20 Delicious Golo Recipes for Healthy Living

Busy schedules and healthy eating don’t have to be at odds! If you’re looking for simple, satisfying meals that support your wellness goals, you’ve come to the right place. We’ve gathered 20 delicious Golo recipes that are perfect for everyday cooking—from quick dinners to comforting favorites. Keep reading to discover flavorful dishes that will make healthy living feel effortless and enjoyable.

Golo-approved turkey and vegetable stir-fry

Tackling a healthy weeknight dinner just got easier with this simple stir-fry that comes together in minutes while packing in lean protein and colorful vegetables. This methodical approach ensures perfectly cooked ingredients every time, making it ideal for cooking beginners who want reliable results without guesswork. Follow these precise steps to create a balanced meal that satisfies both nutrition and flavor in one pan.

Ingredients

• Turkey breast – 1 lb
• Broccoli florets – 2 cups
• Carrots – 1 cup, sliced
• Soy sauce – 2 tbsp
• Olive oil – 1 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated

Instructions

1. Cut the turkey breast into 1-inch cubes.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
3. Add the turkey cubes to the hot skillet in a single layer.
4. Cook the turkey for 4 minutes without stirring to develop a golden-brown crust.
5. Flip each turkey cube and cook for another 3 minutes until fully opaque.
6. Remove the turkey from the skillet and set aside on a clean plate.
7. Add the broccoli florets and sliced carrots to the same skillet.
8. Stir-fry the vegetables for 5 minutes until the broccoli turns bright green and the carrots begin to soften.
9. Add the minced garlic and grated ginger to the vegetables.
10. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
11. Return the cooked turkey to the skillet with the vegetables.
12. Pour the soy sauce evenly over the turkey and vegetable mixture.
13. Toss everything together for 2 minutes until heated through and evenly coated.

Fresh from the skillet, this stir-fry delivers tender turkey with crisp-tender vegetables in a savory glaze. The soy sauce creates a light umami coating that enhances without overpowering the natural sweetness of the carrots. For a creative twist, serve it over cauliflower rice or wrap it in lettuce cups for a low-carb meal that feels entirely new.

Quinoa and black bean Golo bowl

Very few meals combine nutrition and flavor as perfectly as this quinoa and black bean bowl, which comes together with minimal effort for maximum satisfaction. Versatile enough for meal prep yet elegant enough for guests, this dish will quickly become your go-to healthy option. Let’s walk through each simple step to create this balanced bowl.

Ingredients

Quinoa – 1 cup
Water – 2 cups
Black beans – 15 oz can
Avocado – 1
Lime – 1
Cilantro – ¼ cup
Salt – ½ tsp

Instructions

1. Rinse 1 cup of quinoa under cold running water for 1 minute to remove the natural bitter coating.
2. Combine the rinsed quinoa with 2 cups of water in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover the saucepan, and simmer for 15 minutes until all water is absorbed and quinoa grains have little white tails visible.
4. Remove quinoa from heat and let it sit covered for 5 minutes to steam and become fluffy.
5. While quinoa cooks, drain and rinse one 15-ounce can of black beans thoroughly in a colander.
6. Heat the rinsed black beans in a small saucepan over medium heat for 3-4 minutes until warmed through.
7. Cut one avocado in half lengthwise, remove the pit, and scoop the flesh onto a cutting board.
8. Dice the avocado into ½-inch cubes, being careful not to mash the delicate flesh.
9. Chop ¼ cup of fresh cilantro leaves, avoiding the thicker stems for better texture.
10. Cut one lime in half and squeeze both halves to extract 2 tablespoons of fresh juice.
11. Fluff the cooked quinoa with a fork to separate the grains and prevent clumping.
12. Combine the fluffed quinoa, warmed black beans, diced avocado, and chopped cilantro in a large bowl.
13. Drizzle the fresh lime juice over the mixture and sprinkle with ½ teaspoon of salt.
14. Gently toss all ingredients together until evenly distributed, being careful not to crush the avocado.

Keep in mind that the quinoa’s nutty texture contrasts beautifully with the creamy black beans and buttery avocado. The bright lime juice cuts through the richness while the fresh cilantro adds an herbal freshness that makes each bite complex. For a creative twist, serve this bowl in hollowed-out bell peppers or top with a fried egg for extra protein.

Baked salmon with lemon and herbs Golo style

Oven-baked salmon with lemon and herbs is one of those foolproof dishes that delivers restaurant-quality results with minimal effort. Perfect for busy weeknights yet elegant enough for company, this Golo-inspired preparation lets the natural flavors shine through while keeping things healthy and satisfying. Follow these simple steps for perfectly cooked salmon every single time.

Ingredients

Salmon fillets – 4 (6 oz each)
Olive oil – 2 tbsp
Lemon – 1
Fresh dill – 2 tbsp
Garlic powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillets completely dry with paper towels to ensure crispy skin.
3. Drizzle 1 tablespoon of olive oil over both sides of each salmon fillet.
4. Squeeze the juice from half the lemon evenly over all fillets.
5. Sprinkle garlic powder, salt, and black pepper evenly over both sides of each fillet.
6. Chop the fresh dill finely and press it onto the top surface of each salmon fillet.
7. Slice the remaining lemon half into thin rounds and place 2 slices on top of each fillet.
8. Arrange the prepared salmon fillets skin-side down on the baking sheet, spacing them 2 inches apart.
9. Bake at 400°F for 12-15 minutes until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
10. Remove from oven and let rest for 3 minutes before serving to allow juices to redistribute.

Perfectly cooked salmon should be moist and flaky with a delicate herb crust and bright lemon notes. The high-heat baking creates a slightly crispy exterior while keeping the interior tender and buttery. Try serving it over quinoa with roasted asparagus for a complete meal, or flake it into salads for next-day lunches.

Golo-friendly zucchini noodles with pesto

Just because you’re eating healthy doesn’t mean your meals have to be boring—this zucchini noodle dish transforms simple ingredients into a vibrant, satisfying meal that comes together in minutes. Join me as we walk through each step to create this fresh, golo-friendly pesto zucchini noodle bowl that will become your new go-to lunch or dinner option.

Ingredients

Zucchini – 2 medium
Basil – 1 cup packed
Pine nuts – ¼ cup
Garlic – 2 cloves
Olive oil – ⅓ cup
Parmesan cheese – ¼ cup grated
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Wash and dry 2 medium zucchini thoroughly, then trim off both ends. 2. Use a spiralizer to create zucchini noodles, applying steady pressure as you turn the handle—this prevents breakage. 3. Spread zucchini noodles in a single layer on a clean kitchen towel and sprinkle with ½ teaspoon of salt. 4. Let the salted noodles sit for 10 minutes to draw out excess moisture, which prevents watery pesto sauce. 5. While noodles rest, combine 1 cup packed basil, ¼ cup pine nuts, and 2 cloves of garlic in a food processor. 6. Pulse the mixture 5 times for 2 seconds each, until ingredients are roughly chopped. 7. With the processor running on low speed, slowly drizzle in ⅓ cup olive oil until the pesto becomes smooth and emulsified. 8. Add ¼ cup grated Parmesan cheese, ¼ teaspoon black pepper, and process for 15 seconds until fully incorporated. 9. Use paper towels to gently press moisture from the zucchini noodles, removing about 2 tablespoons of liquid. 10. Toss the dried zucchini noodles with the prepared pesto sauce until every strand is evenly coated. Creating this dish yields zucchini noodles that maintain a satisfying al dente texture while the bright, herbaceous pesto clings perfectly to each strand. Consider topping with extra pine nuts for crunch or adding grilled chicken for a complete meal that feels both nourishing and indulgent.

Slow cooker Golo chicken and vegetable soup

Crafting a comforting soup doesn’t have to be complicated, especially when your slow cooker does most of the work. This simple chicken and vegetable soup comes together with minimal effort, perfect for busy weeknights or chilly evenings when you want something warm and satisfying without spending hours in the kitchen.

Ingredients

• Chicken breasts – 1 lb
• Carrots – 2 cups, chopped
• Celery – 1 cup, chopped
• Onion – 1 cup, chopped
• Chicken broth – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – 1 tsp

Instructions

1. Place 1 lb chicken breasts in the bottom of your slow cooker.
2. Add 2 cups chopped carrots, 1 cup chopped celery, and 1 cup chopped onion over the chicken.
3. Pour 4 cups chicken broth over the vegetables and chicken.
4. Sprinkle 1 tsp salt, ½ tsp black pepper, and 1 tsp garlic powder evenly over the ingredients.
5. Cover the slow cooker with its lid.
6. Cook on LOW heat for 6 hours or on HIGH heat for 3 hours.
7. Remove the chicken breasts from the slow cooker using tongs after the cooking time is complete.
8. Shred the chicken with two forks on a cutting board.
9. Return the shredded chicken to the slow cooker.
10. Stir the soup thoroughly to combine all ingredients.
11. Ladle the hot soup into bowls.

You’ll notice the chicken becomes incredibly tender while the vegetables soften just enough to retain a slight bite. The broth develops a rich, savory flavor that’s perfectly balanced by the subtle sweetness of the carrots. Try serving it with crusty bread for dipping or over a scoop of cooked rice to make it more substantial.

Golo-approved avocado and egg breakfast toast

Whether you’re rushing out the door or enjoying a leisurely morning, this protein-packed avocado and egg toast delivers satisfying fuel to start your day right. With just a few simple ingredients and minimal prep time, you’ll have a restaurant-quality breakfast ready in minutes. Let’s walk through each step together to create this perfectly balanced meal.

Ingredients

Bread – 1 slice
Avocado – ½
Egg – 1
Salt – ¼ tsp
Black pepper – ⅛ tsp
Olive oil – 1 tsp

Instructions

1. Place a medium non-stick skillet over medium heat and add 1 teaspoon of olive oil.
2. While the pan heats, toast 1 slice of bread in a toaster set to medium-dark setting until golden brown and crisp.
3. Crack 1 egg into a small bowl to check for shell fragments before adding to the pan.
4. Carefully pour the egg into the heated skillet and cook for 2 minutes until the white is fully set but yolk remains runny.
5. Cut ½ avocado in half, remove the pit, and scoop the flesh into a small bowl using a spoon.
6. Mash the avocado with a fork until slightly chunky but spreadable, leaving some texture for interest.
7. Spread the mashed avocado evenly across the entire surface of the toasted bread.
8. Sprinkle ¼ teaspoon of salt evenly over the avocado layer.
9. Use a spatula to transfer the cooked egg from the skillet onto the avocado-covered toast.
10. Finish by sprinkling ⅛ teaspoon of black pepper directly over the egg yolk.
Buttery avocado creates a creamy base that contrasts beautifully with the crisp toast, while the runny yolk adds rich moisture to each bite. For a flavor boost, try adding a sprinkle of red pepper flakes or serving alongside cherry tomatoes for a colorful, complete breakfast plate.

Grilled shrimp and asparagus Golo plate

Many home cooks find grilling intimidating, but this grilled shrimp and asparagus plate breaks down the process into foolproof steps. Mastering this dish will give you confidence with your grill while creating a healthy, restaurant-quality meal. Follow these instructions precisely for perfect results every time.

Ingredients

Shrimp – 1 lb
Asparagus – 1 bunch
Olive oil – 2 tbsp
Lemon juice – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Garlic powder – 1 tsp

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Pat the shrimp dry with paper towels to ensure proper searing.
3. Trim the tough ends from the asparagus by snapping them where they naturally break.
4. In a large bowl, combine olive oil, lemon juice, salt, black pepper, and garlic powder.
5. Add shrimp and asparagus to the bowl, tossing to coat evenly with the marinade.
6. Let the mixture sit for 5 minutes while the grill heats completely.
7. Place asparagus directly on the grill grates, arranging them perpendicular to prevent falling through.
8. Grill asparagus for 4-5 minutes, turning once with tongs when grill marks appear.
9. Add shrimp to the grill in a single layer, not touching each other.
10. Cook shrimp for 2-3 minutes until the bottoms turn pink and opaque.
11. Flip shrimp using tongs and cook for another 2-3 minutes until fully opaque.
12. Remove everything from the grill when shrimp are firm and asparagus is tender-crisp.
13. Transfer to a serving platter immediately to prevent overcooking.

Keep in mind that the shrimp will develop a beautiful char while remaining juicy inside, and the asparagus will maintain a satisfying crunch. This dish pairs wonderfully with quinoa or can be served over mixed greens for a complete meal that highlights the natural sweetness of both main ingredients.

Golo-style cauliflower rice with chicken

Many home cooks find traditional rice dishes time-consuming, but this Golo-style cauliflower rice with chicken offers a satisfying alternative that comes together in under 30 minutes. Making cauliflower rice from scratch ensures maximum freshness and allows you to control the texture perfectly. This method creates a light, grain-free base that pairs beautifully with seasoned chicken for a complete meal.

Ingredients

Cauliflower – 1 head
Chicken breast – 1 lb
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Garlic powder – 1 tsp

Instructions

1. Cut the cauliflower into florets, removing the tough core.
2. Place half the florets in a food processor and pulse 8-10 times until rice-like pieces form.
3. Repeat with remaining cauliflower florets.
4. Pat the chicken breast completely dry with paper towels.
5. Season both sides of chicken with salt, black pepper, and garlic powder.
6. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
7. Place chicken in the hot skillet and cook for 6 minutes without moving.
8. Flip chicken and cook for another 6 minutes until internal temperature reaches 165°F.
9. Transfer chicken to a cutting board and let rest for 5 minutes.
10. Add remaining 1 tablespoon olive oil to the same skillet over medium heat.
11. Add cauliflower rice and cook for 5 minutes, stirring frequently.
12. Dice the rested chicken into ½-inch pieces.
13. Add diced chicken to the cauliflower rice and stir to combine.
14. Cook for 2 more minutes until heated through. Resting the chicken before cutting ensures juicy results, while pulsing the cauliflower in batches prevents over-processing. Using the same skillet builds flavor from the chicken fond. Resulting in tender chicken pieces mixed with fluffy cauliflower rice that has a satisfying bite similar to traditional rice. Try serving it in lettuce cups for a low-carb meal or topping with a fried egg for extra protein richness.

Spinach and feta stuffed chicken Golo recipe

Unlocking a restaurant-quality meal at home is easier than you think with this impressive yet approachable stuffed chicken recipe. Using just a handful of ingredients, you’ll create a juicy, flavorful main dish that looks as beautiful as it tastes, perfect for both weeknight dinners and special occasions.

Ingredients

Chicken breasts – 4 (6 oz each)

Fresh spinach – 2 cups

Feta cheese – ½ cup

Olive oil – 2 tbsp

Salt – 1 tsp

Black pepper – ½ tsp

Garlic powder – 1 tsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place one chicken breast on a cutting board and use a sharp knife to create a horizontal pocket by slicing through the thickest part, being careful not to cut all the way through.
3. Repeat this pocket-cutting technique with all four chicken breasts.
4. Season the inside of each pocket with ¼ teaspoon of salt and ⅛ teaspoon of black pepper.
5. Stuff each chicken pocket with ½ cup of fresh spinach and 2 tablespoons of feta cheese.
6. Use toothpicks to secure the openings, ensuring the stuffing stays contained during cooking.
7. Rub the outside of each stuffed chicken breast with olive oil.
8. Sprinkle the remaining salt, black pepper, and garlic powder evenly over all chicken breasts.
9. Place the stuffed chicken breasts on the prepared baking sheet, spacing them 2 inches apart for even cooking.
10. Bake for 25-30 minutes until the internal temperature reaches 165°F when tested with a meat thermometer.
11. Remove from oven and let rest for 5 minutes before removing toothpipes and serving.

Keeping the chicken moist and flavorful, the gentle baking method ensures the feta melts perfectly while the spinach wilts into tender perfection. The golden-brown exterior gives way to a vibrant green and white filling that makes for an impressive presentation when sliced diagonally. Try serving over lemon-herb quinoa or alongside roasted cherry tomatoes for a complete Mediterranean-inspired meal that will have everyone asking for seconds.

Golo-friendly lentil and vegetable stew

You’ve probably found yourself staring into the pantry, wondering how to create something both nourishing and satisfying without complicated ingredients. This Golo-friendly lentil and vegetable stew solves that exact dilemma with its straightforward approach and wholesome results.

Ingredients

Lentils – 1 cup
Vegetable broth – 4 cups
Onion – 1 medium
Carrots – 2 medium
Celery – 2 stalks
Olive oil – 2 tbsp
Garlic – 3 cloves
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Dice the onion, carrots, and celery into uniform ½-inch pieces.2. Mince the garlic cloves finely.3. Heat olive oil in a large pot over medium heat for 2 minutes until shimmering.4. Add diced onion, carrots, and celery to the pot.5. Sauté vegetables for 8-10 minutes, stirring occasionally, until onions become translucent and carrots begin to soften.6. Add minced garlic and cook for 1 minute until fragrant.7. Rinse lentils under cold water until water runs clear to remove any debris.8. Add rinsed lentils to the pot with vegetables.9. Pour in vegetable broth, ensuring lentils are fully submerged.10. Season with salt and black pepper, stirring to combine.11. Bring stew to a boil over high heat, then immediately reduce to a simmer.12. Cover pot and simmer for 35-40 minutes, stirring every 10 minutes to prevent sticking.13. Check lentils for doneness – they should be tender but not mushy when pressed between fingers.14. Remove from heat and let stand covered for 5 minutes to allow flavors to meld.15. Ladle stew into bowls for serving. What makes this stew particularly satisfying is how the lentils break down slightly to create a naturally thickened broth that clings to the vegetables. The earthy sweetness from the carrots balances perfectly with the savory broth, making it comforting enough to enjoy on its own or elevated with a sprinkle of fresh herbs.

Baked cod with roasted vegetables Golo style

Diving into a healthy, flavorful meal doesn’t have to be complicated. This baked cod with roasted vegetables is a Golo-inspired dish that delivers lean protein and fiber-rich veggies in one simple pan, making clean eating effortless and delicious.

Ingredients

• Cod fillets – 4 (6 oz each)
• Broccoli florets – 2 cups
• Carrots – 2, sliced
• Zucchini – 1, sliced
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Paprika – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Lemon – 1, sliced

Instructions

1. Preheat your oven to 400°F.
2. Place the broccoli florets, sliced carrots, and sliced zucchini on a large baking sheet.
3. Drizzle 1 tablespoon of olive oil over the vegetables.
4. Sprinkle ½ teaspoon of garlic powder, ½ teaspoon of paprika, ¼ teaspoon of salt, and ⅛ teaspoon of black pepper over the vegetables.
5. Toss the vegetables until they are evenly coated with the oil and seasonings.
6. Spread the vegetables in a single layer on the baking sheet.
7. Roast the vegetables in the preheated oven for 15 minutes.
8. Pat the cod fillets dry with a paper towel. Tip: Drying the fish helps the seasoning stick and promotes better browning.
9. Place the cod fillets on the same baking sheet with the partially roasted vegetables.
10. Drizzle the remaining 1 tablespoon of olive oil over the cod fillets.
11. Sprinkle the remaining ½ teaspoon of garlic powder, ½ teaspoon of paprika, ¼ teaspoon of salt, and ⅛ teaspoon of black pepper over the cod.
12. Arrange the lemon slices on top of the cod fillets.
13. Return the baking sheet to the oven and bake for 12-15 minutes, or until the cod flakes easily with a fork and the vegetables are tender and slightly caramelized at the edges. Tip: To check for doneness, insert a fork into the thickest part of the cod and twist gently; it should separate into clean flakes.
14. Remove the baking sheet from the oven. Tip: Let the dish rest for 2-3 minutes before serving to allow the juices to redistribute.

Light and flaky cod pairs beautifully with the sweet, roasted vegetables, creating a satisfying meal that feels indulgent yet is wonderfully healthy. For a creative twist, flake the leftover cod and vegetables into a leafy green salad the next day for a quick, protein-packed lunch.

Golo-approved berry and yogurt parfait

Creating a nutritious breakfast doesn’t have to be complicated, especially when you’re short on time in the morning. This Golo-approved berry and yogurt parfait comes together in minutes with just a few simple ingredients, making it perfect for busy weekdays when you need something satisfying and healthy.

Ingredients

Plain Greek yogurt – 1 cup
Mixed berries – 1 cup
Granola – ½ cup

Instructions

1. Gather all ingredients and have two parfait glasses ready on your work surface.
2. Measure 1 cup of plain Greek yogurt using a dry measuring cup for accuracy.
3. Spoon 2 tablespoons of yogurt into the bottom of each parfait glass to create your first layer.
4. Measure 1 cup of mixed berries, checking for any stems or soft berries that should be discarded.
5. Place 2 tablespoons of mixed berries evenly over the yogurt layer in each glass.
6. Sprinkle 1 tablespoon of granola over the berry layer in each glass.
7. Repeat the layering process with another 2 tablespoons of yogurt in each glass.
8. Add another 2 tablespoons of mixed berries to each glass.
9. Top each parfait with the remaining granola, dividing it evenly between both glasses.
10. Serve immediately or refrigerate for up to 2 hours before serving.

Perfectly layered with contrasting textures, this parfait offers creamy yogurt against crunchy granola and juicy berries. The natural sweetness from the ripe berries means you won’t miss added sugar, and for a fun twist, try serving it in mason jars for easy transport to work or school.

Turkey and spinach Golo meatballs

Preparing turkey and spinach Golo meatballs is simpler than you might think, even if you’re new to cooking. Perfect for a quick weeknight dinner, these lean meatballs come together with just a few ingredients and bake up juicy every time. Let’s walk through each step together so you can confidently make this healthy favorite.

Ingredients

• Ground turkey – 1 lb
• Fresh spinach – 2 cups
• Breadcrumbs – ½ cup
• Egg – 1 large
• Garlic powder – 1 tsp
• Olive oil – 1 tbsp
• Salt – ¾ tsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Wilt the spinach by placing it in a microwave-safe bowl and microwaving on high for 60 seconds.
3. Squeeze all excess water from the spinach using your hands or a clean kitchen towel.
4. Combine the ground turkey, wilted spinach, breadcrumbs, egg, garlic powder, and salt in a large mixing bowl.
5. Mix the ingredients gently with your hands just until combined—overmixing can make the meatballs tough.
6. Shape the mixture into 1½-inch meatballs, rolling them firmly but not tightly to keep them tender.
7. Place the meatballs on the prepared baking sheet, spacing them 1 inch apart.
8. Brush each meatball lightly with olive oil to help them brown evenly in the oven.
9. Bake for 18–20 minutes, or until the internal temperature reaches 165°F on a meat thermometer.
10. Let the meatballs rest on the baking sheet for 3 minutes before serving to allow juices to redistribute.

Amazingly tender with a subtle garlic note, these meatballs have a moist texture thanks to the spinach. Their light flavor pairs wonderfully with zucchini noodles or a simple marinara sauce. Try serving them over polenta for a comforting, complete meal that feels both wholesome and satisfying.

Golo-style roasted Brussels sprouts with bacon

Yielding to the irresistible combination of crispy bacon and caramelized sprouts, this Golo-style recipe transforms simple ingredients into a spectacular side dish that will have everyone asking for seconds. You’ll be amazed at how these humble vegetables become the star of any meal with just a few straightforward techniques. Let me guide you through each step to ensure perfect results every time.

Ingredients

Brussels sprouts – 1 lb
Bacon – 4 slices
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Trim the stem ends from the Brussels sprouts and cut each sprout in half lengthwise.
3. Place the halved Brussels sprouts in a large mixing bowl.
4. Cut the bacon into ½-inch pieces using kitchen shears.
5. Add the bacon pieces to the bowl with the Brussels sprouts.
6. Drizzle the olive oil over the Brussels sprouts and bacon.
7. Sprinkle the salt and black pepper evenly over the mixture.
8. Toss everything together with your hands until all ingredients are well coated.
9. Spread the Brussels sprouts and bacon in a single layer on the prepared baking sheet, ensuring the sprouts are cut-side down for maximum caramelization.
10. Roast in the preheated oven for 20 minutes.
11. Remove the baking sheet from the oven and use tongs to flip the Brussels sprouts.
12. Return the baking sheet to the oven and roast for another 10-15 minutes until the sprouts are tender and deeply browned around the edges.
13. Check for doneness by piercing a sprout with a fork – it should slide in easily.
14. Transfer the roasted Brussels sprouts and bacon to a serving dish immediately.

A perfect balance emerges between the crispy, salty bacon and the sweet, caramelized Brussels sprouts, creating layers of texture that crunch and melt simultaneously. The deep browning brings out natural sugars that contrast beautifully with the savory pork, making this dish equally wonderful served alongside roasted chicken or stirred into warm pasta for a complete meal.

Quinoa and vegetable Golo salad

Sometimes the simplest salads make the most satisfying meals, and this quinoa and vegetable Golo salad is no exception. Starting with fluffy quinoa as the base, we’ll build layers of fresh vegetables and a bright dressing that comes together in minutes. Follow each step carefully for a perfectly balanced result every time.

Ingredients

Quinoa – 1 cup
Water – 2 cups
Cucumber – 1 cup diced
Cherry tomatoes – 1 cup halved
Red onion – ¼ cup finely chopped
Olive oil – 2 tbsp
Lemon juice – 1 tbsp
Salt – ½ tsp

Instructions

1. Rinse 1 cup quinoa under cold running water for 1 minute to remove any bitterness.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan over high heat.
3. Bring the quinoa and water to a rolling boil, then immediately reduce heat to low.
4. Cover the saucepan tightly and simmer for 15 minutes exactly.
5. Remove the saucepan from heat and let quinoa stand covered for 5 minutes to steam.
6. Fluff the cooked quinoa with a fork to separate the grains and prevent clumping.
7. Spread quinoa in a thin layer on a baking sheet to cool completely to room temperature.
8. Dice 1 cucumber into ¼-inch cubes until you have 1 cup total.
9. Cut 1 cup cherry tomatoes in half lengthwise.
10. Finely chop red onion until you have ¼ cup packed.
11. Whisk together 2 tablespoons olive oil and 1 tablespoon lemon juice in a large bowl.
12. Add ½ teaspoon salt to the dressing and whisk until fully incorporated.
13. Combine cooled quinoa, diced cucumber, halved tomatoes, and chopped onion in the bowl with dressing.
14. Toss all ingredients gently but thoroughly until evenly coated.
15. Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

The fluffy quinoa provides a delicate texture that contrasts beautifully with the crisp vegetables, while the lemon dressing adds a bright acidity that enhances every bite. Serve this salad as a light lunch on its own or pair it with grilled chicken for a more substantial meal that still feels refreshingly light.

Golo-friendly almond flour pancakes

Keeping your breakfast both delicious and health-conscious doesn’t have to be complicated. These almond flour pancakes come together quickly and offer a satisfying, protein-rich start to your day that keeps you full and energized.

Ingredients

– Almond flour – 1 cup
– Eggs – 2 large
– Baking powder – 1 tsp
– Salt – ¼ tsp
– Almond milk – ¼ cup
– Coconut oil – 2 tbsp

Instructions

1. Whisk together 1 cup almond flour, 1 teaspoon baking powder, and ¼ teaspoon salt in a medium bowl until thoroughly combined.
2. Crack 2 large eggs into a separate bowl and beat them with a fork until uniform in color.
3. Pour ¼ cup almond milk into the beaten eggs and mix until fully incorporated.
4. Combine the wet ingredients with the dry ingredients, stirring gently until just mixed—overmixing can make pancakes dense.
5. Melt 2 tablespoons coconut oil in a non-stick skillet over medium heat, swirling to coat the surface evenly.
6. Pour ¼ cup of batter onto the heated skillet for each pancake, spacing them apart to prevent sticking.
7. Cook for 2–3 minutes until bubbles form on the surface and the edges appear set.
8. Flip each pancake carefully using a thin spatula and cook for another 1–2 minutes until golden brown on both sides.
9. Transfer cooked pancakes to a wire rack instead of stacking them to maintain crisp edges.
10. Repeat with remaining batter, adding more coconut oil to the skillet if needed.

Light and tender with a subtle nutty flavor, these pancakes have a delicate texture that pairs wonderfully with fresh berries or a drizzle of maple syrup. For a creative twist, try spreading them with almond butter and folding them into breakfast tacos with sliced bananas.

Grilled chicken and avocado Golo wrap

Ready to create a satisfying lunch that comes together in minutes? Grilled chicken and avocado Golo wrap combines lean protein with creamy textures in a perfectly portable package. Follow these simple steps for a delicious result every time.

Ingredients

Chicken breast – 1 (6 oz)
Olive oil – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Whole wheat tortilla – 1 large
Avocado – 1 medium
Lemon juice – 1 tsp

Instructions

1. Preheat your grill or grill pan to medium-high heat (400°F).
2. Brush the chicken breast evenly with olive oil on both sides.
3. Season the chicken breast with salt and black pepper, pressing the seasoning into the meat.
4. Place the chicken on the hot grill and cook for 6 minutes without moving it to develop grill marks.
5. Flip the chicken using tongs and cook for another 6 minutes until the internal temperature reaches 165°F.
6. Remove the chicken from the grill and let it rest on a cutting board for 5 minutes to retain juices.
7. While the chicken rests, warm the whole wheat tortilla in a dry skillet over medium heat for 30 seconds per side.
8. Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl.
9. Mash the avocado with lemon juice until slightly chunky, not completely smooth.
10. Slice the rested chicken breast against the grain into ¼-inch thick strips.
11. Spread the mashed avocado mixture evenly across the center of the warmed tortilla.
12. Arrange the chicken strips in a single layer over the avocado.
13. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll tightly away from you.
14. Cut the wrap diagonally in half and serve immediately.

A perfectly assembled wrap offers contrasting textures—tender chicken against creamy avocado wrapped in a slightly chewy tortilla. The bright lemon juice cuts through the richness while the grill marks add subtle smokiness. For a complete meal, serve with carrot sticks and hummus or enjoy as a quick grab-and-go lunch that stays neatly wrapped until the last bite.

Golo-approved sweet potato and black bean hash

Sometimes you need a breakfast that feels substantial yet won’t weigh you down. Start by heating 1 tbsp of olive oil in a large skillet over medium heat, then add 1 diced medium sweet potato and cook for 8-10 minutes, stirring occasionally, until the edges begin to brown—this initial browning creates a caramelized foundation that builds flavor throughout the dish. Add ½ diced yellow onion and cook for 4-5 minutes until translucent and fragrant, being careful not to burn the garlic if added too early. Stir in 1 can of drained and rinsed black beans and cook for 2-3 minutes until heated through, gently folding to avoid mashing the beans and maintain their texture. Create four small wells in the hash mixture and crack 4 large eggs directly into them, then cover the skillet and cook for 4-6 minutes until the egg whites are fully set but yolks remain slightly runny—the steam from covering helps cook the tops evenly without flipping. Season everything with ½ tsp of salt and ¼ tsp of black pepper at the end to control saltiness and prevent the vegetables from releasing too much moisture during cooking. Carefully slide a spatula underneath each egg portion to serve, keeping the yolks intact for a rich sauce. Crispy sweet potato cubes contrast beautifully with creamy beans and runny egg yolks that create their own sauce. For a fresh twist, top with sliced avocado or serve over corn tortillas for a breakfast taco variation that makes excellent next-day leftovers.

Baked apples with cinnamon Golo dessert

Gently warming your kitchen with the scent of autumn, this baked apple dessert transforms simple ingredients into a comforting treat that feels both wholesome and indulgent. Following these clear steps will ensure you achieve perfectly tender apples every time, making this an ideal recipe for beginners to master seasonal baking.

Ingredients

Apples – 4
Butter – 2 tbsp
Brown sugar – ¼ cup
Cinnamon – 1 tsp

Instructions

1. Preheat your oven to 375°F to ensure it reaches the correct temperature before baking.
2. Wash 4 apples thoroughly under cool running water to remove any surface residue.
3. Use an apple corer to remove the core from each apple, creating a hollow center from top to bottom. Tip: Leave the bottom ½ inch of the apple intact to prevent filling from leaking out during baking.
4. Place the cored apples upright in an 8×8 inch baking dish.
5. In a small bowl, combine ¼ cup brown sugar and 1 tsp cinnamon until evenly mixed.
6. Spoon the brown sugar and cinnamon mixture evenly into the hollow center of each apple.
7. Cut 2 tbsp butter into 4 equal pieces and place one piece on top of the filling in each apple.
8. Pour ½ cup water into the bottom of the baking dish around the apples to create steam during baking. Tip: The steam helps prevent the apples from drying out and promotes even cooking.
9. Bake at 375°F for 40-45 minutes until the apples are tender when pierced with a fork but still hold their shape.
10. Remove the baking dish from the oven using oven mitts and let the apples rest for 5 minutes before serving. Tip: The resting time allows the apples to reabsorb some of their juices, intensifying the flavor. Marvel at how the baked apples become meltingly soft while the cinnamon-sugar filling caramelizes into a fragrant syrup. The contrast between the warm, spiced interior and the tender apple flesh makes this dessert satisfying on its own, though serving it with a scoop of vanilla ice cream creates a delightful hot-and-cold sensation that highlights the cozy spices.

Golo-style green smoothie with spinach and almond milk

Zesty yet nourishing, this Golo-style green smoothie makes healthy eating effortless. Zero in on this simple recipe that transforms basic ingredients into a vibrant, nutrient-packed drink. Follow these methodical steps to create your perfect morning smoothie.

Ingredients

Spinach – 2 cups
Almond milk – 1 cup
Banana – 1 medium
Ice cubes – ½ cup

Instructions

1. Measure 2 cups of fresh spinach leaves and place them in your blender pitcher.
2. Peel 1 medium banana and break it into 3 chunks directly into the blender.
3. Pour 1 cup of unsweetened almond milk over the spinach and banana.
4. Add ½ cup of ice cubes to the blender pitcher.
5. Secure the blender lid tightly, ensuring it clicks into place to prevent leaks.
6. Begin blending on low speed for 15 seconds to break down the larger ingredients.
7. Increase to high speed and blend for 45-60 seconds until the mixture appears completely smooth with no visible spinach flecks.
8. Stop the blender and use a spatula to scrape down any ingredients stuck to the sides, which ensures even blending.
9. Blend again on high speed for another 15-20 seconds until the texture becomes uniformly creamy.
10. Pour the smoothie immediately into a 16-ounce glass for serving.
Hearty and refreshing, this smoothie boasts a creamy texture from the banana and almond milk that perfectly balances the fresh spinach flavor. The vibrant green color makes it visually appealing, while the cold temperature provides a satisfying chill. Try garnishing with a banana slice or serving it alongside whole grain toast for a complete breakfast.

Summary

You now have 20 delicious GOLO recipes to support your healthy living journey! We hope these tasty options inspire you in the kitchen. Try them out and let us know which recipes become your favorites in the comments below. Don’t forget to share this helpful roundup with fellow food lovers by pinning it to your Pinterest boards!