I’m a big fan of Asian food, especially takeout. But while takeout is awesome, it’s not always the healthiest option, even when it’s vegetable-based. Cooked or fried in lots of oils, most dishes can be very high in calories and offer little nutritional benefit.Read Full Story
What’s better than a piping-hot bowl of homemade soup once the weather cools off? Nothing! And this particular soup is the epitome of fall, infused with fresh apple cider, beer and cheddar and Brie cheeses.Read Full Story
Nothing makes me happier than a delicious Mexican meal, especially when it’s on the healthier side and easy. This one-pan veggie taco skillet is perfect for the busy family and is even meatless, though you wouldn't guess it.Read Full Story
Fall is my favorite time of year — I love all the warm, earthy ingredients we typically use during these months. I especially love roasting chicken during the fall since it yields juicy, flavorful meat that sometimes grilling can’t duplicate.Read Full Story
I love nothing more in the fall than butternut squash. Soups, stews, roasted or in salads, this veggie has become my go-to staple when the weather cools off. I decided to use this yummy, slightly sweet squash to make a hearty filling for fall-inspired lasagna, but without all the hassle traditional lasagna can be.Read Full Story
Zucchini has become such a popular vegetable over the last year or so, being transformed into pizza crusts and into noodles to replace pasta. In this recipe, I wanted to keep zucchini in its natural form but serve it in a way that was not only delicious but also a filling main dish.Read Full Story
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