Spinach

Antioxidant-rich matcha pairs with nutrient-dense fruits and veggies in this smooth and satisfying breakfast bowl.

This easy breakfast – or lunch! – makes for one well-rounded meal.

Make this bowl for lunch or dinner, and you'll get nearly all the nutrients you've been looking for.

This craveable turmeric-tahini sauce means you’ll want to make these plant-based kebabs (yes!) again and again.

No one would ever guess this chicken dinner takes just 30 minutes (and very little prep) to perfect.

Nutrient-dense and ready in under half an hour, you can make these patties any time hunger hits.

Savory, simple and Paleo-friendly, this satisfying breakfast is going to become your go-to for weekend brunches.

Move aside, salad! A bowl of this colorful, ingredient-packed soup gives you a whole new way to enjoy leafy greens.

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

Made with coconut and almond flours, these grab-and-go pockets filled with eggs, cheese and ham are a surprisingly satisfying breakfast for a low-carb day.

Awaken your senses with this aromatic breakfast of fresh parsley, cilantro and dill in a spinach sauté with softly cooked eggs nestled inside. A savory yogurt-saffron topping finishes this delightfully easy dish. Serve with a bowl of walnuts or pomegranates to round out your breakfast.

Yogurt and pineapple add a tangy flavor to this satisfying morning bevvy. For a pretty presentation, garnish with lime zest.

We’ve turned baked sweet potatoes into a main dish by stuffing them with a simmered coconut chickpea curry. Make the sweet potatoes in advance, or you can bake them fresh right before serving for each day it’s eaten on the plan.

A creamy yogurt parsley dressing is the start of this easy-to-assemble salad with spinach, fresh apples and toasted walnuts.

Elevate everyday rice and beans with this herby, zesty bowl made with roasted chicken, fresh spinach and juicy tomato, all topped with an indulgent avocado mash.

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.

Sunny and umami flavors are the hallmarks of this seafood-based casserole. The herb mixture made at the top of the recipe is a simple pesto-style sauce that would taste terrific on your favorite grilled fish, too.

These baked spinach-stuffed sweet potatoes topped with crispy bacon are hearty and delicious and packed with energy-boosting vitamins.

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.

Brewed mint tea forms the base of this refreshing spinach smoothie with just enough pineapple to add a light sweetness, without a ton of sugar.

Lemon lovers will really dig this dish: Rich and meaty cod steams away under lemon slices in a parchment package, then a fresh herb and lemon sauce adds the finishing touch.

Tossed with good-for-you leafy greens and an unexpected kick of rosemary, this satisfying dish takes sweet potato hash to another level.

Nourishing and comforting, this quick and easy bone broth is loaded with chicken and fresh veggies for a healing meal.

By baking these wings on an oven-safe rack elevated over a baking sheet, air can circulate around the wings, making them perfectly crisp. Roasted cauliflower and garlic spinach round out the meal.

This nutritious salad hits all the marks for satisfaction: a variety of flavors and textures, ease of prep and balanced nutrition.

These egg and veggie bites can be eaten straight from the fridge, or heated quickly in the toaster oven or microwave.

This childhood favorite is so easy to make from scratch – no need to use a canned soup as a starter. We make ours with fresh chopped vegetables and a simple base of flour, broth and cream. And the dough? We skip it and use packaged phyllo dough instead; simply scrunch it and brush it with oil before baking.

An array of nutritious vegetables are piled into this gorgeous soup topped with shredded chicken. Parmesan cheese is made into crispy crackers to use over top instead of croutons.

Ricotta, Parmesan and feta cheese commingle for ultimate creaminess in these turnovers made of flaky phyllo dough.

Try this beauty-enhancing juice that’s brimming with antioxidants.

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.

This energizing breakfast recipe from Dr. Mark Hyman's new cookbook, "Food, What the Heck Should I Cook?" will keep you revved from daybreak to lunch.

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.

This colorful hash is filled with nutritious, vitamin-filled produce. For a fast morning, prepare the hash the night before and reheat it with the spinach in the morning.

Enjoy a duo of healthy lunch wraps with ingredients that are reminiscent of three favorite dips – hummus, guacamole and pesto – for a tasty explosion of flavors.

Prep this easy plant-based sandwich in the morning and it will be delicious at lunch time. Pack ¼ cup of the hummus and the carrots sticks as a side.

This quick breakfast will fuel you all morning long. Save time this week by preparing 1½ cups of cooked quinoa and refrigerating leftovers to use for future breakfasts.

Chocolate for breakfast? Yes, please! This smoothie will keep you feeling full from whole-food additions, such as beans, spinach and banana. Choose a protein powder that doesn’t contain any added sugar.

Get a hearty helping of vegetables and fruit with this recipe for a delicious berry and spinach smoothie.

Barley provides a quick yet hearty base for mushrooms, spinach and shrimp, which can be served as a main or side dish.

Bell peppers are stuffed with quinoa, tomatoes and veggies for a hearty, healthy protein-packed meal.

These Hawaiian tuna burgers are full of lean protein and bursting with tropical flavor. The carrot beet slaw adds a tangy crunch.

This veggie-packed smoothie is a potent health and beauty elixir full of mineral-rich greens for more energy and glowing skin.

Eggs and greens are a perfect combination of protein and veggies to energize you all day long.

This breakfast take on a Greek favorite skips the heavy pastry and gives you a good dose of greens, along with heaps of feta and creamy ricotta for a satisfying start to the day. Make it ahead of time and simply warm it through in the toaster oven in the morning.

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.

This baked fajita recipe uses pork instead of the usual beef or chicken. And it's easy to make — just cut up the pork and veggies, then pop them in the oven. The outcome is juicy and tender pork and a dinner that's packed with flavor.

Chewy farro provides toothsome texture to this meatless salad topped with feta, olives and roasted grapes.

This rustic tart full of baby greens and tangy goat cheese will have even the most devoted turkey eaters clamoring for a slice. Assemble the galette up to 24 hours in advance and bake just before serving.

Quinoa is a nutritious alternative to white rice. Here, it's layered with marinara, eggplant and three types of cheese for a fresh take on eggplant parmesan.

Dark leafy greens, sautéed with onions, raisins and garlic pair beautifully with meaty cauliflower steaks for a hearty and satisfying plant-based meal.

This super-simple curry gets volumes of flavor – and an anti-inflammatory punch – from a DIY curry blend that starts with turmeric.

Roasting garlic is an easy way to add intense flavor to your meals. Here, we blend it with tender, sweet turnip and a touch of Parmesan to make a surprisingly creamy sauce – without any cream.

A quick blender sauce using almond butter, roasted bell peppers, parsley and a few pantry staples helps this noodle dish shine. If you have any sauce leftover, cover and refrigerate it to use throughout the week as a dip for raw vegetables. Instead of cooking the noodles on the stove, we soak the noodles in boiling water from the kettle. Plus, buying a precooked rotisserie chicken and shredding it avoids the cleanup and hassle of cooking it from scratch.

This vegetarian pita sandwich is a healthy and nutrient-packed meal that will liven up your lunch box.

Power up your diet with this dairy-free smoothie.

The fresh flavors of spinach, yogurt, goat cheese and mint make a great sauce, dip or dressing.

This savory Greek-style pastry is a great way to incorporate more spinach in your diet. We use a whole-grain phyllo dough brushed with olive oil and feta cheese to add a creamy, salty kick. If you’re sensitive to gluten, see the tip at the bottom of the recipe to easily adapt it. For a prettier presentation, we simply take the phyllo and crumble it over the top of the pie before baking it.

Sometimes referred to as “the mother of all bowls,” the Korean-born bibimbap is the ultimate savory dish and also works incredibly well tucked into a burrito for on-the-go eating.

This frittata is filled with yummy, good-for-you green veggies — asparagus, green onions and baby mixed greens — for a super healthy meal.

This burrito is packed with fresh tuna, healthy veggies and a spicy wasabi dressing combine to make a fresh wrap of deliciousness.

Mild-tasting cashew butter is the star of this easy-to-make loaf, loaded with spinach and sun-dried tomatoes. Our favorite use for this bread? Topped with a soft cheese such as fresh mozzarella, a sprinkle of chopped basil and a drizzle of olive oil.

Creamy and delicious this side dish is low-carb, dairy-free and gluten-free.

While this soup may seem virtuous with a trifecta of healthful green vegetables, including green peas, baby spinach and asparagus, it tastes anything but. Fragrant herbs and green onions add zing, and a dollop of crème fraîche adds a touch of indulgence to the soup.

Spinach and quinoa combine for a flavor-packed meatless bowl that comes together quickly for a healthy weeknight meal.

This make-ahead Asian-inspired ginger apricot chicken recipe goes from freezer to crockpot, making weeknight cooking a snap.

Leafy greens, versatile cauliflower, crunchy seeds and nuts – this seasonally-inspired bowl is everything you need for fall.

This rustic-style stew contains hearty cannellini beans and turkey sausage for a filling meal.

Cook once, eat twice with this heady, flavor-forward steak that handily turns into French Onion–Style Beef Vegetable Soup the next day.

Chickpeas and walnuts add protein to this spinach salad to fuel you through busy afternoons. Roast the beets in advance for quicker assembly.

Skip the sugar-laden pumpkin spice drinks at coffee shops. Made with spinach and almond milk, this smoothie is a vitamin powerhouse that will give you a solid start to your day.

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.

This genius jar of healthy, quick-cooking ingredients is the answer to your desk-lunch woes. If you’re using precooked shrimp, add it to the jars while still frozen – it’ll thaw in the fridge overnight and be ready to eat by lunchtime. If you're using fresh shrimp, simply cook and add to the jars as directed.

For an extra dose of flavor, we looked to vadouvan, a mild French-style curry powder that usually contains shallots and garlic. You can find it at specialty spice shops and online, though any mild curry powder will work.