These Spicy Tofu Grain Bowls are a healthy vegetarian option that’s easy to fit in your meal prep plan. Made with wild rice, roasted sweet potatoes, and kale, plus a game-changing tofu technique that doesn’t require any pressing! These grain bowls are great to serve as a main dish, side dish, or even for packed lunch.
Pear and Gorgonzola Salad with Maple Candied Walnuts. This green salad is such an easy and tasty recipe for the holidays. With a quick and easy vinaigrette and a good amount of gorgonzola cheese, it’s healthy and delicious.
This Vegetarian Niçoise Salad is a riff on the traditional recipe, but without any fish! Featuring green beans, potatoes, and eggs, it’s an easy and healthy salad that’s simplicity at its best.
Three Pea Salad with Feta and Mint! This fresh and crunchy salad features three kinds of peas, pea shoots, mint, and feta, an easy to make dressing, and some whole grains to add a bit of heft. Serve with boiled eggs if you please!
Cold Rice Noodle Salad! This cool and refreshing Asian noodle salad is totally vegan and gluten-free, and has a zippy peanut sauce to complement. You can mix and match the vegetables as you see fit, which makes this healthy recipe family-friendly and versatile as well!
Watermelon and Feta Salad with Mint! Folks, I’ve cracked the code for this classic summer salad, and I want to show you how it’s done! This watermelon feta salad gets taken up a notch with a drizzle of lemon chili oil, a layered assembly, and lots and lots of mint.
Fresh and vibrant Summer Salad Rolls made with baked tofu, summer vegetables, and black bean or rice noodles. These hand-held salads are great for picnics, packed lunches, road tripping.
Spring Living Lentil Bowls – a light yet substantial gluten-free and easily vegan meal bowl featuring beluga lentils, spring asparagus, pan-fried halloumi cheese, avocado, pea shoots, and seeds. All of the components can be prepared in advance for a quick and easy meal.
This Kale Tabbouleh Salad is a healthy riff on authentic tabbouleh, plumped up with kale, packed with protein thanks to chickpeas, and with toothsome kamut for a hearty and filling vegan salad that’s a meal in of itself.
Question for y’all: what’s your lunch packing strategy? Do you get up each morning and pack something for lunch? Is it leftovers? Do you do bulk lunch packing on the weekends? Do you buy your lunch everyday? One of the things that makes it easy for me to take packed lunches to work most days…