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Healthy Eats: Recipes for Dinner

Try these healthy dinner recipes from the kitchens of our Gold’s Gym experts and brand ambassadors

by goldsgym

The nutritious ingredients in these healthy dinner recipes will help you continue your good eating habits and satisfy your craving for comfort food.

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Butternut Squash Pasta

BUTTERNUT SQUASH PASTA

SERVES: 5
TIME: 60 minutes
FROM THE KITCHEN OF: Chef Roro, Gold’s Gym Brand Ambassador

INGREDIENTS

  • 1 medium butternut squash
  • 1lb brussels sprouts
  • 1 cup pecans
  • ½ cup dried cranberries
  • 4 tbsp olive oil
  • 3 tbsp maple syrup
  • ½ tsp ground cinnamon
  • ½ tsp turmeric
  • ½ tsp garlic powder
  • Salt to taste

DIRECTIONS

  • Preheat oven to 400 °F.
  • Rinse, peel, halve and spiralize butternut squash.
  • Rinse, trim and halve brussels sprouts.
  • Add maple syrup, 2 tablespoons olive oil, cinnamon and pinch of salt to butternut squash.
  • Add 2 tablespoons olive oil, turmeric, garlic powder and pinch of salt to brussels sprouts.
  • Place both vegetables on separate lined, olive oil-coated baking sheets and bake for 25 to 30 minutes (shaking both pans halfway to prevent sticking).
  • Remove and let cool. Toss vegetables together with dried cranberries and pecans.

Shrimp and Scallops with Tomato Pesto Spaghetti Squash

SHRIMP AND SCALLOPS WITH TOMATO PESTO SPAGHETTI SQUASH

SERVES: 6
TIME: 90 minutes
FROM THE KITCHEN OF: Adam Friedman, Gold’s Gym Fitness Expert

INGREDIENTS

  • 1 spaghetti squash
  • 10 wild-caught shrimp
  • 10 wild-caught sea scallops
  • 4 organic shitake mushrooms
  • 1 cup organic tomato pesto sauce
  • ¼ cup chopped sweet onions
  • ½ cup chopped raw carrots
  • 1 medium zucchini, sliced
  • 15 green olives
  • 2 tbsp avocado oil
  • 4 tbsp extra virgin olive oil
  • ¾ tsp Himalayan pink salt
  • ¾ tsp multipurpose spice blend of choice
  • ½ tsp celery seed spice
  • ½ tsp curry spice powder
  • ⅛ tsp cayenne pepper spice
  • ⅛ tsp black pepper

DIRECTIONS

  • Preheat oven to 350 °F.
  • Cut spaghetti squash in half. Scoop out seeds and discard.
  • Put each half facedown on a foil-covered baking pan and bake for 60 minutes.
  • On the stove top, preheat a large sauté pan over medium heat for 1 minute.
  • Heat avocado oil in the pan for 1 minute.
  • Add chopped onions in the pan with a pinch of salt and black pepper. Sauté for 3 minutes.
  • Add mushrooms and carrots to the onions. Sauté for 3 minutes.
  • Add shrimp and scallops to the vegetable mix. Season with salt, curry, celery seed, multipurpose spice blend and cayenne pepper. Sauté for 3 to 5 minutes.
  • When the spaghetti squash is cooked, scoop out the flesh and add it into the pan.
  • Add extra virgin olive oil and top with tomato pesto sauce.
  • Mix everything together over medium heat for 2 minutes.
  • Garnish with raw zucchini and green olives before serving.

Baked Broccoli and Cheese Balls

BAKED BROCCOLI CHEESE BALLS

SERVES: 4
TIME: 30 minutes
FROM THE KITCHEN OF: Tim Welsh, Gold’s Gym Brand Ambassador

INGREDIENTS

  • 2 cups riced broccoli (buy prepared or use a food processor)
  • 1 cup panko breadcrumbs
  • 2 eggs
  • ¾ cup shredded mozzarella (substitute dairy-free, if preferred)
  • 2 garlic cloves, minced (substitute a hearty sprinkle of garlic powder)
  • 1½ tbsp olive oil
  • Dash of sea salt
  • Dash of black pepper

DIRECTIONS

  • Preheat oven to 420 °F.
  • Mix all ingredients in a large bowl and then roll into 1½-inch balls.
  • On a baking sheet, bake for 20 to 25 minutes, or until slightly browned on top.

Sweet Potato and Cranberry Stuffing

SWEET POTATO AND CRANBERRY STUFFING

SERVES: 8
TIME: 75 minutes
FROM THE KITCHEN OF: Joanna Rohlf, Gold’s Gym Brand Ambassador

INGREDIENTS

  • 3 tbsp butter
  • 2 tbsp olive oil
  • 4 cups cubed sweet potato
  • 2 large carrots, cubed to the same size as sweet potato
  • 2 yellow onions, each sliced into 4 wedges
  • 1 cup fresh cranberries
  • 4 cups dry bread cubes (unseasoned)
  • 2 cups vegetable or chicken broth
  • Salt and pepper to taste

DIRECTIONS

  • Preheat oven to 350 °F.
  • Butter a 9-by-12 baking dish; set aside.
  • Heat butter and olive oil in a large nonstick skillet.
  • Add sweet potatoes, carrots and onions.
  • Season with salt and pepper.
  • Cook for 20 minutes, or until tender.
  • In a separate small pan, add cranberries and fill with enough water to cover them.
  • Bring water to a boil, and then lower to a simmer for another 7 to 8 minutes. Be careful not to overcook the cranberries.
  • Once the cranberries are done, remove from heat.
  • Add bread cubes and broth to the vegetables; stir until ingredients are evenly moistened.
  • Drain cooked cranberries and add to vegetable mixture.
  • Transfer stuffing to the prepared baking dish and cook for 20 to 25 minutes, or until slightly browned on top.

 

Here are more recipes to try:

Healthy Eats: Holiday Treats
Good Mood Food

More about our Gold’s Gym Brand ambassadors:

Chef Roro | Tim Welsh | Joanna Rohlf

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