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With plant-based protein from chickpeas, this recipe fits a vegetarian, vegan or low carb eating pattern. Pair this chickpea salad with a leafy green salad for a delicious meal the whole family will love.

To make this Baked Cauliflower Puree, use a hand blender. This must-have kitchen gadget is a great way to save time and dishes. Puree the food right in the pan it was cooked in, and clean up is a breeze.

This salmon dish is a great way to get in your heart-healthy omega-3 fatty acids for the day. The spinach, feta and other seasonings give this nutritious dish extra flavor.

Adjust the veggies in this soup based on what you have in your refrigerator. Get creative with the veggie combination that you use!

If you don’t want to serve all of this soup at once, cook only the amount of pasta and beef that you want to serve. Save remaining ingredients for leftovers.

Here’s a quick weeknight dinner to enjoy with your family. Fish can make a great entrée when you are pressed for time since it cooks quickly, plus it’s a great source of lean protein.

A light and easy dish, this grilled shrimp offers a lot of flavors. It can be eaten on its own or with a side of a nonstarchy dish like cauliflower rice.

Healthy eating can taste delicious and doesn’t have to be boring! Try these burgers at your next tailgate or BBQ and your guests will have no idea they are eating a healthy burger.

Who doesn’t love a great guac? While avocados are so good for us and we can enjoy them on a daily basis, minding the serving size is key. Whenever I make guacamole, I try to complement the avocado with a vegetable to bulk it up and reduce the amount of avocado in the recipe. Cucumber is great because it is refreshing and does not alter the flavor. Zucchini would be great too. Serve with sliced radishes or jicama instead of tortilla chips for a low carb snack or appetizer.

Although they look like elegant truffles, these sweet treats are packed with tons of healthy nutrients. Dates have been cultivated for more than 5,000 years. This recipe can be made in advance and stored in the refrigerator for up to a week or in the freezer for up to a month. Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.