This creamy appetizer, one of Pamela Saltzman’s go-tos, is ready to serve in about 20 minutes. (She calls it “one of the best things you’ll ever eat.”) Make sure you use sheep’s or goat’s milk feta, which are more digestible than the cow’s milk version.
Usher in fall with this fragrant pumpkin bread made from gluten-free rice flour and warming spices.
This nutrient-packed Root Vegetable–Baked Quinoa with Kale & Goat Cheese Recipe will keep your energy levels soaring as a part of your Clean Eating meal plan.
Even though these salmon fillets are cooked in the oven, because they’re wrapped in parchment with other moist ingredients such as kale and orange, they basically steam, which keeps them tender and juicy.
These creamy, cheesy egg cups can be made up to a day in advance. Prepare ingredients in ramekins as directed (without baking) and keep in the fridge. About 15 to 20 minutes before you're ready to serve, simply place them in the water bath and pop them in the oven.
The natural sweetness in corn gives this dish an irresistible boost when paired with a creamy cheese filling. You'll want to make extra roasted red pepper sauce, a new twist on classic tomato.
Fake greasy takeout with this healthy twist on fried chicken, breaded with whole-wheat bread crumbs, cheese and thyme!