New Year, New You Recipes

The holiday season is full of decadent desserts, feasts and cocktails that make it extremely easy to look forward to winter. Unfortunately, once Christmas and the New Year celebration wrap up, you're left with a few extra pounds that you wish would vanish immediately. Fortunately, the new year has a way of making it easier to start fresh and eat healthy. If you're looking to revamp your diet this January, check out these delicious wholesome recipes that'll make you crave a healthy second serving. New Year, new you – these dishes will make keeping up with your New Year's resolution easier than ever.

Triple Berry Spinach Smoothie
Start your morning out right with this cold and refreshing smoothie from Delish. You'll need:

  • 1 cup orange juice
  • 1 cup frozen blueberries
  • 1/2 cup frozen raspberries
  • 1/2 cup frozen strawberries
  • 1 1/2 cup fresh spinach
  • Honey or agave syrup
  • Ice.

Add the orange juice, blueberries, raspberries, strawberries and spinach to a blender and combine on medium-high speed. Blend until mixture is full combined.

Next, add 2 tablespoons of agave syrup or honey for extra sweetness. For an icier mixture, add ice cubes. Pour and enjoy!

Chicken, Feta and Sun-Dried Tomato Wraps
This creative wrap recipe from AllRecipes is an easy and delicious way to serve and eat a healthy lunch. You'll need:

  • 2 4 ounce skinless, boneless chicken breasts
  • 1/2 cup sun-dried tomato dressing
  • 8 sun-dried tomatoes
  • 1 cup boiling water
  • 1/3 cup crumbled feta cheese
  • 4 cups fresh spinach
  • 4 whole wheat tortillas.

First, combine chicken breasts and 1/4 cup dressing in a large freezer bag. Seal, give it a shake, place in refrigerator and allow to marinate for a few hours.

Next, preheat grill or skillet on high-heat setting. Place sun-dried tomatoes and hot water in a small bowl and set aside for about 10 minutes. Once the time is up, drain tomatoes and thinly slice them.

Place chicken on grill or skillet. Cook for about 15 minutes, turning once at the half way point.

After the chicken is fully cooked, cut into strips. Place chicken in medium bowl with tomatoes, feta and spinach. Toss mixture with remaining 1/4 cup dressing.

Finally, distribute the filling between the tortillas and wrap. Cut in half and enjoy!

Spaghetti Squash Lasagna
This recipe from Cooking Light magazine is full of fiber and cuts the carbs in half from the traditional plate of lasagna. It'll make the perfect healthy choice for dinner. You'll need:

  • 2 small spaghetti squash
  • 2 teaspoons olive oil
  • 1 8-ounce package fresh spinach
  • 4 garlic cloves sliced
  • 1/2 cup skim ricotta cheese
  • 1/8 teaspoon Kosher salt
  • 2 ounces lean ground turkey
  • 2 ounces shredded skim mozzarella cheese
  • 1 1/2 cups marinara sauce lower sodium for a healthy dish
  • 1/4 cup grated Parmesan cheese.

First, preheat the oven to 350 degrees. Next, cut both squash in half, lengthwise. Scoop out the seeds and place on baking sheet, cut sides up. Bake the halves for 50 minutes. Once time is up, let sit for 10 minutes and then scrape inside of squash with fork to successfully remove strands – they will resemble spaghetti noodles. Use a dish towel to squeeze spaghetti strands until dry.

Using a large skillet, cook garlic and oil over medium-high heat for about 30 seconds. Then, add spinach, cook until it wilts and remove from heat. In a medium bowl, combine the spaghetti squash, spinach, ricotta, salt and half of the mozzarella. Set aside.

Place skillet back on medium-high heat and add turkey. Cook until browned – this should take about four minutes. Add marinara sauce and reduce heat. Let simmer for 4 minutes and remove from heat. Next, increase oven temperature from 350 to 425 degrees.

Assemble spaghetti squash boats by spooning sauce evenly into each half's bottom. Top marinara with squash combination. Sprinkle each with an even amount of remaining mozzarella and finish it off with grated Parmesan cheese. Place the boats in the oven and bake for 20 minutes.

Once the time is up, preheat the broiler while squash boats are in the oven. Broil for about 2 minutes to give the cheese a golden brown color. Remove the spaghetti squash boats from the oven and let stand for about 10 minutes. Once they have cooled completely, enjoy!