Freezable

Packed with smoky, sweet and savory spices, chorizo-style sausage meat is endlessly versatile. Make yours mild or hot by adjusting the amount of cayenne.

These breakfast muffins are the perfect on-the-go meal. They’re simple to make and you can make bake them ahead of time for quick breakfast throughout the week.

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.

Simple one-pan meals can be your best friend when you're preparing for the week ahead. Filled with hearty kale and earthy mushrooms this frittata cooks up a satisfying meal that you can feed you for most of the week.

Chunks of apples, spicy cinnamon and walnut pieces turn these hearty pancakes into a filling breakfast or energizing snack.

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.

Our version of coconut shrimp has a crunchy coating of fiber-rich coconut flour with unsweetened coconut flakes and toasty whole-wheat panko bread crumbs. Breading and freezing the shrimp raw ensures they will be perfectly cooked inside with a crispy crust. Omit the sriracha in the pineapple dipping sauce if you prefer less heat.

In this easy meal, a fragrant curry simmers while the rice steam-cooks over top. Garnish with cilantro.

An electric pressure cooker makes great chili in a snap, and it can also bake up delicious corn bread at the same time. When cooked, the top of the corn bread will appear pale, but the bottom will be golden brown — just invert it onto a serving plate for the best presentation.

Avocado takes a walk on the sweet side as the star ingredient in this rich and creamy twist on a key lime pie.

No need for an ice-cream maker to create this luscious dessert. We do it all in the food processor with just a handful of ingredients that you likely already have on hand.

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.

Most pancakes are so high in carbs that you need to snooze before lunch, but this version made with almond and coconut flours and no sweeteners contains only 12 grams of carbs per serving.

You’ll love every morsel of this savory bread made with almond and coconut flours. Rolling it in Parmesan and additional za’atar before baking gives it a punch of flavor reminiscent of traditional garlic bread. It’s best served warm, so reheat leftovers in a toaster oven.

Yes, you can still have avocado toast on keto – if you use our low-carb loaf made with nut butters and coconut flour. The leftover bread is delicious toasted and buttered, for sandwiches or made into French toast.

These healthy oatmeal cookies are the perfect blend of dark chocolate with gooey tahini for a sweet, chewy, gluten-free, dairy-free and grain free treat.

This big-batch meal comes together in an hour and tastes even better throughout the week as those classic chili flavors meld together. This version is bean-free for a change.

Pinto beans lend body while also adding a dose of satiating protein and fiber to this spicy soup. Adapt the toppings to your taste — we love it with tangy pickled onions, but they are completely optional. Avocado, cilantro, jalapeños and radishes all make great toppers as well.

The secret to making this soup extra fast is frozen butternut squash — here, it's blended with coconut milk and an array of aromatic spices.

A creamy corn chowder in less than 30 minutes? It’s possible thanks to frozen and thawed corn kernels and a handful of flavorful ingredients.

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.

A few easy swaps – such as almond milk in the mash and cassava flour as a thickener – makes this classic comfort meal Whole30 compliant. You can make this pie in a large baking dish or in smaller, individual servings.

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.

The peachy flavor of our nice cream is sweetened with a little honey and — surprise! — sweet potatoes.

Creamy peanut butter and heart-healthy dark chocolate make this no-bake freezer fudge decadent for all the right reasons.

This easy-to-make no-bake fudge will satisfy that sweet tooth without all the sugar.

Marinate these buttermilk-herb chicken breasts ahead of time and freeze them for the ultimate quick and easy meal solution.

This hearty vegetarian soup is loaded with protein and flavor and makes a satisfying meal.

Make a batch of these protein-packed burritos on Sunday and store them in your fridge or freezer for heat-and-eat breakfasts or lunches throughout the week.

The term “breakfast cookie” might sound like a devilishly delicious oxymoron, but we’re not kidding around with these good-for-you jumbo cookies. They’re made with protein-rich almond flour and pecans and naturally sweetened with maple syrup for an easy, grab-and-go breakfast.

Savory little meatballs are served as tapas all over Spain, with toothpicks for spearing those tasty morsels and popping them in your mouth. They’re lovely served piping hot or at room temperature, so they make great party food.

The base of these muffins is just mildly sweet, meaning you can go one of two ways with your add-ins: Incorporate dark chocolate chips for a sweet version, or add sesame seeds and green onions for a savory spin.

Why reach for a processed energy bar when you can make your own all-natural, low-sugar bar in 30 minutes?

The red enchilada sauce takes just minutes to make and adds a serious kick to this veggie lasagna.

Spirulina is a type of blue-green algae that’s a surprisingly good source of protein and all the essential amino acids. Your body uses protein to make amino acids, which provide energy and help repair muscles and tissue, among other functions.

Reap heart-healthy benefits every morning with this purple power smoothie recipe.

This cleaned-up version of the fast-food favorite is made with lean ground turkey and served in whole-grain English muffins. The best part is they freeze well, so make a batch and store in your freezer for a grab-and-go breakfast. Feel free to add baby spinach or tomato slices to the sandwich – but add it just before or after reheating. Serve with your favorite hot sauce.

Keeping lunches light yet fiber-rich and filling is the best way to avoid afternoon energy slumps. Try our Radish, Fennel & Carrot Cakes, a veg-centric take on fish cakes. Pair them with a leafy green salad or serve them with sautéed or steamed greens for easy meals.

These heart-hearthy no-cook almond cherry bars only take 15 minutes to make, so you can easily make them for the week to grab-and-go on busy days.

Lemon juice and zest brighten up 
this easy-to-make lentil soup. The beet green crisps are optional but highly recommended – they add a deliciously salty note to the whole bowl.

With a light sesame flavor and a surprising crunch, this soup is a 
staff favorite. Try topping with a drizzle of additional sriracha and 
sesame oil, or if you prefer to go sweet, try a drizzle of honey.

Almond and coconut flours give these gluten-free pancakes a boost of
 fiber and protein to keep you well-fueled through the morning. 
There’s no added sugar, so be sure to use ripe bananas – the riper they 
are, the sweeter your pancakes will be. Top with sliced bananas and/or 
berries and a drizzle of pure maple syrup or raw honey, if you like.

The smokiness of dried chipotle chiles provides the perfect 
counterpoint to sweet butternut squash in this easy, 8-ingredient soup. If you want to go more mild, use only one chile; if you like the heat, go for all three.

Seasoned roasted chickpeas adorn this soup that’s brimming with hearty vegetables and warming spices.

We’re always on the lookout for fresh new ways to enjoy kale, and this twist on 
pesto might just be our favorite yet! Here, we’ve layered it into a veggie-packed 
lasagna as a fun, nutrient-rich alternative to tomato sauce.

Coffee cake doesn’t have to be understated – with whole-grain flour, flaxseeds and squash for added nutrition, plus an indulgent maple glaze drizzled over top, this cake will surely get noticed.

Skip the preservatives and sugar often added to traditional Caesar dressings – here we make a high-fiber, real-food Caesar-style dressing and use it in these satisfying wraps for grab-and-go lunches or lazy dinners.

Store pancakes in even numbers (two, four or six work best) in resealable freezer bags for a speedy breakfast. Come Monday morning, simply pop them into the toaster right out of the freezer. Bonus: These pancakes are gluten-free!

Fall is the season for one-pot wonders. Try our freezer-friendly Artichoke Chowder, great for a soul-satisfying lunch or dinner paired with whole-grain crusty bread or crackers.

This creamy carrot cashew sauce with roasted broccoli is a healthy substitute that will fill those cheesy potato cravings. 
Serve it like you would any traditional cheese sauce over a baked potato or as a sauce for potato gratin or whole-grain pasta, or try serving it fondue-style accompanied by your favorite veggies, crackers, pickles or whole-grain crusty bread for dipping.

Enjoy this creamy and comforting beet soup from chef and CE recipe developer Julie Morris’ newest cookbook Superfood Soups.

Make a big batch of 
these easy, homemade crackers for a tasty on-the-go snack that pairs 
well with hummus, spreads and regular or nut cheese.

Spicy-sweet chai rooibos is revered for its digestive benefits, immune system support and antioxidant properties.

Made from whole green tea leaves that are stone ground into a fine powder, matcha contains caffeine to help improve focus and L-theanine, an amino acid that induces a sense of well-being and relaxation.

These Salted Chocolate Almond Butter Cups actually are good for your gut and help promote weight-loss.

Rainbow chard, sweet potatoes and dried unsweetened apricots, plums and figs fortify this comforting stew with a bevy of bone-strengthening vitamins and minerals.

This clean chicken parm recipe is loaded with superfoods to give you a burst of energy and health benefits.

Chef Philippe Massoud cleaned up this traditionally meatless Lebanese-style moussaka by roasting the eggplant rather than frying it, drastically reducing the oil content. The result is a lighter dish that still has big flavor. Serve over brown rice and sprinkle with fresh parsley.

Creamy, zesty and filled with good-for-you greens, these lobster bites are the ultimate summer appetizer or snack. Serve with a warmed all-natural jarred tomato sauce on the side for dipping. For a kick of heat, try adding a pinch of ground cayenne pepper to the mixture.

Smoked paprika is a time-strapped cook’s best friend – it instantly lends a smoky flavor and rich aroma to everything it touches. Here, it makes this saucy dish taste like it’s been simmering for hours. Bone-in chicken thighs are often 
sold with the skin still attached, but it’s easy to remove yourself: Simply grasp the edge of the skin with paper towel 
and pull it away in one go. Sprinkle with fresh herbs, such as oregano or basil, just before serving.

Brimming with colorful, fresh-picked summer vegetables, this casserole makes a great meatless entrée or, in smaller portions, a hearty side dish.

While it’s not traditional to cook jambalaya in a skillet – it’s typically made in a pot – spreading it out helps it cook more quickly. It also means the top can get sprinkled with panko and finished under the broiler, adding a crunch that complements the hearty mixture.

With a thick, stew-like base and a biscuity topping, this casserole is chicken pot pie meets 
chicken and dumplings – plus a whole lot of fresh veggies.

This enchilada-inspired casserole has a mild heat that's balanced by cooling yogurt. If you already have cooked chicken on hand, you can skip the first step - if doing so, you'll only need 2 cups broth.

This just might be the coolest muffin you’ve ever tried – it’s cornbread on the top and frittata on the bottom, filled with veggies like corn, zucchini and scallions for an all-in-one breakfast.

Our easy-to-make granola bars use a blend of oats, nuts and seeds for crunch, and chocolate chips, dried cherries and honey for sweetness and just the right amount of chewiness.

No need to stop in at your local taco joint for a bite – we’ve got you covered while on the run. These cheesy quesadillas are packed with spinach then dipped in a fragrant cilantro and avocado dipping sauce.

Here’s a radical idea: Instead of a yogurt, fruit and granola parfait in a bowl, why not freeze all those same ingredients into an ice pop? You can make a batch in advance then pull them out of the freezer when you’re ready. One pop makes a great snack, but you may want a couple of them for breakfast.

We elevated this roast chicken dish with a creamy apple celeriac slaw that adds crunch and flavor to this classic dish.

For a quick add to your morning smoothie, oatmeal or breakfast bowl, 
make your own protein powder using staples you may already have in your pantry. It's cost-efficient and much easier than you’d think. Our Ultimate Chocolate Protein Powder is packed with healthy essential fatty acids (EFAs) from chia and hemp, and it contains antioxidant-rich cacao powder. Paired with a cup of organic soy milk, it'll give you more than 20 grams of satiating protein. The powder can be used within a few days, or frozen in individual servings for up to 1 month.

This gluten-free bread gets a slight touch of sweetness from natural sources like sweet potatoes and maple syrup.