The broccoli is simple yet special—try it alongside just about anything you're cooking, but it pairs perfectly with the pork here for a satisfying, healthy dinner ready in just 30 minutes. Give lasagna rolls a healthy low-carb makeover with this easy recipe that subs in thinly sliced zucchini for lasagna noodles.

Finish off this cheesy vegetarian casserole with a crispy breadcrumb topping made from almonds to keep it gluten-free.

This steak, broccoli rabe and pea dinner is a one-skillet meal that will be on your table in just 25 minutes! The pan drippings combine with mushroom, broth and grainy mustard to make a thick and delicious sauce.

This quick and easy chopped salad is inspired by the flavors of the Mediterranean, including chickpeas, cucumber and feta. A garlicky oil and vinegar dressing brings everything together. Skip the tortillas in favor of this warm fajita salad, which features a nutritious medley of chicken with roasted kale, bell peppers and black beans.

The chicken, beans and vegetables are all cooked in the same pan, so this healthy dinner is easy to make and the cleanup is easy too. The secret to getting a nice golden-brown sear on your scallops is to buy ones that are labeled dry.

That means they haven't been treated with sodium tripolyphosphate STP , a preservative that helps them retain water, which prevents them from browning well.

Serve with roasted potatoes for a complete meal. Canned salmon is a valuable pantry staple and a practical way to include heart-healthy omegarich fish in your diet.

Here, we combine it with avocados in an easy no-cook meal. Cucumbers do double duty in this healthy Greek-inspired chicken pita recipe—they're grated to lend a refreshing flavor to the quick cucumber-yogurt sauce and sliced to provide cool crunch tucked into the pita.

Serve these sandwiches for a healthy dinner or light lunch. In this curried butternut squash soup, we leave the tender chunks of squash intact to give the soup texture. If you are starting with a whole squash, you can toast its seeds in place of the pepitas. Loaded with roasted sweet potatoes and shallots, black beans, quinoa, feta and pepitas, this salad makes for a satisfying meatless meal.

Not only does massaging the kale tenderize it, it also helps the greens absorb more of the bright dressing. This spaghetti-squash-for-pasta swap slashes both carbs and calories by 75 percent for a delicious, creamy casserole you can feel good about eating. It's worth roasting the squash versus cooking it in the microwave if you have the time: The flavor gets sweeter and more intense.

Sun-dried tomatoes are the star of this recipe—providing texture and umami. Combined with the spinach, they make this dish a great source of vitamins C and K.

Make this kale and avocado omelet for a satiating, high-protein breakfast. Fiber-rich kale will keep hunger at bay for longer in this healthy omelet recipe. This flavorful and easy salmon quinoa bowl is a meal that keeps on giving.

Pack up any leftovers for a next-day lunch, or make the entire recipe ahead and pack it into individual serving containers for ready-to-go meals.

Carbonara, traditionally bathed in eggs, gets a vegan makeover using roasted and pureed butternut squash instead to make it ultra-creamy. A topping of ground almonds, garlic and sage gives it texture and an herby, savory flavor in place of the cheese and bacon.

Use limited data to select advertising. Create profiles for personalised advertising. Use profiles to select personalised advertising. Create profiles to personalise content. Busy weeknights beg for something simple like this salmon sheet-pan dinner. Like the name suggests, it's all cooked on one pan.

The potatoes get a head start, followed by sweet bell peppers and finally chili-coated salmon fillets. It's a complete meal with easy cleanup! Bursting with nutrient-rich produce, this California-inspired salad is a delicious and satisfying way to get your vitamins.

We love the unique combination of blueberries, edamame and goat cheese. Give lasagna rolls a healthy low-carb makeover with this easy recipe that subs in thinly sliced zucchini for lasagna noodles.

Finish off this cheesy vegetarian casserole with a crispy breadcrumb topping made from almonds to keep it gluten-free. Shrimp and grits are stuffed inside bell peppers and baked in this healthy stuffed peppers recipe. Add the optional hot sauce if you want to give the filling some kick. Look for bell peppers—use any color—with even bottoms so that they stand upright on their own when they're cooked.

Don't toss out those almost-past-their-prime vegetables and fresh herbs. Toss them into this skillet egg scramble for a quick vegetarian meal. Nearly any vegetable will work in this easy skillet recipe, so choose your favorites or use what you have on hand. This low-carb burger replaces the typical bun with roasted portobello mushroom caps.

Creamy tzatziki and crisp sliced red onion add texture and flavor to this easy Greek-inspired burger recipe. For this quick Thai-inspired curry recipe, we've combined tofu and plenty of veggies with a flavorful sauce made with red curry paste, lime juice and coconut milk.

Serve the curry over lightly warmed zucchini noodles to get even more veggies in your weeknight dinner. Bonus: Everything is cooked in one skillet, so there's only one pan to wash after dinner. This healthy chopped salad is a great way to use up leftover cooked chicken.

You can reserve the remaining hard-boiled egg half for a snack. This healthy vegetarian take on the Mexican stew pozole gets tons of flavor from poblano peppers, ancho chile powder and dried herbs and spices, while cannellini beans provide protein and fiber.

Vegetable gratin recipes often have a crunchy breadcrumb or crouton topping. But summer tomatoes are too gorgeous to hide, so we tucked crusty cubes of bread underneath them instead.

Plus, the bread soaks up all the juicy tomato goodness. If you can't find marjoram for this recipe, fresh basil or oregano makes a good substitute. We've taken the key ingredients of a Philly cheesesteak—onions, peppers, thinly sliced beef and provolone cheese—and piled them into portobello mushroom caps to make a meaty and satisfying low-carb main dish.

This dish is an easy way to turn grilled vegetables into a satisfying meal, thanks to hearty whole-grain pasta and a quick homemade pesto. This dish is packed with flavor and fits perfectly into a Mediterranean diet.

Hummus goes from appetizer to main dish as a rich, tangy coating on chicken breasts. In the oven, the hummus coating caramelizes slightly, and the sprinkle of sesame seeds turns extra-crunchy and nutty.

For leftovers, you could slice up the chicken and tuck it into a pita with crisp lettuce, cucumbers and tomatoes. And they’re full of flavour. That being said, at most Thai restaurants, there is a lot of grease and oil used, which makes it not so healthy.

I wanted to take all the great flavours of Thai food and make a vegan, gluten free salad that’s actually healthy. The sprouted quinoa is easier to digest than conventional quinoa, and it’s also a complete protein.

It’s higher in vitamins and minerals, and is an July 12, Sprouted Lentil And Caramelized Peach Salad July 7, Quick Healthy Dressings October 20, Taco Soup July 15, Nutritional Powerhouse Salad May 10, Best Banana Bread – Sprouted!

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