Cut the banana into small wheels and freeze for an hour before blending for a richer, thicker smoothie with a texture almost like ice cream.
Cauliflower is a wonderful vegetable that is sadly underutilized. This salad is full of color, flavor, and nutrition but low in calories!
Here’s a secret: the strong flavors of strawberry and kiwi make this smoothie the perfect vehicle for adding kale or spinach to the blender.
The base for these two salads is a combination of Romaine and spinach. The secret to delicious salads is nice, crisp greens, while avocado and olives add a rich, pleasing touch.
Cooked until the savory flavors of cranberry, orange and sweet apricot marmalade are soaked into every chewy little grain.
Once considered a poor man’s food, beans are now rising to the top for those seeking optimal health.
This flavor-packed, hearty stew pairs well with brown rice and avocado.
The lentils in this salad are cooked to just doneness, and hold up well when mixed with onion, tomato and cucumber and the salty tang of crumbled feta cheese.
A Crusty Whole Wheat Baguette makes the best French toast, but day-old or “stale” bread of any kind will work.
As an applesauce substitute, ice cream topping or morning toast spread, this rich and sweet concoction is ideal. Hints of cinnamon, nutmeg and vanilla, along with brown sugar, create memories of a...
