Eating healthy is never easy, but the internet makes it a little easier. We're sharing 5 recipes recently shared by SELF, one of our favorite nutritional sources.

Enjoy and let us know in the comments below if you decide to try one of these yummy recipes!

1. Turkey Sandwich With Hummus and Avocado

turkeyavacod

INGREDIENTS

--> 2 slices 100-percent whole wheat bread
--> 3 tablespoons plain hummus
--> 1/2 medium avocado, thinly sliced
--> 3 ounces sliced deli turkey
--> 1/4 small English cucumber, thinly sliced

DIRECTIONS

--> Toast bread if desired.
--> Spread both slices with hummus.
--> Assemble with remaining ingredients into a sandwich.

NUTRITION PER SERVING

516 calories
18 g fat (2 g saturated)
61 g carbs
10 g sugar
13 g fiber
29 g protein

#2. Sweet Potato Salad With Creamy Avocado Dressing

potatosalad

INGREDIENTS

--> 2 medium sweet potatoes
--> 1/2 medium ripe avocado
--> 1/4 cup plain 2-percent-fat Greek yogurt
--> 1 lime, zest and juice
--> 2 teaspoons olive oil
--> 1/4 teaspoon paprika
--> Salt
--> Pepper
--> 1/2 cups canned black beans, rinsed and drained
--> 1 large seedless cucumber, chopped into 1-inch pieces
--> 2 ounces feta, crumbled

DIRECTIONS

--> Prick sweet potatoes all over with a fork, then wrap in a damp paper towel and microwave on high 6 minutes or until soft. Cool slightly, then cut into 1-inch pieces.

--> In a food processor, blend avocado, yogurt, zest (if desired), juice, oil, paprika, and salt and pepper until smooth.

--> In a bowl, combine sweet potatoes, beans, cucumber, and scallions. Add avocado dressing and toss to coat. Top with crumbled feta.
Store remaining serving in an airtight container in the fridge.

NUTRITION PER SERVING

531 calories
20 g fat (7 g saturated)
67 g carbs
14 g sugar
18 g fiber
21 g protein

#3. Beet Sandwich With Herb and Feta Yogurt Spread

beet

INGREDIENTS

--> 2 medium beets, stems trimmed
--> 1/4 cup plain 2-percent-fat Greek yogurt
--> 1 ounce feta, crumbled
--> 1 tablespoon fresh mint, chopped
--> 1 tablespoon fresh basil, chopped
--> 1 tablespoon olive oil, divided
--> 2 slices 100-percent whole wheat bread, lightly toasted

DIRECTIONS

--> Heat oven to 400°.

--> Wash beets, then wrap each one tightly in aluminum foil.

--> Place on a sheet pan and roast 50 to 60 minutes, flipping after 30 minutes.
Beets are done when a toothpick or knife slides easily through center. Large beets may take longer.

--> Let beets cool slightly in foil, then unwrap. Wrap in a paper towel or a clean kitchen towel, then gently peel.

--> Slice beets ½ inch thick.

--> In a bowl, stir together yogurt, feta, basil, mint, and ½ tbsp olive oil.

--> Assemble sandwich with bread, yogurt-feta mixture, roasted beet slices, and remaining ½ tbsp olive oil.

NUTRITION PER SERVING

511 calories
24 g fat (7 g saturated)
56 g carbs
21 g sugar
11 g fiber
21 g protein

#4. Zoodle Bowl With Chickpeas and Peanut Dressing

noodle

INGREDIENTS

--> 1 small zucchini
--> 2 tablespoons natural peanut butter
--> 1/2 lime, juiced
--> 1/4 teaspoon paprika
--> Salt
--> Pepper
--> 1 1/4 cups canned chickpeas, rinsed and drained
--> 2 tablespoons parsley, chopped

DIRECTIONS

--> Using a vegetable spiralizer to create thick zucchini noodles. (Or use a vegetable peeler to shave zucchini into long, thin ribbons.)

--> In a bowl, stir together peanut butter, lime juice, and paprika. Season with salt and pepper.

--> Add zucchini noodles, chickpeas, and parsley, and toss to coat.

NUTRITION PER SERVING
516 calories
23 g fat (3 g saturated)
55 g carbs
21 g sugar
18 g fiber
25 g protein

#5. Shrimp and Quinoa Salad With Peas, Radishes, and Herbs

shrimp

INGREDIENTS

--> 4 ounces fresh shrimp, peeled, cleaned, tails removed
--> 1 lemon, zest and juice
--> 1 tablespoons olive oil
--> 1 teaspoon honey
--> 1/4 teaspoon paprika
--> Salt
--> Pepper
--> 1 cup cooked quinoa
--> 3/4 cup fresh (or frozen, thawed) peas
--> 4 baby radishes, thinly sliced
--> 1 tablespoon fresh parsley, chopped
--> 1 tablespoon fresh tarragon, chopped

DIRECTIONS

--> Bring a small pot of lightly salted water to a boil.

--> Add shrimp and cook until bright pink and cooked through, 3 to 4 minutes.

--> Drain and set aside.

--> In a bowl, whisk together zest, juice, oil, honey, paprika, and salt and pepper.
--> Add quinoa, peas, radishes, parsley, and shrimp. Toss to combine.

--> Serve cold or at room temperature.

NUTRITION PER SERVING

537 calories
18 g fat (3 g saturated)
64 g carbs
12 g sugar
10 g fiber
29 g protein