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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.

This light tender tilapia dish with has a nice crunch to it and makes a great entrée for V-Day or any other day of the month!

We all have those busy weeknights, but look no further if you need a quick dinner recipe. This is a great seafood dish that can be made in less than 15 minutes! Pair with steamed veggies and brown rice for a quick, balanced meal.

Curry is a popular dish in several Asian countries. Try this delicious fish curry recipe served over brown rice with a side of veggies.

This almond milk-based tapioca is based on the classic coconut milk tapioca soup served throughout many parts of Asia. This almond milk version is much lighter than the original, and just as tasty. Try it out with other fruits, or even sweet potato and taro!

Farrotto is a version of risotto. It’s just made with the whole grain farro instead of white rice!

This grilled tilapia is a fresh and flavorful dish that fits in the Low fat and Low Carb eating pattern. Tender tilapia fillets are grilled to perfection and served with a vibrant salsa made from crunchy corn, tomatoes, onions, and cilantro, all atop a bed of peppery arugula.