Molly Kopischke

This colorful, hearty salad comes together quickly thanks to canned beans and canned (sustainably caught!) tuna.

Use Greek yogurt or coconut cream to give this cold soup some body.

Add sliced ripe peaches to your salad for a twist on the traditional caprese.

This take on Mexican street corn pairs a spicy mayo with grilled corn.

Use your favorite veggies in this soup, which is blended with coconut milk and white miso paste.

This recipe is sure to be a hit with your little ones. Make your own baked chicken tenders and pair them with broccoli for a meal you can feel good about sharing with your family.

Mix and match three different trail-mix combos: curry, tamari-almond, and nut butter and chocolate.

These gluten-free energy balls come together in minutes in the blender and are flavored with dates, almond butter, and cocoa powder.

These kale-and-tomato mini-quiches can be frozen for up to a month.

Packed with fresh parsley, mint, and chives, this drizzle is perfect with veggies, grilled meats, and soups.

Try this chocolate-flavored shake the next time a craving for something sweet hits.

Get inspired by your favorite Mexican takeout to make this healthier version of a build-your-own bowl.

Using almond butter instead of peanut, these AB and J muffins offer the same flavor as the classic sandwich but in a gluten-free, dairy-free snack.

Sausage patties don’t need to be full of grease to taste great. Try these paired with your favorite breakfast foods instead.