Chicken Curry

Red curry paste and coconut milk give chicken tons of flavor in this belly-warming dish.

Total Time:​ 25 min.

Prep Time:​​​ 10 min.

Cooking Time:​ 15 min.

Yield: 4 servings

Ingredients:

1 tsp. coconut oil

1  medium onion, chopped

3 cloves garlic, chopped

1-inch slice fresh ginger, peeled, chopped

1  tsp. red curry paste

1 Tbsp. tomato paste, no sugar added

1 lb.​​​​ raw chicken breast, boneless, skinless, cut into 1-inch cubes

1 cup lite canned coconut milk

½ cup water

1 medium tomato, chopped

2 tsp. Thai fish sauce (optional)

¼ cup coarsely chopped cilantro (optional)

1½ tsp. palm sugar

Preparation:

1. Heat oil in medium saucepan over medium-high heat.

2. Add onion; cook, stirring frequently, for 3 to 5 minutes or until onion is translucent.

3. Add garlic and ginger; cook, stirring frequently, for 1 minute.

4. Add curry paste and tomato paste; cook, stirring frequently, for 2 minutes.

5. Add chicken; cook, stirring frequently, for 3 minutes, or until it’s coated in paste.

6. Add coconut milk and water. Bring to a boil. Reduce heat to medium low; gently boil, stirring occasionally, for 10 minutes.

7. Add tomato, fish sauce (if desired), cilantro (if desired), and sugar; cook, stirring occasionally, for 5 minutes.

Tip: Thai fish sauce is called nam pla. It can be purchased online or in an Asian market.

Baked Cauliflower Latkes

This healthy baked cauliflower latke recipe will help you cut back on calories during holiday festivities.

Total Time: 15 min.

Prep Time: 5 min.

Cooking Time: 10 min.

Yield: 16 servings, 1 latke each

Ingredients:

2 Tbsp. extra-virgin olive oil, divided use

2 cups hot water

1 (1½ lb.) medium cauliflower, cut into florets, hard stem discarded

2 large eggs

½ medium onion, finely chopped

2 Tbsp. whole wheat flour

½ tsp. sea salt

¼ tsp. garlic powder

Preparation:

1. Preheat oven to 400° F.

2. Line baking sheet with aluminum foil; brush foil with 1 Tbsp. oil. Set aside.

3. Bring water to boil in medium saucepan over medium-high heat.

4. Place cauliflower in a steamer basket in saucepan; steam for 4 to 7 minutes or until cauliflower is tender. Drain well. Dry with a paper towel.

5. Place cauliflower in a large bowl; mash with a fork.

6. Add eggs, onion, flour, salt, and garlic powder; mix well.

7. Using ¼-cup measuring cup, scoop mixture into patties and place on prepared baking sheet.

8. Brush the tops evenly with remaining 1 Tbsp. oil; bake for 10 minutes. Flip latkes and bake an additional 10 minutes or until crisp.

Oven Poached Salmon

Poaching salmon guarantees succulent results every time. This delicious recipe is packed with omega-3s that are great for the heart!

Total Time: 15 min.

Prep Time: 5 min.

Cooking Time: 10 min.

Yield: 4 servings

Ingredients:

4 (4-oz) raw wild salmon fillets

Cold water

Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

4 fresh rosemary sprigs, leaves removed and chopped, stems discarded

¼ cup fresh lemon juice

4 wedges fresh lemon (for garnish; optional)

Preparation:

1. Preheat oven to 375° F.

2. Place salmon in a baking dish. Add water until the level is halfway up the side of the fillet.

3. Sprinkle salmon with salt (if desired), pepper (if desired), and rosemary; drizzle with lemon juice.

4. Bake, uncovered, for 8 to 10 minutes, or until salmon flakes easily when tested with a fork.

5. Gently remove salmon from liquid; serve.

Peppermint Mocha Chiller

Get the flavor of chocolate and peppermint with this yummy Shakeology recipe made with brewed coffee.

Total Time: 5 min.

Prep Time: 5 min.

Cooking Time: None

Yield: 1 serving

Ingredients:

½ cup brewed coffee, chilled

½ cup unsweetened almond milk

1 scoop Chocolate Shakeology

½ tsp. pure peppermint extract

1 cup ice

Preparation:

1. Place coffee, almond milk, Shakeology, extract, and ice in blender; cover. Blend until smooth.

Quinoa with Pistachios and Dried Cherries

Dried cherries and pistachios taste great together in this colorful side dish. It’s festive for a holiday meal, and makes great leftovers!

Total Time: 3 hrs. 20 min.

Prep Time: 20 min.

Cooking Time: None

Yield: 8 servings, about ⅔ cup each

Ingredients:

4 cups cooked quinoa, cooled

3 green onions, thinly sliced

⅓ cup raw pistachios, coarsely chopped

¼ cup dried cherries (low sugar preferably), coarsely chopped

½ cup chopped fresh basil

1 tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

1 Tbsp. extra-virgin olive oil

¼ cup champagne (or balsamic) vinegar

Preparation:

1. Combine quinoa, green onions, pistachios, cherries, and basil in large serving bowl; mix well.

2. Season with salt and pepper; drizzle with olive oil and vinegar; toss gently to blend.

3. Refrigerate, covered, for 2 to 3 hours, or until cold. Serve cold.

Roasted Winter Vegetables

Roasting winter vegetables makes them sweeter and even more delicious.

Total Time: 1 hr. 5 min.

Prep Time: 25 min.

Cooking Time: 40 min.

Yield: 8 servings, about 1¼ cups each

Ingredients:

1 lb. winter squash, peeled, seeded, cut into 1½-inch pieces

1 lb. parsnips, peeled, cut into 1½-inch pieces

1 large sweet potato, peeled, cut into 1½-inch pieces

2 large carrots, cut into 1½-inch pieces

2 medium beets, cut into 1½-inch pieces

2 medium yellow onions, peeled, quartered

5 tsp. olive oil

2 Tbsp. chopped fresh thyme (or 2 tsp. dried thyme)

1 tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

Preparation:

1. Preheat oven to 425°F.

2. Line two large baking sheets with foil. Set aside.

3. Combine squash, parsnips, sweet potato, carrots, beets, and onions in a large bowl; mix well.

4. Add oil, thyme, salt, and pepper; toss gently to blend. Divide vegetables between prepared baking sheets.

5. Bake, mixing twice, for 35 to 40 minutes, or until tender and golden brown.

Tuscan Chicken with Olives and Capers

This chicken dish gets bold flavor from capers, tomatoes, and olives. Give it even more richness with kalamata or other specialty olives.

Total Time: 35min.

Prep Time: 15 min.

Cooking Time: 20 min.

Yield: 4 servings

Ingredients: 

2 tsp. olive oil, divided use

4 (4-oz.) raw chicken breasts, boneless, skinless

4 medium shallots, chopped

2 cloves garlic, chopped

1 (15-oz.) can diced tomatoes, no salt added

1 bay leaf

2 tsp. chopped fresh thyme

Ground black pepper (to taste; optional)

1 Tbsp. capers

2 Tbsp. sliced black olives

2 cups cooked brown rice

Preparation:

1. Heat 1 tsp. oil in medium skillet over medium-high heat.

2. Add chicken; cook for 3 minutes on each side. Remove from pan. Keep warm.

3. Heat remaining 1 tsp. oil over medium-high heat.

4. Add shallots; cook, stirring frequently, for 3 to 4 minutes, on until translucent.

5. Add garlic; cook, stirring frequently, for 1 minute.

6. Add tomatoes, bay leaf, and thyme. Season with pepper if desired; cook, stirring occasionally, for 10 minutes.

7. Add capers, olives, and chicken; cook, stirring occasionally, for 10 minutes, or until chicken is no longer pink in the middle. Remove bay leaf.

8. Divide rice evenly between four serving plates. Top with chicken breast and sauce.

Healthier Ranch Dressing

Ranch dressing can be loaded with fat and calories. Make your own homemade ranch with this healthier recipe.

Total Time: 10 min.

Prep Time: 10 min.

Cooking Time: None

Yield: 5 servings, about 2 Tbsp. each

Ingredients:

1/3 cup nonfat plain Greek yogurt

1/3 cup low-fat buttermilk

1 Tbsp. Ranch Seasoning Blend

Preparation:

1. Combine yogurt, buttermilk, and Seasoning Blend in a small bowl; mix well.

Oatmeal Raisin Cranberry Cookies

Need a sweet treat that won’t end up on your waistline? Your healthy diet can include these delicious oatmeal cookies with sweet raisins and tangy cranberries.

Total Time: 25 min.

Prep Time: 10 min.

Cooking Time: 15 min.

Yield: 18 servings, 1 cookie each

Ingredients:

Nonstick cooking spray

1¼ cups whole wheat flour

1 cup old-fashioned rolled oats

½ tsp. baking soda

1 scoop Beachbody Whey Protein Powder, Vanilla Flavor

¾ cup thawed apple juice concentrate

½ cup unsweetened applesauce

¼ cup raisins

¼ cup unsweetened dried cranberries

Preparation:

1. Preheat oven to 350° F.

2. Lightly coat baking sheet with spray. Set aside.

3. Combine flour, oats, baking soda, and Protein Powder in a medium bowl; mix well. Set aside.

4. Combine apple juice concentrate and applesauce in a medium bowl; mix well.

5. Add the apple juice mixture to the flour mixture; mix until just blended.

6. Fold in raisins and cranberries; mix well.

7. Drop by rounded Tbsp. onto prepared baking sheet.

8. Bake for 10 to 15 minutes, or until lightly browned.

Peppermint Mocha Latte

Come the holiday season, I love peppermint mocha lattes. But, they’re full of a ton of additives. The ingredients of Starbucks version (my personal favorite) are: espresso, milk, mocha sauce (corn syrup, water, high fructose corn syrup, sugar, cocoa (processed with alkali 13%), potassium sorbate, artificial flavor), and peppermint-flavored syrup (sugar, water, natural flavors, preservative, sodium benzoate, citric acid), whipped cream, and dark chocolate.

Hmm. This prompted me to ask our incredible nutritionists to whip up their own version. I couldn’t be happier, and I think you’ll love it too. If you swap almond milk for nonfat milk and leave out the honey, you can enjoy it vegan.

Total Time: 10 min.

Prep Time: 5 min.

Cooking Time: 5 min.

Yield: 1 serving

Ingredients:

½ cup nonfat milk (or unsweetened almond milk)

2 Tbsp. unsweetened cocoa powder

½ tsp. raw honey (optional)

¼ tsp. pure peppermint extract

1 cup brewed black coffee (or 1 shot espresso)

1 fresh mint leaf (for garnish; optional)

Preparation:

1. Bring milk, cocoa powder, and honey (if desired), and peppermint extract to a boil in medium saucepan over medium heat, stirring occasionally.

2. Remove from heat; mix vigorously with a whisk until frothy.

3. Pour coffee into a large serving mug; top with milk mixture.

4. Garnish with mint leaf if desired.

Here’s the nutrition details for the vegan version:

Arugula Salad with Peaches and Mozzarella

Yum! Sweet, fresh peaches are the star of this salad. They pair perfectly with mozzarella and balsamic vinegar.

Total Time: 10 min.

Prep Time: 10 min.

Cooking Time: None

Yield: 4 servings

Ingredients:

8 cups arugula (or mixed salad greens)

2 medium ripe peaches, sliced

1 oz. fresh mozzarella cheese, thickly sliced

1 Tbsp. extra-virgin olive oil

3 Tbsp. balsamic vinegar

Preparation:

1. Place rocket on a large serving plate.

2. Top with peaches and cheese.

3. Drizzle salad evenly with oil and vinegar.

4. Serve immediately.

Healthy Ways to Use Thanksgiving Leftovers

The feast is over, but the fun isn’t. Hopefully you have Thanksgiving leftovers! Instead of piling them on your plate for Thanksgiving, Part 2: The Wrath of Stuffing, the try these healthy and frugal ways to use them up!

EVERYTHING

• A little bit of all of your healthiest thanksgiving leftovers together in a whole grain pita or wrapped in a tortilla is really what the day after Thaksgiving is all about.

TURKEY

• Make this delicious turkey hash. Recipe tip: Omit the ground turkey. Cook the onion, pepper, and potato together and then add cooked turkey in the last step.
• Build a sandwich on whole grain bread with turkey, lettuce and cranberry sauce.
• Replace chicken in the scramble: Here
• Use a topping for chili or in this hearty vegetable soup.

VEGETABLES

• Top leftover green beans or Brussels sprouts with a poached egg,.
• Substituting your veggie leftovers in this frittata recipe. (Sweet potatoes taste great in this way too!)
• Mix with cooked farro or other whole grains and a touch of feta cheese.

SWEET POTATOES

• This pumpkin chili recipe is just as tasty with sweet potatoes!
• Add your roasted sweet potatoes or yams to this sweet potato salad
• Make this apple and sweet potato salad recipe using leftover turkey instead of chicken.

STUFFING

• If you’ve made one our whole grain stuffings, add a scoop atop salad greens
• Bread stuffing can be mixed with leftover green beans and brussels sprouts and re-baked in muffin tins for perfect portions.
• For savory pancakes mix 1/4 cup stuffing with 1 egg white. Form into a patty shape and cook in a nonstick skillet for 2 minutes. Flip and cook 2 minutes more.

CRANBERRY SAUCE

• Stir a tablespoon or two into into plain yogurt or oatmeal.
• Add a spoonful to your Shakeology®
• Use as a topping on healthy waffles, like these.

TIP: If you add cranberry sauce to yogurt or Shakeology, make sure you consume it within 5-10 minutes, as the acidity in cranberries may cause dairy to curdle.

GRAVY

• Freeze leftover gravy in ice cube trays. These are perfect portions for future dinners.

Cashew and Oat Waffles

These waffles, made with cashews and oats are rich in heart-healthy fats and whole grains.

Total Time: 22 min.

Prep Time: 10 min.

Cook Time: 12 min.

Yield: 4 servings

Ingredients:

2 cups old-fashioned rolled oats

½ cup raw cashews

1 dash sea salt

1 Tbsp. coconut oil, melted

1 cup water

1 tsp. vanilla extract

Nonstick cooking spray

1 cup mixed berries

1 Tbsp. pure maple syrup (or raw honey)

Preparation:

1. Preheat waffle iron.

2. Place oats, cashews, and salt in food processor or blender; pulse until coarsely ground.

3. Add oil, water, and extract; pulse until well blended. Batter will be thick, but if it is as thick as paste add 2 to 3 additional Tbsp. of water.

4. Pour ¼ of batter into waffle iron, lightly coated with spray; cook for about 2 to 3 minutes, or until waffle iron indicates waffle is cooked, or until waffle is cooked through. Repeat with remaining batter.

5. While waffles are cooking, combine berries and maple syrup in a medium bowl. Slightly mash berries to release some juice.

6. Serve waffles topped evenly with berry mixture.

Chicken, Apple, and Sweet Potato Salad

With its crunchy pecans, apples, and sweet potato, this protein-rich salad features many of your favorite fall flavors.

Total Time: 2 hrs. 52 min.

Prep Time: 15 min.

Cooking Time: 37 min.

Yield: 6 servings

Ingredients:

6 Tbsp. balsamic vinegar

1 Tbsp. stoneground mustard

1 tsp. raw honey

6½ tsp. olive oil, divided use

8 oz. raw chicken breast, boneless, skinless, sliced

1 medium sweet potato, peeled, sliced

1 medium apple, peeled, cored, sliced

½ tsp. ground cinnamon

Nonstick cooking spray

1 head green leaf lettuce, torn or chopped

2 Tbsp. crumbled feta cheese

2 Tbsp. raw pecan pieces, toasted

Preparation:

1. Preheat oven to 425° F.

2. Combine vinegar, mustard, and honey in a medium bowl; whisk to blend.

3. Slowly add 6 tsp. oil, whisking continuously until blended.

4. Place one third vinegar mixture in resealable bag. Add chicken; mix well. Marinate, refrigerated, for at least 2 hours. Set aside remaining vinegar mixture for salad dressing.

5. While chicken is marinating, combine sweet potato, apple, cinnamon, and remaining ½ tsp. oil in a medium bowl; toss to blend. Place on baking sheet lightly coated with spray. Bake for 10 minutes, turn, bake an additional 10 to 15 minutes, or until tender. Set aside to cool.

6. Remove chicken from marinade; discard used marinade.

7. Place chicken on baking sheet lightly coated with spray. Bake for 8 to 12 minutes, or until cooked through. Set aside to cool.

8. Combine lettuce, sweet potato mixture, chicken, cheese, and pecans; toss gently to blend.

9. Drizzle with remaining dressing; toss gently to blend.

10. Divide evenly between six serving plates.

Note: Apples can be peeled if you prefer.

Sweet Potato Salad

This salad is topped with hearty sweet potatoes. They’re a superfood high in beta-carotene, potassium, and manganese. Pumpkin seeds add extra crunch! 

Total Time: 1 hour 15 min.

Prep Time: 15 min.

Cooking Time: 30 min.

Yield: 2 servings

Ingredients:

1 Tbsp. extra-virgin olive oil

1½ tsp. red wine vinegar

1 tsp. fresh lemon juice

½ tsp. raw honey (or pure maple syrup)

1 dash Himalayan salt (or sea salt)

1 tsp. chopped fresh herbs (like basil, oregano or parsley) (to taste; optional)

1 medium baked sweet potato, peeled and cut into ½-inch cubes

1 medium green apple, diced

½ medium red bell pepper, diced

1 stalk green onion, finely sliced

2 Tbsp. finely chopped fresh cilantro

4 cups fresh arugula

2 Tbsp. pumpkin seed kernels, toasted (or chopped raw walnuts)

Preparation:

1. Combine oil, vinegar, lemon juice, honey, salt, and herbs (if desired) in a medium bowl; whisk to blend.

Set aside.

2. Combine sweet potato, apple, bell pepper, onion, and cilantro in a large bowl; mix well.

3. Drizzle dressing over sweet potato mixture; toss gently to blend.

4. Place even amounts of arugula on two serving plates; top each with sweet potato mixture and sprinkle with pumpkin seeds.

Tip: Bake fork-pierced sweet potato at 450° F for 30 to 40 minutes or until just tender. Do not over bake; cool.

Pumpkin Chili

Pumpkin is the star of this belly-warming vegetarian chili that has only 96 calories per serving!

Total Time: 55 min.

Prep Time: 15 min.

Cooking Time: 40 min.

Yield: 8 servings, about 1½ cups each

Ingredients

1 tsp. olive oil

1 medium onion, chopped

1 medium red bell pepper, chopped

1 medium carrot, sliced

2 cloves garlic, finely chopped

Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

1 Tbsp. chili powder

½ tsp. ground cumin

2 cups low-sodium organic vegetable broth

1 (14.5-oz) can diced tomatoes

1 (15-oz.) can kidney beans, drained, rinsed

½ cup pure pumpkin puree

4 cups cubed raw pumpkin (½-inch cubes)

8 Tbsp. nonfat plain Greek yogurt (optional)

2 Tbsp. chopped fresh Italian parsley (for garnish; optional)

Preparation:

1. Heat oil in large saucepan over medium-high heat.

2. Add onion, bell pepper, and carrot; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.

3. Add garlic; cook, stirring frequently, for 1 minute.

4. Season with salt and pepper if desired.

5. Add chili powder, cumin, broth, tomatoes, beans, and pumpkin; cook, stirring occasionally, for 15 to 20 minutes.

6. Add pumpkin; cook, stirring occasionally, for 10 to 15 minutes or until pumpkin is soft.

7. Top each serving with 1 Tbsp. yogurt and a sprinkle of parsley if desired.

Frittata with Swiss Chard, Tomatoes, and Parmesan

Swap out chard for your favorite green in this easily-customizable recipe.

Total Time: 35 min.

Prep Time: 10 min.

Cooking Time: 20-25 min.

Yield: 8 servings

Ingredients:

10 large egg whites (1¼ cups)

6 large eggs

¾ cup nonfat milk

¼ cup shredded Parmesan cheese

Sea salt and ground black pepper (to taste; optional)

½ tsp. ground nutmeg

1 Tbsp. olive oil

1 medium onion, chopped

2 cups chopped Swiss chard

Nonstick cooking spray

1 cup cherry tomatoes, cut in half

Preparation:

1. Preheat oven to 350° F.

2. Combine egg whites, eggs, milk, cheese, salt (if desired), pepper (if desired), and nutmeg in a medium bowl; whisk to blend. Set aside.

3. Heat oil in a large ovenproof skillet over medium heat.

4. Add onion and chard; cook for 4 to 5 minutes, or until tender. Turn off heat. 5. Lightly coat sides of skillet with spray.

6. Add tomatoes and egg mixture to skillet.

7. Place skillet in oven. Bake for 20 to 25 minutes or until puffy and set.

Tip: You can use spinach, kale, or other favorite greens instead of the Swiss chard. You can also mix the greens for a total of 2 cups.

Hearty Vegetable Soup

Nothing satisfies on a chilly day like a hearty homemade soup. This veggie-packed recipe makes enough for several meals and freezes well.

Total Time: 43 min.

Prep Time: 15 min.

Cooking Time: 28 min.

Yield: 8 servings, about 1½ cups each

Ingredients:

1 Tbsp. olive oil

1 medium onion, chopped

2 medium carrots, sliced

2 cloves garlic, chopped

1 cup white corn kernels

1 (14.5 oz) can diced tomatoes, no salt added

3 cups low-sodium organic vegetable broth

1 tsp. dried ground thyme

2 bay leaves

1 cup broccoli florets (or cauliflower florets)

2 medium red or white potatoes, cut into ¾-inch cubes

1 medium yellow squash, cut into ¾-inch cubes

1 cup medium zucchini, cut into ¾-inch cubes

Preparation:

1. Heat oil in large stockpot over medium-high heat.

2. Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

3. Add garlic; cook, stirring frequently, for 1 minute.

4. Add corn, tomatoes, broth, thyme, and bay leaves. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.

5. Add broccoli and potatoes; cook, stirring occasionally, for 5 to 6 minutes.

6. Add squash and zucchini; cook, stirring occasionally, for 5 to 6 minutes.

Egg White Scramble with Chicken

This satisfying scramble is a great choice to start the day with plenty of protein.

Total Time: 12 min.

Prep Time: 5 min.

Cooking Time: 7 min.

Yield: 1 serving

Ingredients:

Nonstick cooking spray

6 large egg whites (2/3 cup)

3 oz. cooked chicken breast, diced

3 Tbsp. shredded Parmesan cheese

Sea salt and ground black pepper (to taste; optional)

5 fresh basil leaves, chopped (for garnish; optional)

Preparation:

1. Heat medium nonstick skillet lightly coated with spray over medium-low heat.

2. Add egg whites; cook, stirring constantly, for 3 to 4 minutes, or until almost set.

3. Add chicken and cheese; cook, stirring frequently, for 2 to 3 minutes, or until eggs are set.

4. Season with salt and pepper if desired; garnish with basil.

Cranberry Sauce

This cranberry sauce is a great alternative to the super sugary variety.

Total Time: 25 min.

Prep Time: 10 min.

Cooking Time: 15 min.

Yield: 32 servings, 2 Tbsp. each

Ingredients:

½ cup 100% orange juice

½ cup unsweetened apple juice

1 tsp. finely chopped orange peel

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

¼ tsp. ground ginger

1 (12 oz) bag fresh cranberries, rinsed

1 cup chopped raw pecans

½ cup raisins

⅔ cup canned crushed pineapples, packed in juice

2 Tbsp. pure maple syrup

Preparation:

1. Bring orange juice, apple juice, orange peel, cinnamon, nutmeg, and ginger to a boil in medium saucepan over medium-high heat.

2. Add cranberries. Reduce heat to medium-low; cook, uncovered, for about 10 to 12 minutes.

3. Add pecans, raisins, and pineapple; cook for 2 minutes, or until heated through. Remove from heat.

4. Add maple syrup; mix well.

5. Cool before serving.

Simple Gravy

In this flavorful vegan gravy, nutritional yeast provides the B12 missing from many meat-free gravies.

Total Time: 25 min.

Prep Time: 5 min.

Cooking Time: 20 min.

Yield: 20 servings, 2 Tbsp. each

Ingredients:

¼ cup olive oil

½ medium onion, chopped

2 cloves garlic, finely chopped

½ cup arrowroot

4 tsp. nutritional yeast

¼ cup reduced-sodium soy sauce

2 cups low-sodium organic vegetable broth

¼ tsp. ground black pepper

Preparation:

1. Heat oil in medium saucepan over medium heat.

2. Add onion and garlic; cook, stirring frequently, for 3 to 5 minutes, or until translucent.

3. Add arrowroot, nutritional yeast, and soy sauce; mix well to form a smooth paste.

4. Slowly add broth; whisking constantly to blend. Season with pepper.

5. Bring to a boil. Reduce heat to low; gently boil, stirring frequently, for 8 to 10 minutes or until thickened.

Curried Cauliflower

Curry powder and Himalayan salt give cauliflower a flavor-makeover in this super healthy dish.

Total Time: 30 min.

Prep Time: 5 min.

Cooking Time: 25 min.

Yield: 1 serving

Ingredients:

1½ Tbsp. extra-virgin olive oil

½ to 1 tsp. curry powder

½ medium cauliflower, remove stems, trimmed into large florets

¼ tsp. Himalayan salt

Preparation:

1. Preheat oven to 400° F.

2. Heat oil in small skillet over medium-low heat. Add curry powder; cook, stirring constantly, for 15 to 30 seconds, or until fragrant, taking care not to burn. Remove from heat.

3. Combine cauliflower and curry powder in glass baking dish. Add salt if desired; mix well.

4. Bake, stirring gently 2 to 3 times, for 20 to 25 minutes, or until tender.

Zucchini Stuffing With Mushrooms and Garlic

We gave traditional bread stuffing a lean makeover. Our healthier version uses whole grain bread and is loaded with colorful veggies!

Total Time: 1 hr.

Prep Time: 15 min.

Cooking Time: 45 min.

Yield: 10 servings

Ingredients:

1 Tbsp. olive oil

1 medium onion, chopped

4 medium shallots, chopped

2 medium celery stalks, chopped

2 medium red (or green, orange, or yellow) bell peppers, chopped

4 cloves garlic, finely chopped

1 medium zucchini, sliced

1 medium yellow squash, sliced

1 cup sliced mushrooms

½ cup chopped fresh parsley

½ cup raisins

8 cups whole-grain bread cubes

3 cups low-sodium organic vegetable (or chicken) broth

2 Tbsp. white wine (optional)

Nonstick cooking spray

Preparation:

1. Heat oven at 350° F.

2. Heat oil in a large nonstick skillet over medium-high heat.

3. Add onions, shallots, celery, and bell peppers; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent.

4. Add garlic, zucchini, squash, and mushrooms; cook for 2 to 3 minutes. Remove from heat.

5. Combine onion mixture, parsley, raisins, bread, broth, and wine (if desired) in a large bowl; mix well.

6. Place stuffing in a 3-quart baking dish lightly covered in spray. Bake for 30 to 35 minutes, or until cooked through.