Showing results 1 - 20 of 444 for within Health Starts Here®.
Quinoa (pronounced KEEN-wah) is a high-protein, gluten-free ancient grain that cooks much like rice and has a texture similar to couscous. Combined with lemon, onions, wine, cashews and sundried tomatoes, you'll enjoy a carnival of flavors and textures. Serve this alongside baked tofu chunks or your favorite lean protein.
Use any favorite fruits such as peaches, raspberries or bananas to make this creamy smoothie.
Looking for a sweet, refreshing snack or breakfast? Try this creamy smoothie.
Tart lemon, nutty walnuts and sesame seeds, rich coconut and smooth, sweet dates come together to make these delightfully tangy treats.
Serve this Mexican-inspired hummus with raw veggies or tortilla chips for dipping, or spread it on sandwiches and wraps, too. Make sure to drain the black beans well, otherwise the hummus may be too thin.
For a delicious lunch, fill pita bread halves with this tangy bean salad and top with shredded lettuce.
Cherry salsa makes a sweet and spicy condiment for salmon, chicken or pork. For a milder salsa, remove all of the ribs and seeds from the jalapeño.
Using both fresh pineapple and pineapple juice makes this smoothie a tropical dream. The addition of coconut milk makes for a rich, creamy drink, great for breakfast or an afternoon pick-me-up.
Almond milk, creamy almond butter and sweet cherries provide both carbohydrates and protein, everything you need to start your morning right. Add a touch of honey if you like your smoothies on the sweeter side.
Cooked millet is a great breakfast alternative to oatmeal or cream of wheat. Here it's infused with cinnamon and cardamom and served with dates and sweet mandarin oranges.
This colorful sauce highlights fall fruits. Enjoy as an accompaniment to pork or chicken, or serve as a dessert or after-school snack.
Miso adds savory depth of flavor to this recipe, an excellent side dish for any time of year. Transform it into a hearty vegan entrée by adding cubed baked tofu or tempeh.
This homemade hummus makes an absolutely delicious dip, perfect for entertaining or a snack. Pair with lightly toasted pita bread, crisp veggies, feta cheese, stuffed grape leaves and a selection of olives. Cannellini or Great Northern beans can be substituted for the garbanzo beans.
Cooking beans at home is renowned as a simple way to save money and provide the base for many a healthy meal. It requires little effort and they're easy to keep on hand in the fridge or freezer. And then you can quickly put together everything from basic beans and rice (seasoned differently in different cultures) to soups, salads, dips and spreads.
This seasonal beauty calls on spring all-stars asparagus and strawberries for a satisfying salad. The blended avocado results in a smooth and creamy cloak for the produce.
Serve as a side dish or condiment. It is also delicious rolled into lettuce wraps.
Serve as a vegetarian main course or as a side dish with steamed fish or roasted chicken. If you don't have any leftover brown rice on hand, use a package of frozen cooked brown rice as a shortcut.
Use this vegan ricotta as a substitute for the traditional dairy version when you make lasagna, pizza or stuffed shells and manicotti.
Nondairy milk and cashews combine to create a creamy sauce for kale or your favorite leafy greens.
When simmered until they're velvety soft, red lentils make a surprisingly creamy sauce for pasta. Garlic, onion and lemon juice complete the sauce to pair wonderfully with spinach and artichoke hearts. Our whole wheat linguine is relatively light in texture and no added oil is needed to make this dish a satisfying, healthy choice.