Green Pea Guacamole. Fresh green peas add a light, summery flavor to the standard gucamole. Blanch peas till just tender, then puree with lime juice, cilantro, jalapeno pepper and avocado. Or use thawed frozen peas for faster prep. Add garlic for a more robust rendition, and serve with chips or jicama, red pepper and carrot sticks. Find the recipe here.
Jicama, Mango and Grapefruit Salad. Fresh fruit and crunchy jicama make an appealing summer salad that lends itself to lots of variations; try oranges, papaya, cucumbers or any light, crunchy vegetable or fruit. The dressing is just lime juice and the remaining juice from sectioning out the grapefruit, laced with cilantro or basil and minced jalapeno pepper. Add more japaleno for extra zing. Find the recipe here.
Keto Fudge. I’m definitely not keto…but lots of my friends are. And these simple fudge-y bites make it look appealing. Just four ingredients—plus they’re vegan, gluten-free, grain-free, and all the rest. These were made with erythritol, a low-carb sweeteners, but you can use stevia (my preference) or xylitol. I topped them with coconut; coarse sea salt is a delicious option. And I’ll admit I made a batch with organic cane sugar…see the original recipe here.
Collard Greens Saag with Buttermilk Naan. When Southern girls cook Indian food: this take on the traditional spinach saag is simmered in coconut milk and laced with curry and lots of garlic. Study collards stand up well to cooking, and hold the flavor of the spices quite nicely; ours is mildly spicy, so bump up the heat as you wish. This recipe’s vegan, but it’s certainly excellent made with cream, butter and cubes of paneer (fresh Indian cheese)! Find the recipe here.
Pupusas con Curtido. Little masa cakes stuffed with cheese and served with a spicy, Salvadoran-style slaw—easy to make, and great for a crowd! Cook them in batches; arrange finished pupusas on a baking sheet, cover with foil and pop in a 200-degree oven to keep them warm between batches. For a more health-conscious version, fry them in a dry, cast-iron skillet, or brush lightly with oil and bake at 375 degrees, turning once or twice. Find the recipe here.
Hand Pies. I had too much fruit, so I made preserves. Then I had too many preserves, so I made hand pies. Enrobed in whole-wheat pastry dough (or gluten-free, if you prefer), they’re like Pop Tarts for grown-ups. I made my preserves with minimal sweetener and added some green apple slices; they contain natural pectin for thickening. Make a bunch and store in the freezer for last-minute breakfasts or anytime snacks.
High-Protein Breakfasts: A protein-rich breakfast doesn’t have to be a shake or eggs. These innovative eats, with more than 15 grams of protein per serving, will motivate you to get out of bed–and keep you satisfied well past lunchtime. Margherita Sheet Pan Quiche, Black Bean and Sweet Potato Hash, Roasted Red Pepper and Avocado Toast, Pistachio Waffles with Cherry-Vanilla Sauce.
Poke, Poke, Burrito! These fresh, one-dish recipes feature lots of vegetables and protein with simple Asian and Hawaiian flavors. Rice noodles make them gluten-free. If you don’t eat grains: use cauliflower rice or vegetable noodles. Try the California Poke Bowl, Furikake Tuna Poke Bowl, Tuna Sushi Burrito.
Freezer to Crock-Pot Meals: Make these meals entirely ahead of time, then freeze and pull them out when you need dinner. It just doesn’t get any easier. For vegan versions, swap tempeh or vegetarian sausage. Try Yellow Split Pea Soup with Creme Fraiche & Torn Croutons, Creole Shrimp and Sausage Jambalaya, Ginger Apricot Chicken with Garlicky Greens, Smoky & Spicy Brisket Sliders with Pickled Onions, Chicken Tikka Masala.
Get Inspiralized: Twist and munch your way to health with low-carb dishes featuring spiralized veggie noodles in place of pasta. Try Golden Beet Linguini with Arugula & Pistachio Pesto, Parsnip Vermicelli with Olive Tapenade, Butternut Squash Udon Bowl with Grilled Prawns, Japanese Sweet Potato Pho, Rutabaga Spaghetti with Red Pepper and Basil Sauce.
Cinco de Mayo Spa Cuisine: Savor the flavors of Mexico with slimmed-down, fibered-up versions of traditional favorites. Try these: Charred Pepper and Green Pea Guacamole, Sweet Corn Gazpacho with Chipotle Crème, Skinny Taco Salad with Pepita-Ranch Dressing, Grilled Shrimp with Mango Salsa, Cinco de Mayo Cocktail.
Six Healthy Dinners For Less: Forget the myth that healthy eating costs too much and takes too long. The secret is stocking up on economical shortcuts. Try: Chicken Fra Diavolo with Angel Hair Pasta, Jamaican Whitefish with Spicy Slaw, Paprika Chicken with Baby Carrots and Brussels Sprouts, Black Bean and Pumpkin Chili with Toasted Pepitas, Red Curry Lentils and Spinach.
Paleo Vegan: Take the naturally gluten-free caveman diet meat-free. Focus on fresh, organic vegetables, fruits, nuts, and seeds. Try these: Cabbage Rolls with Toasted Walnuts & Tarragon-Mustard Sauce, Cauliflower Gratin, Spicy Sweet Potato & Collard “Dosas.”
Treasures from the Deep: If you think of sea vegetables as slimy bits of flotsam floating in miso soup, or the stuff that squishes between your toes at low tide, let’s change your mind. Handled well, they have a firm texture, and their salty, earthy flavors are exceptionally compatible with beans, grains, winter squash and hearty roots. You’ll love what this tide brought in; try Arame-Vegetable Strudel; Roasted Brussels Sprouts and Roots with Crunchy Nori; Creamy Lima Bean and Wakame Stew; Wild Rice, Tempeh, Shiitake and Hijiki Salad.