 cup sun-dried tomatoes, chopped (optional)
1 tablespoon fresh dill, chopped (optional)
Instructions
1. Set your oven to 350°F (175°C) to warm up.
2. In a big bowl, beat the eggs, milk, salt, and pepper together until thoroughly mixed.
3. Warm the olive oil in a skillet that can go in the oven, over medium heat. Add the onion and sauté until it is soft and translucent, about 3 to 4 minutes. Then add the garlic and let it go for about another minute until it is fragrant and doing its garlic thing.
4. Place the spinach in the skillet and sauté until combined. Then, evenly distribute the crumbled feta, and sun-dried tomatoes if using, over the spinach.
5. Pour the egg mixture over the spinach and feta in the skillet. Tilt the skillet so the eggs spread out evenly.
6. The skillet should be moved to the oven, which has been preheated to 350 degrees Fahrenheit (about 180 degrees Celsius). The time in the oven should be about 20-25 minutes, and the goal is to have something that, when you look at it, seems very reminiscent of a frittata that has just come out of the oven and looks somewhat golden brown on top and set in the middle. When we tasted the frittata, we garnished it with fresh dill.
10. Whole Grain Pasta Primavera
The delightful Whole Grain Pasta Primavera showcases the bounty of bright spring vegetables. I adore that this dish contains whole grain pasta and such a stunning array of colorful vegetables as you’d find in any good spring market—like bell peppers (both red and yellow), zucchini, and cherry tomatoes.
When you serve this pasta, with or without a dusting of cheese (and I recommend a little), the addition of herbs Italian to the dish not only enhances the flavor profile but also gives it a wonderful fragrance.
Ingredients
8 ounces whole grain pasta (such as penne or spaghetti)
2 tablespoons olive oil
2 cloves garlic, minced
1 medium red bell pepper, sliced
1 medium yellow bell pepper, sliced
1 small zucchini, sliced
1 small yellow squash, sliced
1 cup cherry tomatoes, halved
1 cup broccoli florets
1 teaspoon dried Italian herbs (or a mix of basil, oregano, thyme)
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional)
Fresh basil leaves for garnish (optional)#
Instructions
1. Prepare the whole grain pasta by following the directions on its package. When finished, drain it and put it aside.
2. In a spacious skillet set to medium heat, pour in the olive oil and add the minced garlic, sautéing it until it’s fragrant, which should take around 1 minute.
3. In the large skillet, combine the red and yellow bell peppers, zucchini, and yellow squash. Sauté for 5-7 minutes until the vegetables soften.
4. Place the cherry tomatoes and broccoli florets in the skillet. Sprinkle with dried Italian herbs, salt, and pepper to taste. They need to be cooked for 3-4 minutes longer, and you must stir them a couple of times during that interval.
5. Mix the cooked pasta and the vegetable mixture together. Stir well and heat until everything is hot.
6. If you prefer, you can add fresh basil leaves and grated Parmesan cheese before serving your dish of pasta.
11. Healthy New Year Veggie Soup
I adore crafting a nutrient-dense commencement for the year with my Healthy New Year Veggie Soup. Bursting with botanicals such as kale, zucchini, and carrot, this soul-satisfying soup coalesces in a robust mélange of vegetable broth and diced tomatoes.
A whisper of thyme and basil brings the dish to warm, haunting comfort.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes, with liquid
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups kale or spinach, chopped
- 1 tablespoon fresh lemon juice
Instructions
1. In a sizable pot, warm the olive oil over a medium setting. Introduce the diced onion and let it mingle in the heat for approximately 5 minutes, allowing it to become soft and almost clear. Stir in the minced garlic and continue sautéing for about another minute, letting the aromatic allium fill the kitchen.
2. Incorporate the carrots, celery, zucchini, red bell pepper, and green beans. Sauté for 5-7 minutes until they begin to give and soften up a bit.
3. Pour in the diced tomatoes (with their liquid) and the vegetable broth. Stir in the dried thyme, dried basil, salt, and pepper.
4. Bring the soup to a boil. Then turn the heat down so the soup can simmer. Cover the pot and let the soup cook for about 20 minutes. You want the vegetables to be tender, but you also want the flavors to meld.
5. Add the minced kale or spinach and lemon juice. Cook for an additional 5 minutes until the greens are wilted.
6. If you think it necessary, correct the seasoning with additional salt and pepper. Serve warm and relish your nutritious New Year vegetable soup!
12. Baked Salmon with Dill
The dish I call Baked Salmon with Dill is, in my opinion, simple yet perfectly delectable. It offers vibrant flavors in a healthful profile, showcasing the salmon’s freshness.
With ingredients like olive oil and lemon juice accompanying the fresh dill—flavors that harmonize so well together—this vibrant dish comes together with minimal effort and maximum effect.
Ingredients
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon fresh dill, finely chopped
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- Lemon slices, for garnish (optional)
Instructions
1. Set your oven to 375°F (190°C) to preheat.
2. To prepare the marinade, mix together in a small bowl the olive oil, lemon juice, dill, and minced garlic.
3. Position the salmon fillets on a baking sheet that has been lined with parchment paper or foil. Sprinkle salt and black pepper on both sides of the fillets, then use a brush or spoon to slather the marinade on top of each fillet.
4. Preheat the oven, then bake the salmon for 12 to 15 minutes. The fish should easily flake with a fork when it’s done.
5. Take it out of the oven and, if you wish, add lemon slices for garnish. Serve it steaming hot and straight from the pan to your guests.
13. New Year Zucchini Noodles
Zucchini noodles are a choice I relish in a shift toward healthier cuisine. They’re as fast and foolproof as pasta, with the seeds and skins removed and the flesh of summer squash, diced, used in their place.
The real flavor here comes from the fresh basil and juicy cherry tomatoes. Sauté garlic with them, and you have my dish.
With a sprinkle of cheese on top, it’s a very low-carb pasta dish for the Light New Year.
Ingredients
4 medium zucchinis
1 tablespoon olive oil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1/4 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
1/4 cup fresh basil, chopped
1/4 cup grated Parmesan cheese
Instructions
1. Create noodles from the zucchinis using a spiralizer or a vegetable peeler. Once accomplished, place the zucchini noodles in a location where they can be easily accessed during cooking.
2. In a large pan over medium heat, warm the olive oil. When it is hot, add the minced garlic and sauté until it is fragrant and lightly colored, about 1 minute.
3. Put the cherry tomatoes in the skillet and allow them to cook until they begin to soften, which should take about 3 to 4 minutes. If you are using the red pepper flakes, now would be a good time to stir them in.
4. Incorporate the zucchini noodles into the pan, mixing gently to ensure an even blend. Allow them to sear for 2-3 minutes, keeping a close watch since these cook incredibly fast. You want them tender but not floppy, with a little bit of a bite.
5. Add salt and pepper to taste. Remove from heat and add fresh basil and Parmesan cheese to top it off before you serve.
14. Chickpea and Kale Salad
I adore this enlivening salad where chickpeas and kale hold court. These are not just the well-behaved ingredients of a salad.
The chickpeas hold all the protein, and the kale has all the nutrients. You’ll find that perfectly harmonious salute to lemon in the dressing, and if you stay for the finishing touch, you’ll taste that umami that only Parmesan can deliver, plus the crunch that only sunflower seeds can supply.
And that combination? Totally transformable into a salad, yay, or a main dish, yay again.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1 bunch kale, stems removed and leaves chopped
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1 clove garlic, minced
Salt and pepper to taste
1/4 cup grated Parmesan cheese
1/4 cup sunflower seeds
Instructions
1. In a big bowl, mix together the chopped kale and a few grains of salt. Take the kale and give it a nice hand massage—it spends enough time lumped together as it is. A couple of minutes working with the greens should yield more tender, softer kale, which is the texture you want. It shouldn’t be in such a state of roughness that it can’t do a nice job of holding onto the dressing.
2. Whisk the olive oil, lemon juice, minced garlic, salt, and pepper together in a small bowl to make the dressing.
3. Place the drained and rinsed chickpeas in the bowl with the massaged kale.
4. Pour the dressing over the kale and chickpeas, and toss well to coat everything evenly.
5. Top the salad with the Parmesan cheese and sunflower seeds. Just before serving, give the salad one last, gentle toss.
6. Before serving, taste and tweak the seasonings as necessary with more salt or lemon juice.
15. Healthy New Year Turkey Meatballs
My favorite way to kick off the New Year is with a deliciously healthy meal, and these turkey meatballs fit the bill. I love how simple they are to make, and I adore the flavors of garlic and fresh parsley that they are packed with.
Ground turkey offers a nice change of pace from our usual meatball protein while also keeping things on the lighter side (keep that New Year’s resolution intact!). These would be excellent enjoyed with a nice heap of zoodles or whole wheat spaghetti.
Ingredients
1 pound ground turkey
1/4 cup breadcrumbs (whole wheat optional)
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 small onion, finely chopped
1 egg
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for cooking)
Instructions
1. Set the oven to 400°F (200°C) and prepare a baking sheet by covering it with parchment paper.
2. Take a big bowl and put in it the following ingredients: ground turkey, breadcrumbs, Parmesan cheese, parsley, garlic, onion, egg, oregano, salt, and pepper. Make sure to mix everything really well for an even combination of flavors.
3. Shape the combination into meatballs that measure
1.5 inches across and lay them on the sheet that has been prepped for baking.
4. In a large skillet, warm extra-virgin olive oil over medium heat. Put in the meatballs and sear them for 2-3 minutes on each side, achieving a deep brown color.
5. Move the browned meatballs to the sheet pan and cook in an oven for 10-12 minutes until the meat reaches a safe temperature of 165°F (74°C) and is fully done.
6. For a nutritious New Year’s start, serve warm alongside your preferred wholesome side or sauce.
16. Berry Chia Pudding for New Year
There is something about the New Year that makes me want to eat delicious and healthful food. Berry Chia Pudding is a great way to do just that.
I combine chia seeds with almond milk, and sometimes a wee bit of honey or maple syrup, to sweeten things up. Chia pudding is incredibly versatile, but let’s not get off track.
This pudding is made with fresh berries and gives a boost of nutrients with a dollop of Greek yogurt on top. It’s truly a delightful and refreshing way to greet the New Year!
Ingredients
1/4 cup chia seeds
1 cup almond milk (or any milk of choice)
1 tablespoon maple syrup or honey
1 teaspoon vanilla extract
1/2 cup mixed berries (fresh or frozen)
1/4 cup Greek yogurt (optional topping)
Fresh mint leaves (optional garnish)
Instructions
1. In a bowl or container of medium size, mix together the chia seeds, almond milk, maple syrup (or honey), and vanilla extract. You want to blend this together well, making sure that the chia seeds are mixed into the liquid and are not sticking together in clumps.
2. The bowl or container that holds the mixture should be covered and put in the refrigerator. The mixture should be allowed to chill for at least 4 hours and up to overnight. During this time, the chia seeds will absorb the liquid and produce a pudding-like consistency.
3. When the chia pudding has finished setting, stir it vigorously to break up any clumps that might still be hanging around. Once you’re done mixing and it’s evened out, give it a taste; it might need sweetening, and if it does, maple syrup or honey goes perfectly with it. If you need your pudding a little thinner, add a splash of milk.
4. In serving glasses or bowls, layer the chia pudding with a medley of mixed berries and a dollop of Greek yogurt, if you like.
5. For a festive December delight, accompany this healthy, chilled treat with a sprig of freshly cut mint. For an added pop of color, don’t hesitate to garnish with an assortment of berries.
