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Roasting vegetables is the best way to bring out their natural sweet flavor. It’s easy to do and these three fall veggies make a tasty medley.

These wraps make for a light and tasty appetizer. You can also make them with leftover grilled or baked salmon.

It’s hard to believe, but frozen bananas make a great base for this four-ingredient soft-serve “ice cream” that’s low in saturated fat. Shop for small ramekins or cups to make portion control easy when serving desserts like this one.

When you are craving something cheesy, try this low-carb snack. Cauliflower adds extra fiber and nutrients and baking gives it a light crunch. You can add garlic powder and/or a sprinkle of red pepper flakes to give them an extra kick of spice.

Fruit sorbet is a satisfying dessert that gets it's sweetness from natural sugars in fruit, plus all the nutrients and fiber found in fresh fruit. When fresh produce is in season, cut up and freeze the fruit yourself. Otherwise, you can find an abundance of frozen fruit in the grocer’s freezer. Play around with other fruit combinations like mango-strawberry, peach-raspberry or pineapple-banana. You could pour the mixture into popsicle molds, too, for a perfectly portioned treat.

This pumpkin smoothie makes a unique yet tasty treat for the holiday season.

This Quinoa Pilaf is a nutrition powerhouse because quinoa provides more protein than other grains and it’s also a good source of potassium an dietary fiber.

This salad can be served immediately but is best made the day before. To cool the quinoa quickly, spread it out on a baking sheet and refrigerate until cool.

The huge timesaver in this recipe is using frozen winter squash, which is surprisingly delicious. This makes a great fall side dish. If you don’t like squash, you could substitute sweet potatoes for it in this recipe.