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LATEST STORIES

grilled corn and quinoa salad

Grilled Corn and Quinoa Salad

By Robin Asbell

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.

grilled romaine lettuce with lemony dressing

Charred Romaine With Lemony Goddess Dressing

By Robin Asbell

Romaine becomes heartier and earthier in just a few minutes on the grill. Serve each diner one romaine half on a plate, with a steak knife for carving.

grilled watermen salad

Grilled Watermelon and Cucumber Salad

By Robin Asbell

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

Cauliflower rice

Cauliflower Rice

By Michelle Tam

Blitz some cauliflower in a food processor, cook with avocado oil in a skillet for five to 10 minutes, season with salt, and you’re done.

Blackened Salmon Caesar Salad

Blackened Salmon Caesar Salad

By The LTH Nutrition Team

This spin on a traditional Caesar salad features greens from Brussels sprouts and omega-3s from a filet of salmon — both of which can offer mood-supportive benefits.

a salad with squash slices

Fall Harvest Salad

By Maddie Augustin

Delicata squash, baby kale, goat cheese, and roasted walnuts are topped with a dressing made with maple syrup and Dijon mustard.

green bean casserole

Dairy-Free Green Bean Casserole

By Maddie Augustin

We sub in full-fat coconut milk for heavy cream in this mushroom-packed green bean casserole.

sweet potato casserole

Sweet Potato Casserole With Pecan Granola

By Maddie Augustin

Our dairy-free sweet-potato casserole is topped with homemade granola.

glass container filled with balsamic marinated tomatoes

Balsamic-Marinated Tomatoes

By Maddie Augustin

These simple marinated cherry tomatoes will stay fresh in the refrigerator for up to a week.

crispy herbed tofu in a glass container

Crispy Herbed Tofu

By Maddie Augustin

A dusting of cornstarch is the key to the crisp texture.

metal lunch box container with brown rice pilaf

Brown Rice Pilaf

By Maddie Augustin

This healthy pilaf is studded with sun-dried tomatoes and fresh basil and parsley.

a sturdy green salad in a metal lunch box bowl

Sturdy Greens Salad

By Maddie Augustin

Use any sturdy green — like kale, chard, mustard greens, or collard greens — to make this hearty salad.

a jar of picked beets

Pickled Beets

By Robin Asbell

These ginger-infused pickled beets can be processed in a hot-water bath for longevity — or simply refrigerated and used within a month.

jars filled with giardiniera

Pickled Giardiniera Vegetables

By Robin Asbell

Use a mix of crunchy veggies — cauliflower, carrots, celery, jalapeños — in this spicy, piquant relish.

A mason jar salad.

Basil Pesto With Chicken Sausage Mason Jar Salad

By The LTH Nutrition Team

Homemade pesto brings a burst of fresh flavor to this transportable salad.

a plate of spring salad with herb dressing

Spring Salad With Herb Dressing

By Maddie Augustin

Customize this zippy dressing with any combination of fresh, tender herbs like cilantro, dill, mint, or the fronds from your fennel bulb.

a glass bowl with Honey Tamari Roasted Tofu

Honey-Tamari Roasted Tofu

By Robin Asbell

Honey, tamari, and olive oil are all you need for this quick and easy, protein packed side dish. Use it to compliment steamed veggies and rice or to top a build-your-own grain bowl.

Pumpkin muffins inside a muffin tin.

Pumpkin Muffins

By The LTH Nutrition Team

Try this gluten-free, dairy-free version of a classic autumn treat.

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