373 health recipes

Mediterranean lentil salad tosses green lentils with roasted red peppers, fresh basil, toasted walnuts, and balsamic, served over dandelion greens dressed with lemon.

Lebanese bulgur wheat salad with marinated chicken, fresh herbs, and crisp vegetables. This protein-packed tabbouleh makes a hearty, healthy main dish bursting with lemon, mint, and garlic.

Toasted cumin and fennel seeds bring the delicious Indian tangy flavor into the sauteed chicken and fresh asparagus, serve it with rice or quinoa.

Blackened portobello mushroom salad sears Cajun-spiced caps until deeply browned, then slices them over greens with white beans, tomato, red onion, and blue cheese. A hearty vegetarian steak-salad swap.

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An easy yet tasty black bean salad that has corn, cherry tomatoes, sweet red bell peppers and pumpin seeds, is tossed with a light and refreshing vinaigrette.

The salad was filling, tasty and nutritious. I always try to find ways to use whole grains, beans, and fresh veggies, and this recipe has certainly fit my expectation quite well. I served it over a bed of lightly dressed arugula, and I loved it.

Variety of vegetables, they look colourful and taste very well. A very healthy enchiladas.

Whole wheat soft pretzels, a chewy, golden twist made with just whole wheat flour, yeast, and water, brushed with egg and sprinkled with sea salt. A high-fiber, homemade take on the snack-stand classic.

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Green peas with curried mushrooms sauteed in chicken broth and finished with creamy low-fat yogurt. A quick, healthy Indian-inspired vegetable side dish ready in 25 minutes.

Traditional chickpea hummus made from dried beans soaked overnight, cooked until tender, then blended with tahini, garlic, soy sauce, and lemon juice. Makes a large batch for freezing.

Vegetarian lentil loaf with sauteed onion and tomato, Parmesan, breadcrumbs, and milk baked golden with a crispy crumb topping. High-fiber, low-fat, and ready in under an hour.

This tomato basil bulgur pilaf recipe kicks things up a notch and is packed with fresh summer flavors. We eat it as a bulgur salad or use it with olive oil and pita as a dip or a side dish.

Vegan garlicky chili made with TVP (texturized vegetable protein) instead of ground beef. Five cloves of garlic, two ounces of chili powder, and masa for thickening deliver hearty, meaty character.

A quick and refreshing summer salad is an ideal side dish to go with the summer BBQ.