Find all the healthy recipes from Cooking Light's October 2018 issue.

February 27, 2018
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Victor Protasio

KEY

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

Appetizers

Jennifer Causey

Condiments & Sauces

Caitlin Bensel

Desserts

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

Jennifer Causey

Main Dishes

Beef & Lamb

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.

Caitlin Bensel

Pork

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.

Caitlin Bensel

Poultry

Caitlin Bensel

Vegetarian

Jennifer Causey

Pasta

Ryan Liebe

Sides

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. 

Ryan Liebe