Lightened Up Green Goddess Dip

This lightened up green goddess dip is loaded with tons of fresh green herbs, including basil, chives, tarragon, and parsley. I love the green color.

This dip is a take on green goddess salad dressing, which was pretty popular in the 1970s (during the hippy crunchy granola days of eating nuts and alfalfa sprouts).

Butternut Squash and Ginger Soup

This butternut squash and ginger soup is so warming, delicious, and nutritious. 

What I love about this butternut squash and ginger soup, besides the fact that it is so nutritious and delicious, is that you can have just about as much of it as you'd like without worrying about the calorie count.

Ten Grain No Knead Bread

This Ten-Grain No Knead Bread is loaded with fiber, protein, and nutrition.

This 10-grain bread is full of all kinds of goodness. To add to the nutritiousness, I topped the loaf with a mixture of flax, sesame, sunflower, caraway, poppy, and anise seeds.

Asian Style Halibut en Papillote

This Asian style halibut en papillote would be the perfect dish for a dinner party. It's easy, quick, delicious, and requires very little clean up. It also makes a beautiful presentation.

The fish is cooked in Chinese rice wine in parchment paper, and then seasoned with just a few Asian ingredients after being pulled out of the oven.

Power Bread

Power Bread got its name from its creator, Peter Reinhart. The bread is high in protein and fiber to "power" you through your day. Ingredients include whole grains, bran, raisins, flax seeds, and sesame seeds.

Flax seeds, in particular, have come into their own as a superfood, as "they are high in alpha-linolenic acid, and essential omega-3 fatty acid" (Reinhart). If you eat them whole, you will miss out on their benefits. In this recipe, they are soaked for several hours to start the germination process and activate their enzymes.

Taiwanese Style Stir-Fried Scallops and Shrimp with Chives | Wok Wednesdays

This Taiwanese Style Stir-Fried Scallops and Shrimp with Chives dish is so succulent and rich tasting, yet the ingredient list is so simple!

As is typical for Wok Wednesdays, making this stir-fry required a trip to the Asian market for one ingredient I did not have, yellow chives. Neither did the market. Gah!