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The New Healthy 2015: Good-for-You Recipes

We're not joking—these good-for-you options are also crazy-tasty.

By Bon Appétit

December 27, 2014

Image may contain Plant Food Dish Meal Seasoning and Produce

For as long as we can remember, the words "healthy" and "restaurant" have conjured eye-roll-inducing images of health food spots serving fake meat and hippie vibes. All that's changed. Forget deprivation; these restaurant recipes are all about big flavor. We're not on a health kick; we're on an eating-awesome kick. Join us.

Peden + Munk
1/32
5-Grain Porridge with Bee Pollen, Apples, and Coconut
If you don’t have each and every grain listed, don’t stress. Use what you’ve got—just bump up the quantity.
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Peden + Munk
2/32
The Greenest Smoothie
A vegan’s delight, with a gentle bonus buzz from the matcha.
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Peden + Munk
3/32
Lentils with Cucumbers, Chard, and Poached Egg
Calling all savory breakfast people: This beans-and-greens egg bowl is for you.
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Peden + Munk
4/32
Chile-and-Olive-Oil-Fried Egg with Avocado and Sprouts
To cook the perfect olive oil–fried egg, make sure the skillet is really hot.
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Peden + Munk
5/32
Smoked Salmon Breakfast Salad with Crispbread
Everything good about a lox and bagel sandwich (minus the bagel).
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Peden + Munk
6/32
Chickpea Pancakes with Leeks, Squash, and Yogurt
Weekday pancakes sound like a stretch? Make the batter Sunday evening and start the week strong.
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Peden + Munk
7/32
Sweet and Salty Fig Toast
A sprinkle of sea salt is key for this sweet toast.
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Peden + Munk
8/32
Pickled Pepper and Boquerónes Toast
Use the best quality olive oil you can find.
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Peden + Munk
9/32
Trout Roe and Turnip Toast
Feel free to substitute radishes for the turnips.
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Peden + Munk
10/32
Bresaola and Cheddar Toast
A thick, sturdy slice of bread is a must—it'll stand up to this toast's big flavors.
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Peden + Munk
11/32
Your New Avocado Toast
Packed with fresh flavors and healthy fats, this is balance at its best.
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Peden + Munk
12/32
Ricotta, Kale, and Mushroom Toast
Cook the mushrooms just long enough so they retain some heft.
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Peden + Munk
13/32
Peppered Butter and Pear Toast
Making sure the butter is softened allows it to be spread easily.
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Peden + Munk
14/32
Muesli Toast with Labneh, Hazelnuts, and Honey
Don't forget the black pepper!
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Peden + Munk
15/32
“Tandoori” Carrots with Vadouvan Spice and Yogurt
What’s vadouvan, you ask? It’s just one of our new favorite exotic spice blends, a French-Indian formula that includes onion, shallots, and garlic added to a currylike mix.
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Peden + Munk
16/32
Red Rice Salad with Pecans, Fennel, and Herbs
Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.
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Peden + Munk
17/32
Crunchy Turnip, Apple, and Brussels Sprout Slaw
This slaw reimagines brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.
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Peden + Munk
18/32
Beets with Goat Cheese, Nigella Seeds, and Pistachios
Steaming is back! The vinegar-and-spice-infused liquid flavors the beets as they cook.
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Peden + Munk
19/32
Roasted and Charred Broccoli with Peanuts
Believe it or not, we came up with a new way to chop broccoli: Include the stems!
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Peden + Munk
20/32
Seedy Cherry-Quinoa Bars
Be sure to rinse the quinoa before toasting or these could end up bitter tasting.
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Peden + Munk
21/32
Crunchy Cashew-Sesame Bars
These may puff slightly as they bake. For an extra crispy bar press the bars to flatten when they’re still warm using another 8” square pan.
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Peden + Munk
22/32
Chocolate Coconut Date Bars
This mixture gets pretty sticky in the food processor. Don’t be alarmed if you have to scrape and pulse and scrape and pulse to keep the machine moving.
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Danny Kim
23/32
Plum-Pistachio Oat Bars
Rinse your hands under cool water or give them a quick shot of non-stick spray. This will keep the mixture from sticking to your hands.
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Peden + Munk
24/32
Seared Sweet Potatoes with Sausage and Radicchio
These days, it goes without saying that if you’re a vegetarian, you can simply leave out the sausage.
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Photo by Peden + Munk
25/32
Mackerel with Cauliflower "Couscous" and Tahini
Use one 2-pound mackerel if you can’t find smaller ones, or substitute arctic char or trout.
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Peden + Munk
26/32
Chickpeas and Chard with Poached Eggs
You can cook the chickpeas a day or two in advance; pick up at the step where you sauté the onion and garlic.
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Peden + Munk
27/32
Pork Chops with Carrots and Toasted Buckwheat
Chef Sara Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.
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Peden + Munk
28/32
Freekeh Paella with Clams and Almond Aioli
Fair to say we're pretty much obsessed with this nut-based (egg-free!) aioli. Try it with walnuts, too.
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Photo by Peden + Munk
29/32
Chocolate-Rye Crumb Cake
Because it contains more essential oils, whole grain rye flour can spoil quickly. Store the unused portion in the fridge or freezer.
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Peden + Munk
30/32
Cinnamon-Date Buns
Yes, the dough is buttery, but replacing the brown sugar with puréed dates is a nutritional game-changer.
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Peden + Munk
31/32
Oat and Pistachio Sandies
For a delicate—not brittle—crunch, don’t overbake. It’s okay if the center of the cookie is still pale.
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Peden + Munk
32/32
Hazelnut Butter and Coffee Meringues
For a high-contrast swirl, go easy when folding in the nut butter. A stroke or two with the spatula is enough.
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