Recipes

Roasted chicken with a honey carrot purée, roasted vegetables, herbs, and chili Recipe and photo courtesy of Nick Bahan Serves 4 For Carrot Purée: 4 large carrots, peeled...

Mango Turmeric Smoothie By Jyl Steinback, Think Outside the Lunchbox Ingredients 1 small ripe banana (about 135g, 4.8 oz. with peel) 1⁄2 of a 160g (5.6 oz.) avocado 1...

Spring Roll Bowl Recipe and photo courtesy of Cara Carin Cifelli, Creator of Cara’s Kitchen and writer of Vegan Buddha Bowls Ingredients Peanut Sauce 1⁄2 cup (130 g) creamy...

Spring Green Salad Recipe and photo courtesy Jamie Miller, registered dietitian, Village Health Clubs & Spas, www.villageclubs.com 1 lb. sugar snap peas, trimmed, stringed, cut in...

By Madi Page Author Jyl Steinback is best known among her peers as the “World’s Healthiest Mom.” Not only is Steinback the well-known author of...

Buddha Bowls (Serves 4) Recipe and photo courtesy Giving Tree Café, www.givingtreecafe.com Bangkok Sauce 2 cups almond butter  1 cup tahini 3 cups pure water 1/8 cup lemon juice 2 Tbsp....

Sautéed Mahi Mahi with Sauteed Vegetables Makes 4 servings Recipe and photos courtesy Sam Pillsbury, of Pillsbury Wine Company, www.pillsburywine.com Ingredients 2 cloves garlic 2 shallots or 1 small...

Mediterranean Tuna Pita Serves 2  Recipe and photo courtesy Pita Jungle, www.pitajungle.com 1 pita, cut in half and split in a pocket or 1 flatbread (gluten-free, low...