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This soup is great for lunch with a salad and a slice of whole wheat baguette for dipping. To keep the sodium in the recipe low, choose low- or reduced-sodium chicken stock or make your own at home.

Who says you can only use white potatoes for a potato salad? This dish will be a welcomed surprise at your next summer picnic.

This low-carb appetizer is a much lighter version of traditional spinach artichoke dip, but it still packs in great flavor. Whip this dip up in no time for your next party.

These make for a unique holiday appetizer or side dish that your guests will love.

Here’s a new twist on oatmeal instead of the usual sweet oatmeal dish. It makes a great breakfast for one!

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.

Falooda is a sweet milk-based dessert common in the northern part of India. It is thought to have originated from a Persian dessert known as faloodeh. Traditional Indian falooda contains vermicelli made from wheat, but in this recipe I use buckwheat noodles.

Earthy spinach, crunchy cucumber, fragrant tomatoes, and sharp feta complement the creamy richness of avocado in this attractive salad. A slightly spicy lemon-lime dressing takes it from simple to sensational.

Get a jumpstart to your morning with a slice of these berry-filled baked oats. Filling and slightly sweet, this mediterranean style recipe will keep you satisfied all morning.