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Never tried asparagus raw? This is your chance! Parmesan cheese, tangy Dijon mustard and lemon in this dressing are a bold accompaniment for the thinly sliced asparagus and peppery radishes.

You can make large batches of this low-sodium herb blend and use it to season chicken, pork tenderloin, fish, potatoes or other foods. Low-sodium eating does not have to be bland and boring. If you like spicy foods, add some cayenne pepper to this blend.

Fruit is full of antioxidants, vitamins and fiber. If you want to take this on a road trip - pack fruit in small, individual plastic containers and keep in a cooler.

This dish is one that is typically served in Venice in the cicchetti bars.

Get creative during your DIY pizza night with this “nuts for pine nuts” pizza! Between a crispy cauliflower crust, a zesty hummus base, and a medley of veggies and roasted pine nuts, you’ll have a pizza that’s slightly sweet, perfectly savory, and worth going NUTS for!

If you want to start your day in a nutritious way, then having this green smoothie bowl as a complete breakfast meal is how you do it! Fresh spinach is what gives this smoothie bowl its vibrant green color. The sliced fresh fruit adds both flavor and flair. The base of the bowl is a Splenda® French Vanilla Diabetes Care Shake, which provides sweet flavor, plus protein, healthy fats, fiber, vitamins, and minerals.

If you’re getting tired of the same old dressings, you must try this sweet and smoky chipotle vinaigrette! It gets its sweetness from zero-calorie Splenda® Granulated Sweetener and its kick from chipotle peppers in adobo sauce. Enjoy on a southwest salad or roasted vegetables, as a dip for quesadillas, or in a burrito bowl filled with black beans, avocado, corn, and cilantro.

Nonstarchy veggies—like asparagus, peppers and mushrooms—are packed with vitamins and minerals, yet low in calories and carbohydrate. Use simple, delicious ideas like this recipe to fill half your plate with nonstarchy veggies!