Nutritious choices made simple®
Glazed carrots are a well-loved tradition for weekend dinners and holidays. This version uses 100% juice in place of more processed sugars for a sweet-tart option that will delight your taste buds. Tip: If you don’t want to slice carrots, use baby carrots and cover for the first 10 minutes of the cooking process.
Grapes and cabbage might seem like unusual partners for a savory dinner dish, but they work beautifully together with the aromatics to produce a rich flavor. If you’ve got grapes and cabbage waiting to be used up, this is a great dish for making sure they don’t go to waste.
This recipe creates a refreshing, satisfying and healthy lunch! You can eat these salad pockets as their own meal, or you can use the salad and dressing to top your favorite falafel recipe.
Whoever thought of putting rice and fruit together is a genius. This dish is a delicious accompaniment to a whole range of meals.
Green bean casserole is a holiday favorite. The traditional versions are often packed with processed foods that are high in sodium and saturated fat. This version requires a little more effort, but the flavor it delivers goes well above and beyond many of the simpler “back of the can” recipes.
Cilantro makes an excellent alternative to basil in forming a pesto that works well with Asian flavors like sesame and soy sauce. Serve this chicken over brown rice with your favorite grilled veggies.
A moist spice rub acts as a thick marinade in this recipe to produce deeply flavorful, moist chicken that can be readily served with your favorite vegetable dishes.
This dish is healthy, tasty, and easy to prepare. Pesto flavors the quinoa to pair perfectly with the roasted sweetness of the red peppers. If desired, garnish with a few extra pistachios for a little crunch.