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.
This Vietnamese-inspired burger is filled with scallions, ginger, fish sauce, and sriracha — and topped with fresh cucumber, jalapeño, and cilantro.
Pumpkin purée, hazelnuts, dried cranberries, dates, and warming spices are just some of the ingredients in these DIY energy bars.
This simple yet flavorful recipe brightens salads without the industrial ingredients or sugar found in commercial dressings.
This colorful, hearty salad comes together quickly thanks to canned beans and canned (sustainably caught!) tuna.
Use Greek yogurt or coconut cream to give this cold soup some body.
Add crunch to your meals with quick-pickled ginger and quick-pickled veggies like carrots, radishes, and green beans.
If you have a local fish market or food co-op, you can find high-quality salmon there. Ask which one your fishmonger would be comfortable eating raw.
Packed with cucumbers, carrots, and cilantro — and dressed with Greek yogurt, Thai curry paste, and lime juice — this salad is perfect wrapped in lettuce leaves, served with seed crackers, or on its own.
Add sliced ripe peaches to your salad for a twist on the traditional caprese.
A spicy, citrusy take on bruschetta.
This vegan take on Korean bibimbap is packed with crunchy veggies like bean sprouts, carrots, and kimchi.
Who says you need to bake Brie in an oven? Try this campfire recipe, which heats up Brie in a cast-iron skillet with toasted pecans and a bit of brown sugar.
Homemade harissa — a zesty North African chili paste — is the key to these ribeye-steak skewers.
This take on Mexican street corn pairs a spicy mayo with grilled corn.
Serve this tofu-and-veggie-packed dish over noodles or rice.
Substitute any leafy greens you have on hand, such as chard or spinach, for the kale.