Recipes

Zucchini noodles stand in for wheat noodles in this gluten and grain-free take on a pasta salad that’s packed to the brim with chickpeas, olives and feta.

This gorgeous medley includes a combination of top superfoods—berries, Brazil nuts, spinach and more—for maximum flavor and nutrient value. To keep this salad plant-based, you can easily omit the salmon and replace it with beans or lentils.

A creamy ginger and lemongrass–infused dressing makes this bowl a tropical treat, while hemp hearts and toasted unsweetened coconut add a bit of crunch.

The key to this salad is to cut the veggies into extra-small pieces – about the size of a pea – so that you get a variety of flavors and textures in every bite. Salzman uses her Everyday Salad Dressing to dress this fresh salad.

Did you know that raspberries are high in fiber? One cup is higher in fiber (at 8 grams) than the same serving of grains such as cooked whole-wheat spaghetti and brown rice!

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.

Cacao is a superfood that provides a mood-boosting, energy-enhancing effect by triggering the release of the “love drug” neurotransmitter phenethylamine (PEA), which also helps improve focus.

This tomato, herb and almond 
pesto is named for the sunny 
fishing port of Trapani in western Sicily, where almonds and olive oil figure prominently in the cuisine. The sauce is traditionally served with busiate, a type of thick handmade corkscrew pasta, but we’ve substituted whole-grain quinoa spaghetti for a healthy 
dose of whole grains.

The herbal taste of basil with lime juice and a touch of salt and pepper make the fruits in this bowl taste even sweeter. Mix and match with your favorite melons and berries.

This fork-and-knife flatbread is spread with herby, creamy ricotta and 
then loaded with sweet and savory veggies for a fresh take on Middle 
Eastern street food. Be sure to buy a good-quality full-fat ricotta for 
the best results. The vegetables are adaptable, so use whatever 
looks good at your farmers’ market this week!

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.

Inspired by the Middle Eastern tradition of mixing sweet fruits with savory foods like tahini, this fresh bowl is ideal for serving at your next 
barbecue or breakfast. Garnish with a little citrus zest for extra brightness.

Bagna cauda, or “hot bath” in Italian, is an olive oil and anchovy dip popular in northern Italy. We add white beans to the dip to boost protein and fiber. It's typically served with a rainbow of vegetables, so choose your favorites. You can also make your own whole-grain pita chips (see below) for dipping.

Chia seeds are tiny powerhouses filled with omega-3s, fiber, protein and antioxidants. Thanks to the protein and fiber they contain, chia seeds can help keep you satiated throughout the day.

Dukkah (pronounced DOO-kah) is a savory Egyptian blend of dried seeds, herbs, spices and nuts. It's used as a coating for meat or fish or mixed with olive oil and served as a dip – here we use it as a flavorful crust for chicken. Moutabel is a Middle Eastern dip traditionally made with eggplant, though other vegetables can be used. In this version, grated beets and Greek 
yogurt are combined for a vibrant topping for the chicken.

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.

Don't do wheat? A wide variety of toppings can be added atop this gluten-free, veggie crust for endless options.

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.

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

This easy, plant-based breakfast will last up to four days refrigerated, so you can get out the door fast on busy mornings.

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.

Ten minutes and five ingredients are all it takes to make these sweet, chewy clusters – no oven required!

Crispy baked plantain chips and creamy cilantro sauce top this easy layered bowl for a variety 
of textures and a tropical salty-spicy, savory-sweet flavor combination.

The base of these muffins is just mildly sweet, meaning you can go one of two ways with your add-ins: Incorporate dark chocolate chips for a sweet version, or add sesame seeds and green onions for a savory spin.

Vodka brightens the flavor in this classic creamy tomato sauce, 
but you won’t taste the alcohol – it simmers off during cooking.

A bold pasta that cooks in just one pot? Now that's a delicious recipe made easy.

The meatballs are saucy, so you want to form the parchment into a bowl shape to keep the sauce from running onto the vegetables as they roast together in the same pan.

Creamy, mild-tasting fontina cheese allows juicy blackberries to shine in this clean twist on a grilled cheese sandwich. Be careful when smashing the blackberries – they tend to squirt and can stain!

Made with a combination of gluten-free flours including millet, almond and rice flour, this loaf is soft and zesty with a luxurious glaze over top – you’ll never even miss the wheat.

Chia seeds are the secret ingredient that helps this jam plump up in your fridge – you simply stir them into cooked and mashed berries and let them work their magic.

Thin chicken cutlets are easy to coat in the hazelnut breading, plus they cook in a flash for time-strapped weeknights. If you can’t find four 4-oz cutlets, buy two 8-oz chicken breasts and cut each horizontally into two thin pieces. Use a rolling pin or the bottom of a saucepan to pound the cutlets to an even thickness – just be sure to cover the chicken with plastic wrap first for easy cleanup.

Halibut is high in protein and cooks quickly in parchment paper, making this an ideal clean dinner recipe for busy weeknights.

Why reach for a processed energy bar when you can make your own all-natural, low-sugar bar in 30 minutes?

Korma is one of the mildest Indian curries out there, but we’ve kicked it up a notch with fiery fresh chiles. You can take the cayenne down to ¼ tsp if you prefer a slightly milder version. A combination of soaked and blended cashews and yogurt give this satisfying vegetarian main an ultra-creamy texture. Serve with whole-grain naan.

Thai Curry in 25 minutes? It's possible. Plus, it's 100% dairy- and wheat-free.

This striking riff on a caprese salad uses seasonal berries instead of tomatoes. Feel free to use whatever berries you can get ahold of – this salad is perfect for mixing and matching. To add visual interest, slice some of the blueberries and blackberries in half.

This hearty bowl is a staff favorite – we just love the pairing of the sweet and tangy raspberry sauce over savory chicken and crunchy vegetables.

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.

All it takes is 25 minutes and seven basic ingredients to whip up this healthy stir-fry.

This vegan main features riced cauliflower, which you can quickly make in a food processor. If you're stretched for time, use premade or frozen.

A classic combination, sweet-tart blueberries pair perfectly with earthy cornmeal in these dessert muffins with a buttery oat topping. We combine cornmeal with whole-wheat pastry flour in this recipe, but you can easily make it gluten-free: Swap out the pastry flour in the muffin for a gluten-free flour blend, and use 1½ tbsp each gluten-free oat flour and gluten-free flour blend to replace the pastry flour in the topping.

These fruit-and nut-packed energy bites are the ideal grab-and-go snack, perfect for any time of day.

High-protein teff creates a rich porridge that can be combined with fruits of all varieties. Lightly spiced, this sweet and creamy breakfast is an ultra-satisfying way to start the day.

Queso fresco (“fresh cheese”) puts a south-of-the-border spin on this American classic. The mild white cheese has a crumbly texture – perfect for sprinkling over salads. Try adding crumbled tortilla chips over top for added crunch. Or make tortilla strips easily by thinly slicing corn tortillas, tossing with oil and baking until crispy.

This Latin American street food is traditionally deep-fried, but we prefer these lighter baked versions – plus your friends and family will never guess they’re whole grain! Be sure to serve the churros immediately to prevent them from getting soggy.

We trade gluten-free hazelnut flour for whole wheat for this grab-and-go breakfast or snack, bursting with beautiful red raspberries.

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.

Pile these slow cooker pulled chicken sandwiches sky-high with coleslaw, radishes, tomatoes, sour cream or hot sauce – we love eating them open-faced with a knife and fork, but you can also serve them as a regular sandwich. Alternatively, skip the buns entirely and make a Mexican-style bowl by spooning the pulled chicken over brown rice and adding your favorite toppings. If you can’t find fresh Anaheim chiles, broil the tomatillos as directed and add a 16-ounce BPA-free can or jar of diced roasted green chiles to the blender in Step 3.

Make this ahead and have lunch on hand for several days - simply refrigerate salad and dressing separately and combine in the morning or right before eating.

The red enchilada sauce takes just minutes to make and adds a serious kick to this veggie lasagna.

You can use any type of mozzarella on these eggs Benny – fresh, hard or a smoked variety. Or you can skip the dairy and use a soft nut cheese.

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.

Our fresh take on pesto uses roasted zucchini and toasted sunflower seeds for maximum flavor.

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

Craving Chinese? This vegetable-packed stir-fry with a speedy five-ingredient sauce can help thwart a costly and unhealthy trip to your local takeout joint.

A staff favorite, our team devoured these cheesy mushrooms with tangy parsley chimichurri. Our advice? Make a double batch!

There’s nothing fussy about this double-decker carrot cake. Rather than slicing each cake in half to make four layers, you simply stack the cakes on top of each other – with a thick layer of frosting in between – to make a rustic dessert that no one will believe is 100% grain-free. Top with chopped toasted walnuts or spiralized carrots for an impressive finishing touch.

Trade tortilla chips for fiber-rich plantains in this healthy upgrade of a pub favorite.

The final step of this recipe, removing the loaf from the pan and baking it directly on the oven rack, might seem unusual, but it’s key to achieving a gorgeous golden crust – a genius method inspired by Wellness Bakeries. Use ground golden flaxseeds for this recipe; they have a more buttery taste than regular flaxseeds and the color blends seamlessly into the bread. Wrap the finished loaf in plastic wrap and store at room temperature for up to three days, or refrigerate for up to one week. You can also freeze it sliced and pop it straight into the toaster oven.

Light and fresh, we give this classic South American dish an upgrade with the addition of a quick, tangy gazpacho.

Pete Evans has taken the classic miso soup and replaced bland tofu with something that will please the whole family – meatballs! Here, he uses chicken, but any ground protein, such as pork, shrimp or beef, will work well. You can even gently poach a fillet of fish if you prefer.

This super yummy coconut yogurt is a really simple way to get good dairy-free fats and healthy probiotics into your diet. Celebrity chef Pete Evans makes this once or twice a week and uses it in smoothies, sprinkled on top of paleo muesli or eats it straight out of the jar.

These carrot fries provide a boost of antioxidants, including the nutrient beta-carotene, which is converted to vitamin A in the body. The vitamin contributes to the health of your skin, eyes and immune system.

Coconut milk adds richness to this aromatic curry, chock-full of anti-inflammatory ingredients like turmeric and ginger. To switch things up, you can swap out the brown rice for an ancient grain such as quinoa or millet.

Russet potatoes are a rich source of the water-soluble vitamin B6, which is necessary for red blood cell formation and for brain and nervous system health. Bright red in color, sumac adds a tangy pop to ordinary fries.

A quick homemade mint-cumin paste is rubbed over this whole-roasted fish. Orange slices and red onions baked along with the fish do double duty and are used to make a lovely green salad to accompany it. If you have microgreens on hand, they make a great garnish here.