Savor Healthy Eats, Season After Season

Pair our extraordinary mountain views with vibrant fare for your table. From fall harvests and hearty holiday meals to lighter spring bites, explore these recipes for eating well.

Blistered Shishito Peppers

Add a spicy sidekick to any meal with these thin Asian peppers, roasted or grilled for maximum flavor. Skip the salt and add red chili flakes to boost heat.

Servings: 8 to 10

Ingredients

• 12-ounce package of Shishito peppers (about 15)
• ½ cup oil of choice
• Salt (optional) and pepper to taste
• Red chili flakes (optional)

Instructions

• Preheat the oven to 425° F, or preheat your outdoor barbecue grill.
• Wash and pat the peppers dry, and then coat them with oil, salt and pepper. Instead of salt, add chili flakes for extra spice.
• Place the peppers on a baking sheet and roast in the oven for 5 to 7 minutes. If you are using a barbecue grill, place peppers in a cast-iron skillet and cook them over the grill flame for 5 to 7 minutes.
• Use tongs to turn the peppers. For oven roasting, switch to broil and roast for 2 to 3 minutes until the peppers are blackened and blistered. On the barbecue, finish roasting until the peppers are blackened and blistered.
• Remove from heat and toss in a bowl. Serve with a dressing or your favorite dipping sauce.

Summer Salad

This fresh summer-inspired salad is delicious year-round. Roast nuts and grill meats over the campfire or at home on the barbecue. Low sugar and high protein make this salad a healthy crowd-pleaser.

Servings: 6 to 8

Ingredients

• 2 cups cooked quinoa
• 1 bunch spinach, washed
• 2 cups fresh strawberries or cherries, pitted and sliced
• ½ cup roasted walnuts (or nut of choice), chopped
• ½ cup feta cheese
• 1 red onion, diced
• About 2 tablespoons vinaigrette dressing, to taste
• Lemon wedge
  3 ounces grilled chicken, salmon, steak or your favorite animal protein

Instructions

• Wash spinach in a colander and set aside to dry.
• Wash and slice strawberries. If using cherries, remove pits and slice in half.
• In a large salad bowl, combine cooked quinoa, spinach, strawberries or cherries, toasted walnuts, feta cheese, onion and dressing.
• Toss until spinach leaves are coated. Zest the lemon and add a squeeze of juice to taste. Top with your choice of grilled protein.

Gut-Healthy Garlic-Cabbage Soup

Rich in antioxidants and fiber, this soup is comfort food that’s also nourishing. Enjoy a bowl on a cold evening or serve it at a gathering as a side dish. Store in the fridge for up to four days.

Servings: 4 bowls

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, chopped
• 5 cloves garlic, thinly sliced
• 4 cups chopped green cabbage
• 1 teaspoon dried oregano
• ½ teaspoon ground pepper, plus more for garnish
• 4 cups low sodium vegetable broth or no-chicken broth
• 1 (15-ounce) can no-salt added cannellini beans, rinsed
• ¼ cup grated Parmesan cheese
• 1 large egg
• 2 ½ tablespoons lemon juice
• 2 tablespoons chopped fresh dill, plus more for garnish
• ¼ teaspoon salt (optional)

Instructions

• Heat olive oil in a large Dutch oven over medium heat. Add chopped onion and sliced garlic; cook, until softened, about 4 minutes.
• Add 4 cups cabbage, oregano and pepper; cook until the cabbage starts to soften, about 3 minutes.
• Add broth and rinsed beans. Increase heat to high and bring to a boil. Then reduce heat to medium, cover and cook, stirring occasionally, until the cabbage is tender, about 8 minutes.
• In a heatproof bowl, whisk grated Parmesan, egg and lemon juice. While whisking, drizzle about ½ cup of the hot soup broth into the egg mixture until completely incorporated. Repeat once more.
• Remove the soup from the heat. Whisk in the tempered egg mixture. Stir in 2 tablespoons dill and salt to taste.

Source: Julia Levy, EatingWell

Healthy Green Bean Casserole with Almonds

Enjoy this lower-calorie twist on the classic green bean casserole, with almonds added for a satisfying crunch. It’s an ideal weeknight or special-occasion side dish, with less sodium to boot.

Servings: 8 to 10

Ingredients

• 1 pound fresh green beans, trimmed
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• ½ cup low-fat milk (dairy or non-dairy)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• ¼ cup sliced almonds
• 1 cup whole wheat breadcrumbs

Instructions

• Preheat the oven to 375° F. In a large skillet, sauté green beans, onion and garlic in olive oil until tender.
• In a separate bowl, whisk together chicken broth, milk and thyme.
• Pour the wet ingredients over the green bean mixture; season with salt and pepper.
• Transfer to a baking dish and top with sliced almonds and whole wheat breadcrumbs.
• Bake for 25 to 30 minutes or until golden brown.

Source: Nummy Recipes

Pumpkin Spice Energy Balls

These pumpkin pie spice energy balls combine classic pumpkin spice flavor with a chewy texture and bits of crunch. Try cashew or almond butter for a more neutral flavor that lets the spices and pumpkin shine.

Servings: 8

Ingredients

• ½ cup smooth nut butter (cashew or almond butter)
• ¹⁄³ cup canned pumpkin
• 1 teaspoon natural vanilla
• 1 cup pitted dried dates
• ¼ cup pecan halves
• 1 ¼ cup old-fashioned rolled oats
• 3 tablespoons toasted unsalted pepitas
• 2 tablespoons chia seeds
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt

Instructions

• Stir together nut butter, pumpkin and vanilla in a small bowl.
• Process dates and pecans in a food processor until finely chopped, about 1 minute. Add oats, pepitas, chia seeds, pumpkin pie spice and salt. Process until fully combined.
• Add the pumpkin mixture. Process until fully incorporated.
• Line a large rimmed baking sheet with parchment paper. Using a 1-tablespoon cookie scoop or measuring spoon, scoop 24 portions of the dough onto the baking sheet.
• Using clean hands, roll each portion into a ball. Serve immediately or refrigerate, covered, for up to 5 days.

Source: Carolyn Malcoun, EatingWell

Electrolyte Replacement Smoothie

Drink this smoothie post hike or workout. Squeeze lemon and lime on top for added hydration and immune support. Add a handful of almonds for extra electrolytes.

Ingredients

• 12 ounces coconut water
• 1 cup seedless watermelon (without rind)
• 1 orange, peeled
• Handful of spinach
• 1 small avocado
• 1 banana
• 1 cup Greek yogurt

Instructions

Add coconut water, chunks of seedless watermelon, orange, spinach, avocado, banana and Greek yogurt to a blender. Blend to the consistency of your liking. Enjoy!