This selection of recipes was carefully chosen for our 2014 recipe calendar.
Rainbow Pizza
January: Make any pizza more nutritious by reducing the cheese, sticking with lean meat and fresh veggies for the toppings and choosing whole-grain crusts.
View recipe »Boneless Buffalo Wings
February: Love blue cheese with your wings? Make up a batch of our Herbed Blue Cheese Dressing.
View recipe »Vegetarian Chili
March: Slow cookers are the perfect tool for working with whole grains and fiber-rich beans to give them the long cook time they need to become tender.
View recipe »Breakfast Burritos
April: No time to make breakfast every day? Make a batch of these to freeze and reheat for a healthy, flavorful breakfast that’s easy to grab and go.
View recipe »Strawberry Mint Spritzer
June: Turn any fresh seasonal fruit into a spritzer as a yummy alternative to high-sugar, high-calorie drinks. Choose soft fruits like peaches and berries for the best results.
View recipe »Coconut Chicken Satay
July: Keep grilling healthy by choosing lean meats and including a wide variety of veggies. Kebabs work equally well for meat or vegetables.
View recipe »Edamame Wheatberry Salad
August: Get the best of whole-grain salads by dressing them in advance. Even an hour in the fridge can help the grains soak up the flavor of the simple dressing used here.
View recipe »Apple Crumb Squares
September: Try modifying your favorite baked treats recipes! Can you replace part of the sugar with fruit puree? Can you use whole-grain flour? Are you using plant-based oils for your fat?
View recipe »Berry Scary Shake
October: Any berry would taste great in this creepy shake. While you’re working the blender, let your kids draw scary faces on paper cups for a spooky party treat.
View recipe »Pumpkin Cornbread
November: Any recipe that calls for pureed squash can used canned pumpkin, saving you time and letting you enjoy one more pumpkin dish.
View recipe »Artichoke Spread
December: Serve this dip with whole grain crackers and vegetable sticks at any party.
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