Cauliflower stands in for rice in this remake of the takeout favorite. This veggie-based rice can be found in the refrigerated section of your supermarket’s produce department or in the frozen aisle. You can also make your own by pulsing cauliflower florets in the food processor until the pieces reach the size of rice grains.
This gluten-free Shrimp Pad Thai gives the Thai classic dish a low-carb makeover using spiralized cucumbers and carrots for the noodles.
This quick-prep recipe from Dr. Mark Hyman's new cookbook, "Food: What the Heck Should I Cook?", will have you out of the kitchen in less than 20 minutes, leaving plenty of time for you to accept accolades.
Tuna is an excellent source of both muscle-building protein and inflammation-fighting omega-3 fats.
We’ve unbundled your favorite sushi and included all the savory flavors in this sushi-style bowl. Instead of rice, though, we’ve used cucumber noodles for a fresh, crunchy twist combined with tuna, avocado and a gingery sauce
Grilled chicken breast is marinated in salty, earthy, and funky miso for a delicious probiotic punch.
Honey and soy-marinated boneless short ribs are topped with tart pickled carrots. Both the beef marinade and the carrots are made at home, so you simply grill the ribs and assemble the wraps when you’re ready to eat.
Maple syrup adds a touch of sweetness to this tangy, Asian-style vinaigrette.
Cod is glazed in sweet miso before being broiled in the oven. The bok choy is flavored with orange zest and pepper flakes for a spicy, flavorful side.