Simple and Stunning Recipes From Social Media Dietitian Kylie Sakaida’s ‘So Easy So Good’ Cookbook

After growing up in Hawaii and moving to Boston for college, registered dietitian Kylie Sakaida quickly realized that healthy eating looked different for different groups of people. So when writing her first cookbook, So Easy So Good, she aimed to include simple dishes that also stay true to her lifestyle.

“Many of the recipes are inspired by Asian flavors, which combine my favorite dishes from my culture and upbringing in Hawaii with a nutrition-conscious framework,” shares Sakaida. “Each recipe is thoughtfully crafted to be balanced, providing a well rounded mix of carbohydrates, protein, healthy fats, and fiber to keep you satiated and nourished.”

Try one tonight!

Spicy Garlic Shrimp and Avo Bowls

(Serves 4)

1 cup flour
2 tbsp. paprika
1 tsp. cayenne pepper
1 lb. shrimp, peeled, deveined, and tails removed
3 tbsp. unsalted butter
1 head garlic, peeled and minced
1 ⁄4 cup olive oil
1 tsp. kosher salt
2 avocados, cut into small chunks
2 cucumbers, peeled, halved lengthwise and sliced
3 scallions, sliced

Directions:

1. In a shallow bowl, whisk flour, paprika and cayenne. Add shrimp; coat evenly.
2. Heat butter in a skillet over medium. Add garlic; cook 2 min. Transfer butter and garlic to a bowl. Heat oil in pan. Add shrimp in an even layer with salt. Cook 2 min. per side. Return garlic butter to pan; cook 30 sec.
3. In a bowl, toss avocados, cucumbers and scallions with dressing*.
4. Divide rice among bowls. Top with shrimp and salad and serve.
*For dressing: Whisk 2 tbsp. each canola oil, rice vinegar and sesame oil, juice of 1 ⁄2 lemon and 1 ⁄2 tsp. Salt.

PER SERVING: 592 cal, 12g protein, 34g carbs, 6g fiber, 2g sugar, 48g fat

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Spaghetti and Turkey Meat Sauce

(Serves 4)

10 oz. spaghetti
3 tbsp. olive oil
1 large red onion, finely diced
1 tsp. kosher salt
1 large zucchini, finely diced
3 large garlic cloves, minced
1 lb. (93% lean) ground turkey
1 ⁄3 cup tomato paste
1 1 ⁄2 tbsp. gochujang
1 (14.5 oz.) can tomato puree
1 tbsp. Worcestershire sauce
1 tsp. Italian seasoning
1 ⁄4 tsp. red pepper flakes

Directions:

1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserving 1 cup water, drain pasta and toss with some olive oil.
2. Heat oil in a Dutch oven over medium high. Add onion, salt and some pepper; cook 3 min. Add zucchini; cook 5 min. Add garlic; cook 1 min.
3. Stir in turkey; cook 5 min. Stir in tomato paste and gochujang; cook 1 min. Add remaining ingredients and 1 ⁄2 cup pasta water; simmer 2 min.
4. Add pasta and remaining pasta water. Toss 2 min.
5. Divide pasta among bowls. Top with grated Parmesan and serve.

PER SERVING: 476 cal, 19g protein, 68g carbs, 5g fiber, 11g sugar, 16g fat

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Matcha Chia Parfaits

(Serves 2)

1 1 ⁄2 cups milk, whole, low-fat, or soy
1 ⁄2 cup plain Greek yogurt, whole milk or low-fat
1 ⁄4 cup chia seeds
1 1 ⁄2 tsp. ground matcha powder
2 tsp. honey, agave, or maple syrup
1 ⁄2 tsp. vanilla extract 1 cup chopped berries (a mix of strawberries, blueberries, and raspberries)
1 ⁄3 cup cacao nibs, for sprinkling
1 ⁄2 cup unsweetened shredded coconut, for sprinkling
1 ⁄2 cup chopped almonds, cashews, or your favorite nut, for sprinkling

Directions:

1. In a bowl, whisk together the first 6 ingredients. Set aside 15 min. to allow mixture to thicken, then whisk again to prevent chia seeds from clumping. Cover and refrigerate 4 hrs. or overnight.
2. In two 12-oz. glasses or mason jars, assemble parfaits in each container in this order: 1 ⁄3 of chia pudding, 1 ⁄3 of berries, cacao nibs, coconut and nuts. Repeat layers until containers are filled.

PER SERVING: 532 cal, 16g protein, 47g carbs, 15g fiber, 25g sugar, 35g fat