During Weeks 3 and 4 of the Whole Living Action Plan, focus on introducing new flavors; rather than default to sugar and salt, explore combinations of sweet and savory spices. For every meal, aim to fill your plate first with a rainbow of fruit and vegetables. You'll not only cut back on calories, but you'll give your diet more nutritional heft, as well.

Start your morning off right with a poached egg and roasted tomatoes on toast -- or enjoy this meal at any time of the day!

Warm up with a creamy cup of broccoli and white bean soup.

Enjoy spiced chickpeas -- roasted and seasoned with cumin, coriander, and hot paprika -- as a crunchy, high-protein snack.

These clusters, made from amaranth, rolled oats, dried fruit, and nuts, can be kept in an airtight container for up to a week -- perfect for work!

You've likely had beets, but have you ever had beet greens? No part of the plant goes to waste in this recipe for pork and sauteed greens.

This poached pear drizzled with dark chocolate is decadent and still low in fat and calories.

Asian cabbage stuffed with ground beef sirloin and shiitake mushrooms will help boost your immunity during the cold winter months.

A Cobb salad topped with grilled chicken and turkey bacon is a great way to fit in several servings of vegetables.

For a hearty lunch or dinner, skewer grass-fed sirloin steak and serve it with brown rice and zucchini.

Red kidney beans and avocado on whole-grain bread with chipotle sauce make for a spicy, satisfying lunch.

Try whole-wheat pasta tossed with almonds, parsley, lemon juice, and almond or olive oil.

Try something different for breakfast! Usually served in savory side dishes, high-protein quinoa also makes a wonderful hot cereal.

Instead of the traditional Italian dish -- full of carbs and saturated fat -- try serving spaghetti squash topped with meatballs made from ground turkey.

This light, refreshing dish is a good source of heart-healthy omega-3 fatty acids. 

Earthy textures make this salad as interesting to look at as it is to eat. French lentils are firmer than many other varieties, so they won't get mushy or break apart as they simmer. Don't be turned off by the gnarled appearance of celery root. Once caramelized, the vegetable's citrusy, licoricelike flavor shines.

This recipe uses 8 to 10 cups of greens. Experiment with different varieties of chicory, such as endive, radicchio, and escarole.

Talk about a power breakfast: The omega-3s in walnuts help reduce inflammation, while frozen blueberries provide polyphenols and vitamin C.

Tangerine vinaigrette is tossed with fresh endive. A mixture of almonds, feta, and oregano adds a sweet, salty, and aromatic finish to the crisp, tangy salad.

During Weeks 3 and 4 of the Action Plan, you don't have to limit yourself to the recipes on this list -- in fact, almost all of the recipes here on WholeLiving.com should fit well into your new healthy lifestyle.

For more ideas, check out our Healthy Snacks center; our galleries of Power Breakfasts, Smoothies and Salad Recipes; and our Special Diets channel.