Recipes

With a hint of sweet beet, this pink-hued hummus is topped with tangy goat cheese, cooling mint and crunchy cucumber and cabbage.

This savory dip is super smooth thanks to the addition of sweet potato, and we topped it off with crispy leeks and toasty pine nuts. Beet and sweet potato chips stand in for pita as crispy dippers.

This easy shakshuka with harissa (eggs baked in a spicy tomato stew) is a delicious savory dish to add to your dinner rotation!

Our twist on this classic bread and tomato salad, uses pita bread and roasted red peppers for a fresh and easy weeknight meal.

This vegetarian pita sandwich is a healthy and nutrient-packed meal that will liven up your lunch box.

This creamy (but cream-free) soup combines bell peppers and potatoes to create a bright and slightly spicy soup.

Power up your diet with this dairy-free smoothie.

Our homemade Russian dressing is tangy, slightly spicy, and seriously delicious. It's the perfect dressing for our Creamy Kale & Tofu Salad, and more!

This textured, complex salad is lightly dressed with our sweet and pungent Russian dressing, but feel free to add a little more if you like. Fennel gives it a gentle licorice note, while the Parmesan adds a satisfying umami touch. Don’t skip the Crispy Quinoa Topper, it adds a crunch that you won’t want to miss.

This is an eye-catching green dip topped with salty feta and dill. Colorful pink watermelon radishes can be used instead of bread to scoop up this tasty bowl.

Prep these vibrantly colored veggie patties on Sunday, then simply heat them up during the week. Serve on buns or in lettuce wraps with our speedy Lemon Avocado Sauce smothered over top.

Beets give these patties their earthy flavor while freshly cooked black beans and quinoa add a meaty texture.

This loaded Tex-Mex style bowl gets serious mileage out of your Sunday prep using the quinoa, Cashew Cream, grilled veg and even the cooked shrimp. All you have to do on the day of is assemble with some additional spices and fresh vegetables.

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.

Lentils are a real recipe workhorse. Use them in stews and soups or salads and side dishes..

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

High in protein and fiber, quinoa is not only versatile, it also tastes wonderful. We can't get enough of this grain. Cook it ahead and use it in recipes throughout the week.

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

Prep your chicken, pesto and grilled veggies on Sunday, so making this fresh and colorful goat cheese pizza takes no time to assemble on a busy weeknight.

Macadamia nuts meld perfectly with the flavors of the sweet basil, pungent garlic and salty Parmesan cheese to create this creamy, fresh pesto sauce.

Maple syrup adds a touch of sweetness to this tangy, Asian-style vinaigrette.

The textural appeal of this yummy salad — the crunch of the cabbage, the tender bite of the squash and the rich meatiness of the shrimp — makes it an amazing one-dish meal. Choose a crisp, sweet-tart apple for this salad, such as an organic Honeycrisp, Braeburn or Jonagold. This salad pairs beautifully with the warm, sweet flavor of our Sweet Maple Sesame Dressing.

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

This easy grilled lemon shrimp is healthy, incredibly flavorful, and quick to make with a few, simple ingredients!

This paprika grilled chicken is marinated with the warm smoky flavor of paprika and the sharp tang of lemon juice. Grill it ahead of time and use it in multiple meals throughout the week.

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

Loaded up with Tex-Mex toppings, this crowd-pleasing dip is deliciously easy. For a more intense black color, reduce the amount of hummus by half.

You can always buy hummus from the store, but the best hummus is from scratch with our simple recipe.

Clean frozen pops can be a challenge to find, but we’ve got you covered with these chocolate-drizzled mango lime pops, infused with ginger and sweetened with just raw honey, for an easy-to-make summer treat.

This chocolate chia pudding is quick and healthy, nut-free and dairy-free. It also fits into a Paleo-friendly gluten-free diet.

These incredible Moroccan lentils and quinoa are made in just one pot, are high in protein and are a delicious plant-based meal!

Have your pancakes and eat them, too. These gluten-free green banana flour pancakes are fluffy and delicious.

Cod is glazed in sweet miso before being broiled in the oven. The bok choy is flavored with orange zest and pepper flakes for a spicy, flavorful side.

These oven-baked, flavor-packed chicken meatballs are the perfect pairing with zoodles and our homemade pesto.

This roasted red pepper and feta dip combines the tangy flavor of feta with the sweetness of roasted red bell peppers to deliver a delicious snack or appetizer.

The fresh flavors of spinach, yogurt, goat cheese and mint make a great sauce, dip or dressing.

You can use this delicious curried dip as a sauce on pretty much anything or as a dip with some veggies.

In this velvety asparagus soup, we use two types of turmeric: ground turmeric as a subtle addition to the soup itself and the fresh root that’s coarsely ground into a herby, flavorful pesto.

Blueberries and banana naturally sweeten these gluten-free cookies.

This savory Greek-style pastry is a great way to incorporate more spinach in your diet. We use a whole-grain phyllo dough brushed with olive oil and feta cheese to add a creamy, salty kick. If you’re sensitive to gluten, see the tip at the bottom of the recipe to easily adapt it. For a prettier presentation, we simply take the phyllo and crumble it over the top of the pie before baking it.

This healthy riff on the traditional Italian pasta con le sarde (pasta with sardines) gives you those brain-boosting omega-3's atop zucchini noodles instead of carbohydrate-rich spaghetti. In one study published in the Journal of Alzheimer’s Disease, people who ate a higher percentage of their calories from carbs had an increased risk of cognitive impairment or dementia. If you still prefer a classic flavor, swap whole-wheat pasta for half of the zucchini noodles. Grana Padano is a hard Italian cheese with buttery, nutty notes, but you can substitute Parmigiano-Reggiano, Pecorino Romano or any hard, sharp cheese.

This simplified version of classic Puebla mole – a smooth, savory Mexican cocoa-based sauce – gets a boost from mild dried ancho chile peppers, which are known as poblano when fresh. Serve on tortillas with all the fixings or over brown rice.

These bars give you the chocolate you crave, along with adaptogenic nutrients that support your energy and mood on a cellular level.

These these powerful fungi can boost your immunity, control blood sugar levels and reduce inflammation within the body. And they have a rich, buttery and meaty flavor, which means you won't even miss the bacon in this hearty "BLT" sandwich.

Wild salmon is made into tasty little grain-free patties that sit atop fiber-rich greens tossed in raw apple cider vinegar, another digestion-boosting ingredient.

Ginger, garlic and chicken bone broth are not only all-stars for gut health, But they help create a savory, well-seasoned braising sauce that keeps these chicken thighs nice and juicy.

Kefir, a drinkable fermented dairy product, is rich in probiotics — even more so than its better-known cousin, yogurt. Plus, its tangy, tart flavor makes it a fantastic counterpoint in recipes like this herby dressing. Shallots and chives lend flavor while acting as prebiotics, or “food” for the healthy bacteria in your gut.

Reishi mushrooms are strongly anti-inflammatory and tied to longevity, better immune function and mental clarity. Blended with turmeric, this rich and creamy beverage makes a wonderful pre-bed drink.

Kimchi is a probiotic-packed superstar, full of good-for-your-gut bacteria. As well, the cabbage in the kimchi, the green onions, mushrooms, ginger, garlic and snow peas all promote a healthy environment in which good bacteria can flourish in the digestive tract — so it’s a win-win.

Not only does miso provide an earthy, umami flavor, but it’s also a fermented food that contains beneficial probiotic bacteria. Here, it’s used as a base for a seasoning butter, which melts beautifully over the tender broccoli “steaks.”

These sweet, delicate munchies with satisfy your midday urge for a crunch. If you prefer chewy chips, though, remove them from the oven after 90 minutes.

Move over, lemon bars. There’s a new dessert in town – sweet-tart strawberry-rhubarb filling layered over a buttery whole-wheat crust.

Satisfy your sweet tooth with this wholesome custard — this rich, velvety dessert is the perfect treat to bring to work or keep on hand as a midafternoon snack. You can easily double or triple the recipe to make a bigger batch.

This collagen-boosted almond milk is rich and creamy and a great way to add more protein to your diet.

Eating fish regularly is likely a major factor in the longevity of Icelanders. This traditional salt-cured fish is usually served over buttered dark rye bread with a homemade honey-mustard sauce.

This herbed salad with crunchy pita is eaten widely around Israel. Traditionally made with stale pita, in this version the bread is lightly toasted and tossed with olive oil and a touch of sumac before it's tossed in the salad.

This piquant relish, made with eggplant, onions, celery, capers and a generous amount of olive oil and vinegar, embodies its home island of Sicily. Eat it warm or cold, spread it on crostini, spoon it on top of grilled chicken or fish, or fold it into an omelette.

Trying our Chicken laksa with Brown Rice Noodles recipe? Skip the jarred laksa paste and try our homemade take instead.

It may take some effort to track down some of the ingredients in this spicy, rich, coconut-laced noodle soup, but it's worth every effort.

This roasted cod in a gingery broth contains many of the hallmark health features of Japanese cuisine such as miso and kombu seaweed.

Sometimes referred to as “the mother of all bowls,” the Korean-born bibimbap is the ultimate savory dish and also works incredibly well tucked into a burrito for on-the-go eating.

These crispy chickpeas are great on their own or added to salads for an energizing hit of protein and a satisfying crunch.

A fun twist on a childhood favorite, these biscuits are so nutrient-dense, you can eat them anytime of day. Enjoy them as a midday snack or as a sweet take on a breakfast sandwich.

This vegetarian take on chicken balls can be transformed into a number of dishes throughout the week; try them in sandwiches, tossed with veg noodles, on salads, in your favorite grain bowls or simply on their own dunked into the tangy sweet ’n’ sour sauce.

The possibilities are endless with this versatile pesto: Swirl it into soups, smear it onto sandwiches, dollop it onto pizza or bake it into bread. This creative twist calls on spring onions instead of basil for an ultra-fresh and bright flavor.

This recipe packs a serious punch in the way of healthy fats and protein from plenty of nuts and seeds. And it’s naturally sweetened with raw honey.

Spring rolls are re-imagined as a salad in this fresh, Paleo-friendly meal.

This frittata is filled with yummy, good-for-you green veggies — asparagus, green onions and baby mixed greens — for a super healthy meal.

This spicy apricot BBQ sauce pairs perfectly with our Pecan-Crusted Chicken with Sautéed Asparagus & Mushrooms

Chicken gets coated in a seasoned, nutty mix and baked for a crispy pecan-crusted chicken dinner.

A cross between yogurt and a smoothie, this Indian-originated beverage is at once sweet yet savory, light but oh-so satisfying.

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.