Get ready for roasted cauliflower like you’ve never had it before! This version from our wellness team is bursting with the flavors of Sicily.
Looking to add some color (and flavor!) to your plate? Try this Asian-style Squash and Spinach from our wellness experts.
Getting more greens into your diet isn’t terribly hard. This Sauteed Swiss Chard With Slivered Almonds from Functional Medicine Director Mark Hyman, MD, is a great side that’s on the table in just about 20 minutes!
This Herb-Roasted Butternut Squash with Shallots and Garlic from Functional Medicine Director Mark Hyman, MD, pairs perfectly with baked fish, braised chicken or roast turkey.
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Mashed potatoes doesn’t have to mean white potatoes! Try this version from functional medicine specialist Mark Hyman, MD, featuring sweet potatoes, garlic and freshly chopped rosemary.
Pass the stuffing! And why not make it our Whole-Grain Stuffing with Apples, Pears and Toasted Nuts this year? Loaded with diced fruit and toasted pecans and walnuts, our wellness expert’s version is a festive dish worth sharing.
Tired of the same old sides sitting on your plate next to that chicken or fish? Why not try our Wilted Swiss Chard and Butternut Squash from our wellness experts? It’s easy way to get more greens into your diet!
Never tried coleslaw — grilled? We didn’t think so. Give our wellness dietitians’ version a shot! It’s filled with not only your traditional cabbage, but adds corn and poblano and red bell peppers in the flavorful, smoky mix.
Roasted beets are easy to fix and great to have on hand in your fridge. Slice them for your salad. Or feature them in a side dish, embellished with a few simple ingredients, as this recipe does.
We all know about cole slaw that uses cabbage as the main ingredient. This sweet and crunchy version uses carrots instead, and features creamy Greek yogurt as a dressing rather than mayonnaise.