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A whole banana tucked into a hot dog bun with peanut butter and jelly. This 10-minute no-cook snack is a kid-friendly grab-and-go breakfast or lunchbox win.

Tomatillo guacamole made with cooked tomatillos, mashed avocado, jalapeno, and lemon juice. A tangy Mexican dip with bright, citrusy flavor that's ready in 20 minutes.

Try this new take on breakfast that is made with apples, raisins and cottage cheese.

Light blueberry lemon snack cake with an oat streusel topping drizzled with honey. A wholesome, low-fat baked treat with bright lemon and juicy berries in every bite.

Crisp-tender carrot sticks pickled in a sweet cinnamon-spiced vinegar syrup and water-bath canned in small jars. A gorgeous homemade gift and the crunchiest cocktail snack in the pantry.

Steamed broccoli tossed in a Japanese rice vinegar vinaigrette with garlic and stone ground mustard. A tangy, oil-free side dish ready in under 15 minutes.

Prosciutto gives the bread amazing flavor, and the bread comes out absolutely delicious!

Rustic drop biscuit shortcakes topped with two quarts of maple syrup-soaked strawberries and frozen vanilla yogurt. A lighter spin on the classic that's ready in 20 minutes.

Asian flavor, make your own jerky, use any game meat or even beef

A simple but succulent chicken dish that has an amazing aroma that even your crockpot will enjoy.

Rainbow trout fillets marinated in lime and cumin, served with a roasted garlic mayonnaise. A light, smoky-citrus fish dinner that comes together in under an hour.

Pan-fried garlic mackerel dredged in egg and seasoned flour, cooked in butter, and finished with fresh lemon juice. A simple 30-minute fish dinner with bold flavor.

This is a fantastic sandwich recipe, very light and very tasty.

Slow cooker split pea and ham soup made with a meaty ham bone, green split peas, and aromatic herbs like marjoram, thyme, and celery seed. Just load the pot and let it go for 10 hours.

Eight-spice crispy skinned snapper with Szechuan peppercorns, star anise, cinnamon, fennel, cumin, coriander, white pepper, and ginger. Pan-seared then oven-roasted for shatteringly crisp skin.

Dominican red beans and rice (habichuelas con arroz), small red beans simmered with cumin, garlic, a touch of sugar, and vinegar, spooned over fluffy rice. A naturally vegan plate, great with avocado and plantains.