Date-and-Almond Fudge with Sesame and Coconut
Bloggers Melissa and Jasmine Hemsley make this minimalist recipe with healthy fats—coconut oil and roasted almond butter—for a sticky, rich and satisfying vegan sweet.
Baked Sweet Potato Chips
These addictive homemade chips are easy to make.
Spicy Kale-Pistachio Dip
This spicy dip comes together in just 20 minutes and is also great as a sauce on everything from seafood to meat to vegetables.
Honey-Nut-Oat Crumble Topping
Joanne Chang sweetens her crunchy crumble with honey instead of sugar.
Cranberry-Pumpkin Seed Energy Bars
These honey-flavored cereal bars with puffed rice and toasted oats, from Real Snacks by Lara Ferroni, make a great substitute for store-bought energy bars. They can be made with almost any mix of nuts and dried fruit.
Crispy Kale with Lemon-Yogurt Dip
“I like the idea of making a healthy kind of potato chip that’s not one of those packaged, dehydrated vegetable chips,” Seamus Mullen says. He roasts kale with extra-virgin olive oil and garlic until it’s crunchy.
Guacamole with Charred Jalapeño and Scallions
F&W’s Grace Parisi invented this smoky guacamole. For a brighter, crunchier guacamole, finely chop the scallions, garlic and jalapeño and stir them in raw.
Spelt Focaccia with Kale, Squash and Pecorino
Paul Kahan tops a focaccia made with spelt flour, which is high in protein, with tangy marinated kale, sweet slices of winter squash and shavings of nutty pecorino cheese.
Tuna-and-Tomato Pizza with Aioli
Chef Mauricio Couly tops crispy pizza crusts with anything from tomato and basil to the tuna and garlicky aioli here.
Tomato Salsa with Cucumber "Chips"
This healthy take on the traditional chips-and-salsa combo is nearly fat-free and super-refreshing. The antioxidant-rich salsa is delicious served right after it’s made, but the flavors meld nicely after a day or two in the refrigerator.
Cabbage, Watercress and Pine Nut Dumplings
Be sure to chop the filling for these vegetarian dumplings with a knife; they become too wet and pasty in a food processor. We liked the dumplings boiled in water, but they’re also delicious cooked in a steamer.
Joël Robuchon ingeniously softens spongy eggplant by steaming it instead of sautéing it in oil. “Usually, cooked eggplant absorbs so much oil and becomes full of fat,” he says.
Shrimp-and-Vegetable Summer Rolls
Vietnamese rolls stuffed with shrimp get crunch and color from yellow peppers, lettuce and carrots—which, like most orange fruits and vegetables, are high in cancer-fighting alpha carotene.
Marco Flavio Marinucci splurges on a light brushing of California truffle oil, but this savory focaccia is just as delicious without it.
Spicy Spinach Dip with Pine Nuts
Toasted baguette slices or crudités. Or use as a condiment for curries, steaks or roast chicken.
Fruit-and-Nut Trail Mix
Chef Jeremy Sewall stashes healthy snacks, like this roasted nut mix, around the kitchen to help him resist other temptations.
Serve this outstanding snack as components to be assembled DIY-style: a can of good-quality sardines; a basket of oiled toasts; and little bowls of sweet balsamic glaze and flaky salt.
Joyce's Vietnamese Chicken Meatballs in Lettuce Wraps
Jennifer Joyce gives these chicken meatballs a heavenly sticky glaze by rolling them in sugar before baking.
Taiwanese Sesame Cucumbers
This quick pickle was inspired by Japanese cucumbers dressed in sesame oil, salt and sesame seeds.
Mom's Nutty Granola
This granola recipe from Jessamyn Waldman’s mother is more nutty than sweet. Says Waldman, “I love it because I’m not a sweet breakfast person myself.”
Steven Satterfield says you can use any assortment of radishes for these toasts, like watermelon, pink beauty, cherry belle or d’Avignon. If you slice the radishes ahead of time, keep them in a bowl of ice water, which makes them extra cold and crispy.
Daniel Orr’s family grows several hundred acres of soybeans on their Indiana farm, but he never actually ate one until he lived in New York City and started ordering edamame at Japanese restaurants. Here, he tosses the beans with Indian spices (pickle masala) and olive oil.
This recipe is full of potassium-packed bananas. Instead of processed sugar, it calls for agave nectar, a natural sweetener; a little canola oil replaces the usual butter. The bread is an improvement on the one Erin McKenna often made with her mother when she was growing up: “I thought it was so healthy, because of the bananas. I didn’t factor in all the sugar and butter.”
Elizabeth Falkner loves eating these energy-boosting, cardamom-spiced date bites made with almonds, walnuts and pistachios. “Eat two of these as a snack or with some juice for breakfast, and you’re satisfied,” she says.
Minted Watermelon Popsicles
These popsicles are a great fat-free snack, made with lots of naturally sweet watermelon and only a little sugar. They can be frozen in special popsicle molds or in standard ice cube trays (three cubes equals one serving). Joy Manning has them whenever she feels the temptation to visit the new gelato shop around the corner from her apartment.
Coconut-Mango Frozen Yogurt
Sophie Dahl’s coconut frozen yogurt with a swirl of mango is like a tropical take on the classic orange Creamsicle. The method here, which does not require any special equipment, gives the frozen yogurt a fluffy, slightly icy texture, like a granita. For more creaminess, freeze the coconut base in an ice cream maker and swirl in the mango as soon as the frozen yogurt is done.
Yogurt Panna Cottas with Honey
Thick and creamy Greek-style yogurt contains bacteria cultures that may aid in digestion and strengthen the immune system. As an homage to her Greek heritage, Marisa Churchill uses it as the base for her tangy, low-fat panna cottas.
These wheat-free, butterless brownies are decadent and dense. “It’s really, really hard to make a good vegan brownie,” says chef Erin McKenna. Her first efforts using applesauce and vegetable oil were cakey or fluffy. It took her six months of making small adjustments to perfect them.
Rice Pudding with Dried Apricots
As kids, Mateo Granados and his sisters loved to make this creamy rice pudding. To update the recipe, Granados likes to add chewy bits of dried fruit such as apricots, cherries or golden raisins.
Greek Salad Skewers with Anchovy Aioli
For a playful presentation, slide a fat, flat slice of cucumber onto the bottom of each skewer so these snacks can stand upright on a serving platter.
Moroccan Flatbreads with Roasted Tomatoes
At Sakara Life, a plant-based meal delivery company, these chewy, buckwheat flatbreads are the canvas for an array of colorful, delicious toppings. This sweet and tangy version is a healthy alternative to pizza--the creamy curried carrot puree is a surprisingly satisfying substitute for cheese.