This whole-grain bread mimics the flavors of your favorite carrot cake. Whole-wheat flour provides fiber, and the carrot and coconut add sweetness, reducing the need for sugar. Carrot cake bread makes a filling breakfast or mid-morning snack.

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Asparagus is loaded with vitamin K and folate. It cooks quickly and is an easy, nutritious side dish. This recipe includes sesame oil and soy sauce to give the asparagus a flavorful twist.

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This quick and simple dish combines fiber-rich whole wheat pasta and nutritious asparagus. It makes a healthy meal for a busy weeknight that is perfect for the arrival of spring.

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A protein-packed breakfast will keep you feeling full all morning. This omelet is loaded with fresh vegetables, and the use of egg whites reduces saturated fat. Feta cheese adds rich flavor and limits sodium by reducing the need for extra table salt.

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Potato salad is a staple at spring potlucks and picnics, but too much added fat and salt can make it an unhealthy choice. This recipe uses fresh spring garden favorites like peas and dill for added flavor. It’s mixed with a dressing made of Greek yogurt and Dijon mustard that reduces both the total fat and calories.

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Grapefruit is full of vitamin C, and the red variety is also loaded with the antioxidant lycopene. This warm red grapefruit is dressed up with a sprinkle of delicious toppings.

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Portobello mushrooms make delicious plant-based substitutes for burgers. In this recipe, the mushrooms are rubbed with heart-healthy olive oil and fresh cilantro before cooking. The tangy sauce is made with fresh lime juice and light mayonnaise. You can reduce the calories further by serving the sandwich open-faced or without a bun.

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Entertaining doesn't have to result in unhealthy eating. You can dress up simple, healthy foods to leave a positive impression on your guests. The orange and kiwi in this salad give you a double dose of vitamin C and a boost of fiber. It makes a nice addition to a weekend brunch or it can serve as a nutritious dessert.

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Making soup at home allows you to cut sodium per serving in half compared to some canned soups. By using broth or stock with fresh vegetables, you can keep your meal low in calories and fat but full of fiber and plant nutrients. This recipe uses a base of blended roasted red peppers combined with bites of fresh sweet corn and Mexican spices.

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People have been adding salt to their salads for thousands of years. In fact, salad gets its name from the Latin phrase herba salata, which means "salted vegetables." Despite this long history, we should aim to minimize the salt in our salads. Here are five flavorful, low-sodium ways to top your salads:

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