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Loaded with antioxidants and a healthy boost of vitamins C and A, mangoes add a unique taste, matching surprisingly well with tomatoes and basil.
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.
Spaghetti squash is gluten-free and high in folic acid, vitamin A and potassium, a great reason for the health-conscious to skip pasta and go for this tasty alternative.
A classic salad made simple. In this version the standard, very salty feta cheese has been replaced with far healthier garbanzo beans for a lighter taste.
This recipe has a great combination of silky tofu, crunchy Japanese panko breadcrumbs, and nutty toothiness of sesame seeds.
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.
A richly seasoned hummus, alive with tastes of the Mediterranean, chicken marinated with fragrant cumin and paprika, and the freshness of juicy cucumber and fresh vegetables.
Mustard on salmon makes for a very Scandinavian dish, with a fine flavor of rosemary and lemon peeking through the mellow layer of mustard.
Fresh sage, rosemary and thyme add fragrance and earthy tastes to the roasted breast.
More beans and vegetables can be added to leftovers (if there are any) for a delicious never-ending soup.
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