This recipe proves that three simple ingredients can create the perfect salad dressing for summer. No preservatives, no sugar, just deliciousness.
Lemony Kale Salad With Chickpeas
Add a little zest to your life with this vibrant salad that is filled with heart-healthy fats, vitamin K, and lots of plant-based protein.
Banana Almond Overnight Oats
Don’t have time to make breakfast during your busy mornings? You can have an easy grab-and-go breakfast by making this the night before.
Grilled Peach And Arugula Salad With A Honey Dijon Dressing
Peppery arugula is the perfect base for this salad because it complements the inherent sweetness of the peaches. You won’t want to stop eating this!
Vegan Eggplant Bacon
This vegan bacon made out of eggplant is everything that you want out of bacon: savory, smoky, and crispy. You’ll either love it or love it.
Grilled Portobello Mushrooms
Marinated in a tart, herbaceous balsamic marinade, these grilled portobello mushrooms make for a light and meaty entree or perfect side dish.
Cauliflower Bolognese Sauce With Zucchini Noodles
We just can’t get enough of this cauliflower bolognese because the flavors are big, bold, and in your face delicious. Try it during Phase 3.
Maple, Fig, And Tahini Overnight Oats
Want to wake up and have breakfast made and ready to go? This overnight oat recipe is easy to make and ready for you in these cold mornings.
Vegan Spiralized Butternut Squash Noodles
Are you craving pasta but don’t want the carbs? You can make one of the best fall & winter veggies into pasta! Time to get out the spiralizer!
Spaghetti Squash With A Puttanesca Sauce
Not only is spaghetti squash healthy and low in carbs, it is positively delicious and a great vehicle for retaining the flavor of sauces.