Recipes

GREEN GODDESS CHICKPEA CRUNCH SALAD

GREEN GODDESS CHICKPEA CRUNCH SALAD

1 (15 oz) can chickpeas, rinsed and drained2 cups chopped romaine or butter lettuce1 cup...
Read more
SUN-DRIED TOMATO & BASIL SHEET-PAN CHICKEN

SUN-DRIED TOMATO & BASIL SHEET-PAN CHICKEN

4 small boneless, skinless chicken breasts (or 14 oz extra-firm tofu, pressed and cubed)1 (14...
Read more
SHRIMP AND SPRING PESTO WITH ZUCCHINI NOODLES

SHRIMP AND SPRING PESTO WITH ZUCCHINI NOODLES

3 medium zucchini, spiralized 12 oz large shrimp, peeled and deveined 1 cup asparagus, cut into 1-inch...
Read more
LEMONY WHITE BEAN & SPINACH ORZO

LEMONY WHITE BEAN & SPINACH ORZO

1 tbsp olive oil3 cloves garlic, minced1 small shallot, diced1 cup orzo 2 1/2 cups vegetable...
Read more
LEMON-TAHINI OATMEAL

LEMON-TAHINI OATMEAL

1 cup rolled oats2 cups unsweetened almond milk (or other plant milk)Zest of 1 lemon1...
Read more
WINTER CITRUS & QUINOA BOWL

WINTER CITRUS & QUINOA BOWL

This colorful bowl is packed with freshcitrus fruit, fiber-rich quinoa, and healthyfats from avocado and...
Read more
VEGAN TOFU SAAG

VEGAN TOFU SAAG

1 tbsp neutral oil (or coconut oil)1 block (14 oz) extra-firm tofu, pressed 15–20 min...
Read more
FALAFEL WRAPS

FALAFEL WRAPS

2 (15 oz) cans chickpeas 1/4 red onion 1 handful fresh parsley 1 handful fresh...
Read more