23 Easy, Healthy Recipes for Keeping Your Resolutions

23 Easy, Healthy Recipes for Keeping Your Resolutions

January always turns out to be an important month for The Fitchen – we have the most traffic and the most activity during the first month of the year.  That’s been the case every year since we started the blog and it comes as no surprise; running a healthy food blog means people come to you when they want to eat healthy. Also, when it’s cold outside, I firmly believe that looking at/cooking/eating food is the best form of therapy. 

I love seeing all of this new activity – new viewers, new comments, and new perspectives are great. But I want all of you new January people – Hiiiiii, guys! – to stick around here for the rest of the year. 

This list was made with you – busy, stressed, running-around-all-day – you in mind. I hand-picked my favorite recipes. They’re the ones that don’t require much time and will make your life both easier and healthier. 

We’re here to be your support group, to keep you motivated and to encourage you to make your own healthy food at home. Leave your thoughts, questions, and tips on healthy eating in the comments. Instagram your food and tag us [#thefitchen] so we can share your creations! 

Don’t make healthy eating just a January change or just a spring break change or even just a 2015 change. Make it a lifestyle change. From here on out, you’re not just “eating healthy.” You are healthy. 

Snacks

Crunchy Chia Grape Poppers – The Fitchen

Crunchy Chia Grape Poppers

No Bake Gluten Free and Vegan Protein Bars

No Bake Gluten Free and Vegan Protein Bars

Easy Maple Cranberry Granola – The Fitchen

Easy Maple Cranberry Granola

Appetizers

Easy Vegan Broccoli Salad – The Fitchen

Easy Vegan Broccoli Salad

Spinach Artichoke Hummus – The Fitchen

Spinach Artichoke Hummus

Vegan Caprese Salad

Vegan Caprese Salad

Healthy Southwest Avocado Bean Salad

Healthy Southwest Avocado Bean Salad

Easy Oven-Roasted Veggie Stacks

Easy Oven-Roasted Veggie Stacks

Breakfast

Magical Breakfast Cream from The French Women Don't Get Fat Cookbook

 

Magical Breakfast Cream

Overnight Slow Crock Oatmeal - Cinnamon Apple

Overnight Slow Cooker Oatmeal – Cinnamon Apple

30-Minute Vegan and Gluten Free Muffins

30-Minute Vegan and Gluten Free Oatmeal Muffins

Sweet Potato Quiche Muffins

Sweet Potato Quiche Muffins

Main Dishes

Easy Vegan Cauliflower Curry – The Fitchen

Easy Vegan Cauliflower Curry

Creamy Vegan Pasta with Mixed Veggies

Creamy Vegan Pasta with Mixed Veggies

30-Minute Healthy Green Pea Soup

30-Minute Healthy Green Pea Soup

Simple Cast Iron Skillet Ratatouille

Simple Cast Iron Skillet Ratatouille

Easy Stuffed Sweet Potatoes

Easy Stuffed Sweet Potatoes

Italian Chicken Chili

Italian Chicken Chili

Desserts

Healthy Chocolate Avocado Pudding

Healthy Chocolate Avocado Pudding

Red, White, and Blue Vegan Parfaits

Red, White, and Blue Vegan Parfaits

Clark's Vegan and Gluten Free Chocolate Chip Cookies

Clark’s Vegan and Gluten Free Chocolate Chip Cookies

6 Ingredient Chocolate Covered Cookie Dough Bites

6 Ingredient Chocolate Covered Cookie Dough Bites

Gluten-Free Vegan Pistachio Orange Cookies – The Fitchen

Gluten-Free Vegan Pistachio Orange Cookies

Winter Brussels Sprouts Salad with Ginger Miso Dressing

Winter Brussels Sprouts Salad with Ginger Miso Dressing

I know, I know. You guys see a lot of brussels sprouts around here. But is that so bad? Are there any complaints?

It’s just that I don’t think I’ve ever met a brussels sprout I didn’t like. And there aren’t many foods that I can say that about. 

In this salad, brussels sprouts are thinly shaved and tossed in a creamy dressing with peanut and soy sauce. What’s not to love? 

Winter Brussels Sprouts Salad with Ginger Miso Dressing

 

Winter Brussels Sprouts Salad with Ginger Miso Dressing

Part of my current obsession with brussels sprouts may have something to do with trying to grow my own. My brussels sprouts didn’t work last year. They didn’t work twice. Not the ones that I planted in the spring and not that ones that I planted in late summer. I made novice gardener mistakes last year that I plan to learn from this year. 

Don’t plant tomatoes so close together.

Don’t plant brussels sprouts near tomatoes.

Don’t overwater your plants.

Don’t underwater your plants. 

Cover greens/brussels/cabbage etc. with netting because cabbage moths, which look like innocent white butterflies but lay eggs that grow into ravenous worms that will eat your plants alive, are scientifically proven to drive a person to insanity.

Put some thought into when I plant.

Against all odds, keep brussels sprouts alive until harvest.

Winter Brussels Sprouts Salad with Ginger Miso Dressing

I think that, armed with these valuable new lessons, I’ll have a much more successful year in the garden. I plan to eat my own, homegrown brussels sprouts in salads and sautéed with strawberries and in casseroles and tossed with sriracha and maple syrup

While I’m over here indulging my daydreams and eating this salad made with store-bought brussels sprouts, let me ask you two things: 1. What’s your favorite way to eat brussels sprouts? and 2. Have you ever tried to grow your own? 

Now, comment with your answers below because I want to hear ‘em! And also, if you make something awesome with brussels sprouts, shout me out on Instagram with #thefitchen. 

Winter Brussels Sprouts Salad with Ginger Miso Dressing
 
Author: 
Nutrition Information
  • Serves: 4
  • Calories: 214
  • Fat: 14 g
  • Saturated fat: 3 g
  • Unsaturated fat: 11 g
  • Carbohydrates: 17 g
  • Sugar: 6 g
  • Sodium: 513 mg
  • Fiber: 4 g
  • Protein: 6 g

Recipe type: Appetizer
Prep time: 
Total time: 

This crunchy salad is made of finely chopped brussels sprouts and fresh winter produce and tossed in a creamy ginger dressing.
Ingredients
Salad
  • 4 cups shaved brussels sprouts
  • ¾ cup thinly sliced radishes
  • 2 tangerines or oranges, peeled and sliced into small pieces
  • 2 Tablespoons pepitas
Dressing
  • 1 teaspoon ginger powder
  • ¼ cup veganaise
  • 2 Tablespoons yellow miso
  • 1-2 Tablespoons lime juice
  • ½ Tablespoon soy sauce
  • 1 Tablespoon peanut butter
Instructions
  1. Prepare the salad ingredients. Using a mandolin or a sharp knife, shred the brussels sprouts thinly. You’re going for a shaved texture here. They should be tender and fine.
  2. Combine all of the salad ingredients in a large bowl and toss to combine.
  3. Thinly slice the radishes and peel and slice your oranges into small bites – the goal is that the pieces will be small enough to add texture, but still be evenly distributed throughout the salad.
  4. In a medium bowl, mix miso, veganaise, and peanut butter until smooth. Add ginger powder and stir to combine.
  5. Whisk in soy sauce and lime juice and mix until smooth.
  6. Pour dressing over the salad and toss to thoroughly coat.
  7. Serve and enjoy!

 

Slow Cooker Butternut Squash Soup

IMG_0663

8am on Wednesday. Bleary-eyed and wrapped in her robe, my mom walks into the kitchen to find me in the middle of peeling a butternut squash. Since Clark and I moved in with them last January, though, I am sure this is among the less weird things she’s witnessed me doing.  I asked to tag…

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10-Minute Healthy Cabbage Bowls

10-Minute Healthy Cabbage Bowls

Clark started another batch of sauerkraut tonight. It’s fermenting in the room adjacent to our bedroom along with the batch he started 2 1/2 weeks ago and the 15 gallons of kombucha that are fermenting as we speak. And in other news, I’m fully aware that we’re weird. As he prepped the ingredients, he removed the outer…

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Pan-Seared Belgian Endives with White Wine Orange Reduction

Pan-Seared Belgian Endives with White Wine Orange Reduction – The Fitchen

It’s that time of year. The produce section is looking a little bleak and less bountiful. It’s a whole lot of tubers, root vegetables, and greens. Not that those things are bad… it’s just that I find myself pining for summer things like tomatoes and grilling and frisbee and berries. When my familiar favorites disappear for…

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