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.
Butternut squash is spiralized into "noodles" for a healthy pasta alternative, with tomatoes, basil and mascarpone cheese.
Mixed grilled veggies take on a smoky, earthiness when cooked over an open flame. Make these ahead of time and eat them all week.
These oven-baked, flavor-packed chicken meatballs are the perfect pairing with zoodles and our homemade pesto.
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.
Fragrant and flavorful, these vegetable-packed muffins are a wonderful treat any time of day.
This lasagna may taste decadent, but it’s actually a lightened-up version of traditional cream-heavy varieties. Relying on heart-healthy beans and nuts and loaded with mineral-rich greens, this one-pan wonder is exceptionally satisfying.
Cutting chicken breasts into thin cutlets helps them cook quickly on the grill. A quick blender sauce with fresh basil and lime is smothered over top for a zesty, spicy kick.
This genius jar of healthy, quick-cooking ingredients is the answer to your desk-lunch woes.
This hearty dinner-in-a-bowl is packed with healthful grains, flavorful veggies and perfectly grilled fish.
These oval-shaped patties are moist and flavorful, thanks to grated zucchini, oregano and lemon zest.
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 salad has a nice bit of heat to it thanks to the fresh chile. For added flavor, you can add chopped fresh mint, cilantro or Thai basil to the salad.
Thai Curry in 25 minutes? It's possible. Plus, it's 100% dairy- and wheat-free.
The red enchilada sauce takes just minutes to make and adds serious kick to this veggie lasagna made with corn tortillas instead of noodles.
Our fresh take on pesto uses roasted zucchini and toasted sunflower seeds for maximum flavor.
Coconut milk adds richness to this aromatic curry, chock-full of anti-inflammatory ingredients like turmeric and ginger.
A quick and easy dish that will leave your pasta cravings satisfied! Sprinkle with mint and pine nuts for added touch of flavor.
Wakame seaweed’s emerald green color and tender texture make it an unexpectedly stellar stand-in for basil in this nutrient-dense twist on pesto pasta.
This easy take on the classic French vegetable stew is one of our favorite ways to enjoy a bundle of freshly picked veggies at once. A simple herb sauce is a perfect finishing touch – bonus points if the basil comes from your garden, too!
This twist on the classic tastes like a BLT but features the satisfying crunch and nutrition of a salad. Greek yogurt makes for a lighter and protein-packed take on Ranch dressing.
If you’ve never made a beer can chicken, don’t be daunted – it’s an easy, tasty and fun way to roast a chicken. We’ve added a maple-chile rub, plus a pile of summery grilled zucchini. Use any leftovers to make chicken and zucchini soft tacos.
Give your steak an extra punch of flavor with our easy herb and Dijon marinade. Our slaw made with cabbage, carrot, zucchini and onion adds color and crunch.
