Find all the healthy recipes from Cooking Light's October 2018 issue.
Credit: Victor Protasio


F      Fast
G     Gluten Free
M     Make Ahead
V     Vegetarian
Check out all of our staff faves in Italic


Credit: Jennifer Causey

Condiments & Sauces

Credit: Caitlin Bensel


Treat your guests to these whole-grain rice bars. Nut butter gives the low-sugar, festively decorated treats 2g protein per serving.

| Credit: Jennifer Causey

Main Dishes

Beef & Lamb

Credit: Jennifer Causey

Fish & Shellfish

Look for smaller acorn squash; they tend to be less fibrous than larger ones. Red miso is the most potent variety of miso and is a worthy investment for this recipe. In a pinch, lower-sodium soy sauce is a good substitute.

| Credit: Caitlin Bensel


Use preground fennel and coriander seeds if you’re short on time; you’ll lose the texture the crushed seeds provide, but you’ll get the same great flavor. Substitute 2 teaspoons each of the ground seeds for 1 tablespoon whole seeds.

| Credit: Caitlin Bensel


Credit: Caitlin Bensel


Credit: Jennifer Causey


Credit: Ryan Liebe


Credit: Caitlin Bensel

Soups & Stews

If you love the flavors of a loaded baked potato—think cheddar cheese, crisp bacon, and the bright bite of chives—but are on a low-carb diet, then this soup is for you. We swap out the spuds for cauliflower and swirl the whole thing into a soup that has just 12g of carbs per serving—not bad for a hearty meal. 

| Credit: Ryan Liebe