September 2014

Make these peanut butter banana muffins ahead of time and freeze for quick to-go snacks or breakfasts!

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.

An elegant, company-worthy dish, this chicken garners its earthy flavor from dried porcini mushrooms. Round out the meal with a side of sautéed spinach.

This easy roasted chicken with acorn squash recipe from our September 2014 meal plan will leave you with plenty of delicious leftovers for the week!

This clean chicken burger from our September 2014 meal plan satisfies a burger craving and is ready in 40 minutes.

This easy veggie dinner, from our September 2014 Meal Plan, is hearty and satisfying.

Coated in coconut, panko and cashew meal, these tofu bites are accompanied by a decadent curry-scented sauce made with coconut milk and mango.

Store-bought granola usually contains a whack of refined sugar that takes your blood sugar on a roller-coaster ride. In our recipe, we eliminate the white stuff by making our granola from scratch using quinoa, oats, coconut and applesauce. Layered with fresh blueberries and a drizzle of maple syrup, it’s a gluten-free breakfast that’s easy to grab and go.

A traditional Indian dish, Biryani is typically made with basmati rice and layered with spiced chicken before baking. In this recipe, we’ve swapped the rice for Kamut for added texture, and skipped the layering step to save time – all while keeping its classic, aromatic flavorings. We suggest getting a head start on cooking the Kamut in Step One before chopping or measuring your other ingredients. To reduce cooking time, you can also soak Kamut overnight in water.

Crunchy radish, carrots, cabbage and bell pepper are combined with black rice and edamame for a vibrant and satisfying lunchtime salad. The best part is that you can pack it into a glass jar up to 5 days in advance – since the dressing only touches the heartiest vegetables, there is no risk of having a soggy salad!

Smoothies just got easier with our make-ahead packs – simply pile the ingredients into freezer bags, then when you’re ready, add to a blender with almond milk.

This herbed farro is reminiscent of Middle Eastern tabbouleh – try stirring in some diced tomato and cucumber if you have them on hand.

If you’re in the habit of grabbing a hot egg sandwich on your way to work, this is the breakfast for you. Make these burritos in advance, then wrap them up and freeze. When you wake up in the morning, simply pop one in the oven to heat while you’re getting ready, then take it with you on the go – it’s genius!

Olives, roasted red peppers and tomatoes combine for a flavorful condiment to this juicy steak. Since top round is a lean, relatively tough cut, be sure to marinate it overnight to tenderize the meat. Here we use the broiler to cook the steak, but a grill would work equally well.

This Greek-inspired recipe pairs tender chickpea burgers with sweet, warm watermelon and a crisp arugula and fennel salad. For added flavor, add fennel fronds as a garnish.

A double dose of apple flavor – in the form of fresh fruit and juice – adds sweetness to this quick weeknight curry. For added color, stir in chopped cilantro to the couscous.

The tangy coconut lime dressing in this cool and colorful Thai rice noodle salad goes hand in hand with naturally sweet mango and red bell pepper.