Shitake mushrooms, roasted beets, edamame beans, caramelized onions with a goat cheese ailoli is not your typical veggie burger.

Tomato soup isn’t just for summer months. Added pureed butternut squash gives a hint of fall and a touch of creaminess without added fat.

Charred baby eggplants with roasted fingerling potatoes and served with a vibrant chimichurri sauce is a restaurant worthy appetizer at home

Chicken simmered with star anise, cloves, cinnamon sticks and other vegetables makes a broth that is to die for.

Eggplant rollatini is a healthy, vegetarian and gluten free dinner. Mix in raisins, pine nuts and spinach for an additional punch of flavor.

A healthy version of Bonefish’s Bang Bang Shrimp made into a taco with pickled cucumbers, cabbage and an avocado crema.

Rice noodle bowls are packed with flavor and is the perfect meal to eat when it’s hot outside and you need something to cool you off.

The mozzarella cheese becomes gooey yummines in these simple grilled portobello mushrooms stuffed with a bruschetta mixture.

Mixed with creamy mascarpone, this is a light, yet decadent summer strawberry and ricotta tart.

Chipotle and smoked paprika add spice and depth to these crispy roasted cauliflower tacos.

A super simple and incredibly versatile sauce that pairs with vegetables, seafood and meats.

A super fast and healthy twist on Italian sausage and lentils. Ready in less than 30 minutes with only 487 calories and 12 grams of fat.