You know vegetables and lean meats are good for you—here's how to make them taste better than ever.
By Lynn Andriani
Rich Soup (Zero Heavy Cream)
We know what you're thinking: yogurt. But that's not what makes this lusciously creamy soup so good. Jared Koch and Jill Silverman Hough, co-authors of The Clean Plates Cookbook, are experts at using produce and other intrinsically healthy ingredients in ingenious ways. Plus, every one of their delicious recipes comes together in a half hour. This soup is just one excellent example.
Packed with bold flavors and a variety of textures, these tacos include zucchini and peppers, which are coated with a chili powder spice rub and then grilled. They're the perfect weeknight supper: fast, easy and fresh. And you won't miss the meat, we swear.
A great source of protein, this refreshing yet hearty dish can be made with brown or pink lentils, but it's the green du Puy version we love best—they're less likely to get mushy and will result in a more toothsome, satisfying salad. If you want to add even more heft, top the finished dish with a softly poached egg or two.
We all know we should eat more leafy greens, and this pasta dish is a sneaky way to do it. The recipe uses chard leaves as you would basil in a traditional pesto, so you hardly know you're eating healthy. Just make sure to choose green (and not red) chard for a bright-looking pesto.
Veggie Burgers That'll Make You Forget All About Frozen Ones
These aren't so much burgers as tasty, Southwest-accented black bean sandwiches. The patties get nicely crisp on the outside but remain soft on the inside. Top with grilled onions, arugula leaves, avocado and salsa.