New This Month

Build a Better Meal

  • Photos by Marcus Nilsson

You know the drill. Eat more fresh produce, lean proteins, and whole grains. And now here's how: Follow our blueprint of inspired meal ideas to help put those words into action morning, noon, and night.

6 Brown Rice Cake Snack Ideas

Nibble on some inspired ideas for light and tasty brown-rice cake snacks from our test-kitchen editors.

Just One Soak

You've no doubt heard all the buzz about nutrient-packed chia seeds. Well, here's a super-easy way to include them in your daily routine: Soak the seeds in almond milk or water until they take on a chewy texture reminiscent of tapioca pudding, about 20 minutes. Soaked chia seeds can be refrigerated for up to five days, so you can make a big batch at the start of the week. Stir a couple of spoonfuls into a smoothie or oatmeal; or for a parfait, layer with fresh fruit and maple syrup.

Rethink "Over Easy"

A scramble doesn’t have anything on our new favorite way to eat eggs. Soup for breakfast? Indeed! To change things up, spike the soup with hot-pepper sauce or red-pepper flakes and experiment with other tender greens, including baby kale, watercress, or tatsoi.

Return to Blender

Juicing may get all the attention, but smoothies are (still) another great way to boost your energy. They also retain their bulk -- the all-important fiber that holds you over -- and definitely taste much fresher than anything from a bottle. (They won't set you back 10 bucks at a juice bar, either.)

Up Your Midday Fuel Efficiency

Dial back on grains and scale up on lean protein and fresh produce. Too often, popular “rice bowls” lean heavily on carbs. But just a few tweaks help these dishes strike a better balance. Pasta lovers can trade in traditional noodles for the ultimate gluten-free alternative. Cut into thin strips and briefly cooked, zucchini takes on an al dente texture that mimics pasta’s.

Go 50-50

You don't need to abandon your favorite comfort food -- just give it an update. This flavorful main dish is destined to become part of your regular rotation. It features the healthier combination of equal parts ground chicken (which has half the fat of beef) and broccoli; the steamed florets help make it extra-moist. A sweet-and-savory glaze of ketchup, Dijon mustard, and brown sugar provides the trademark top.

A Cut Above

Vegetarians and meat-eaters alike will appreciate the appeal of this hearty knife-and-fork dish. It’s made by cutting a head of cauliflower, trimmed stem and all, vertically into thick slabs, then roasting it until it's crisp and browned on the outside but still tender inside. We paired each "steak" with romesco sauce and fresh herbs and microgreens. In place of romesco, you can try tapenade, chimichurri, or salsa verde.