Healthy Cooking Methods & Style Recipes

Sure, the slow cooker's great for stews and soups, but it also happens to make a mean lasagna! In this ingenious slow-cooker recipe, all you have to do is chop your veggies, then layer the ingredients (raw) into the crockpot. Serve with: Garlic bread and a green salad.

In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella. Serve with a mixed green salad with vinaigrette.

Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor.

Spiralized broccoli stems transform into tender "noodles" in this lo mein-inspired vegetarian recipe. Serve on top of brown rice or buckwheat soba noodles.

For a fast weeknight pasta dinner, why not cook your sauce and pasta all at once? By using the exact amount of water you need to cook the pasta--no colanders here--the starch that cooks off into your pasta water, which you usually drain away, stays in the pot, giving you delectably creamy results.

Adding granola to this fruit pop recipe upgrades it from frozen treat to healthy grab-and-go breakfast. Kefir brings probiotic power, and honey and fruit add a touch of sweetness.

This quick and easy recipe blends quinoa and chia seeds for a protein-packed dessert or grab-and-go breakfast. This recipe uses kefir rather than milk for a probiotic boost and instead of refined sugar, this pudding relies on maple syrup for its sweetness. Prep time is minimal--just leave the mixture in the refrigerator overnight to firm up.

This frappe harnesses the flavor power of a turmeric spice mixture for a cool treat. The golden-milk spice mix is combined with kefir, coconut milk and honey before being whirred together for a frothy delight.

The secret to getting these scrambled eggs creamy is whisking plain kefir into the uncooked eggs. Using the French method for soft curds, the beaten eggs are cooked slowly. For the best results, use a nonstick pan.

James Beard Award-winner and Top Chef contestant Karen Akunowicz of Fox & the Knife in Boston turns this Italian-inspired bread salad into a hearty fall dish. Instead of tomato, fennel mingles with the vinaigrette to let the bread soak up its licorice notes, while the arugula lends the dish a hint of pepper. The lemony vinaigrette is so simple and tastes so much fresher than store-bought. Make a double batch to toss on other salads. It will keep in the fridge for up to a week. Add some shredded chicken to the salad to make it a meal.

Master the perfectly seared sirloin steak with this easy method, while playing with fresh herbs to enhance the flavor. The key to success: letting the meat come to room temperature before adding to the pan to ensure it cooks evenly. Rosemary and garlic give it an irresistible herby finish. For the best results, let the steak rest before serving.

Forget the maple syrup and powdered sugar. Here, French toast gets a savory dinnertime makeover by fusing two brunch favorites. Slices of crusty French bread are dunked in mustardy egg custard and topped with red onion, smoked salmon, dill and a simple caper-cream sauce.

This refreshing frozen orange margarita is bursting with orange flavor and easy to make. If you prefer a more alcohol-forward drink, you can cut down the amounts of ice and orange juice to 2 cups and 1/2 cup, respectively.

If rolling seems like too much work, serve these up as bowls. Chop up the nori to sprinkle on top.

You won't want to let a drop of this creamy lemon sauce go to waste. Serve with rice pilaf or roasted potatoes to soak it all up.

The adobo sauce in a can of chipotles lends earthy heat to the crema that tops these bowls. Don't toss out the unused peppers! Freeze them in an airtight container and pull them out to add to sauces, marinades or chili.

Adding cooked veggies to these mini meatloaves helps the lean turkey stay juicy.

The leeks get silky when they cook down in this luscious, tangy mustard sauce. Serve over mashed potatoes.

Fire-roasted tomatoes add slightly smoky flavor to red lentils. The addition of mashed potatoes gives this an upside-down shepherd's pie feel.

Pan-frying Brussels sprouts brings out their nuttiness, a flavor that pairs well with the rich bacon and creamy sauce here.

The spiced chicken atop these bowls is ready fast with the help of the broiler. Serve with warm whole-wheat pita for scooping up extra hummus at the bottom of the bowl.

A blend of dates, sunflower seed butter, salt and vanilla make these bites surprisingly reminiscent of salted caramel--both in taste and texture. Unlike our ultra-easy mix-and-match basic energy ball recipe, you'll need a blender to make a paste for the base of these balls, but the extra effort is oh-so-worth it for the sweet and satisfying result.

Give your mind and body a boost with this tart cherry superfood shot. Tart cherry juice is rich in heart-healthy polyphenols and anthocyanins, which can help fight free radicals and thwart inflammation. And some researchers have found that regularly consuming tart cherry juice may improve one's cognitive abilities. You can find 100% tart cherry juice in the juice aisle at most large grocery stores.

Spinach, celery and apples pack a nutritional punch in this green superfood shot. Spinach is rich in vitamin A, folate, calcium and iron, and pairing it with vitamin C-rich lemon juice helps your body absorb the iron from the leafy greens. Apples hold a lot of their cancer-fighting antioxidants in the peel, and while you may glaze over celery juice, the crisp green stalks contain the antioxidant apigenin, which can promote the death of cancerous cells, according to lab research.

These two-bite, protein-packed snacks have all the flavors of a campfire favorite rolled right in. Mini chocolate chips and graham cracker pieces are blended into the base mixture, while a mini marshmallow is tucked into the center. Even better, they're no-bake and you can make a big batch in about 30 minutes.