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Somewhere between shio- and shoyu-style ramen, our version features a light broth with a splash of soy sauce and is topped with a colorful combination of chicken, egg, shredded cabbage, bean sprouts and scallions.

Savor the last of the blueberry harvest with this easy dessert of sweet-tart berries swirled into indulgent mascarpone cheese over a chestnut crust.

A zesty peanut lime sauce is the star of these 10-minute chicken wraps. These are a perfect choice for a take-to-go lunch – simply make the salad in advance and keep refrigerated. When ready to eat, assemble in the lettuce leaves.

Warm corn tortillas envelop tender shreds of nutty chicken in this unexpected slow-cooker creation. A tangy fresh mint and cucumber topping brings the Thai-Mexican mingling together for an exotic, spicy meal.

Meaty salmon steaks – be careful of the bones – get extra oomph thanks to a smear of boldly flavored butter, served over paprika-spiked grilled pineapple and mango.

This veggie kimchi stew is loaded with healthful fermented veggies that deliver probiotics to increase the body's immunity.

This hearty, warm salad featuring quinoa and millet makes a nutritious dinner or lunch.

The subtle hue of our red velvet cake is our natural answer to food dye: beets!

Store-bought granola usually contains a whack of refined sugar that takes your blood sugar on a roller-coaster ride. In our recipe, we eliminate the white stuff by making our granola from scratch using quinoa, oats, coconut and applesauce. Layered with fresh blueberries and a drizzle of maple syrup, it’s a gluten-free breakfast that’s easy to grab and go.

Not only does our Mediterranean Baked Cod offer a generous 35 grams of protein, but we also serve it on a piece of sweet and colorful bell pepper with a hearty chickpea salad.

Za’atar, a Middle Eastern spice mix made of dried herbs and seeds such as sumac, thyme and sesame, is the seasoning du jour, popping up on menus in the hottest restaurants. Here, we make our own to flavor lemon-kissed chicken, which pairs perfectly with cilantro hummus and tangy pickled radishes.

Ginger, lime, honey, soy sauce, ginger and then some - this beef stir-fry packs flavor in spades and keeps you full thanks to rice and eggplant sides.

This fiery hot sauce is fantastic served as a dip for oven-roasted chicken fingers, on the side of broiled or grilled steak, spread sparingly on sandwiches and burgers or mixed with whole-wheat couscous studded with chickpeas, chopped dried apricots, tomatoes and scallions.

Sweet delicate crab shines in this simple but delectable dish with zesty lemon, fresh parsley and a touch of chile!

In our vegetarian twist on a Greek favorite, eggplant and cherry tomatoes are marinated then grilled to perfection.

For anyone with a sweet tooth, strawberries are the queen of summer produce. They're the perfect addition to desserts such as pies, trifles or these Strawberry Cream Pie Parfaits!

This hearty breakfast casserole, stuffed with blueberry cheesecake filling (yes, that's the clean version) is sinful to be sure, but only - believe it - 285 calories!

Inspired by the Middle Eastern dish shakshuka this comforting vegetarian entrée is perfect for any meal of the day. Serve with whole-grain pita or baguette for dipping.

Make more than Chermoula Fish! This chameleon sauce can be used as a marinade, protein topper, dressing or grain infuser. Serve some up tonight!

We trade lettuce or cabbage to lay our chicken, radish, scallions, clementine and almonds on a bed of shredded Brussels sprouts. Pack salad and dressing separately and toss together when ready to eat.

The classic mingling of chile and lime in these juicy pork tacos is sure to draw your family to the table tonight! If you can't find tomatillos for the salsa, substitute with vine-ripened tomatoes.

Mexican food often gets pegged being unhealthy, but our Mexican stuffed bell peppers prove the contrary! We’ve doubled up on fiber-rich beans and sweet corn while still packing in juicy beef, so you get all the flavor with less fat. Serve with lime wedges and brown rice or quinoa.

Take your family on a jaunt to Greece in just 30 minutes. Here, creamy yogurt with dill and garlic stands in for tomato sauce, while a lightly browned phyllo topping adds both crispiness and flavor.

Look forward to lunch time thanks to this make-ahead falafel recipe, topped with a tangy feta- and herb-laced yogurt sauce.

Delicate curls of spaghetti squash stand in for traditional pasta in this cheesy chicken dish. For extra bite, serve with a toasted whole-grain baguette.

Nutritional yeast is a healthy alternative to Parmesan cheese, as it holds a nutty flavor that lends itself well to everything from pasta to popcorn. Here it works to coat cauliflower, which is then roasted and transformed into an addictive snack or side.

Black Forbidden rice gets its name from ancient China, where the dark-hued grain was banned from commoners and reserved strictly for royalty and nobility. Today, it can be found in local markets and ethnic grocery stores, and is commonly used in Thai cooking and is perfect in this black rice salad!

Cobb salad is an American favorite, but clean eaters usually steer clear of its heavy, fatty dressing. Our version has all the same great taste of a traditional chopped salad, but with a lightened-up dressing that won’t disappoint!

Diners, Drive-Ins & Dives host Guy Fieri shares one of the reasons he loves squash: a Stuffed Acorn Squash recipe filled with homemade turkey sausage!

Precise measurements ensure these grab-and-go breakfast bars are light and delightfully chewy. We love the balance of sweet blueberries and apricots with tart cranberries, but experiment with your own favorite fruits for a personal twist.

Oven-baked chicken thighs are given a gourmet makeover with our sticky-sweet tamari and honey flavoring. Paired with steamed broccoli and drizzled with a velvety, rich Asian-style almond butter sauce, this is a meal that truly tastes like you spent all day in the kitchen!