A flavorful balsamic glaze coats this light and flaky halibut. Served with roasted veggies, it makes a light but filling meal.
Rosemary has been used for hundreds of years in folk medicine and aromatherapy to enhance memory and cognitive function. In cooking, its assertive flavor goes especially well with meat and root vegetables.
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.
The subtle sweetness of acorn squash shines when brushed with a touch of honey and lime. Cranberries and walnuts add richness and tang, while quinoa provides enough protein to keep you full for hours.
Hulled barley takes longer to cook than the more common pearl barley, but its higher fiber content makes it well worth the wait.
A quick turn in the grill pan or on the outdoor grill gives romaine hearts a mouthwatering smoky flavor and tender-crisp texture that makes it worthy of succulent grilled tenderloin.
Brushing the meatloaf with a mix of hoisin sauce and ketchup keeps it from drying out in the oven while also adding an extra layer of savory umami flavor. To prevent the slaw from becoming soggy, toss the veggies with the dressing just before serving. To get this dish on the table quickly on a weeknight, you can shape the meatloaf the night before; cover with plastic wrap, then brush with the glaze and bake the next day.
This lighter take on chili is made without tomatoes, leaving room for fiber-rich greens. We’ve kept the spices mild to please many palates, but you can easily add more chile powder if you prefer a spicier dish – here at the CE office, we love this meal smothered in hot sauce!
For a lighter (yet still crispy!) take on tempura, we’ve coated sweet potato in panko and baked it instead of using the traditional frying technique. Wasabi powder, or Japanese horseradish, adds authentic flavor and a punch of heat to the dressing.
Colorful and full of flavor, this gluten-free, grain-free “pizza” features a crust made of cauliflower, garlic, egg whites and cheese – no flour! To save time, prep and roast the butternut squash and mushrooms first.
Missing your favorite chicken Parm with spaghetti? We’ve created the ultimate lower-carb version of the classic dish, using almond flour, chia seeds and Parmesan to coat the chicken and spaghetti squash instead of regular wheat spaghetti noodles. The satisfying flavor is still there, minus the carbs!
This carrot and ginger soup is packed with fiber and requires only 20 minutes of prep.