Nut cheeses are a great way to impress your lactose-intolerant or vegan guests and get a little adventurous in the kitchen.

We trade lettuce or cabbage to lay our chicken, radish, scallions, clementine and almonds on a bed of shredded Brussels sprouts. Pack salad and dressing separately and toss together when ready to eat.

This vegan take on the popular sandwich swaps meat for grilled Field Roast steaks smothered with a flavorful, spicy sauce.

These satisfying vegan tacos bring the heat.

Chef Bai (Bailey Ruskus) shares one of her favorite vegan recipes from her plant-based cookbook Cook. Heal. Go Vegan!

A bowl of this vegan chili will do both you and the planet some good.

It’s easy to make your own nut milk at home with a high-speed blender.

Deep-fried falafel can be a total calorie bomb. But this baked falafel still gets crispy with equally satisfying results. It's super easy, full of flavor and a really healthy, protein-filled vegan lunch!

Squash stands in for rice in this remake of the traditional Spanish dish. You can use butternut squash or yellow squash — we recommend spiralizing the veg first, then cutting or pulsing in the food processor to get rice-size pieces. If using yellow squash, cutting it is a safer bet since the veg is so delicate. Check the labels when you are purchasing chorizo as some brands contain sugar.

Thinly sliced Brussels sprouts make a delicate slaw. Apples and walnuts add some sweetness and crunch.

Is sweet potato crust the new cauli crust? Say hello to the newest alternative to traditional pizza.

In the height of summer, you won't find a better side dish than this deceptively simple combination of peak-season produce.

These meaty mushrooms are filled with a quick DIY pesto, garden veggies and goat cheese for a healthy meal with a Mediterranean vibe.

Cashew Cream and grilled garlic combine with a few pantry staples to make a velvety curry sauce to drizzle over this meatless bowl. You can serve this bowl as is, or you can stuff the elements into a pita pocket and pack it to go.

Cashew cream is a multipurpose vegan sauce that's creamy and delicious, and super-easy to make.

A twist on a typical Caprese salad, our version uses grilled eggplant slices that you can make ahead for easier prep.

Butternut squash is spiralized into "noodles" for a healthy pasta alternative, with tomatoes, basil and mascarpone cheese.

Mixed grilled veggies take on a smoky, earthiness when cooked over an open flame. Make these ahead of time and eat them all week.

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.

Pear is the surprising ingredient that adds a subtle sweetness without competing with the savory flavors in this soup. The addition of lime leaf is optional but adds a nice zing – strips of lime zest works just as well.

Southeast Asian flavors run through this nice contrast of hot chicken over cold salad. They’re bound together by the marinade, which is boiled after seasoning the chicken so it can be turned into the salad dressing.

How do you clean up a classic comfort food like mac & cheese? Bingo! By blending in vitamin-rich cauliflower.

If you're skipping animal protein but have a hankering for something that feels meaty, look no further. This vegan wrap has all the smoky chew you'd want from a traditional BLT.

Buckwheat is not only full of robust flavor, but it's also a fiber-rich nutrition powerhouse that's naturally gluten-free.

These versatile lentil patties do double duty both as burgers — whether served on whole-grain buns, lettuce buns or sans bun alongside steamed greens — and crumbled and added to fresh tomato sauce for a vegetarian Bolognese.

Our veg version of this classic Vietnamese soup is bursting with healthy veggies swimming in a rich, umami mushroom broth.

The long, slender stems of broccolini are completely edible, so don’t ditch them. Add a serving of whole grains such as freekeh, bulgur or millet to complete this vegetarian meal, or serve the vibrant greens alongside grilled fish or chicken.

Meaty fried tempeh fills in for chicken in this vegan alternative to traditional street tacos.

Pan-seared tofu pairs beautifully with fresh veggies and 
teriyaki-style noodles in this quick takeout fake-out. You can
 substitute whole-grain linguine or brown rice noodles.

Need more plant power in your life? This vegan dish featuring carrots, broccoli, ground almonds and the superfood spice turmeric will rev up your metabolism and keep you satisfied for hours.

This vegetable-rich stir-fry is made even more nutrient-dense with the addition of kelp noodles, small noodles made from algae that are low in calories yet high in minerals

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.

Chipotle chile powder lends a smoky note to roasted cauliflower; if you prefer less heat but still want that smokiness, use smoked paprika instead. The real star of these tacos, though, is the creamy, herbaceous sauce, so don't skip it - some of our staff members are it by the spoonful! Serve these veggie tacos with toppings of your choice: shredded cabbage, tomatoes, cilantro, hot sauce or salsa verde, and lime wedges for squeezing all work well here.

Food blogger Sapana Chandra of Real + Vibrant shares one of her favorite clean recipes: Indian Aloo Gobi.

This smoky-sweet salsa is incredibly versatile – spoon into lettuce leaves and top with stir-fried veggies for quick wraps, spoon into halved mini bell peppers for an easy appetizer (as shown here), or enjoy as a snack with tortilla chips or over sliced baguette. Mashing some of the mixture gives it a slightly creamy, scoopable texture.

Mascarpone, an Italian-style cream cheese, may be best known as the key ingredient in the dessert tiramisu, but its extra-creamy texture and mild buttery taste make it a brilliant addition to pastas. Adding some of the pasta-cooking water thins out the mascarpone to make an easy, not-too-rich cream sauce.

A winter version of the spring roll, these portable handheld delights and their addicting 4-ingredient sauce make a satisfying snack or a perfect lunch paired with your favorite soup.

Roasting mushrooms intensifies their umami-rich flavor and gives them a meaty 
texture, making this meatless main an all-around palate-pleaser.

This truly unique Chickpea Salad is not only creamy and delicious but also easy to prepare.

A simple lemon and chile pepper marinade allows delicately flavored calamari, also known as squid, to truly shine. Paired with a protein-packed lentil salad, this makes for a hearty warm-weather meal.

Potato salad is the ultimate comfort food for summer shindigs. Take advantage of this and make a double batch to enjoy throughout the workweek as well. Feel free to prop up the humble potato with roasted sunchokes, beets and/or carrots, but make sure to leave that old-school creamy whipped dressing behind. Try our potato salad with artichokes, sun-dried tomatoes and capers paired with a homemade Caesar dressing.

Sweet summer corn and tomatoes are elevated with a fragrant tarragon dressing and flavor-packed halloumi cheese. The firm Mediterranean cheese holds up well to heat, making it ideal for grilling. Look for halloumi in the deli section of your supermarket – it’s often sold alongside feta and bocconcini.

A flavorful and refreshing salad starring Chayote, a member of the gourd family, that can be on the table in 10 minutes.

Light and refreshing lemon dressing pairs with savory goat cheese and antioxidant rich beets in this superfood salad.

A simple lemon dressing adds a zesty zing to smokey grilled asparagus in this fast and fresh salad.

Enjoy exotic flavors while on the go! Moroccan Chicken with fresh veggies and couscous which is beneficial for cardiovascular health and cancer prevention.

No beet goes to waste in this sweet salad that combines warm beets and candied grapefruit zest. Wild rice and chopped almonds add bite and pull the dish together.

Superfruit powers: Sure, papayas look exotic, but don’t let that deter you from picking up these nutritional powerhouses in the market. A little more than 1 cup of fresh papaya packs more than 300% of your daily need for vitamin C, which does wonders for your immune system. At 51/2 grams per serving, papayas are loaded with fiber and are also an excellent source of folate and beta-carotene, which aids in the formation of DNA and RNA and strengthens eye and reproductive health, respectively.

This salad features the bold and fruity flavors of cherry plus the boost of magnesium in quinoa can relax blood vessels and decrease headaches.

This twist on the classic tastes like a BLT but features the satisfying crunch and nutrition of a salad. Greek yogurt makes for a lighter and protein-packed take on Ranch dressing.

A combination of yellow and red beets makes for a colorful salad that is topped with creamy goat cheese. The longer the beets marinate, the stronger the flavor.

Portobello mushrooms are an excellent source of niacin, the B vitamin needed to transform carbs into energy. Plus, they’re rich in selenium and potassium – the latter is an essential mineral that helps regulate blood pressure and water balance in your body.

Enjoy the delicious tastes of the Hawaiian islands from the comfort of your own kitchen! Grilled pineapple, mango, and coconut flakes make a tropical trifecta of delicious vision boosting produce.

This low-calorie summer salad combines cantaloupe, zucchini and ham to create the perfect sweet and salty combination. And it only takes 20 minutes to make.

This colorful beet salad, featuring 29% of your daily fiber requirements and packed with antioxidants, is a satisfying sweet and savory side dish

Chicken salad gets an upgrade in this recipe that combines slightly tart pomegranate seeds with creamy feta cheese and root vegetables.

Smoky flavor of fresh watermelon over tasty greens, feta cheese and white beans makes an antioxidant powerhouse of a salad.

Reach for bitter greens such as radicchio, endive, dandelion or frisée to make this fresh salad that's topped with cooked eggs for a bonus protein kick.

Cauliflower and tuna may seem like an unlikely pair but they work beautifully together in this fiber-rich and gluten-free salad. To round it off, paprika adds a smokey flavor while mint and basil bring a refreshing and colorful touch.

An excellent source of Vitamin B12, magnesium and potassium, scallops are beneficial for the cardiovascular system and rich in omega-3 fats.

Butternut squash is a excellent source of immune-supportive vitamin A and the cranberry adds extra sweetness. So simple yet so good.

Edamame is a powerhouse of nutrition packed with protein, iron, fiber, magnesium, vitamin K and many more nutrients! This is great for light lunch or a side dish.

Carrots get a burst of flavor in this curried salad that includes gluten-free sorghum as the staple grain. Raisins and light coconut milk add a touch of sweetness to this vegetarian dish.

Nut cheeses are a tasty, easy-to-make and protein-rich alternative to cream cheese! Spread it on your morning bagel, toast or crepe, on your midday sandwich and afternoon crackers or pair it with your favorite fruit or veggie for an anytime treat. Try this Lemon & Shallot Macadamia Nut Spread with fresh strawberries or cucumber sticks.

Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.

Thinly sliced carrots, radish and fennel add flavor and crunch to this beautiful salad with fresh mint and tarragon.

We’ve taken the classic flavors in a bagel & lox sandwich and packed them into a salad with wild smoked salmon, dill, red onion and even toasted bagel chips. To lend a delicious richness to this meal, try adding 3 to 4 oz of crumbled goat cheese.

This recipe yields a generous amount 
of dressing – either toss the desired amount of dressing to coat the salad lightly right before serving, or serve the dressing alongside so your guests can dress it themselves. Or, you can go the route that many traditionalists take in the Midwest – they pour on enough dressing to lightly coat the salad (we suggest using about half of the dressing) and set it in the fridge to allow the dressing to trickle down and coat the veggies.

A zesty peanut lime sauce is the star of these 10-minute chicken wraps. These are a perfect choice for a take-to-go lunch – simply make the salad in advance and keep refrigerated. When ready to eat, assemble in the lettuce leaves.

This warm salad is the perfect veggie-packed plate for lunch. It's oveflowing with crunchy carrots, beets and onion.

This light lunch recipe is geared toward weight loss and provides a healthy balance of macronutrients.

This purple potato salad is given a protein boost with hard-boiled eggs and all-natural turkey bacon to give you 12 grams of protein per serving. Protein combined with slow-burning carbs like purple potatoes can provide you with sustained energy throughout the day.

All over Thailand, you’ll see cooks in food carts working huge mortars and pestles, pounding together the ingredients for this spicy, refreshing salad.

This salad is a perfect take-to-go meal this time of year. Top off your bento box salad with a side of nuts, seeds, fermented pickles or fresh fruit. If you can't find kabocha in your area, try using butternut squash (halved and peeled) instead.

Who says buffalo chicken can't be healthy? Broiled chicken paired with a buffalo sauce made with Greek yogurt lightens up and adds extra protein to this American classic. Serve over this crisp, crunchy salad for a quick and healthy meal.

Get into the autumn mood with an apple salad that is perfect for a quick and healthy lunch that won't leave you feeling hungry throughout the remainder of the workday.

This delicious, plant-based recipe includes sea vegetables, local produce and healthy, filling grains. Naturally full of iodine, vitamin C, manganese and vitamin B2, seaweed is a clean eater’s best friend!