Simple black bean tacos with black beans, carrots, red onions, lime and taco seasoning. All you need is one sheet pan and 30 minutes!

Fresh spring basil pesto with peas and scallions! A great way to use spring produce. Pine nut and parmesan free.

Use your spring farmer’s market produce in this unique and healthy salsa! Simple, versatile, and fresh.

Your next go-to salad dressing with only four ingredients! Brighten up any salad or use as a meat or fish marinade.

A Moroccan spiced dish with chickpeas and veggies – healthy, incredibly easy, and flavorful.

A carrot cake baked oatmeal recipe with that classic carrot cake flavor – a healthy breakfast or Easter brunch.

Healthy, high-protein, make-ahead breakfast for saving time on weekday mornings! Mini frittatas with mushroom, pepper, kale and goat cheese.

Whole wheat turkey wraps with tomato, spinach, and loaded with avocado. So simple, healthy, and delicious.

Simple beef chili with kidney beans, loads of veggies, and loads of flavor. Healthy, hearty, and warming.

A healthy spin on traditional enchilada sauce – substitute in any enchilada recipe or use as sauce for meat, veggies, or pasta

Deli-style salad with wheat berries, red lentils, green onions, celery, and a zesty vinaigrette.

Grapefruit, oranges and mint combine to make a refreshing fruit salad. Change up your fruit salad game!

Brussels sprouts and bacon cooked in coconut oil, topped with goat cheese and slivered almonds.

Pitas stuffed with a bright flavor combination of turkey, black olives, sundried tomatoes, red onion, sweet potatoes, and plenty of pesto.

Hearty, warm baked oatmeal with nectarines and dried cherries, sweetened with honey.

Light, summery, sweet and tart–a healthy way to use up your fresh garden cucumbers.