Whether you’re searching for your next favorite healthy recipe or just want to scroll endlessly through beautifully styled food photography, these breakout healthy food blogs have you covered.
We rounded up the top five food blogs you should be following for healthy, tasty and easy-to-make recipes.
You won’t be trading taste for nutrition with any of these healthy food blogs. Heads-up: Guilt-free indulgence ahead.
5.) Smitten Kitchen
Publication: Smitten Kitchen
Instagram Handle: @smittenkitchen
Why You Should Follow: Founded by Deb Perelman, The Smitten Kitchen delivers healthy comfort food recipes that are easy for the novice cook to replicate. With step-by-step photo instructions and tutorials like How to Poach an Egg you won’t be left confused by any of the cooking instructions or Googling a mystery ingredient. Deb focuses on creating recipes with ingredients that don’t break the bank and that you’re likely to already have in your pantry.
Her first cookbook, titled Smitten Kitchen Everyday: Triumphant & Unfussy Favorites, says it all. You’ll be referring back to your favorite recipes in this staple for years to come. The easy appetizer below is sure to be a crowd favorite at your next dinner party. The Smitten Cookbook
Favorite Recipe: Roasted Grape and Olive Crostini
2 tbsp. olive oil
1 cup grapes, seedless purple ones are my first choice, all will work
1 cup olives, pitted Kalamata are my first choice, all will work
1 1/2 teaspoons finely chopped rosemary, divided
Sea salt and red pepper flakes
About 12 baguette slices, toasted
3/4 cup ricotta
Heat oven to 400°F. Combine olive oil, grapes, olives, 1 teaspoon rosemary, a couple pinches of sea salt and pepper flakes in a baking dish or roasting pan. Roast until grapes are wilted and leaking juices, about 35 to 55 minutes, rolling ingredients around in pan a few times throughout roasting time to encourage even cooking.
Slather each toast with ricotta, then heap each with grapes, olives and their pan juices. Finish with remaining rosemary and eat immediately.
4.) A Cozy Kitchen
Publication: A Cozy Kitchen
Instagram Handle: @acozykitchen
Why You Should Follow: Adrianna Adarme’s account is full of beautifully styled food photography that will leave your mouth watering. Her cozy recipes are inspired by traditional classics with a Latin-American influence. You’ll also find a lot of baked goods and healthy breakfast recipes to spice up your morning routine.
The best part? Her latest cookbook doubles as a coloring book! A Cozy Coloring Book: 45 Recipes to Eat, Cook, and Color combines easy, healthy recipes with fun illustrations to color in and get your creative juices flowing.
Favorite Recipe: Butter Mushroom
- 1/4 cup unsalted butter
- 1 (3-inch) cinnamon stick
- 3 green cardamom pods
- 1 whole clove
- 1/2 yellow onion, peeled and roughly chopped
- 3 cloves garlic
- 1/2 jalapeño, roughly chopped
- 1 (2-inch) knob of ginger, peeled and roughly chopped
- 1 tsp. garam masala
- 1/2 tsp. ground turmeric
- 1 can (14 oz.) diced tomatoes
- 1 tbsp. heavy cream
- 16 oz. mushrooms, cremini, chanterelles, oyster mushrooms, chopped
- In a medium Dutch oven, set over medium heat, add the butter. When the butter has melted, add the cinnamon stick, cardamom pods and whole clove. Add the onion, garlic, jalapeño, ginger and spices: garam masala and turmeric. Mix until the everything is completely coated. Cook until softened about 4 to 6 minutes. Remove the cinnamon stick, cardamom pods and whole clove.
- Add cooked onion mixture and can of diced tomatoes to the blender. Blend until smooth. Give it a taste and adjust the salt to your liking. I added a few pinches.
- To the same Dutch oven, no need to wash it out, add a few teaspoons of oil. When warm, add the mushrooms. Cook until softened, about 5 to 6 minutes. Pour the sauce back into the pot and mix. Bring up to a simmer and cook for 2 to 3 minutes.
- Serve with a side of naan and basmati rice.
3.) No Crumbs Left
What a lovely afternoon today as I welcomed the @nomnompaleo crew of four into my home for lunch. So lovely to occasionally stop and take a moment to be with friends in real time, and I enjoyed cooking for the queen of Paleo. They tested an upcoming recipe that I'm premiering on the @whole30recipes soon. Henry captured this pic in the moment—totally unstyled. The new book by @nomnompaleo Ready or Not is wonderful! To get some of the inside scoop, check the stories, where you can see the behind-the-scenes on our lunch and order a copy of her book. If you haven't signed up for the @demeyere_usa giveaway, four people are going home Tuesday with a gorgeous 4 quart low saucepan, and it's a dream to cook with so click the link in profile to enter and be sure to tag a foodie friend who would want to win as much as you.
Publication: No Crumbs Left
Instagram Handle: @nocrumbsleft
Why You Should Follow: Terri Turner makes cooking gourmet food feel easy and approachable. Her Instagram stories invite you into her kitchen as she experiments with new recipes and often feature her daughter, who plays the role of official taste tester. Terri’s dynamic personality and Whole 30 inspired recipes make her account one of my favorites to follow.
She not only delivers delicious, healthy recipes, but often shows you how to make use of leftovers in inspired salads, sandwiches and breakfasts she whips up on the fly. As an editor of the popular @Thefeedfeed and a regular contributor to HuffPost Taste and Whole 30, Terri is definitely a foodie to follow.
Favorite Recipe: Creamy Citrus Salad
- 2 lb. beets, a mix of red and gold
- 2 packages Plain Icelandic Provisions Skyr
- 2 tsp. maple syrup
- 2 clementine oranges
- 1 tsp. aged balsamic vinegar, for drizzling on top
- 1/4 cup pumpkin seeds or pepitas
- 3 tbsp. fresh chervil, chopped
- Fill a large saucepan with water. Bring to a boil, then add salt and beets. Once water returns to a boil, reduce heat to a simmer and cook for 30 minutes for smaller beets and 40 minutes for larger beets. Prick with a knife to make sure they are soft but not soggy.
- While the beets are boiling, make the Skyr sauce by mixing the maple syrup with 2 containers of Plain Icelandic Provisions Skyr and stir well. Set aside.
- When the beets are done cooking, remove them from the water. Run under running cold water and gently peel away the skins. Cut the beets into quarter wedges.
- Peel the clementine oranges and slice into thin rounds.
- Assemble: Spread the skyr on the platter. Then place the beets down, then the oranges and drizzle with the balsamic, pumpkin or pepita seeds, and sprinkle with chervil. Serve.
2.) Pinch Of Yum
these babies are the tacos of my dreams. 😭🔥❤️ we’re talking buffalo cauliflower bites, baked not fried in a ridiculously easy 2-ish ingredient batter, rolled in hot sauce, and topped with a heavy thwap of avocado crema. be still my heart. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ new recipe is on the blog today! 💯 https://pinchofyum.com/buffalo-cauliflower-tacos-avocado-crema #poysugarfreejanuary #meatlessmonday #cauliflower #tacos #tacotuesday #vegetarian #vegan #whatveganseat #cleaneating #realfood #feedfeed #plantbased #plantstrong #darlingmovement #eatingfortheinsta #instayum
Publication: Pinch of Yum
Instagram Handle: @pinchofyum
Why You Should Follow: Lindsay Ostrom follows the popular Michael Pollan motto: “Eat food, mostly plants, not too much.” Her original recipes are mostly vegetarian, with a few meat dishes mixed in. You’ll find a lot of Mexican-inspired dishes, quick stir-fries and hearty soups on her blog.
While some healthy food blogs showcase beautiful photos, I’ve often been left less than satisfied by the actual recipes. This is NOT the case with any of Lindsay’s recipes! Everything I’ve tried from Pinch of Yum has been easy to make and so tasty. Try using her extensive recipe index next time you’re searching for a healthy weeknight meal the whole family will love.
Favorite Recipe: Almond Butter Cups
- 3/4 cup melted coconut oil
- 1/2 cup cocoa powder (more or less to taste)
- 2-4 tbsp. natural sweetener (I like agave or maple syrup – more or less to taste)
- Pinch of salt
- Roughly 3/4 cup of almond butter (or any nut butter)
- Sea salt for topping
- Whisk the coconut oil, cocoa powder, sweetener and a pinch of salt.
- Fill a regular-sized muffin tin with paper liners. Pour a small amount of the cocoa mixture (1-2 tablespoons) into the paper cups. Drop a small spoonful of the almond butter (2-3 teaspoons) into the center of each cup. Divide remaining chocolate among the cups.
- If almond butter is sticking up, just gently press it down so each cup has a smooth top layer. Sprinkle each almond butter cup with a pinch of coarse sea salt. Freeze for one hour or until solid. YUM TOWN.
1.) Oh She Glows
(Oh, Ladycakes takeover, 4/5) I’m one of those people who prefers to eat something sweet in the middle of the day. It’s usually a few squares of extra dark chocolate or a bowl of coconut whipped cream topped with stewed berries (because I can be pretty dang lazy), but some days I remember I have bag of wholesome treats in the freezer and, just like that, my day is made. These are my Almost Raw Chocolate Chunk Cashew Bites and they’re every bit as good as they look. They can be devoured straight from the freezer and—if you need something warm midday—they pair perfectly with a mug of @nutritionstripped’s golden milk. 🍪✨— @ohladycakes #osgtakeover
Publication: Oh She Glows
Instagram Handle: @ohsheglows
Why You Should Follow: Oh She Glows is an award-winning blog with over 500 plant-based recipes that promise to get you glowing from the inside out. Angela Liddon started the blog in 2011 after recovering from an eating disorder. While her goal was to make energizing, vegan meals her husband would approve of, she also ended up creating one of the most popular healthy food blogs, publishing two amazing cookbooks, and creating a very useful app.
Her app provides easy-to-follow photo and video directions, lets you customize her recipes and keep an index of your favorites. Next time you want to detox, skip the juice cleanse and stick to Angela’s healthy recipes for one week instead. No false advertising here, your skin will be glowing.
Favorite Recipe: In the Buff Smoothie Bowl
- 1 to 1 1/4 cups almond milk, as needed
- 1/4 cup packed avocado
- 1 large frozen banana, broken into chunks*
- 1 tbsp. chia seeds
- 1 heaping tbsp. hemp hearts
- 1 scoop (1/4 cup) unflavoured protein powder (optional)**
- 2 tsp. almond butter
- 1 to 2 pitted Medjool dates, to taste
- 1/2 tsp. cinnamon, or to taste
- 1/4 tsp. pure vanilla extract
- 2 ice cubes, or as desired
- Add 1 cup of almond milk into a high-speed blender, followed by the rest of the ingredients. Blend until smooth. If necessary, add more milk to get the blender going.
- Pour into a bowl and add your desired toppings. Serve immediately and enjoy with a spoon!
Hungry for some healthy eats on your travels? Visit our list of Top 5 Restaurants For Vegetarians in Singapore.