This dinner plan will have nutritious dishes on the table every day this month.
Guacamole Chopped Salad
All of the delicious guacamole flavors you love in a healthy veggie-packed salad.
Want to pump up the protein?
Photo: Eva Kolenko
Add leftover roast chicken or sauteed shrimp.
Here, we combine it with avocados in an easy no-cook meal.
Comforting Cabbage Soup with Ginger
Cabbage turns tender and flavorful in this comforting soup.
Photography / Kelsey Hansen, Styling / Greg Luna
Asparagus Casserole
Blanching the asparagus before assembling this casserole helps to maintain its vibrant green color.
This asparagus casserole is perfect for the holidays or a weeknight dinner.
Avocado Tuna Salad
Jazz up a can of tuna with this easy avocado tuna salad recipe.
Romaine hearts and cucumber offer refreshing crunch.
Chicken Salad-Stuffed Avocados
Looking for a clean, packable lunch for work?
This healthy homemade chicken salad served inside an avocado instead of with bread is just the ticket.
Plus, this recipe makes enough for ready-made lunches for the week!
While laphet is starting to be imported, it is still hard to find.
This version of tea leaf salad, using readily available green tea, offers a quick alternative.
Using an immersion blender (or regular blender) gives it a smooth, creamy texture.
If you want to make this recipe vegetarian, swap sliced mushrooms for the steak.
Either way, you don’t have to be on a low-carb diet to love this 30-minute dinner.
Photography / Kelsey Hansen, Styling / Greg Luna
Cook an egg inside the peppers and top with a vibrant avocado salsa for a cheerful breakfast.
Each head of cauliflower will provide 2 to 3 steaks from the center–the sides tend to crumble.
The sweet and tangy balsamic dressing pulls everything together, with fresh basil adding a refreshing pop of color.
Jason Donnelly
Add capers for an even bigger flavor.
This easy salad is perfect for fall when cabbage is at its sweetest.
Tomato Soup
This healthy tomato soup recipe is perfect paired with your favorite grilled cheese sandwich.
Photography / Greg DuPree, Styling / Ruth BlackBurn / Julia Bayless
Make a double batch and freeze the extra for rainy day emergencies.
This hearty side dish makes a great accompaniment for roast chicken or pork chops.
A mixture of Parmesan cheese and balsamic glaze adds tons of flavor.
Serve the whole roasted cauliflower with roast chicken, turkey or pork or as part of a vegetarian meal.
It’s spicy and slightly sweet, but not sticky-sweet like some restaurant versions tend to be.
Photographer / Jennifer Causey, Food Stylist / Karen Rankin, Prop Stylist / Christine Keely
Photography / Greg DuPree, Styling / Ruth BlackBurn / Julia Bayless
Sonia Bozzo
Photographer / Brie Passano Styling / Annie Probst / Holly Raibikis
