Crisp, sweet apples and chewy chopped pecans add autumn flavor and plenty of mouth-pleasing texture to this vegan chickpea salad. Serve as is on a bed of baby spinach, with crackers as a dip or tucked into a whole wheat tortilla for a wholesome wrap.
Have chicken left over from last night’s dinner? Turn it into today’s healthy lunch with a light chicken salad, eaten as is or tucked into a pita for a quick grab-and-go sandwich. Crunchy celery, diced apples and sweet, cool grapes create burst-in-your-mouth texture and gourmet flavor, while dairy-free mayo keeps the fat content low. Read more →
Russets versus reds: what’s the difference? Starchier and thicker skinned, russet potatoes work well in baked, mashed or fried dishes. New reds, on the other hand, have less starch and paper-thin skin—making them perfect for boiling, steaming or grilling. Try this easy-to-make red potato salad for your next picnic or party. Spuds are boiled and quartered, then tossed with good-for-you Greek yogurt, crunchy celery and fresh herbs. Read more →
Have just one sweet potato left in your pantry? This recipe is an easy way to put it to good use! Cube and sauté your lonely spud with some celery and onion, then simmer in vegetable broth before blending smooth. Almost as easy as opening a can—and you get to spoon up fresh flavor and whole food nutrition with every bite!
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