3 Mouthwatering Contest-Winning Recipes

Heart health
March 9, 2017

These three delicious, healthy recipes are sure to kick your week off on the right foot.

At the start of 2017, we created our inaugural Healthy New Year Program, a 10-week program to help participants jumpstart healthy habits, from walking more or losing weight, to sleeping better or improving heart health.
As part of the program, we called on participants to submit their favorite healthy recipes. We were thrilled at the response—We received over 200 delicious submissions to our Healthy Recipe Contest, which made it quite difficult to select our favorites.
Somehow we managed to select a winning appetizer, entrée, and dessert recipe, which you can find in detail below. Bon appétit!

The Winning Appetizer

Fresh Quinoa Salad by Matthew

  • 2 cups quinoa
  • 1 fennel bulb sliced thin
  • Olive oil for cooking
  • 1 bunch fresh mint
  • 1 bunch fresh cilantro
  • 1 bunch fresh dill
  • 1 jalapeño
  • 1 Serrano pepper
  • 1 block firm tofu
  • 1/2 cup pomegranate seeds
  • 1/4 cup lime juice
  • Salt/pepper


  1. Place 2 cups quinoa and 3.75 cups water in a pot. Bring to a simmer, cover, and simmer for half an hour. When done, fluff with fork. Place in the fridge until it’s room temperature.
  2. Drain and press tofu for at least 20 minutes. Cut into cubes.
  3. Meanwhile, slice the fennel bulb into quarter-inch segments. Heat some olive oil in a nonstick skillet, and cook for 7-10 minutes or until browned.
  4. Finely chop the mint, cilantro, and dill.
  5. Finely dice the jalapeño and Serrano peppers, discarding seeds and pith if sensitive to heat.
  6. Add fennel, herbs, peppers, tofu, and pomegranate seeds to quinoa. Mix by hand until thoroughly incorporated.
  7. Sprinkle with lime juice, salt, and pepper. Serve!

The Winning Entrée

Stuffed Squash by Mr. Santhana

  • 3 to 4 acorn squash
  • 1/2 cup onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup carrot, diced
  • 1 1/4 cup cooked brown rice
  • 1/2 cup cooked sprouted lentils
  • 1/4 cup raisins, soaked
  • 3 tsp. fresh parsley, minced
  • 1/2 tsp fresh sage
  • 1/2 tsp fresh thyme
  • 1 large clove garlic, crushed

Carrot Sauce

  • 3 carrots, roughly chopped
  • Flaxseed oil


  1. Slice the acorn squash lengthwise and remove seeds.
  2. Divide soaked raisins between the squash halves.
  3. Combine remaining ingredients and fill squash halves.
  4. Cover and bake at 325° F for 30 minutes, or until squash is tender.
  5. Meanwhile, make carrot sauce by simmering the carrots on low heat with some water until soft.
  6. Blend carrots with as much flaxseed oil as desired.
  7. Remove squash halves from oven, top with carrot sauce, and serve.

The Winning Dessert

Chocolate, Avocado & Banana Pudding by Mélanie

  • 1 banana
  • 1 avocado
  • ¼ cup maple syrup
  • 3 to 4 tbsp of cocoa
  • Milk of your choice


  1. Place all ingredients in a blender. Add just enough milk to facilitate blending.
  2. Purée ingredients until smooth but thick, adding more milk as needed.
  3. Divide the pudding into small bowls and chill in the fridge for a couple of hours.
  4. Serve with a dollop of whipped cream if desired.