18 Bright Walking on Sunshine Recipes Energizing

Need a burst of energy to brighten your day? These 18 sunshine-packed recipes are here to lift your mood and fuel your adventures! From zesty citrus salads to golden turmeric smoothies, each dish is a ray of edible sunshine—quick, vibrant, and totally crave-worthy. Whether you’re meal-prepping or craving a pick-me-up, these recipes will have you walking on sunshine. Let’s dive in!

Sunshine Citrus Glazed Chicken

Brighten up dinner with this Sunshine Citrus Glazed Chicken—a sticky-sweet, tangy dish that’s weeknight-easy but tastes like a special occasion.

• 4 boneless, skinless chicken breasts
• 1/3 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp orange zest

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high. Season chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper, then sear for 3–4 minutes per side until golden. Transfer to a plate.
2. In the same skillet, add 2 cloves minced garlic and cook for 30 seconds until fragrant. Pour in 1/3 cup orange juice, 2 tbsp lemon juice, 2 tbsp honey, and 2 tbsp soy sauce. Simmer for 2 minutes, scraping up browned bits.
3. Return chicken to the skillet, spooning glaze over it. Transfer to the oven and bake for 15–18 minutes, until chicken reaches 165°F internally. Sprinkle with 1 tsp orange zest before serving.

The magic here? The glaze reduces into a glossy, caramelized coating while keeping the chicken juicy—no fancy techniques required.

Tip: For extra citrus punch, add a squeeze of fresh lime juice when serving.

Lemon Zest Sunshine Cupcakes

These bright, citrusy cupcakes are like a burst of sunshine in every bite—perfect for brunch or a cheerful afternoon pick-me-up.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tbsp fresh lemon juice
• 1 tbsp finely grated lemon zest
• ½ cup whole milk
• 1 cup powdered sugar (for glaze, optional)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in 2 tbsp lemon juice and 1 tbsp lemon zest.
4. Alternately add the dry ingredients and ½ cup milk to the butter mixture, mixing just until combined.
5. Divide batter evenly among liners. Bake for 18–20 minutes, until a toothpick comes out clean. Cool completely.
6. For glaze (optional), whisk 1 cup powdered sugar with 1–2 tbsp lemon juice until smooth. Drizzle over cupcakes.

The secret here? Fresh lemon zest packs a fragrant punch that bottled juice just can’t match—making these cupcakes taste like they’re straight from a sunny orchard.

Tip: For extra zing, sprinkle a pinch of zest on top of the glaze before it sets.

Golden Turmeric Sunshine Smoothie

Brighten your morning with this vibrant, immune-boosting smoothie that tastes like sunshine in a glass.

Ingredients:

• 1 cup frozen mango chunks
• 1 medium banana (fresh or frozen)
• 1 cup unsweetened almond milk
• 1/2 cup plain Greek yogurt
• 1 tbsp honey
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp black pepper (boosts turmeric absorption)
• 1 tbsp chia seeds (optional for thickness)

Instructions:

1. Combine frozen mango, banana, almond milk, Greek yogurt, 1 tbsp honey, 1 tsp turmeric, 1/2 tsp cinnamon, and 1/4 tsp black pepper in a blender.
2. Blend on high for 45-60 seconds until completely smooth, scraping down the sides if needed. For a thicker texture, add 1 tbsp chia seeds and blend for 10 more seconds.
3. Pour into a glass and enjoy immediately for the creamiest texture.

The pinch of black pepper isn’t just for depth—it helps your body soak up all the anti-inflammatory benefits of the turmeric. Talk about a smart (and tasty) start to the day!

Tip: Freeze ripe banana chunks in advance for an extra frosty, milkshake-like consistency.

Sunny Pineapple Upside-Down Cake

This tropical twist on a classic dessert is as cheerful as a summer day, with caramelized pineapple rings and a buttery vanilla cake that flips into pure golden perfection.

Ingredients

• 1/2 cup (1 stick) unsalted butter, divided (1/4 cup melted, 1/4 cup softened)
• 1/2 cup packed light brown sugar
• 1 (20 oz) can pineapple rings in juice (6–7 rings), drained (reserve 1/4 cup juice)
• 6–7 maraschino cherries, halved
• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 1/2 cup whole milk
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Melt 1/4 cup butter and pour into a 9-inch round cake pan. Sprinkle brown sugar evenly over butter. Arrange pineapple rings in a single layer (add cherries in the centers).
2. Whisk flour, baking powder, and salt in a bowl. In another bowl, beat softened 1/4 cup butter and granulated sugar until fluffy. Beat in egg, then milk, reserved pineapple juice, and vanilla.
3. Gently fold dry ingredients into wet until just combined. Pour batter over pineapple layer, smoothing the top.
4. Bake 35–40 minutes until a toothpick inserted comes out clean. Cool 10 minutes, then invert onto a plate while warm. Serve slightly warm or at room temperature.

The magic? That sticky-sweet pineapple caramel seeps into every bite, while the tender crumb stays impossibly light. Tip: For extra flair, toast shredded coconut and sprinkle over slices.

Bright Mango Coconut Chia Pudding

This tropical chia pudding is like sunshine in a jar—creamy, naturally sweet, and packed with vibrant mango flavor. Perfect for meal prep or a refreshing breakfast!

Ingredients:

• 1/2 cup chia seeds
• 1 1/2 cups canned coconut milk (full-fat for extra creaminess)
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/4 tsp ground turmeric (for color, optional)
• 1 cup diced ripe mango (fresh or frozen/thawed), plus extra for topping
• 2 tbsp toasted coconut flakes

Instructions:

1. In a medium bowl, whisk together chia seeds, coconut milk, maple syrup, vanilla extract, and turmeric (if using) until fully combined. Let sit for 5 minutes, then whisk again to break up clumps.
2. Cover and refrigerate for at least 4 hours (or overnight) until thick and pudding-like.
3. Meanwhile, blend 1 cup mango in a food processor until smooth. Layer the chia pudding with mango puree in glasses or jars.
4. Top with extra diced mango and toasted coconut flakes just before serving.

The turmeric gives this pudding a golden glow, while the mango adds a juicy contrast to the creamy coconut base—no dairy needed!

Tip: For a thicker texture, use 1/4 cup extra chia seeds and let it set for 6+ hours.

Sunshine Honey Glazed Carrots

These honey-glazed carrots are like a little burst of sunshine on your plate—sweet, tender, and glossy with just the right touch of warmth from ginger.

Ingredients:

• 1 lb carrots, peeled and sliced into 1/2-inch thick rounds
• 2 tbsp unsalted butter
• 2 tbsp honey
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. In a large skillet over medium heat, melt the 2 tbsp unsalted butter. Add the carrots and sauté for 5 minutes, stirring occasionally.
2. Stir in the 2 tbsp honey, 1/2 tsp ground ginger, and 1/4 tsp salt. Reduce heat to medium-low and cook for 10–12 minutes, stirring occasionally, until the carrots are fork-tender and glazed.
3. Remove from heat and drizzle with 1 tbsp fresh lemon juice. Toss to coat, then sprinkle with chopped fresh parsley (if using).

The ginger adds a subtle kick that balances the honey’s sweetness, while the lemon brightens everything up—no one will guess how simple this side is!

Tip: For extra caramelization, let the carrots sit undisturbed for a minute or two during cooking to develop a deeper glaze.

Orange Sunshine Pancakes with Maple Syrup

These fluffy, citrus-kissed pancakes are like a burst of morning sunshine on your plate—perfect for lazy weekends or brightening up a weekday breakfast.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1/4 cup fresh orange juice
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tbsp orange zest
• 1/2 tsp vanilla extract
• Maple syrup, for serving

Instructions:

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, whisk 3/4 cup buttermilk, 1/4 cup orange juice, 1 egg, 2 tbsp melted butter, 1 tbsp orange zest, and 1/2 tsp vanilla extract until smooth.
3. Pour wet ingredients into dry ingredients and stir until just combined (small lumps are okay). Let batter rest 5 minutes.
4. Heat a nonstick skillet over medium-low. Pour 1/4 cup batter per pancake; cook 2–3 minutes until bubbles form on top. Flip and cook 1–2 minutes until golden.
5. Serve warm with maple syrup.

The secret here? Fresh orange zest and juice double down on that bright, sunny flavor without overpowering the pancakes’ fluffy texture.

Tip: For extra citrusy goodness, add a sprinkle of orange zest to your maple syrup before serving.

Sunny Strawberry Banana Parfait

This vibrant parfait layers creamy yogurt with juicy strawberries and sweet bananas for a breakfast or snack that feels like sunshine in a glass.

Ingredients:

• 1 cup vanilla Greek yogurt
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 1 cup fresh strawberries, hulled and sliced
• 1 medium banana, sliced
• 1/4 cup granola
• Fresh mint leaves for garnish (optional)

Instructions:

1. In a small bowl, whisk together the vanilla Greek yogurt, 1 tbsp honey, and 1/2 tsp vanilla extract until smooth.
2. In a clear glass or jar, layer half of the yogurt mixture, followed by half of the strawberries and half of the banana slices. Repeat the layers.
3. Sprinkle the granola evenly over the top and garnish with fresh mint leaves if desired.
4. Serve immediately or chill for up to 1 hour before serving for a firmer texture.

The contrast of crunchy granola against the silky yogurt and ripe fruit makes every bite exciting. It’s a no-bake treat that looks as stunning as it tastes!

Tip: For a dairy-free version, swap the Greek yogurt with coconut yogurt and use maple syrup instead of honey.

Golden Sunshine Granola Bars

These Golden Sunshine Granola Bars are packed with toasty oats, honey-kissed dried fruit, and a hint of cinnamon—perfect for a quick breakfast or an on-the-go snack.

• 2 cups old-fashioned rolled oats
• 1/2 cup almond butter
• 1/3 cup honey
• 1/4 cup melted coconut oil
• 1/2 cup chopped dried apricots
• 1/4 cup sunflower seeds
• 1 tsp ground cinnamon
• 1/4 tsp fine sea salt

1. Preheat oven to 325°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
2. Spread oats evenly on a rimmed baking sheet. Toast for 10 minutes, stirring halfway, until lightly golden and fragrant.
3. In a large bowl, whisk together almond butter, honey, melted coconut oil, cinnamon, and salt until smooth.
4. Fold in toasted oats, dried apricots, and sunflower seeds until fully coated.
5. Press mixture firmly into the prepared pan. Bake for 20 minutes until edges are golden.
6. Let cool completely in the pan (about 1 hour), then lift out using parchment and slice into bars.

The secret to these bars? Toasting the oats first for extra crunch and nutty depth—no one will guess they’re gluten-free and naturally sweetened!

Tip: For cleaner slices, chill the bars for 30 minutes before cutting.

Sunshine Lemon Poppy Seed Muffins

These Sunshine Lemon Poppy Seed Muffins are like a burst of morning sunshine—bright, zesty, and just sweet enough to start your day right.

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp poppy seeds
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together 2 cups flour, 1 cup sugar, 2 tsp baking powder, 1/2 tsp salt, and 2 tbsp poppy seeds.
3. In another bowl, mix melted butter, eggs, 1/2 cup milk, 1/4 cup lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients and stir just until combined (don’t overmix—a few lumps are fine!).
5. Divide batter evenly among muffin cups, filling each about 2/3 full. Bake for 18–20 minutes, until tops spring back when lightly pressed.
6. Let cool in the pan for 5 minutes, then transfer to a wire rack.

The secret here? That double hit of lemon—juice and zest—gives these muffins a tangy punch that balances the earthy poppy seeds perfectly.

Tip: For extra sparkle, brush warm muffin tops with a simple glaze of 1/2 cup powdered sugar + 1 tbsp lemon juice.

Bright Yellow Cornbread with Honey Butter

This golden, slightly sweet cornbread is a crowd-pleaser, especially when slathered with creamy honey butter while still warm from the oven.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1/3 cup unsalted butter, melted
• 1 large egg
• 1/2 cup honey
• 1/2 cup softened unsalted butter (for honey butter)

Instructions

1. Preheat oven to 400°F. Grease an 8-inch square baking pan.
2. Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
3. In another bowl, mix buttermilk, melted butter, and egg until smooth. Pour into dry ingredients and stir just until combined (don’t overmix).
4. Spread batter into prepared pan. Bake for 20–25 minutes until golden and a toothpick comes out clean.
5. While cornbread bakes, beat softened butter and honey until fluffy. Serve warm cornbread with honey butter.

The secret? Using buttermilk keeps this cornbread tender, while the honey butter melts into every nook for irresistible richness.

Tip: For extra texture, fold in 1/2 cup fresh corn kernels or 1 diced jalapeño before baking!

Sunny Papaya and Lime Sorbet

This vibrant sorbet is like sunshine in a bowl—tropical, tangy, and refreshingly simple to whip up with just a blender and a freezer.

Ingredients:

• 3 cups ripe papaya, peeled, seeded, and cubed (about 1 medium papaya)
• 1/2 cup fresh lime juice (about 4–5 limes)
• 3/4 cup granulated sugar
• 1/2 cup cold water
• Pinch of salt

Instructions:

1. In a small saucepan over medium heat, combine the 3/4 cup granulated sugar, 1/2 cup cold water, and pinch of salt. Stir until the sugar dissolves completely, about 3 minutes. Remove from heat and let cool to room temperature.
2. In a blender, puree the papaya and 1/2 cup lime juice until completely smooth. Pour in the cooled sugar syrup and blend again until combined.
3. Strain the mixture through a fine-mesh sieve into a shallow freezer-safe dish (discard any fibrous bits). Cover and freeze for 4 hours, stirring with a fork every hour to break up ice crystals.
4. Once firm but still scoopable (like soft-serve), transfer to an airtight container and freeze for another 2 hours before serving.

The magic here? The papaya’s natural sweetness balances the lime’s zing, while that fork-stirring trick guarantees a silky, scoopable texture—no fancy ice cream maker required.

Tip: For a grown-up twist, drizzle with a splash of coconut rum before serving.

Golden Sunshine Veggie Stir-Fry

This vibrant stir-fry is like a ray of sunshine on your plate—packed with crisp-tender veggies and a tangy-sweet sauce that comes together in minutes.

Ingredients:

• 2 tbsp toasted sesame oil
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 1 large carrot, julienned
• 2 cups broccoli florets
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1/4 tsp red pepper flakes
• 2 tbsp toasted sesame seeds

Instructions:

1. Heat 2 tbsp toasted sesame oil in a large wok or skillet over medium-high heat. Add red bell pepper, snap peas, carrot, and broccoli. Stir-fry for 5–6 minutes until veggies are bright and crisp-tender.
2. Push veggies to one side and add 3 cloves garlic and 1 tbsp ginger to the empty space. Sauté for 30 seconds until fragrant, then mix into the vegetables.
3. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1/4 tsp red pepper flakes. Pour over the veggies and toss to coat evenly. Cook for 1 more minute.
4. Remove from heat and sprinkle with 2 tbsp sesame seeds.

The magic here? The honey caramelizes slightly on the veggies, giving them a glossy, irresistible sheen without overpowering their crunch.

Tip: For extra protein, toss in cubed tofu or shredded chicken with the garlic and ginger.

Sunshine Pineapple Teriyaki Salmon

Sweet, tangy, and packed with tropical vibes, this salmon dish brings a little sunshine to your weeknight dinner rotation.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on
• 1/2 cup pineapple juice
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp olive oil
• 1/4 tsp black pepper
• 1/4 cup diced fresh pineapple (for garnish)
• 1 tbsp sliced green onions (for garnish)

Instructions:

1. In a small saucepan, whisk together 1/2 cup pineapple juice, 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 2 cloves minced garlic, and 1 tsp ginger. Simmer over medium heat for 8–10 minutes until slightly thickened.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Pat salmon dry, season with 1/4 tsp black pepper, and cook skin-side down for 4 minutes until crispy. Flip and brush generously with teriyaki glaze.
3. Reduce heat to medium, cover, and cook for 3–4 more minutes until salmon flakes easily. Spoon extra glaze over the top.
4. Garnish with 1/4 cup diced pineapple and 1 tbsp green onions before serving.

The caramelized glaze clinging to the crispy-skinned salmon is pure magic—plus, the fresh pineapple adds a juicy pop to every bite.

Tip: For extra char, broil the glazed salmon for 1–2 minutes at the end.

Bright Lemon Garlic Shrimp Pasta

This zesty pasta dish comes together in under 30 minutes, packing a punch of fresh citrus and garlic that’ll make it an instant weeknight favorite.

Ingredients:

• 8 oz linguine (or pasta of choice)
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add shrimp, garlic, red pepper flakes, salt, and black pepper. Sauté for 2–3 minutes per side until shrimp turn pink.
3. Stir in lemon juice and zest, scraping up any browned bits from the pan. Toss in cooked linguine, adding reserved pasta water 2 tbsp at a time to loosen the sauce.
4. Remove from heat and fold in parsley until evenly distributed.

The magic here? The lemon zest brightens every bite without overpowering, while the buttery shrimp soak up all that garlicky goodness.

Tip: For extra richness, swap half the butter for olive oil—just add it with the shrimp in step 2.

Sunny Peach and Basil Bruschetta

This sweet-and-savory bruschetta is summer on a toast—juicy peaches, fresh basil, and a hint of honey make it irresistible.

Ingredients:

• 1 French baguette, sliced into ½-inch thick pieces
• 2 ripe peaches, pitted and diced
• ¼ cup fresh basil leaves, thinly sliced
• 2 tbsp extra-virgin olive oil, divided
• 1 tbsp honey
• 1 tbsp balsamic glaze
• ½ tsp flaky sea salt
• ¼ tsp black pepper
• 4 oz fresh mozzarella, thinly sliced

Instructions:

1. Preheat oven to 375°F. Brush baguette slices with 1 tbsp olive oil and bake for 8–10 minutes until lightly toasted.
2. In a bowl, gently toss peaches, basil, remaining 1 tbsp olive oil, honey, balsamic glaze, flaky sea salt, and black pepper.
3. Top each toast with a slice of mozzarella, then spoon the peach mixture over the cheese.
4. Drizzle with extra balsamic glaze if desired and serve immediately.

The creamy mozzarella balances the peaches’ sweetness, while the basil adds a refreshing herbal kick—perfect for al fresco entertaining.

Tip: For a crunchier bite, grill the bread instead of baking it!

Golden Sunshine Sweet Potato Fries

These crispy, caramelized sweet potato fries are a vibrant upgrade to your weeknight side dish rotation—naturally sweet with just the right amount of smoky spice.

Ingredients:

• 2 large sweet potatoes (about 1.5 lbs), scrubbed and cut into 1/4-inch sticks
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
2. In a large bowl, toss sweet potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread fries in a single layer on the prepared sheet, leaving space between each piece. Bake for 20 minutes, flip with a spatula, then bake another 10–15 minutes until edges are crisp and centers are tender.

The magic here? High heat and minimal flipping create fries with crispy ridges and creamy centers—no sogginess in sight!

Tip: For extra crunch, soak cut sweet potatoes in cold water for 30 minutes before drying thoroughly and seasoning.

Sunshine Tropical Fruit Salad

This vibrant fruit salad is like a mini vacation in a bowl—bursting with juicy tropical flavors and a hint of zesty lime to brighten your day.

Ingredients:

• 2 cups fresh pineapple, cubed
• 2 cups fresh mango, cubed
• 1 cup kiwi, sliced
• 1 cup strawberries, hulled and halved
• 1 tbsp fresh lime juice
• 1 tbsp honey
• 1/4 tsp flaky sea salt
• 2 tbsp fresh mint leaves, thinly sliced

Instructions:

1. In a large bowl, gently toss together pineapple, mango, kiwi, and strawberries.
2. In a small bowl, whisk together lime juice, honey, and flaky sea salt until smooth.
3. Drizzle the dressing over the fruit and toss lightly to coat.
4. Sprinkle with fresh mint and chill for 15 minutes before serving.

The contrast of sweet fruit, tangy lime, and salty flakes makes every bite irresistible—perfect for brunch or a poolside snack.

Tip: For extra flair, add a handful of toasted coconut flakes right before serving.

Conclusion

With these 18 bright and energizing recipes, you’re all set to bring a little sunshine to your table! Whether you’re craving a zesty smoothie or a vibrant salad, there’s something here to lift your spirits. Give them a try, and let us know which ones are your favorites in the comments. Loved the roundup? Share the joy—pin this article to your Pinterest board for later!