Quick and Easy

Using your slow cooker during a busy week is always a good idea. The prep for this chicken curry is as simple as combining the chicken and spices in your crockpot or slow cooker.

Curry powder contains cucumin, a natural anti-inflammatory compound. Research shows that curcumin may reduce the risk for heart disease, Alzheimer's and even depression.

We recommend serving your curry brown rice and topping it with raisins, sliced green onions, chutney and chopped peanuts. So good!

These veggie-packed flatbread pizzas make for a quick & easy lunch or dinner option. They also make for a great appetizer!

Unlike your traditional pizza, these pizzas are packed with fiber from your veggies and whole grain goodness from your pita. Include whatever veggies you prefer or have on-hand to make this pizza your own!

We seem to always have extra carrots on hand and this carrot ginger soup is the perfect way to use them up! In addition to being full of fall flavor, this soup is also packed with nutrients. Carrots contain vitamin A, an antioxidant that supports healthy vision. Even though they aren't a bright color, white vegetables like garlic and onions are also rich in antioxidants!

This is one of my all time favorite ways to use up leftover apples during the fall and winter! I like to spread this apple butter on toast, muffins and sandwiches. I also love swirling it into yogurt at breakfast and adding it to a cheese board when entertaining.

The best part about this recipe? It's as simple as adding all of the ingredients to your crockpot. While the butter cooks, your house is going to smell absolutely amazing - just like fall!

Apples are a great source of the soluble fiber pectin. Soluble fiber helps to lower cholesterol levels and improves gut function.

Having a go-to bean salad in your repertoire is a must! Bean salads are easy to put together and can be adapted with whatever vegetables, herbs and spices you have on hand. The best part? They can be made in advance and keep well in the fridge for days. We love a good bean salad for weekday lunches for this reason!

Legumes like beans, peas, chickpeas, and lentils are a staple of the Mediterranean diet. They are high in fiber and protein and low in saturated fat, making them great for heart health.

We love this fall take on a classic black eyed pea salad. Butternut squash adds fall flavor along with immune-boosting vitamins C and A. Butternut squash is also a good source of potassium, a mineral that can help reduce blood pressure.

Everyone needs a good bean salad in their repertoire. They come together easily, keep well in the fridge for weekday meals and they are packed with nutrients!

Legumes are a main component of the Mediterranean diet. The legume food group includes all types of beans, chickpeas, peas, lentils and even peanuts. Legumes are high in fiber, which helps to keep us full and also helps reduce cholesterol. Beans are also a great source of plant-based protein.

You can use this salad in so many different ways and change it up based on what ingredients you have on hand. Here are a few of our favorite variations:

  • Black Bean & Mango Appetizer: Add Avocado to your salad, serve with blue corn chips and Enjoy!
  • Black Bean, Quinoa & Mango Salad: Add 1/2-1 cup of red quinoa to your salad. This makes the perfect easy lunch, dinner or side. Try with shrimp, salmon or chicken, Garnish with feta.
  • Black Bean & Mango Wrap: Place black bean salad in your favorite wrap or tortilla, add avocado or guacamole, sprinkle of feta. Enjoy!