An easy homemade tahini sauce infused with lemon juice and garlic elevates the flavor of these colorful carrots. Toasted matzo and hazelnuts make a crunchy topping – no need for bread crumbs!
Uncover your grill, because this is a salad that's sure to become a staple throughout spring and summer.
A sweet and spicy marinade, plenty of leafy greens and all kinds of crunch make this salad a can’t-miss meal.
After pho, perhaps the best-known Vietnamese dish among Western populations, is the flavorful banh mi. In this rendition, we pull apart the sandwich's components and enjoy it bowl-style.
With all the spices and flavors you know and love in a slice of classic carrot cake, these pancakes will please anyone with a bit of a sweet tooth.
This meal-sized salad has plenty of crunchy, salty textures to satisfy, along with perfectly cooked eggs to fill you up.
The rice in this meal is inspired by Nasi Goreng, a traditional Indonesian fried rice dish. While the recipe differs by region, it’s often made with chicken, shrimp and a variety of vegetables. Here, we swap in fiber-rich brown rice to make this a well-rounded, nutritious meal for a high-carb day.
These savory cabbage pancakes are a twist on the traditional dish from Osaka, Japan. The name okonomiyaki translates to “grilled as you like it,” as there are a number of variations depending on region and preference. The original dish uses wheat flour, but here we use coconut flour and arrowroot instead.
Za'atar is a Middle Eastern spice blend of savory dried herbs like oregano or thyme, and earthy spices like cumin, coriander and sumac. Here, we use it as rub over salmon and roast it for an incredibly flavorful recipe that your family will want to keep on repeat.
Each spring roll is filled with healthy crisp vegetables, fresh shrimp, herbs, and dipped in a spicy apricot sauce.
Buffalo wing sauce is the signature ingredient that gives this casserole its tangy, fiery kick. Since this recipe uses cooked chicken, this is a delicious dish to whip up when you have leftover rotisserie chicken hanging out in the fridge.
If you’re looking for the appeal of a deep-fried appetizer without any frying at all, these just might become your go-to option. Panko makes the exotic vegetable fries deliciously crunchy, while the cool, creamy, cashew-based dip adds a fresh, bright note.
Wrapped in buttery lettuce leaves, this sweet and savory chicken is packed with dynamic flavor for an irresistible dinner.
Grilling the cabbage imparts an unbeatable smokiness to this slaw. Here, the napa is topped with a spicy dressing using gut-friendly kimchi.
Scrubbing the beets and leaving the skins on means you don’t have to peel them later, and slicing helps them to roast faster. The fish adds a delicately smoky note, while the chickpeas help boost the protein level of this creative fall vegetable salad.
A rich, herbaceous butter turns this simple roasted chicken into a wow-worthy dish.
This childhood favorite is so easy to make from scratch – no need to use a canned soup as a starter. We make ours with fresh chopped vegetables and a simple base of flour, broth and cream. And the dough? We skip it and use packaged phyllo dough instead; simply scrunch it and brush it with oil before baking.
An array of nutritious vegetables are piled into this gorgeous soup topped with shredded chicken. Parmesan cheese is made into crispy crackers to use over top instead of croutons.
Cauliflower stands in for rice in this remake of the takeout favorite. This veggie-based rice can be found in the refrigerated section of your supermarket’s produce department or in the frozen aisle. You can also make your own by pulsing cauliflower florets in the food processor until the pieces reach the size of rice grains.
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.
Vibrant in color and loaded with flavor, this slaw is the perfect side for protein. You can prep it entirely at home and take it on the road – or take it camping, as Melissa Urban suggests in her book. If making it ahead, simply pack the salad, dressing and garnishes separately and toss together right before serving.
Thanksgiving dinner in an electric pressure cooker? Yes, you can! This recipe makes beautifully moist turkey with savory stuffing at the same time, and all those tasty turkey juices make up a quick herb gravy at the end. Broiling the stuffing briefly after it comes out of the pressure cooker makes it deliciously crisp on top, but this is entirely optional.
If you're looking to fuel up for a long run or intense workout, eating a high-fiber recipe, such as this quinoa-based salad, a few hours before you go will provide a comfortable, consistent stream of energy.
This marinated steak uses bold flavors such as ginger and fish sauce. Make the marinade in advance, but only add the steak the same day. The pickled carrots and cucumbers are a great make-ahead side. You can also serve this dish with brown rice.
Any morning is glorious when this loaf is ready and waiting. It’s grain-free and packed with good-for-you ingredients, but the coconut butter glaze almost takes this breakfast into dessert. Remember to use coconut butter, not coconut oil, for the glaze.
This take on burgers ditches the buns in favor of a collard green wrap and subs in baked carrot fries for the traditional fries that are usually cooked in processed oils.
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.