Cauliflower Fried Rice with Chicken
Cauliflower stands in for rice in this remake of the takeout favorite.
Cauliflower stands in for rice in this remake of the takeout favorite.
This homemade aioli with zesty lemon and fresh dill brightens up this simple roasted salmon with potatoes and asparagus.
This savory-meets-sweet casserole uses sweet potatoes and hemp or coconut milk and is brimming with warming flavors like cinnamon, nutmeg and maple.
Instead of using traditional hamburger buns, this flavorful sloppy joe is served in roasted bell peppers and finished with basil sprigs for a pop of color and herbaceous flavor.
Thrifty chicken drumsticks pick up all the zesty flavors of curry paste, herbs and peanut sauce in this fast/slow curry dish.
The moist environment of the Instant Pot or slow cooker helps artichokes become extra tender. Here they are stuffed with Italian sausage, Parmesan cheese and herby bread crumbs and served with a tangy balsamic red pepper sauce. Serve as an appetizer or pair with a salad for a main.
It sounds like a ton, but the garlic cloves in this classic French recipe mellow and melt into a delicious sauce as they cook. Save on prep time by buying pre-peeled garlic; look for it in the produce department where fresh herbs are sold. For the most accurate cook time, buy a chicken as close to 4 pounds as possible – any larger and it may not fit in the Instant Pot.
Tender beef, aromatic spices and rice noodles all cook in the same pot in this easy soup. Garnished with fresh bean sprouts, basil, cilantro, jalapeño and shaved onions, it’s a great combo of hearty and fresh, all in one bowl. For even more heat and color, serve with sliced chiles over top.
Sunny and umami flavors are the hallmarks of this seafood-based casserole. The herb mixture made at the top of the recipe is a simple pesto-style sauce that would taste terrific on your favorite grilled fish, too.
Buffalo wing sauce is the signature ingredient that gives this casserole its tangy, fiery kick. Since this recipe uses cooked chicken, this is a delicious dish to whip up when you have leftover rotisserie chicken hanging out in the fridge.
This turkey is a labor of love, but the juicy results are totally worth the effort. Here, we use deboned meat, which cooks through faster than a whole bird, and the finished roll is easier to slice at the table. Ask your butcher to prepare it for you in advance, and request that they reserve about half of the bones as you’ll need them to make the gravy. A cranberry glaze is brushed on the turkey while roasting, while a homemade gravy gets drizzled on after serving.
These baked spinach-stuffed sweet potatoes topped with crispy bacon are hearty and delicious and packed with energy-boosting vitamins.
Don’t be fooled by the simple ingredients in these tacos. Together, the earthy, cumin-spiced chicken, sweet grilled onions and herbaceous salsa taste sensational.
Meaty haddock meets smoky chipotle sauce in these tasty tacos, but the unsung hero is the quick-pickled cabbage that lends a bit of sour crunchiness and elevates all the other flavors.
This celebration of summer combines lemon-herbed ricotta, juicy heirloom tomatoes and a scattering of fresh herbs onto premade crusts – easy as pie. Swap in gluten-free or grain-free crusts to accommodate any dietary restrictions.
Scampi, a garlicky dish typically made with shrimp, is also a fast and flavorful way to cook up mussels.
The belly side of the tuna cooks up quickly, giving you melt-in-your-mouth fish in minutes. Wrapped up with buttery avocado and homemade wasabi mayo, these handheld tuna cones taste wonderfully indulgent.
The picnic must-have.
The BBQ favorite.
Hearty greens are tossed with roasted sweet potatoes and sweet Italian sausage in this easy salad. You can make all the elements in advance and simply assemble and toss in the vinaigrette right before serving.
Fresh greens, hearty meats, crunchy veggies and juicy fruits make these healthy salad recipes make for a healthy lunch or weeknight dinner.
The crispy tofu paired with quinoa makes a quick and healthy meal. This dish is super flexible, too. Customize using ingredients you have on hand or follow using ours.
These halloumi tacos with are spicy avocado mash are an incredibly tasty vegetarian meal option.
With deep umami flavor and notes of ginger, this stir-fry is a staff favorite. If you prefer to go meatless, you can swap out the beef for extra- firm tofu. Serve with brown rice and a drizzle of sriracha.
Roasting radishes mellows out their pungent flavor. Here, we use their green tops to provide a nutrient boost while minimizing waste. This dish makes a great side, or make it a main by serving it in a bowl topped with fried eggs.
By baking these wings on an oven-safe rack elevated over a baking sheet, air can circulate around the wings, making them perfectly crisp. Roasted cauliflower and garlic spinach round out the meal.
We’ve elevated the classic carbonara with seared scallops for added protein. Use any type of spaghetti here, such as brown rice or even quinoa if you prefer.
This quick and easy, Whole30-compliant flavorful potato salad can be served as a side or work as a protein-packed meal all by itself.
Elevate simple chicken breasts by coating them in a mixture of ground pecans and serving with warm sautéed kale.
Packed with smoky, sweet and savory spices, chorizo-style sausage meat is endlessly versatile. Make yours mild or hot by adjusting the amount of cayenne.
Most chicken piccata recipes use white flour to dredge the chicken, but in this Whole30-friendly version, we’ve used a combination of arrowroot and almond flour instead. A quick sauce of broth, coconut cream and mustard powder adds big flavor to this easy dinner.
A popular Mexican seasoning blend, Tajín is often sprinkled on mango or melon. It contains dried and ground chiles, salt and dehydrated lime juice, so it’s Whole30 compliant. Urban suggests using this recipe for a backyard barbecue, but we love it on an indoor grill to serve on game day as well.
This salad, straight from Danielle Walker’s “Celebrations” cookbook, crams tons of texture, flavors, and colors into one bowl.
It might seem strange at first, but wrapping your turkey in cheesecloth as it roasts locks in the moisture for extra-juicy meat. A simple glaze made from orange marmalade and a jus made with arrowroot round out the dish without any wheat flour, which most gravies would use.
Squash stands in for lasagna noodles in this hearty, vegan-friendly dish that makes both ricotta and béchamel out of cauliflower.
This showstopping cauliflower dish is smothered in a crowd-pleasing tahini sauce. Crunchy nuts, sweet raisins and fresh herbs lend even more taste and texture to this incredibly delicious side or vegetarian main.
Ready in just 35 minutes, this satisfying couscous salad gets a punch of color from its beets and orange slices, not to mention it's full of antioxidants and vitamin C.
The combination of sweet, fresh pineapple, salty fish sauce and spicy chile sauce is typical of Thai dishes.
Orange juice provides a nice tangy kick to the poaching liquid, and brown rice vinegar adds acidity to the salmon. Finish it with a touch of ricotta.
Top flatbread with sweet-and-savory chicken breast for a tasty low-fat, high-protein dish.
With heartier greens, tender grains and dressings with major flavor, these 10-ingredient salads are satisfying and warming enough for a winter main.
Chewy farro provides toothsome texture to this meatless salad topped with feta, olives and roasted grapes.
Quinoa doesn’t have to be relegated to being a base, it can also be a topper! Here, it’s broiled until crisp then sprinkled over the salad.
Roasted chickpeas seasoned lightly with curry powder make a crunchy topper for this orange-infused salad.
Maple-roasted pears and cashews adorn this hearty kale salad with chicken and a rich buttermilk dressing.
Looking for a gluten-free dinner that satisfies your Italian food craving? This zucchini lasagna is so perfect that you won't even miss the noodles.
Three cheeses — smoked cheddar, sharp cheddar and Parmesan cheese — commingle in this make-ahead mac and cheese. Sprinkle with green onions if you have some on hand.
No need for Indian takeout or packaged frozen curry dinners — we’re showing you how to make your own. Simply mix together the sauce ingredients with the chicken and freeze until ready to use. Then dump the contents into the Instant Pot for an easy dinner, with no mess and no fuss.
Get ready for the biggest revelation in dorm-room cooking: kettle eggs! Yes, you can actually make hard-boiled eggs in an electric kettle. (Fun fact: Our senior graphic designer, Alaina Greenberg, makes them almost daily in our office!) If you don’t have a kettle, you can also buy packaged pre-boiled eggs for this recipe.
These oven-baked, flavor-packed chicken meatballs are the perfect pairing with zoodles and our homemade pesto.
This is a takeout classic for good reason. Tender chicken, crunchy peanuts and soft noodles are tossed in a tangy-sweet sauce — how could it not hit the spot for dinner?
Pineapple gives this chicken marinade a sweet kick, while a finish on the grill brings out even more fiery-fruity flavors.
Tomatoes, vinegar and spices such as pepper flakes and allspice help infuse chicken with a ton of flavor.
Also called pitaya, dragon fruit is a dramatic-looking tropical fruit is rich in vitamin C, iron and red pigments called betacyanins, which help protect the heart from damage.
Wild salmon is low in calories, high in protein and loaded with omega-3 fats, which support attention, memory, learning and other cognitive processes.
Rosemary has been used for hundreds of years in folk medicine and aromatherapy to enhance memory and cognitive function. In cooking, its assertive flavor goes especially well with meat and root vegetables.
Leafy greens, versatile cauliflower, crunchy seeds and nuts – this seasonally-inspired bowl is everything you need for fall.
Also known as Italian or red chicory, radicchio is a brilliantly-colored lettuce that looks like a small cabbage. A cup of raw radicchio has only 9 calories, with nearly 130% of the daily value (DV) for vitamin K.
Exceptionally hearty, these cabbage rolls are stuffed with a mouthwatering array of meaty mushrooms and chewy quinoa.
This vegan lasagna may taste decadent, but it’s actually a lightened-up version of traditional cream-heavy varieties. Relying on heart-healthy beans and nuts and loaded with mineral-rich greens, this one-pan wonder is exceptionally satisfying.
Super-stuffed tacos are the perfect vehicle for leftover grilled chicken and vegetables. A quick radish salsa adds a nice crunch to the filling.
Cutting chicken breasts into thin cutlets helps them cook quickly on the grill – if you can find pre-sliced cutlets, use them instead and save yourself the prep work. A quick blender sauce with fresh basil and lime is smothered over top for a zesty, spicy kick.
How do you clean up a classic comfort food like mac & cheese? Bingo! By blending in vitamin-rich cauliflower.
Nutty, earthy and with just the right amount of heat from Sichuan peppercorns, this stir-fry gives you all of the satisfaction of takeout without artificial thickeners.
Daikon radish noodles offer an unexpected crunch and are sturdy enough to stand up to this sweet, savory and spicy authentic pad Thai sauce. Serve with lime wedges for squeezing over top.
Crispy baked plantain chips and creamy cilantro sauce top this easy layered bowl for a variety of textures and a tropical salty-spicy, savory-sweet flavor combination.
A staff favorite, our team devoured these cheesy mushrooms with tangy parsley chimichurri. Our advice? Make a double batch!
Hulled barley is the whole-grain version, meaning it's minimally processed and has only the inedible outer hull removed. It takes longer to cook than the more common pearl barley, but its higher fiber content makes it well worth the wait. If you're time-crunched, though, substitute pearl barley and reduce the cooking time to between 20 and 25 minutes.
Swapping out refined grains for whole grains such as quinoa not only can help to prevent against weight gain, but it can also go a long way in helping to prevent cancer. Here, quinoa is topped with gorgeous arugula, carrots, green beans and wild-caught fillet of sole for a meal that’s packed with flavor and nutrients.
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.
Try this elegant dish at your next dinner party. It's ready in 45 minutes.
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.
Sweet grilled pineapple, rich and creamy mashed avocado and fresh tomato slices impart amazing color, flavor and texture to these satisfying sandwiches.
This hearty stew is full of fiber, thanks to a healthy serving of autumn veggies and barley.
Dreaming of a tender Sunday roast? This roast beef with sweet potatoes recipe serves 8.
No holiday menu is complete without the main event: A perfectly seasoned, succulent turkey. Rosemary, garlic and onion lend classic flavors to this spice rub and a porcini pan sauce provides a gorgeous, rich flavor for dipping.
Instead of simply slapping some cheese between two slices of bread (as usual!) why not add black beans and shredded chicken to the mix for a little Mexican infusion?
Our Cuban sandwich has the requisite fillings (ham, cheese, pickle) with a fraction of the calories – just 231 per sandwich. All you need is 8 minutes and a hearty appetite!
With its creamy Thousand Island dressing, stacked corned beef or pastrami and Swiss cheese, the traditional reuben is a high-calorie affair. Our version uses a homemade tomato dressing, Jarlsberg cheese, ham and turkey for a full-flavor version under 300 calories