This spicy avocado sauce is great served with any kind of eggs or vegetables, or even just spread on toast or an English muffin. I can’t get enough of it!
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It’s not often one will find a corn recipe in a French cookbook, but here’s a good one, along with lots of other recipes using fresh vegetables.
Scrambled eggs with ricotta and fresh basil stuffed into a portobello mushroom and topped with tomatoes and Parmesan make a great Labor Day breakfast.
We are having a heat wave in Chicago! When it’s this hot, a refreshing chilled and colorful Cobb Salad really hits the spot.
These multigrain blueberry scones use part whole wheat pastry flour, oatmeal, a little cornmeal, and grated lemon zest for a burst of fresh citrus flavor.
Traditional Bolognese sauce takes hours to simmer and has a lot of calories. This version takes a fraction of the time and has much less fat and calories.