Do you follow a gluten-free diet? Confirm all ingredients you are using are gluten-free and the recipes below can be gluten-free.
Who says Mexican food can’t be healthy? This recipe proves it can be healthy and delicious! Impress your guests with this quick and easy dish.
If you’ve never tried raw kale (or any kale), this is a great first recipe because the dressing is so flavorful. Kale is packed full of vitamin A and C and is low-carb. Your local grocery store or warehouse store might have the pre-package kale slaw, but you can substitute cabbage if desired.
The traditional version of this taco dip is much higher in fat and uses sour cream and cream cheese. We use a healthier fat (avocado) and reduced-fat cheese to save you lots of calories without giving up any taste. This dip is great for tailgating and football season!
This high-fiber snack is a much healthier choice than chips and is a great alternative for those with nut allergies. Place in small bowls or ramekins at your next party.
Kale is a superfood that you must try if you haven’t already. It’s an excellent source of the antioxidants vitamins A, C, and K. It’s also a great source of potassium and fiber – while also being low in carbohydrate and calories.
You can make these baked beans with pinto beans if you prefer them over navy beans.
Beans are one of the healthiest carbohydrate sources. They are full of fiber and other nutrients. If you need to eat a gluten-free diet, beans can be a staple in your meal plan.
These healthy muffins make a great breakfast or side dish to have with a salad or soup. Freeze them individually for a convenient grab-and-go breakfast.
Salmon is a good source of heart-healthy omega-3 fatty acids. This is a tasty and healthy way to cook it along with some nutrient-rich low carb veggies.
This salad is delicious and tastes like one you would get at a restaurant. It is versatile and can be packed for lunches, road trips, or served for lunch at home.
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*Estimates are rounded to the nearest 200 calories. An individual's calorie needs may be higher or lower than these average estimates. Developed from the 2010 US Dietary Guidelines for Americans.