Pumpkin Seeds

These satisfying vegan tacos bring the heat.

Save yourself some time and get the day started with an incredibly simple (and super nutritious) bowl of this porridge.

With colorful vegetables, beets, crunchy apples and chicken thighs, this hearty salad makes a satisfying — and filling — main dish.

This salad makes the most of in-season citrus and creates a pretty-hued side. If you can’t find blood oranges, substitute more navel oranges. The salad won’t be quite as colorful, but it will still be tangy- sweet and delicious.

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.

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!

Beautiful beets and crispy chickpeas not only elevate this kale salad, they can be made in advance so you can quickly assemble it when ready.

Make peas the star of this bright dish by adding them to this classic ravioli.

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.

Caramelized shallots and crispy bacon impart big flavor to these shredded Brussels sprouts topped with crunchy pumpkin seeds. To make this dish vegetarian, you can omit the bacon and sauté the shallots in olive oil instead. To ensure it’s Whole30 compliant, look for bacon that doesn’t contain sugar.

This vibrant salad uses zucchini thinly shaved into ribbons using a vegetable peeler, but if you have a spiral slicer, you can use that instead. Chipotle chile peppers add a smoky heat to the yogurt-based dressing, and crunchy pumpkin seeds and creamy feta top it off for a medley of flavors and textures.

Golden chickpeas and cauliflower give this salad a rich, earthy taste that matches well with the nutty quinoa.

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.

This recipe packs a serious punch in the way of healthy fats and protein from plenty of nuts and seeds. And it’s naturally sweetened with raw honey.

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

Chicken salad gets an upgrade in this recipe that combines slightly tart pomegranate seeds with creamy feta cheese and root vegetables.