Archives: Recipes

I developed this recipe over a decade ago, and to this day it is still a favorite with readers and my own family. Even if you don’t have the sniffles, this soup is altogether comforting and delicious.

Cooked sweet potato lends a little creaminess and sweetness to this hummus-like dip. The lime juice lends a fresh tang, and there’s just enough chili powder and cinnamon to give it flavor without too much kiddo-offending spice!

Spiced, baked chickpeas might be one of the best snacks of all time (there, we said it). They satisfy the desire for crunch and great flavor in a small package, plus chickpeas are packed with plant-powered protein and fiber. Eat them solo or add them to a salad as a legume “crouton.” If you like spice, these are pretty darn delicious with chipotle chili powder or red pepper flakes added in.

This sauce is so good, it’s almost drinkable (we won’t judge if you do)! Add a little more water than what’s listed in the recipe for a delicious salad dressing or leave it as is for a flavorful sauce that’s yummy on top of grain bowls, sweet potatoes or as a dip for veggies. The nutty taste of tahini combined with lemon and cumin makes for the perfect blend!

This salad couldn’t be easier! Something about the healthy fats in the avocado mixed with the earthiness of the kale, then topped with the acidic lemon makes for a perfectly flavored salad. Options for layering this salad are endless! See the chef’s notes for ideas and inspiration.

Avocado lends a luscious texture and offers nutrients like healthy fats, tons of fiber (almost 10 grams per avocado!), and vitamins, minerals, and phytonutrients. The chickpeas make a great plant-based substitute for animal protein – with 14 grams per cup! – not to mention their fiber, B vitamins, iron, and folate content. You’ll never want egg or tuna salad again!

This healthy homemade dressing is slightly thick, thanks to the inclusion of tahini. Orange and lemon juice bring a bright freshness that works so well with the tahini. Just delicious!

This salad is light and bright, perfect for spring and summer months. Cooking the quinoa in advance makes this salad especially quick to prepare!

Needing dinner fast one night, I reached for pasta and tomato sauce—but I wanted to make it heartier. With cooked sweet potato in the fridge, these SweetBalls soon took shape!