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This quick and easy salad is ready in a snap with just a few ingredients, perfect for a balanced and quick lunch or side dish.

Cold soups are a wonderful way to begin a light meal. This emerald colored soup pairs nicely with a grain or pasta salad. The enticing ginger flavor will set your taste buds on fire for the next course.

Barbara Seelig-Brown created these burgers for a neighborhood picnic. She wanted to make sure that she was going to bring something healthy as well as tasty.

I was amazed the first time I made this recipe. Nothing can be easier or more delicious. I prefer the smaller littleneck clams as they are normally sweeter and plump.

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.

This avocado toast gets a boost of protein by adding a poached egg and a dollop of Greek yogurt. Serve these low-cost egg toasts with a green salad tossed in a light balsamic vinaigrette for a balanced breakfast or lunch filled with protein, veggies, and healthy fats.

This mixture is know as peperonata in Italy and is a typical garnish for roasted and grilled meats, but you could also pair it with a plant-based protein such as Moroccan Lentils with Stewed Tomatoes for a satisfying vegan meal. Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.

Brussels sprouts and oranges create a colorful, sweet-and-savory side dish that will make a beautiful addition to a Thanksgiving or holiday meal.

Despite its "health-halo," store-bought granola is often loaded with fat and added sugars. This super simple recipe gets its sweetness from applesauce and has no added fat. Perfect for topping yogurt, coating baked chicken, or adding a crumb topping to a fruit-based dessert. Make a big batch for meal prepping and store in a sealed jar for up to one week. Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN