Thai Red Curry Butternut Squash Soup, with Cilantro, Crushed Peanuts, and Pomegranate Seeds.

Vegetable “Noodle” Bowl with Asian Tahini Sauce. Vegan and Gluten-Free!

Spicy Baked Plantain Chips with Tropical Fruit and Avocado Salsa. A healthy and delicious way to celebrate Cinco de Mayo!

What do you get when you combine Passover and Easter? Carrot Cake Macaroon Nests!

Lemongrass Tofu Banh Mi with Avocado-Sriracha “Mayo” and all the fixins.

Grown Up Mac & Cheese with Butternut Squash, Kale, and Mushrooms.

Jalapeno-Quinoa Falafel Slider with Tahini and Cucumber-Tomato Salad.

Healthy Sweet Potato Gnocchi with Pomegranate, Spinach, and Pecans

Trick or Treat! Healthy Dark Chocolate-Peanut Butter-Banana Truffle Spiders.

Blueberry-Mint Mojitos

Grilled Peach and Burrata Crostini with Basil

Mini Granola Cups with Greek Yogurt and Berries.

Summer Apricot, Almond, Kale, & Quinoa Salad. Vegan and Gluten Free.

Spicy Peanut-Ginger Kale with Spicy Grilled Tofu. Double the spicy, double the fun.

Green Monster Smoothie. Don’t worry, it looks greener than it tastes.

Dark Chocolate-Toffee Matzah Bark with Pistachios, Almonds, and Cranberries.

Mini Portobello Pizzas (hold the crust).

Roasted Tomato-Basil Soup with Grilled Cheese Croutons. The perfect way to use up all your end of summer tomatoes!

Agave-Lime Grilled Chicken Breasts with Fresh Cherry Salsa

Fish Tacos with Mango-Avocado Relish, Red Cabbage Slaw and Chipotle-Lime Yogurt Crema

Forbidden Rice “Superfood” Salad with edamame, red pepper, sweet potato, and scallions. Vegan and Gluten Free!

Lemon-Parmesan Roasted Broccoli (A.K.A. the best broccoli you will ever taste)