October 2014

Weight-Loss

Your Best Meal Plan for Healthy, Effortless Weight Loss

Heather Bainbridge

Gluten-Free

Sweet & Sticky Popcorn Balls, Two Ways

Marianne Wren

Food & Health News

The Six Not-So Superfoods To Nix Now

Sarah Tuff Dunn

Plant-Based

No-Bake Maca Brownie Bites

Laura Wright

Plant-Based

Fresh Coconut Jicama Slaw with Spicy Lemongrass Dressing

Cara Lyons

Dinner

Savory Pancakes with Mustard Greens & Tahini Sauce

Cara Lyons

Dinner

Sardine & Cherry Tomato Spaghetti with Orange Bread Crumbs

Cara Lyons

Breakfast

Slow-Cooker Pumpkin Pie Breakfast Sorghum

Laura Wright

Dinner

Cacao-Crusted Lamb Chops with Pear & Red Wine Reduction

Julie O'Hara

Dinner

Adzuki Bean Hummus with Spiced Beef Stir-Fry

Julie O'Hara

Ingredients

Kale Salad with Blueberry Ginger Dressing

Laura Wright

Gluten-Free

Miso Orange Glazed Chicken with Carrots & Leeks

Alexis Nilsen

Plant-Based

Beet, Orange & Burrata Salad with Herb Toasts

Dina Cheney

Budget

Asian-Style Pork Tenderloin with Maple Lime Acorn Squash Rings

Dina Cheney

Recipes

Autumn Apple & Pork Stew

Heather Bainbridge

Gluten-Free

Pomegranate, Walnut & Apple Muffins

Heather Bainbridge

Dinner

Chicken Veggie Bowl

Jennifer Davis-Flynn

Gluten-Free

Cauliflower “Rice” Risotto with Mushrooms & Truffle Oil

Cara Lyons

Dinner

Chicken Sage Patties with Sautéed Apples

Dina Cheney

Gluten-Free

Korean Kimchi Stew with Tofu

Cara Lyons

Gluten-Free

Turmeric-Roasted Root Vegetables with Lentils & Cilantro Yogurt Sauce

Julie O'Hara

Halibut

Halibut Pouches with Basil Cucumber Salsa

Laura Wright

Dinner

Chicken in Roasted Garlic Cashew Cream Sauce with Broccoli

Julie O'Hara

Ingredients

Walnut-Crusted Shrimp with Roasted Red Pepper Dip

Cara Lyons

Plant-Based

Swiss Chard Wraps with Almond Lime Dip

Laura Wright

Plant-Based

Butternut Squash Soufflés with Leeks & Gruyére

Julie O'Hara

Dessert

Red Velvet Cake with Beets & Cream Cheese Glaze

Cara Lyons