This recipe is perfect for a quick lunch, make-ahead and brown bag or weekday dinner as it’s literally prepared in minutes. Use up that leftover rice and frozen broccoli that’s been sitting in the back of the freezer for too long.
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This is the perfect lunch bowl. Good veggies and greens, toasty grains, jammy egg and crunchy almonds balanced with balsamic vinaigrette. Make it ahead, pack it for lunch!
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Sounds sophisticated, doesn’t it? Well, it’s not that tricky to prepare but you need a bit of time to pull it off. You can even prepare a few things in advance if your schedule doesn’t allow to prepare everything at once.
When you’re hungry but you really need to get work done in the afternoon, you might want to try this light lunch – you can eat this raw as a salad or heated. Prep the veggies a night ahead, so you’re good to go when the stomach starts rumbling.
This salad recipe is so delicious I made it three times in a row. Pureeing an avocado with lime juice and jalapeno was the best idea I’ve ever seen for a salad dressing – you have to try it!
Blend some butternut squash with your cheese sauce to make it lighter and healthier. It gives the dish a great creamy consistency and flavor.
So, I had time on my hands and wanted to scratch cook something special this 4th of July. I made the buns, patties and pesto from scratch (I cheated with the ravioli, though). Here’s how you can pull this off.
Cauliflower is a great vegetable you can use to make savory dishes a little lighter: grate it and substitute for cheese in sauces, for parts of flour in pies, pizza and dumplings or instead of rice. Here’s how to use it for pizza.
This easy dish is perfect for weeknight eats. It gives you at least 2 servings out of your 5-a-day making sure you’re getting all the vitamins and minerals to stay fit. Use up any vegetables in your fridge – almost anything works for this dish.
This elegant member of the cabbage family comes in white, green and also purple (who would have thought?). Cauliflower is a nutritious vegetable as it is a good source of vitamin C and has a fair amount of iron. You can eat it raw or cooked–I prefer to quickly steam it to make it more digestible and keep its delicate flavor, crunchy consistency and bright color. I find that cauliflower is the perfect ingredient to make almost any dish a little lighter and healthier–like in this light gnocchi recipe.
