Recipes

Catherine McCord, school-lunch maven and author of Weelicious Lunches (William Morrow, 2013), shares her expert tips to create a school lunch your child will actually eat.

Your kids will love this easy, quick school lunch recipe from Catherine McCord, founder of Weelicious.com.

No slime! Try this easy recipe for fiber- and phytonutrient-filled okra.

Make every bite count by stocking your daily diet with the most nutrient-dense options, including green leafy vegetables, berries, legumes, and whole grains.

Lentils are inexpensive, quick-cooking, and the most nutrient-dense of all legumes, with abundant lean protein, fiber, folate, and iron.

Like other leafy greens, peppery dandelion and watercress leaves are excellent sources of calcium and vitamins A and C; they’re also favorites for detox and anticancer diets. The spicy ginger vinaigrette sweetly balances the greens’ tangy edge.

This unique take on traditional, antioxidant-rich black bean soup adds whole-grain brown rice for hearty texture and even more nutrients. Reduce the amount of crushed red pepper if you like less heat. Serve with a dollop of plain Greek yogurt.

Pomegranates’ abundant polyphenols and potassium benefit your heart, and kale is chock-full of minerals, vitamin K, and anticancer sulforaphane. Peel away a pomegranate’s pithy white sections to reveal the tart-sweet, crimson seeds; or look for ready-to-eat seeds in your market’s refrigerated fruit section.

Ounce for ounce, berries offer the biggest nutrient punch of any fruit, with few calories. These desserts provide built-in portion control; using cooking spray rather than butter to keep the phyllo moist lowers fat, too.