Chefs with kids know how it's done: Toss carrot sticks with vinegar (!) and other tricks that actually work to get the little ones to eat those healthy snacks. (They might work on you, too.)
No cream required: Tahini gives this soup its buttery flavor and silky texture — and makes a serving of dark leafy greens unusually enticing.
A spring salad can be as simple as tender greens tossed with vinaigrette, or you can step it up by adding seasonal treats like peas, asparagus, radishes, and baby artichokes.
Next time you’re hungry, reach for a nut. Bite for bite they’re one of the most nutrient-dense foods you can eat. An excellent alternative to meat as a source of protein, most nuts are low in saturated fat yet high in good-for-you mono- and polyunsaturated fats. They also don’t contain cholesterol, unlike meat; instead, they have phytosterols, which research has shown to be heart-healthy.
The combination of almond butter and pitted dates creates a smoothie that is as rich and creamy as a milkshake. This breakfast drink is a good source of vitamin E and bone-building calcium.
Spring has asparagus and fresh herbs, summer has berries and tomatoes, fall has grapes, kale, apples, and pomegranates, but the near-barren farmer’s markets of winter don’t exactly scream “superfood!” But there are plenty of superfoods available in winter, and, no, you don’t have to mail-order them or even go to a specialty store.