These oven-baked, flavor-packed chicken meatballs are the perfect pairing with zoodles and our homemade pesto.
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.
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.
Sour cream adds richness and fluy texture to these decadent cupcakes topped with a fudgy, date-sweetened espresso buttercream – you’d never know they were 100% whole wheat!