If you've ever searched the web for healthy recipes, quick workouts, or relationship advice, you're likely well acquainted with Well+Good. The health and wellness destination has made a name for itself as an authority on all things healthy living and now, the site's founders are treating readers to their first-ever cookbook.
Available now, the book, Well+Good: 100 Healthy Recipes + Expert Advice for Better Living, includes recipes and lifestyle tips from some of the most trusted health gurus in the business. Think Elle Macpherson, Venus Williams, Lea Michele, and Misty Copeland—just to name a few.
They're all sharing recipes for their favorite quick and easy meals to make at home. Each recipe includes information about what kind of dietary plan it falls into, from vegan and paleo to gluten-free and keto. You'll also learn what the benefits of each dish can provide. Some might work to improve your skin or mood while others are great for digestion and energy.
Ahead, take a sneak peek at three delicious, gluten-free recipes from the cookbook.
Baharat-Spiced Eggplant with Cherry Tomatoes and Yogurt
Created by Top Chef's Padma Lakshmi, this recipe is gluten-free, low-inflammation, paleo, and vegetarian. It was inspired by an eggplant dish the foodie tried in Istanbul and it combines sweet, salty, and spicy flavors to perfection.
2 large eggplants
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 medium yellow onions, diced
2 garlic cloves, minced
2 serrano peppers, minced
2 tablespoons Baharat (see Tip)
1/2 teaspoon lime zest
2 to 3 tablespoons fresh lime juice (from about 1½ limes)
1/2 cup yogurt
1 cup cherry tomatoes, halved
4 tablespoons chopped fresh parsley
Preheat the oven to 425°F and line a baking sheet with aluminum foil.
Halve each eggplant lengthwise. Score the insides of the eggplant flesh in a crosshatch pattern and place on the prepared baking sheet. Brush lightly with olive oil and season with salt and black pepper. Roast for about 45 minutes, or until fork-tender.
Meanwhile, heat 3 tablespoons of the oil in a large sauté pan over medium heat. When it shimmers, add the onions and cook, stirring occasionally, until golden brown, about 10 minutes. Taste and season with salt. Add the garlic, serranos, and baharat and cook for 2 minutes more, or until soft.
In a small bowl, stir together the lime zest and lime juice.
Transfer each roasted eggplant half to a plate. Divide the lime mixture over the tops. Add the onion mixture, dividing it evenly, and dress with the yogurt. Add 1/4 cup of the cherry tomatoes and 1 tablespoon of the parsley to each. Serve.
Raspberry-Peach Smoothie Bowl
This fruity smoothie bowl comes from fitness pro, Kayla Itsines. It's free of dairy and gluten and is also paleo, vegan, and vegetarian-friendly. Itsines turns to this recipe to give her the energy she needs to fuel her through an active day.
Ingredients for the bowl:
1 frozen banana, sliced
1/2 cup frozen strawberries
1/2 medium peach, pitted
1/2 cup low-fat plain yogurt (see Tip)
1/3 cup low-fat milk or nondairy milk
1/2 teaspoon pure vanilla extract
Ingredients for toppings:
1 tablespoon slivered almonds, toasted
1 tablespoon unsweetened coconut flakes, toasted
1/2 medium peach, pitted and thinly sliced
6 to 8 fresh raspberries
1 teaspoon chia seeds
In a high-speed blender, combine the banana, strawberries, peach, yogurt, milk, and vanilla. Blend until completely smooth.
Pour the smoothie mixture into a bowl and top with the toasted almonds, coconut flakes, peach slices, raspberries, and chia seeds.
Chocolate Ice Cream
If you're going to indulge in a bit of dessert, you won't feel any guilt eating a spoonful of this chocolate ice cream created by Frank Lipman, MD. Yes, this ice cream recipe comes straight from a doctor. It's all the frozen deliciousness without the extra sugar (and it's so easy to make).
1 (13.5-ounce) can full-fat coconut milk, refrigerated overnight
1 tablespoon chocolate whey protein powder
1 teaspoon raw cacao powder
1 tablespoon smooth Almond butter
8 to 10 ice cubes
Open the can of chilled coconut milk and scoop the solid white cream into a high-speed blender, reserving the clear liquid underneath. Add the protein powder, Cacao powder, almond butter, ice, and 2 to 3 tablespoons of the reserved coconut liquid. Blend, gradually increasing the speed from low to high, until completely smooth. Add more of the reserved coconut liquid as needed until the desired consistency is reached.
Divide the ice cream between two bowls and enjoy immediately.
For more healthy recipes like this, shop Well+Good's new cookbook below: