Move over chips and popcorn! A healthy, salty, crunchy snack is moving in!

Submitted by LALASTRIVE

break up the Kale into bite size chunks. Place in a cookie sheet with olive oil drizzled over the top. Salt and fresh ground pepper to taste. Sprinkle Parmesan Cheese over it and bake at 350 for 15 min or so. Even my 2 year old loves it.

Submitted by WOOLFGIRL

These tasty treats are healthy and actually have fewer calories than the recipe indicates since some of the vinegar and honey will be

Submitted by RGEE75

Makes a nice healthy snack

Submitted by NOWZEN10

Those are yummy and extra healthy! Most importantly they are RAW!

Submitted by KNEYRUS

Craving chips? Skip the spuds and reach for the greens instead.

Submitted by SP_STEPF

I tried these and althoug I am not wild about them and it is a bit too bitter, I still am toying with the recipe!

I did NOT factor in the dehydrator time.

Submitted by DDT1970

These muffins are sweet and chocolatey; you'd never guess they're low fat

Submitted by SBMMYERS

Submitted by DEE5155

This recipe came about because I had just made vegetable enchiladas and had leftovers, plus quinoa from earlier in the week. Thankfully, this experiment yielded a hearty, delicious meal.

Submitted by SP_STEPF

OK, so Great Northern Beans are not "gigantes," but they yield a creamy, delicious dish. Use Greek gigantes beans if you have them for a more authentic dish.

Submitted by SP_STEPF

Use this on falafel or a salad. Add fresh or dried herbs and it becomes goddess dressing. The toasted sesame oil imparts a stronger sesame flavor to the dressing.

Submitted by SP_STEPF

A friend issued a challenge to cure a Nutella addiction. This recipe was just the ticket! No hydrogenated oils, fewer calories, less fat--and more fiber and protein!

Submitted by SP_STEPF

My mom's sausage gravy and biscuits was one of my favorite breakfasts when I was growing up. Then I gave up meat--and my beloved breakfast. It wasn't until I discovered nutritional yeast and Field Roast links that I decided to give a vegetarian version of this recipe a try. It's a hit!

Submitted by SP_STEPF

Use this on top of popcorn, pasta, or stews; or add it to stir-fries, soups, and sauces. Some consider it to be vegan "Parmesan," but it is appropriate in a wide variety of dishes--not just on pasta.

Submitted by SP_STEPF

These are addictive. They're sweet, salty, spicy, and crunchy. Cut back on the sriracha/chili flakes to tame these fiery nuts. Use smoked (not hot or sweet) paprika.

Submitted by SP_STEPF

This is one of my favorite Korean side dishes. We eat it raw, throw it in stirfries, sauces, dressings, and pretty much everything else we eat!

Submitted by SP_STEPF

This salad combines most of my favorite foods: avocado, almonds, beets, mango, onions, and carrots. Topped with a lime-cilantro dressing, it's irresistible!

Submitted by SP_STEPF

This tofu sour cream recipe is quite versatile. Add 2 cloves of minced garlic and cut the lemon juice in half for aioli, a teaspoon of sriracha for a spicy "mayo," or any combination of fresh herbs.

Submitted by SP_STEPF

I adapted this recipe from one found on choosingraw.com; adjust the ratio of ingredients to suit your palate. This makes an excellent grilled cheese!

Submitted by SP_STEPF

The Post Punk Kitchen blog has shared some incredible basic recipes for vegan "sausage." Once you learn the technique, you can, as I have, create any kind of sausage you like. This is a stand-in for chorizo or seasoned taco meat.

Submitted by SP_STEPF

I love ranch dressing, but it's so heavy! Here's a lighter version that also happens to be vegan. You can substitute regular low-fat mayonnaise and skim milk for the soy milk and vegan mayo.

Submitted by SP_STEPF

Spruce up any salad with this creamy dressing! It's spicy but not at all hot! Drizzle over salads, grilled chicken or fish. Use in place of sour cream on tacos or use as base for a pasta salad.

Submitted by SP_STEPF

I make these with Swiss Chard (my go-to green), but you can substitute spinach, collard greens, mustard greens, or any other green leafy vegetable you like.

Submitted by SP_STEPF

Vegetarians deserve silky, rich gravy on Thanksgiving, too. Try serving this decadent version!

Submitted by SP_STEPF

Who needs fancy oatmeal from the store? Mix up your own delicious oatmeal and you'll have a gourmet breakfast each morning.

Submitted by SP_STEPF

This is the most basic of the spreads. You can find a variation of this recipe in almost any grocery store, but 95 percent of them are made with either olive oil or tahini (sesame paste), which pushes up the fat content. Your best bet is to take three minutes and make a batch on Sunday that will last you for the week.
From THE ENGINE 2 DIET by Rip Esselstyn. Copyright (c) 2009 by Rip Esselstyn. Used by permission of Grand Central Publishing. All rights reserved.

Submitted by SP_STEPF

Hummus goes South of the Border!

Submitted by SP_STEPF

Use this whole-wheat and cornmeal crust to make my delicious Mexican pizza.

Submitted by SP_STEPF

These bars are tasty and easy to make. They are "raw" energy bars, similar to a Lara Bar. With a taste that is reminiscent of pecan pie, these are a perfect snack before or after a workout. Let kids help roll the bars.

Submitted by SP_STEPF

This Mexican pizza is a tasty alternative to traditional pizza. Add grilled chicken or cooked shrimp to change this up!

Submitted by SP_STEPF

These burgers are rich and meaty, the kind of burger that vegetarians have been craving. Even meat eaters will appreciate these tasty and fiber-rich burgers.

Submitted by SP_STEPF

This recipe originally came from a vegetarian cookbook, but I've changed the herbs and played with the ingredients a bit.

TIPS:
Instead of zucchini, you can use yellow squash. You can also add a shredded carrot to the recipe (no need to salt and drain the carrots).

Swap shredded sweet potatoes for the zucchini and cumin (1 T) and cilantro (1/4 c) for the thyme and basil.

If you want a stronger tomato flavor, chop a few more sun-dried tomatoes and puree them with the yogurt before topping the pancakes.

Submitted by SP_STEPF

Though we loaded up on the veggies, we didn't skip on the good stuff!

Submitted by SP_STEPF

Who needs deep-fried chips, when pitas crisp up so perfectly with minimal added oil? Pair these with hummus or as a crunchy side to your Greek salad.

Submitted by CHEF_MEG

Wine, lemons, and mushrooms flavor this chicken recipe the lower salt and lower fat way.

The caramel, chocolate and touch of salt with the crackers made these a huge hit with the gang. The calorie count is low -- if you can stick to just one serving. It reminds me of a homemade chocolate bar.

Submitted by OASIS1223

These brownies have a few secret ingredients that boost the nutrition, while the dark cocoa powder and mini chocolate chips keep the rich flavor that you crave in a brownie.

Submitted by SP_STEPF

Sweet summer corn gets a tangy twist.

Submitted by CHEF_MEG

Slow cookers aren’t just for meat! This is a tasty, affordable one-pot vegetarian meal that’s filling and perfect for your slow cooker.

Submitted by CHEF_MEG

Submitted by SKAMENTZ

Paneer is a kind of fresh Indian cheese. It is simple to make and I personally find it as delicious as cheddar or mozzarella.

Submitted by SJEROSLOW

Submitted by ERMABOM

Submitted by HAMJBMM

Submitted by REKHAKAKR

A traditional Indian lentil soup, this dish is bursting with flavor and fiber.

Submitted by SOON_2B_SKINNY

Delicious, filling and simple recipe.

Submitted by JALEPENOANN

This Palak Paneer recipe replaces paneer with extra firm tofu and cream with non-fat yogurt.

Submitted by BRAINIAC

Submitted by LOTUS737

Submitted by SIZZARAH

Chef Meg's homemade and natural ricotta cheese is easy to make and a fun project for someone who likes to cook.

In summertime, when herbs are abundant and fresh berries are in season, it's the perfect time to try this. You can even get the kids involved.

Submitted by CHEF_MEG

With this dish you get a serving of fruit in every portion. Dice the orange if you prefer smaller pieces and�if you�re feeling creative�use a vegetable peeler to create curls of orange zest.

Submitted by CHEF_MEG

Skip the drive-through and serve these instead. Split one open, pop in an egg cooked your way and even some shredded cheese. Make a batch on the weekend and keep handy for hungry teenage boys (and their parents)!

Submitted by CHEF_MEG

These onions add flavor to any dish, from soups and sandwiches to stews and dips.

Submitted by CHEF_MEG

Tapenade is a traditional sauce or condiment from Provence, in the south of France. It adds a punch of flavor for very few calories. You can buy premade tapenade, but you'll spend more money and be consuming more sodium than if you made it at home.

Submitted by CHEF_MEG

Submitted by TODD717

The versatility of this salsa is limitless! Put it on grilled chicken or steak, add it to eggs, or serve with tortilla chips.

Submitted by METALFINGER2U

This is a great recipe when the garden is overflowing.

Submitted by CHEF_MEG

Ditch those packets from the supermarket, and whip up a batch of this simple, tasty taco seasoning!

Submitted by CHEF_MEG

This soups works well with most vegetables from the garden-- experiment and use vegetables that are in season. Chef Meg was inspired to create this meal after a trip to the farmers market. Be creative and use whatever vegetables you have on hand!

Submitted by CHEF_MEG

THIS IS A SUPER YUMMY SOUP WITHOUT ALOT OF CALORIES AND VERY FILLING.

Submitted by ANGELAMYRICK

Submitted by LORABARNES

I tried these today at IHOP and they were delicious! This recipe is just modified to be a little healthier.

This easy one-dish meal is prepared and cooked in only one pot, saving you space and cleanup. You can decrease the sodium by using less anchovy paste or by replacing it with the olives.

This quick and simple recipe is perfect for a main course or side dish.

Submitted by TURTLETI

Serve with celery and ranch/blue cheese as desired (calories not included)

Submitted by XINE78

Submitted by TENNISFIEND

This is a hearty soup that is great for the whole gang! The easiest soup you will ever make!

Submitted by GENIETEST

This is a modified version of a recipe on allrecipes.com that I enjoy greatly and that gives you a lot of protein, a lot of taste, and very few calories. You could make it much faster and easier with pre-prepared chicken breast, first sauteed with the onions and garlic in olive oil. You would increase the amount of broth by 1/2 cup or so and wouldn't use water in that scenario.

Submitted by TISHARAY

Cooked lentils are high in calcium, potassium, zinc, and iron.

Good as a light lunch or add beef to make a hearty stew.

Submitted by GLASSGIRL

The best home-made veggie burger!!!

Submitted by ANTIOCHIA

Slow Cooker Vegan Vegetable Stew. Wonderful with biscuits or fresh baked bread.

Submitted by ANTIOCHIA

Wonderful, vegan, low fat recipe from a beloved grandmother in our church. (Prep and cooking times listed are approximate.)

Submitted by ANTIOCHIA

Serve in bowls or over Polenta!

Submitted by ANTIOCHIA

Submitted by SUPERTAMI

Submitted by SHELLYSSTITCHIN

Submitted by HPAYNENVA

Vinaigrettes are perfect as salad dressing, a dipping sauce for steamed vegetables, and a marinade for lean cuts of meats.

Submitted by CHEF_MEG

Even kale needs some love. Massaging an acid-based dressing into the fibrous green leaves tenderizes them, making the healthy vegetable more palatable in its raw form.

Submitted by CHEF_MEG

Using prepared cole slaw mix makes this recipe easy to put together.

Submitted by LOWEVA

These sophisticated popped are stuffed with creamy Gouda cheese, a bit of bacon, and tomatoes.

Submitted by CHEF_MEG

Chia seeds, when rehydrated with hot water form a jelly-type consistency. I like to add a package of sugar free Propel flavor to this, which creates a sort of jam that I can use on my high-protein scones. http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2454013

Submitted by 4A-HEALTHY-BMI