This recipe is versatile: the lentils can stand alone as an entrée with greens, potatoes, and a salad; or they can be eaten over rice and topped with a salad and dressing.
If you’ve avoided Brussels sprouts, you probably have not had them roasted.
Chips—salty and addictive—are a big source of extra calories, and because they’re usually fried or baked in oil, they’re full of free radicals.
Bursting with bold flavor, this low-sodium recipe is sure to please — and can be ready in under 8 minutes. Use as a nutritious, plant-based pairing for countless Puerto Rican dishes.
A Crusty Whole Wheat Baguette makes the best French toast, but day-old or “stale” bread of any kind will work.
As an applesauce substitute, ice cream topping or morning toast spread, this rich and sweet concoction is ideal. Hints of cinnamon, nutmeg and vanilla, along with brown sugar, create memories of a...
Kickstart your day with this delicious breakfast!
The base for these two salads is a combination of Romaine and spinach. The secret to delicious salads is nice, crisp greens, while avocado and olives add a rich, pleasing touch.
There are certain food combinations that become the basis for an entire cuisine. The Cajun cooking of New Orleans depends on the trinity of celery, bell pepper and onion; the French live on a base of...
Savor the perfect balance of flavorful and healthy with this easy cilantro quinoa recipe, featuring roasted peppers, kale and fresh herbs.
