One very popular New Year’s resolution is to eat healthier. If that is your resolution, here are some amazing healthy recipes to help you out.

Snickers Chia Seed Pudding, adapted from: Healthy Vegan Desserts
Normal chia seed pudding is always good and healthy, but this recipe puts a fun twist on it. It is still very healthy, it’s just a little tastier! If you are craving sweets this Snickers Chia Seed Pudding is perfect for you. (makes 3 servings)
Ingredients:

• Pudding
• 1 cup water
• 1 Tbsp almond butter (or any nut butter of your choice)
• 1 Tbsp Cocoa Powder
• 1 Tbsp Cacao Powder (If you don’t have Cacao powder, you can just put in a second Tbsp of Cocoa powder instead)
• ¼ cup chia seeds
• 2 Tbsp maple syrup (best to use organic pure maple syrup)
• 1 Tsp vanilla extract
• Caramel
• ¼ cup Almond butter (or any nut butter of your choice)
• A pinch of salt

Directions:

For Pudding:

Whisk all the pudding ingredients together

Put in the refrigerator for at least 2.5 hours

For Caramel:

Mix all caramel ingredients together

Put in the microwave for 30 sec.

Pour on top of pudding right before eating

Roasted Veggie Bowl, recipe by: @maddogg.food on Instagram
This recipe is great because it is very customizable. You can use any veggies, any rice, and any protein you like. It is really good with sweet potatoes, bell peppers, carrots, and Brussel sprouts. You can use as many and as little veggies as you want. A good option for protein is tofu but you can definitely use anything you want. (makes 6 servings)

Ingredients:

• About 10 cups of chosen veggies
• A drizzle of Olive oil
• Salt and pepper to taste
• For ginger maple glaze:
• 4 tbsp of olive oil
• 1 ½ tbsp crushed ginger
• 1 tbsp pure maple syrup
• 6 cups white or brown rice ( one cup per bowl)
• Protein of choice
• 2 handfuls of arugula or spinach

Directions:

For Veggies:

Preheat oven to 375°F

line roasting pan/baking sheet with parchment paper

Toss all veggies with olive oil, salt, and pepper

Put veggies on the pan in a single layer

Place pan into the oven for 45-50 minutes, until veggies are golden brown.

Make sure to baste veggies with ginger maple glaze about 3 times while cooking and turn veggies halfway through.

Put rice, protein of choice, veggies, arugula/spinach into a bowl, and enjoy!

For ginger maple glaze:

add the olive oil, ginger, and maple syrup to a small mixing bowl and mix them together

Spicy Noodles with Peanut Sauce, recipe by: New York Times Cooking
This is most definitely the best recipe on this list. It is a bit spicy but that can be adjusted based on how you make it. This recipe also uses beyond meat which makes it even yummier but you can also use real meat if you like.

Ingredients:

• 1 ½ tablespoons red-pepper flakes (adjust for spice)
• 1 ½ tablespoon low-sodium soy sauce
• 1 ½ teaspoon toasted sesame oil, plus more as needed
• Kosher salt and black pepper
• ½ cup plus 1 tablespoon neutral oil, like grapeseed or vegetable oil
• 6 tablespoons roasted, salted peanuts, coarsely chopped
• Rind of 1/2 orange, peeled into 2- to 3-inch strips
• 1 pound ground beyond meat (also can use 1 pound ground chicken, pork or beef, or crumbled tofu)
• 10 to 12 ounces ramen or udon noodles, preferably fresh
• 3 tablespoons finely chopped chives

Directions:

In a medium heatproof bowl, stir together red-pepper flakes, soy sauce, and sesame oil.

Bring a large pot of salted water to boil.

Meanwhile, in a large (12-inch) skillet over medium heat, cook the 1/2 cup oil, peanuts, and orange rind, shaking the pan occasionally, until the peanuts are golden and bubbling, 3 to 5 minutes.

Immediately pour the contents of the skillet over the red-pepper mixture (be careful of splattering!) and set aside.

Meanwhile, in the same skillet, heat the remaining tablespoon oil over medium-high. Add your choice of meat and press down with a wooden spoon into a thin layer.

Season with salt and a generous amount of black pepper and cook, without stirring, occasionally pressing the layer of meat down, until the bottom is browned, 5 to 7 minutes.

Break the meat up into small pieces and cook, stirring occasionally, until cooked through, 1 to 2 minutes more.

While the meat cooks, boil the noodles according to package directions, until chewy but not soft.

Drain and toss with a bit of sesame oil.

Remove and discard the orange rind from the chile oil.

Off the heat, add the chile oil to the meat and stir to coat, scraping up any browned bits from the pan. Add the noodles and toss to coat.

Top with chives and serve at once.

Bliss Bites, recipe by: A Couple Cooks
These are great as a little snack to get you through the day. They are gluten-free and vegan peanut butter, chocolate no-bake bites. Don’t stress if you don’t have exactly the right maple syrup or cocoa powder although it is definitely recommended to use Grade A syrup.
Ingredients:

• 6 tablespoons refined coconut oil, divided
• ¼ cup plus 2 tablespoons peanut butter, divided
• ¼ cup plus 1 tablespoon Grade A dark maple syrup, divided
• ¼ cup dutch process (or dark) cocoa powder
• 1 teaspoon vanilla extract
• 1 pinch kosher salt
• 1 cup rolled oats

Directions:

Place 9 cupcake liners into a muffin tin (or 18 liners in a mini-muffin tin).

In a small saucepan over low heat, melt 5 tablespoons coconut oil and stir together 2 tablespoons peanut butter, ¼ cup maple syrup, ¼ cup cocoa powder, 1 teaspoon vanilla extract, and 1 pinch of kosher salt.

When fully combined, remove from heat and stir in 1 cup rolled oats. Spoon into cupcake liners. Refrigerate while making the peanut butter topping.

In a small saucepan over low heat, stir together ¼ cup peanut butter, 1 tablespoon maple syrup, and 1 tablespoon coconut oil.

Spoon the warm peanut butter mixture over the chocolate oat mixture.

Freeze for 15 to 20 minutes until set, or refrigerate until serving. Store refrigerated.