A Week of Healthy Recipes for the New Year

Want to sort out your breakfast for the week, on Sunday? Our Fig & Cocoa Nib Granola yields 5 ¼ cups, more than enough to enjoy a ⅓ or ½ cup serving each morning with the milk and berries of your choice. It’s nutty, salty, and sweet; the perfect solution for those looking for something both nutrient-dense and tasty.

This recipe for chicken & fennel salad serves four, so enjoy it at the beginning of the week until you run out. It’s the perfect warming and zesty meal; filling, but light–the ideal winter lunch, if you ask us.

Serves four
Once you’ve had your fill of the lemony chicken & fennel salad, go for a vegetarian variety that’s equally flavorful. Our grilled king mushroom salad is packed with pecorino, hazelnuts, spring onions and arugula for a lunch that’ll bring you spring vibes, even on the coldest winter days. This one also serves four, so it should see you through the rest of the week in lunches.

Our favorite way to beat the afternoon slump is not a second cup of coffee; it’s a green smoothie. Ours takes ten minutes to make, and it yields four cups, so you’ll only need to do it twice throughout the week (three times if you like a taller glass). Your energy levels will thank you.

We like to make sure our dinners are as nourishing as possible, and our go-to in that department is always our coconut dal. An Indian culinary staple for centuries, it’s packed with good-for-you fiber and so much more. Served with yogurt and cilantro to make it rich and zippy at the same time, it’s basically a hug in a bowl. This one serves four too, so keep that in mind if you’re cooking for others and plan your batches accordingly.

Serves four
Another warming fave, these green tea-infused noodles (don’t worry, they’re caffeine-free!) are a nutritional powerhouse. Paired with our favorite plant-based protein source, tofu and glazed with a sweet-and-sour sesame marinade, they’re truly delicious.