Draft

Every year we celebrate the return of Pumpkin Lattes; they are a sign that fall and winter have arrived. Make your own clean version at home with canned pumpkin, spices, and coconut milk.

Pair the Mayo Clinic's stuffed artichokes with a main or eat them on their own – you'll love how the simple stuffing complements the nutty 'chokes!

This exclusive recipe from Michelle Obama's cookbook, American Grown, puts sweet potatoes in the spotlight (with a little help from a bouquet of spices)!

Good Food America chef Nathan Lyon shares a gazpacho recipe from his cookbook, Great Food Starts Fresh. Surprise friends with this sweet ’n’ spicy blend, which was inspired by the chef’s teenage years.

Adding silken tofu to our tomato sauce ramps up the quick dish's protein count, while sun-dried tomatoes, parmesan, red pepper flakes and diced tomato give it plenty of zesty flavor!

This vegetarian dish offers a hefty dose of nutrients, thanks to leafy green kale. If you're not a fan of tofu, substitute for your favorite protein.

This complete meal offers nine grams of fiber thanks to hearty bulgur, which is cooked in coconut milk for an extra dose of flavor that compliments the tangy accents on our chicken thighs.

This revamped breakfast favorite, with a creamy ricotta sauce and fresh berries, tastes like the real thing – only ours are also full of satiating fiber!

Bake this decadent potato casserole in a single dish or as individual mini casseroles for a sweet farmhouse effect!

Straight from the chef at the Four Seasons Resort The Biltmore, this airy yet filling dish gives risotto a new look with creamy avocado and tender crab.

When you combine seven exotic citrus fruits with the snap of mint you wind up with one of the freshest salads around, courtesy of Tosca Reno’s latest publication, The Eat-Clean Diet Vegetarian Cookbook!

There's just a dab of goat cheese in this recipe, adding creaminess and a bright tang to the dish without adding a heap of fat or calories.

Braeburn chef Brian Bistrong's poultry rub mixes four simple ingredients that take mere minutes to prep. Rub it all over your whole chicken (or even simple breasts) - the result is a moist bird brimming with phenomenal flavor.

Some food and drink are good for you in moderation, red wine being one of them. We've got a warm and comforting vegetarian stew and its perfect wine pairing for a cozy winter night.

Sam Zien, host of Discovery Health's Just Cook This! with Sam the Cooking Guy, has a spicy twist to get your old mashed potato recipe out of its rut.

Ribollita is a soul-satisfying soup found in the hills of Tuscany, thickened with bread and cooked dried beans. We add loads of fresh spring vegetables and bread bites (be sure to prepare your bread the night before!) to create a thickened minestrone-style soup.

We make the turkey chili that fills the layers of our lasagna from scratch, and this simple, speedy recipe can be used in other dishes too (think: as a pasta topper, bread bowl filler, spooned onto nachos, and the list goes on).

To make a classic salad from the south of France a bit heartier for a weeknight family meal, we've transformed a tuna Niçoise into a stove top couscous casserole.

Our trout with gooseberry relish is a gorgeous combination of tartly sweet fruit and flaky fresh trout, baked in foil to save on time - and cleanup!

Ham, mushrooms, Dijon mustard and Swiss cheese give our newfangled mac & cheese exceptional flavor - and an exceptionally low calorie count (just 299)!

Tosca Reno's yogurt cheese recipe, plus how to use it in low-fat creamy dips and decadent dessert toppings - all totally clean.

We've topped cumin-rubbed corn tortillas with mozzarella and scrambled eggs, then piled high a mixture of black beans, avocado, crunchy poblano chiles and a splash of lime for an intensely flavorful and textured start to your day.

With a fraction of the fat found in traditional ricotta, Chef Scot Jones offers a tofu ricotta perfect for use in savory or sweet dishes.

Walnuts aid in various areas of cardiovascular functioning, so adding them to your fruit salad is a great way to give it a healthy boost. It definitely doesn't hurt that they're coated in a sweet and spicy glaze!

Exotic flavor without the need for hard-to-find ingredients or fancy cookware, thanks to one of our readers!

Use this paste instead of buying one from the store for light, simple and uncomplicated curries full of Southeast Asian flavors like lemongrass, Thai Basil, coriander, turmeric and ginger!

Thai cuisine is beloved for its pungent flavors and fiery curries. In this noodle bowl, we've used the sweet creaminess of light coconut milk and the good-for-you monounsaturated fat of natural peanut butter to balance the sharper tastes of garlic, ginger and spicy red pepper.

Traditionally, gnocchi is made with regular potatoes, while bolognese sauce can include whole milk or even cream. By using sweet potatoes, lean ground turkey and skim milk, we've taken some of the heft out of this dish and added a bit more nutritional interest.

Lentils are a rather unlikely topping for pizza, but you'll definitely fall for the finished result. The legumes lend a meaty texture to the base, supporting ample veggie and cheese toppings, and a serving of this vegetarian dish has an impressive 10 grams of protein!

We got this surprising sandwich recipe from Nadia G., host of Cooking channel's Bitchin' Kitchen. It pairs fig jam, caramelized onions and egg for a satisfying meal that's tangy, sweet and filling.

Make room for spring's bounty by finishing off winter's remaining roots, including red potato, sweet potato and parsnip, topped with protein from a poached egg.

The sweetness of strawberries balances out tart rhubarb in this low-cal dessert, resulting in a succulent crisp!

Apio, a celery root dish favored by Sephardic Jews for centuries, is best served at room temperature and can be enjoyed as a salad, a side dish or part of a tapas tasting menu.

Yogurt lends a light creaminess to this cool guacamole, studded with colorful mango and dried cranberries, and crisp jicama and pepitas.

The smoky heat of poblano chiles makes them ideal for stuffing. In order to make these peppers easier to peel, first grill them directly over an open flame until their skins blister and char, then let them steam in their own heat.

Kick your cornbread in the side with a sweet-toothed boot for a snack that's so versatile it can act as an appetizer or a dessert. Since you can use frozen or fresh strawberries, this recipe works year-round.

The classic Italian pie goes sweet, with a crust made from almonds, oats and coconut, and a chocolate spread that includes dates, tofu and cannellini beans for added nutrients!

Three types of lettuce mingle with veggies and tender strips of broiled steak. With our Black Peppercorn Yogurt Dressing, we doubt you'll miss the ranch - and you'll certainly love the calorie count: just 187!

Keep this grainy, veggie casserole in the freezer so you always have a quick supper on hand!

Soufflés can seem rather daunting. This foolproof, low-cal recipe is certainly quick and easy, yet still has the effect of impressing everyone who sees it!

Oats are best known for their soluble fiber, which studies show can help lower both total and low-density lipoprotein (LDL), or "bad," cholesterol by reducing their absorption in your intestines, keeping coronary heart disease at bay. Here, the quick-cooking variety is combined with Thai flavors and used to coat lean chicken breast.

Understanding the importance of eating every few hours, our reader recipe developer wanted to create a snack she could feel good about munching on. Her Spicy Roasted Chickpeas can be kept in the fridge for up to four days, but we bet your family will gobble them up by that time!

We cleaned up a dish chock full of Moroccan flavor and spice. The hearty stew is sure to warm your body as the weather starts to cool.

How can a soup so full of rich flavors be clean? Carla Hall's burnt-orange carrot and ginger soup also boasts coconut, chiles, leek, onion, celery and silken tofu, a robust blend to say the least.

Tossing nutritional, skin-on potatoes with extra-virgin olive oil, goat cheese and herbs creates a much lighter side than if you were to mash them with full-fat milk, cream or butter.

Flank steak is lean and economical, a perfect blank canvas to paint with ample flavor thanks to our piquant marinade! Be sure to marinate overnight to ensure that your meat is nice and tender.

The tangy flavors of pomegranate, honey and allspice combine to poach our lemon-tinged salmon, leaving a flaky, thoroughly flavored flesh complemented by a crisp, citrus-fennel side salad.

Husband-and-wife cooking duo Debi Mazar and Gabriele Corcos show audiences how to infuse uncomplicated dishes with Tuscan flavors. This simple side gets its flavor from fresh herbs and garlic.

The three components of this culinary hat-trick of a hot sandwich - bread, sliced meat and jus - get a clean, meatless makeover, saving you tons of excess fat and sodium.

So as not to stifle the nutrients in shrimp and grits, we've cut the butter and cheese so often laced throughout, cutting cholesterol in the process and adding ample iron and vitamins A and C.

Quesadillas make your life in the kitchen easier! Our Mediterranean version can be assembled up to 12 hours in advance, refrigerated and baked when needed.

Angelo Sosa's tangy tuna lettuce cups use green tea leaves to pack in antioxidants, and though they skimp on calories (only 40 each!) they're definitely full flavor.

Winter squashes are rich in antioxidants (though their leafy green companions usually take all the credit). For a new take on an old standard, we shave long strips of butternut squash, which become toasted toppers for our clean pizza.

Chef Jo's onion-inspired striped bass recipe uses a quick and simple cooking method: shallow-poaching. The delicate dish goes great with soba noodles or rice vermicelli.

This simple dish lets natural flavors shine, as seared albacore tuna steaks perch atop perfectly paired fennel and carrot matchsticks.

When dealing with inimitably supple beef tenderloin, keep it simple: A quick dash of seasoning and a hot sear in the pan and this cut will always impress.

If you have an extra 20 minutes and a skillet, you can treat your family to a complete and tasty meal!

Give your porridge a postmodern twist - oat bran is as creamy and satisfying as polenta and is the perfect base for this savory porridge that is packed with some of the season's veggies.

Roasting, an unusual way to prepare radishes, gives this root vegetable a tender texture that makes them an ideal substitute for your usual roasted potato sides. The cooking technique also mellows the radish's naturally peppery bite.

The sweetness of late-season corn combines with heart-healthy salmon in a bowl that is chock-full of both flavor and nutrition. If you pop our clean corn bread into the oven as you start on the chowder, you'll have fresh bread ready for dipping just before your chowder hits the table.

Saffron adds such a wonderful perfume and color to dishes. Here I have gently poached some chicken and vegetables in a saffron-infused stock, then added extra layers of flavors with the Italian classic gremolata, adding orange zest for extra aroma.

I've cleaned up one of my grandmother's classic recipes, a savory pie filled to the brim with salmon, asparagus, chives and Parmesan.

Hell's Kitchen champ Christina Machamer's hearty basil pesto - traditional as it is - isn't "weighted" in the past, thanks to the use of Fontinella cheese or low-fat Parmesan. Plus, you can play around with different herbs to make novel pestos.

This gourmet-style salad with roasted garlic and Dijon dressing is a smorgasbord of texture, thanks to zucchini ribbons, marinated artichokes, crisp romaine heart and roasted red pepper.

Treat guests to a restaurant-worthy pasta dinner without the butter usually found in this type of ravioli dish. We opt instead for flavorful leeks and broth (plus a sprinkle of pumpkin seeds!).

Yukon gold potatoes have thin skin and buttery flesh, thus abolishing the need for loads of butter, cream and salt. If that wasn't good enough, they have a lower starch content than Russets and Idahos to boot.

The world abounds with sugary pies, but our main-worthy version is equally satisfying as a summer side or a quick lunch. The walnut crust is a delicious option with any savory filling!

Creamy risotto-style barley is the finishing touch to a mouthwatering meal.

Blanching the rapini before sprinkling it on your pizza ensures a gorgeous green color and prevents it from burning. Try changing up your greens to keep this pizza fresh!

Joselyn Fenstermacher, who works for the United States Antarctic Program at the Amundsen-Scott South Pole Station, showcases some of the veggies she grows in the Station's surprisingly lush growth chamber in this sweet and tangy salsa.

We create a rich, hearty base for our stew with just chicken broth, low-fat milk and a bit of brown-rice flour - you won't believe this 25-minute bowl of heaven is just 5 grams of fat.

Steam it, roast it, mash it, bake it. The purple sweet potato is a versatile root veggie, which Okinawans make into everything from tempura to ice cream and can be served sweet or savory.

A generous portion of comforting autumn dessert, plus 3 tbsp of decadent Maple Crème, costs you just 4 grams of fat!

After a year and a half of eating clean and a 43-pound weight loss, one of our readers shares a secret for sneaking added nutrition into a family favorite: pasta.

Skordalia is a much-loved garlicky dip made with either bread or potatoes as a base, but here we've used both: The bread lightens up the consistency by absorbing some of the potato's starchiness.

This Middle Eastern dish traditionally consists of eggs poached in a tomato-based broth. To further enhance your satisfaction, we've added artichoke hearts, roasted red peppers and potatoes, still keeping the total time at 40 minutes! Try it for breakfast, lunch or dinner.