Smart + Strong.
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Making the packets may seem tricky, but it’s easy.
Roasting brings out the sweetness in these fall vegetables.
Tempted by take out? Try this healthier version of this popular dish instead.
Try this on a cold morning with whatever nuts or dried fruit you have on hand.
It’s no coincidence that kale finds itself on the American Institute for Cancer Research’s list of Foods That Fight Cancer.
Adding dark turkey meat gives these burgers extra depth.
This light and crunchy salad is a perfect accompaniment to fish or spicy dishes.
Poaching salmon cooks sealed in its own steam, so it doesn’t smell up your kitchen. Check out the video!
These tacos are a delicious package full of immune-boosting phytonutrients, fiber and plant-based proteins.
If you’re looking for a creamier “slaw,” add a little plain Greek yogurt until it’s your desired texture.
Arugula, a cruciferous vegetable, contains indole-3-carbinol and sulfur compounds, which help protect against some types of cancers.
Grilled Corn & Poblano Salad is the perfect go-to side in the end of summer when the corn is sweet and ready for the grill.
Cruciferous vegetables (cauliflower, kale, cabbage, Brussels sprouts, broccoli sprouts) trigger a powerful cancer-inhibiting process.
This chilled soup is a totally wonderful way to eat watermelon.
Clafoutis made with fresh cherries, now in season, is a simple, rustic dessert that that over the centuries has become a French classic.
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