Dijon Mustard

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!

We tried this trending fruit pairing and you should too

Our version of alfredo pasta takes advantage of plant-based ingredients, such as mushrooms, cashews, nutritional yeast and tahini to amp up the flavor and the nutrition. You can easily keep this recipe dairy-free by using almond milk or another non-dairy milk.

Shiitake mushrooms contain beta-glucans that support immune health and healthy cell development. Roasting them gives the mushrooms a rich, meaty flavor in this hearty skillet bake.

Nut-crusted halibut and immune-supporting acorn squash make this gluten-free dish both healthy and delicious.

Salmon is topped with a crunchy maple-almond crust, making it seriously addictive. It pairs well with sweet and mildly seasoned parsnip wedges.

If you haven’t tried millet yet, we highly recommend this nutty, gluten-free grain as a staple ingredient to have in your pantry. Here, we combine it with kale, navy beans and eggs for a salad with staying power.

The BBQ favorite.

Hearty greens are tossed with roasted sweet potatoes and sweet Italian sausage in this easy salad. You can make all the elements in advance and simply assemble and toss in the vinaigrette right before serving.

A creamy herb dressing is the perfect complement for soft butter lettuce and avocado. If you don’t want to risk onion breath, skip the onion entirely, or pickle it for a sweet-tart flavor without the pungency.

If a warm bowl of oats is your usual morning jam, this might be your breakfast recipe. Here, we make a savory oat mix that’s used as a crunchy topper for this salad with arugula, orange and prosciutto.

This crave-worthy combo (hello chicken fingers and fries!) gets a healthy kick from a nutritious quinoa coating, oven-baked fries and a side of roasted Brussels sprouts.

This hearty salad includes a combination of savory and sweet flavors such as sweet potatoes, quinoa and black beans.

Chicken, veggies, quinoa and a zingy buttermilk dressing are perfectly matched in this meal in a bowl.

Covered with a tangy glaze, these chicken thighs stay juicy as they roast. And with just two pans to wash, you get a break on the dishes.

Sweet and salty, this salad leaves you satisfied thanks to fiber-rich farro. All the elements can be made in advance and tossed just before serving.

These protein-rich salmon patties have a bright citrus flavor. Serve them with your favorite sides for dinner or on a crispy green salad for a filling lunch.

Excite the kid in you with these carb-friendly cauliflower bites that are just as satisfying as their potato-filled cousins.

These Eggs Benedict are every bit as good as the classic versions served over an English muffin. Except we swap the muffin for sweet potato fritters, making this dish Whole30 compliant.

The old-school sandwich side gets an upgrade with crunchy pickles and avocado oil mayonnaise. Just be sure to read your labels to ensure your ingredients are Whole30 compliant.

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

Quinoa doesn’t have to be relegated to being a base, it can also be a topper! Here, it’s broiled until crisp then sprinkled over the salad.

Roasted chickpeas seasoned lightly with curry powder make a crunchy topper for this orange-infused salad.

A sheet pan is one of the best tools for an easy weeknight dinner. Pile your ingredients onto it, toss it in the oven, and in under 45 minutes you will have a healthy and delicious meal.

Three cheeses — smoked cheddar, sharp cheddar and Parmesan cheese — commingle in this make-ahead mac and cheese. Sprinkle with green onions if you have some on hand.

Chickpeas and an array of colorful veggies combine for a complete meal.

Perfect on any salad, this vinaigrette is zesty and and light.

This easy baked salmon recipe allows you to get a healthy dinner on your table in about 20 minutes!

How do you clean up a classic comfort food like mac & cheese? Bingo! By blending in vitamin-rich cauliflower.

Jicama is a crunchy, mild vegetable that’s common in Mexican cuisine. It looks a little intimidating because of its size and odd shape, but once you peel it, the cool flesh is easy to slice and adds a crisp texture to salads.

Orange and lime juices join forces with Dijon to give this sauce a light, zesty flair.

Thinly sliced carrots, radish and fennel add flavor and crunch to this beautiful salad with fresh mint and tarragon.

We’ve taken the classic flavors in a bagel & lox sandwich and packed them into a salad with wild smoked salmon, dill, red onion and even toasted bagel chips. To lend a delicious richness to this meal, try adding 3 to 4 oz of crumbled goat cheese.

This warm salad is the perfect veggie-packed plate for lunch. It's oveflowing with crunchy carrots, beets and onion.

Satisfy your taste buds and save time in the kitchen with this sophisticated yet simple sage-infused chicken. Garlic and beans dress up collard greens to complete this nutritious and unique Clean Eating recipe.

Spice-rubbed halibut is smothered in 
a sour cream and Dijon sauce for a truly crave-worthy dish – plus it only takes 15 minutes of work to put together this complete meal.

If you think salmon is succulent, wait until you taste silky, sexy olive oil–poached salmon! Here, it’s complemented by chimichurri, an Argentinean herb sauce with brightness from vinegar, earthiness from oregano and a hint of heat. Serve with lemon wedges.

Chicken breasts are seasoned with tarragon then drizzled with a luscious white wine sauce with cream and Dijon mustard.

A fresh, soft cheese made from mozzarella and cream, burrata helps give this colorful salad an air of sophistication.

Give your steak an extra punch of flavor with our easy herb and Dijon marinade. Our colorful, crunchy slaw made with cabbage, carrot, zucchini and onion is a lovely addition alongside your grilled herbed steak.

Pungent blue cheese balances out the sweetness of dates in this meal-worthy salad made with a combination of baby spinach and arugula.