quick and easy

Apples and peanut butter are a classic pair. Try them blended together in this healthy smoothie recipe.

This black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We've loaded it with pico de gallo, fresh cilantro and avocado, plus an easy hummus dressing to drizzle on top.

This healthy green smoothie gets super creamy from the frozen banana and avocado. Make ahead (up to 1 day) and store it in the fridge until you need a veggie boost.

Cheddar cheese, scallions and bacon flavor these "twice-baked" sweet potatoes. Quick and easy to make, this loaded sweet potato recipe is perfect for the holidays or a weeknight meal.

Sautéed spinach (or any greens) with garlic and a squeeze of lemon (or vinegar) is a simple formula that lets spinach shine and will never go out of favor.

Get a probiotic boost at breakfast when you add kefir to your smoothie. Feel free to use any berries and nut butter you have on hand for this healthy smoothie recipe.

Oven-roasted fingerling potatoes can be a special holiday side dish, but they're quick enough to enjoy on a weeknight too. The secret to these crispy roasted fingerling potatoes? Getting the baking sheet nice and hot before you spread the potatoes on it.

The combination of kale and avocado makes this healthy smoothie recipe extra green. Chia seeds lend a heart-healthy punch of fiber and omega-3 fatty acids.

This vegetable-studded frittata recipe is one of the quickest meals you can make. Have it for breakfast, or serve it for lunch or dinner with a tossed salad and a slice of olive oil–drizzled crusty baguette.

In this creamy radish soup recipe, radishes are sautéed and pureed with potato, creating a velvety, healthy soup. Cooking radishes also tones down any bitterness while leaving plenty of sweet, earthy flavors to enjoy. Using smaller radishes will give the soup a pretty pink hue, like the one pictured here, while larger radishes result in an almost white soup.

This flavorful burrito bowl features grilled chicken coated in a spicy chipotle glaze. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthier dinner.

Pack classic Cobb salad upside down in a Mason jar for a healthy grab-and-go lunch that won't get soggy sitting in the fridge all morning. Choose the tangiest aged blue cheese you can find; its flavor will go a long way.

This version of sunomono uses more readily available English or slicing cucumbers, but if you live near an Asian market, you could substitute Japanese cucumbers. Some recipes call for salting the cucumbers first, but we found that squeezing them in paper towels removed enough excess moisture without adding additional sodium. This Japanese-inspired salad is cool, crisp and simply delicious.

Butternut squash steams quickly, making this a great cooking technique to enjoy this fall vegetable as a weeknight side dish. For extra flavor, toss the steamed butternut squash with salt, pepper and a little bit of olive oil, butter or Parmesan cheese after cooking.

Sweet, sticky dates act as the glue for these no-bake energy balls. Perfect for hikes or during sports, this healthy snack travels well.