Martha’s favorite recipes for eating healthy during the week

Martha’s favorite recipes for eating healthy during the week

With so many indulgent meals and desserts on offer during the holidays, it’s easy to lose track of our routines and health goals. (I for one cannot resist another slice of pie or a fresh-baked cookie!) But after the celebrations it’s important to get back to our smart eating habits, and that’s why we’ve included some of my healthiest recipes in our meal kit boxes for the month of December. Enjoy vegetables and hearty soups that are delicious and good for you, so you can get a head start on your New Year’s resolution! –Martha Stewart 

Warm Vegetable Pan Roast with Feta & Arugula-Pepita Salad
Never have we been so strategic with our forks when building a bite of this dynamic salad: golden brown sweet potato, roasted red onion, crunchy pumpkin seeds, creamy feta and nutty mushrooms—all aboard! Tossed in a tangy vinaigrette and served with toasty ciabatta, this salad is an exciting marriage of textures and flavors.

Winter Vitality Bowl with Chicken and Vegetables
In this colorful and filling grain bowl, carrots and beets are peeled and shredded raw—truly the best way to highlight their natural sweetness, while lending a refreshing crunchy texture. Be sure to wear gloves when grating beets to protect your skin from the juices! Dijon mustard is the secret to a tangy and slightly creamy dressing.

Shiitake & Bok Choy Rice Bowl with Carrot Salad and Beans
This meal is balance in a bowl. Slivers of shiitake mushrooms provide depth and umami to the rice, and chopped bok choy adds a refreshing crunch. We added two bright toppings: grated carrots and adzuki beans, which we love for their reddish hue. Both get tossed in a punchy ginger dressing that will surely build your immune system as the weather grows cooler.

Roasted Cauliflower and Lentils with Tahini and Sumac
Cauliflower cooks up nutty and tender when roasted in this hearty meal and we love Medjool dates because they taste like brown sugar caramel. Served over tender lentils and topped with a tangy tahini sauce, you’ll be scraping your plate clean.

Italian Green Vegetable Soup with Crusty Garlic Bread
Tuscan cuisine epitomizes simplicity, and this famous soup is no exception. Ribollita translates to “reboiled,” as historically, this soup was made in one day and allowed to sit overnight. Reheated the next day, the developed flavors were even better than the day before! We dare you to test that self-control with this recipe!

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