Spirulina is a type of blue-green algae that’s a surprisingly good source of protein and all the essential amino acids. Your body uses protein to make amino acids, which provide energy and help repair muscles and tissue, among other functions.
Skip the takeout tonight and make this Indian-inspired curry in just 30 minutes.
Thanks to its low heat, longer cooking time and added liquid, braising is the cooking method of choice to soften lean, low-fat cuts of bison. If bison (often labeled as buffalo) is a bit out of your budget or unavailable in your area, simply substitute with lean beef instead.
Avocado and pea guacamole tops slow-roasted and shredded pork tenderloin and spicy slaw in warm corn tortillas.
This frittata is delicious warm from the oven, at room temperature or chilled. If you can’t find frozen artichoke hearts (and don’t want to work with fresh ones), use an additional 1 cup frozen peas or 2 cups sliced zucchini.
Japanese-style soba noodles get the royal treatment in a creamy coconut, tamari and peanut sauce for a mouthwatering stir-fry that combines all of your favorite Asian flavors.
Our Asian-style beef noodle soup offers a hearty bowl of vegetables, buckwheat noodles and vegetables with kick!
The pork and veggies in our quick stir-fry bounce around your taste buds, thanks to a sauce with salty soy, tangy vinegar, spicy ginger and sweet orange juice, all ringing in at less than 350 calories per serving!
While traditional risotto recipes made with rice require diligent stirring and timing, our farro version is almost impossible to overcook, thanks to the ancient grain’s firm, chewy texture – plus it adds a robust nuttiness!
Julie O'Hara takes the ultimate one-pot comfort food and slashed the fat, calories and sodium.
Black-eyed peas are a staple in the South and, when coupled with whole grains (think brown rice or corn bread), they become a complete meatless protein. Plus, we call upon low-cal, zero-fat and cholesterol-free egg whites to hold it all together.
Derived from the cassava root, tapioca starch (or tapioca flour) is a thickener that's ideal for sauces and stews, as it dissolves completely and offers a glossy sheen to liquids.
