Lunch & Dinner

Shredded zucchini helps keep the muffin light, fluffy and super moist.

This nourishing cold soup is packed with fresh spinach and topped with Greek yogurt.

Lightly sautéed zucchini noodles are tossed with spicy puttanesca sauce and topped with grated Parm.

Change up the pesto by substituting almonds for the pistachios and parsley for the mint.

Wild salmon is poached for just five minutes in a heady coconut-milk broth infused with Thai red chili paste, fresh ginger, and lime juice.

This bracing, citrusy salad is a perfect complement to rich salmon with yogurt sauce.

One simple technique brings out the delicate flavor of this nutritious fish.

Simple salmon is a great backdrop for this zesty broccoli salad and fresh salsa.

An Asian salad with a ginger-maple vinaigrette is topped with poached salmon and a zesty pesto.

This Indian-inspired dal is full of aromatic spices like cumin seeds, mustard seeds, and cinnamon.

This simple recipe works for any type of lentil. Try presoaking the lentils, which makes them easier to digest and increases nutrient availability.

This vibrant beet-and-lentil salad can also be served warm over arugula or spinach.

Fresh ginger, tamari, lime juice, and maple syrup liven up this Asian slaw.

Got three to five minutes? Then you have time to make these garlicky dark leafy greens.

These Greek-inspired citrus-dressed greens combine salty, sweet, and sour ingredients.

This hearty stew combines Swiss chard, beans, and coconut milk with Indian-inspired flavors like ginger, turmeric, and mustard seeds

A great way to use up leftover chicken. Add texture by crisping up tortilla strips in the oven.