31 Days of Easy, Beautiful, Healthy Recipes For January

As the new year approaches, people tend to focus on their health. While a balanced diet is important all year round, the new year is a great time to start fresh if you’ve been slacking on eating nutrient-rich foods. January is the perfect month to get into a routine of eating whole foods, when folks are naturally inclined to spend more time indoors (and hopefully some of that time preparing healthy eats).

The benefits of a healthy diet go so far beyond weight management. A healthy diet can decrease your risk of cancer, heart disease and memory loss. Check out this roundup of 31 healthy recipes found on the web, which you can use for daily inspiration when you’re in a food rut.  

January 1- Healthy quinoa bowl

January 2- Orange chicken lettuce wraps

January 3- Paleo honey muffins 

January 4- 10-minute soba noodle bowl 

January 5- Fig and caramelized onion flatbread 


FIG AND CARAMELIZED ONION FLATBREAD INGRIDIENTS: • 3 medium sweet onions, cut in half and sliced from root to stem into thin slices • 3 Tbsp. unsalted butter • 2 flatbreads (8-inch) • 2 Tbsp. crumbled feta cheese, plus extra for the top • 2 cups lightly packed fresh arugula • 3 large fresh figs, sliced • olive oil • salt and pepper INSTRUCTIONS: 1 Place the skillet (stainless steel or cast-iron skillet work the best!) over medium/low heat & melt butter. 2 Add onion to the pan & stir to coat with butter. 3 Check & stir the onions every 5-10 minutes. If onions begin to burn, lower the heat. 4 Around 10 minutes onions will start to soften & turn translucent. Around 30 minutes the onions will begin to turn light brown in color. Around 50 minutes the onions will be dark golden and smell very caramelized. At this point, you can remove the onions from the heat. 5 Preheat the oven to 425F. 6 Scatter the onions evenly over each flatbread and sprinkle 1 tablespoon of feta cheese on each. Bake the flatbreads on a baking sheet for 8-10 minutes. Remove & cool slightly. 7 Toss arugula with olive oil and salt and pepper to taste. Top each flatbread with equal amounts of arugula & sliced figs. Sprinkle with additional feta if desired. Cut into slices and serve warm.

A photo posted by Nutrition Basics (@nutrition.basics) on

January 6- Cranberry, ginger and lime chia parfaits 

January 7- Roasted parsnip, garlic and apple soup 

January 8- Amped-up avocado toast 

January 9- Sweet potato hummus 

January 10- Watermelon poke bowls 

January 11- Zucchini carpaccio

January 12- Salmon and eggs in a spaghetti squash basket


🍳 Made a different kind of toad in the hole… Salmon & Eggs in a Spaghetti Squash Basket + GIVEAWAY for 10 dozen of the dreamiest @vitalfarms pasture-raised eggs! A favorite of mine, their yolks so bright, rich and creamy, a true reflection of the care their “girls” get, 108 square feet to roam. To enter do these 2 things: 1️⃣ Follow @heartbeetkitchen and @vitalfarms 2️⃣ Tag a friend in the comments below who likes to put an egg on it! 🍳 For extra entry: regram this image and tag me, @heartbeetkitchen. Winner announced March 5, 8:30am central time. US residents only. (The eggs won’t come all at once, so don’t worry about having to quickly eat 10 dozen. ☺️) #f52grams #thekitchn #madeinstaub #happychickens

A photo posted by Amanda Paa (@heartbeetkitchen) on

January 13- Chickpea, barley and butternut squash lunch bowls

January 14- Israeli couscous with Brussels sprouts, sweet potato and pomegranate


Recipe post below / Receta en español abajo : Israeli Couscous with Brussels Sprouts, Sweet Potato and Pomegranate Ingredients: Water 1 large sweet potato, peeled and diced 300 grams / 10.5 oz Brussels sprouts, trimmed and halved or quartered 1 cup Israeli couscous Half a pomegranate, seeds 3 tbsp orange juice 3 tbsp lemon juice ½ teaspoon salt ½ teaspoon Dijon mustard Fresh cilantro and pepper 1. Bring a pot of water to the boil. Place a steamer on top and steam the sweet potato and Brussels sprouts until soft. 2. In a separate pot, boil the Israeli couscous until soft. Drain. 3. In a small bowl combine the orange juice, lemon juice, salt and Dijon mustard. 4. Toss the sweet potatoes, Brussels sprouts and pomegranate seeds with the juice dressing. Sprinkle over some fresh cilantro and pepper. Couscous Israelí con Boniato, Coles de Bruselas y Granada Ingredientes Agua 1 boniato grande, pelado y cortado en dados 300 gramos de coles de Bruselas, cortados en dos o cuatro 175 gramos de couscous israelí Las semillas de media granada 3 cucharadas de jugo de naranja 3 cucharadas de jugo de limón ½ cucharadita de sal ½ cucharadita de mostaza de Dijon Cilantro fresco y pimienta 1. Llevar una olla de agua a ebullición. Cocinar al vapor el boniato y las coles de Bruselas hasta que estén blandos. 2. En otra olla cocinar el couscous israelí en agua hirviendo hasta que esté blando. 3. En un bol pequeño combinar los jugos, sal y mostaza. 4. Mezclar el boniato, coles de Bruselas, semillas de granada y la salsa. Añadir cilantro fresco y pimienta y servir. #vegetarian #vegetariano #vegan #vegano #comida #comidavegana #foodstagram #recetas #govegan #cocina #comidasana #whatveganseat #instafood #ñamñam #foodies #veganfoodshare #veganfood #vegandiet #foodpics #healthyeating #vegansofig #plantbased #comidasaludable #veganrecipes #veganlifestyle #feedfeed #meatfreemonday

A photo posted by Cilantro and Citronella (@cilantro_and_citronella) on

January 15- Taco-stuffed sweet potato

January 16- Caprese gazpacho

January 17- Charred corn and zucchini pasta salad


Charred Corn and Zucchini Pasta Salad. Yes please! New recipe on the blog today. Post in partnership with @oldelpaso 😜

A photo posted by Tieghan (@halfbakedharvest) on

January 18- Grilled chicken salad with avocado and grapefruit


Lunch bowls are the best!!😍 ✅Chopped lettuce ✅Pomegranate ✅Avocado ✅Garbanzo Beans ✅Sliced Chicken ✅Grapefruit

A photo posted by HEALTHY FOOD🍎🍋🍊🍇🍍 (@fitfoodaddiction) on

January 19- Winter spiced porridge 

January 20- Beet salad with hazelnuts and feta

January 21- Seared scallops and buckwheat

January 22- Veggie quiche 

January 23- Chicken avocado caprese salad


Chicken Avocado Caprese Salad Recipe By: @cafedelites . More on her blog @cafedelites Serves: 4 Ingredients Marinade/Dressing: ¼ cup (60 mL) balsamic vinegar 2 tablespoons (30 mL) olive oil 2 teaspoons brown sugar 1 teaspoon minced garlic 1 teaspoon dried basil 1 teaspoon salt Salad: 4 chicken thigh fillets, skin removed (no bone)* 5 cups Romaine (or cos) lettuce leaves, washed and dried 1 avocado, sliced 1 cup cherry or grape tomatoes, sliced ½ cup mini mozzarella / bocconcini cheese balls ¼ cup basil leaves, thinly sliced Salt and pepper, to season Instructions: Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing. Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest. Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.

A photo posted by @keephealthy on

January 24- Rosemary and kale tofu scramble

January 25- Superfood salad

January 26- Curried chickpea and avocado stuffed peppers

January 27- Vegan molasses and pumpkin chocolate-chip muffins

January 28- Pesto cauli-rice

January 29- Chimichurri chicken


Chimichurri Chicken❤️ A simple chimichurri sauce of oil, vinegar, garlic, and parsley flavors this grilled chicken and green bean main dish recipe. ingredients 4 skinless, boneless chicken breast halves 3 tablespoons cooking oil 12 ounces fresh young green beans 3/4 cup packed Italian parsley 1 tablespoon cider vinegar 2 cloves garlic, halved 1/4 teaspoon crushed red pepper 1 lemon, peel and juice directions 1. Brush chicken with 1 tablespoon of the oil; sprinkle 1/4 teaspoon each salt and black pepper. On charcoal grill, cook chicken on rack directly over medium coals for 12 to 15 minutes or until no longer pink, turning once halfway through grilling time. 2. Place beans in microwave-safe 1-1/2-quart dish. Add 1 tablespoon water. Cover with vented plastic wrap. Cook on high 3 minutes; drain. 3. For Chimichurri sauce, in small food processor bowl combine parsley, the remaining oil, the vinegar, garlic, 1/4 teaspoon salt, and red pepper. Process until nearly smooth. Serve chicken and beans topped with Chimichurri sauce, lemon peel, and juice. Makes 4 servings. #healthyfood #healthyeating #healthymom #healthylife #healthybody #healthyrecipes #healthspo #healthygirl #healthychoices #healthysnack #healthydiet #healthyish #healthymeals #fitpregnancy #fitnation #fitstagram #dietfood #fruitsalad #fitspo #healthyhabits #mealprep #cheatmeal #cheatdays #cheatfood #fruitlovers #fruitbased #fruitbowl #weightlossjourney #healthybreakfast #weightlossjourney

A photo posted by Healthy Cookbook + Lifestyle (@opulentnutrition) on

January 30- Grilled eggplant roll-ups


😍Grilled eggplant roll-ups with ricotta pesto A combination of robust herby pesto and creamy ricotta rolled up in slices of smoky, tender grilled eggplant. You can serve them as part of an antipasto selection, or as a side dish with Mediterranean-style grilled fish, chicken or skewers. 2 medium eggplants 2 tablespoons extra virgin olive oil ½ cup ricotta cheese ¾ cup pesto (homemade or store bought) 2 teaspoons lemon juice PREHEAT a stovetop grill pan or outdoor grill over high heat. CUT the eggplants lengthwise into 1/4-inch thick slices (about 6 slices each eggplant). BRUSH the eggplant slices evenly with olive oil on both sides. GRILL the eggplant slices in batches for 3 minutes each side. ALLOW to cool slightly. MIX the ricotta cheese, pesto and lemon juice together in a small bowl. SPREAD a heaped tablespoon of the mixture evenly over each eggplant slice. ROLL up the eggplant slices, place on a plate seam-side down, brush with a little olive oil if desired, and serve immediately. #healthyfood #healthyeating #healthymom #healthylife #healthybody #healthyrecipes #healthspo #healthygirl #healthychoices #healthysnack #healthydiet #healthyish #healthymeals #fitpregnancy #fitnation #fitstagram #dietfood #fruitsalad #fitspo #healthyhabits #mealprep #cheatmeal #cheatdays #cheatfood #fruitlovers #fruitbased #fruitbowl #weightlossjourney #healthybreakfast #weightlossjourney

A photo posted by Healthy Cookbook + Lifestyle (@opulentnutrition) on

January 31- Spinach pancakes with blackberry jam

Lisa Bensley is the founder of BeautyByBenz, a health and beauty blog that is really just an excuse to buy too much makeup. When she is not writing, she's probably boxing, obsessing over her Dachshund, Stanley, reading, or binge-watching Law & Order: SVU. Follow her (and Stanley's) antics on Instagram.