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Healthy Recipes

The best way to ensure that you eat a healthy diet, day in and day out, is to prepare your own meals. And that's easier when someone else has vetted them for nutritiousness and deliciousness! Our tried-and-true recipes are easy to follow and have been created and tested by our very own professional chef, Healthy Cook Kate Sherwood.

Try this Delicious Apple Almond Custard Cake

It makes a delicious, but healthy, end to your meal

Apple Almond Custard Cake

Prep time: 20 minutes

Cooking time: 1 hour

Act Now to download your FREE copy of Healthy Recipes: Salads that are Good for You without cost or obligation!

Ingredients:
1 Tbs. butter
1 Tbs. + ¼ cup sugar
1 cup 2% milk
3 large eggs
¾ cup almond meal (flour)
¼ cup whole-wheat flour
½ tsp.   Read More

5 Healthy Recipes to Use Up Lemons

Got a lot of lemons? Here are some recipes to use up lemons that will sparkle with fresh lemon flavor.

Fresh lemon juice makes the vegetables in these recipes sparkle. Any of them could be a main course, but also makes a great side dish. Just serve with a tossed salad and some quickly sautéed fish or grilled chicken. And we could all use some recipes to use up lemons before they go bad.

Do you need another reason to bookmark these? Fruits and vegetables are rich in citrates, which help prevent calcium oxalate stones (the most common type of kidney stones).

In general, drinking more fluids helps. Coffee and citrus juices (like low-sugar lemonade) are especially good, with one exception: people who drink grapefruit juice have a higher risk of kidney stones. So think of these as not just recipes to use up lemons hanging out in your kitchen, but a little splash of health.   Read More

How to Prepare a Roasted Summer Vegetable Salad

This summer salad recipe is quick, delicious, and nutritious.

With summer coming up, it’s great to have healthy recipes for preparing salads that use seasonal items such as summer vegetables. Here is a roasted summer salad recipe that is easy to make, delicious, nutritious, and absolutely beautiful when served!

Ingredients:
3 bell peppers, quartered lengthwise
½ lb. small zucchini, cut into ½-inch rounds
½ lb. baby eggplant, cut into ½ inch thick rounds
1 bunch scallions
3 Tbs. extra-virgin olive oil
1 cup fresh basil leaves, chopped
4 cups baby arugula, chopped
2 Tbs. aged balsamic vinegar
¼ tsp. kosher salt
Freshly ground black pepper
Put the peppers on a baking sheet, skin side up. Roast under the broiler until charred, about 12 minutes. Put the zucchini, eggplant, and scallions on a baking sheet and brush with olive oil. Roast under the broiler until browned and tender.
  Read More

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