AdventHealth Whole Health Institute
This quick, colorful salad works well as a side but can also be an entire meal on its own, with soybeans—high in omega-3 fatty acids, potassium, calcium, and protein
You might not think of pumpkin seeds as chicken coating material, but these nutty, chewy kernels are every bit as tasty and versatile as almonds or pistachios in cooking.
This colorful and flavorful dish would make good use of a container gardener’s best: peppers, rosemary and parsley.
These are easy to make and foolproof to bake because the mixture gets cooked through in a short time, leaving each ball with lots of crispy surface and a tender, meaty center.
This omelet is so chock-full of vegetables it will make a perfect start to the day or a healthy low-fat, high-fiber lunch item.
The ginger and garlic flavors add a level of spice and sweet/savory notes.
An often-overlooked cooking technique, marinating chicken or beef not only introduces new flavors to occasionally uninteresting ingredients, but naturally tenderizes the meat.
The thin Spanish frittata calls for rich flavors and a dense texture courtesy of potatoes, and can be served straight from the oven or cold as a first course.
This low-fat preparation loses none of the rich flavor of classic French toast.
This may be as close as you can get to eating a rich pumpkin pie, straight out of the oven, for breakfast ... without actually eating a pumpkin pie for breakfast.
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