This recipe features black rice – a good source of fiber and antioxidants – and more veggies than the fried rice you’ll find in a takeout container. Cooking can dampen the benefits of probiotics, so a bit of uncooked kimchi is added as a boost just before serving.
A fun twist on a childhood favorite, these biscuits are so nutrient-dense, you can eat them anytime of day. Enjoy them as a midday snack or as a sweet take on a breakfast sandwich.
This Asian-inspired recipe uses boneless chicken breasts, but boneless chicken thighs work just as well. If you want to give the dish a spicy spin, add one serrano hot pepper to the mixture before freezing; cook the pepper in the sauce then remove and discard it before serving.
Also called pitaya, dragon fruit is a dramatic-looking tropical fruit is rich in vitamin C, iron and red pigments called betacyanins, which help protect the heart from damage.
For this recipe, we love the flavor of vadouvan, a mild French-style curry powder that usually contains shallots and garlic. To save cook time, serve over quinoa instead of rice.
Pan-seared tofu pairs beautifully with fresh veggies and teriyaki-style noodles in this quick takeout fake-out.
This hearty bowl is a staff favorite – we just love the pairing of the sweet and tangy raspberry sauce over savory chicken and crunchy vegetables.
Arame seaweed adds a touch of sweetness to these Asian-style meatballs.