20 MIND Diet Recipes You Need to Try Right Now

20 Brain-Healthy Recipes for the MIND Diet

Combining the nutritional benefits of the Mediterranean and DASH diets, the MIND diet focuses on brain-healthy foods like whole grains, leafy greens, fish, and nuts. Get started with these 20 recipes!

Raspberry-Peach-Mango Smoothie Bowl

Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Gabe Greco

• 1 cup frozen raspberries
• 1 cup frozen peaches
• 1 cup frozen mango chunks
• 1/2 cup plain Greek yogurt
• 1/2 cup almond milk
• 1 tablespoon honey

1. Blend raspberries, peaches, mango, yogurt, almond milk, and honey in a blender until smooth and creamy.
2. Pour into a bowl and add toppings such as granola, sliced almonds, or fresh fruit.

Mustard-Dill Grilled Salmon with Vegetables

Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell

• 1 pound salmon fillets
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh dill, chopped
• 1/2 teaspoon garlic powder
• 2 cups mixed vegetables, such as zucchini, bell peppers, and onions
• 1 tablespoon olive oil
• Salt and pepper, to taste

1. Preheat grill to medium-high heat.
2. In a small bowl, mix together mustard, dill, and garlic powder.
3. Brush mustard mixture over salmon fillets.
4. In a separate bowl, toss vegetables with olive oil, salt, and pepper.
5. Grill salmon and vegetables until cooked through, about 10-12 minutes.

Composed Bean Salad with Basil Vinaigrette

Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster

• 1 can (15 oz.) black beans, drained and rinsed
• 1 can (15 oz.) kidney beans, drained and rinsed
• 1 can (15 oz.) chickpeas, drained and rinsed
• 1/2 cup red onion, chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, chopped
• 1/2 cup feta cheese, crumbled
• Basil Vinaigrette:
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste

1. Mix together all salad ingredients in a large bowl.
2. In a small bowl, whisk together all vinaigrette ingredients.
3. Add vinaigrette to salad and toss to combine.

Ginger-Soy Shrimp Bowl

Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Gabe Greco

• 1 bag (8 oz.) cooked shrimp, peeled and deveined
• 2 cups cooked brown rice
• 1 cup shredded carrots
• 1 cup shredded cabbage
• 1/4 cup sliced green onions
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon grated ginger
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes
• 1/2 avocado, sliced
• 1/2 cup cherry tomatoes, halved

1. In a large bowl, whisk together soy sauce, honey, ginger, sesame oil, and red pepper flakes.
2. Add cooked shrimp and toss to coat.
3. Divide rice among bowls and top with shrimp mixture, shredded carrots, shredded cabbage, green onions, avocado, and cherry tomatoes.

Crispy Quinoa and Roasted Vegetable Salad

Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Gabe Greco

• 1 cup quinoa
• 2 cups water
• 2 cups roasted vegetables (such as sweet potatoes, beets, and brussels sprouts)
• 4 cups kale, chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup pepitas
• Lemon-Honey-Garlic Dressing:
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1 tablespoon honey
• 1 garlic clove, minced
• Salt and pepper, to taste

1. Preheat oven to 400°F.
2. Cook quinoa according to package instructions.
3. Spread cooked quinoa onto a baking sheet and bake for 20-25 minutes, stirring occasionally, until crispy.
4. In a large bowl, whisk together all dressing ingredients.
5. Add kale to bowl and rub dressing into leaves.
6. Divide dressed kale among bowls and top with roasted vegetables, crispy quinoa, feta cheese, and pepitas.

Cream Cheese and Cherry Overnight Oats

Photographer: Morgan Hunt Glaze, Food Styling: Jennifer Wendorf, Prop Stylist: Shell Royster

• 1 cup old-fashioned oats
• 1 cup almond milk
• 1/2 cup plain Greek yogurt
• 1/4 cup cream cheese, softened
• 1/4 cup dried cherries, chopped
• 1 tablespoon raw cane sugar
• 1 teaspoon lemon zest

1. In a bowl, mix together oats, almond milk, Greek yogurt, cream cheese, dried cherries, cane sugar, and lemon zest.
2. Divide mixture between 2 jars or containers with lids.
3. Refrigerate overnight.

3-Ingredient Fruit Smoothie

Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph Wanek

• 1 cup frozen fruit (such as berries or mango)
• 1/2 cup fruit juice (such as orange or apple)
• 1/2 cup plain Greek yogurt

1. Blend all ingredients in a blender until smooth and creamy.
2. Adjust amount of juice as needed to reach desired consistency.

Cedar-Plank Grilled Salmon with Vegetables

Photographer: Jen Causey, Food Stylist: Torie Cox, Prop Stylist: Claire Spollen

• 1 cedar plank
• 2 salmon fillets
• 1 zucchini, sliced
• 1/2 onion, sliced
• 1 cup cherry tomatoes
• 1 tablespoon olive oil
• Salt and pepper, to taste

1. Soak cedar plank in water for at least 1 hour before using.
2. Preheat grill to medium-high heat.
3. Season salmon fillets with salt and pepper.
4. Arrange zucchini, onion, and cherry tomatoes on soaked cedar plank.
5. Drizzle vegetables with olive oil and season with salt and pepper.
6. Place salmon fillets on top of vegetables.
7. Grill with lid closed until salmon is cooked through and vegetables are tender, about 20-25 minutes.

Baked Caprese Chicken

Photographer: Fred Hardy, Food Styling: Jennifer Wendorf, Prop Stylist: Shell Royster

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 cup cherry tomatoes, halved
• 4 oz. fresh mozzarella ciliegine, halved
• 1/4 cup fresh basil, chopped

1. Preheat oven to 375°F.
2. Place chicken breasts in a baking dish and drizzle with olive oil.
3. Sprinkle basil, oregano, and garlic powder over chicken.
4. Top with cherry tomatoes and fresh mozzarella.
5. Bake for 20-25 minutes, until chicken is cooked through and cheese is melted and bubbly.
6. Sprinkle fresh basil over chicken before serving.

Black Bean and Avocado Wraps

Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco

• 1 can (15 oz.) black beans, drained and rinsed
• 1 avocado, mashed
• 1/2 cup corn kernels
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped red onion
• 1 lime, juiced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 8 lettuce leaves
• 1/2 cup cooked quinoa

1. In a large bowl, mix together black beans, mashed avocado, corn, red bell pepper, cilantro, red onion, lime juice, cumin, and chili powder.
2. Place 1 lettuce leaf on a plate and top with a spoonful of quinoa.
3. Add bean mixture to lettuce leaf and roll up tightly.

Summer Fruit Salad

Photographer: Fred Hardy, Food Styling: Jennifer Wendorf, Prop Stylist: Shell Royster

• 4 plums, pitted and sliced
• 1 cup seedless red grapes, halved
• 1 cup blackberries
• 1 cup raspberries

1. In a large bowl, mix together all fruit.
2. Serve immediately or refrigerate until ready to serve.

Seared Tuna with Bulgur & Chickpea Salad

Photographer: Carson Downing, Food stylist: Holly Dreesman, Prop stylist: Gabe Greco

• 2 tuna steaks, 4-6 oz. each
• 1/2 cup bulgur, cooked
• 1 can (15 oz.) chickpeas, drained and rinsed
• 1/2 cucumber, diced
• 1/4 cup red onion, diced
• 1/4 cup fresh parsley, chopped
• 1/4

  Originally Post From https://www.eatingwell.com/mind-diet-recipes-for-beginners-8666682

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