This coconut cranberry granola is sweet, flaky, and has a slight nutty flavor, thanks to the wheat germ. It is also infused with a delicious coconut flavor and studded with chewy cranberries.
These simple turkey taco bowls are a delicious way to incorporate nourishing ingredients to create a satisfying weeknight meal.
This recipe is versatile: the lentils can stand alone as an entrée with greens, potatoes, and a salad; or they can be eaten over rice and topped with a salad and dressing.
This may be as close as you can get to eating a rich pumpkin pie, straight out of the oven, for breakfast ... without actually eating a pumpkin pie for breakfast.
Stir-fries are great for using up whatever vegetables are hanging around in the fridge, or as a quick “no-chop” option, you can use a bag of frozen Asian vegetables.
Full of flavor, fiber, and easily customizable with the veggies you have on hand, it is sure to be a favorite addition to any Asian meal!
If you’re looking for a tasty, plant-based bar to give your day a kick-start, look no further. These energy squares are protein-packed and fiber-rich, loaded with so much goodness in each serving.
Pineapple adds acid, peppers bring a subtle crunch, and the very quick cook leaves everything bright and recognizable to the eye and palate for an attractive and tasty dish.
Chips—salty and addictive—are a big source of extra calories, and because they’re usually fried or baked in oil, they’re full of free radicals.
These are easy to make and foolproof to bake because the mixture gets cooked through in a short time, leaving each ball with lots of crispy surface and a tender, meaty center.
