Christy Rice

Nutty and chocolaty, these gluten-free energy bars will keep you satisfied during busy days.

Top these pancakes with Greek yogurt, toasted pecans, and a sprinkling of cinnamon powder.

These vegan spelt-and-almond flour pancakes are wonderful topped with tahini and fresh raspberries.

Serve with sautéed spinach, fried eggs, sliced avocado, tahini, and hot sauce.

These protein pancakes — made with rolled oats, protein powder, egg whites, and mashed banana — are great topped with coconut butter and fresh blueberries.

Use coconut sugar and a whole egg for a softer cookie, or try granulated sugar and egg whites for a cookies that stays crisp longer.

Pink grapefruit’s vibrant color and flavor make this simple drink particularly cheery, while heart-healthy rosemary adds an herbal quality.

Whole rye flour can be used in place of buckwheat for a slightly spicy, malty flavor.

This creative twist on cream-cheese frosting replaces powdered sugar with maple syrup.

Roasted squash and farro are topped with cauliflower steaks and walnuts for a comforting dish.

We use a mix of wild rice and brown rice in this simple pilaf, which is studded with dried cranberries.

Pesto and broccoli are topped with disks of polenta and grated Parmesan cheese for a homey casserole.

This hearty bean soup is packed with Tuscan kale, zucchini, and herbs like basil and oregano.