Sardine and Arugula Whole-Grain Toasts come together in 16 minutes, with no cooking beyond toasting the bread under the broiler. Pantry sardines, lemon dressing and bitter greens do the rest.
Red bell pepper halves filled with quinoa, black beans, diced tomatoes and warm spices, baked until tender. A filling weeknight dinner that also works as lunch the next day.
A cold soba noodle salad with seared chicken, crisp raw vegetables and a ginger lime dressing. A single-bowl meal that holds up well for lunch the next day.
Whole baked sweet potatoes split open and filled with white beans, kale and warm spices, finished with toasted pumpkin seeds. The filling cooks in one skillet while the potatoes bake.
Rainbow trout pressed with a crust of chopped walnuts, lemon zest and parsley, roasted on one sheet pan alongside blistered green beans. Dinner is ready in 35 minutes with a single pan to wash.
Tender turkey and zucchini meatballs simmered in a chunky tomato sauce, bound with almond flour instead of bread crumbs. One skillet, 16 meatballs, and sauce that only gets better as leftovers.
Cauliflower and chickpeas roast on one sheet pan until deeply browned and crisp, then pile onto warm quinoa with crunchy vegetables and a lemony tahini sauce. A filling dinner bowl that keeps well for next-day lunches.
Turmeric-seared shrimp, brown rice, avocado and cucumber come together in a lime-dressed bowl that is ready in about an hour and reheats well for next-day lunch.
Discover the vibrant harmony of steamed broccoli and mushrooms in this simple medley. Lightly seasoned, it’s a nutritious, flavorful side that complements any meal with earthy freshness and tender crunch.
A quick skillet dinner with crisp pan-seared tofu, charred baby bok choy, and a glossy ginger-sesame sauce. Ready in 35 minutes with no added refined sugar or refined oils.
