10 Recipes from Registered Dietitians that Prove Eating Right Can Taste Great

Enjoying the taste of eating right is something we do every day at DietsInReview, so we were thrilled to discover “Enjoy the Taste of Eating Right” was this year’s theme for National Nutrition Month!


Every year, March is set aside to celebrate health, especially nutrition. With a theme like this year’s, we knew we had to do something more than share nutrition tips. Instead we reached out to some of our favorite Registered Dietitians and asked them to share their recipes that are the perfect combination of eating right and eating well.

Shrimp with Creamy Avocado on Thin Rye
Taken directly from her book, Beyond the Mediterranean Diet: European Secrets of the Super Health, this recipe from award-winning Culinary Nutritionist Layne Lieberman, RD, is a simple open-faced sandwich that is sure to satisfy. With only seven ingredients, this is a healthy recipe that anyone can make.

Pumpkin Pancakes
Elizabeth M. Ward, MS, RD, shared this recipe with us from her book, Expect the Best. When a three-pancake serving has less than 300 calories and 12 grams of protein, you know you’ve got a good thing. The pumpkin adds a great seasonal flavor to this breakfast staple.

Beer Braised Pork Tacos
You’ll never catch us sacrificing flavor for health. These tacos from Flavor First by Cheryl Forberg, RD, are no exception to that statement. It’s also easy to make; just combine the ingredients in a slow cooker and try to keep your mouth from watering as the pork cooks to tender perfection.

Soft-Baked Chocolate-Cherry Oatmeal Cookies
Though they may sound too good to be a healthier choice, these cookies from Joy Bauer, RD, are an indulgence you can enjoy without destroying your healthy eating goals. Instead of oil, the cookies are made with applesauce which keeps them from being too big a treat.

Ginger Wasabi Marinated Lamb Chops
This recipe from Rebecca Scritchfield, MA, RD, HFS, sounds a lot more complicated than it is. In fact, most of this dish can be prepared the night before for a healthy meal that won’t take all day to prepare. While the meat is resting, mix together a stir fry of vegetables for a dinner that comes in at only 350 calories.

Cumin Crusted Pork Tacos
Tacos and salsa for less than 400 calories a serving? Count us in! We love this recipe from Sheryl Lozicki, RD, MBA, of HomeToHealthyMeals.com. It’s a great dish for the upcoming warmer weather when you can cook the meat on the grill.

Asian Napa Cabbage Carrot Slaw with Snow Peas
Sharon Palmer, RD shared this super crunchy salad recipe with us. An Asian-inspired dish, use this salad as a tasty alternative to your traditional lettuce salad.

Chocolate Chocolate Cake
We love anything chocolate, so a healthier chocolate cake option definitely makes us smile. Found in 400 Calorie Fix by Liz Vaccariello, Editor-in-Chief of Prevention with Mindy Herman, RD, this cake truly is a guilt-free indulgence.

Roasted Broccoli and Blood Orange
If a simple, healthy, and delicious side dish is what you’re looking for, look no further. Rebecca Subbiah, RDN, created this side dish as a way to try roasted broccoli while celebrating the winter fruit, blood orange. A colorful dish to be sure, this side is also good for you with nutrient-packed broccoli and blood oranges full of antioxidants.

Of course, no round-up of recipes from registered dietitians would be complete without a contribution from our own Mary Hartley, RD! In her own words, “Between November and April, Grapefruit and Avocado Salad is a staple at my house. (I make a religion out of finding 99-cent avocados.) The salad is super tasty, quick and easy to make, and wildly nutritious. It is a vehicle for extra vegetables (slivered onions or cucumbers), fruit (pomegranate seeds, mango), seeds (poppy, sesame), nuts (slivered almonds and crushed walnuts), and to make it extra fancy, I add steamed or grilled shrimp, scallops, or salmon.”

grapefruit and avocado salad

Quick Grapefruit and Avocado Salad
Serves 4-6


2 small pink grapefruits
2 medium avocados
4 cups of mixed salad greens
2 TBSP fresh lemon juice
1/4 cup olive oil
pepper, fresh ground to taste
salt to taste


Working over a medium bowl, with a sharp knife, cut the skin and pit off the grapefruits, then cut in between the membranes to release the sections. Transfer grapefruit juice to a salad bowl.
Peel the avocados, remove the pits and slice lengthwise. Sprinkle lightly with lemon juice.
In the salad bowl, which together the reserved grapefruit juice, remaining lemon juice, olive oil, and seasonings. Add greens, grapefruit and avocado. Toss lightly to coat with dressing and serve.
Image from foodnfocus.com
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