From the New York Times, which classifies this recipe as healthy, kosher, low carb, low sodium, low sugar and gluten free.
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This entrée uses traditional Indian spices to play off the richness of the salmon, and the pomegranate raita adds a coolness, making for a lovely contrast.
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Zucchini noodles — or zoodles — have become so popular that your grocery store probably sells them in the produce department.
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Parmesan cheese gives these creamy grits loads of flavor without the added fat and calories of butter and cream. The shrimp are cooked simply with chicken stock, olive oil, and two cups of healthy spinach.
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For a light but tasty summer side, the basil pairs perfectly with watermelon, and jalapeno gives it a spicy kick.
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Just seven ingredients and 30 minutes is all it takes to make this healthy, high-protein dinner.
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Skinless, boneless chicken breasts may be used instead of beef cubes.
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The best summer salads are packed with cherry tomatoes, and this French-inspired salad is arguably one of the best.
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