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The Best Recipes from Our Favorite Healthy Food Blogs

20 top food bloggers share their most popular mouthwatering meals

Farro Salad with Chanterelles, Fennel, and Apples

Chewy grains of farro are combined with savory mushrooms, slightly bitter fennel, and sweet slices of apple in this unique salad. Whether you serve this dish as an appetizer or a light lunch, you'll appreciate its refreshing taste.

Ingredients:
1 c. farro (whole or semi-pearled)
2.5 c. water
1 tsp. Kosher salt
5 tbsp. extra-virgin olive oil
2 generous handfuls chanterelle mushrooms, cleaned, dried and quartered
Juice of 1 lemon
1 apple, peeled and sliced as thin as possible, tossed immediately with lemon juice to prevent browning
1 bulb fennel, sliced as thin as possible
16 thinly shaved slices of parmesan
2 tbsp. Acetoria apple vinegar (or 2 tbsp. apple cider vinegar and 2 tsp. sugar)
Fresh parsley leaves
Sea salt

Directions:
Rinse and boil the farro according to package directions. Cool to room temperature. Heat a skillet on medium high flame. Add 1 tbsp. olive oil. Sauté the mushrooms, turning occasionally until nicely browned and tender. Season with sea salt and remove from the pan. Season the apple vinegar with salt and pepper. Drizzle in the remaining olive oil, whisking continuously to emulsify. Taste and adjust seasonings. To serve, mound 1/2 c. of farro on each plate. Top with a handful of sliced apples and fennel. Drizzle on some of the dressing. Top with 3 slices of parmesan, 1/4 of the chanterelles and parsley. Drizzle remaining dressing around the plate, and hit with a few grains of a finishing salt and fresh ground black pepper.

Recipe provided by Michael Natkin of Herbivoracious

Quinoa Falafels with Tahini Sauce

Falafel balls are usually deep fried, but this healthy version is merely seared in a pan. Even better, each slightly crunchy morsel is made with quinoa, a fiber-rich seed that's high in protein.

Ingredients:
1/2 c. quinoa
1 c. carrot, chopped
1/2 c. green onions, sliced
3 tbsp. parsley, chopped
15 oz. garbanzo beans
2 eggs
2 tbsp. fresh lemon juice
1 tsp. cumin
1 tsp. coriander
2 tbsp. toasted sesame seeds
2 cloves garlic
Salt and pepper
2 tbsp. olive oil

For sauce:
1 c. plain yogurt
1/4 c. tahini
1 tbsp. lemon zest
Fresh chives to taste
Salt and pepper

Directions:
In a small saucepan, bring 1 c. water to a boil. Add quinoa, cover and reduce heat. Cook until liquid is absorbed, about 12 minutes. Set aside to cool. In a bowl, whisk together the yogurt, tahini, lemon zest, a pinch of salt and pepper and chives if you have them. Cover and put in the fridge. In a blender or food processor, pulse carrots and parsley. Add green onion, garbanzos, sesame seeds, lemon juice, eggs, garlic cloves, coriander and cumin. Season with salt and pepper. Pulse until roughly combined, add quinoa, and pulse a few more times. Allow to set in fridge for an hour. Heat a nonstick pan over medium high heat with 1 tbsp. of the oil. Scoop the mixture out in about 2 tbsp. size portions, roll and flatten into patties. Sear them in a saucepan for about 3 minutes on each side, with a slight press of the spatula between to thin the patty a bit. Use the remaining oil when the pan becomes dry.

Recipe provided by Sara and Hugh Forte of Sprouted Kitchen

Clean Eating Lemon Portobello Mushroom Burgers

Even non-vegetarians will appreciate these juicy portobello mushroom burgers drizzled in lemon. The recipe calls for a handful of simple ingredients that come together for a light, yet satisfying, meal.

Ingredients:
4 large portobello mushrooms
2 tbsp. olive oil
1 tbsp. garlic powder
1 tbsp. onion powder
1/2 cup lemon juice
Zest of 1 lemon

Directions:
Preheat oven to 350 degrees. Place all ingredients in a disposable plastic bag and gently move everything around so the seasoning is evenly distributed over the mushrooms. Take mushrooms out and put on a lined cookie sheet. Cover loosely with foil and place in oven, baking for 30-40 minutes or until soft and cooked through. Assemble your burger.

Recipe provided by Tiffany McCauley of The Gracious Pantry

Comforting Pumpkin Pie Oatmeal

On a chilly morning, a piping hot bowl of oatmeal is a tasty way to kick off your day. This breakfast of champions, flavored with spices like cinnamon and nutmeg, tastes just like a liquid pumpkin pie—but healthier!

Ingredients:
1/3 c. regular oats
1 c. almond milk
1/2 tsp. pure vanilla extract
1/3-1/2 c. pumpkin
1/2 tbsp. chia seeds
Pinch of sea salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. nutmeg

For toppings:
1 tbsp. pecans, chopped
1 tbsp. almond milk
1 tbsp. pure maple syrup
1/2 tsp. Earth Balance
Pinch of cinnamon

Directions:
In a medium sized pot, heat the oats and almond milk over medium heat until it comes to a low boil. Stir in the pumpkin and chia seeds. Heat over low-medium heat for about 5-7 minutes, stirring frequently. Add in the spices and vanilla, and heat for another 5-7 minutes, stirring frequently. Pour into a bowl and add toppings.

Recipe provided by Angela Liddon of Oh She Glows

Guilt-Free Nachos

Cheesy, greasy nachos are typically a guilty late-night craving, but this recipe transforms them into a tasty and nourishing snack. The trick is to cut calories by using organic, real corn tortilla chips and substituting fat-free sour cream for the original. Adding fresh veggies, like red onions and cherry tomatoes, also helps!

Ingredients:
1 15 oz. can of vegetarian refried beans or refried black beans
1/4 packet taco seasoning
1 c. Mexican shredded cheese blend
20 cherry tomatoes, quartered
1 small red onion, diced
4 servings of all natural, organic yellow corn chips
8-10 tbsp. fat free sour cream

Directions:
Heat the beans over medium low heat and stir in the taco seasoning. Assemble the chips, onions, beans and cheese on a baking sheet covered with foil. Bake the nachos in an oven at 350 degrees, for about 5-10 minutes (until the cheese is melted and bubbling). While the nachos are baking, chop the cherry tomatoes. Pull the nachos out of the oven, and let cool slightly. Top with sour cream and diced tomatoes.

Recipe provided by Anjali Shah of The Picky Eater

Creamy Spaghetti Squash Primavera

Spaghetti squash, which is loaded with omega-3 and omega-6 fatty acids, is the all-star ingredient in this veggie sauté. While this blogger planted her own, you can easily pick one up at your local grocery store.

Ingredients:
1 spaghetti squash, halved and deseeded
1/2 onion, cut into large chunks
1/2 pepper, cut into large chunks
1/2 zucchini, cut into large chunks
2 carrots, roughly diced
Handful of spinach
1 tbsp. olive oil
4 tbsp. hummus
3 tbsp. nutritional yeast
3 basil leaves, chopped
Sprinkle of oregano
Salt, pepper and garlic to taste

Directions:
Begin by preheating an oven to 350 degrees. After halving the squash and deseeding it, place it on a greased baking sheet and bake for 30 minutes. Heat 1 tbsp. olive oil over medium high heat in a large sauté pan with your vegetables. Cook for 10 minutes, or until the vegetables are tender, adding your spinach last to wilt. Once your spaghetti squash is cool, use a fork to scrape the flesh out into a large bowl. Toss with the nutritional yeast, hummus and spices. Top with the sautéed vegetables. For garnish, use the chopped basil leaves.

Recipe provided by Chelsey Siegers of Clean Eating Chelsey

Eggplant Coconut Curry

This vegetarian-friendly eggplant stew is the ultimate comfort food, both hearty and nutritious. Prepared with coconut milk and curry seasoning, each bite is packed with intense flavor. Garnish the dish with plain yogurt, coconut, and salty peanuts or cashews.

Ingredients:
1 eggplant, cubed
1 can garbanzos, drained
1 can coconut milk
1 c. cooked millet
4 garlic cloves, pressed or minced
1/3 c. dried prunes
1 tsp. garam masala (or generous pinch of cinnamon)
1/2 tsp. curry powder
1/4 tsp. paprika
1/2 tsp. kosher salt

Directions:
Heat pot to medium high. Add oil and brown eggplant for 5 minutes. Add water to slightly steam if necessary. Add garlic. Add beans, coconut milk, millet, prunes and spices. Stir. Reduce heat to low and simmer for 20 minutes.

Recipe provided by Kath Younger of Kath Eats Real Food

Soy Ginger Chicken Negimaki

Negimaki, a traditional Japanese beef dish steeped in teriyaki sauce, gets a nutritious makeover in this blogger's twist on the entrée. By replacing beef with thinly pounded chicken breast and salty teriyaki with soy ginger marinade, the healthy recipe doesn't sacrifice taste!

Ingredients:
1/4 c. low-sodium soy sauce
2 tbsp. rice vinegar
2 tsp. sesame oil
1 tbsp. minced garlic
1 tbsp. freshly grated ginger
1 1/2 lbs. boneless, skinless chicken breast, pounded to 1/4" thickness
1 bunch scallions, trimmed and cut into chunks about 3" long

Directions:
Preheat oven to 350 degrees and line a baking sheet with foil. In a mixing bowl, mix together the soy sauce, rice vinegar, sesame oil, garlic and ginger. Cut the pieces of chicken widthwise into 3 pieces. Turn the narrow side of each piece to face you, and put 1 or 2 chunks of scallions on the edge closest to you. Roll up the chicken and scallions like a jelly roll, using a toothpick to secure. Repeat with remaining chicken and scallions, and place in marinade. Cover with plastic wrap and refrigerate for at least 30 minutes. Remove chicken from the refrigerator, arrange on baking sheet and pour remaining marinade over the chicken. Bake for 10-15 minutes until the chicken is cooked through. Serve with sauce spooned on top.

Recipe provided by registered dietitian Jessica Fishman Levinson, MS, RD, CDN founder of Nutritioulicious

Zucchini and Squash Ribbon Pasta

This beautiful dish, with its elegant ribbons of zucchini and squash, swaps out carb-heavy pasta noodles for vegetables. Top it with a sprinkle of crunchy walnuts and cheese for a presentation that will blow away your dinner guests.

Ingredients:
1 whole zucchini, washed
1 whole yellow squash, washed
1 whole cob or about 1/2 c. raw, fresh corn kernels
1 garlic clove, minced
1 small shallot, julienned
1/4 c. walnuts, coarsely chopped
1 lemon, zested
1/4 c. pesto
Parmigiano-reggiano and manchego cheese, freshly grated
Fresh rosemary and thyme, roughly chopped
A few tbsp. olive oil
Salt and black pepper to taste

Directions:
Cut the ends off the squash and zucchini. With a conventional hand peeler, peel the squash long ways into ribbons. Set them aside in a bowl. In a skillet, heat up a few tbsp. olive oil and proceed to sauté the garlic and shallots. Once softened, add corn kernels to the pan and sauté for about a minute or two. Add the squash and zucchini ribbons and toss it all together. Add the pesto as well, making sure everything is evenly coated. Once the squash and zucchini have cooked a couple minutes, add the walnuts, lemon zest, herbs, salt and pepper. Toss together. Serve with cheese on top.

Recipe provided by Vanessa Smith of Life Undeveloped

Banana Oatmeal Chocolate Chip Cookies

You won't need the usual butter, flour, white sugar, and eggs to make these chewy cookies studded with chocolate chips and walnuts. Instead, this blogger's vegan twist on the yummy dessert features good-for-you ground flaxseed meal, agave nectar, and whole-wheat flour.

Ingredients:
1/2 c. whole-wheat flour
1 c. oats
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
1 tbsp. ground flaxseed meal
1/4 c. agave nectar
1/4 c. soy milk
1/2 tsp. vanilla extract
1 tbsp. canola oil
1 ripe banana
1/2 c. chocolate chips
1/4 c. walnuts
Pinch of salt

Directions:
Preheat oven to 350 degrees. Combine all ingredients in a large bowl, mixing well until batter is evenly blended. Use a tablespoon to portion cookies on a greased baking sheet, approximately 1-2 inches apart. Bake cookies for 10-12 minutes. Allow to cool.

Recipe provided by Tina Haupert of Carrots 'N' Cake

Warm Autumn Salad

This warm autumn salad is anything but green and leafy, though it is very healthy! The recipes calls for veggies that tend to sweeten during the cooking process, like roasted butternut squash and red onion.

Ingredients:
1 small butternut squash, chopped
2 apples, chopped
1/2 red onion, chopped
1 c. Brussels sprouts, chopped
2 tbsp. olive oil
1/4 c. crumbled feta cheese
1/4 tsp. cardamom
Chopped parsley for garnish
Salt and pepper

Directions:
Preheat oven to 400 degrees. Lay chopped squash, apples, Brussels sprouts and onions on a baking sheet. Drizzle with oil and add cardamom, salt and pepper. Mix thoroughly. Roast for 45-50 minutes, tossing every 15 minutes. Remove vegetables and let cool for 5 minutes. Add veggies to a bowl and combine with feta and chopped parsley. Serve immediately.

Recipe provided by Jessica Merchant of How Sweet It Is

Blueberry Egg White French Toast

Rather than simply topping her French toast with blueberries, this blogger blended the antioxidant-rich fruit into the batter. Her innovative take on this breakfast item, which includes coating the bread in egg whites, ensures that it's a totally healthy choice. You can even experiment on your own using different fruits, like peaches or mangoes.

Ingredients:
4 egg whites
2 tbsp. orange juice
1/2 tsp. vanilla extract
1 tbsp. honey
1/2 c. fresh blueberries (or thawed frozen ones)
4-6 slices whole-wheat bread

Directions:
In a blender or food processer, blend together the egg whites, orange juice, vanilla, honey and blueberries. Soak bread slices in the mixture, at least ten seconds per side. Spray a griddle or skillet with nonstick spray. Over medium high heat, cook the slices a couple minutes per side, or until each side is golden brown.

Recipe provided by Lindsey Janeiro of Sound Eats

Baked Italian Zucchini Chips

Oily potato chips, which are often laced in unhealthy trans-fats, are an addicting snack, but this blogger has found a clever way to make chips healthy! She coats zucchini slices in cornflake crumbs to serve up an equally crispy, but far more nourishing, alternative.

Ingredients:
1 large zucchini
2 egg whites
Mrs. Dash Italian Seasoning (or other salt-free seasoning)
1 c. cornflake crumbs
1/2 c. freshly grated parmesan cheese

Directions:
Preheat oven to 450 degrees. Slice zucchini into thin slices about 1/8"-1/4" thick. Mix cornflake crumbs and Italian seasoning in a shallow dish. Beat egg whites together. Coat each zucchini slice thoroughly in egg whites, then dredge through cornflake mixture, covering completely. Place on a foil-lined cookie sheet. Repeat until all your slices are coated. Slide cookie sheet in the oven and let bake for 8-10 minutes. Remove from oven and flip the zucchini slices over. Sprinkle parmesan cheese over the slices and return to the oven for 8-10 minutes, until crunchy. Serve hot.

Recipe provided by Brittany Dixon of A Healthy Slice of Life

Turkey, Veggie, and Barley Chili

This savory chili recipe boasts lean ground turkey, a variety of vegetables, and most importantly, barley. The rich fiber content in barley makes it one of the best whole grains you can eat, while its chewy, nutty texture fills you up.

Ingredients:
1 32 oz. container low-sodium vegetable broth
1 c. barley (not quick cooking)
2 tbsp. extra-virgin olive oil
1 lb. lean ground turkey
2 cloves garlic, minced
1 onion, diced
2 bell peppers, diced
1 small zucchini, diced
1 c. mushrooms, sliced
2 14 oz. cans diced tomatoes
1 c. tomato sauce
1 15 oz. can kidney beans, drained and rinsed
2 tbsp. chili powder
2 tsp. cumin
1/2 tsp. pepper

Directions:
In a large pot, add barley and vegetable broth. Bring to a boil, cover and cook for about 30 minutes. While barley is cooking, chop all your veggies and prepare the sauce, beans, spices, etc. Set aside. Add olive oil, ground turkey, garlic and onion into a pan. Sauté over medium high heat until turkey is fully cooked. Once barley is cooked, add all the other ingredients, including the cooked turkey, to the pot. Stir and serve hot.

Recipe provided by Anne P. of fANNEtastic food

P.F. Chang's Lettuce Wraps

Ever order dinner at a restaurant and wish you could make it at home? This blogger tried the delicious lettuce wraps at chain restaurant P.F. Chang's, but she recreated a healthier version that cut down on the original's salt and oil content.

Ingredients:
1 lb. ground chicken breast
1/2 medium onion, minced
Salt & pepper
2 large cloves garlic, minced
1 inch knob fresh ginger, peeled and minced
1 tbsp. sesame oil
2 1/2 tbsp. soy sauce
1/2 tbsp. water
1 tbsp. natural peanut butter
1/2 tbsp. honey
1 tbsp. & 1 tsp. rice vinegar
2 tsp. chili garlic sauce
3 green onions, chopped
1/2 8 oz. can sliced water chestnuts, drained and chopped
1/4 c. peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry

Directions:
Heat a large, non-stick skillet on high. Add chicken, onion, salt and pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink. Meanwhile, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper in a bowl. Microwave for 20 seconds, then stir until smooth. Add to skillet and stir to combine. Add green onion and water chestnuts into the skillet, then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.

Recipe provided by Kristin Porter of Iowa Girl Eats

Moroccan-Braised Lentils

Mushy greenish-brown lentils, which are rich in minerals and renowned as an amazing source of cholesterol-lowering fiber, may not be your first choice at the dinner table. Thankfully, this blogger makes the legumes taste exceptionally appetizing by simmering them in spices like anise, cumin, and paprika.

Ingredients:
1 tbsp. extra-virgin olive oil
1 c. chopped yellow onion
3 cloves garlic
1 1/2 c. lentils
4 c. low-sodium chicken or vegetable stock
2 tbsp. ground cumin
1 tsp. anise seed
1 tsp. smoked paprika
1/2 tsp. ground coriander
1/4 tsp. ground red peppers

Directions:
Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, for 2-3 minutes, or until the onion begins to soften. Add the lentils and stir to coat with the oil. Cook for another 8-10 minutes, stirring often, to toast the lentils. Stir in the stock and spices, increase the heat to high and bring to a simmer. Cook until most of the stock has been absorbed, about 20-25 minutes.

Recipe provided by Julie Grice of Savvy Eats

Pumpkin Chocolate Chip Muffins

Baked goods are typically a high-calorie indulgence, but since these pumpkin chocolate chip muffins are made with unsweetened applesauce, egg whites, and stevia sweetener, feel free to dig in! These muffins also have an added 9 grams of protein, making them the perfect energizing snack.

Ingredients:
1.5 c. oat flour
3 x 30 gram scoops whey protein powder (vanilla)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. sea salt
1/2 c. stevia baking formula (or 12-14 stevia packets)
1/3 c. mini semi-sweet chocolate chips
1 c. canned pumpkin
1/3 c. unsweetened applesauce
4 egg whites
1 tsp. vanilla

Directions:
Preheat oven to 350 degrees. Mix dry ingredients together in a bowl. Mix wet ingredients together in another bowl. Add the wet mixture to the dry and stir until blended. Scoop batter into a sprayed muffin tin. Bake for 15-16 minutes.

Recipe provided by Kristine Fretwell of Busy But Healthy

Gluten-Free Apple Cinnamon Oatmeal Crisp

An apple a day keeps the doctor away, but sometimes, you just want dessert! Try this gluten-free apple oatmeal crisp to appease your sweet tooth. This blogger kept the dish as healthy as possible by cutting down on sugar and leaving on the apple skin for extra fiber.

Ingredients:
4 apples, cored and cut in 1-inch chunks
2 tbsp. mulling spices
1/2 c. certified gluten-free oats
1/4 c. sorghum flour, plus 1/4 c. tapioca starch
1/4 c. organic brown sugar
1/4 c. butter, melted
1 tsp. cinnamon

Directions:
Preheat oven to 350 degrees. Place apples in a saucepan with apple juice and mulling spices. Heat on high until boiling, then turn heat down and simmer for 15-20 minutes. While apples are simmering, prepare topping. In a bowl, combine remaining ingredients with a fork until well mixed. After apples are done, remove them with a slotted spoon, and divide into 4 individual ramekins. Divide topping amongst ramekins and sprinkle on top. Bake for approximately 20 minutes, or until topping is crispy.

Recipe provided by EA Stewart of The Spicy RD

Deconstructed Vegetable Frittata

This oh-so-easy breakfast idea takes advantage of succulent asparagus spears, a veggie brimming with potassium, fiber, and vitamins A and C. Plus, it take only minutes to prepare!

Ingredients:
2 fresh, organic eggs
3 small creamer potatoes, sliced thin
6 asparagus spears
Extra-virgin olive oil
Sea salt
Freshly ground black pepper
Chili Marash

Directions:
Snap the ends off of asparagus and slice horizontally through the center of each spear, creating two thin slices. Slice again vertically to create pieces about 2 inches long. Blanch spears in boiling water for 30 seconds. Heat 2 tbsp. olive oil in a cast iron skiller. When oil is hot, arrange potatoes in a single layer in the skillet. Let cook for 3 minutes, then flip. Add salt and pepper, and cook for 2 more minutes until brown. Drain on a paper towel. Arrange crispy potato slices on a plate and top with asparagus. Crack an egg into the same skillet and cook for one minute, or until the egg white is set. Slide the egg on top of your plate. Add a sprinkle of salt, marash chili and a drizzle of olive oil. Repeat with the remaining egg.

Recipe provided by Allison Arevalo of Local Lemons

Roasted Butternut Squash and Black Bean Enchiladas

This healthy food blogger makes wholesome enchiladas possible with whole-wheat tortillas, vitamin-rich butternut squash, and protein-packed black beans. She also makes her own enchilada sauce, but feel free to buy your own low-sodium version!

Ingredients:
1 large butternut squash
2 small onions
1 can black beans, rinsed and drained
1/2 tsp. nutmeg
1/2 tsp. cumin
1/4 tsp. cinnamon
6-8 whole-wheat tortillas
3 c. enchilada sauce
Salt to taste

Directions:
Preheat oven to 400 degrees. Peel, de-seed and cube butternut squash. Toss squash with a bit of oil and salt, then spread evenly on a sheet pan. Roast for 45 minutes or until soft, stirring once during cooking. Transfer cubes to a large mixing bowl and mash with a fork. Set aside to cool. Dice onions and sauté until brown and soft. Add beans and cook for a minute or two until warmed. Transfer beans and onions to squash bowl, then season with spices and salt. Spread enchilada sauce on the bottom of a 9x13 glass baking dish. Scoop squash filling evenly onto tortillas and then loosely roll. Place filled tortillas seam side down in the dish. Top tortillas with remainder of the enchilada sauce. Bake uncovered for 30 minutes at 350 degrees.

Recipe provided by Emily Malone of Daily Garnish

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