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This frittata can be used in many ways, breaklfast, lunch, dinner, whatever you want, and you can add all kinds of stuff in it, and always satisfy you!

Tuscan tuna salad with kidney beans, olives, tomatoes, and a zesty picante-Italian dressing served over fresh spinach. A no-cook, protein-packed lunch ready in 20 minutes flat.

Composed Caribbean salad with watercress, fresh mango, hearts of artichoke, and tomato dressed in a lime-coriander-allspice vinaigrette. Vegan, fat-free, and visually striking.

Mushrooms are always a healthy food, this recipe is very worthy to try!

Citrus dressing gives peppery arugula extra sweetness, a very good balance!

Guilt-free pumpkin swirl cheesecake uses yogurt cheese and egg substitute to drop the fat without losing the creamy body. Marbled pumpkin filling, spiced cinnamon graham crust, holiday-worthy flavor.

Tender green beans tossed with caramelized onions, fresh mint, and parsley in olive oil. A bright squeeze of lemon brings everything together in this simple Mediterranean side.

A light and refreshing salad is a great side dish at your Thanksgiving dinner!

Loaded tuna pita pockets stuffed with romaine, tomatoes, bell pepper, carrots, broccoli, and onion tossed with tuna in low-fat ranch. A no-cook 10-minute lunch packed with vegetables and whole-wheat fiber.

Within about 15 minutes, you can enjoy these crispy and healthy oven fried sweet potato wedges.

Instead of steaming or boiling the green beans, let's roast them instead. Roasting develops tons of flavors into green beans, also gives a very nice texture. This simple recipe is quick, easy and tasty.

Roasted winter squash with garlic and parsley tosses caramelized cubes of butternut or kabocha with warmed garlic and fresh Italian parsley. A clean, healthy side that lets the squash do the talking.

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One-pot rice and black beans with garlic, carrots, thyme, and allspice simmered in stock. Low-fat, filling, and topped with cool yogurt and fresh parsley.

Tangy Dijon mustard and red wine vinegar wake up tender new potatoes in this make-ahead potato salad loaded with colorful bell peppers and a hint of heat from red pepper flakes.

This recipe has a lot of vitamin A and C, it can be served with any kind of meat dish, always a great accompaniment.