This helps them fit nicely into the Mediterranean diet, one of thehealthiestand easiest to follow eating patterns around.
Ingredients like oil-packed sun-dried tomatoes, briny Kalamata olives and toasty pine nuts help to build big flavor fast.
Use your favorite brand of kimchi, just be sure to drain it before adding.
Photo: Photography: Kelsey Hansen; Food Styling: Greg Luna
A fried egg adds protein to this vegetarian kimchi-tofu soup.
If you avoid eating seafood, look for a brand of kimchi that’s vegetarian.
Chopped Power Salad with Chicken
Enjoy this filling and colorful salad for lunch or dinner.
Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
They can be seared or sauteed and then added to salads and pastas or served solo as an entree.
Their mild taste and universal appeal make them a good host for complex flavors.
Look for dry-packed sea scallops at your local seafood market.
Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
They haven’t been soaked in a liquid solution, which increases their weight and sodium content.
Avocado Tuna Salad
Jazz up a can of tuna with this easy avocado tuna salad recipe.
Romaine hearts and cucumber offer refreshing crunch.
Photographer: Jen Causey, Prop Stylist: Claire Spollen, Food Stylist: Ali Ramee
Serve this light and tangy quick dinner over pasta or brown rice.
We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.
Using just a small amount of flavorful Parmigiano-Reggiano shaves calories and sodium too.
If you have a spiralizer and want to make your own zucchini noodles, use two medium zucchini.
A jar of sun-dried tomatoes does double duty for this healthy dinner idea.
Pat it dry and dredge it with a bit of flour before sauteing in a hot pan.
Serve this healthy pasta dinner with crusty garlic bread and steamed green beans.
We cheat the color with less expensive ground turmeric and speed the process with precooked brown rice.
check that to spread the rice mixture in an even layer so the bottom can crisp.
The shrimp take less than 5 minutes to cook.
Rinse well under cold running water until completely thawed, and then pat dry before adding to the pan.
Serve with simply steamed asparagus to round out the meal.
Oxmoor House
Store-bought teriyaki glaze makes a great marinade for cod that doubles as a sauce for the cauliflower rice.
Serve this healthy shrimp recipe over whole grains or rice.
Fill out the plate with a side of steamed green beans.
Photography / Greg DuPree, Styling / Ruth BlackBurn / Julia Bayless
Serve with toasted pita brushed with olive oil and sprinkled with dried oregano or za’atar.
If you’re able to’t find frozen artichoke hearts, sub in drained canned artichoke hearts.
Jacob Fox
Jennifer Causey
Photographer / Brie Passano Styling / Annie Probst / Holly Raibikis
Romulo Yanes; Food Styling: Torie Cox; Prop Styling: Claire Spollen
