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The traditional butter and cream in this recipe have been replaced with olive oil and yogurt. With pumpkin, the risotto achieves a creamy consistency without the extra fat.

Author Robyn Webb says, "Quinoa is not the usual grain in risotto, but this protein-packed, tiny grain cooks quickly and results in a wonderfully fragrant risotto-like dish."

Risotto is traditionally made with starchy rice, but this version made with barley is higher fiber, and has a delightfully chewy texture. Adding the liquid to the grains 1/2 cup at a time gives them a rich, creamy texture by the time they are done cooking. Serve this as whole-grain side to a protein entree, like this Mediterranean Chicken and Artichokes, or add cooked chicken or shrimp and a handful of green to make this a complete meal.

Even when you think you have only enough time to open a can of vegetables, you can make this tasty side instead.

Use mustard, turnip, kale, or collard greens for this recipe which ends up costing just 49 cents per serving!

Experiment using other fruits such as pears to make these chips.

This quick, low-fat dessert will be a crowd pleaser and it’s beautiful colors make it a great dish to celebrate 4th of July!

Irish Soda Bread is a great quick bread to make and this whole wheat version makes it healthier and heartier. It goes great with your favorite sugar free jam or with your St. Patrick’s Day meal!