Recipes

A sheet pan is one of the best tools for an easy weeknight dinner. Pile your ingredients onto it, toss it in the oven, and in under 45 minutes you will have a healthy and delicious meal.

With cocoa powder and chocolate chunks folded into the batter and a thick, cocoa-date frosting smeared over top, these donuts don't hold back on chocolatey flavor.

This high-protein, high-fiber smoothie will keep you energized throughout the day.

A pesto marinade punches up the flavor of this grilled chicken while stone fruits add some sweetness.

Low-carb salmon lettuce wraps with bright mango salsa. This weeknight dinner comes together in cinch with simple, fresh, and delicious ingredients!

Swap the buns for sweet potato rounds for a healthy — and satisfying — twist on a classic.

You won't miss the rice in this high-protein, low-carb quinoa jambalaya. We also mix in lean chicken sausage, shrimp and plenty of good-for-you veggies.

Start your day with this veggie-packed cauliflower hash. It's so filling you won't even miss the carbs you'd find in a traditional hash.

These blender pancakes couldn't be any easier, making these a great weekday breakfast option. Just blend, cook and eat!

Our peri peri-roasted chicken employs Portuguese cooking techniques but uses African ingredients. You'll love the tangy, spicy sauce served alongside sweet potatoes and kale.

Artichokes take a bit of prep work, but their smooth texture and delicate flavor make them well worth the effort. Need more convincing? These edible relatives of the thistle are rich in antioxidants. To reap maximum benefit, be sure to eat the tender parts of the leaves as well as the heart.

These hearty meatless burgers have serious buffalo wing flavor and a tangy blue cheese sauce drizzled over top. The patties freeze well, so make a double batch and store some for impromptu meals later.

Savory soy sauce, sweet honey and fiery ginger give this stir-fry personality, but the chunks of juicy mango are really what take this dish up a notch. Serve with brown rice or quinoa to round out the meal.

Roasting garlic is an easy way to add intense flavor to your meals. Here, we blend it with tender, sweet turnip and a touch of Parmesan to make a surprisingly creamy sauce – without any cream.

Light and fluffy, these triple coconut pancakes are easy to make.

This simple salsa is packed with bright and spicy flavor.

Have your filling prepped and ready in your freezer to pull out on taco night. When you’re ready to eat, simply pop it into your Instant Pot while you prepare your toppings.

This dish is chock-full of veggies, herbs and hearty rice and chickpeas. You can fit four peppers at a time in the Instant Pot, so make two batches or save half for a future meal.

Bright tomato sauce with a splash of vodka gets simmered with juicy meatballs — and it can all be made in advance and ready to cook in the Instant Pot. We like to serve them with steamed green beans or broccoli, but you can also enjoy with crusty bread to soak up the sauce.

Make breakfast even easier by making your batter in the blender! No whisk/bowl needed. Packed with antioxidant-rich blueberries, these pancakes are as healthy as they are delicious!

Three cheeses — smoked cheddar, sharp cheddar and Parmesan cheese — commingle in this make-ahead mac and cheese. Sprinkle with green onions if you have some on hand.

No need for Indian takeout or packaged frozen curry dinners — we’re showing you how to make your own. Simply mix together the sauce ingredients with the chicken and freeze until ready to use. Then dump the contents into the Instant Pot for an easy dinner, with no mess and no fuss.

Piled high with seasoned beans and veggies, these tostadas are more assembly than cooking.

Breakfast in 10 minutes without going down to the cafeteria? All you need is a toaster oven and a few basic ingredients.

Try Jesse Lane Lee's famous Bruschetta Chicken recipe — it contains all the same enticing flavors as regular bruschetta, but she’s swapped out the refined white bread for protein-rich chicken to help keep blood sugar stable for sustained energy.

Get ready for the biggest revelation in dorm-room cooking: kettle eggs! Yes, you can actually make hard-boiled eggs in an electric kettle. (Fun fact: Our senior graphic designer, Alaina Greenberg, makes them almost daily in our office!) If you don’t have a kettle, you can also buy packaged pre-boiled eggs for this recipe.

Making a batch of these almond butter, oat and flax bars at the start of the week ensures you always have a nutritious snack on hand or a breakfast you can grab on your way out the door.

Ricotta cheese is blended with an all-natural purchased pesto for a punch of flavor with minimal effort. Layers of fresh zucchini, tomato and mushroom add a Mediterranean flair.

Enjoy these simply as the choco-chip cookie dessert balls they are, or roll these chewy, nutty balls in your choice of topping – goji berries, cacao or coconut – so that every bite is uniquely delicious.

Dark sweet cherries, frozen bananas and dark chocolate combine to create a luscious, rich dairy-free dessert.

The peachy flavor of our nice cream is sweetened with a little honey and — surprise! — sweet potatoes.

We're fans of this simple roasted broccoli. You'll want to eat it all the time.

Make the most of farm-fresh ingredients this summer with these easy roasted potatoes.

An edgier take on a classic crisp, our version uses ginger and five-spice powder for a little heat. Make it in advance and pack it to go, adding yogurt to each as it’s served.

There’s nothing that says breezy beach barbecue like fish tacos. In this recipe, we layer grilled cod with poblanos, avocados and gremolata, a mix of fragrant chopped herbs, garlic and lime zest. We chop the herbs by hand here, but feel free to pulse ingredients in the food processor if you prefer.

Honey and soy-marinated boneless short ribs are topped with tart pickled carrots. Both the beef marinade and the carrots are made at home, so you simply grill the ribs and assemble the wraps when you’re ready to eat.

In this warm-weather twist on a Greek salad, both the chicken and the romaine lettuce get a turn on the grill to infuse the dish with a warm, smoky flavor.

A quick soy-lime dressing adds serious oomph to this crunchy slaw. The beauty of a slaw made with heartier ingredients such as broccoli, carrots and radishes is that you can toss it in the dressing before leaving the house and it won’t get soggy. If you don’t have a portable grill, you can also cook the tofu in a skillet or grill pan before leaving the house.

A quick blender sauce using almond butter, roasted bell peppers, parsley and a few pantry staples helps this noodle dish shine. If you have any sauce leftover, cover and refrigerate it to use throughout the week as a dip for raw vegetables. Instead of cooking the noodles on the stove, we soak the noodles in boiling water from the kettle. Plus, buying a precooked rotisserie chicken and shredding it avoids the cleanup and hassle of cooking it from scratch.

Chickpeas and an array of colorful veggies combine for a complete meal.

Rich, fragrant butter is what sets a Connecticut-style lobster roll apart from its counterpart, the Maine variety, which uses mayo. While a Connecticut-style roll is typically served warm, here we keep it at room temperature to avoid the stove – but heat it up if you prefer.

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.

Cilantro adds flavor to these fresh and easy baked chicken breasts

Smothered in walnut-parsley pesto and topped with mushrooms, this meatless flatbread takes only 30 minutes to serve up, thanks to store-bought dough.

By removing the backbone, you get a juicy, whole chicken cooked in less time. The process takes only minutes but can be intimidating for first-timers; however, you can always ask your butcher to do it for you. Serve with additional lime wedges around the platter.

A staff favorite, this cool dessert looks extravagant but is very easy to pull off, plus it’s completely make-ahead.

Sweet peaches meld with creamy ricotta cheese in this light and moist Bundt cake smothered with an orange–yogurt frosting.

Grilled avocado halves takes these super-fast nachos to the next level. Try them for a lazy dinner or late-night nosh. Serve with sour cream, hot sauce and salsa.

Smoky planked salmon with butter-topped sweet potatoes looks fancy, but this family-style dinner couldn’t be easier. Here, we serve it with grilled asparagus to round out the meal.

This vibrant salad uses zucchini thinly shaved into ribbons using a vegetable peeler, but if you have a spiral slicer, you can use that instead. Chipotle chile peppers add a smoky heat to the yogurt-based dressing, and crunchy pumpkin seeds and creamy feta top it off for a medley of flavors and textures.

A meal version of the popular 7-layer dip, this salad is packed with tasty layers such as crisp lettuce, olives, cheese and avocado. Canned black beans add a source of protein without having to cook – for a twist, try mixing them with corn kernels for extra sweetness. You can use corn from the cob or frozen and thawed corn.

Peanut fans, this is the breakfast for you – protein-rich PB is blended with yogurt and cocoa powder, while chopped salted peanuts add a savory crunch.

Sweet, in-season strawberries are the base of these pretty breakfast pops along with fiber-rich chia seeds. An optional boost of protein powder helps keep you satiated until lunch.

We’ve taken all the ingredients in a traditional breakfast parfait – yogurt, homemade granola and berries – and piled them into a frozen ice pop so you can just grab them on your way out the door.

These lightly seasoned and baked chickpeas and edamame make a great snack or can add crunch to any salad.

Perfect on any salad, this vinaigrette is zesty and and light.

Golden chickpeas and cauliflower give this salad a rich, earthy taste that matches well with the nutty quinoa.

Punch up traditional balsamic vinaigrette with touch of Sriracha sauce.

Make these sweet pecans ahead of time, and sprinkle in salads for crunch and flavor.

Boston lettuce offers a delicate contrast to crunchy snap peas and pecans, soft peaches and tender red peppers. The sriracha-laced balsamic vinaigrette adds a lovely burst of heat that stands as a counterpoint to the sweet peaches.