This pizza uses homemade pesto — made with tangy nutritional yeast instead of cheese! — and a gluten-free crust made from almond flour, eggs, coconut oil, and sea salt.
These gluten-free waffles can be made ahead of time and reheated to order.
Want an easy, make-ahead breakfast? Try our baked-oatmeal recipe in three flavors: apple chai, black forest, and carrot cake.
Traditional arborio rice is paired with quinoa in this fresh take on risotto.
Broccoli stems and leaves — which most people toss — are the perfect foil for creamy ricotta, lemony chickpeas, and crusty sourdough toast.
Coconut flakes, almonds, lemon zest, dates, dried blueberries and more come together in the food processor to make these homemade energy bars.
Black beans, ground flaxseeds, and toasted pumpkinseeds help bind this vegan burger together.
After making a better basic burger, use our handy template to tweak it into a taco, California, Hawaiian, and Mediterranean version.
Coconut flakes, almonds, and dates come together with bananas and cacao nibs to make these homemade energy bars.
You can use fresh or canned salmon — and panko or gluten-free bread crumbs — for this quick and easy burger.
Lime zest, dates, crystallized ginger, almond butter, and cashews are just some of the ingredients in these homemade key-lime energy bars.
Pumpkin purée, hazelnuts, dried cranberries, dates, and warming spices are just some of the ingredients in these DIY energy bars.
A spicy, citrusy take on bruschetta.
This vegan take on Korean bibimbap is packed with crunchy veggies like bean sprouts, carrots, and kimchi.
Sautéed mushrooms add a rich umami flavor to this savory bowl of oatmeal.
Use quinoa, kamut, or any grain in this dish, and mix up the veggies to suit your taste.
This super-fast coconut-milk curry is packed with red bell pepper, green beans, edamame, fresh garlic, and basil.
This greens-forward grain bowl combines Broccolini, honey-tamari roasted tofu, and water chestnuts with a creamy vegan cashew sauce.
This hearty bowl is topped with crumbled goat cheese, fresh cilantro, and a spicy red-pepper sauce.
This grain bowl is topped with a spicy red-pepper drizzle and cooling avocado and Greek yogurt.
This Asian-inspired grain bowl pairs forbidden rice and honey-tamari roasted tofu with a creamy vegan sauce made from cashews.