Can you tell by the name of this one that our very own Keri Glassman loves it? There’s no mistaking why it would be a nutritionist favorite: well-meaning eaters often make healthy salads and then …
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This Dijon Vinaigrette is a slightly creamy, tangy dressing that’s easy to make at home. Because its flavor is pretty strong, it’s best for sturdy, mild-tasting greens like spinach or romaine. (Delicate arugula, on the …
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When it comes to healthy cooking, Dijon is a secret-weapon ingredient. If you buy a quality brand, it packs a ton of flavor into a few simple ingredients without adding excess calories, fat, or sugar. …
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Garlic-lemon-olive oil is a no-fail base for any vinaigrette. We start with that and then add scallions and mint to turn this into an herbaceous dressing that really compliments fresh fish. Drizzle it on a …
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Coleslaw can be kind of gross. When you buy it packaged it’s sometimes way too watery, all of those vegetables soaked for way too long in some kind of unrecognizable creamy concoction. Make it yourself …
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Do you even know what a pine nut is? Turns out they come from pine cones (too obvious?) and people have been eating them since the Paleolithic era. Just like other nuts, they come with …
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Eggplant is a nutrient-dense, tasty vegetable that often meets the same fate when it arrives in the kitchen: It gets heavily breaded and covered in melted cheese. Eggplant parm, eggplant rollatini…you get the picture. But …
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We know, barely-seasoned chicken breasts are boring. They’re essentially the butt of every joke that positions healthy food as bland. This dish, however, adds just enough flavor via extra-virgin olive oil, lemon, and oregano to …
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Add this to your list of fast, easy ways to turn standard boneless, skinless chicken breasts into dinner on a busy night. This recipe barely requires you to chop the onion, and then it’s just …
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