3 Healthyish Recipes To Try When Your Weekday Meal Routine Gets Boring

Photo: Courtesy of Linda Pugliese.
Figuring out new ways to eat healthy during winter months could truly be a second job. By the time mid-January rolls around, we find ourselves maxed out on creative salad situations and baked chicken-veggie combos. Seriously, don't even talk to us about another damn quinoa bowl. But instead of giving in to meal boredom in 2018, we're going to try a fresher food concept: the Healthyish recipe.
Lindsay Maitland Hunt's hot new cookbook of the same name boasts plenty of crave-worthy winter eats that she describes as, "seriously satisfying, truly simple, good-for-you (but not too good-for-you) recipes for real life." We've got three of her easy options ahead that cover our next breakfast, lunch, and dinner with sweet, savory, and spicy style. From unexpected breakfast bowls, inventive mason jar salads, and even a deconstructed sandwich classic, these dishes are ready to refresh our tired winter menus.
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Photo: Courtesy of Linda Pugliese.
The Why-Didn’t-I-Think-of-That Bowl
Serves 1

"This combination is both obvious and totally new. You’re welcome."

Ingredients
¾ cup cooked whole grains (I like brown rice best here)
½ cup (120 ml) unsweetened almond milk
2 tbsp smooth peanut butter, or any nut butter
½ small sweet apple, such as Fuji or Pink Lady, chopped
2 tsp raw honey
1 tbsp sesame seeds
1 tbsp poppy seeds

Instructions
Stir the whole grains and almond milk together in a small serving bowl and microwave them until hot. Top with the peanut butter and apple. Drizzle with the honey and sprinkle with the sesame and poppy seeds.

Excerpted from Healthyish, reprinted by permission of Abrams, an imprint of ABRAMS. Copyright © 2017 by Lindsay Maitland Hunt.
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Photo: Courtesy of Linda Pugliese.
Old-School Pizzeria Salad
Serves 1

"I created this dish thinking about the flavors of a classic muffaletta salad. But, when it came down to tasting the final recipe, I realized I had created exactly the salad my family got alongside our pizzas growing up. I’m so glad to have it back."

Ingredients
¾ cup canned chickpeas, rinsed
2/3 cup giardiniera pickles, chopped
1/3 cup (1½ oz.) Provolone cheese, cut into ½-in. cubes
1/3 cup (1½ oz.) sliced salami, cut into ½-in. pieces
2 tbsp dried Italian oregano
Vinaigrette (recipe follows)
Flaky sea salt and freshly ground black pepper
2 cups baby arugula

Instructions
Mix the chickpeas, giardiniera pickles, cheese, salami, dressing, and ¼ tsp each salt and pepper in a salad bowl. Fold in the arugula just before serving.

Take It To Work
Mix everything except the arugula and transfer to a tall, skinny jar or container. Top with the arugula and keep upright until serving—this ensures the arugula doesn’t get soggy.

Dried Oregano Italian Vinaigrette
Makes 2 cups

Ingredients
1 1/3 cups olive oil
1 cup red wine vinegar
2 tsp dried oregano
1 tbsp kosher salt
1 tbsp freshly ground black pepper

Instructions
Whisk the oil, vinegar, oregano, salt, and pepper in a medium bowl until completely smooth and combined. Refrigerate the dressing in an airtight container for up to 1 month.

Shake It!
You can also shake this dressing in the storage jar. Use an almost empty mustard jar or any clean one you’ve got.

Excerpted from Healthyish, reprinted by permission of Abrams, an imprint of ABRAMS. Copyright © 2017 by Lindsay Maitland Hunt.
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Photo: Courtesy of Linda Pugliese.
Bahn Mi Rice Bowls With Spicy Pork & Sriracha Mayo
Serves 4

"I love a bahn mi sandwich—the pillowy bread, rich ham, pork pâté, and sour pickled vegetables that cut through the richness. This plays off those same flavors, but with a base of brown rice instead of baguette."

Ingredients
1 large carrot (about ½ cup), shredded
3 Persian cucumbers, halved and cut into thin matchsticks
3 tbsp rice vinegar
2 tbsp fish sauce
1 tbsp (plus 1 tsp) canola oil
1 tsp granulated sugar
1 lb. lean ground pork
Kosher salt
1 bunch scallions, thinly sliced
3 garlic cloves, finely chopped
1/3 cup mayonnaise
1 tbsp sriracha, or another hot chili sauce
3 cups cooked brown rice
¼ cup fresh cilantro leaves

Instructions
1. Toss the carrots, cucumbers, 2 tbsp of the vinegar, 1 tbsp of the fish sauce, 1 tsp of the oil, and ½ tsp of the sugar in a medium bowl. Set aside, tossing occasionally, while you cook the pork. The vegetables should soften and wilt slightly.

2. Heat the remaining 1 tbsp oil in a large skillet over medium-high heat. Add the pork and ½ tsp salt. Cook, breaking it up with a spoon into small pieces, until golden brown and cooked through, 6 to 8 minutes. Stir in the scallions and cook until softened, 2 to 3 minutes. Add the garlic and cook until fragrant, about 1 minute more. Stir in the remaining 1 tbsp fish sauce and ½ tsp sugar.

3. Stir together the mayonnaise and Sriracha. Serve the rice topped with the pork and any juices from the pan, the carrot-cucumber pickles, Sriracha mayo, and cilantro.

Excerpted from Healthyish, reprinted by permission of Abrams, an imprint of ABRAMS. Copyright © 2017 by Lindsay Maitland Hunt.
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Photo: Courtesy of Linda Pugliese.
Healthyish by Lindsay Maitland Hunt, $18.14, available at Amazon.
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