Classics Made Clean

These juicy, open-faced burgers are smothered with a sweet and tangy basil yogurt sauce and topped with cheese, avocado and all the fixings – we promise, they’ll be your new favorite burgers!

Looking for an easy grab and go breakfast? These mini frittatas can be made ahead and frozen.

We trade lettuce or cabbage to lay our chicken, radish, scallions, clementine and almonds on a bed of shredded Brussels sprouts. Pack salad and dressing separately and toss together when ready to eat.

Perfectly portable for a potluck or a straight-to-table trip from the oven, this creamy kale and sausage pasta dish is hearty, filling and great for leftovers.

This homemade aioli with zesty lemon and fresh dill brightens up this simple roasted salmon with potatoes and asparagus.

Cook once, eat twice with this heady, flavor-forward steak that handily turns into French Onion–Style Beef Vegetable Soup the next day.

A gorgeous platter to serve at the seder, this lemony, garlicky chicken is accompanied by hearty potatoes and artichokes. It also makes great leftovers to use in salads or lettuce wraps throughout the holiday.

You're one pan and done! Nutritious cauliflower rice steps up to the plate in this scrumptious and colorful chicken and veg combo.

Gluten-free doesn't equate flavor-free, as this spicy and filling favorite clearly demonstrates.

This super clean dish is packed with protein from the herby chicken meatballs, while a colorful array of veggies lend a massive nutritional boost. We use just one pan and lots of EVOO to bring this pretty platter to life.

This oh-so-comforting artichoke chicken dinner is so quick and easy, you'll want to make it tonight.

We're skipping the deep fryer – but still bringing the flavor – with these oven-baked, sesame-crusted falafel served over salad with a zesty tahini dressing.

Somewhere between shio- and shoyu-style ramen, our version features a light broth with a splash of soy sauce and is topped with a colorful combination of chicken, egg, shredded cabbage, bean sprouts and scallions.

We've achieved the ultimate crispy gluten-free fish sticks with the help of a clever hack to replace traditional breadcrumbs.

No need to opt out of pumpkin season if you’re eating for a healthy gut, this gluten-free pumpkin bread swaps flour with almond butter for a better-for-you treat.

Waffles and a healthy breakfast don’t have to be mutually exclusive. With these gluten-free coconut-blueberry waffles, you can have both.

Before the last of the berries disappear from your local farmers’ market, you’re going to want to make this gluten-free, Paleo-friendly crumble.

These saucy sirloin beef wraps come together in under 30 minutes for the ultimate easy dinner. TIP: Don't underestimate the power of herbs! For bright flavor in every bite, top these beef wraps with cilantro.

We’ve all eaten breakfast for dinner, but this pizza serves up dinner for breakfast – and you’re going to love every bite.

We've made this classic breakfast dish healthier, and lower in carbs, thanks to a versatile cruciferous vegetable. Plus, check out our homemade, no-sugar ketchup that takes just 5 minutes to whip up.

Try these easy shrimp cakes for dinner tonight, made with cassava flour to keep them grain- and gluten-free, from Dr. Steven Gundry's new book.

Chipotle chiles are smoked, dried jalapeño peppers, and they lend a rich flavor and some heat here. Warning: the crispy quinoa topping is highly addictive.

Not your average quinoa bowl, this version spoons a warm sesame sauce spiked with refreshing orange over wild salmon and a bevy of tender veggies.

Curtis Stone’s twist on a traditional Tuscan salad is loaded with shallots, mozzarella cheese and light, juicy heirloom tomatoes.

A rich, herbaceous butter turns this simple roasted chicken into a wow-worthy dish.

Not only is clean-up minimal with this one-pot chicken dish, but you can freeze it and simply reheat and eat so you spend less time in the kitchen and more time doing the things you love.

To ensure that your herb-infused turkey breast is impossibly moist – but still low in fat – leave the skin on during cooking to seal in the juices and discard prior to eating.

The fiber- and protein-rich filling with tempeh and pinto beans is packed with flavor while a bonus tomatillo sauce gives this plant-based dish a zesty kick. Because they’re frozen separately, both the filling and sauce retain maximum flavor and texture when reheated. It’s like a taco kit in your freezer!

This creamy takeout favorite is easily made at home and freezes beautifully. Remember to stir in the cream (or Greek yogurt) at the last minute, just before serving.

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.

By stacking meatloaf and carrot coins over potatoes in the Instant Pot, this comforting meal is fully cooked in one go. Garnish with additional thyme.

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.

A pizza look- and taste-alike, only it's clean and loaded with protein. Easy, customizable and, most importantly, delicious!

Grilled lobster tails served with street corn purée are delicious and decadent, and grilling them is super quick and easy!

Deep-fried falafel can be a total calorie bomb. But this baked falafel still gets crispy with equally satisfying results. It's super easy, full of flavor and a really healthy, protein-filled vegan lunch!

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 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.

By baking wings on a rack elevated over a baking sheet you’re able to achieve all-around crispness without frying. These wings are smoky, spicy and sweet — a winning combination and something a little different for dinner.

A flavorful balsamic glaze coats this light and flaky halibut. Served with roasted veggies, it makes a light but filling meal.

Cheddar crisps stand in for tortillas in this lower-carb version of tostadas topped with greens and a zesty, spicy dressing. For even more heat, add sliced jalapeño to garnish the salad.

Succotash really came into its own during the Great Depression, thanks to its thrifty nature, and we think a clean version seasoned with dill, lemon juice and zest is the perfect accompaniment to our tender pink trout.

One serving of this simple, summery barley salad provides a whopping 10 grams of fiber!

The colorful and hearty blend of black beans, corn, tomatoes, lime and cilantro enveloping the meatballs fills out this 20-minutes dish.

These crisp shrimp get a nutritional boost from flax in the coconut mixture that coats them, and make a delicious, Thai-inspired entree standing on their own or paired with kasha, pearled barley or wild rice.

It's time for a new take on this ultimate comfort dessert. This recipe saves you 203 calories, 15 grams total fat and 7 grams sugars over a traditional apple pie. Top each piece with a dollop of Greek yogurt for a light and creamy à la mode.

This meatless lasagna uses a genius swap for wheat noodles (hello, sweet potatoes!) for the ultimate healthy twist on this classic comfort food.

Fennel is a great source of vitamins and minerals. Combine it with fresh veggies and chicken breast for a flavorful dish.

You can't go wrong with this classic potato latke. Ours are baked instead of fried, so you can indulge without the guilt.

Sweet peaches meld with creamy ricotta cheese in this light and moist Bundt cake smothered with an orange–yogurt frosting.

Smoky planked salmon with butter-topped sweet potatoes looks fancy, but this family-style dinner couldn’t be easier. Here, we serve it with grilled asparagus to round out the meal.

Prep your chicken, pesto and grilled veggies on Sunday, so making this fresh and colorful goat cheese pizza takes no time to assemble on a busy weeknight.

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

This simplified version of classic Puebla mole – a smooth, savory Mexican cocoa-based sauce – gets a boost from mild dried ancho chile peppers, which are known as poblano when fresh. Serve on tortillas with all the fixings or over brown rice.

Move over, lemon bars. There’s a new dessert in town – sweet-tart strawberry-rhubarb filling layered over a buttery whole-wheat crust.

Satisfy your sweet tooth with this wholesome custard — this rich, velvety dessert is the perfect treat to bring to work or keep on hand as a midafternoon snack. You can easily double or triple the recipe to make a bigger batch.

This better-for-you version of salisbury steak has all the taste appeal of the original but uses only wholesome ingredients to give it more of what you need and less of what you don’t.

Instead of starchy refined carbs, this risotto uses cauliflower transformed into rice-size pieces in the food processor. Parmesan cheese and butter help give it the creamy texture of a classic risotto.

Put our version of this classic comfort food on the table tonight in no time at all.

This updated Paleo cobb salad is packed with roasted red peppers, creamy avocado, fresh tomatoes and a tangy dijon dressing!

This quick-cooking chili tastes like it’s been simmering for hours. To get it on the table even faster, you can replace our seasoning mix with 4 tbsp of an all-natural Mexican-style spice blend, but make sure to look for low-sodium varieties.

We’ve given traditional brittle a makeover, sweetening it with only honey and coconut sugar and packing it to the brim with good-for-you nuts and seeds.

Riced cauliflower is the hero of these crisp and savory waffles that are fit for breakfast or dinner, and require just 10 minutes of prep.

This unique chili combines both tomatillos and grape tomatoes for maximum flavor. Serve with toppings of your choice: sour cream, green onions or lime wedges.

This rustic-style stew contains hearty cannellini beans and turkey sausage for a filling meal.

Exceptionally hearty, these cabbage rolls are stuffed with a mouthwatering array of meaty mushrooms and chewy quinoa.

This vegan 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.

Your childhood favorite gets a clean eating makeover thanks to a lightly spiced, gluten-free coating and being baked instead of fried.

These spiced, baked fingers, with their sidekick of fiber-full skin-on mashed potatoes, will satisfy your fish stick cravings without giving you diners' remorse.

Inspired by South African cuisine, this quick dinner keeps fat in check without sacrificing tangy flavor from the likes of mango, ginger and pomegranate.

Matcha is a rich source of antioxidant catechins, the most abundant of which is epigallocatechin-3-gallate (EGCG). Studies have shown that EGCG supports weight loss by boosting metabolism while it also acts as a free-radical scavenger to help ward off cancer and cardiovascular disease.

A key ingredient in Korean cooking, gochugaru is a sun-dried red chile pepper that is coarser than regular chile powder. (You might recognize gochugaru as the red pepper flecks in your favorite kimchi!) Here, we use it to add a light kick to these crispy collard green chips. If you can't find gochugaru, you can easily substitute with chile powder.

This Asian-inspired dip is versatile enough to use with any of our chips, and it just might be the easiest dip you've ever made – simply pop all the ingredients into a blender with a splash of water, whiz it up and you're done.

Soaking potato slices in apple cider vinegar adds a light acidic note to these purple potato chips without the chemical aftertaste you often get from store-bought varieties. If you like a stronger acidic punch, simply soak them longer.

Portobello mushrooms have a meaty texture that makes them a stellar 
swap for beef patties in veggie burgers. But here's the trick: We've 
actually used the mushroom caps as the bun, then filled the middle 
with warmed marinara sauce, provolone and fresh, crisp greens.