Berry-Almond Smoothie Bowl
A little frozen banana gives a creamy texture to this satisfying smoothie bowl.
Vegan Creamy Coleslaw
Classic coleslaw goes vegan in this easy barbecue side dish recipe.
Look for it in the condiment section of large grocery stores or natural foods stores.
Photo:Photography: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabe Greco
To get the silkiest texture, puree the soup in a blender rather than using an immersion blender.
Cocoa-Chia Pudding with Raspberries
Have chocolate for breakfast with this unbelievably healthy chia pudding recipe.
The deep chocolaty flavor pairs perfectly with juicy raspberries for a fun switch-up from oatmeal for your morning routine.
Use-All-the-Broccoli Stir-Fry
Spiralized broccoli stems transform into tender “noodles” in this lo mein-inspired vegetarian recipe.
Serve on top of brown rice or buckwheat soba noodles.
We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.
This pineapple nice cream has tropical flavors, thanks to a hit of mango and lime.
It takes just minutes to make this naturally sweet frozen dessert in the food processor or a blender.
Enjoy it alone, or top with fresh fruit and toasted coconut.
Look for sprouted bread in the freezer section of your grocery store.
They are so tasty no one will miss the meat or dairy.
To make this cucumber salad recipe a meal, add rice noodles and double the dressing.
Serve with an extra drizzle of sesame oil and sliced scallions.
Short on time in the morning?
Try our overnight oatmeal variation.
Keep it vegan or add a drizzle of plain yogurt for extra richness.
“Chocomole” Pudding
Creamy avocados make this dairy-free and vegan chocolate dessert recipe super-rich.
Serve as a not-so-sweet dessert or with strawberries for dipping.
Quinoa Avocado Salad
Protein-packed quinoa pairs with creamy avocado in this refreshing grain salad.
It’s the perfect make-ahead side dish to bring on a picnic or take to a potluck.
Or pack it for lunch or enjoy it as a light dinner.
This impressively easy dinner comes together with just those three ingredients, not including salt, pepper and oil.
Because prepared soups are typically higher in sodium, look for light or reduced-sodium versions of your favorites.
Serving it over riced cauliflower bumps up the vegetable count and keeps carb servings in check.
This three-ingredient dinner (not counting salt, pepper and oil) is really as easy as it gets.
Top with a dollop of pesto and/or a sprinkling of Parmesan cheese.
3-Ingredient Refried Bean & Pico de Gallo Tostadas
Making your own tostadas is easy.
Use store-bought corn tortillas, brush them with olive oil and bake to crunchy perfection!
Here we topped the tostada with refried beans and fresh pico de gallo for an easy three-ingredient meal.
Eva Kolenko
Caitlin Bensel
Greg DuPree
Victor Protasio
Photo by: Carolyn A. Hodges, R.D.
Sara Haas
Casey Barber
