Raw Honey

Step by step spring rolls with a creamy all-natural peanut sauce

Sure, this slaw is meant for tacos – but you can put it on anything.

When it comes to tacos, the crunch of cabbage is king. Here, earthy, smoky adobo sauce gives coleslaw a south-of-the-border kick.

A sweet and spicy marinade, plenty of leafy greens and all kinds of crunch make this salad a can’t-miss meal.

Making your own teriyaki sauce is a breeze with our easy recipe that uses pantry staples. Serve this protein-rich chicken and shrimp stir fry with brown jasmine rice or brown rice udon noodles.

This meal-sized salad has plenty of crunchy, salty textures to satisfy, along with perfectly cooked eggs to fill you up.

This vegetable-packed bowl is drizzled with a homemade sauce that uses pantry staples like vinegar, honey and sriracha.

It’s a big, fluffy pancake filled with juicy strawberries, except our Dutch baby has none of the white flour or sugar usually found in this tasty breakfast.

Turmeric-roasted chicken and cauliflower along with crisp lettuce, cucumber and tomato make this a satisfying plate, no bread required.

Made with almond and coconut flours and lightly sweetened with pure maple syrup, these indulgent donuts are free of refined, high-glycemic ingredients that can spike blood sugar. 

Coconut, chocolate, dates and a punchy blend of spices — cinnamon, ginger, cardamom and nutmeg — make for a memorable chai chocolate cake.

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

If you’re a cheesecake fan, this goat cheese tart will make you fall in love all over again. The tangy filling is topped with a simple but elegant compote featuring fresh blackberries and figs.

Indulge — just make it mini. These teeny buns have all the sweet, cinnamon-laced appeal of their bigger cousins, but sub in a less- rich Greek yogurt drizzle for the traditional cream cheese frosting. They’re also gluten-free!

Flatbreads have the same broad appeal as pizza but are ideal for dolling up with sophisticated flavors. Here, a tasty homemade dough gets topped with caramelized onions, sweet squash, zesty sausage and creamy goat cheese for an appetizer that’s definitely not every day.

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.

This bright, crisp pomegranate drink has a delicious sweet-tart flavor and just enough bubbles to keep things fun.

You can skip the takeout and make this easy dish at home in the same amount of time. This recipe is full of tender shrimp and fresh, crisp veggies all cooked in a mildly spicy sauce.

Queso fresco is a soft, mild cheese that you’ll find in Mexican or Latin American markets. Alternatively, use a mild feta — it’s brinier and a bit more assertive but just as delicious.

Lacinato kale, also called Tuscan or dinosaur kale, is widely used in Italian cuisine and packed with vitamins. It creates a sturdy salad that will hold up in the fridge much longer than those made with delicate lettuces.

The belly side of the tuna cooks up quickly, giving you melt-in-your-mouth fish in minutes. Wrapped up with buttery avocado and homemade wasabi mayo, these handheld tuna cones taste wonderfully indulgent.

The heavy-rotation dinner.

Gochujang is a fermented hot pepper paste and a staple in Korean cooking. Here, we use a few pantry staples to transform it into a spicy-sweet dressing.

Craving guac but don't have any ripe avocados on hand? This recipe calls for edamame in place of avocados. Blistered shishito peppers add a deep smoky flavor.

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.

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 skillet cornbread makes a great side to a warming stew or chili. Serve it warm slathered with butter.

Roasting radishes mellows out their pungent flavor. Here, we use their green tops to provide a nutrient boost while minimizing waste. This dish makes a great side, or make it a main by serving it in a bowl topped with fried eggs.

Few can resist the call of pumpkin spice! These grain-free, gluten-free, dairy-free whoopie pies with their cinnamon-cream centers are a hit with all ages.

This dreamy dessert uses the magic of cashews to replicate the taste and richness of cream cheese. You’ll end up with extra Date Caramel Sauce to serve on the side, or keep for another use (such as with pancakes the next day).

Roasting the grapes intensifies their flavor, adding big bursts of sweetness against the savory veggies and lemon vinaigrette.

This simple salad is jam-packed with textures and flavors that makes every bite varied and satisfying.

If pressed for time in the morning, fully prepare these protein-stacked pancakes the night before and reheat them in the toaster the next morning.

Cranberry glaze elevates simple chicken thighs. This dish is impressive and easy—and can grace both a weeknight or celebration table.

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.

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.

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.

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

Meatless Monday has a nice ring to it, but meatless Fridays make a lot more sense to us — use up all your perishable proteins early on in the week and then eat vegetarian to finish up the produce you have left. Halloumi is a semi-hard cheese that stands up to heat without melting, making it the perfect meatless protein to make on the grill. Make the vinaigrette on Sunday, and prep the salad the day of.

A little smoky, slightly sweet and paired with perfectly charred baby bell peppers, these wings are next level.

This marinated steak uses bold flavors such as ginger and fish sauce. Make the marinade in advance, but only add the steak the same day. The pickled carrots and cucumbers are a great make-ahead side. You can also serve this dish with brown rice.

Giving the romaine hearts a quick turn on the grill imparts a smoky taste to this Greek salad that's incredibly appealing. The combo of tender lamb and salad is definitely entertaining-ready.

No need for a bottled sauce — here, you can make a quick, zesty teriyaki using orange juice, ginger and a few pantry staples. The recipe makes enough to coat the fish before roasting with plenty left over for drizzling and dipping at the table. (Tasty tip: Try it on the broccoli!)

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.

Whether you like ’em rolled, folded or stacked high, go for these grain-free crepes that are made without any sweeteners.

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.

Honey and sriracha glaze gives the salmon an amazing sweet and spicy flavor. The avocado salsa is the perfect finish for this fast and easy dinner.

Brighten up roasted vegetables with this rich and creamy tahini basil sauce.

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 rich marinade turns everyday chicken into an extraordinary meal.

Elite snowboarder Brenna Huckaby shares how her passion for superfoods and healthy eating not only fuels her training but improves her well-being.

The key to this mayo-free dip is hearts of palm, which lend a light creaminess when blended up with lemon and Parmesan, for a twist on a classic.

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.

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

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

We've taken broccoli and turned it into a rice substitute in this flavorful chicken Buddha bowl.

These tofu fries make for a crispy treat when you’re craving comfort food. The miso peanut sauce creates a sweet and delectable dip.

This chile-spiced veggie stir-fry makes a quick and healthy dinner. The addition of the superfood MCT oil turns this into keto-friendly, brain-boosting meal.

Savory soy sauce, sweet honey and fiery ginger give this stir-fry personality, but the chunks of juicy mango are really what take this dish up a notch. Serve with brown rice or quinoa to round out the meal.

Have your filling prepped and ready in your freezer to pull out on taco night. When you’re ready to eat, simply pop it into your Instant Pot while you prepare your toppings.

Bright tomato sauce with a splash of vodka gets simmered with juicy meatballs — and it can all be made in advance and ready to cook in the Instant Pot. We like to serve them with steamed green beans or broccoli, but you can also enjoy with crusty bread to soak up the sauce.

Breakfast in 10 minutes without going down to the cafeteria? All you need is a toaster oven and a few basic ingredients.

Making a batch of these almond butter, oat and flax bars at the start of the week ensures you always have a nutritious snack on hand or a breakfast you can grab on your way out the door.

Enjoy these simply as the choco-chip cookie dessert balls they are, or roll these chewy, nutty balls in your choice of topping – goji berries, cacao or coconut – so that every bite is uniquely delicious.

Honey and soy-marinated boneless short ribs are topped with tart pickled carrots. Both the beef marinade and the carrots are made at home, so you simply grill the ribs and assemble the wraps when you’re ready to eat.

A quick soy-lime dressing adds serious oomph to this crunchy slaw. The beauty of a slaw made with heartier ingredients such as broccoli, carrots and radishes is that you can toss it in the dressing before leaving the house and it won’t get soggy. If you don’t have a portable grill, you can also cook the tofu in a skillet or grill pan before leaving the house.

Packed with crunchy veggies, this raw, veg-based version of pad Thai is hydrating on a hot summer day. The blender almond sauce contains healthy fats and is the perfect sweet-salty palate pleaser.

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

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

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.

Make these sweet pecans ahead of time, and sprinkle in salads for crunch and flavor.

Prep these vibrantly colored veggie patties on Sunday, then simply heat them up during the week. Serve on buns or in lettuce wraps with our speedy Lemon Avocado Sauce smothered over top.

Clean frozen pops can be a challenge to find, but we’ve got you covered with these chocolate-drizzled mango lime pops, infused with ginger and sweetened with just raw honey, for an easy-to-make summer treat.

Cod is glazed in sweet miso before being broiled in the oven. The bok choy is flavored with orange zest and pepper flakes for a spicy, flavorful side.

This piquant relish, made with eggplant, onions, celery, capers and a generous amount of olive oil and vinegar, embodies its home island of Sicily. Eat it warm or cold, spread it on crostini, spoon it on top of grilled chicken or fish, or fold it into an omelette.

This Hawaiian-style high-protein tuna bowl, spiced up with Furikake seasoning, gets its crunch from radishes, carrots and snow peas for a filling meal.

This gorgeous tart uses coconut milk for its luscious, non-dairy filling and peanuts for a flavorful crust without using wheat flour.

Matcha is a brilliant green powder made from ground green tea leaves, which was originally served in traditional Japanese tea ceremonies. In cooking, it pairs beautifully with creamy or bright accents.