Why throw together another ordinary lettuce-and-tomato side salad when you can make a meal-worthy, mixed-greens masterpiece? Fresh baby spinach leaves, kale, avocado and artichoke hearts are just a few of the plant powerhouses tucked into this bowl. Sprinkle on some crunchy, protein-packed pumpkin seeds and top with a drizzle of zesty, homemade balsamic dressing—lunch is served!
Meat and cheese don’t have to be the main ingredients in a casserole. This baked beauty is made with a base of gluten-free corn polenta, topped by a hearty mix of mushrooms, artichoke hearts, sundried tomatoes and kale. To make it vegan, skip that typical final layer of shredded cheese and drizzle on cashew cream instead!
When you make a meal in a slow cooker, you can “prep and forget,” going about your day while it takes care of the cooking. Another advantage is that you’ll probably have leftovers, giving you a quick lunch or a dinner for another day. This Beans & Greens recipe is not only hearty and nutritious, it freezes well. Why not make a batch, pack it up and relax knowing you’ve got a healthy meal ready to go when you need it?
Got the boring salad blues? Put down your fork and back away from that bowl of iceberg lettuce… and the bottle of bland dressing.
We’ve compiled this handy list of six simple ways to help you spruce up your salad – so your lettuce will never go lonely again!
Chocolate, pasta, chips and fruit juice aren’t usually considered diet-friendly foods – but they can be, if you know which types to choose! Next time your stomach is growling, switch out your traditional meal or snack for one of these delicious, flat-tummy favorites:
You know you should be eating healthy, balanced meals made up of nutrient-packed superfoods. But the foods you aspire to eat don’t always make their way onto your plate. Here’s a handy guide of the five healthy foods you should eat more often – and how to prepare them.
Kale, both the curly and flat-leaf or the dinosaur varieties, is one of the greatest leafy green vegetables. Belonging to the same family as cabbage, collard greens and Brussels sprouts, kale is loaded with nutrition, and it makes the perfect addition to a wide variety of dishes, especially those containing robust meats or spicy flavors.
Most of the time, kale is enjoyed cooked. But in this recipe for Rubbed Kale Salad, raw, tenderized greens are combined with buttery avocado, sweet bell peppers, carrots and crunchy, toasted almonds. It’s the perfect side dish for a Labor Day gathering—and can be prepared in advance for a stress-free holiday side dish.
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