5 Healthy Comfort Food Recipes Pinterest Readers Are Obsessed With

Kelsey Clark

Thanks to the health food movement and innovative food bloggers, the words "healthy" and "comfort food" now exist in the same sentence. It's possible to find low-calorie options brimming with nutritious ingredients while also promising to keep you satiated and satisfied. It goes without saying that these comforting yet healthy dishes are a big hit—so much so that Pinterest is nearly bursting at the seams with hearty, superfood-packed, healthy comfort food recipes that are perfect for any time of the year.

We sifted through these delicious and nutritious recipes to find our favorites. The following five pins from Love and Lemons, Pinch of Yum, The First Mess, Cafe Delites, and Julia's Album stood out in particular, both in terms of their sheer circulation as well as their mouthwatering imagery. Whip up one or all five of these recipes, and enjoy all the comfort without the calories all summer long.

Head below for five healthy comfort food recipes Pinterest readers are obsessed with.

Vegan butternut squash–stuffed shells


Cubed butternut squash
Extra-virgin olive oil
Jumbo shells
Fresh baby spinach
Crumbled tofu
Dried oregano


Preheat the oven to 350°F, and line a baking sheet with parchment paper. Toss the butternut squash with a drizzle of olive oil and a few pinches of salt and pepper. Roast until golden brown, 20 to 25 minutes.

For the full recipe, head over to Love and Lemons.

Burst Tomato and Zucchini Spaghetti With Avocado Sauce




Yellow and red cherry tomatoes
Zucchini, spiralized
Whole wheat spaghetti (optional)
Olive oil
Salt and freshly ground pepper
Fresh flat leaf parsley
Green onions
Garlic clove
Lemon, juiced


Blend all sauce ingredients together on pulse until smooth, and set aside.

Heat cherry tomatoes and a drizzle of olive oil in large skillet until roasted and skins split, and then remove from heat. Add zucchini to the same pan, toss for two minutes, add the avocado sauce, and toss until combined. Season to taste.

For the full recipe, head over to Pinch of Yum.

Super-Savory Veggie, Hemp, and Millet Nuggets




Cook millet
Hulled hemp seeds
Psyllium husk powder
Nutritional yeast
Grainy mustard
Avocado Oil
Broccoli and carrots, grated
Small shallots, peeled
Fresh rosemary, minced
Ground Turmeric
Lemon zest
Cayenne pepper
Sea salt and ground black pepper


Preheat oven to 400°F. Line a baking sheet with parchment paper, brush with oil, and then set aside.

Combine the millet with water and a pinch of salt in a small saucepan, and simmer until all water is absorbed and grains are fluffy.

Heat the avocado oil in a medium pan, and then sauté broccoli, carrots, and shallots. Season with salt and pepper, and then add rosemary, turmeric, lemon zest, and cayenne pepper.

Prepare millet in a food processor with the cooked vegetable mixture, hemp seeds, psyllium husk powder, nutritional yeast, and grainy mustard.

Form nuggets, and line on a baking sheet, and then bake 22 minutes, flipping the nuggets at the halfway mark.

For the full recipe, head over to The First Mess.

Butternut squash and spinach lasagna




Butternut squash puree
Ricotta cheese
Cooked spinach
Garlic cloves
Gluten-free lasagna noodles
Mozzarella cheese
Parmesan cheese
Italian seasoning
Salt and pepper


Prepare a baking dish. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping.

Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.

For the full recipe, head over to Julia's Album.

Twice-baked chicken fajita sweet potatoes




Sweet potatoes, washed and scrubbed
Olive oil
Red onion, thinly sliced
Cooked chicken breast, sliced into 1-inch strips
Garlic cloves, minced
Yellow, green, and red bell peppers, sliced
Black beans, washed and rinsed
Ground cumin
Sweet (or smoked) paprika
Shredded Mexican cheese
Lime, juiced
Cilantro leaves
Avocado and salsa to serve


Preheat oven to 430°F. Spray a baking tray/sheet with nonstick spray and arrange sweet potatoes. Roast for one hour in the oven or until soft (check them after 40 minutes, and continue roasting if needed).

While the sweet potatoes are cooking, add a small amount of oil to the pan; add the onions to a skillet/frying pan over medium-high heat. Once transparent (about 1 to 2 minutes), add the chicken, garlic, and peppers. Cook until the garlic is fragrant. Add in the seasonings and continue cooking until chicken is completely coated in the seasonings. Mix the beans through; take off heat and set aside.

For the full recipe, head over to Cafe Delites.

This story was originally published on December 6, 2017, and has been updated.

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