Vegetarian
Warm roasted sweet potatoes, crisp apple, quinoa and greens come together in an easy early-fall bowl.
Serves: 2–3
Prep: 15 minutes | Cook: 25 minutes
Ingredients: 2 medium sweet potatoes cubed, 1 tbsp olive oil, 2 cups cooked quinoa, 2 cups baby spinach, 1 small apple thinly sliced, ¼ cup dried cranberries, ¼ cup pumpkin seeds, ⅓ cup crumbled feta, salt and black pepper. For the dressing: 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 2 tsp maple syrup and a pinch of salt.
Directions:
Preheat oven to 425°F.
Toss sweet potatoes with olive oil, salt and pepper. Spread on a baking sheet.
Roast for 20–25 minutes, turning halfway through, until tender and lightly browned.
Whisk together all dressing ingredients.
Divide quinoa and spinach between bowls.
Add roasted sweet potatoes, apple slices, cranberries, pumpkin seeds and feta.
Drizzle with maple-Dijon dressing and serve warm.
Everyday Glow Tip: Make extra sweet potatoes and quinoa for an easy lunch the next day.
🍠 Roasted Sweet Potato & Harvest Quinoa Bowl
🍁 Maple Dijon Glazed Salmon
Pescatarian
Flaky salmon with a sweet-savory maple Dijon glaze makes this an easy dinner that feels special without requiring much work.
Serves: 2
Prep: 10 minutes | Cook: 12–15 minutes
Ingredients: 2 salmon fillets, 1 tbsp Dijon mustard, 1 tbsp pure maple syrup, 1 tsp olive oil, 1 minced garlic clove, 1 tsp fresh lemon juice, ½ tsp smoked paprika, salt and black pepper. Optional sides: roasted Brussels sprouts and wild rice.
Directions:
Preheat oven to 400°F and line a baking sheet with parchment paper.
Pat salmon dry and season lightly with salt and pepper.
Mix Dijon mustard, maple syrup, olive oil, garlic, lemon juice and smoked paprika.
Brush the glaze generously over the salmon.
Bake for 12–15 minutes, or until the salmon reaches 145°F in the thickest part and flakes easily.
Spoon any remaining cooked glaze from the pan over the salmon.
Serve with roasted Brussels sprouts and wild rice, if desired.
🍅 Creamy Tuscan Chicken
Healthy
Juicy chicken, spinach and sun-dried tomatoes in a light garlic-Parmesan cream sauce—the kind of healthy dinner that doesn't taste like the healthy option.
Serves: 4
Prep: 10 minutes | Cook: 25 minutes
Ingredients: 4 small boneless skinless chicken breasts, 1 tbsp olive oil, 3 minced garlic cloves, ½ cup low-sodium chicken broth, ¾ cup half-and-half, ⅓ cup grated Parmesan, ½ cup chopped sun-dried tomatoes, 2 cups baby spinach, 1 tsp Italian seasoning, ½ tsp paprika, salt and black pepper.
Directions:
Season chicken with Italian seasoning, paprika, salt and pepper.
Heat olive oil in a large skillet over medium heat.
Cook chicken for about 5–7 minutes per side, depending on thickness, until browned and the center reaches 165°F. Remove and set aside.
Lower the heat and add garlic. Cook for about 30 seconds.
Pour in chicken broth and scrape up the flavorful browned bits from the skillet.
Stir in half-and-half, Parmesan and sun-dried tomatoes. Simmer gently for 2–3 minutes until slightly thickened. Avoid a hard boil.
Add spinach and stir until wilted.
Return chicken to the skillet and spoon the sauce over the top. Simmer for another 2–3 minutes.
Serve with roasted vegetables, brown rice, or your favorite grain.
Everyday Glow Tip: For an even lighter version, serve the chicken over sautéed spinach or roasted vegetables instead of pasta.
