Inspired by their love of food and passion for health and wellness, our Test Kitchen team launched a Wellness Camp at our headquarters this January, dedicated to teaching Williams-Sonoma employees about little things we could all do to improve our diets and overall sense of well-being. All month, we’ll be sharing some of their favorite tips, from healthy recipe hacks to cooking techniques to small substitutions that make a big difference. Follow along with us on the blog and on Instagram at @williamssonoma and the hashtag #wswellness.
Looking for the best-ever recipes for healthy living? The professionals in the Williams-Sonoma Test Kitchen have hand-selected a few of their go-to favorites, and you’ll find them below.
“We chose these recipes because they have the key features for clean eating,” our test kitchen cooks told us. “They showcase vegetables and fruits of all colors; use healthy cooking techniques such as grilling and steaming; and get full flavor from spices, herbs and acids.”
Read on to discover healthy, great-tasting inspiration for everyday cooking and easy entertaining.
|Eggs Baked in Tomato Paprika Sauce
Fennel seeds and smoked paprika amp up the flavor of this healthy tomato sauce, topped with a quartet of protein-rich baked eggs.
|Supercharged Vegetable Broth
This veggie-centric broth teems with garlic, ginger, and all that feels good and healing when sweater weather strikes. (And it’s delicious.) Basil, sage and apple cider vinegar add sprightliness.
|Sweet Potato Hash With Poached Eggs
Packed with beta-carotene and vitamins, sweet potatoes shine in this easy, delicious hash with jammy poached eggs. (Surprise quartet of ingredients that play well together: ham, thyme, apples and onions. Yum.)
|Kale Salad with Quinoa, Pistachios and Pomegranate Seeds
Tuscan kale teams up with hearty quinoa, crunchy nuts and jewel-tone pomegranate seeds for a nutrient-packed salad that’s bursting with fresh flavors.
|Vegetarian Bibimbap with Crispy Brown Rice
Put a healthy spin on a traditional Korean dish, spicing up brown rice, fresh vegetables and farm-fresh eggs with ginger, garlic and red chiles.
|Tofu Kimchi Stew
Take a break from meat this new year and tuck into spicy, gochujang-laced stew featuring plenty of fermented kimchi. (It’s good for the gut!) We love how silky-soft tofu plays with tender zucchini in this bracing, good-for-cold-season stew.
|Ginger-Soy Red Snapper en Papillote
A bold, Asian-inspired marinade livens up the flavor of red snapper, which is cooked in a parchment-paper packet along with crunchy carrots and Napa cabbage.
|Chicken and Mango Skewers
Bright tropical flavors shine in this light, healthy combo of succulent grilled chicken and juicy mango, jazzed up with tangy lime and red chile peppers.
|Vegetarian Curry with Butternut Squash, Eggplant and Chickpeas
Seasonal vegetables take center stage in this hearty meatless curry, enriched with coconut milk and fragrant spices. Serve the curry over steamed rice, topped with a spoonful of yogurt.
|Zucchini Noodle Faux Pho
For a healthy spin on a classic Vietnamese noodle soup, we’ve switched out the noodles for long strands of zucchini, made with our spiralizer. It’s a fun, easy way to add fresh flavors, textures and nutrients. (See our video for how to make this dish using a handheld spiralizer.)
|Sweet Potato and Black Bean Chili
Sweet potatoes and black beans make all the sense in the world when combined. Nutty, buttery sweet potatoes have a deeply savory flavor, and the black beans are an earthy match. Garnishes that brighten the whole dish and tie it together are chile, avocado, cilantro, and (of course) cheese. It’s so hearty you won’t miss the meat.
|Tofu Barley Bowl
We have tons of smart “bowl” meals, but this one, featuring harissa-glazed tofu, is among the most healthful. Barley and farro are incredibly nutritious, and pack well for work lunches. (Do you really need to run out for a sub-par turkey sandwich or dash to the cafeteria for an all-tater-tot lunch? No.)
|Yogurt Panna Cotta with Orange-Pomegranate Compote
We’ve given classic Italian panna cotta a healthy update by substituting yogurt for the traditional cream. This silken dessert is delicious on its own or accompanied by our sweet-tart orange and pomegranate compote.