723 healthy recipes

This quick and easy stir-fry is a tasty way to cook seasonal eggplant and bell pepper together with classic Chinese seasonings. Serve it over rice.

This slaw is a great side dish with burgers, pulled pork, BBQ, or any succulent meaty dishes. Loved the dilled pickles in the slaw and the pickled juice in the dressing, which really accomplish the flavor. It's refreshing, and also very low in calories and fat.

An easy and tasty classic Chinese dish. Slice potato, carrots and bell pepper into matchsticks, quickly stir-fry with a Chinese sweet-sour sauce. Serve with steamed rice.

Very warm and filling. Lots of mushroom flavor and the barley was tender and plump. I used a bit of olive oil to sauté the veggies along with a healthy dose of garlic. Easy to make with easy to find ingredients, perfect for a cool fall or winter day.

Roasting probably is the best way to cook brussels sprouts, it really develops tons of yumminess. Simply toss roasted sprouts with a bit good olive oil, roasted walnuts, dried cranberries, and drizzle with some balsamic glaze. Delicious!

Bananas, oats and yogurt make these muffins healthy and moist while the chocolate chips and walnuts add that touch of decadence.

These lovely maple syrup roasted sweet potatoes are tasty with a nice crust to the skin, not mushy at all. The slightly tart but sweet carmelized exterior is a refreshing change to this classic fall vegetable.

This deliciously fruity strawberry-kiwi pie is made with fresh strawberries and kiwi fruit. It melts in your mouth...

A very tasty and light soup, and also packed with goodness. It certainly helped me use up some of the garden-fresh tomatoes that tasted amazing, and it warmed me up instantly, an ideal soup for fall.

Pan seared salmon is gently tossed with browned mushrooms, broccoli, some good extra-virgin olive oil and fresh lemon juice.

Gazpacho (Moosewood) recipe

First time to make my own pita bread, and I was shocked by how they beautifully puffed. Then I realized it was not hard at all to make your own. Whole wheat flour gave extra tangy flavor, definitely well worth the efforts and will make my own pita bread from now on :)

Recipe taken from "The Eat-to-Live Diet" by Dr Joel Fuhrman. Packed full of vegetables and thickened with cashews.

I love this sauce! The sodium in a whole pot is less than the amount in one serving of "heart healthy" jarred sauce.