Recipes

This no-frills recipe makes it easy to swap out bread crumbs for naturally gluten-free tortilla chips. 

Viral food trends come and go, but there's one that recently swept the internet that just might be here to stay. 

All of the delicious guacamole flavors you love in a healthy veggie-packed salad. Want to pump up the protein? Add leftover roast chicken or sauteed shrimp.

Brussels sprouts have become so trendy in the past few years, gone are the days of your grandmother’s over boiled sprouts.

There are a handful of recipes that every plant-based eater needs on deck. One of those, of course, is a solid vegetarian chili. 

If one of your resolutions for the New Year is to get healthier, that doesn't mean you have to abandon all of your favorite dishes in one fell swoop.

There’s one new year’s resolution that is good for you and a good time: Expanding your culinary horizons.

Make nachos dinner-worthy when you top them with an easy 30-minute chili. Serve with topping options such as sliced jalapeños and scallions and fresh cilantro.

Most paellas are made with meat or fish or a combination of both. This paella is made from veggies, making it completely plant-based.

Olive oil and chickpeas are the stars of this meal — both of which you probably already have on hand. Personally, I’m never without a can of chickpeas in my pantry. There are endless ways to turn them into a meal, from tossing them into salads to smashing them onto toast. But my absolute favorite is perhaps the most overlooked — and that’s braising! It’s easy, it’s hands-off and it’s totally transformative.

The veggie bacon gives the sandwich that smoky flavor. Top that with maple-mustard caramelized onions, tomato and peppery arugula lettuce, and I bet you can’t eat just one!

This soup is definitely fit for a main course on a cold day. Serve this alongside a bright green salad and bread, of course.

These hand pies pack in the very best parts of the classic breakfast sandwich, with a twist that makes them feel a little bit fancy.

In this classic Tuscan combination, kale and white beans are whirled into a spread for this easy bruschetta recipe.

Not only do breakfast casseroles have a level of nostalgia, they're also a great way to use up any ingredients in the fridge you need to get rid of. 

Whole-wheat sandwich bread makes for a crust that’s easy to cut and stuff into muffin tins in this easy quiche recipe. 

Try making a big batch at the beginning of the week and enjoying it throughout for lunch. It’s also a great way to use up veggies in the crisper.

With just two tricks up your sleeve, it can be made a few days ahead and tossed into the oven when it’s go time, but still tastes as fresh as the day you made it.

This particular fudge recipe elevates the dense dessert by using white baking chocolate, almonds and cream cheese, which adds a luxurious texture to the confection.