In just 30 minutes, you’re free to have a healthy and satisfying dinner on the table.
Dinners like Chicken & Vegetable Penne with Parsley-Walnut Pesto and Tofu Tacos prove that healthy eating is delicious.
If you have time, consider grilling or broiling the corn for a few minutes for additional flavor.
Sara Haas
Thawed frozen corn can be used in place of fresh.
If you want an additional vegetable, stir in some roasted cauliflower florets.
Serve with brown basmati rice or warm naan.
Sara Haas
Cream cheese adds the final bit of richness and a hint of sweet tang.
Eggs are the base of the creamy sauce.
They don’t get fully cooked, so use pasteurized-in-the-shell eggs if you prefer.
The tahini-lemon mixture adds brightness and a nutty flavor to the wrap.
To julienne beets, cut them into thin rounds, then slice the rounds into matchsticks.
Or to save time, simply grate the beets on the largest holes of a box grater.
To keep them vegan, top them with shredded cabbage, fresh pico de gallo and guacamole.
For vegetarians, add crumbled queso fresco.
Cashew, Chickpea & Pasta Salad with Cilantro-Mint-Shallot Vinaigrette
In our humble opinion, the dressingmakesthis salad.
Cumin and chipotle chile powder give these vegan burgers a Southwestern spin.
Using your hands to combine the mixture creates a soft, uniform texture.
The shrimp and veggies are cooked in the same skillet, so cleanup is a snap too.
Bulgur, also called cracked wheat, is a quick-cooking whole grain.
These bowls would be excellent make-ahead lunches.
Pack the avocado mixture separately, adding a little water to thin it as needed.
Baked Halibut with Brussels Sprouts & Quinoa
Fish plus two sides?
It seems fancy but this healthy dinner comes together in just 30 minutes.
This recipe is just as delicious with sweet potatoes in place of russets.
Photographer: Fred Hardy, Food Styling: Jennifer Wendorf, Prop Stylist: Shell Royster
We call for cheese tortellini, but you’re able to easily swap in your favorite kind.
Serve them on buns or stuff them in pitas.
They cook up quickly in a panini press.
Each bite is packed with veggies, including potatoes, carrots and red bell pepper.
Lime juice finishes the dish to add brightness.
But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!
They are so tasty no one will miss the meat or dairy.
A crunchy broccoli slaw and a spicy mayo complete this sandwich for a satisfying medley of textures and flavors.
Pickles add another element of crunchiness, but you might leave those on the side, if you prefer.
Sara Haas
Instead of a fried tortilla shell, crisp romaine lettuce forms the sturdy base for each salad.
Keep the tortilla chips whole for scooping, or lightly crush them and sprinkle on top of the bowl.
Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman
Photographer: Kelsey Hansen, Food Stylist: Kelsey Moylan
Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia Bayless
