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A salad alive with textures and flavors. High in potassium and fiber, the turnip-like jicama lends a satisfying crunch and an apple/pear-like taste for a nice contrast with soft, sweet mango.
Here’s a bright and refreshing change from coleslaw or carrot salad, mixing the snap of jicama, carrots and red pepper to thin shreds of napa cabbage for a low-fat, low-sodium side dish.
The cucumbers in this recipe are "almost pickled" after a 20-minute soak in two kinds of vinegar--bringing them to a softened and slightly tart state, without cooking or an unbearably long wait.
These cabbage wedges are easily seasoned and super simple to make. A fine addition to any dinner.
Winter squash cooks perfectly in a slow cooker, either baked whole or cut into pieces. Clean-up is quick and easy, and leftovers freeze well.
These fun and tasty zucchini fritters will be a guilt-free delight to your family and friends. They don’t require deep frying but bake easily in the oven.
This whole grain, vegetable-rich side salad is seasoned with harissa, a ubiquitous North African condiment. Some like it smoky, some sweet, and some double up on the cayenne for a palate-awakening hit...
This delicious plant-based alfredo sauce is quick and easy to make. Put noodles on to boil, blend the sauce while the vegetables are steaming, and—voilà, a flavorful meal in minutes!
This hearty, flavorful soup is full of health-promoting vegetables. With the addition of legumes and the red lentil pasta, it makes a great one-pot meal.
This pie is sure to please—a special treat for summer picnics or holiday dinners. Try it topped with Vanilla-Coconut Ice Cream for a tasty addition to this classic dessert.
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