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Research shows that plant-based diets are linked to lower risk ofobesity, hypertension, heart disease, type 2 diabetes, and cancer. That’s not to say that you need to become a vegetarian—even cutting out meat just one or two days a week can have a positive impact. In fact, there’s an entire movement dedicated to just that:Meatless Mondays. Since 2003, the non-profit has promoted eating less meat as a way to do something good for yourself, and for the environment.
Not sure where to start? Read on for a few recipes to help you out—and also get the lowdown on this ultra fresh spread (which features store-bought hummus, crisp crudites, and jammy eggs nonetheless).
Vibrant Spring Broccoli Buddha BowlConsider your search for the perfect summer salad over. This Vitamin-rich bowl comes loaded with sweet potatoes, broccoli, lentils, and avocado. Topped with a sweet and savory, turmeric-ginger vinaigrette, this veggie-filled bowl is about as mouthwatering as it gets.
As the weather gets warmer, we feel the need for lighter dishes, preferably as “snackable” as they can come. This picture-perfect dish is one such example—comprised ofpickled purple cauliflower with a garlic-miso sauce, fresh tomatoes, and a lemony-vinaigrette that seals the deal.
Winter Rainbow PanzanellaChef Sarah Britton created this delicious and hearty winter salad for her cookbook, Naturally Nourished. The traditional Tuscan dish gets a Nordic spin with hearty roasted root vegetables, ginger-pickled carrots, and garlic sourdough rye croutons.
Cauliflower Mac and CheeseNothing beats the Monday blues quite like a heaping bowl of mac and cheese. We love the classic so much, we pegged four celebrity recipes against one another to see whose would come out on top (andthe result was pretty surprising). Here, Gwyneth Paltrow’shealthy-ish version, which features a cameo from one very surprising veggie.
Roasted Beet and Potato SaladSalad for dinner doesn’t have to be a drag. We’re all for whipping up this mouthwatering take on thepotato salad(featuring a dillyogurt sauce and pickles!) from Julia Sherman, author ofSalad for President, to elevate the dish. Pair with a side of healthy grains and you’ll have one very filling, and delicious, meal.
Buttered ChanterellesThis surprising simple take on mushrooms boasts a well-developed depth of flavor that encompasses the bold notes of thyme, butter, and a sugar-vinegar saute. Serve this one on a bed of quinoa or rice for a well-balanced meal.
Roasted Beet Tzatziki SaladThisMediterranean-inspired salad brings together a medley of exotic flavor pairings (beets and eggs, anyone?) and wows with its myriad of fresh ingredients. Whip it up for a hearty meal that won’t leave you feeling like you’ve over-indulged.
Shaved Brussels Sprouts, Pine Nuts, and Green OlivesCome fall, we simply can’t get enough of Brussels sprouts, and
Athena Calderone
‘s recipe is no exception. Served with olives,pecorino cheese, and a dash of Aleppo peppers, this is one take on the veggie you won’t want to miss.
Fresh Ricotta Cavatelli
Hand-rolled cavatelli, Sunday sauce, and fresh ricotta. Angeline’s Chef Michael Symon’s cherry tomato-drenched pasta is a must for the next time you’re stuck in a recipe rut.
LemonyLentil StewPacked with proteins, lentils make for an ideal substitute for meat. This lemon-ginger stew combines an array of fresh herbs and spices, from fennel to turmeric, resulting in a dynamic dish that’s full of hearty flavor.
Pink Spaghetti
Pasta night is always a good idea, and one that comes with a pink variety simply goes without saying. We can thank beets for the bold color of this dish, which comes paired with ricotta, fresh basil, and walnuts.
The Little Stinker Casserole by Chef Rick Gresh of1901 at AceBounce
If the photo itself isn’t enticing you to make this, we don’t know what would. Decadent layers of potato, cheese (cheese, and more cheese), and a breadcrumb topping complete this utterly dreamy dish.
Roasted Butternut Squash TartinesA seasonal spread of roasted butternut squash sit on whipped ricotta and fresh arugula, and come topped with a spicy mix of toasted pepitas. These open-faced tartines are way more filling than they look.
Spring QuicheQuiche for dinner? We surely won’t be passing on this refreshing green version from chef Anna Harrington, which boasts a surprising array of rich flavors.
Easy weeknight meals (that don’t come out of a frozen package) are possible. This green-friendly flatbread is only proof. Keep frozen pizza dough in the freezer and garnish with toppings of your choice for a quick and easy mid-week treat.
Mushroom ToastWho says toast can’t be a meal? This version byKaren Mordechai of Sunday Suppers features a medley of mushrooms sauteed in garlic, butter, and a little bit of wine and topped with creme fraiche.
This post was originally published October 23, 2017. It has been updated with new recipes.
Discover more ways to eathealthy:
The Best Make-Ahead Breakfast for Easier MorningsHealthy Juice Recipes You Can Make at Home8 Healthy Alternatives To Your Favorite Mexican Recipes
