Christy Rice

This oatmeal recipe includes reishi and maca to help support your immune system.

Add a sweet note to your avocado toast with reduced balsamic vinegar and fresh raspberries.

Jazz up your avocado toast by adding lox, red onion, and capers.

These bites are perfect for a midday boost since matcha and goji berries help with focus and energy.

This veggie-packed grilled cheese contains roasted garlic, broccoli, and red peppers.

These vegetarian "tuna" salad wraps use chickpeas instead of tuna.

This vegan version of the BLT uses crispy roasted mushrooms in place of bacon.

Make your avocado toast even healthier by using sprouted-grain bread and topping with watermelon radishes and microgreens.

This recipe is a vegetarian spin on a traditional French sandwich.

Power up your workout with cordyceps, a type of dried mushroom that reduces inflammation.

Make your own chia-seed jam for this twist on a classic PB&J.

Chewy, nutty farro is the base of this veggie-packed grain bowl.

Inspired by the Indigenous foods of South America, this medley of nutty quinoa and caramelized grilled corn makes a great main course for plant-based diners or a satisfying side for omnivores.

This gluten-free tabbouleh grain bowl uses quinoa instead of the traditional couscous and is topped with chickpeas, cucumbers, cherry tomatoes, and olives.

Grilled watermelon and cool cucumber are paired with red onion and basil for a quick summer salad.

Peaches and cream — vegan cream! — is the perfect sweet end to a summer BBQ.

This Thai-inspired grain bowl is packed with veggies like carrots, red cabbage, edamame, and red bell pepper.