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These luscious baked apples taste like apple pie, but aren‘t bogged down with added sugar, flour, and fat. Another bonus is how great your house will smell while they‘re baking. Ingredients: 3 tablespoons goji berries, soaked in warm water for 15 minutes     and then drained ½ cup chopped walnuts 1 tablespoon date syrup 1½ […]

Enjoy these savory veggies as is, or serve over your favorite cooked whole grains or leafy greens. Roasting time depends on the size of your carrots—thinner carrots may be done in 20 to 25 minutes, while larger ones may take up to 45 minutes—so adjust accordingly. Ingredients: 1 pound carrots,  multicolor if available,  cut diagonally […]

A drupe, more commonly known as stone fruit, is so named because it contains a stone (or pit) inside. Many popular stone fruits, such as cherries, plums, peaches, nectarines, mangoes, and dates, are in season in late summer. Ingredients: 3 tablespoons ground chia seeds 1½ cups fresh or thawed frozen diced mango 1 teaspoon fresh […]

Paella is traditionally made with Spanish Valencia rice, but this version uses hulled barley, which adds a chewy, nutty component to this flavorful dish. Instead of the customary saffron, I use turmeric to achieve the same golden color at a fraction of the cost. Ingredients: 3½ cups low-sodium vegetable broth 1 yellow onion, chopped 4 […]

Ribollita is a rustic Italian soup that, like most soups, tastes even better when reheated and served the next day, as the flavors are allowed to develop even more—hence the name ribollita, which means “reboiled.” Traditional ribollita contains Parmesan and chunks of crusty Italian bread, but this cleaner, more modern version skips the cheese and […]

BROL stands for barley, rye, oats, and lentils. Barley groats, sold as hulled or hull-less barley, rye berries, and oat groats are available in well-stocked markets or online. Use purple barley, if you can find it, for the extra antioxidant boost. For the same reason, I use black lentils because they are most antioxidant-packed lentils. […]

Savory breakfast lovers, rejoice! This dish reheats well, whether in a microwave or on the stovetop, so consider making extra portions. Store them in airtight containers in your fridge so you can have an amazing breakfast almost instantly. Ingredients: ½ cup low-sodium vegetable broth ½ cup finely chopped red onion 1 garlic clove,  minced 1 […]

Michael Greger
Michael Greger

The How Not to Diet Cook book is a full-color, fully illustrated cook book that shares the science of long-term weight-loss success, featuring over 100 delicious recipes. A founding member and Fellow of the American College of Lifestyle Medicine, Michael Greger, MD, is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition. He has videos on more than 2,000health topics freely available at, with new videos and articles uploaded almost every day.

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