7 Healthy Recipes That Actually Taste Good (Yes, It’s Possible)


Most of us desire to eat healthy, but it can be hard — right? Well, with these 13 recipes, you’ll be craving meals that not only taste good, but are better for you.

Trust us and try ’em!

7 Healthy Recipes That Actually Taste Good (Yes, It’s Possible):

1. Roasted Cauliflower with Tahini Yogurt Sauce


1/4 cup grated Parmesan cheese

3 Tbsp. olive oil

2 garlic cloves, minced

1/4 tsp. salt

1/4 tsp. pepper

1 small head cauliflower (about 11/2 lbs.), cut into 4 wedges


1/2 cup fat-free plain Greek yogurt

1 Tbsp. lemon juice

1 Tbsp. tahini

1/4 tsp. salt

Dash paprika

Dash cayenne pepper

Minced fresh parsley


Preheat oven to 375°. In a small bowl, mix the first five ingredients. Rub over cauliflower; arrange in a foil-lined 15x10x1-in. baking pan coated with cooking spray, cut sides up. Roast 40-45 minutes or until golden brown and tender.

For sauce, in a small bowl, mix the yogurt, lemon juice, tahini and seasonings; serve over cauliflower. Sprinkle with parsley.

2. Lemon Cranberry Quinoa Salad


As the family cook, I love how easy this is to make on a weeknight. Sometimes I substitute diced mango for cranberries, cilantro for parsley, and lime for the lemon. —Mary Shenk Dekalb, IL


1/4 cup olive oil

2 tsp. grated lemon peel

2 Tbsp. lemon juice

2 tsp. minced fresh gingerroot

3/4 tsp. salt


2 cups reduced-sodium chicken broth

1 cup quinoa, rinsed

1 cup chopped peeled jicama or tart apple

1 cup chopped seeded cucumber

3/4 cup dried cranberries

1/2 cup minced fresh parsley

1 green onion, thinly sliced

1 cup cubed avocado


For dressing, in a small bowl, whisk the first five ingredients until blended.

In a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl.

Add jicama, cucumber, cranberries, parsley and green onion to quinoa. Drizzle with dressing and toss to coat. Serve warm or refrigerate and serve cold. Gently stir in avocado before serving.

Note Look for quinoa in the cereal, rice or organic food aisle.

3. Roasted Balsamic Brussels Sprouts with Pancetta


I always loved Brussels sprouts growing up, so I decided as an adult to bring them home to our family table. I’ve been making them like this ever since. —Brenda Washnock Negaunee, MI


2 lbs. fresh Brussels sprouts, trimmed and halved

3 Tbsp. olive oil, divided

1/2 tsp. salt

1/4 tsp. pepper

2 oz. sliced pancetta or bacon strips, chopped

2 garlic cloves, minced

1 Tbsp. balsamic vinegar

1/3 cup dried cranberries

1/2 cup pine nuts, toasted


Preheat oven to 400°. Place Brussels sprouts in a 15x10x1-in. baking pan; toss with 2 Tbsp. oil, salt and pepper. Roast 30-35 minutes or until lightly charred and tender, stirring halfway.

Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add the pancetta; cook and stir 4-6 minutes or until crisp. Add garlic; cook 1 minute longer. Remove from heat; stir in vinegar.

In a large bowl, combine Brussels sprouts, dried cranberries and pancetta mixture; toss to combine. Sprinkle with pine nuts.

Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

4. Sun-Dried Tomato Burgers

My fiance and I really like Greek food and flavors. I made a meatloaf similar to this once but changed it up into burgers for a fun option when the weather gets warm. —Melissa Obernesser Utica, NY


1/2 cup reduced-fat sour cream

2 tsp. lemon juice

1 garlic clove, minced

1/4 tsp. dried oregano

1/4 tsp. pepper


1/4 cup oil-packed sun-dried tomatoes, chopped

1/4 cup sun-dried tomato pesto

1 Tbsp. salt-free Greek seasoning

1 lb. lean ground turkey

1/4 cup crumbled feta cheese

4 whole wheat hamburger buns, split

1/4 cup chopped water-packed artichoke hearts

1/4 cup julienned roasted sweet red peppers


In a small bowl, mix the first five ingredients. Refrigerate until serving.

In a large bowl, combine tomatoes, pesto and Greek seasoning. Add turkey and cheese; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.

Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill burgers, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Serve on buns with sour cream mixture, artichoke hearts and peppers.

5. Thai Chicken and Slaw


This recipe is foolproof and well-worth the prep time. Kids love the sweetness of the honey, and I serve the slaw on the side so my vegetarian friends can enjoy it, too. —Karen Norris Philadelphia, PA


1/2 cup canola oil

1/2 cup white wine vinegar

1/2 cup honey

2 Tbsp. minced fresh gingerroot

2 Tbsp. reduced-sodium soy sauce

2 garlic cloves, minced

1 tsp. sesame oil

8 boneless skinless chicken thighs (about 2 lbs.)


6 cups coleslaw mix

1 cup frozen shelled edamame, thawed

1 medium sweet pepper, chopped

1 Tbsp. creamy peanut butter

1/2 tsp. salt

4 green onions, sliced


Whisk the first seven ingredients. Pour 1 cup into a large resealable bag. Add chicken; seal bag and turn to coat. Refrigerate overnight. Refrigerate remaining marinade.

Preheat oven to 350°. Drain chicken, discarding marinade in bag. Place in a 13×9-in. baking dish coated with cooking spray. Bake, uncovered, 30-40 minutes or until a thermometer reads 170°.

Meanwhile, place coleslaw mix, edamame and pepper in a large bowl. Whisk peanut butter and salt into reserved marinade; toss with coleslaw. Refrigerate until serving.

Serve chicken with slaw. Sprinkle with green onions.

6. Spicy Sweet Potato Kale Soup


This cross between a soup and a stew fits the meatless Monday bill quite nicely. It warms you right up and satisfies without leaving you overstuffed. —Marybeth Mank Mesquite, TX


2 Tbsp. olive oil

1 medium onion, finely chopped

3 garlic cloves, minced

3 lbs. sweet potatoes (about 5 medium), cubed

2 medium Granny Smith apples, peeled and chopped

1 tsp. honey

1 tsp. rubbed sage

3/4 to 1 tsp. crushed red pepper flakes

1/2 tsp. salt

1/4 tsp. pepper

3 cans (141/2 oz. each) vegetable broth

2 cans (15 oz. each) cannellini or white kidney beans, rinsed and drained

3 cups chopped fresh kale

1/2 cup heavy whipping cream

Optional toppings: olive oil, giardiniera and shredded Parmesan cheese


In a 6-qt. stockpot, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Stir in sweet potatoes, apples, honey, seasonings and broth. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until potatoes are tender.

Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Add beans and kale; cook, uncovered, over medium heat 10-15 minutes or until kale is tender, stirring occasionally. Stir in cream. Serve with toppings as desired.

For more healthy dessert options, check out Country Woman’s healthy dessert recipes!