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Dark leafy greens are an antioxidant-loaded nutrient powerhouse. Combine them with hearty lentils and buttery delicata squash for a soup that is bright, healthful, and pleasing to the taste buds.

Good fat, bad fat, no fat, low-fat, butter, margarine, olive oil — is your head spinning yet?

Oats aren’t the only breakfast-friendly grain. Wheat berries add a sweet, nutty, and satisfying bite to your otherwise average oatmeal.

With hearty farro and fiber-loaded vegetables, this recipe promises to “squash” your hunger. Concerned about bitter kale? Don’t fret, the sherry vinegar will cut the bitterness and leave nothing but luscious greens.

Don’t toss those leaves! Celery, carrot, and cauliflower leaves are actually edible and add a pop of flavor to your meal. Use them in place of greens like in this celery and cauliflower leaf salad.

Maximizing the benefits of working out includes choosing the right foods to fuel up and recover quickly after all that effort!

If you’re not already eating fermented foods, what are you waiting for? Good for your gut and made with just a few ingredients, sauerkraut is a good place to start. Use it to top a grain bowl, tacos, a bean burger, or try one of the many other suggestions made below.

In recent years, sugar has been deemed a major contributor to our nation’s obesity crisis, along with other health conditions. It’s true that added sugars add empty calories to one’s diet, and few of us need more of those!

Eating a variety of colorful plant foods not only adds variety and texture to each meal, it has been linked to reduced risk of chronic disease, better aging, and general health and wellness.

Although readily available year-round, seasonal green beans really take the spotlight. For a quick and easy lunch or side dish, fresh green beans are blanched to retain their beautiful vibrant color and are paired with chopped hard-boiled eggs and briny olives.