We adapted a Cooking Light cranberry recipe that features half the sugar of classic cranberry sauce. Thanks to a trio of warm spices, this recipe
During the frenzy of the holidays, we tend to put healthy meals on hold, but here’s a delicious recipe we’ve adapted from Prevention magazine that can help out. We love that it is made in a slow cooker, so dinner is ready when you rush through the door, exhausted after a marathon shopping day!
These moist and flavorful muffins make a perfect on-the-go breakfast or afternoon snack. Unlike tempting, empty calorie baked goods, this month’s healthy muffin recipe is tasty and guilt-free. Yogurt replaces some of the oil in the recipe and keeps the muffins moist. Consider freezing an extra batch to have on hand for those cold winter mornings or unexpected visitors.
Looking for a sturdy salad that holds up to any summer BBQ, picnic or potluck that comes along? We’ve adapted a recipe from Tufts University featuring whole grains and sun-kissed dried apricots in a lively dressing. This salad contains wheat berries, which are the whole, unprocessed kernels of wheat. This tasty nutritious ingredient can be found in natural food stores and many supermarkets. They are a bit time-consuming to cook, but we’ve included a time-saving method below.
Just in time for the summer grilling season, these turkey burgers deliver lots of flavor with not as much fat as traditional ground beef burgers. An easy maple syrup glaze and a dollop of tangy yogurt mustard sauce pump the taste up a notch as well.