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Try these airy pieces of non-bread any time of day. This cloud bread recipe is just three ingredients. Use it as your bread in an egg sandwich for breakfast. Spread with peanut butter and jelly for lunch. Or top with some fruit for a snack. Add herbs before cooking. The options are endless. (Serves 6)

Cloud Bread Ingredients

• 3 eggs, separated
• 1/8 teaspoon cream of tartar
• 3 tablespoons softened cream cheese or Greek yogurt

Directions

Preheat oven to 300°F. Separate the eggs into two bowls. Add the cream of tartar to the egg whites and whip it into stiff peaks using a mixer. Add the cream cheese or

Maple syrup adds a little extra flavor to this Pumpkin Maple Pie, a traditional Thanksgiving dessert.

Feel free to add less pasta and more kale to make this more carb friendly. 

(Serves 4)

Ingredients

• 8 oz. whole wheat or whole grain pasta
• 1 c. baby portabella mushrooms, chopped
• ½ c. sundried tomatoes
• 1 ½ c. kale
• 2 links lean turkey or chicken sausage
• 1 T whole wheat flour
• 1 c. milk
• ½ c. shredded Italian blend cheese
• Black pepper
• Garlic powder
• Onion powder
• Italian seasoning

Directions

Cook pasta according to package instructions. (Important: Right before draining the noodles, save a ladle-full of hot, starchy cooking water to use for the sauce.) In a skillet, sauté all vegetables and season with pepper

Winter squash is classified as a fruit, but when we cook, we treat it like a vegetable. Try this simple, fall recipe. (Serves 4)

Ingredients:

• 3 medium acorn, winter or butternut squash, cut in half and seeded
• ¾ c. orange juice
• 2 T minced fresh ginger (or 2 to 3 t ginger powder)
• 2 T butter, unsalted
• 1 T brown sugar, packed
• 1 T orange peel, grated
• Cooking spray
• Optional: salt and pepper to taste, toasted pumpkin or sunflower seeds, dollop sour cream

Directions:

Preheat oven to 375 F. Place halved squash in a pan coated with cooking spray. Coat outside of squash with cooking spray as well. Roast for 30 to

Jollof rice is a popular dish in West African countries. Enjoy with your favorite mixed vegetables or with meat. (Serves 4)

Ingredients

• 17 oz. beef, chicken, lamb, or mixed vegetables
• ¼ c. vegetable oil
• 4 large onions
• 6 large tomatoes, blended
• 6 cloves garlic, pressed
• 6 ¼ c. water or stock
• 2 T tomato paste
• 1 t ground white and black pepper
• Salt to taste
• 4 1/2 c. long grain rice

Directions

Boil meat with salt, pepper and some chopped onions in a medium pot until tender - approximately 20 to 45 minutes or more, depending the cut of meat. A pressure cooker can shorten the process if using beef. Reserve the

A tasty summer soup recipe that's cool and refreshing. 

(Serves 4)

Ingredients

• 5 medium tomatoes, ripe
• 1 red pepper, quartered
• 1 green pepper, quartered
• 1 large cucumber, quartered
• 1 clove garlic, finely chopped
• 1/4 c. olive oil
• Juice from 1 small lemon
• Worcestershire sauce
• Paprika
• Salt and pepper to taste

Directions

Add tomatoes to blender and puree. Place the puree in a large glass or stainless steel bowl. Puree 3 of the 4 quarters of the peppers and cucumber and add to the tomato puree. Coarsely chop the remaining quarters into pieces (about 1/4 inch or smaller). Add pieces, olive oil, garlic, lemon

This colorful soup is fresh and flavorful and is a Polish recipe. Enjoy on a hot day. 

(Serves 4)

Ingredients

• 5 beets, preferably with stems
• 1 cube of beef bouillon
• 2 cucumbers, peeled and grated or thinly chopped
• Bunch of scallions, chopped
• 4 c. plain yogurt
• 4 c. kefir
• Salt and pepper
• Fresh dill, chopped
• Hard boiled eggs

Directions

Remove, wash and dice beet stems. Peel and grate, or thinly chop, beet roots. Place in large pot. Add bouillon cube and water, just to cover. Boil until beets are tender. Cool. Add cucumbers, scallions, yogurt and kefir. Mix well. Season to taste with salt and pepper. Serve

This nourishing, Spanish rice dish is lower in fat and includes chicken, turkey sausage, and clams. 

(Serves 4)

Ingredients

• 8 oz. boneless, skinless chicken breasts
• 4 oz. deli-fresh, smoked turkey sausage, cut into bite-size pieces
• 1 t olive oil
• 1/2 medium onion, diced
• 1 medium tomato, chopped
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 t sweet paprika
• 2 cloves garlic, chopped
• 2 T fresh parsley, chopped
• 1/4 t saffron
• 1 c. brown rice
• 1 c. low-sodium chicken stock
• 1/2 c. frozen peas, thawed
• 12 little neck clams

Directions

Simmer 3 cups water in a small saucepan over medium heat. Add chicken and cook