Plus, they all align with the Mediterranean dietone of the healthiesteating patterns around.
Simply focus on incorporating morehealthy fats, legumes, spices, vegetables and whole grainsinto your daily meals.
We use white miso, which is light and slightly sweet.
Photo:Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Whisking the miso into the reserved cooking water makes it easier to incorporate into the pasta.
Enchilada sauce ranges from mild to hot.
We like the earthy flavor of red enchilada sauce, but green enchilada sauce works well too.
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
For a slightly different spin, substitute yellow squash for the zucchini and a poblano for the bell pepper.
Toasting the orzo before adding the broth adds another layer of flavor.
Baking the feta and tomatoes in the squash half results in a lovely sauce when everything is mixed together.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
The balsamic glaze adds a nice bit of sweetness while playing up the acidity of the tomatoes.
Dried oregano works as a substitute for fresh, but reduce the quantity by half.
Serve alongside a side salad and crusty bread.
Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
This brothy soup is finished with a bit of heavy cream for body and richness.
Serve with crusty bread for dunking.
She created this recipe for Lemongrass-&-Coconut Poached Salmon exclusively for EatingWell.
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
It features a trifecta of inflammation-fighting ingredients: turmeric, ginger and salmon.
For a more filling meal, serve with a whole grain like brown rice, or over rice noodles.
We like tender, flavorful chicken thighs, but chicken breast will work too.
Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco
If you dont have hot paprika, add chili powder or cayenne pepper to taste.
Frozen artichoke hearts have less sodium than canned, but canned can be used in their place.
Just be sure to give them a good rinse before adding them to the slow cooker.
Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco
Its ideal for making use of any leftover chicken and rice you have on hand.
Use a mandoline or a very sharp knife to shave the Brussels sprouts.
To riff on this recipe, you could swap the chickpeas for white beans, like cannellini or navy.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Cooking the vegetables before assembling the lasagna ensures the dish wont be soggy.
Be sure to squeeze the spinach wellspinach holds a surprising amount of water that will make your lasagna soupy.
Lightly coat the foil with cooking spray before covering the lasagna to prevent the cheese from sticking.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster
Serve with a mixed green salad and crusty garlic bread.
The cabbage is perfectly tender, and the char adds a nice color to the dish.
To keep the wedges from falling apart, leave the core intact.
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
Veggie Fajitas
These veggie fajitas are packed with sweet bell pepper and red onion.
Creamy avocado and warm tortillas complete the meal.
The veggies alone make a great meal-prep recipe to have on hand.
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Serve them over rice, or heat them up over tortilla chips topped with melting cheese.
Place on a plate and cover with a clean kitchen towel to keep warm.
Sauteed Oyster Mushrooms with Garlic Butter
This oyster mushroom recipe is quick, easy and versatile.
Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Renu Dhar
The trick to super-savory mushrooms is not crowding the pan while they cook.
If you like a little heat, use pepper Jack cheese in the filling.
A light, creamy sauce coats both the cabbage and the pasta.
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Unseeded chiles add extra heat, but you might seed them to mellow the spiciness.
Plus, the broth gets gentle heat from harissa paste.
Instant brown rice is a massive timesaver.
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
