A delicious, flavorful baba ghanoush made with chickpeas. Pair with warm pita.

Vibrant cabbage salad packed with mango, carrots, bell pepper, and lots of fresh herbs.

Israeli couscous salad with chickpeas, broccoli, and pesto. Great for dinner, then lunch the next day!

This leafy green salad is packed with lentils, dried cherries, avocado, crumbled Feta cheese, Marcona almonds, and crumbled pita chips.

Light and tender biscuits that are a cinch to make.

These brownies combine two of our favorite foods: chocolate and nut butter. They’re vegan, refined-sugar free, and oil-free.

For dinner, serve this warm with crusty, olive-oily bread, and a simple greens salad tossed in vinaigrette. For lunch, eat on a biscuit!

A pretty party drink made with pomegranate juice, grapefruit juice, gin, and a ginger-mint simple syrup.

This sweet-and-salty bark is made with a layer of saltines topped with an easy stove-top caramel, semi-sweet chocolate, and chopped pecans.

This fluffy, golden-brown cake is bursting with flavor, thanks to brown butter, fresh lemon zest, and almond flour.

This coconut-cashew frosting isn’t too sweet, pairs well with any cake flavor, and is just as smooth and creamy as a traditional frosting.

These whole-wheat muffins are packed with vitamin-rich sweet potato, and a full cup of Greek yogurt makes them super moist.

This cheesy, browned, bubbly breakfast strata will become your go-to brunch dish. Assemble the night before, then bake in the morning!

Filled with fresh blueberries and oversized crumbs, this will quickly become your new go-to coffee cake recipe.

This is the ultimate winter salad: roasted squash, toasted pepitas, feta, pomegranate seeds and a gorgeous pomegranate dressing.

This dill, parsley, and chive-packed dip is made with protein-packed Greek yogurt, making it a healthy alternative to a decadent ranch.

Take your hot chocolate up a notch with these cinnamon-sugar dunkers made from tortillas.

These whole wheat muffins are moist and flavorful, and topped with a crunchy crumble that’s truly addictive. No mixer required!

This green smoothie is packed with tropical flavor, thanks to kiwi, pineapple, frozen banana, mango and aloe vera juice.

Forget takeout! Pineapple, broccoli, and snap peas combine in this flavorful vegetarian stir-fry, which is filled with crispy baked tofu.

These chewy peanut butter granola bars are easy to make, easy to transport, and are naturally sweetened with honey and dates.

A refreshing spring salad packed with blackberries, pickled red onions, toasted nuts, and a creamy berry-balsamic dressing.