Recipes

Taking the extra time to prep some meals like these BBQ Chicken Salad Bowls for the week saves time, stress, and embarrassing loud stomach rumbles at 3 o’clock.

If you don’t really like eggplant, we encourage you to try this silky smooth, delicious Middle Eastern style salad.

These tofu bahn mi lettuce wraps combine all of the classic flavors you love and make for a creative appetizer or light summer dinner.

This recipe tastes just like a banana split! Made with only 6 simple ingredients, it’s a summer dessert for kids of all ages.

This simple side dish pairs beautifully with your favorite grilled protein, or mixed in with some beans or legumes for a quick lunch.

If you’re looking for a Meatless Monday meal idea, look no further! This Ginger Tofu Stir Fry is so good that you won’t miss that meat!

Bacon, Basil, Sun-Dried Tomato Egg Muffins are a super quick, tasty and easy way to make breakfast healthy while on the go.

This simple recipe blends avocado with garlic, lime juice, yogurt and olive oil for a lip-smacking, delicious dressing that can be whipped up in minutes!

Growing up in Japan, food was everywhere around me. It symbolizes celebration, joy and a connection to nature and people alike.

Garnish layers of crisp cucumbers and a tangy seasoned yogurt mixture with a dollop of creamy labneh and a sprinkle of zesty chili-lime seasoning for a no-cook snack or appetizer.

For a quick upscale appetizer, top this produce-packed, no-cook soup with fresh basil and precooked cocktail shrimp.

One of several dishes in a traditional Japanese meal, this twist on the refreshing cucumber salad kyuri no sunomono includes carrot instead of seaweed for a pop of color.

This take on takikomi gohan gets deep flavor from miso broth and shiitake mushrooms, which replace the dashi granules and shimeji mushrooms traditionally used in Japanese cuisine.

This vegan version of traditional Japanese miso soup replaces fish-based dashi with vegetable broth. Eggplant and leek complement the rich flavor of white miso.

These cold, sweet honey oatmeal bars with coconut cream topping underneath layers of berries is the perfect red, white and blue themed treat!

With salty cottage and feta cheese and Kalamata olives, this egg-based dish is sure to satisfy your stomach and your taste buds!

A simple and healthy plant-based recipe full of fiber, protein, veggies and flavor! All made in one skillet in under 30 minutes.

This flavorful plant-based dish is super simple and comes together quickly, so it’s perfect for a weeknight dinner. Serve with basmatic rice or naan.