Discover how delicious healthy food can taste!​

Roasted Squash Bowls with Vegetarian Chili
A robust chili is an excellent candidate for a vegetarian entrée because the beans provide both protein and fiber, while the spice blend contributes a complex flavor. I serve this hearty chili in an edible bowl of roasted squash. Not only does this make an attractive presentation, the squash tastes great with the chili and packs even more nutrient-rich produce into your dinner. If you are pressed for time, omit the squash; the chili makes a satisfying meal all on its own and leftovers taste even better the next day.  
Lots more recipes coming soon!
Individual Mushroom & Leek Strudels
Accompanied by mahogany Madeira gravy, these crisp phyllo packets make a memorable main course. The individual strudels are a labor of love, but they are ideal for entertaining because all the preparation can be done in advance. Assemble the strudels through Step 5, make sauce and refrigerate for up to 2 days; just bake off the strudels and reheat sauce while you enjoy appetizers with your guests. 
​​​Whole-Wheat Lasagna with Mushrooms & Spinach
A festive lasagna, studded with a meaty mushrooms (instead of fatty sausage and ground beef) and enriched with a low-fat but creamy spinach sauce is perfect for holiday entertaining and potlucks. And, it is practical because you can assemble it ahead of time and bake shortly before serving. 
​​Whole-Wheat Fusilli with Lentil Bolognese Sauce
This is a humble dish—but so satisfying. Lentils deliver an incredibly rich flavor to a simple pasta sauce. Small French green lentils, which can be found in the bulk sections of natural food stores, are more delicate than Spanish brown lentils (the typical lentils found in supermarkets) and cook faster. As most of the ingredients in this recipe are panty staples, you can put the dish together on nights when you haven’t had a chance to shop for fresh ingredients. I chose a curly pasta shape for this sauce because the lentils nestle in the grooves of the pasta.