Each dish is brimming with nutritious,vegetarian foodslike beans and legumes, whole grains and leafy greens.
Plus, they earn ourheart-healthy nutrition tagfor having low amounts of sodium and saturated fats.
Make our Veggie & Hummus Sandwich for those days when youre crunched for time.
Photo:Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco
Mix it up with different flavors of hummus and different types of vegetables, depending on your mood.
Freeze the fruits ahead of time for an extra frosty texture once blended.
We love peanuts for their inexpensive price and versatile flavor.
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
They’re also a great source of protein–1 ounce has 7 grams.
Pack these ahead to keep on hand for easy meal-prep lunches or dinners on busy nights.
But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!
They are so tasty no one will miss the meat or dairy.
The base of the soup is prepped ahead of time and stored in separate containers.
Simply add the broth and heat it in the microwave when youre ready to eat.
If you don’t have spinach on hand, try swapping in another dark leafy green like kale.
The easy roasted veggies are based on a popular recipe from our sister magazine (see Associated Recipes).
you might also sub in an 8-ounce microwaveable quinoa pouch to minimize cooking.
The extra dressing is delicious served with grilled vegetables.
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
Greg DuPree
EatingWell
