Put on a pot of tea, hit play on your favorite playlist and spend some leisurely time in your kitchen this Sunday prepping wholesome, delicious recipes you can enjoy and transform into a variety of meals all week long. Best of all, you’ll find calm in not having to continually ask the world’s most redundant question, “What to eat?”
Ahiflower oil is packed with omega-3 and omega-6 fatty acids. It's delicate, so avoid heating it—like we do in this recipe with spicy, Spanish no-cook romesco sauce.
Applesauce is rewarding to make at home for its better, fresher taste, and compared to store-bought, it’s entirely free of added sugars and preservatives. Strawberries give a tangy bite and pretty pink hue and take advantage of the extra-flavorful, first-of-the-season fruit.
Rich in fiber and warming Moroccan spices, this flavorful stew makes a hearty meal when combined with a baked potato, cooked grains or a fresh side salad.
This sweet spin on a classic features nutritious cashews, which are one of the best whole-food, plant-based ways to recreate the taste and feel of dairy. Plus, cashews boast a high amount of important minerals such as iron. Strawberries are a wonderful low-sugar fruit rich in vitamin C, an antioxidant vitamin that's essential for skin health.
Blue Majik is a natural extract of spirulina that’s mainly composed of phycocyanin, a bright blue pigment with antioxidant effects that may help boost your immune system and fight cell and DNA damage. Phycocyanin is also a natural anti-inflammatory that may help relieve pain after workouts.
Matcha is a rich source of antioxidant catechins, the most abundant of which is epigallocatechin-3-gallate (EGCG). Studies have shown that EGCG supports weight loss by boosting metabolism while it also acts as a free-radical scavenger to help ward off cancer and cardiovascular disease.
Pulsing cauliflower in your food processor turns the veggie into a versatile rice substitute that’s lower in calories and carbs than rice. Here, we sauté it with Indian spices and serve with crispy chickpeas and a rich curry sauce.
You won't miss that take-out pizza with this recipe for creamy polenta topped with mozzarella and tomato sauce from Great Bowls of Food.
We’re bringing back the taco bowl with this meatless take on the classic. Tempeh, made from fermented soybeans, has a nutty, mushroom-like taste and is one of our favorite vegetarian substitutes for ground beef. We’ve even cracked the code on a dairy-free chile cheese sauce – who knew hemp, nutritional yeast and chile could taste so good together?