The sweet caramelization of roasted vegetables get a hit of acidity from tomatoes and a touch of bitterness from kale. Baby kale is used in this recipe; if using regular kale, remove the stems or chop the stems very well to incorporate.
Cauliflower will become your new favorite vegetable as it is used to create a pizza crust brimming with more fiber and nutrients than dough. With this creation or any of the other ideas in the tips, pizza goes from an indulgence into healthy!
With just a 10-minute cooking time that’s not even on the stovetop, couscous deserves space as a pantry staple. This meal is overflowing with shrimp, portobello mushrooms, asparagus, snow peas and more!
Crunchy and addictive, this will be your new go-to for preparing okra. Grilling it wipes out the sliminess that most people associate with this misunderstood vegetable. For this dish, the okra is paired with lemony chicken breasts.
With many elements of a taco but in salad form, this dish makes a light yet filling lunch. Use the skinless breast meat from a rotisserie chicken for a speedier process; also, double the salad dressing recipe to drizzle over sliced tomatoes.
Granola bars aren’t just easy to make, they can also be sculpted based on your tastes. Add anything from sunflower seeds to flaked unsweetened coconut to a variety of nuts and nut butters. Even a tablespoon or two of chocolate chips!
For just a little longer than it takes to bring a can of tomato soup to a boil, whip up this tomato soup that is much lower in sodium—and much tastier too. The addition of fresh basil bumps the flavor of this soup up a notch.