4 Ingredient Peanut Butter Cookies are ready in 20 minutes making them the easiest way to satisfy your peanut butter craving! Gluten-Free.

These double chocolate chip cookies bake up thick, chewy, and brownie-soft in the center with just the right crackly edges.

This creamy smoothie tastes like pumpkin pie in a glass. Packed with delicious fall flavors and 28 grams of protein, with no protein powder!

This Easy Chili Recipe is perfect for busy weeknights! With only 5 ingredients and ready in 30 minutes.

This Chicken Taco Soup is seriously the easiest dinner ever! This much flavor with only 5 ingredients!

Herb-seasoned, oven-roasted turkey tenderloins. They’re ultra juicy with a hint of honey. My go-to Thanksgiving turkey.

Rich fudgy gluten free brownies with deep chocolate flavor and a moist, dense texture. No one will guess they’re gluten free.

These Cheesy Ranch Potatoes are the perfect side dish! Made with hidden valley ranch and only 5 ingredients.

This rice flour castella cake is light, airy, and perfectly moist. It’s a simple gluten-free twist on the classic Japanese sponge cake!

This creamy Instant Pot vegan green curry rice is a cozy, one-pot meal packed with veggies, protein, and Thai-inspired flavor.

Based on a New England-style clam chowder, this version is Whole30 compatible, dairy-free and still creamy, hearty and delicious.

Roasted wedges of kabocha squash are layered on a platter with burrata cheese, sliced pear, pomegranate, roasted pecans, and spiced honey.

Perfectly seasoned cubes of golden potato with lovely chunks of peppers and onion. A great addition to a fry-up for breakfast or brunch.

Juicy, pan-seared chicken nestled in a silky sauce that’s the perfect balance of sweet, tangy and just a touch indulgent.

These Pumpkin Waffles are crispy on the outside, soft and fluffy on the inside, and perfect for the fall season!

Fresh and zesty lemongrass sauce with oil-free crispy tofu (baked or air-fried), noodles, and veggies – a delicious vegan weeknight recipe.

This creamy dairy-free cream cheese frosting is a near perfect copycat of the traditional using solid coconut cream instead of cream cheese.

The creamy beet and carrot smoothie blends beets with carrots, frozen pineapple, tangy orange, and a ripe banana for a refreshing smoothie.

Recreate classic Filipino isaw with a plant-based twist, using grilled eggplant instead of intestines! They’re easy, flavorful, and fast.

Look no further for a staple vegetable side that is perfect for your Thanksgiving or autumn table!

These vegan tuna onigiri are a fun AND filling snack. You can even make them look like candy corn for Halloween!

This Thai Butternut Squash Soup is irresistible! Layers of red curry paste, ginger, and lemongrass make it better than take out.