These Vegetarian Breakfast Enchiladas are made with eggs, lentils, and a bounty of fresh, seasonal produce. Great for brunch or weekdays!

This tofu poke bowl is made with bites of sweet and spicy tofu, fluffy white rice, and a rainbow of fresh vegetables.

This grilled zucchini caprese salad is a mixture of summer’s best flavors – zucchini, tomatoes, arugula, basil, mozz, and balsamic.

This honey sriracha shrimp stir fry comes together in less than 30 minutes, making it perfect for easy meal prep or dinners.

This honey balsamic brussels sprouts and potatoes recipe is oven roasted side dish perfection.

This herbed cauliflower quinoa meatball is a protein-packed vegetarian alternative.

These spicy tuna pinwheels are the perfect bite-sized appetizer or snack. They’re like spicy tuna sushi roll meets tuna wraps!

Mini ice cream cakes with layers vanilla and chocolate cashew ice cream with a crumbled cookie center. Dairy free and vegan.

This gluten free snickerdoodle recipe creates the perfect texture in a cookie – crunchy on the outside and chewy inside!

These pot pies are beyond easy to make! The sauce takes 10 minutes and you can use boxed cornbread to speed things up.

This avocado spinach green smoothie is made with simple, whole food ingredients for a nutritious breakfast or snack. It’s creamy.