Risotto is typically made by slowly adding hot broth to short-grain rice, but this variation uses riced cauliflower instead. The result is a creamy, risotto-like texture that’s significantly lower in carbs and higher in fiber to minimizes glycemic impact.

Making soup is one of my favorite ways to prepare for a busy week. Having a batch in the fridge means I’ve got a healthy meal that I can reheat in a few minutes. This black bean soup strikes the perfect balance between health value and taste!

Prep this broccoli slaw ahead, so you’ve got a satisfying lunch waiting for you in the fridge, packing a little over a cup of cruciferous vegetables per serving.

Craving healthy comfort food? A filling, one-dish meal like this autumn-inspired grain bowl is your answer!