Inspired by a Cooking Light recipe, this vibrantly colored salad pairs roasted beets and goat cheese with crisp baby greens and crunchy walnuts. The result is a healthy salad that is a gastronomic festival of flavor, texture and color. You can prepare the beets up to two days in advance.
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.
Whether you are a vegetarian or simply want to try swapping out a meat-centered meal for a healthier alternative, this recipe is an easy weeknight dinner solution. When it comes to inexpensive plant protein that’s rich in fiber and antioxidants, one needs to look no further than beans.
Looking for a healthy indulgence to brighten your winter day? Your search is over! This versatile dessert features heart-healthy olive oil and protein-rich Greek yogurt, which replace the butter. A modern riff on a traditional favorite, egg whites help reduce calories, fat and cholesterol. Whole-wheat flour boosts the fiber content, too. Enjoy!
Roasted vegetables are an easy and delicious addition to any meal. The high oven temperature gives them a nice crisp exterior and caramelized flavor while keeping the inside tender and moist. You can roast most any vegetable and mixing two to three vegetables is great for a variety of flavor, texture and color. Roasted vegetables are wonderful in salads, soups, omelets, sandwiches, or over pasta. The possibilities are endless!
The mushrooms, onions, garlic and cheese in this recipe dress up the baked chicken breasts with a nice combination of flavor and texture. I used cremini mushrooms because they have a slightly earthy taste and are more flavorful than button mushrooms. Mushrooms are packed with vitamins, minerals and disease fighting antioxidants. Enjoy!
This recipe is great as a vegetable side dish and can be served warm, cold, or at room temperature. Bok choy is a bright green member of the cabbage family and is widely used in Asian cooking. It adds a nice flavor and crunch to any recipe. Bok choy is a good source of vitamins A, C, and K as well as folate and calcium. It is also rich in polyphenols – antioxidant phytochemicals.