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Fit to Eat

Explore 104 recipes, 2 articles, 1 video, and more

French Lentils with Caramelized Celery Root and Parsley

Time:1 hour
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Mango-Lime Granita

Other Ideas:
Dessert, Granitas, Limes, Mango
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Twice-Baked Butternut Squash

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Quick Escarole Avocado Radish Salad

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Crisp Tofu with Crudites and Sesame-Ginger Dipping Sauce

Ingredients
  • 5 teaspoons coarsely chopped peeled fresh ginger
  • 1/2 head green cabbage (1 pound), cut into 1/2-inch-thick wedges
  • 1 1/2 packages firm tofu (21 ounces total), cut into 2 dozen pieces and pressed
  • 1 tablespoon toasted sesame seeds
  • 1/4 cup tahini
  • 8 ounces green beans, trimmed, steamed until crisp-tender
  • 1/2 teaspoon toasted sesame oil
  • 1 red bell pepper, seeds and ribs removed, cut lengthwise into 1/2-inch-thick strips
  • 5 teaspoons low-sodium tamari soy sauce
  • 1/4 teaspoon coarse salt
  • 1 1/2 teaspoons honey
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
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Roasted Red Peppers With Anchovies and Olive Oil

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Whole-Wheat Pasta with Garlic and Olive Oil

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Spicy Tomato Juice

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Lime Seviche

Ingredients
  • 1/4 cup freshly squeezed lime juice
  • 1 jalapeno pepper, seeded and diced
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon extra-virgin olive oil
  • 1 pound firm sea bass, or halibut, skins removed and cut into 1/2-inch dice
  • 3 scallions, white and light-green parts only, thinly sliced on the bias
  • 1 cucumber, cut into matchsticks
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 1 avocado, peeled, pitted, and cut into 1/2-inch dice (optional)
  • Salt and freshly ground black pepper
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Chilled Yogurt-Spinach Soup with Shrimp

Ingredients
  • 1 1/2 cucumbers (about 1 pound), peeled, seeded, and cut into 1-inch pieces
  • 2 containers (7 ounces each) plain low-fat Greek yogurt (2 percent)
  • 1 3/4 cups low-sodium store-bought chicken broth
  • 2 scallions (white and pale-green parts cut crosswise into 1/2-inch pieces, dark-green parts julienned)
  • Coarse salt and freshly ground pepper
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 5 ounces baby spinach
  • 1 tablespoon finely chopped plus 1 teaspoon red onion
  • 1 tablespoon plus 1 teaspoon, freshly squeezed lemon juice
  • 1 pound rock shrimp, rinsed well
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