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For this popcorn chicken, chunks of chicken breast are soaked in buttermilk and then fried to golden perfection. Serve them as an appetizer, or let them be the star of the show.
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This easy lemon-pepper chicken recipe coats boneless skinless chicken breasts in zesty lemon-pepper seasoning and finishes them with a savory garlic and lemon pan sauce.
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Classic strawberry shortcake made healthier—this recipe is made with honey or maple syrup, whole grains and coconut milk. So delicious! It’s vegan if you use maple syrup instead of honey. Recipe yields 9 servings (so quite a bit—if you’re serving just 4 people, I’d probably prepare just 1 pound of strawberries, and enjoy leftover shortcakes as though they are sweet biscuits).
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Creamy chia seed pudding made with cashews, dates and vanilla! This treat is much healthier than traditional pudding. Find a chocolate pudding option, too. Recipe yields 4 small servings (4 ounces each).
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I developed this recipe in response to a challenge from my boss and friend, Sue Stetzel. The challenge was to make an original potato-based dish. I had fettuccine Alfredo on the brain at the time, and from that, this creation was born. —Cyndy Gerken, Naples, Florida
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This tender olive oil cake recipe is infused with fresh citrus flavor. This cake is really easy to make (no mixer required). I used blood orange here, but feel free to use lemon, orange or any fresh citrus fruit you’d like (see tips on how to change up this recipe above). Recipe yields 1 loaf cake.
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Homemade Larabars made with dried apricots, almonds and dates. These are easy to make and cost less than store-bought Larabars. Find flavor variations, too.
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For a family potluck, I was told to bring a pasta casserole. For these events, I usually make a lasagna. To switch things up, I modified my family's favorite chicken chile lasagna into a stuffed shells dish. The creamy, cheesy recipe is now the new favorite! —Donna Gribbins, Shelbyville, Kentucky
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Easy chocolate peanut butter freezer fudge! The beautiful swirled pattern on top makes this healthier, naturally sweetened fudge look amazing. Keep in mind that this fudge needs to stay cold to retain its shape, so serve it right from the freezer. Since the recipe uses coconut oil instead of butter, it’s vegan as well as gluten free and paleo friendly. Recipe yields one 9×5-inch pan of fudge. I sliced mine into 1″ square shapes (yielding about 32 pieces), since a little piece of this fudge goes a long way!
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These creamy sandwiches are a step up from your usual chicken salad. The sweet, savory and spicy dish is made with mango chutney, honey and curry powder. —Francine Lizotte, Langley, British Columbia
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Here’s a healthy version of your favorite classic gingerbread cookies! This gingerbread cookie recipe is healthier because of a few simple substitutions—I substituted whole wheat pastry flour for all purpose flour, coconut oil for butter and coconut sugar for brown sugar. See notes provided in the paragraphs above for tips and suggestions on choosing your molasses and decorations. Recipe yields around 32 cookies, depending on their size.
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These handheld raspberry-orange treats feature delicious maple flavor and a touch of warming cinnamon. The whole grain dough is remarkably crisp and flaky. You can use it to make full-sized pies, too!
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Honey-sweetened peach popsicles made with yogurt and roasted peaches! These cold, creamy treats are perfect for summertime. They’re healthy, too. Recipe yields eight 3-ounce popsicles.
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Easy, healthy rhubarb jam recipe made with chia seeds and honey. Tastes great on toast! The rhubarb chia jam is gluten free and easily made vegan. Recipe yields about 1 ½ cups.
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This delicious, lemony yogurt cake is studded with blueberries. It’s made with healthy whole wheat flour, olive oil and yogurt and tastes amazing, I promise! This cake takes cues from traditional French yogurt cake and tastes like a lightened-up pound cake. Recipe yields one loaf.
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This maple-sweetened, gluten-free almond cake topped with roasted strawberries and rhubarb is a simple springtime dessert! Recipe yields one 9-inch cake, enough for 8 slices.
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Creamy, dairy-free peanut butter and honey ice cream made with coconut milk instead of cow’s milk. This ice cream is rich, delicious and easy to make! Remember to put the bowl of your ice cream maker in the freezer at least one day in advance. The recipe yields a little less than 1.5 quarts of ice cream.
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This grape crostini is a simple appetizer for late summer get-togethers. Jammy, roasted grapes with creamy brie on toasts, topped with a sprinkling of fresh thyme, makes some seriously irresistible crostini. This recipe yields enough crostini to serve 4 as an appetizer.
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This easy Caesar dressing recipe yields classic Caesar flavor. This simple mayonnaise-based recipe is ready in 5 minutes (anchovy-free!).
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Fake bacon that tastes like the real thing. Use it in salads, BLTs, or anywhere else that you would add bacon. This coconut bacon is vegan and gluten free, as long as you use gluten-free soy sauce (like tamari). Recipe yields 3 cups coconut bacon.
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