1,932 health recipes

Beautiful blueberries filling with whole wheat crust, create this tasty bars.

This is a quick, easy way to saute asparagus. The dish has a light flavor and makes a great accompaniment to Italian meals. I make this year-round, but we especially enjoy it at Thanksgiving

Control your salt, why buy corn chips from the store. These baked pita chips are quick and very easy to make and they turn out golden and crispy. No salt if you want and saves money too!

So much healthier than deep-fried, these are baked in a non-stick donut baking pan.

Kabocha squash, also known as Japanese squash, has a flavour between sweet potatoes and pumpkin. You can also use pumpkin or acorn squash in this recipe.

Barley risotto layered with sun-dried tomatoes and homemade basil pesto, enriched with ricotta and goat cheese, then baked until the pesto toasts golden. A vegetarian main that eats like a feast.

A classic Korean dish, seasoned vegetables are served with steamed rice and spicy sauce along with a small bowl of miso soup and kimchee.

Light and flavorful vinaigrette goes well with any kind of greens or pasta salad.

Definitely deserves 5 star. This was our dinner yesterday, I only made half of the recipe, so I actually roasted the cauliflower and garlic in the small toaster oven. It did take a bit longer, but the result was great. I also added some freshly grated lemon zest, very good.

An easy and tasty way to serve healthy beets; in a creamy mustard sauce.

Pan-roasted sweet corn and avocado salsa. Works well with any type of seafood or on a fish taco.

Easy and oh so delicious. Any kind of onions work well but for extra sweetness keep an eye out for baby vidalias, top with a quick balsamic glaze to kick it up a notch.

Earthy-sweet beets, peppery arugula and creamy goat cheese are tossed with a red wine vinaigrette. Quick, easy and tasty!

Baba ghanoush blends roasted eggplant with garlic, cumin, and lime juice into a smoky Middle Eastern dip. Vegan, five-ingredient, and ready in 30 minutes. No tahini in this lighter version.

OMG! This is the BEST salad! The only thing I did differently was to add some walnuts instead of cashews. The dressing is extremely refreshing and delicious! You can't go wrong with this recipe!

Amy's vegan chili with hominy, pinto beans, chickpeas, zucchini, and a hint of molasses for depth. The dump-and-simmer one-pot weeknight chili that's hearty enough to skip the meat entirely.