An easy homemade tahini sauce infused with lemon juice and garlic elevates the flavor of these colorful carrots. Toasted matzo and hazelnuts make a crunchy topping – no need for bread crumbs!
This chicken recipe will make you forget (at least for a moment) your regularly-scheduled chicken dinner.
Skip the pizza delivery this week and premake your own mini pizzas.
Elote has taken the world by storm and for good reason! It’s a great side dish for grilling out, taco night and, of course, Cinco de Mayo!
Top creamy baked sweet potatoes with spiced black beans, juicy tomatoes and fresh cilantro sauce for a new take on loaded potatoes.
Squash stands in for lasagna noodles in this hearty, vegan-friendly dish that makes both ricotta and béchamel out of cauliflower.
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.
This hearty salad includes a combination of savory and sweet flavors such as sweet potatoes, quinoa and black beans.
The garlicky mayo on these burgers is so good, you may need to make a triple batch for all your sandwich needs. And the patties are a tasty meatless option you don’t have to fire up the grill for.
This veggie-rich salad with pops of dried cherries can be fully assembled and dressed the night before. Store-bought rotisserie chicken makes it hassle-free, too.
All the flavors of your favorite deli bagel — in salad form! With the dressing, croutons and eggs made in advance, this satisfying meal is ready in less time than a lunch run.
Tender, meaty mushrooms are smothered in a tangy salsa and topped with gooey cheese for a veg-heavy main dish.
This veggie-packed smoothie is a potent health and beauty elixir full of mineral-rich greens for more energy and glowing skin.
Squash stands in for rice in this remake of the traditional Spanish dish. You can use butternut squash or yellow squash — we recommend spiralizing the veg first, then cutting or pulsing in the food processor to get rice-size pieces. If using yellow squash, cutting it is a safer bet since the veg is so delicate. Check the labels when you are purchasing chorizo as some brands contain sugar.
Shredded carrots and parsnips are seasoned with curry powder in these no-fuss fritters. You can shallow fry them in avocado oil or bake them. Pair them with a sauce for dipping, if you like.
An almond flour coating gives these spicy bites a crispy exterior without the need for bread crumbs. Paired with a dip made of heart-healthy fats, you have a satiating side. Serve it hot right from the oven for best texture.
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.
Thinly sliced Brussels sprouts make a delicate slaw. Apples and walnuts add some sweetness and crunch.
These hearty meatless burgers have serious buffalo wing flavor and a tangy blue cheese sauce drizzled over top. The patties freeze well, so make a double batch and store some for impromptu meals later.
These meaty mushrooms are filled with a quick DIY pesto, garden veggies and goat cheese for a healthy meal with a Mediterranean vibe.
Boston lettuce offers a delicate contrast to crunchy snap peas and pecans, soft peaches and tender red peppers. The sriracha-laced balsamic vinaigrette adds a lovely burst of heat that stands as a counterpoint to the sweet peaches.
Butternut squash is spiralized into "noodles" for a healthy pasta alternative, with tomatoes, basil and mascarpone cheese.
These these powerful fungi can boost your immunity, control blood sugar levels and reduce inflammation within the body. And they have a rich, buttery and meaty flavor, which means you won't even miss the bacon in this hearty "BLT" sandwich.
Cabbage is a fantastic way to add fiber and cancer-fighting sulfuric compounds to your diet, but finding creative ways to utilize it can be tricky. This bowl incorporates more cruciferous vegetables in your diet without resorting to same-old coleslaw.
Ahiflower oil is packed with omega-3 and omega-6 fatty acids. It's delicate, so avoid heating it—like we do in this recipe with spicy, Spanish no-cook romesco sauce.
In spite of its ungainly appearance, chaga mushroom has a light vanilla flavor, and provides powerful antibacterial, anti-allergy, anti-inflammatory, antioxidant and heart-protective benefits.
Leafy greens, versatile cauliflower, crunchy seeds and nuts – this seasonally-inspired bowl is everything you need for fall.
Why splurge on infused oils when you can so easily (and inexpensively) make your own? Here, we quickly heat sage and garlic in oil to add herbaceous notes to the cauliflower and greens.
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.
How do you clean up a classic comfort food like mac & cheese? Bingo! By blending in vitamin-rich cauliflower.
Nutty, earthy and with just the right amount of heat from Sichuan peppercorns, this stir-fry gives you all of the satisfaction of takeout without artificial thickeners.
Rich in fiber and warming Moroccan spices, this flavorful stew makes a hearty meal when combined with a baked potato, cooked grains or a fresh side salad.
Make this ahead and have lunch on hand for several days - simply refrigerate salad and dressing separately and combine in the morning or right before eating.
Food blogger Sapana Chandra of Real + Vibrant shares one of her favorite clean recipes: Indian Aloo Gobi.
A staff favorite, our team devoured these cheesy mushrooms with tangy parsley chimichurri. Our advice? Make a double batch!