Food Network Magazine's 30 Days of Superfoods

Here's how to get a month’s worth of good-for-you snacks, dinners and more!

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Let's Begin!

While you’ve probably already heard of superfoods, you might not know that incorporating a variety of them into your daily diet is a lot easier than you might think. In fact, you probably have quite a few sitting in your refrigerator right now! In their newest issue, Food Network Magazine rounded up 30 delicious and creative ways for you to explore a new superfood each and every day this April. From fruity breakfasts, veggie-packed lunches, mouthwatering dinners and irresistible snacks, here's how to make your meals a bit more "super" this month.

All captions written by Michelle Baricevic.

Thursday, April 1st: Blueberries

If you normally find yourself grabbing a crispy piece of buttered toast in the morning, these elevated Blueberry-Almond Toasts are just the thing for you! Our test kitchen chefs top their toast slices with brain-friendly blueberries and a yummy almond butter-like custard spread for the perfect balance of tart and sweet. If you're not a fan of blueberries, raspberries also work!

Get the Recipe: Blueberry-Almond Toasts

Friday, April 2nd: Chickpeas

One of the things we love most about canned chickpeas is their versatility. Case in point: this chocolaty Hazelnut Chickpea Chocolate Spread from The Kitchen's Katie Lee Biegel. Made from a yummy combination of ground hazelnuts and ground chickpeas, this creative take on dessert hummus pairs perfectly with everything from fresh strawberries and cherries to crunchy pretzels and store-bought graham crackers. Make a big batch of it and store it in an airtight container for whenever your next chocolate craving strikes!

Get the Recipe: Hazelnut-Chickpea-Chocolate Spread

Saturday, April 3rd: Matcha

Filled with nutrient-rich antioxidants, matcha green tea continues to be celebrated for its ability to boost brain-function, lower the risk of heart disease and enhance weight loss. While drinking matcha is a great way to incorporate it into your daily routine, it is in no way, shape, or form the only way to do so. In fact, our test kitchen chefs love to combine matcha powder with confectioner's sugar and kosher salt to make a unique and bright topping for freshly popped popcorn. Trust us — this Matcha Popcorn recipe (No. 41) will turn even the biggest green tea naysayer into a complete fan.

For Even More Yummy Snacks: 50 Colorful Snacks

Sunday, April 4th: Mushrooms

While mushrooms are essential add-ins for dishes like chicken marsala and chicken cacciatore, they're delicious on their own too! In this Smoky Roasted Mushrooms dish, you'll bake a variety of vitamin D-rich mixed mushrooms on a sheet pan until beautifully browned. You'll then toss them with a fragrant butter sauce made from smoked paprika and sliced garlic cloves. It’s a mouthwatering way to explore a beloved ingredient in a brand-new form.

Get the Recipe: Smoky Roasted Mushrooms

Monday, April 5th: Avocados

You might be surprised to learn that avocados actually have more potassium in them than bananas do. That's just one of the reasons why they’re the MVPs of the superfood world. While we love a loaded piece of avocado toast as much as the next person, these Spicy Avocado Cucumber Cups (No. 33) might just dethrone it as our favorite fast and easy avocado dish. Green hot sauce pairs with pureed avocados to give each of these poppable snacks a fiery kick even better than your favorite go-to potato chip!

For Even More Yummy Snacks: 50 Colorful Snacks

Tuesday, April 6th: Turmeric

Turmeric is known for being a powerful anti-inflammatory and a very strong antioxidant. To make these bright, golden-colored Turmeric Flatbreads, you'll combine 1 1/2 teaspoons of the spice with flour, salt, baking powder, water and olive oil. You then knead all those ingredients together until smooth and divide the resulting dough into 4 generous pieces. All that’s left for you to do is to cook each piece in an oiled skillet until nice brown spots form on each side. Just think of it as a “guilt-free” way of getting your bread fix.

Get the Recipe: Turmeric Flatbread

Wednesday, April 7th: Salmon

Salmon is much higher in omega-3 fatty acids than almost any other fish. In this flavorful Foil-Packet Salmon with Mushrooms and Spinach dish, you'll place sliced shiitake mushroom caps and baby spinach in the center of each packet and top them with a skinless, salmon fillet. A zesty ginger-scallion butter tops the salmon off, leaving you with a dinner that's both refreshing and mess-free.

Get the Recipe: Foil-Packet Salmon with Mushrooms and Spinach

Thursday, April 8th: Fennel

While fennel is often known for its licorice-like flavor, it also contains powerful anti-inflammatories like vitamin-C and quercetin. In this lightened-up take on traditional gratin, fennel bulbs and seeds are paired with grated Parmesan cheese and panko to give you a unique and sunny side dish that's perfect for springtime.

Get the Recipe: Fennel Gratin

Friday, April 9th: Yogurt

Tzatziki is a staple of Greek and Mediterranean cuisine, but it also makes a quick, easy and flavorful dip you can snack on during the busy work week. You'll use Persian cucumbers and calcium-rich Greek yogurt to make this version (No. 2) from Food Network Kitchen, which pairs nicely with store-bought crackers and pita chips.

For Even More Flavorful Dips: 50 International Dips

Saturday, April 10th: Açai

Soda often gets a bad rap for being overly sugary and high in calories, but this homemade Açai Soda (No. 34) is filled with good-for-you ingredients like strawberries, blueberries and raspberries. We can't wait to sip on an extra tall glass of this thirst-quenching beverage come summertime.

For Even More Homemade Sodas: 50 Homemade Sodas

Sunday, April 11th: Eggs

Jammy eggs are a favorite on Instagram, and these beautiful and delicious Spicy Oatmeal Bowls with Eggs (No. 27) are sure to get you a lot of likes! Featuring a heart-healthy base made from steel-cut oats and mouthwatering mix-ins like chopped chipotle peppers, diced avocados, zesty pico de gallo, cilantro and soft-boiled eggs, it's sure to become your new favorite bowl-based recipe. Eggs also contain 13 essential vitamins and minerals including vitamin A, B2, B5, B12, D, and E, so it tastes just as good as it looks!

For Even More Ways To Use Oats: 50 Things to Make with Oats

Monday, April 12th: Oats

Everyone knows that oats are one of the healthiest grains on earth. Not only are they gluten-free, they're also loaded with important vitamins and minerals and can help lower cholesterol. But oat-based recipes don't need to be bland or flavorless in order for them to be healthy. In this delicious Chocolate-Peanut Butter Oatmeal Muffins recipe, Molly Yeh uses a handful of yummy ingredients like rolled oats, dark chocolate, coconut flakes, unsweetened peanut butter, maple syrup and cherries, blueberries or raisins to create a better-for-you breakfast or snack option in just a few steps.

Get the Recipe: Chocolate–Peanut Butter Oatmeal Muffins

Tuesday, April 13th: Ginger

Ginger has long been celebrated for its soothing properties — often in regard to stomach aches and sore throats. In this simple Ginger Broiled Oranges (No. 16) dish, brown sugar and candied ginger are used to form a smoky, crystallized crust on top of sliced orange segments. It's like a better-for-you version of creme brulee!

For Even More Yummy Snacks: 50 Colorful Snacks

Wednesday, April 14th: Walnuts

Walnuts are packed with omega-3 fatty acids, making them one of the best-known superfoods. Though you can easily use them in baking, the crunchy texture and earthy taste of walnuts also makes them perfect for savory dishes too. For this Crunchy Sweet Brussels Sprout–Walnut Salad, Sunny Anderson tosses chopped walnuts with tart cranberries and wilted Brussels sprouts to create a side dish that's sure to be the star of your dining room table.

Get the Recipe: Crunchy Sweet Brussels Sprout–Walnut Salad

Thursday, April 15th: Garlic

While Garlic Soup may not sound like the most appetizing of meals, this innovative dish is chock full of health benefits. Low in calories and high in antioxidants, garlic was once prescribed as medicine to treat a variety of physical alignments and illnesses, including the common cold. For this soup, you'll use 3 small heads of garlic, plus 2 cloves. Despite what you might be thinking, the overall taste is actually quite sweet!

Get the Recipe: Garlic Soup

Friday, April 16th: Pumpkin

If you're of the opinion that cookies can't be healthy, allow us to introduce you to your new favorite recipe! These one-of-a-kind Pumpkin-Quinoa Oatmeal Cookies are studded with rolled oats, salted roasted pepitas, dried cranberries, vitamin-rich pumpkin puree and nutrient-dense quinoa to give you a sweet treat unlike any other. We love to refer to them as a healthier take on the good ole kitchen sink cookie!

Get the Recipe: Pumpkin-Quinoa Oatmeal Cookies

Saturday, April 17th: Watercress

Just like kale, Brussels sprouts and cabbage, watercress is packed full of powerful nutrients, including vitamin K. In this easy Lentils and Watercress dish, dried green lentils are tossed with chopped watercress and sliced scallions to create an effortless side dish in just 20 minutes. Go ahead and pair it with your favorite protein to create a jam-packed dinner everyone's sure to remember.

Get the Recipe: Lentils with Watercress

Sunday, April 18th: Beets

Roasted sweet potatoes and beets (No. 9) take center stage in this bright and spicy side dish, which also uses maple syrup and ancho chile powder as an elevated seasoning. While it might remind you of autumn, it's a perfect way to satisfy your sweet potato craving year-round too.

For Even More Creative Potato Sides: 50 Potato Sides

Monday, April 19th: Farro

While we love a to indulge in a big, warm bowl of soup during the winter, it can be just as comforting in the spring too. This Spring Vegetable-Farro Soup is loaded with carrots, zucchini, snap peas, briny pancetta and fiber-rich farro to give you the taste of comfort with each and every spoonful. Making it is also a great way to kickstart spring cleaning your freezer and refrigerator.

Get the Recipe: Spring Vegetable-Farro Soup

Tuesday, April 20th: Dark Chocolate

We've never met a chocolate-covered snack we haven't loved and these Dark Chocolate Dipped Cherries are no exception. Dark chocolate has also been championed as a heart-healthy treat for a really long time, so go ahead and have a few extra handfuls — we won’t tell!

Get the Recipe: Chocolate-Dipped Cherries

Wednesday, April 21st: Kale

Kale is full of vitamins A, K and C and is beloved among nutritionists, dieticians and personal trainers alike. In this quick dish, you'll combine kale and escarole with crunchy shallots, grated lemon zest and red pepper flakes to give you a flavorful way to add some new greens into your diet.

Get the Recipe: Kale and Escarole with Shallots

Thursday, April 22nd: Black Beans

Black beans are full of protein and fiber, making them the absolute perfect ingredient for these hearty Black Bean Burgers from Ree Drummond. Ree combines her canned black beans with breadcrumbs, green onions, chili powder, eggs, salt and pepper to give them a bit more heft that might just have you swearing off beef (for a few days at least...)

Get the Recipe: Black Bean Burgers

Friday, April 23rd: Honey

Whether you eat them before a workout or after, these bite-sized Honey-Oat Power Balls will have you shunning store-bought snacks for a long time! Our test kitchen chefs used a delicious combination of shredded coconut, crunchy peanut butter, rolled oats, ground flaxseed and dried cranberries to make their addictive filling. A refreshing drizzle of honey — often thought to be a natural bacteria fighter — tops them off, giving them just the right touch of sweetness.

Get the Recipe: Honey-Oat Power Balls

Saturday, April 24th: Coconut

Though coconut is often used to make yummy desserts like custards and cream pies, they're also full of iron and copper, making it a great add-in for savory sides. This recipe uses coconut milk to infuse boxed basmati rice with a unique and tangy flavor that’ll have everyone grabbing a second helping.

Get the Recipe: Coconut Rice

Sunday, April 25th: Sauerkraut

Believe it or not but sauerkraut actually has more probiotics in it than yogurt, making it an extremely powerful superfood. In this sweet-and-spicy Turkey Sausage with Fennel Sauerkraut dish, Valerie Bertinelli pairs hot turkey sausage with chopped Gala apples, caraway seeds, fennel and well-drained sauerkraut to give you a flavorful way to enjoy everyone's favorite hot dog topping.

Get the Recipe: Turkey Sausage with Fennel Sauerkraut

Monday, April 26th: Pomegranate Seeds

Pomegranate seeds are bursting with antioxidants, which makes them perfect for snacking on by the handful or adding into a variety of sweet and savory dishes like this Tabbouleh with Pomegranate Seeds. You'll use a hearty combination of riced cauliflower, broccoli and green beans to make the base, plus a tangy mix of lemon juice, mint and pomegranate seeds to finish it off. It's another fun way to add some unexpected color, texture and flavor to your springtime dinner rotation.

Get the Recipe: Tabbouleh with Pomegranate Seeds

Tuesday, April 27th: Pistachios

Pistachios have a reputation for being the only nuts to contain high amounts of lutein and zeaxanthin, which are very important antioxidants for eye health. While store-bought snack mixes make a quick and easy mid-day or late-night snack, they can be high in calories and saturated fats. Take the guesswork out of snack time with this sweet and spicy Sesame-Pistachio Snack Mix. Not only is it packed with pistachios, it also features a handful of other good-for-you elements like roasted pepitas, sesame seeds and wasabi peas.

Get the Recipe: Sesame-Pistachio Snack Mix

Wednesday, April 28th: Pepitas

Though pumpkin seeds are often associated with Halloween and Fall, there's absolutely no reason why you can't indulge in a fistful of pepitas during springtime too. Packed full of healthy fats like magnesium and zinc, the little rounds have been associated with a number of health benefits including improved heart and prostate health. Diets rich in pumpkin seed consumption have also been linked to a reduced risk of developing certain types of cancers. For this 35-minute weeknight dinner, unsalted pepitas, cumin seeds, store-bought salsa verde and allspice are used to make a delectable sauce that instantly dresses up anything you put it on.

Get the Recipe: Chicken with Pepita Sauce

Thursday, April 29th: Edamame

Edamame is a complete protein; this means that it contains all the essential amino acids that you need in your body, but that your body can't produce on its own. To make this Chile-Garlic Edamame recipe, you toss frozen edamame with lime juice, red pepper flakes and garlic cloves for even more oomph.

Get the Recipe: Chile-Garlic Edamame

Friday, April 30th: Raspberries

Raspberries are known for being full of vitamin C, a substantial nutrient needed for skin health and immunity support. Whether you buy them fresh or frozen, a generous handful of raspberries can be used to add a healthful touch to drinkable smoothies, yogurt cups, fruit tarts, muffins and more. For this berry bright (see what we did there?) Smoothie Bowl (No. 2), we used an ultra-refreshing combination of strawberries, raspberries, goji berries, chia seeds and cranberry juice to breathe new life into your lunchtime.

For Even More Yummy Snacks: 50 Colorful Snacks