Need more plant power in your life? This vegan dish featuring carrots, broccoli, ground almonds and the superfood spice turmeric will rev up your metabolism and keep you satisfied for hours.
Pile these slow cooker pulled chicken sandwiches sky-high with coleslaw, radishes, tomatoes, sour cream or hot sauce – we love eating them open-faced with a knife and fork, but you can also serve them as a regular sandwich. Alternatively, skip the buns entirely and make a Mexican-style bowl by spooning the pulled chicken over brown rice and adding your favorite toppings. If you can’t find fresh Anaheim chiles, broil the tomatillos as directed and add a 16-ounce BPA-free can or jar of diced roasted green chiles to the blender in Step 3.
Craving Chinese? This vegetable-packed stir-fry with a speedy five-ingredient sauce can help thwart a costly and unhealthy trip to your local takeout joint.
Pete Evans has taken the classic miso soup and replaced bland tofu with something that will please the whole family – meatballs! Here, he uses chicken, but any ground protein, such as pork, shrimp or beef, will work well. You can even gently poach a fillet of fish if you prefer.
This super yummy coconut yogurt is a really simple way to get good dairy-free fats and healthy probiotics into your diet. Celebrity chef Pete Evans makes this once or twice a week and uses it in smoothies, sprinkled on top of paleo muesli or eats it straight out of the jar.
In addition to a healthful mix of nuts, this blend contains another secret health weapon, edamame. Edamame is a complete protein, meaning it contains all essential amino acids. It's also a very good source of folate, a B vitamin that helps lower your risk of stroke and heart attack. Make sure to choose an organic variety of edamame.
This dish tastes like it’s been simmering on your stove top for hours thanks to our easy technique of roasting the tomatoes, onions and garlic then blending them into the sauce. Many grocery stores sell pre-peeled and chopped butternut squash, which can be a real time-saver when you’re making this for a quick weeknight meal.
Be sure to use almond flour, which is made from finely ground skinned raw almonds, rather than almond meal, which is coarser and often made from skin-on almonds. Cook and mash the sweet potato the night before so you can easily whip up these pancakes in the morning.
A winter version of the spring roll, these portable handheld delights and their addicting 4-ingredient sauce make a satisfying snack or a perfect lunch paired with your favorite soup.
We’re bringing back the taco bowl with this meatless take on the classic. Tempeh, made from fermented soybeans, has a nutty, mushroom-like taste and is one of our favorite vegetarian substitutes for ground beef. We’ve even cracked the code on a dairy-free chile cheese sauce – who knew hemp, nutritional yeast and chile could taste so good together?
Sweet, juicy grilled peaches add a lovely warm-weather flair to this salad packed to the brim with beautiful vegetables. The true star of this meal, though, is the creamy cashew dressing spiked with just a touch of cayenne. If you have time, we suggest making the candied pecans as they add an addictive sweet-salty crunch.
Crisp salad is topped with a spiced coconut-crusted chicken breast in this salad that’s a cinch to put together. The mango dressing is truly heavenly, with a commingling of sweet, tart and spicy notes.
A honeyed orange dressing adds sweet and tart notes to this veggie- and bean-packed salad with shrimp.