18 Celebrity Chefs Share the Healthy Recipes They Eat at Home (2024)

"This is a really quick and easy kale salad to make at home and it's also incredibly satisfying after a workout, or at any time of the day. Sometimes I like to substitute yogurt for the aioli for a slightly healthier version as well." — Luke Venner

Get the recipe here or visit Elm in New Canaan, CT, to try it firsthand.

"This easy citrus-marinated mahi mahi with sweet-and-sour mango relish has all the right components for a fresh, summery meal. Serve it with island rice and a salad, or with tortillas for taco night." — Andrew Zimmern

Get the recipe here.

"Every single time I make this dish, I find myself burying my head in the fridge all night, scooping and scraping for every chicken bit possible with my bare hands. Filling and healthy and freaking yummy." — Chrissy Teigen

Get the recipe here and in Teigen's cookbook, Cravings.

"Acai ice pops are a refreshing, naturally sweetened, guilt-free treat. They're also low on sugar, so you can add all the natural sweetness you would like with honey (or agave for our vegan friends out there), fresh fruit, and berries. Plus, they're a great source of fiber, heart-healthy fats, and antioxidants — so enjoy them at your next BBQ or on a sunny afternoon." — Andrea Correale

Get the recipe here.

"This salmon is made in a foil packet, which is healthy and easy (and keeps proteins juicy). Plus, it's easy to customize individual portions — if somebody in your family doesn't like rosemary, you can easily omit it or substitute parsley. Meats and veggies can be swapped in and out with ease as well." — Michael Symon

Get the recipe here or visit Angeline at the Borgata Hotel Casino & Spa in Atlantic City, NJ, to try it firsthand.

"I love this Tahitian squash recipe because it's a healthier yet satisfying option for dinner. The sweet flavor of the squash pairs really well with the more savory farro porridge and it's also vegetarian — so both meat eaters and veggie diners can enjoy it." — Bruce Kalman

Get the recipe here or visit Union in Pasadena, CA, to enjoy it firsthand.

"I opened Searsucker in Austin so I could visit as much as possible, and although I love the land of breakfast tacos and brisket, sometimes you have to keep it a lighter! When I'm away and craving an Austin taco, I often whip up an easy salsa verde that's made fresh and bright with local herbs. You can also put it on egg toast." — Brian Malarkey

Get the recipe here or visit Searsucker in Austin, TX, to enjoy it firsthand.

"As this recipe was designed for a Victoria's Secret Angels event, we wanted to create a savory, low-carb, and low-calorie poké dish that would be an ideal fit for the festivities. We decided on an O.G. Hawaiian classic with a Tiki-twist for more of a citrusy pop. It's a light and refreshing recipe that's perfect for warm Summer months."— Wonny Lee

Get the recipe here.

"Nothing beats the flavor of a tender, crispy, perfectly grilled octopus served with a refreshing, lime-garlic vinaigrette and silky-smooth black bean hummus." — Raul Correa

Get the recipe here or visit Zest at the San Juan Water Beach Club in Isla Verde, Puerto Rico, to try it firsthand.

"This wonderful holiday side dish combines a trio of all-natural superfoods — butternut squash, swiss chard, and pomegranates — with the orzo-like Israeli couscous. Not only is this recipe good for you, but it's delicious and will be sure to impress your family or guests." — Molly McCook

Get the recipe here.

"I love overnight oats because they are super healthy and easy to make. You can keep them in the fridge for a grab-and-go breakfast. I load mine up with yummy fruit, coconut, and chia seeds, which makes this just as delicious as it is healthy." — Katrina Bowden

Get the recipe here.

"Sometimes, I just get a yen for a well-made curry and nothing else will do but this white fish curry that, believe me, is simply kickass. [It has] a lot of beautiful spices, it's just a really fragrant, aromatic curry, great flavor, goes great with a coconut brown rice or jasmine rice." — Sam Talbot

Get the recipe here and in Talbot's cookbook, 100% Real: 100 Insanely Good Recipes For Clean Food Made Fresh.

"The origination of this dish began when my wife Gina and I decided to go vegan for six months and I was creatively challenged to come up with crave-able deliciousness without my animal protein go-tos. It's a quick and healthy grain- and vegetable-based dish, but also crave-able to chefs." — Linton Hopkins

Get the recipe here or visit Chef's Club Counter in New York City to enjoy it firsthand.

"Hearty black beans are pureed with nutty sesame paste and brightened up with an earthy herb drizzle in this healthy hummus." — Lorena Garcia

Get the recipe here or in Garcia's cookbook, New Latin Classics: Fresh Ideas For Favorite Dishes.

"People often ask me the best way to ensure that you don't overcook a fish. The answer is to use my secret weapon: parchment paper. When you are cooking a fish in parchment, there's no worry about it sticking to the grill, cleanup is a breeze, and the parchment seals in moisture and flavor. Of course, it's also super healthy as we are steaming the fish and veggies in the parchment and there's a sort of Zen art to folding the fish within the paper." — Stuart O'Keefe

Get the recipe here or in O'Keefe's cookbook, The Quick Six Fix: 100 No-Fuss, Full-Flavor Recipes.

"I wanted to create something that didn't sound so overtly healthy. More like a dessert, but lighter and healthier than most, this is meant for the sweet tooth's morning without the guilt. It also combines beautiful ingredients like vanilla bean and Greek yogurt with various types of the freshest fruit available." — Chris Ford

Get the recipe here.

"Working with fire is one of my favorite ways to cook, but really letting the fire touch the ingredients and transform them unlocks a whole new flavor and texture. Cooking directly in the coals is a primal way to think about cooking, and I've really been inspired by the cuisine I experienced while in Argentina where char is celebrated. When I first played around with the cabbage, I loved how the outer shell burnt to a crisp, but the inside steamed and stayed perfectly white, with all the flavor of the smoke. The tartness of the sauerkraut cream contrasted with the salty charcuterie is the perfect balance of flavors." — Michael Gallina

Get the recipe here or visit Vicia in St. Louis, MO, to try it firsthand.

"For a spectacular side dish that will wow your friends and family, try a delicious twist on this seasonal favorite." — Matt O'Neill

Get the recipe here.