Here’s a secret: the strong flavors of strawberry and kiwi make this smoothie the perfect vehicle for adding kale or spinach to the blender.
Cooked until the savory flavors of cranberry, orange and sweet apricot marmalade are soaked into every chewy little grain.
These vegetable bowls bring a lot of variation to this quick, simple, and versatile Thai peanut sauce.
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!
