This Week on Better Plates: 6 Recipes Worth Saving
From a two-layer smoothie to a tray of brownies that taste nothing like sweet potato, here’s what you missed on Better Plates this week.
Easy meals ready in under 30 minutes were our through line this week. Fruit was also a major player — peaches Monday, dragon fruit and mango Tuesday, mango again Thursday — while things turned savory midweek with Yunon’s air-fried katsu. The protein spread is wide, from a 7-gram smoothie to a 65-gram dinner, so there’s something here whether you’re building a full plate or just want something refreshing at 3 p.m.
Peach Compote Yogurt Bowl — Monday
Peach season is one of Alexa Nallen’s favorites, and her compote is one of the easiest ways to use the fruit — fresh peaches cooked down with honey and lemon, spooned over Greek yogurt and finished with raspberries, pumpkin seeds, and coconut flakes. The compote batch makes enough for two bowls, so Monday’s cooking can last an extra day.
Cook time: 8 minutes | Serves: 1 | Protein: 27g
Layered Dragon Fruit Mango Smoothie — Tuesday
Shreyat blends the dragon fruit and mango layers separately, then layers them in a glass. The trick is using frozen fruit, which thickens the smoothie without having to water it down by using ice. If you’ve got a strong blender, freeze the coconut milk in an ice tray and that should add even more thickness.
Cook time: No cook | Serves: 2 | Protein: 7g
Air Fryer Chicken Katsu with Wasabi Yogurt Sauce — Wednesday
Sixty-five grams of protein, and the crunchy texture here comes from the air fryer rather than a pot of oil. Yunon builds the sauce from Greek yogurt, Kewpie mayonnaise, and wasabi, which pushes the protein higher still. And a great shortcut? If you’re out of flour and egg, swap in a tablespoon of mayonnaise for the batter.
Cook time: 15–20 minutes | Serves: 1 | Protein: 65g
Mango Sticky Rice Oatmeal — Thursday
This recipe feels a bit more like dessert than breakfast, and Jamie Lin says so herself. She rebuilt Thailand’s mango sticky rice on oats, which carry more protein, fiber, and iron than the original rice-based dish. Once you’ve made the thickened coconut sauce, you’ll drizzle it over the top with fresh mango and black sesame seeds to complete the fresh take on the Thai staple.
Cook time: 15 minutes | Serves: 2 | Protein: 8g
Green Goddess Salad with Jammy Eggs — Friday
Seven minutes of boiling is the only heat involved here. Alexa Nallen’s chopped salad is both light and satisfying — cucumber, radish, and sugar snap peas under a creamy herb dressing, topped with two jammy eggs and a spoonful of hemp seeds. And at just 9 grams of net carbs a serving, it can easily slot into a keto diet.
Cook time: 7 minutes | Serves: 2 | Protein: 24g
Sweet Potato Brownies — Saturday
Jamie Lin’s healthy take on brownies boasts a rich and fudgy taste (sans the sweet potato flavor). Swapping the oil for sweet potato purée and nut butter is what keeps them moist while adding fiber and protein. Gluten-free, dairy-free, and plant-based, at 243 calories a square.
Cook time: 25 minutes | Serves: 9 | Protein: 8g