Roasted vegetables are one of the most versatile foods you can make throughout the year, but especially in winter, when pickings are slim. This recipe, from Dave Asprey's new Bulletproof: The Cookbook, is a terrific way to eat fresh veggies, since it will be delicious no matter what's in season, from sweet potatoes to carrots to parsnips to broccoli. The trick: Start with thick-cut bacon. Just two slices add the perfect salty and smoky element—and turn a potentially humdrum side into one with rich flavor.
Restaurant-Worthy Seafood You Can Totally Make Yourself
Michael Graydon and Nikole Herriott
A way to make fish with a crunchy, golden exterior without frying? Meet pan-roasting, one of the most effective and mouthwatering techniques for cooking nutritious salmon, cod or other seafood that doesn't involve tons of oil. This recipe, from Bon Appetit: The Food Lover's Cleanse explains just how to do it (the method takes all of nine minutes), and has you top the cooked fillets with a grapefruit-cabbage slaw that gets its creaminess from protein-rich yogurt.
Whether you serve them on a bun or over a bed of mixed greens, plant-based patties are a satisfying and healthy vegetarian meal. This simple recipe, from the new book The Plantiful Table, by Andrea Duclos, from the blog OhDearDrea, uses a can of chickpeas as its base and also includes corn, peas, fresh herbs and carrots. The fresh-tasting burgers freeze well, so you'll never need to buy packaged ones again.
If you, or someone at your table, aren't a fan of asparagus, Emily von Euw has the recipe for you. In her new book The Rawsome Vegan Cookbook, she explains that pairing the earthy-tasting, fiber- and folate-packed vegetable with apple-cider vinegar results in a tangy, addictive side you'll make again and again. She also uses a tiny bit of maple syrup for subtle sweetness, plus tamari (a wheat-free soy sauce) for a salty kick.
Low and slow doesn't just apply to barbecue—it's also the secret to making deeply flavored, tender cannellini beans. In The Anti-Inflammation Cookbook, Amanda Haas explains how the process couldn't be simpler: You soak the beans overnight (or, you can follow her shortcut soak technique), boil them then simmer for about two hours. The final step is to combine the legumes with garlic, rosemary and thyme that you've cooked lightly in olive oil. Enjoy the beans—which are high in protein and complex carbs—on their own as an entrée, alongside chicken or roasted vegetables or spread on toast.
When comfort-food cravings strike, this reliable pasta bake is one recipe you'll be happy to have in your arsenal. It's easy to prepare and is more healthful than you'd think, thanks to fat-free ricotta and part-skim mozzarella. Plus, it includes spinach for a vitamin boost.
Whipped cauliflower is so delicious that we now prefer it to traditional pureed potatoes. That's because even when you puree the cruciferous vegetable, it retains a bit of texture, but without the gumminess that can result when you overcook the potatoes. Also, you feel a lot less stuffed after eating it, since this dish is low in carbs. Bonus: These mashed potatoes cook in half the time.
Topping creamy, crunchy avocado toast with a poached egg not only adds protein, but also rich flavor. The protein (and the feeling that you've eaten something decadent) helps you stay full longer than you would if you'd just had avocado and toast. <br><br> <strong>Get the recipe: <a href="http://www.oprah.com/food/Avocado-Toast-with-Poached-Egg-Recipe_2" target="_blank">Avocado Toast with Poached Egg</a></strong>