You’ve heard of, and probably tried, dozens of ways to use apple cider vinegar. Here’s another to add to your list! Mix a few tablespoons of ACV with some spiced cider to give ordinary baked chicken a refreshingly tangy and healthy twist. This recipe takes just five minutes to prep and 30 minutes to cook, putting a tasty, nutritious dinner on the table in no time.
Category: Main Courses
Is your fridge stuffed with holiday leftovers? Here’s a tasty way to make some space. When you tire of turkey sandwiches, use what’s left from the big feast to make this hearty chili. A steaming, hot bowlful serves up 46 grams of lean protein to fuel those late-fall, early-winter workouts.
If it’s true that “it’s what’s inside that counts,” these stuffed chicken breasts are done just right! Hearty, quartered artichoke hearts and tender baby spinach are blended with low-fat cottage cheese for a flavorful and good-for-you filling. Bake until golden brown and enjoy a protein- and nutrient-rich dish that beats ordinary, boring chicken dinners any night of the week.
Make health the centerpiece on your holiday table with this meatless main dish made from wholesome, vegan ingredients. Guests will gobble up every bite without thinking of turkey, especially when served with all the traditional sides. No need to heat your oven for hours—just pick a bean (any bean!), blend a can with gluten-free baking mix and fresh herbs, then bake for about 20 minutes. Use a loaf pan and divvy up slices or make mini loaves for elegant individual servings. Happy Thanksgiving!
I’ve noticed a trend among my brood on Thanksgiving: the adults will drool over the usual, traditional fare—turkey, gravy, vegetables, potatoes—but the kids pick at their plates and save their appetites and enthusiasm for dessert. Our children haven’t been raised in a typical, “meat and potatoes” type home, so the sight of a slab of poultry with bones and gravy and colorful dollops of side dishes is a little foreign to them.
This recipe combines nonfat Greek yogurt with organic pumpkin puree and whole-wheat pasta for a creamy, decadent dinner that’s surprisingly low-fat and cooks in under 15 minutes. The ingredients below are for a single serving; simply multiply to serve additional family members. For an even lower-calorie version of this meal, serve over spaghetti squash instead of pasta.
The next time you’re in the mood for a veggie burger, think outside the box (the kind you pick up in the frozen food aisle at the supermarket, that is). These fresh, homemade patties feature some of the best flavors of the fall season—yellow squash, pumpkin seeds and almonds—and can be made in minutes by simply blending ingredients, shaping into patties and pan-frying in flavorful coconut oil until golden brown. Company coming for dinner? Try baking the mixture in mini-loaf pans for an elegant main dish!
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