Presenting the Winners from Our Healthy Your Way Contest

From the Recipe Creator: Zucchini “sushi” is a low-carb and fun play on traditional sushi, using ribbons of zucchini in place of nori. With flavors reminiscent of the California roll, this riceless version is fresh, crunchy and delicious. It’s a great finger food for kids, too. Make them your own by adding in your favorite vegetables, such as romaine, sprouts, mushrooms, radishes, and bell peppers. Shredded chicken or shrimp could also be added. And, instead of cream cheese, try it with hummus. —Audrey Alfaro, Rapid City, SD

From the Recipe Creator: My husband loves falafel! This is a healthy and tasty twist on a traditional favorite. We like to serve them with an assortment of olives, peppers and pickles. —Marla Clark, Albuquerque, New Mexico

From the Recipe Creator: Since beef is so expensive these days, this is a great way to make a little go a long way. If salad isn’t your thing, the beef and vegetables would be great served over rice. —Stacy Schneidmiller, Beaumont, AB

From the Recipe Creator: This cauliflower crust is tasty, healthy and gluten-free! It’s a delicious way to enjoy pizza night when a traditional pizza crust isn’t an option. —Francine Lizotte, Langley, British Columbia

From the Recipe Creator: I love this recipe because it’s decadent while still on the healthy side. It’s high in protein too, so it feels like an indulgence while still providing good fuel for the body. —Liz McLaughlin, Ramona, California

From the Recipe Creator: Some of my favorite foods are blueberries, almond milk and date syrup, so I used them to invent this blueberry papaya smoothie bowl. I almost always have these ingredients at home, so I can whip up a smoothie bowl any time. —Andrea Potischman, Menlo Park, California

From the Recipe Creator: In an effort to keep my cholesterol in check and incorporate more beans into my diet, I started to explore unique ways to use black beans. I came across a recipe for a black bean breakfast smoothie, which sounded interesting. Since I like to start my day with a bowl of oatmeal, I focused on turning the recipe into a chocolaty treat that I could enjoy for dessert! —Sue Gronholz, Beaver Dam, Wisconsin

From the Recipe Creator: When my husband had to start eating gluten-free almost 15 years ago, we soon learned that most gluten-free baked goods are deeply disappointing. Imagine his delight when I discovered how to make his favorite carrot cake without wheat flour! It’s been a hit with everyone I’ve made it for, whether or not they need to eat gluten-free. —Yvonne Anderson, McComb, Ohio

From the Recipe Creator: This tropical drink is lower in calories and fat than most smoothie recipes. It’s quite refreshing and packed with vitamins and minerals. —Shelly Bevington, Hermiston, Oregon

From the Recipe Creator: This shrimp pasta is made in just one pot. Creating a broth with the shrimp shells is an extra step, but it’s totally worth it for a flavorful final dish. The lemon adds a brightness that pairs well with fresh basil. —Ed Spangler, Timberlake, North Carolina

From the Recipe Creator: This loaded main-dish salad uses avocado in place of oil in the dressing, with hot honey for a kick. Sometimes I like to add sliced black olives and green onions, but feel free to mix and match your favorite toppings to make this salad your own. —Jeanne Holt, Mendota Heights, Minnesota

From the Recipe Creator: These chewy cookies are my husband’s favorite, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long! —Peggy Key, Grant, Alabama