February 8, 2010
Potatoes, squash and cauliflower are cooked in coconut oil then seasoned with ginger and cumin. Asian glass noodles create a delicate base for this curry, but feel free to substitute rice to soak up the sweet sauce.
Grind those greens into a morning smoothie to start your day off strong. This recipe is endlessly adaptable and can be adjusted to include any of your favorite fruits, greens and juices.
This Valentine’s day cozy up with the ones you love and a big bowl of quinoa chili. The spices will warm you up while the whole grain quinoa keeps your heart healthy.
Dress up your veggie side dishes and make them the star of the show. These carrots are both spicy and sweet, with a ginger kick.
February 1, 2010
These stuffed potatoes are a great way to enjoy squash, broccoli and bell pepper. Or go to the farmer’s market, buy what veggies looks best and load up your potatoes with your favorite in season produce.
Maple is baked right into hearty oats and walnuts, with a tart cranberry tang. You’ll find yourself munching on it all morning, so wrap up a portion to give your friends and family the gift of granola.
Watch Julieanna roll up Mediterranean, Japanese and Mexican style wraps, all made from the nutritious nori seaweed. Use the any seaweed you have leftover to experiment new norito themes and submit your favorite nori concoctions.
This creamy dip can be easily altered more spicy or sour depending on your taste. Try bringing some with cut up veggies to your Superbowl Party.
January 25, 2010
Tempeh is a terrific palate to showcase whatever flavors it touches. In this riff on a Creole classic, tempeh is seasoned spicy and sour, then blackened to balance the creamy avocado slices served alongside.
Give the quiche a healthy makeover by omitting that buttery crust. Collared greens, kale or spinach can all be used in place of rainbow chard, which is seasoned with pecorino and wilted to perfection.
Watch Phnewfula construct lasagna with layers of cauliflower and broccoli florets. Tell your kids there are miniature bushes and trees baked between the cheese and noodles and watch them scarf it down!
Sometimes a dessert is as simple as showcasing the best of Winter’s bounty. Pears are seasoned with orange, lemon and cinnamon, then slow roasted the French way, to harness all of the fruit’s spicy sweetness.
January 18, 2010
Show off the squash as its seasoned, roasted and broiled until crispy on top. The sweet crust of squash balances beautifully with creamy goat cheese and the salty crunch of the pumpkin seed.
You’ll never think of fruit cake the same way again after a slice of this citrus loaf. Go light on the sugar to experience the grapefruit’s full puckering potential.
Mixed vegetables are seasoned with saffron, then cooked with broth infused rice in this Spanish classic.
Watch as Jennifer searches the farmer’s market for the makings of a perfect salad. Spicy frisée greens are sprinkled with sweet and salty candied walnuts and finished with a fried egg.
January 11, 2010
A tofu twist on the classic Portuguese dish Bacallau à Bras. Picture strips of tofu seasoned with garlic, onion and olives then cooked until crisp.
Loaded with vitamin A, sweet potatoes makes a lovely base for this play on the traditional potato pancake. Baking instead of frying cuts much of the saturated fat, so for luxurious latkes garnish with a little crème fraiche and some freshly chopped chives.
Sweet apples are lovely when seasoned with savory spices like curry and cumin. Throw them in a skillet with broth infused rice and scrambled eggs and enjoy this dish any time of day.
In this quintessential side dish, parsnips and spinach are cooked together until tender, with a sprinkling of nutmeg on top. A variety of winter vegetables can be substituted, so try it with potatoes, turnips or rutabagas.
January 4, 2010
Tempeh bacon’s smokiness transfers to the hearty kale and is balanced with sweet roasted pear. Any homemade roasted garlic spread you have leftover can be deliciously reused on bread or in wraps.
These delicate puffs of pasta will fill your mouth with zesty tomato sauce. Cherry tomatoes get sweet when sautéed to round out this Italian medley.
Frittatas are an ideal opportunity to enjoy a quiche without the fat from the crust. Broccoli, potato and eggs are seasoned with paprika and blended with the distict Jarlsberg cheese.
Bananas foster in a cobbler layered with dark chocolate. The caramelized bananas alongside desiccated coconut and topped with a crunch makes this dessert a textured treat.
December 28, 2009
Bring this south of the border dip to your next gathering and watch the ‘feeding fiesta’ around the bowl. Or wrap the dip in a tortilla to make this appetizer a main course!
Apple cinnamon pancakes are a quintessential holiday treat. These celebratory flapjacks are updated to include cornmeal and whole wheat flour, but the classic sweet spices still carry you back to childhood.
Apple may not be the first thing you’d expect to top a pizza, but this is no ordinary pie. Goat cheese sauce, fresh thyme and feta fuse together to show the fruit off at its best.
Sweet flavors of maple syrup and pumpkin are made nutty with the addition of cashews. Try incorporating roasted butternut squash for a more complex ravioli filling.
December 21, 2009
Take advantage of brown rice’s versatility with this rustic stir fry which showcases some of winter’s most delicious offerings. Savor the Swiss chard as it soaks up every bit of the shallot, ginger and walnut flavors.
There’s no need to make the toast piece by piece with this casserole, which can be easily assembled the night before. Use grapefruit marmalade to give this crowd pleaser a tart twist.
A classic with a cold weather spin incorporates the delicate roasted pumpkin. Flexibility is key, as this dish can be concocted dairy-free or in the traditional style with cheese.
Who says you can’t makeover candy to add a health boost? Almonds are full of omega-3’s, so pass these out at your next party and give healthy hearts to those you love.
December 14, 2009
Fresh cranberries add a delicious tart kick to these muffins, but feel free to substitute other fruits like blueberries, apples, pears or pineapples, when the season strikes.
Sweet carrots puree is seasoned with a tang of ginger and garnished with fresh herbs. Curl up with a bowl and let this soup warm you through winter.
These nuts are best served hot and can be a welcome addition to salads, raviolis or alongside fresh fruit. Or wrap ‘em up and give all your friends a package of these spiced delights for the holidays.
Asian flavors of sesame and teriyaki blend beautifully with the versatile chickpea. This stir-fry can incorporate all kinds of fresh veggies, so feel free to substitute carrot slices, green beans or baby corn.
December 7, 2009
An egg bread casserole with plenty of fresh veggies thrown in. If ciabatta’s not your thing, try making bread cubes from sourdough or french baguette.
A mushroom sandwich for barbecue lovers that can be made year round on the stove. Top it with some coleslaw for ultimate picnic nostalgia.
Savory lentils cooked with hearty veggies on mint-spiced brown rice. Throw everything in a slow-cooker in the morning and let the aromas of this lentil medley welcome you home.
Kids love these hand held pies and it’s not much more work to make 4 mini pies instead of 1 standard. Apple pocket pie molds can add whimsy to shape these little treasures, but feel free to construct them as traditional discs.
November 30, 2009
The warmth of spiced sweet potatoes will fill your house as these breakfast treats bake. The date-pecan topping provides a crunchy flavor kick, ensuring that you’ll never look at fruitcake the same way again.
A PB & J with a veggie vitamin boost. Apple can replace the carrot for a sweeter sandwich, but make sure you remember to spread peanut butter on both sides, so the filling doesn’t fall out.
This stew will amaze as everyday ingredients blend together to form a deliciously spiced one pot wonder. It’s flexible enough to incorporate a wide variety of hearty vegetables, so if you don’t have winter squash or zucchini on hand, try it with another gourd.
The traditional southern carrot and raisin salad is updated with a zesty ginger dressing. Dried cranberries bring a refreshingly tart zing, so serve it a little on the side as a relish or atop cabbage to make it a meal.
November 23, 2009
This soysage packs a punch when combined with sautéed veggies and savory seasoning. Watch as Kinzie makes this Thanksgiving classic that’s healthier because it’s baked outside the bird.
4 mini loaves calls for gift giving, so wrap these up and give your friends a succulent quick bread that’s fit for the holiday consumption. Or make one big loaf, cut everyone a slice and watch your family marvel at the pumpkin bread’s rich flavor.
Seasoned shiitakes, sweet pumpkin and tangy gorgonzola make for a luxuriously complex pasta topping. A variety of mushrooms, gourds and soft cheeses can be substituted, so experiment with this recipe to find your perfect pasta.
Pears are a versatile delight that marry well with so many complex flavors. Sweetly spiced, Autumn meets the tropics in this dessert version of the classic Bermudan cocktail.
November 16, 2009
Beets, carrots and red onions are seasoned with middle-eastern spices and oven-roasted in this terrific veggie medley.
The hearty taste of cornbread in a flaky biscuit treat. Dunk these maple breakfast pastries in coffee and start your day off right.
Even soy naysayers can be convinced when tofu is squeezed, drained and pan fried. Cabbage, peanuts and crispy tofu make this salad a textured delight- and a protein powerhouse.
By cooking pasta shells in vegetable stock instead of water, the pasta is prepared as you would risotto. The addition of broccoli rabe brings spicy exotic flavors to this delectable pasta-risotto hybrid.
November 9, 2009
Watch as Kinzie constructs the meatless version of an Italian classic. The longer the flavors are allowed to mingle together over heat, the more delicious the sauce becomes.
Aromas of pumpkin spice and brown sugar will fill your home as you fry up these flapjacks. Mashed yams or winter squash can replace the sweet potato in this breakfast that’s full of fall flavors.
In this casserole, the creamy cheese sauce balances the crunch of baked brown rice. Neufchantel cheese goes great in this textured delight. Think of it as cream cheese’s lower-calorie French cousin- with extra flavor.
Cranberry beans are lovely when pureed with garlic, sage and a white creamy sauce. These beans pack a protein punch, so you can feature it as a main dish or it can replace mashed potatoes when served on the side.
November 2, 2009
Squash and other gourds fill farmer’s markets in the fall. Using the squash’s thick shell as an innovative serving bowl dresses up the also in-season cranberries and mushrooms and defines this dish as absolutely Autumn.
This breakfast blend is a great way to get energized before a demanding day. Quick to prepare and easily transportable, blueberries are a great source vitamins B, C, E and K and the seeds are loaded with protein.
These veggie hoagies can be topped with lettuce and tomato or served straight out of the microwave warm and gooey. For an extra crunch, toast the hoagie rolls in a toaster oven or grill over an open flame.
Red beans and ricotta cheese layer beautifully with molasses and brown sugar to bridge the gap between savory and sweet. This snack is ideal as an after workout bite or can be combined with fruit for a light lunch or dinner.
October 26, 2009
Who says you can have too much of a good thing? All of the pumpkin is used here as the raviolis are filled with the sweet puree and the seeds make a spiced pesto topping.
The warm spiced flavors of pumpkin pie are infused in these moist mini-muffins. This recipe makes a plethora of mini-muffins, but feel free to use standard muffin tins instead- just remember to cook ‘em a little longer.
A pumpkin soup with roots in the Middle East, but this winter warmer can be adjusted to suit anyone’s taste. Make it spicy by upping the cayenne pepper or stay traditional and garnish the soup with a drizzle of pomegranate molasses.
Want the flavors of pumpkin pie without all the fat? Watch as Kinzie channels the essence of pie into a handy, healthy yogurt treat.
October 19, 2009
Walnuts are full of heart-healthy Omega-3’s and provide a nice crunch to contrast the chewy apple chunks. Make a batch Monday and enjoy them for breakfast all week long.
Nothing brings in the aroma of autumn like a butternut squash roasting in your oven. Keep it simple with raisins and zucchini or add couscous to make it a heartier meal.
Tomatoes and leeks can adapt to blend well with any mixture of your favorite fresh herbs. Serve this crowd pleaser in deep soup bowls, alongside warm crusty bread.
October 12, 2009
Topped with cool coleslaw, these saucy sandwiches are a great way to try tempeh for the first time. Try it on a variety of whole wheat breads or multigrain seeded sandwich rolls.
A substantial sauce that will stand up to whole wheat pasta. You can use any color of lentil you like- red, brown or yellow- they all add that extra boost of protein.
A cross between a fruit tart and baked oatmeal, the textured sweetness of this breakfast evokes both bread pudding and coffeecake flavors.
As these apples cook, you’ll notice your house filled with a cinnamon brown sugar fruity aroma. Watch as Libby takes us from harvest to clean-up.
October 5, 2009
Regarded as the original people’s food, foul madammas are a traditional savory breakfast, popular in Egypt and Sudan. Fava beans are seasoned, mashed and then topped with a bright tomato feta salad.
These delectable pockets of pasta are filled with a salty-sweet cheese and nut filling which marries well with a variety of pasta sauces. If you’re in a rush, wrap the filling in wonton wrappers instead of making fresh pasta.
Lentils and barley make this shepherd’s pie full of fiber- and as hearty as any meat version. This one dish wonder is easy to transport and serves 10- perfect for your next potluck.
This sweet take on spinach balances the honey with cider vinegar and the poppy seeds with almonds. Watch Catherine and little Kenya create this sensational salad.
September 28, 2009
This creative, kid-friendly meal combines all of our favorite things about breakfast and lunch. Watch as Kinzie and neighbor Punky cook this crunchy treat and then cut the pancakes into shapes!
This noodle salad incorporates the classic Asian flavors for a refreshing, hearty lunch. A perfect potluck dish, and easily adaptable!
This harvest-friendly casserole can be cooked with a variety of vegetables fresh from the garden. Contrasting textures of cornmeal, custard, cheese and veggies layer together to produce a delicious balance of flavors.
An adult flavor in a dessert which brings us back to childhood. Take a whimsical trip down memory lane, while appreciating the added boost of espresso.
September 21, 2009
This burrito might surprise you with its sweetness, but the onion and garlic powders offer a savory balance to the cinnamon. Using whole wheat tortillas can complete the wrap the healthy way by keeping you fuller, longer.
An egg-vegetable medley that is light, yet full of flavor. All the vegetables used here can be easily grown in any garden, so this morning, harvest this frittata without leaving your own backyard.
The lemon in this dish refreshes your palate to contrast the tangy feta and hearty chickpea. Watch the delightful 12 year old Libby prepare this Mediterranean classic.
This seasonal slaw is as refreshing as it is vibrantly colorful. Beets provide a wonderful sweetness to this side-dish, but feel free to replace them with any in-season squash or cooked root vegetable.
September 14, 2009
This medley of Mexican and Southwestern flavors offers a delightful crunch contrasted with creamy avocado.
Cooking cheese tortellini in vegetable broth and spices infuses a wonderful depth of flavor to this dish.
Take advantage of those summer fruits in this playful salad. The tang of gorgonzola contrasts beautifully with the berries to awaken your tastebuds.
September 7, 2009
Using fresh corn straight from the cob may take an extra step, but it allows for a fresh sweetness not found in the canned food aisle. This healthy spin on a Mexican classic uses whole wheat tortillas to keep you fuller, longer.
The addition of couscous ensures that this frittata will keep you full until lunch. If couscous if unavailable, feel free to substitute cooked orzo, vermicelli or spaghetti.
Cajun spices add a pop to this pasta. Share it at your next cookout so you can chow down on all your favorite summer veggies before the season ends.
Nectarines may be unexpected on the grill, but this sure to be a hit at your next potluck. The salty feta intermingles well with the sweet nectarine infused with a hint of smoke.
August 31, 2009
This refreshing salad weaves together many of our favorite sharp flavors of the Mediterranean. This dish is easy to prepare and highly adaptable so feel free to substitute quinoa or brown rice for the earthy wheat berry.
You won’t miss the yolk at all in this egg white sandwich. Avocado, tomato and cheddar cheese infuse this breakfast treat with bright, fresh flavors.
This curry brings a healthier twist to Paalak Panneer by replacing the soft Indian cheese with firm tofu. Serve family style with Indian naan or roti.
This chickpea salsa has so many brilliant flavors of summer you can eat it straight and not miss the chips. For a heartier salsa, try using black beans instead of chickpeas.
August 24, 2009
This soybean-spin on guacamole adds some extra fiber to that classic dip. Try using cut up bell peppers instead of chips for an even healthier treat.
This Mexican breakfast can be made in about 5 minutes, or make a big batch on the weekend, freeze it, and microwave one for a fast breakfast on the go.
The vegetables can be assembled in advance and refrigerated overnight in the zip-top plastic bag. Preheat the broiler for the cheese toasts while you sauté the vegetables and you’ll save even more time.
Lasagna is so versatile you can easily adapt it by changing the veggie treasures buried within the noodles. Add some red pepper flakes for an added kick or throw in some carrots and broccoli florets for an even heartier dish.
August 17, 2009
These little tartlets are perfect for a light lunch. They only take 10 minutes to create — what more could you want!?
Imagine a hearty breakfast that, unlike say oatmeal, is cooling for summertime. The ginger gives this muesli a spicy twist!
Peppers, avocado and black olives are central to this taco salad recipe that gets better with every layer.
Warm ginger, nutmeg and cinnamon baked right in — you’ll never look at banana bread the same way again!
August 10, 2009
Mozzarella, tomatoes and basil is a classic that can’t be beat. Dried cranberries and toasted pine nuts add texture and crunch to modernize this Mediterranean standard.
This hearty heart-healthy breakfast has turmeric – an anti-inflammatory which helps ward off Alzheimer’s disease, arthritis and cancer.
The addition of sunny yellow squash gives this hearty chili a bright summer flavor. Don’t be afraid to dip your bread straight in the bowl.
Here, traditional hopping john gets a lightened-up, salsa-fied meatless makeover. It’s a sturdy summer salad perfect for beach picnics and barbecues.
August 3, 2009
Sour citrus dishes can quench the summer heat, and a good drizzle of dark chocolate is a sure-fire crowd pleaser. The flavor contrast is stunning in this innovative dessert which makes use of the entire lemon.
This Indian breakfast treat might not be sweet like a traditional American pancake, but these hearty flapjacks will wake up your tastebuds with a spicy kick!
Serve this cabbage-curry-with-a-kick family style, alongside Indian naan or roti. Using the flatbread to sop up the curry will balance the curry’s spice and ensure you savor every last bite.
This new spin on stuffed peppers fills the bell pepper with bulgur and zucchini, and tops it off with a sunnyside-up egg. Think of the peppers as the box, the egg as the showy bow and a nutritious veggie filling as the gift inside.
July 27, 2009
Who says you have to serve tacos in a tortilla? Once sliced and grilled, an eggplant makes an even healthier wrap for this tasty tempeh.
On a hot summer morning, there’s nothing like a light muffin to celebrate the peak of blueberry season. This version of the timeless treat comes from the 1910’s Best Wartime Recipes cookbook.
You’ll find no cream in the sauce, but it’s so smooth you’d never know it. Cucumber, green onions and radishes brighten this summer veggie spin on pasta with pesto.
These avocado egg rolls work well as both a side dish or as hors d’oeuvres. The sweet acidity in the cilantro dipping sauce complements the creamy salt of the egg rolls.
July 20, 2009
Caesar salad is a delicious appetizer or lunch, but often Caesar dressing adds unnecessary fat and calories to an otherwise healthy dish.
Start your morning right with fresh raspberries, bananas and hearty oats! This cooked cereal is high in antioxidants, fiber and protein.
Seitan, or wheat gluten, mimics the consistency of chicken or duck and easily adapts to marinades. This spicy version is coated in buffalo sauce and stuffed with blue cheese.
Enjoy this season’s produce with a homemade pie! This pie gets most of its sweetness from the fresh peaches and blueberries.
July 13, 2009
This summer salad calls for fresh avocados, making the dish an excellent source of potassium and fiber. Don’t miss Kinzie demonstrating how to make it right before your eyes.
Serve this pasta dish with crusty bread and a green salad for a meal that’s sure to become a family favorite!
Here’s a versatile frittata recipe that can be altered to use any seasonal vegetable. Serve it at hot, cold or at room temperature.
Few things say summer better than the crunch of a fresh snap pea. This zesty recipe can be used as a snack, a side dish or made into a salad by adding fresh greens.
July 6, 2009
Imagine a breakfast dish so sweet that it could double as a dessert! Apples with vanilla and cinnamon are the perfect compliment to hearty oats.
Wonderfully seasoned russet potatoes with fresh rosemary and parsley never tasted better.
This casserole style dish gets its name from Provençal France, the province where this style of cooking originated.
Simple to make and incredibly healthy, this Irish Soda Bread recipe comes straight from the Emerald Isle.
June 29, 2009
Garlic, hot chili flakes, cheese and lemon blend together wonderfully. Make this medley of penne pasta and roasted vegetables a staple at your dinner table.
A slice of this fluffy egg pie full of fresh veggies starts your day off right. The egg filling is baked to a golden-brown and embellished with bright green asparagus spears, making this breakfast as visually stunning as it is delicious.
Black beans matched with dried seaweed — perhaps it’s not something your grandmother prepared, but it’s delicious all the same. Try serving this progressive salad with fresh hearty asparagus, seasoned with ginger.
Spice up your next egg dish or garbanzo bean burger with this homemade riff on the popular condiment. The addition of cinnamon, nutmeg and cloves makes this tastier than any bottled variety.
June 22, 2009
Imagine black beans and toasted almonds tossed with a honey-jalapeno-lime dressing served over baby arugula and finished with a bit of feta.
This simple compote is great over lowfat yogurt or a whole-grain cereal in the morning (you might also enjoy it later in the day, over lowfat ice cream or slices of angel food cake).
Artichokes originated in the Mediterranean and have been enjoyed there for centuries. This simple yet sophisticated recipe allows the full flavor of the artichokes to shine.
Delicious and slightly sweet dip to serve with tortilla chips, crackers or fresh veggies. Ready in minutes!
June 15, 2009
A combination of fresh greens and lemon zest makes this salad the perfect light lunch. We’d like to thank our friends at 101 cookbooks for this inspired recipe.
A great breakfast smoothie for one. Banana, pineapple, strawberry, a little vanilla yogurt – how could you go wrong!?
This curry is sure to be a hit with anyone who enjoys an extra kick of flavor at dinnertime.
You know spring is here when fava beans show up at the farmers markets and grocery stores. Fresh fava beans are time-consuming to shell, but well worth the effort!
June 8, 2009
Light and fluffy, and nutritional too! A good source of protein in the morning.
A “fool” is an old-fashioned dessert traditionally prepared with pureed fruit and whipped cream. This version is lightened and updated by using non-fat yogurt instead of cream.
It’s hard to find ANYONE who doesn’t like lasagna. And once you’ve thrown together the ingredients, your work is pretty much done.
For those of you who have never tried it, tempeh is a made from fermented soybeans that have been pressed into firm cakes. It has a nutty, meaty texture that really satisfies.
June 1, 2009
This delicious dessert takes only minutes to make and offers half a serving of fruit in each helping.
The combination of apples and cinnamon give these muffins a classic flavor that your family is sure to love!
We found the recipe for this power-packed vegetable salad recipe in Cooking Light.
This dish is based loosely on classic pasta dishes of Naples and Sicily, but it uses quickly sauteed diced eggplant rather than fried eggplant slices.
May 25, 2009
Here’s a light, easy to make version of an Irish classic.
This is the kind of miracle dish that can convert anyone to tofu. The Jamaican “jerk” seasoning is sure-to-please. It’s sort of like barbeque and sort of like curry, savory and sweet at the same time.
Curry is a flavorful, typically spicy dish which is prominent in South Asian cuisines. This version includes chickpeas, which add extra fiber and protein to an already healthy meal.
May 18, 2009
The Chinese often begin their day with a congee, or rice porridge. This breakfast rice, sweetened up with cinnamon and berries, is a great way to use up leftover rice.
Making a batch of gazpacho can seem a bit, well, fussy. But you can enjoy the bold flavors of a classic gazpacho in this hearty sandwich.
This rich vegetable stew is extra special when made with fresh grilled corn and homemade corn stock. But if you’re in a hurry, it works with vegetable stock and frozen corn kernels too.
Looking for a low-fat snack or a treat to include with brownbag lunches? Try this crunchy mix. But if you’re watching your sodium intake you might want to substitute salt-free pretzels.
