We make it easy to eat more nutritious veggies. These plant-powered recipes feature an extra dose of leafy greens and cruciferous vegetables, so you can painlessly add an extra serving to breakfast, lunch or dinner.
Squash stands in for rice in this remake of the traditional Spanish dish. You can use butternut squash or yellow squash — we recommend spiralizing the veg first, then cutting or pulsing in the food processor to get rice-size pieces. If using yellow squash, cutting it is a safer bet since the veg is so delicate. Check the labels when you are purchasing chorizo as some brands contain sugar.
An almond flour coating gives these spicy bites a crispy exterior without the need for bread crumbs. Paired with a dip made of heart-healthy fats, you have a satiating side. Serve it hot right from the oven for best texture.
Is sweet potato crust the new cauli crust? Say hello to the newest alternative to traditional pizza.
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.
A twist on a typical Caprese salad, our version makes use of the eggplant slices you grilled on Sunday for easier prep. For the dressing, you can use a simple splash of olive oil and balsamic as the recipe indicates, or use the Macadamia Basil Pesto for a more herbal flavor.
These oven-baked, flavor-packed chicken meatballs are the perfect pairing with zoodles and our homemade pesto.