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These wholesome strawberry muffins are fluffy and full of fresh strawberry flavor! Plus, they’re made with whole grains. Recipe yields 12 muffins.
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Make this blueberry smoothie for breakfast! This smoothie recipe is creamy, luscious and so nutritious. You’ll need frozen blueberries and bananas, almond butter and almond milk. Recipe yields 2 servings (about 4 cups); you can easily halve or double the recipe.
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These breakfast tostadas are perfect for weekend brunch! They're fresh and filling, but won’t weigh you down. This recipe is vegetarian and gluten free.
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This homemade granola is infused with amazing orange and honey flavors. It also features toasted almonds, cinnamon, vanilla and old-fashioned oats! This granola recipe makes a great breakfast or snack. Recipe yields about 8 cups.
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Beautiful Greek salad made with wedges of romaine lettuce, fresh tomatoes and olives piled on top, and a lemon tahini dressing. These salads don’t store well for later, so they are best served immediately (or you can store leftover lettuce, toppings, and dressing separately, and assemble them just before serving
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This pico de gallo recipe is fresh, delicious and easy to make! You'll need 5 ingredients for this classic Mexican dip—tomato, onion, cilantro, jalapeño, lime.
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Fresh, raw zucchini noodles tossed with basil pesto and cherry tomatoes make a light, healthy meal. Make this recipe for lunch or dinner, or serve it as a side! Recipe yields 4 generous main dish servings.
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This avocado salsa recipe is fresh, hearty and delicious! Serve it as party dip, taco filling or more. You're going to love this easy avocado salsa.
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These gluten-free banana muffins are made with almond flour! This easy recipe uses simple ingredients and comes together by hand. Recipe yields 1 dozen muffins.
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These simple broccoli, chickpea and avocado pita sandwiches are a fresh lunch or dinner option. If you would like to have leftovers, store individual components separately, with plastic wrap pressed against the top surface of the mashed avocado to prevent oxidation
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Make your own balsamic glaze, also known as balsamic reduction, with this simple recipe! It’s easy to make with regular balsamic vinegar. Use a minimum of 1 cup vinegar for this recipe—it will yield half as much balsamic glaze (if you start with 1 cup vinegar, this recipe will yield ½ cup balsamic glaze).
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This avocado salad recipe is so good! Sliced avocado, tossed in a lime-honey dressing, covered in a super fresh mix of herbs, radishes and toasted pepitas.
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Meet the perfect lemon curd recipe. This classic lemon curd is made even better with honey, and it’s so easy to make—
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Broccoli, bell pepper, red onion and carrots roast to golden perfection on one sheet pan. This roasted vegetable recipe is the perfect side dish for everyday dinners and it’s festive enough for holidays. Recipe yields 4 generous servings.
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Make this simple vegan Parmesan cheese recipe and sprinkle it over your favorite Italian recipes! This vegan Parm is made with hemp seeds, so it's nut free.
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This bircher muesli recipe is so delicious! It’s a healthy way to start the day. Recipe yields 1 serving; I recommend making these oats in multiples of 2 in order to use up 1 apple while making and then 1 more apple for serving.
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This wholesome, honey-sweetened apple crisp is covered in an irresistible oat, almond meal and pecan topping. This dessert is perfect for the holidays! This recipe yields about 8 modest servings.
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This fresh corn salsa recipe is the perfect summer appetizer! It's made simply with sweet corn, onion, jalapeño, cilantro, lime and a dash of chili powder.
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Nutty granola croutons complete this salad made with massaged raw kale, crisp chopped apple, and crumbled goat cheese tossed in a tangy lemon dressing. This recipe yields 4 medium salads, and twice as much granola as you’ll need—it stores well for future salads.
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Here’s my favorite recipe for overnight oats! Feel free to make it your own. Overnight oats are a simple, healthy breakfast that you can make ahead for busy mornings. The recipe below yields 1 serving, so make as many servings (each in a separate jar) as you’d like. Overnight oats will keep for up to 5 days in the refrigerator.
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