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Recipes

Al Pastor Pork Skewers With Cilantro Chimichurri

Marinated in a sweet and spicy sauce made with guajillo and ancho chiles and fresh pineapple, these skewers are served with a tangy chimichurri sauce.
By José Guzman, RDN

SOMETHING SIMPLE: Sheet-Pan Summer Veggies With Shrimp and Feta

This one-pan meal is perfect for a low-fuss, veggie-filled dinner.
By Kaelyn Riley

Buffalo Chickpea Salad

Spicy and high in protein, this flavorful salad can be enjoyed on its own or served over a bed of greens.
By Maddie Augustin

Smoked Salmon Salad

This picnic-worthy dish, made with hot-smoked salmon, fresh dill, and capers, pairs perfectly with hearty crackers or served on a bed of fresh greens.
By Maddie Augustin

Herby Chicken Salad

This mayo-free recipe features Greek yogurt, fresh herbs, red grapes, and walnuts, offering a fresh and healthy twist on a classic picnic dish.
By Maddie Augustin

Medicinal Mushroom Broth

This nourishing anti-inflammatory recipe includes reishi, turkey tail, maitake, and shiitake mushrooms.
By Madeline Appel

Tofu “Egg” Salad

This vegan, mayo-free "egg" salad can be served on your favorite sourdough bread or as a filling for lettuce wraps.
By Maddie Augustin

SOMETHING SIMPLE: Sheet Pan Egg-in-a-Hole

This convenient and family-friendly breakfast is a breeze to whip up, even on a busy morning.
By Kaelyn Riley

Gluten-Free Pasta Salad

Made with chickpea pasta, this high-protein salad combines a variety of veggies — including cucumbers, tomatoes, and red onion — with feta cheese and a tangy Greek-inspired dressing.
By Maddie Augustin

Berry Protein Shake

Enjoy this creamy, protein-rich berry smoothie that will help you stay energized throughout your day.
By Maddie Augustin

Lemon Ricotta Protein Pasta

Featuring chickpea pasta, tofu, and grated Parmesan, this dish is enriched with creamy ricotta, zesty lemon, and fresh spinach. Top with basil, chives, and black pepper for an extra pop of flavor.
By Maddie Augustin

Chocolate Malt Protein Shake

Featuring 33 grams of protein.
By The LTH Nutrition Team

Vegan Buffalo Tofu Bowl

Enjoy this plant-based bowl featuring crispy and spicy tofu, quinoa, and a creamy avocado ranch dressing. With 30 grams of protein, it's a satisfying meal that will keep you fueled for hours.
By Maddie Augustin

Plant-Based Pozole

Sautéed mushrooms, hominy, and vegetable stock create the base for this flavorful and satisfying twist on traditional Mexican pozole.
By José Guzman, RDN

Tofu Tinga Burritos With Avocado and Queso Fresco

This innovative twist on the classic burrito combines spiced tofu, creamy avocado, and crumbly queso fresco.
By José Guzman, RDN

Cauliflower “Ceviche” With Pineapple Habanero Salsa

This vegan twist on seafood ceviche pairs marinated cauliflower with a spicy-sweet salsa.
By José Guzman, RDN

Buckwheat Cacao Pancakes With Raspberry Compote

This brain-supportive recipe from Eat to Beat Depression and Anxiety, by Drew Ramsey, MD, offers satisfying flavor and abundant nutrients.
By Drew Ramsey, MD

The Only Salsa You’ll Ever Need

Create the perfect homemade salsa in just 20 minutes with a handful of ingredients, including guajillo chiles, tomatillos, and Roma tomatoes.
By José Guzman, RDN

Black Bean and Roasted Poblano Tacos

Take your black-bean taco game to a whole new level by adding homemade pickled slaw and zesty tomatillo salsa.
By José Guzman, RDN

SOMETHING SIMPLE: Avocado Caesar Dressing

Use avocado instead of eggs for a creamy — and vibrant — Caesar dressing.
By Alyssa Shultis
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