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.
A blended soup of Roma tomatoes and red bell peppers roasted until charred, then pureed with garlic and broth and topped with toasted pumpkin seeds and fresh basil. No added sugar, no cream.
Zucchini blended into its own broth until silky, with basil wilted in off the heat so the soup stays bright green. All the creaminess with no cream anywhere in the pot.
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.
A rustic blueberry oat crumble with a golden pecan and almond flour topping over thick, jammy berries. Ready in just over an hour, including a short rest so the juice sets before serving, with no crust to roll out.
Banana coins dipped in a cinnamon coconut shell with a blueberry pressed into each, frozen until they snap. The freezer snack that stands between you and the ice cream aisle.
Warm garlic cannellini beans and lemony mashed avocado piled onto toasted whole grain sourdough, ready in under 20 minutes for a filling anti-inflammatory breakfast or snack.
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.
Green and black olives steeped in warm olive oil with garlic, thyme, bay and citrus zest. A make-ahead snack that gets better every day it sits in the jar.
A creamy white bean and rosemary stew loaded with carrots, celery and wilted kale, finished with a raw olive oil drizzle. Ready in 45 minutes, and it tastes even better the next day, making it easy to batch for the week.
