Spiralized beet noodles tossed with mint pistachio pesto. Vegan, paleo, and gluten-free. Perfect for summer days!

Vegan and gluten-free thumbprint cookies made with homemade strawberry chia seed jam. Easy-to-make and perfect for summer!

Quinoa spaghetti with portobello mushrooms, parsley, shallots, walnuts, and olive oil. Vegan and gluten-free.

Enjoy your smoked salmon with a dill yogurt tahini spread, a healthy and easy substitute for cream cheese.

A flavorful “fried rice” dish made with quinoa instead of rice.

Quinoa spaghetti with garlicky dandelion greens, lentils, heirloom tomatoes & roasted golden beets tossed in mint pistachio pesto.

A summery vegan salad made with kale, quinoa, basil, pistachios, grapefruit, and a balsamic vinaigrette.

A healthy mix of kale, roasted chickpeas, butternut squash, and lemon garlic tahini makes a hearty and filling meal.