January/February 2015

Basil is high in vitamin K, which is known for its anti-inflammatory effects; adding a sweet flavor and crunch to these chicken salad pesto sandwiches.

Creamy veggies and smoked salmon are topped with Parmesan and almonds in this 30-minute gratin recipe.

Shirataki is a low-carbohydrate noodle made from konjac root. If you can’t find shirataki, try kelp noodles or add an organic medium-firm tofu, crumbled or diced, to the stir-fry instead.

These protein-rich stuffed portobellos are sure to keep you satisfied.

No need for an English muffin here – our poached eggs are served over roasted tomatoes with a creamy, yogurt-based hollandaise-style sauce smothered over top.

This Warm Almond Butter Sauce Noodles with Chicken Recipe is protein-packed for a well-rounded dinner that doubles as a healthy lunch.

This rich, coconut-scented red curry is infused with fresh ginger and packed with good-for-you vegetables.

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!

Chia seeds give this easy-to-make pudding a fiber boost, while warm, aromatic pumpkin pie spice provides a depth of flavor.

A homemade, chile-spiked roasted red bell pepper sauce dresses up these vegetable enchiladas stuffed with purple potatoes and tomatillos.

These corn muffins are ready in 40 minutes and contain only 133 calories and 7 grams of sugar per serving.

Spirals of zucchini and carrot are a lighter and lower-carb alternative to grain-based noodles. Here, they are tossed with a spicy mango and avocado dressing and topped with chicken and crunchy cashews.

Cumin, oregano and chile add layers of flavor to protein-packed beans and beef, while buttermilk-kissed cornmeal adds a touch of sweetness to this filling meal.

This carrot and ginger soup is packed with fiber and requires only 20 minutes of prep.

Coconut flour and ricotta stand in for regular flour in these lemony pancakes, while leeks and turkey bacon add flavor and protein to this meal.

These all-in-one dip containers layer seasoned black beans with avocado, yogurt, salsa and cheddar for a snack that really satisfies. Pack in individual containers and serve with carrots and celery, or all-natural tortilla chips.

This recipe for easy roast chicken leaves you with plenty of leftovers for the rest of week.

With just 169 calories a pop, these nutty and chocolaty frozen pops satisfy your sweet tooth without the guilt.

We lighten up this sports bar classic just in time for the big game!

Forget about buying pre made pizza pockets – you can actually make your own and keep them on hand in the freezer to pull out for a meal or even a satisfying snack. If you’re more of a pizza aficionado, you can use this same dough to make two thin-crust pizzas. Add your toppings and bake at 550°F for 9 to 11 minutes on a pizza stone.

A simple press-in crust of egg, coconut oil and coconut flour forms the base for this grain-free twist on a quiche. Try serving with a green salad or simple roasted vegetables for a complete meal.

Make your own snack bars to pop in your purse or gym bag with this 10-minute recipe that uses mostly pantry staples.

This velvety pasta is tossed with chicken and colorful veggies, then topped with a crunchy, cheesy panko topping – your fami ly will never believe this delectable meal came out of your freezer!

Creamy coconut is balanced with tangy lemongrass in this Asian-style soup that’s brimming with nutritious and fiber-rich vegetables.