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With chunks of wild salmon and fresh, nutritious kale, these gluten-free curry bowls are on the table in 30 minutes.

We’ve elevated the classic carbonara with seared scallops for added protein. Use any type of spaghetti here, such as brown rice or even quinoa if you prefer.

This quick and easy, Whole30-compliant flavorful potato salad can be served as a side or work as a protein-packed meal all by itself.

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.

Oatmeal offers ultimate comfort in winter and is a healthy way to kick off cold mornings.

Who doesn’t love a rich, gooey pasta bake, especially when all the work was done weeks ago? In this freezer-friendly recipe, we undercook the penne so it’s perfectly al dente (never overdone) once baked. Garnish with parsley or basil before serving.

Salads can satisfy even the biggest of appetites, as proven by this eye-catching and protein-packed dish from "Food: What the Heck Should I Cook?", the latest from Dr. Mark Hyman.

When you think of a hot breakfast bowl, it doesn’t have to start with oats. Here, we use protein-rich quinoa mixed with apple and warming spices to fuel your morning.

Using chicken and veg from the Sheet-Pan Dijon-Glazed Chicken gives you a head start on this salad. Garnish with cilantro.

A side of corn on the cob and a drizzle of homemade tahini sauce makes an otherwise simple dinner spectacular.

Natural sweet corn flavor shines in this simple and quick soup.

All the flavors of your favorite deli bagel — in salad form! With the dressing, croutons and eggs made in advance, this satisfying meal is ready in less time than a lunch run.

Leeks, white beans, cremini mushrooms, parsnips, garlic and carrots combine into one creamy bowl of goodness.

The ultimate Italian comfort food need not be assembled à la Nonna. Try our deconstructed version, replete with traditional flavors and ready in less than 45 minutes, for a quick midweek dinner.

High in protein and low in fat, buffalo is a fantastic alternative to beef, and our chili boasts hearty cubes of the lean meat, paired with veggies and nine spices.

This healthy soup, similar to a minestrone, will both satisfy your appetite and warm you up on a chilly winter day.

Make peas the star of this bright dish by adding them to this classic ravioli.

This Thai-inspired soup is hot and cool! Ginger brings some heat to the smooth broth while coconut milk cools things down. Chunky chicken and veggies round out this robust soup.

Mushroom lovers, rejoice! This hearty and robust ragout gets its deep flavor from a variety of mushrooms. Serve it over orzo for a filling and delicious dinner.

This chicken quinoa soup is loaded with energizing bites of chicken breast, protein-packed quinoa, and plenty of fresh vegetables, cooked in a rich chicken broth seasoned with red pepper flakes.

Miss the feeling of unwinding with a glass of wine after a long day? Try this mocktail with zingy ginger and tart pineapple blended into a base of hibiscus tea.

A high-quality bone broth in place of traditional broth not only makes this dish Whole30-compliant, but it also helps boost your immune system, treat leaky gut and improve joint health, thanks to the collagen it contains. This soup tastes even better the next day, so it makes a perfect weekday lunch.

Let this spiced chicken curry warm you up from the inside out. This recipe is packed with veggies and has a silky coconut milk base for a dish that is both indulgent and healthy.

This hot or cold soup takes less time to prepare than it takes to watch a sitcom. A touch of miso adds a nutty, salty element to the mix and teams up with firm light tofu to pack in the protein.

Diced apple tossed with cinnamon and ground flaxseed are a perfectly easy — and healthy — breakfast to power you through your day.

The medley of fall vegetables combine to make a wonderfully warm and comforting soup.

Made with cashews instead of cream, this isn't your mama's mushroom soup! But this rich and velvety soup is soup-er versatile!

You can use this gluten-free, high-protein stew in tortillas or lettuce wraps, or use it as the base for fajitas or quesadillas

These mushroom-and-quinoa-stuffed mini pumpkins contain all of the flavors of fall. With savory herbs and a hint of tart-sweetness from dried cranberries, these adorable little stuffed pumpkins will be the hit of your next fall gathering!

Roasting garlic is an easy way to add intense flavor to your meals. Here, we blend it with tender, sweet turnip and a touch of Parmesan to make a surprisingly creamy sauce – without any cream.

Get ready for the biggest revelation in dorm-room cooking: kettle eggs! Yes, you can actually make hard-boiled eggs in an electric kettle. (Fun fact: Our senior graphic designer, Alaina Greenberg, makes them almost daily in our office!) If you don’t have a kettle, you can also buy packaged pre-boiled eggs for this recipe.

A quick blender sauce using almond butter, roasted bell peppers, parsley and a few pantry staples helps this noodle dish shine. If you have any sauce leftover, cover and refrigerate it to use throughout the week as a dip for raw vegetables. Instead of cooking the noodles on the stove, we soak the noodles in boiling water from the kettle. Plus, buying a precooked rotisserie chicken and shredding it avoids the cleanup and hassle of cooking it from scratch.

You can always buy hummus from the store, but the best hummus is from scratch with our simple recipe.

Causa is a Peruvian layered dish with potatoes and seafood or chicken. Typically, it’s layered into a ring mold to make a cylindrical shape, but we’ve reimagined it into a bowl packed with crisp, fresh vegetables.

Soup is great for holiday entertaining because it can be prepared days or even weeks in advance then simply reheated before serving. This one, featuring sweet, nutty parsnips, has rich fall flavors and is especially easy to make.

Full-fat coconut milk is key to achieving the luscious creamy texture that’s often lacking in dairy-free puddings. For a pop of color, sprinkle with curls of lemon zest, mint or berries just before serving.

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.

Rich ricotta- and chicken-stuffed individual rolls make for a delicious dinner, or an easily transportable lunch.

Craving something creamy? We have some tricks up our sleeves to bring you a healthy, protein-packed dinner full of flavor and richness but not full of fat!

Pair beef sirloin, sweet oranges with savory soy sauce and hearty broccoli alongside elegantly slim snow peas.

This quintessential spring pasta, brimming with fresh seasonal herbs such as mint, parsley and tarragon, works hot, cold or at room temperature as a side dish or entrée.

Chef and cookbook author Allison Fishman is all about simple, home-cooked dishes that let fresh, healthy ingredients shine. This Cajun-inspired recipe is a prime example!

We use Za'atar, an addictive Middle Eastern spice blend, to season the nutritious grains that form the foundation of this flavorful fish dish.

Our cheesecakes are sure to impress for reasons threefold: they're individually plated and smothered in caramel sauce, use just five ingredients, and they boast a low calorie count.