New Year Recipes

Ring in the New Year with Delicious, Nutritious Recipes

ByAda Martin

The new year is all about new beginnings and fresh starts. Why not begin 2024 by cooking up some healthy, wholesome recipes that will nourish your body and delight your tastebuds? From colorful salads to cozy soups to plant-based main dishes, these recipes are perfect for your New Year’s resolutions to eat better.

Salads

Start the new year off light and bright with fresh, crunchy salads packed with veggies and other nutritious yummies. Don’t worry about fancy ingredients, as any reputable natural foods company should cover your needs.

Rainbow Quinoa Salad

  • 1 cup uncooked quinoa
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 orange or yellow pepper, diced
  • 1 cup corn kernels
  • 1 cup halved cherry tomatoes
  • 1 avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp cumin
  • Salt and pepper to taste

Cook quinoa according to package directions. In a large bowl, mix together cooked quinoa, beans, peppers, corn, tomatoes, avocado, and cilantro. Whisk together olive oil, lime juice, and cumin. Pour over salad and toss to coat evenly. Season with salt and pepper.

Strawberry Spinach Salad

  • 5 oz spinach leaves
  • 2 cups sliced strawberries
  • 1/2 red onion, thinly sliced
  • 1/4 cup slivered almonds
  • 2 oz feta cheese, crumbled
  • Dressing:
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp lemon juice
  • 1 tsp honey
  • 1 tsp poppy seeds
  • Salt and pepper to taste

In a large bowl, mix together spinach, strawberries, onion, almonds, and feta. Whisk together olive oil, vinegar, lemon juice, honey, and poppyseeds. Drizzle over salad just before serving. Toss gently to distribute the dressing evenly.

Soups

Warm yourself from the inside out this winter with nourishing, plant-based soups that are cozy and comforting.

Red Lentil and Squash Soup

  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon
  • Pinch cayenne pepper
  • 4 cups vegetable broth
  • 1 (14 oz) can diced tomatoes
  • 2 cups peeled and cubed butternut squash
  • 1 cup red lentils
  • Juice from 1 lemon
  • Salt and pepper to taste

Heat oil in a large pot over medium heat. Add onion and garlic and cook for 5 minutes until soft. Stir in spices and cook for 30 seconds. Pour in broth, tomatoes, squash, and lentils. Bring to boil, then reduce heat to low. Simmer for 20-25 minutes until lentils and squash are very tender. Remove from heat. Puree with an immersion blender or blender in batches. Add lemon juice and season to taste.

Creamy Cauliflower Soup

  • 1 large head cauliflower, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 4 cups vegetable broth
  • 2 Yukon gold potatoes, peeled and chopped
  • Salt and pepper to taste
  • Toppings:
  • 2 tbsp olive oil
  • Paprika
  • Chopped parsley

In a large pot over medium heat, sauté the cauliflower, onion, and garlic in olive oil for 5-7 minutes. Pour in vegetable broth and potatoes. Bring to boil, then reduce heat to low. Simmer for 15-20 minutes until the veggies are fork tender. Carefully puree soup in a blender or with an immersion blender. Season with salt and pepper. Divide into bowls and drizzle olive oil over top. Sprinkle with paprika and parsley.

Main Dishes

Skip the meat and build hearty, satisfying plant-based main dishes perfect for the chilly winter months.

Quinoa Stuffed Peppers

  • 1 cup uncooked quinoa
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 (14 oz) can diced tomatoes
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 cup vegetable broth
  • 4 bell peppers, halved lengthwise, seeds removed
  • 2 tbsp olive oil
  • Salt and pepper

Cook quinoa according to package directions. Heat olive oil in a pan over medium heat. Add onion and garlic and cook for 5 minutes until soft. Add quinoa, black beans, corn, tomatoes, chili powder, cumin, and broth. Season with salt and pepper. Cook for 5 minutes, stirring frequently, until liquid absorbs. Stuff pepper halves evenly with quinoa mixture. Place stuffed peppers in a baking dish. Bake at 375°F for 25 minutes.

Vegetarian Chili

  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 1 jalapeño, seeded and minced
  • 3 tbsp chili powder
  • 1 tsp cumin
  • 1 (28 oz) can diced tomatoes
  • 2 (15 oz) cans kidney beans, drained and rinsed
  • 1 1/2 cups vegetable broth
  • Juice from 1 lime
  • 2 tbsp cornmeal

In a large pot, heat oil over medium heat. Sauté onion, garlic, bell pepper, and jalapeño for 5 minutes. Stir in chili powder and cumin, cook for 1 minute until fragrant. Add tomatoes, beans, broth, and lime juice. Bring to boil, then reduce to simmer, cooking for 15 minutes for flavors to develop. In a small bowl, dissolve cornmeal in 1/4 cup water. Pour mixture into pot, stirring frequently 3-5 minutes until chili thickens slightly.

Healthy Swaps for Unhealthy Ingredients

Making changes to switch out unhealthy ingredients for more nutritious options makes a big difference in your recipes. Try these healthy swaps:

  • Instead of butter, use olive or avocado oil
  • Instead of refined white flour, choose whole grains like whole wheat or almond flour
  • Instead of table salt, season with herbs or spices
  • Instead of heavy cream, try blended silken tofu or full-fat coconut milk
  • Instead of white sugar, sweeten with pure maple syrup, dates, banana, or apple sauce

Wrap-up

As the new year arrives, empower yourself to eat deliciously healthy meals that nourish your body from the inside out – all while being kind to your wallet. Experiment with vibrant salads, cozy soups, hearty main dishes, and more while using affordable real-food ingredients. Here’s to a happy, healthy 2024!

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