Healthy Recipes for 2020

January 13, 2020 | Star 99.1 Staff

Health & Fitness

We're kicking off 2020 with some healthier habits! Thank y ou to all who submitted recipes to enter our grocery giveaway with Stop & Shop!

Everyday this week, I'll be posting one of my favorite entries. 

Kale/Brussels Sprouts Salad-  sent in by Audrey in Phillipsburg


  • 1 cup of kale leaf (rib removed)
  • 6 cups of shaved brussels sprouts
  • 1/4 cup of sweet onion, finely diced
  • 1/2 honeycrisp apple, chopped 
  • 1/2 cup of cooked bacon, crumbled 
  • Dressing: 1/3 cup olive oil, 3 tbsp apple cider vinegar, 2 tbsp maple syrup, a sprinkle of salt and pepper


  1. Use a large bowl to combine brussels sprouts, kale leaves, onion, bacon and apples
  2. In a separate small bowl combine olive oil, apple cider vinegar, maple syrup and salt and pepper to make the dressing
  3. Whisk contents in the small bowl thoroughly until well combined
  4. Pour the dressing over the brussels sprouts mixture
  5. Stir well to combine
  6. Chill in refrigerator for at least 30 minutes before serving
  7. Stir again before serving to re-distribute the dressing

Carrot & Cauliflower Soup - sent in by Audrey in Phillipsburg


  • Two cloves of garlic
  • One onion chopped
  • Coconut oil
  • Small head of cauliflower roughly chopped 
  • 3/4 bag of organic baby carrots, roughly chopped
  • 1 box and a half of organic veggie broth
  • A can of organic coconut milk


  1. Put garlic and onions into a pot with a bit of coconut oil
  2. Add cauliflower, carrots, veggie broth and cook until veggies are softened 
  3. Let the mixture cool down
  4. Put the mixture into a blender with 1/2 can (or more) or organic cococut milk

Delicious Dip! - sent in by Katelyn in Pine Brook


  • Plain greek yogurt (check for low sugar)
  • Tablespoon of peanut butter or nut butter
  • Drizzle of local honey
  • Sprinkle of cinnamon


  1. Whisk the greek yogurt, peanut butter, and honey together
  2. Sprinkle a dash of cinnamon
  3. Whisk the mixture into a delicious, fluffy dip
  4. Pair with apple slices or celery sticks

Mango Salsa - sent in by Ana from Old Bridge


  • Jalapeño
  • Mangos
  • Cilantro
  • Diced tomatoes
  • Red onions
  • Lime
  • Salt & pepper
  • Fresh garlic
  • Chives

Pair the mango salsa with multigrain chips for a delicious appetizer or snack!

Quinoa Stuffed Peppers - sent in by Donna from Neptune


  • 2 red pepper
  • 2 yellow peppers
  • one box quinoa
  • 1 small red onion chopped fine
  • 10 small shiitake mushrooms chopped fine (optional),
  • 1 bay leaf
  • salt and pepper to taste


  1.  Core and clean peppers leaving the bottoms in tact so they will stand in baking dish
  2. Chop excess from pepper tops finely then set aside
  3. Sauté chopped mushrooms and red onion, then set aside
  4. Cook quinoa for serving of four according to package directions adding mushrooms, onion and bay leaf
  5. Let quinoa sit for 10 minutes to absorb flavors-remove bay leaf
  6. Season inside of peppers with salt, pepper and EVOO
  7. Stuff peppers with quinoa mixture, place in baking dish, then cover with foil
  8. Cook in preheated oven at 350 degrees approximately 45 minutes or until peppers are soft to cut

Black Bean Brownies - sent in by Michelle from Staten Island


  • 1 14 oz can low sodium black beams, rinsed and drained
  • 2 large eggs
  • 1/2 cup cocoa powder
  • 3/4 cup sugar
  • 1/2 teaspoon oil (orcoconut oil)
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon instant coffee
  • 1 cup semisweet or dark chocolate chips, divided

Makes 16 servings Per serving: 1 brownie 144 calories, 5 g Fat, 0.5 g sat fat, 23.5 mg cholesterol, 91 mg sodium, 3.5 g fiber, 17.5 g sugar


  1. Preheat oven to 350
  2. Grease a nonstick 9x9 inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides
  3. Blend the black beans, eggs, cocoa powder, sugar, oil, balsamic, baking soda, baking powder,and coffee in blender or food processor until smooth and pour into a bowl
  4. Fold in 1/2 cup chocolate chips until combined
  5. Pour the batter into the prepared pan. Sprinkle the remaining chocolate chips evenly over the top of the brownies (I always add extra!)
  6. Bake the brownies until a toothpick inserted in center comes out clean
  7. Allow the brownies to cool COMPLETELY before slicing them

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