Asian-inspired coleslaw
The scoop: This mayo-less treat is full of flavor and heat, and features a ton of antioxidant-packed fruits and veggies.
Makes 4 servings

Ingredients:
1/2 small Savoy cabbage, finely shredded
1 carrot, grated
5 tablespoons fresh coconut, grated
1/4 cup fresh parsley, chopped
1 green onion, finely chopped
1/4 cup dried cranberries
1/4 cup raw sunflower seeds
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon fresh ginger, grated
1/2 teaspoons chili paste
1/2 teaspoons salt
1/4 teaspoons black pepper

Directions:
Combine the first seven ingredients in a large a mixing bowl. Set aside.

In a separate bowl, add vinegar, ginger, chili paste, salt, pepper and Dijon mustard. Mix until well combined. Pour over reserved salad and stir well.

Serve immediately, or refrigerate for a few hours to allow flavors to develop.

(Source: The Healthy Foodie)

Red potato salad with dill and Greek yogurt
The scoop: Substituting Greek yogurt (get the fat-free kind) for mayo saves major calories and adds protein while maintaining the potato salad's creamy texture.
Makes 6 to 8 servings

Ingredients:
2 1/2 pounds red potatoes, skin-on, 3/4-inch diced
1 cup plain Greek yogurt
2 green onions, thinly sliced
3 1/2 tablespoons Dijon whole grain mustard
1 tablespoon Dijon mustard
Salt and pepper, to taste
Handful of dill, chopped

Directions:
Add potatoes and enough cold water to cover in a stockpot. Simmer on medium about 20 minutes until potatoes are tender. Drain. Cool potatoes for 10 minutes in a single layer on a baking sheet.

In a large bowl, combine Greek yogurt, green onions, Dijon whole grain mustard, Dijon mustard, salt, pepper and dill. Stir to mix well. Add the cooled potatoes to the yogurt mixture and toss until all potatoes are well-coated. Pop in the fridge until ready to serve.

(Source: Table for Two)

Sesame mirin kale chips
The scoop: Kale chips are so easy to make -- all you really need is fresh kale and a little oil and salt -- but using different spices is an easy way to add variety. Try garlic powder or chili powder or just follow this Asian-inflected recipe.
Makes 1 large bowl

Ingredients:
6 ounces kale leaves

2 tablespoons melted extra virgin coconut oil
1 tablespoon mirin or rice vinegar

1/2 teaspoon unrefined sea salt

4 tablespoons hulled sesame seeds

Directions:
Preheat oven to 350 degrees Fahrenheit. Rinse the kale leaves and pat dry with towel or paper. Tear the leaves into bite-size pieces. Discard the thick stem in the middle. Take the biggest bowl you have and put the pieces of kale leaves in there. Add the rest of the ingredients to the bowl and mix and massage thoroughly so that the pieces of leaves are covered everywhere with oil and spices. Spread the pieces of leaves on a baking sheet lined with parchment paper so that they touch each other as little as possible. Bake for 10-13 minutes, or until crispy and not too brown. Let cool and serve.

Source: Low Carb So Simple

Black bean and flaxseed veggie burgers
The scoop: Black beans and flaxseeds are heart-healthy and protein-heavy. This recipe is also low in sodium, flavored instead with garlic and spices. To make these burgers gluten-free, use certified gluten-free oats, tamari and breadcrumbs.
Makes 8 servings

Ingredients:
1/2 cup onion, diced
1 large garlic clove, minced
Flax "eggs": 2 1/2 tablespoons ground flax and 1/2 cup warm water, mixed in bowl
1 cup oats, processed into a flourlike texture
1 1/2 cups breadcrumbs
1 cup grated carrots
1 cup cooked black beans, rinsed and roughly pureed or mashed
Heaping 1/4 cup finely chopped parsley
1/3 cup almonds, chopped (toasted if preferred)
1/2 cup sunflower seeds, (toasted if preferred)
1 tablespoon extra virgin olive oil
1 tablespoon tamari (soy sauce)
1 1/2 teaspoons chili powder
1 teaspoons cumin
1 teaspoons oregano
Fine grain sea salt and black pepper, to taste (I used about 1/2 teaspoon salt or a bit more)

Directions:
Preheat oven to 350 degrees Fahrenheit (if baking). In a large skillet, sauté onions and garlic in 1/2 tablespoon oil. Mix your flax egg together in a small bowl and set aside for at least 10 minutes while you prepare the rest of the ingredients.

Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.

With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together.

Cooking methods: You can fry the burgers in a bit of oil on a skillet over medium heat for about five minutes on each side. For the barbecue, pre-bake the burgers for about 15 minutes in oven before placing on a pre-heated grill until golden and crisp on each side.

(Source: Oh She Glows)

Tuna burgers with carrot-ginger sauce
The scoop: Full of B vitamins and omega-3 fatty acids, tuna is a lean protein source, and ginger has anti-inflammatory properties.
Makes 4 servings

Ingredients:
1 small carrot, roughly chopped
1 1/2-inch piece ginger, peeled
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
Pinch of sugar
Kosher salt and freshly ground pepper
1 pound sushi-grade tuna
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 tablespoons low-sodium soy sauce
Juice of 1/2 lime
1/4 cup chopped fresh cilantro
1 tablespoon grated fresh ginger
Kosher salt and freshly ground pepper
1 cup spicy sprouts, for garnish
4 whole-grain hamburger buns
1/2 avocado, sliced

Directions:
Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.

Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix two tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into four patties; brush each lightly with the remaining teaspoon of olive oil.

Preheat a grill or grill pan. Once hot, add the burgers and cook for two minutes on each side for rare, or to desired doneness.

Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.

(Source: Food Network)