It’s a new year, so let’s start it off right with a beautiful collection of produce-filled recipes from my favorite registered dietitian bloggers.
They are just as nutritious as they are delicious, and what better way to get excited about cooking than with these beauties? There is something for everyone—from breakfast to salads to dessert—and the vibrant greens, fresh fruit, and hearty whole grains are sure to put nutrition in your tummy and joy in your heart. So, this year, get inspired for wholesome, nutritious eating with plant-centric recipes such as these. Bon appetite!
Plant-Based Breakfast Recipes
Lemon Blueberry Quinoa Breakfast Bars, Karman Meyer, RDN, The Nutrition Adventure (shown above)
Savory Oatmeal Breakfast Bowl, Shannon Garcia, RDN, Lone Star Nutrition
Baked Eggs with Brussels Sprouts, Spinach, and Leeks, Patricia Bannan, MS, RDN
Plant-Based Appetizers and Sides
Maple and Balsamic Roasted Brussels Sprouts, Sharon Palmer, RDN, The Plant-Powered Dietitian (shown above)
Asian Roasted Vegetables, Amanda Hernandez, RDN, The Nutritionist Reviews
Peach, Basil, and Burrata Bruschetta, Kaleigh McMordie, RDN, Lively Table
Extra Gingery Roasted Rainbow Carrots, Emily Cooper, RDN, Sinful Nutrition
Whipped Avocado White Bean Dip, Julie Andrews, RDN, The Gourmet RD (shown above)
Twice Baked Avocado Potatoes, Willow Jarosh, RDN, C&J Nutrition
Roasted Garlic Turmeric Parsnip Fries, Sarah Schlichter, RDN, Bucket List Tummy
Plant-Based Soups
Sweet Potato and Black Bean Chili, Liz Weiss, MS, RDN, Liz’s Healthy Table (shown above)
Potato Leek and Kale Soup, Kelly Jones, MS, RD, CSSD, Eat Real Live Well
Plant-Based Salads
Kale and Persimmon Salad with Pecan Yogurt Dressing, Kristina Todini, RDN, Fork in the Road (shown above)
Roasted Kabocha Kale Salad, Lillian Y, RDN, CrumbInk
Greek Panzanella Salad, E.A. Stewart, RDN, The Spicy RD
Avocado Hemp Dinner Salad, Jessie VanNeste, RDN, Curing Vision
Plant-Based Entrée Recipes
Cilantro Jalapeno Creamy Shrimp Stir-Fry, Kelli Shallal, RDN, Hungry Hobby (shown above)
Ancient Grains and Kale Spaghetti Squash Boats, Jenny Shae Rawn, RDN, My Cape Cod Kitchen
Chipotle Lentil and Beef Meatloaf, Rebecca Vukan, RDN, Foods and Thoughts
Portobello Mushroom Leek Pizza, Shahzadi Devje, RDN, Desilicious RD
Lentil Pasta with Roasted Fingerlings, Baby Kale, and Crispy Garlic, Rachael Hartley, RDN, Rachael Hartley Nutrition (shown above)
Roasted Veggie Sauce with Angel Hair Pasta, Karla Bryce, RDN, Nutritious Vida
Roasted Veggie Quinoa, Judith Draughon, MS, RDN, LD and author of Lean Body, Smart Life
Mediterranean Sheet Pan Salmon with Zucchini, Corn, and Tomatoes, Jessica Fishman Levinson, MS, RDN, CDN, Small Bites with Jessica
Vegan Loaded Sweet Potato, Kara Lydon, RDN, The Foodie Dietitian (shown above)
Roasted Beet Pesto and Pasta Toss, Katie Pfeffer-Scanlan, RDN, One Hungry Bunny
Spring Vegetable Mini Pot Pies, Patricia Bannan, MS, RDN
Plant-Based Desserts
Chocolate-Dipped Fresh Grapes, Patricia Bannan, MS, RDN (shown above)
Carrot Muffins, Ashlen Leonard, RDN, Food Rush
Chia Fruit Nachos, Sarah Remmer, RDN
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