Good Skin Foods: Healthy Recipes for Glowing Skin

Think of this dip as an Asian version of hummus, made with edamame, ginger and soy. Serve with rice crackers and/or carrot sticks.

Baked tofu tossed with storebought Thai peanut sauce makes a quick and healthy sandwich filling. Finish the sandwich with your favorite crunchy vegetables for added nutrients and fiber.

Toasted sesame oil transforms a humble staple like canned tuna into an elegant supper. We love the crunch of napa cabbage in this salad, but romaine lettuce would also work if you happen to have that on hand.

This simple sauté combines two summer stars--corn and tomatoes. If you don't have fresh basil or tarragon, use whatever is best out of your herb garden.

We give succotash--traditionally a Southern dish made with corn, lima beans and peppers--an update using edamame instead of limas and turn it into a main dish by adding shrimp. To get it on the table even faster, purchase peeled, deveined shrimp from the fish counter instead of doing it yourself. Make it a meal: All you need is a warm piece of cornbread to go with this complete meal.

This recipe is so beautiful and yet so simple to prepare--it's perfect for entertaining. You just spread a side of salmon with minced garlic, sprinkle with fresh basil, then layer sliced tomatoes on top. Put it on the grill for 10 minutes and you're done!

This frothy delight is a great summer treat when the summer heat makes hot coffee less appealing.

This lively salad captures the essence of early summer with ripe strawberries, chives and baby spinach. To make it a meal, top it with grilled chicken breast.

If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance.

Get an afternoon pick-me-up with these mocha-flavored frozen treats. A little of the cocoa settles at the bottom as they freeze, making a special chocolaty surprise on the top once the pop is unmolded.

Mushroom-soup lovers, this soup is for you! Russet potatoes make it hearty, and dill and paprika add plenty of flavor. We skip the generous amount of full-fat sour cream and butter typically used in creamy mushroom soups. Serve with a green salad and warm pumpernickel bread.

One of the most popular Indian dishes in the U.S. and the U.K., chicken tikka masala usually involves several steps including marinating and grilling the chicken before simmering in a curried tomato cream sauce. We've simplified it to a one-skillet dish and lightened it by increasing the vegetables, omitting the butter and using less cream. Serve with brown basmati rice and, for dessert, dates.

This sausage, pepper and mushroom pizza is just a little more work than calling for delivery (but not by much), but there's no tipping required when you make it yourself. Plus you get it fresh from your oven, and with whole-wheat dough and a generous amount of vegetables on top it's far better for you.

New England seafood chowder inspired the flavors here, but we've enhanced them further with Gruyère cheese and a crispy crumb topping. We like the combination of shrimp, cod and crab, but feel free to experiment with other types of seafood--scallops, clams and mahi-mahi would also work well.

Here we combine raisins, cinnamon, honey and almonds with orange juice, zest, wine and broth to make a rich, savory pan sauce for chicken. There's plenty of the gorgeous sauce, so be sure to serve whole-wheat egg noodles, couscous or rice on the side.

Grapefruit for dessert? Why not! In this broiled grapefruit recipe, grapefruit halves are topped with spiced brown sugar, caramelized under the broiler then topped with a dollop of vanilla-infused whipped cream.

Serve this grapefruit, hearts of palm and shrimp salad for lunch or as an appetizer. This shrimp salad recipe is low in calories, light and satisfying. Hearts of palm are the tender inner stem of certain species of palm trees, with a flavor similar to artichokes. Find them near other canned vegetables.

This healthy dinner salad recipe with cucumber, feta, basil and olives has edamame added for extra protein. Serve with toasted pita brushed with olive oil and sprinkled with oregano.

Lemon-oregano marinade amps up tofu in this ratatouille-inspired vegetarian kebab recipe. Serve with whole-wheat orzo tossed with olive oil and herbs, or in a wrap with yogurt sauce.

In this healthy salmon recipe, slow-roasting the fish at a lower heat creates a soft texture that's a nice contrast to the crispy leeks. Use the leftover oil from the leeks for salad dressing or to cook eggs.

Fruit, whole grains and greens for breakfast? Yes! Start your day off right with this breakfast salad recipe and you'll knock out half of your daily veggie quota with the first meal of the day.

Greek yogurt and nut butter boost protein, and ground flaxseed adds omega-3s in this fresh fruit smoothie recipe. Use ice cubes if you like a frosty smoothie or opt for water if you don't want it so cold.