5 Healthy Recipes to Start the New Year

Blog
Sarah Cook
December 27, 2016

We’ve all uttered those naughty words — “it’s the holidays, calories don’t count!” Well, those calories are starting to show up on the scale, and overflowing from our jeans in the form of unwanted muffin tops (cue the panic).

As we look to head back into the gym and get ready for the New Year, remember to also head back to the grocery store and stock up on healthy foods that will get you back in shape. Here are five delicious and guilt-free recipes from Cooking Light to get you started!

Shaved Brussels Sprouts Salad

Ingredients:

  • 1 pound Brussels sprouts
  • 1/2 cup toasted walnuts
  • 3 tablespoons finely grated pecorino Romano cheese
  • 1 lemon
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions:

Using an adjustable-blade slicer, thinly slice leaves of Brussels sprouts into a medium bowl. Add walnuts and cheese. Finely grate lemon rind into bowl; halve lemon, and squeeze juice into bowl. Drizzle with olive oil. Season with salt and pepper, and toss to combine. You can make the salad up to 20 minutes in advance. Serves 6.

Broccoli and Bacon Muffin Tin Frittatas

Ingredients

  • Cooking spray
  • 2 cups small broccoli florets, cooked until crisp-tender
  • 3 bacon slices, cooked and crumbled
  • 8 large eggs
  • 1/4 cup 2% reduced-fat milk
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 ounces sharp cheddar cheese, shredded (about 1/2 packed cup)

Directions:

  • Preheat oven to 350°F
  • Coat 12 standard-size muffin cups with cooking spray. Divide broccoli and bacon evenly among muffin cups.
  • Crack eggs into a large bowl. Add milk, salt, and pepper; stir with a whisk until well combined. Divide egg mixture evenly among muffin cups. Sprinkle cheese evenly on top. Bake at 350°F for 18 to 20 minutes or until just set. Cool on a wire rack for 2 to 3 minutes; run a thin knife around edge of each frittata to release from pan. Remove frittatas from pan. Serves 12.

Asparagus, Mushroom, and Goat Cheese Quiche with Spaghetti Squash Crust

Ingredients:

  • 1 medium spaghetti squash
  • 1/2 cup shredded part-skim mozzarella cheese
  • 2 egg whites
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon oregano
  • 2 tablespoons extra virgin olive oil
  • 1/2 medium yellow onion, chopped
  • 1 large garlic clove, minced
  • 1 cup white mushrooms, sliced
  • 10 aspargus stalks, cut in thirds
  • 8 large eggs
  • 1/2 teaspoon freshly ground black pepper
  • 4 ounce goat cheese
  • Cooking spray

Directions:

  • Using a fork, poke a spaghetti squash several times. Microwave for 10 minutes on high, flipping half-way through.
  • Cut squash in half, and remove seeds. Using a fork, gently scrape the flesh. Remove the “spaghetti strands,” and place them in a bowl. Let cool 10 minutes.
  • Preheat oven to 400°F.
  • Place spaghetti squash in the center of a clean dish towel or several layers of paper towels. Wrap with towel. Wring out any excess liquid until the towel no longer drips. Place squash back in bowl.
  • Add ½ teaspoon salt, egg whites, and mozzarellas. Combine with hands.
  • In a 9-inch glass pie pan sprayed with cooking spray, spread squash mixture evenly over the bottom. Using fingers to press the mixture up the sides, form a “crust.”
  • Bake crust for 15 minutes, or until golden brown. Remove from oven, and let cool.
  • In a medium skillet over medium-high heat, sauté oil, onions, garlic, mushrooms, and asparagus until slightly tender, about 5 minutes.
  • In a large bowl, whisk 8 eggs. Add cooked veggies, black pepper, and goat cheese. Add ½ teaspoon salt. Pour egg mixture into squash crust, and cook for an additional 12-15 minutes. Remove from oven and serve immediately, or keep refrigerated and consume within 3-5 days.

Spaghetti Squash Shakshuka

Ingredients:

  • 1 medium spaghetti squash
  • 2 tablespoons extra virgin olive oil
  • 1/2 medium yellow onion, chopped
  • 1 large garlic clove, minced
  • 1 red pepper, chopped
  • 1 jalapeño, seeded and chopped
  • 1 (15-oz.) can diced, unsalted tomatoes
  • 1 teaspoon cumin
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1/2 cup feta cheese
  • 2 tablespoons finely chopped fresh cilantro

Directions:

  • Preheat oven for 425°F. Using a fork, poke the spaghetti squash several times all over. Microwave for 10 minutes on high, flipping half way through the cook time. Cut squash in half and remove seeds. Using a fork, gently scrape the flesh to form “spaghetti strands.”
  • In a medium skillet over medium heat, add oil, onion, and peppers. Cook until slightly softened, about 5 minutes. Add garlic. Sauté 1 minute. Add canned tomatoes, cumin, chili powder, salt, and pepper, and let simmer 10 minutes.
  • To construct the dish, divide the sauce among each of 4 squash halves. Using a spoon or spatula, fully mix the tomato sauce with squash strands. Make a divot in the center of each boat and crack an egg into the divot.
  • Place each squash half on a baking sheet. Use aluminum foil to secure the squash halves if they roll. Bake 10 minutes. Remove from oven, sprinkle with cheese, and broil for 3 minutes. Top with cilantro, and serve immediately.

Avo-Pico Oatmeal

Ingredients:

  • 1 cup steel-cut (or overnight) oats
  • 1/3 cup thinly sliced avocado
  • 1/4 cup pico de gallo
  • 1 tablespoon crumbled feta cheese
  • 1 tablespoon chopped fresh cilantro

Directions:

Top oats with avocado, pico de gallo, feta cheese, and cilantro.

Sarah Cook

Sarah oversees social media and internal communication for Iron Tribe Fitness. Her goal is to share the mission of Iron Tribe so others can be transformed by the program, and ultimately become the healthiest version of themselves.