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Healthy Recipes

  • Dinner Tonight: Cauliflower Crust Pizza

    by Paula Gallagher | January 9, 2018

    cauliflower-crust-pizza_aYou know that cauliflower is a hot vegetable when you see it offered as an option on the menu at a local steak house. Instead of prime rib, you could order cauliflower steak! It's no wonder – cauliflower is a versatile superfood. From steaks to cauliflower wings(!), cauliflower’s unique texture lets it stand in for plenty of other higher calorie and less healthy food options. It also stands up to a variety of cooking methods.

    As a member of the Brassica family, along with broccoli and kale, cauliflower also delivers a wallop of nutrients and antioxidants responsible for its oft-touted health properties. Read more

  • Please Pass the Cranberry Chutney

    by Paula Gallagher | December 19, 2017

    cranberry-chuteyThe first time I had cranberry sauce with turkey was after I started dating the man who is now my husband. I remember thinking cranberry sauce was odd, but after that first experience, I have never had turkey with out it. And although sometimes we cheat and just use the canned version, there really is nothing like homemade. Plus it makes your house smell divine!

    Packed with antioxidants and nutrients, the cranberry really is a superfood. Cranberries contain phenolic antioxidants that keep bacteria from sticking to cells in the urinary tract, helping prevent infections. Read more

  • Dessert Tonight: No Egg Eggnog

    by Paula Gallagher | December 13, 2017

    eggnogI have never been an eggnog fan, until I tried this vegan version made with toasted coconut and blended cashews instead of cream and eggs. This healthier version is just as creamy and sweet as the traditional version, but in my opinion tastes so much better.

    This egg-less recipe also avoids the issue of whether or not it's safe to eat raw eggs. And if you like a less sweet version, omit the maple syrup. Or, you can even add a splash of rum or whisky for a more festive, adult drink! This serves 6 to 8, depending on the size of the cups you use. Read more

  • Dinner Tonight: Roasted Squash with Kale Pesto

    by Paula Gallagher | December 6, 2017

    butternut-squashLooking for a hearty and warming meal for cold winter days? This is it. Usually, my go-to meal for staving off chills is soup, but this combination of butternut squash topped with pesto and pomegranate seeds warmed my soul! And I made this last night with a toaster oven and a hot plate, so you know it must have been pretty easy! The great thing about this recipe is how versatile it is. Although, you can make pesto from scratch, you can easily use your favorite store bought pesto, as well. And you don't have to use butternut squash, you can use whatever squash you like. Read more

  • Dinner Tonight: Leftover Turkey Chili

    by Paula Gallagher | November 27, 2017

    chiliIf you still have turkey left over, this recipe is a great way to use up the rest of it. It is full of fiber and protein and is super hearty for the chilly days ahead (no pun intended). This one-pot dinner offers the bone-warming comfort of turkey soup, but with a twist. Make your favorite chili as you normally would, but leave out any meat you’d typically use and instead throw in leftover shredded turkey.

    Don't have a go-to chili recipe? Try this one! Leave out the turkey altogether to make it a vegetarian meal. Because the turkey is already cooked, you can throw everything in a crockpot in the morning and you will have a healthy meal ready to eat by dinner, or cook it in the normal way on the stove. It's pretty fast to make. Read more

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