Dinner Archives

Pasta With Eggplant Vegan Bolognese

This sauce tastes as though it has been simmering all day on the stove, but in reality, it is super quick to come together.

Thai Soup

A sweet-and-spicy, nutrient-dense dinner that will impress your friends.

One Pot Pesto Dinner

Easy meal the whole family will love…with easy clean up, too!

Meatball Appetizer With Paprika and Cumin

Recipe courtesy of Erin Parekh, Nutritious Life-certified health coach. Get more recipes from Erin at erinparekh.com and follow her on Instagram at @erinparekh_. Looking to spice up the appetizer selection at your next party? Look no further than these cumin and paprika cocktail meatballs. Make them with bison or grass-fed beef for a tapas-style dish that may soon become a staple. INGREDIENTS 1 pound ground bison (or lean grass-fed beef) 1 large carrot, grated 1 shallot, minced 2 garlic cloves, minced Large handful parsley, finely chopped 1 1/2 teaspoon cumin 1 1/2 teaspoon smoked paprika 1 egg, beaten 1 teaspoon fine sea salt (or to taste) Several grinds black pepper to taste DIRECTIONS Preheat oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper. Combine all ingredients except bison/beef in a medium-sized mixing bowl. Add meat and gently mix together. Wet hands to prevent sticking and roll mixture into uniform meatballs. Place onto prepared sheet pan, spaced 1-inch apart, and bake for 15-20 minutes depending on size (or until a meat thermometer registers 165 degrees). Meatballs will keep in the fridge for two to three days. Freeze for up to three months. WHY WE LOVE THIS RECIPE This tapas-style meatball appetizer is a riff on my curry carrot turkey burgers. I love cooking with lean proteins, vegetables, and spices like cumin for a well-rounded, flavorful dish. The smoked paprika in this recipe makes the meatballs extra festive, so try rolling them on the smaller side and serving them as an appetizer at your next party. (Photos: Erin Parekh)

Mashed Butternut Squash

Creamy butternut flavored with coconut oil, cinnamon, and nutmeg. (OMG, yes.)

Baked Eggplant

Crunchy greens and cucumbers, salty olives and feta…it’s a classic we never get sick of.

White Bean Soup with Spicy Sausage

Hearty, filled with vegetables, and ready in half an hour.

Roasted Pork Tenderloin

INGREDIENTS 16 ounces pork tenderloin 2 tablespoons Dijon mustard 2 garlic cloves, chopped sprinkle sea salt sprinkle freshly ground black pepper DIRECTIONS Preheat oven to 425 F. Season the pork with salt and pepper to taste. Mix the mustard and garlic together and rub all over the tenderloin. Heat a large nonstick ovenproof skillet over medium-high heat. Add the pork and sear until all sides are brown, turning occasionally, about 5 to 7 minutes. Transfer the pan to the oven and roast until cooked through, about 15 minutes. Let the pork rest for 10 minutes. WHY WE LOVE THIS RECIPE A serving of pork contains 50 percent of the daily iron your body needs in an easily-absorbed form. Served at a special dinner alongside roasted root vegetables, mashed sweet potatoes, and other delicious sides, it’s a total winner.

Salsa Chili

Fresh fish topped with mango-avocado salsa. Yum.

Vegetarian Quesadilla with Broccoli Rabe

Hello, easy Meatless Monday meal. This crowd-pleasing Vegetarian Quesadilla is beyond easy to make and hides a healthy secret folded up in its tortilla: it’s got more plant-based ingredients like nutrient-dense vegetables and legumes in it than cheese. Alright, it’s not exactly traditional, but it is delicious. INGREDIENTS 1/4 cup broccoli rabe 1 teaspoon olive oil 1 whole grain wheat tortilla 1/4 cup corn 1/4 cup black beans 1/4 cup cheddar cheese 2 tablespoons onion, chopped DIRECTIONS Chop broccoli rabe into bite sized pieces. Heat olive oil in a medium sized pan over medium/low heat. Place tortilla in pan, layer broccoli rabe, corn, black beans, onion, and cheddar cheese on one side. Fold other half and cook, flipping halfway until both sides are light golden brown and cheese is melted. WHY WE LOVE THIS RECIPE Who doesn’t love a cheesy quesadilla? This one layers nutrient-dense broccoli rabe (fiber! vitamins!) into the protein-packed cheese and black beans—and holds it all together with a tortilla made with whole grains instead of white flour.

Greek Lamb Meatballs

Meatballs are such a great comfort food and if you make ‘em yourself, they can actually be healthy! Our founder Keri Glassman has been making these babies for her whole family and can confirm that these do not disappoint. “They add variety to our daily dishes, and lamb is high in conjugated linoleic acid, which is associated with fat loss.” INGREDIENTS 1 ½ pounds ground lamb ½ medium red onion, finely chopped ⅓ cup oats 1 egg 1 tablespoon garlic powder 4 ounces feta, crumbled Salt and pepper to taste DIRECTIONS Preheat oven to 400 degrees. Finely grate ½ white onion. Together in a large mixing bowl mix ground lamb, onion, oats, egg, garlic powder, and feta. Season with salt and pepper. Use your hands to roll out 30-32 meatballs. In a pan over medium-high heat, add 1 tablespoon olive oil and sear meatballs for 1-2 minutes. Transfer to a lined baking sheet, evenly spacing meatballs as not to touch. Bake for about 15-20 minutes or until completely cooked through. WHY WE LOVE THIS RECIPE This recipe features lamb instead of beef and oats instead of breadcrumbs for a hearty, healthy dinner the entire fam is sure to love. Throw in one of these healthy pastas, and you may just have a new classic on your hands. (Photos: Shutterstock)