Cauliflower stands in for rice in this remake of the takeout favorite. This veggie-based rice can be found in the refrigerated section of your supermarket’s produce department or in the frozen aisle. You can also make your own by pulsing cauliflower florets in the food processor until the pieces reach the size of rice grains.
Cashew butter and an array of cooked vegetables are blended into a creamy sauce that’s drizzled over these nachos made from sliced sweet potatoes. You may have some leftover sauce, but it’s great reheated and poured over roasted vegetables or drizzled over chili. Simply cover and refrigerate and then reheat on the stove top.
Most chicken piccata recipes use white flour to dredge the chicken, but in this Whole30-friendly version, we’ve used a combination of arrowroot and almond flour instead. A quick sauce of broth, coconut cream and mustard powder adds big flavor to this easy dinner.
Allergen-friendly meets family-friendly in this lineup of holiday recipes. Free of gluten, grains and dairy, these dishes will satisfy even the most particular (ahem: fussy) of family members while accommodating common dietary restrictions, from plant-based to Paleo.
It might seem strange at first, but wrapping your turkey in cheesecloth as it roasts locks in the moisture for extra-juicy meat. A simple glaze made from orange marmalade and a jus made with arrowroot round out the dish without any wheat flour, which most gravies would use.
Squash stands in for lasagna noodles in this hearty, vegan-friendly dish that makes both ricotta and béchamel out of cauliflower.
This showstopping cauliflower dish is smothered in a crowd-pleasing tahini sauce. Crunchy nuts, sweet raisins and fresh herbs lend even more taste and texture to this incredibly delicious side or vegetarian main.
Is sweet potato crust the new cauli crust? Say hello to the newest alternative to traditional pizza.
We've taken broccoli and turned it into a rice substitute in this flavorful chicken Buddha bowl.
Passover macaroon recipes aren’t hard to come by, but most contain refined white sugar. We’ve remade the traditional dessert using maple sugar and raw honey instead. If you want to get fancy, after scooping the mixture onto the pan, pinch the tops to give them a pointed look.
An easy homemade tahini sauce infused with lemon juice and garlic elevates the flavor of these colorful carrots. Toasted matzo and hazelnuts make a crunchy topping – no need for bread crumbs!
Mild-tasting cashew butter is the star of this easy-to-make loaf, loaded with spinach and sun-dried tomatoes. Our favorite use for this bread? Topped with a soft cheese such as fresh mozzarella, a sprinkle of chopped basil and a drizzle of olive oil.
What could be better than a batch of decadent peanut butter cookies? One giant cookie! This jumbo-sized treat is baked right in the skillet with a variety of toppings including chocolate chips, dried fruit, coconut and more. Eat as is, or top with whipped cream (coconut or regular) or your favorite ice cream.
Even if it's BPA-free, plastic still isn't a great choice when storing leftovers. Instead, try these clean, safe and more sustainable options.
This genius jar of healthy, quick-cooking ingredients is the answer to your desk-lunch woes. If you’re using precooked shrimp, add it to the jars while still frozen – it’ll thaw in the fridge overnight and be ready to eat by lunchtime. If you're using fresh shrimp, simply cook and add to the jars as directed.
Bitter arugula’s got bite, but late-summer peaches and a citrusy maple dressing hit the sweet notes to give this seasonal salad the perfect balance of flavors. If taking this salad to go, store the dressing in a separate container and toss with the salad when you’re ready to eat.
The term “breakfast cookie” might sound like a devilishly delicious oxymoron, but we’re not kidding around with these good-for-you jumbo cookies. They’re made with protein-rich almond flour and pecans and naturally sweetened with maple syrup for an easy, grab-and-go breakfast.
Load up your grill with vegetables, fruits and even salad. Let these healthier barbecue recipes inspire you to make dinner (and dessert) outside this summer.
Stone fruits like peaches are great for grilling – they’re meaty enough to hold up to the heat and the sugars caramelize beautifully on the grates. Most dulce de leche recipes use dairy, but ours uses full-fat coconut milk instead.
The “meat” of this summery salad is the grilled halloumi, a salty Cypriot cheese most often made from sheep’s and goat’s milk. Because it’s semi-hard with a high melting point, it’s great for grilling. If you’d rather cook it indoors, use a well-seasoned cast iron pan to get the best sear.
This hearty dinner-in-a-bowl is packed with healthful grains, flavorful veggies and perfectly grilled fish. It gets a kick from a fresh sauce made with yogurt, roasted red peppers, and harissa – a spicy North African chile paste. If you can’t find the paste, you can easily substitute with a hot sauce, such as sriracha. It won’t have the same blend of spices, but it will be just as tasty.
These Asian-inspired chicken burgers get a burst of umami flavor from a homemade pineapple teriyaki sauce. Serve them on whole-wheat buns, or, for a lighter take, try lettuce leaves. In addition to the grilled pineapple, sliced avocado and grilled onions make tasty toppings.
Jicama is a crunchy, mild vegetable that’s common in Mexican cuisine. It looks a little intimidating because of its size and odd shape, but once you peel it, the cool flesh is easy to slice and adds a crisp texture to salads.
To keep your prep quick, here we roast the salmon at the same time as red grapes - and we do it all on one baking sheet for quick cleanup. The cooked fruit gives the salad a sweet-tart tang that balances the richness of the cheese and fish. Sprouts or microgreens make a nice garnish on this dish.
You definitely won’t miss the chicken or beef in this substantial vegetarian version of a taco salad. We use pico de gallo in the dressing for a chunkier texture, but you can pulse it in the food processor if you prefer a smoother dressing.
A key ingredient in many Middle Eastern salads, mint gives this recipe a wonderful freshness. Simply seasoned chicken bumps up the protein content, making this a filling main dish. Using leftover cooked rice speeds up dinner prep — just make extra the night before.
This salad has a nice bit of heat to it thanks to the fresh chile. Fiery, sweat-inducing capsaicin is found mostly in the white pith (and the seeds that come into contact with the pith), so devein and seed the chile if you want to cut back on spiciness. For added flavor, you can add chopped fresh mint, cilantro or Thai basil to the salad.