A spinach salad packed with Middle Eastern flavors from za’atar, golden raisins, toasted almonds and crispy, gluten free chickpea “croutons”

Vegetarian BLT salad with smoky tempeh bacon, hard boiled eggs, blue cheese, greens, juicy cherry tomatoes, and a kalamata olive vinaigrette

An simple lentil stew topped with arugula and a fried egg gets fancied up with parmesan, truffle oil and aged balsamic.

Gingery green tea avocado smoothie and raspberry rooibos coconut smoothie.

Quiche gets a gluten free makeover with a sweet potato crust. This version is packed with spinach and goat cheese.

Bibb lettuce, radish, fresh peas and avocado with a lemony mint dressing

Classic green salad gets an upgrade with microgreens and baked polenta croutons

A whole grain pita makes for a quick, weeknight pizza. Top it with herbed ricotta, grilled zucchini, jalapenos and green onions!

Sweet and spicy shredded sweet potatoes topped with sharp cheddar cheese, eggs and served with garlicky chimichurri and fresh salsa!

You won’t miss the meat in this smoky quinoa chili packed with beans, zucchini, peppers, and chipotle chilies

With pancetta and garnishes of feta, kalamata olives and a smoked paprika oil, this simple white bean soup tastes anything but.

Whole grain spaghetti tossed with roasted cauliflower, tomatoes and a brown butter-anchovy sauce.

My favorite post workout snack – a nutrient dense bar packed with quinoa, dates, almonds, and tahini!

This vegan macaroni and cheese has all the cheesy comfort of the traditional with a creamy sauce made of pumpkin and cashews.

The ultimate breakfast sandwich, piled high with smoked salmon, avocado, a fried egg, cucumber and arugula.

A low country breakfast of blue cheese grits and stewed tomatoes.

Make pancakes portable with these fluffy, maple syrup sweetened muffins made with whole wheat and buckwheat flour.

Show off heirloom tomatoes in this Caprese inspired salad with kalamata olives, pesto and arugula.

Chicken thighs stuffed with pesto and sun-dried tomatoes.