Yield: 12 servings Time: Active time: 30 minutes Total time: 50 minutes Ingredients: For the vegetables 130 g (4.5 oz) carrot , peeled...

This strawberry-and-kale salad with burrata is a delicious, nutrient-packed dish that offers a host of anti-inflammatory benefits. The base of tender lacinato kale is rich in antioxidants, while sweet, juicy strawberries provide a healthy dose of vitamin C and anthocyanins, known for their powerful anti-inflammatory properties. Creamy burrata balances the earthy greens perfectly. It’s perfect as a side dish, or make it a meal by topping it with grilled chicken or cooked whole

Yield: 6 zucchini boats Time: 10 minutes Ingredients: 2 + 2 tablespoons olive oil, divided 1 cup chopped yellow onion 3 minced garlic...

This high-protein energy bar recipe is made with tahini, oats, apricots and figs for a nutritious snack designed to keep you energized throughout the day. Tahini provides a rich, creamy base to help hold everything together, while dried apricots and figs provide natural sweetness alongside maple syrup. These bars make a convenient grab-and-go snack.

Yield: 6 servings Time: 15 minutes Ingredients: 1/3 cup mayonnaise 2 tablespoons sweet chili sauce 1 tablespoon lime juice (from 1 small...

This vegetarian sheet-pan dinner features briny feta cheese, chickpeas and vegetables all roasted on a single baking sheet for easy cleanup. The feta cheese softens but holds its shape in the oven. Aleppo pepper is mild and sweet. If you don’t have Aleppo pepper on hand, sweet paprika can be used in its place.

If you're packing this grain bowl for work, combine the dressing ingredients in a small container. When you're ready to eat, shake the dressing well, add it to the salad and toss. If you don't have time to make a homemade dressing, use 3 tablespoons of store-bought olive oil vinaigrette. Keep prep time short by using rotisserie chicken (or leftover chicken) and a pouch of microwavable quinoa.

These loaded breakfast baked potatoes take the best parts of a classic loaded baked potato—crispy skin, fluffy insides, melty cheese and smoky bacon—and make them breakfast-ready with a perfectly fried egg on top.

Eat this thick and creamy smoothie bowl with a spoon! Banana and frozen berries whip together with a little nut milk for a toppable vegan breakfast.

Yield: 6 servings Time: Active time, 30 minutes Total time, 1 hour 15 minutes Ingredients: 3/4 pound green cabbage, cored and finely...

Yield: 2 servings Time: 10 minutes Ingredients: 1 cup unsweetened almond milk 1 cup ice 1/2 cup fat-free plain Greek yogurt 1/4 cup...

Yield: 1 serving Time: 5 minutes Ingredients: 3 cups bite-sized pieces chopped kale 2 tablespoons honey-mustard vinaigrette 1 2.5-ounce...

Made in just one baking dish, this healthy, hearty dinner is the perfect choice for weeknights when you want minimal cleanup.

This garlicky cabbage soup is pure comfort in a bowl. Warm, hearty and nourishing, it’s rich with the aromatic flavor of garlic and tender-s

Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one

These high-protein peanut butter overnight oats with raspberries are a deliciously satisfying way to start your day!

Seasonal produce options become the star in this winter salad recipe. Simple steps give this broccoli salad recipe a more nuanced flavor: so

This tangy sweet potato and arugula salad just might become a new tradition for your holiday table.

Flavored with cinnamon, vanilla, maple syrup and Greek-style yogurt “frosting,” this cinnamon-roll oatmeal is a breakfast to wake up for.

Yield: 6 servings Time: 45 minutes Ingredients: 4 cups butternut squash cubes 1/2 red onion, cut into thick slices 1 tablespoon...