I make this parfait when I have leftover quinoa in the fridge from dinner the night before. Delicious, filling, easy…everything I love in a breakfast!

Tabbouleh is a Middle Eastern salad made with cous cous or bulgur, tomatoes, cucumber, and fresh herbs like parsley and mint. I substitute quinoa as the grain and add chickpeas to bump up the protein, transforming this side-dish into a substantial meal.

Quinoa is higher in protein than most whole grains, so it’s a great choice at breakfast. Here, I layer it with Greek yogurt and fruit for an out-of-the-box parfait.

Frittatas are an easy, vegetarian meal and a great way to transform eggs, a breakfast favorite, into a more substantial lunch or dinner entree. The chard and red pepper are a nutrient-dense pair that deliver an impressive array of vitamins and minerals.

Summer squash and zucchini come packaged with water and potassium, so they fill you up without puffing you out. Whip up this Ribbons Pasta Salad for a super simple (and low-carb) summer salad that’ll help you de-bloat and leave you feeling as light as a feather.

When it comes to heart health, carrots alone provide soluble fiber, potassium, and vitamin B6. In this recipe, the addition of olive oil and garlic makes it that much more potent. Just another way to enjoy one of our all-time favorite vegetables!

This delicious and bright side dish is a terrific complement to grilled chicken or halibut. Though, I sometimes enjoy these bite size nibbles on its own as a healthy snack.

This recipe may be simple, but it is full of flavor. I love that I can get it on the table in just 15 minutes (great for busy weeknights!), and my kids love that it is totally delicious.

This dish is a disease-fighting powerhouse! Thanks to the antioxidant-rich vegetables and rosemary, it’s not only delicious but it’s great for your body. It’s a win-win!

Mashed potatoes are easy to love—soft, creamy, and totally indulgent. They’re the definition of comfort food. I love that they’re also simple to health-ify. You can swap potatoes for cauliflower to lighten things up and boost nutrition in a snap. But, if you’re not ready to make that trade, you can go 50-50, as in this dish. It’s a tasty, lower-carb compromise that’s sure to satisfy. I provided the standard recipe below, but there are lots of flavorful directions you can take to make this even more unique and special. For example, mix in fresh chopped herbs such as chives, thyme, rosemary and/or sage to jazz up your creation. You can also easily add minced garlic or garlic powder along with grated Parmesan for a zesty finish. Maybe you’ll choose to swap milk for light sour cream or plain Greek yogurt to build a creamier consistency. Or, you can dial up the heat with a few shakes of hot sauce…or by adding a couple of minced chipotle peppers in adobo sauce. There’s no wrong turn!