Healthy recipes to help you shed those extra holiday pounds

We all dread stepping onto the scale for the first time after New Year’s. The holidays are a time to cut loose (maybe a little too loose) with holiday parties, family meals, and leftovers, but the first weeks of the year can be a hard reality check as our bodies respond to a few weeks of unrestrained eating and drinking. But getting back into healthy habits doesn’t have to be a struggle! Try out these easy and healthy recipes and you’ll be back in shape in no time.

This wintry salad combines sweet, savory, and tart, with sweet walnuts, crispy Brussels sprouts, and fresh apples. Pair with roast chicken for a quick and healthy January meal.

Ingredients:

1 pound Brussels sprouts, quartered

1 tart apple (such as a Granny Smith), sliced

1 teaspoon fresh rosemary

1/4 cup candied walnuts (Make your own or buy them bagged at the store. Or use regular walnuts for a healthier option)

Recipe:

1. Heat butter and olive oil in a large skillet over medium heat.

2. Add Brussels sprouts, apple, and rosemary and season with salt and pepper. Cook for about 8 minutes until tender.

3. Serve and garnish with candied walnuts.

This wholesome cold-weather salad is light in calories, but eats like a meal. Pair with a salmon filet or eat it as a main dish unto itself!

Ingredients:

6 cups kale, coarsely chopped

1 can chickpeas, rinsed and dried

1/2 cup pomegranate seeds

2 ounces crumbled goat cheese

1 avocado, diced

1/4 cup red onion, thinly sliced.

Greek or yogurt-based dressing of your choice

Recipe:

1. Lay the chickpeas on a baking sheet and drizzle with olive oil, salt, and pepper. Roast in your oven at 400° for 25-30 minutes, until crisp and brown.

2. Combine the ingredients in a large bowl and toss with the dressing, using your hands, until lightly coated. Serve while the chickpeas are still warm!

Sweet potatoes, which taste great and are great for you, are the star of this hearty but healthy side dish. We love this as a side to pork chops or roast chicken.

Ingredients:

3 large sweet potatoes, chopped into bite-sized chunks

4 ounces baby spinach, chopped

1/2 cup red onion, finely diced

1 avocado, diced

1/4 cup craisins

Recipe:

1. Lay the sweet potatoes on a baking sheet and drizzle with olive oil, salt, and pepper. Roast in your oven at 400° for 25-30 minutes, until cooked through, stirring them periodically so they cook evenly. Once the potatoes are cooked, let them cool to room temperature.

2. Combine the cooked potatoes and remaining ingredients in a large bowl, adding the vinegar and lemon juice last as a light and refreshing dressing. Enjoy!

Recipe Credits:

http://diethood.com/brussels-sprouts-salad-apples-candied-walnuts/

http://natashaskitchen.com/2014/01/11/5-minute-candied-walnuts/

http://clarapersis.com/2014/01/green-goddess-kale-power-salad/

http://www.eatingbirdfood.com/roasted-sweet-potato-salad/