When I'm feeling sluggish from too much indulgent eating, I skip the juice cleanses and complicated diets and instead focus on one simple, daily change to jumpstart my healthy eating habits. More

In my opinion, sweet potatoes are a superfood on many levels. Not only are they incredibly nutritious (a 1-cup serving offers 65% of our daily requirement for vitamin C and as much as 700% of the recommended daily requirement for vitamin A), they also have a fairly low glycemic index of 17. They're also easy to find, easy to store, easy to cook, and they can function equally in sweet or savory recipes. But most importantly, they're delicious. More

Q: I am overrun with turnips from my CSA! I've tried mashing them into potatoes and braising/roasting them, but so far everything got a big ole thumbs down from my husband. Any other ways to use up my plethora of turnips?

Sent by Linda More

They say it ain't easy being green, but I beg to differ. Green smoothies may seem intimidating at first glance, but the truth is they're delicious, not to mention healthy and filling. The key is adding just the right amount of sweetness (usually with a sweeter fruit like banana, mango, or pineapple) to keep the drink from tasting too bitter. More

We've finally composted or given away the last of the Christmas cookies and frozen any remaining leftovers. I'm sure you can relate to the fact that the past few weeks have brought about many heavy meals and more sweets than we usually eat. To lighten up, I've dusted off the juicer and am vowing to make salads for lunch for the next few weeks. We have our go-to salad of farmers' market lettuces, goat cheese, and a lemony vinaigrette. But it's nice to mix things up for the New Year, and move beyond our tried-and true favorites. More

If you're looking for a new project (or three!) to tackle this year, fermented foods are where it's at. We're talking things like homemade kimchi, creamy Greek yogurt, and maybe even a bottle of mead or two. Why not?! With Real Food Fermentation by Alex Lewin as our guide for all things fermented, brined, and funky-fied, projects like these become totally doable. More

Creamed spinach is a classic, decadent side dish, but it also makes a fine nest for baked eggs. Despite its name, cream weighs down the spinach, so half-and-half or whole milk is a better choice. On the other hand, skim milk is puny, meager, and inadequate. Starting with fresh spinach requires an extra prep step, but the flavor and texture are so superior to frozen spinach that it's worth it. (You can make the creamed spinach the night before!) More

We all know that we should probably be eating more vegetables, and we all struggle with ways to get extra servings into our diets — especially tasty, creative, foodie-worthy ways! Here to help, we've rounded up all our very favorite vegetable-heavy recipes from the last year, from a simple bowl of Indian-spiced peas to a hearty pot of ratatouille. These are 15 delicious ways to bring on the veggies! More

Q: I bought two small pumpkins (about 4 pounds each) back in October. I don't want to just throw them away, but I'm unclear on whether I can cook with them. Some places I've read say you can but they aren't as flavorful, and other places say just don't do it. What should I do?

Sent by Randi More

Parties to attend, gifts to wrap, flights to catch ... with all the busyness of the holidays, finding the time and energy to cook a proper, nourishing meal can be a challenge. But unless you intend to eat cookies for dinner (it's okay, we won't tell!), it can make all the difference to plan for a few simple and healthy dishes. Here's one of our go-tos: savory stuffed sweet potatoes with beans and greens. It can be a complete meal by itself, and is adaptable to what you have on hand. More