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Spicy Ginger Shrimp Sheet-Pan Meal
By Kaelyn RileyThis sheet-pan dinner combines marinated shrimp with green beans, yellow bell pepper, green onions, and sesame seeds.
Recipes
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Honey-Garlic Tofu Sheet-Pan Meal
By Kaelyn RileyThis vegan sheet-pan meal combines marinated tofu with red bell pepper, snap peas, green onions, and sesame seeds.
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Steak Fajitas Sheet-Pan Meal
By Kaelyn RileyThis Mexican-inspired sheet-pan meal combines marinated flank steak with bell peppers and red onion.
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Raw Chocolate Tart With Berry Sauce
By Lee HolmesThis elegant vegan dessert comes together quickly in a blender or food processor.
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Masala Chicken Sheet-Pan Meal
By Kaelyn RileyThis Indian-inspired sheet-pan meal combines marinated chicken with sweet potato, cauliflower, and red onion.
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Mushroom Walnut Burgers
By Robin AsbellYou won’t miss the meat in these homemade veggie burgers, which are made from mushrooms, onions, garlic, cheese, walnuts, oats, eggs, herbs, and more.
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Lemon–Blueberry Energy Bars
By Kaelyn RileyCoconut flakes, almonds, lemon zest, dates, dried blueberries and more come together in the food processor to make these homemade energy bars.
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Vegan Quinoa Burgers
By Robin AsbellBlack beans, ground flaxseeds, and toasted pumpkinseeds help bind this vegan burger together.
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Basic Better Burger
By Robin AsbellAfter making a better basic burger, use our handy template to tweak it into a taco, California, Hawaiian, and Mediterranean version.
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Chocolate–Banana Energy Bars
By Kaelyn RileyCoconut flakes, almonds, and dates come together with bananas and cacao nibs to make these homemade energy bars.
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Salmon-Dill Burgers
By Robin AsbellYou can use fresh or canned salmon — and panko or gluten-free bread crumbs — for this quick and easy burger.
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Key Lime Energy Bars
By Kaelyn RileyLime zest, dates, crystallized ginger, almond butter, and cashews are just some of the ingredients in these homemade key-lime energy bars.
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Turkey Burger Banh Mi
By Robin AsbellThis Vietnamese-inspired burger is filled with scallions, ginger, fish sauce, and sriracha — and topped with fresh cucumber, jalapeño, and cilantro.
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Pumpkin-Spice Energy Bars
By Kaelyn RileyPumpkin purée, hazelnuts, dried cranberries, dates, and warming spices are just some of the ingredients in these DIY energy bars.
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Balsamic Vinaigrette
By Miguel VillarrealThis simple yet flavorful recipe brightens salads without the industrial ingredients or sugar found in commercial dressings.
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White Bean and Tuna Salad
By Kaelyn RileyThis colorful, hearty salad comes together quickly thanks to canned beans and canned (sustainably caught!) tuna.
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Chilled Cucumber-Cantaloupe Blender Soup
By Kaelyn RileyUse Greek yogurt or coconut cream to give this cold soup some body.
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Quick-Pickled Veggies
By Kaelyn RileyAdd crunch to your meals with quick-pickled ginger and quick-pickled veggies like carrots, radishes, and green beans.
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Rainbow Poke Bowls
By Kaelyn RileyIf 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.
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Cold Curried Chickpea Salad
By Kaelyn RileyPacked 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.
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The New Caprese Salad
By Kaelyn RileyAdd sliced ripe peaches to your salad for a twist on the traditional caprese.