Avocado

Seared Sesame Tuna Nori Wraps recipe

Seared Sesame Tuna Nori Wraps

The belly side of the tuna cooks up quickly, giving you melt-in-your-mouth fish in minutes. Wrapped up with buttery avocado and homemade wasabi mayo, these handheld tuna cones taste wonderfully indulgent.

Mocha-Power-Smoothie_92-web

Mocha Power Smoothie

Avocado adds heart-healthy monounsaturated fats to this rich smoothie, while just ½ banana adds enough sweetness for two servings. You can skip your morning coffee and simply add instant coffee right into this drink.

Mexican 7-Layer Dip with Bacon

Mexican 7-Layer Dip with Bacon

Cinco de Mayo parties aren’t complete without chips and dip. This is the champion of all dips fused with your favorite Mexican flavors with the layer to beat all layers: BACON. It's seven layers of absolute, glorious awesome.

CE MP app January Minty Green Smoothie

Minty Green Smoothie

This fresh shake has staying power thanks to the healthy fat and protein provided by the chia seeds and protein powder.

Fiesta Beans and Rice 2

Spiced Beans & Rice

We’ve upgraded the typical beans and rice with loads of toppings including cilantro, avocado and feta cheese. Feel free to customize it to your taste with any other chopped vegetables or herbs you have on hand.

South-of-the-Border Hash recipe

South-of-the-Border Hash

This hash is an excellent choice for a make ahead breakfast or lunch option during the week or even a busy weeknight dinner, paired with some eggs and avocado.

Sweet Potato Nachos with Veggie Packed Queso recipe

Sweet Potato Nachos with Veggie Packed Queso

Cashew butter and an array of cooked vegetables are blended into a creamy sauce that’s drizzled over these nachos made from sliced sweet potatoes. You may have some leftover sauce, but it’s great reheated and poured over roasted vegetables or drizzled over chili. Simply cover and refrigerate and then reheat on the stove top.

59 Dr._Hyman_Entrees_Scallops_005

Seared Scallops with Avocado-Yuzu Sauce

This quick-prep recipe from Dr. Mark Hyman's new cookbook, "Food: What the Heck Should I Cook?", will have you out of the kitchen in less than 20 minutes, leaving plenty of time for you to accept accolades.

OCT_Buffalo Cauliflower Wings with Tempeh Ranch Salad

Buffalo Cauliflower with Tempeh Ranch Salad

When eating plant-based, you don’t have to give up meaty, satisfying buffalo wings. Just sub cauliflower for the chicken and pair with a roasted tempeh salad to get all those familiar flavors, but with a nutritious boost.

OCT_Pumpkin Tacos 2

Pumpkin Tacos

Enjoy tacos with a seasonal fall twist by using pumpkin instead of meat. Featuring homemade refried black beans and guacamole, these tacos are uber satisfying.

OCT_Chickpea Avocado Smash Wrap

Chickpea Avocado Smash Wraps

Enjoy a duo of healthy lunch wraps with ingredients that are reminiscent of three favorite dips – hummus, guacamole and pesto – for a tasty explosion of flavors.

Poached Egg Avocado Toast

Poached Egg Avocado Toast

This egg-topped version takes avocado toast to the next level. Be sure your bread slices are sturdy enough to hold the toppings.

Hummus Sammy

Hummus Sammy

Prep this easy plant-based sandwich in the morning and it will be delicious at lunch time. Pack ¼ cup of the hummus and the carrots sticks as a side.

Asian Chicken Salad recipe

Asian Chicken Salad

Eating both healthy fats and proteins helps you feel more satisfied, making it easier for you to avoid hunger-related snacking and overeating. This fresh salad boasts healthy fats from oils, nuts and avocado, as well as protein from chicken.