Sports Nutrition, Muscle, Endurance, Recovery, Sexual Health, Weight Management

For a real treat, you could serve the bread pudding topped with some fresh raspberries and a dusting of confectioners’ sugar.

As the pudding cooks, the tapioca pearls swell and turn translucent, giving this dessert the appearance that earned it its affectionate nickname: fish eyes and glue. Most tapioca puddings are made with milk and eggs, but for a lighter, more tropical feeling, we’ve cooked the tapioca in mango nectar. You could also try this with another fruit nectar, such as apricot. Timing alert: Because the tapioca needs to be soaked and the cooked pudding needs to be chilled, you should start this dessert about 9 hours before you want to serve it.

This traditional basil-garlic sauce from Genoa is normally made with a substantial amount of oil (in addition to a lot of cheese and nuts). We’ve trimmed the cheese and nuts a bit, but the oil has been cut from 1/2 cup to 1 tablespoon, allowing the other flavors to shine. This sauce makes enough to coat 1 pound of pasta. When ready to serve, toss the pesto with the cooked pasta and 1/2 cup of the pasta cooking water. Using the hot pasta cooking water helps to melt the Parmesan in the pesto so that it nicely coats the pasta.

Sometimes the hankering for something between two pieces of bread becomes overwhelming. Keep your sanity by making a quesadilla with low-carb tortillas. Instead of an overload of cheese and meat, this recipe delivers another high dose of greens. Make sure you squeeze the spinach dry or you will be unhappy with me!

This entree can be served hot or at room temperature, or even lightly chilled. A lively, lightly-dressed salad of potatoes, green beans, and red onion is the perfect accompaniment.

In this homemade granola, we use frozen cranberry-juice concentrate and a touch of honey to sweeten the cereal and pack it full of good-for-you ingredients like wheat germ, sunflower seeds, and dried cranberries.

Some of the cooked potatoes are mashed and blended into the dressing for this chunky potato salad.

Perfect for breakfast or brunch or as an appetizer, this spread is great on crisp toast, bagels, or pita bread.

Comfort food at its best, with a hint of chocolate and delicious cinnamon-raisin bread. Serve the pudding warm, at room temperature, or chilled.

Save the scooped-out flesh from the sweet potatoes to make mashed sweet potatoes or sweet potato pie. Serving suggestion: This side dish would also make a great appetizer.