Meaty, moist and tender, gluten free meatloaf made with ground turkey, mushrooms, quinoa and a simple tomato sauce. 360 kcal, 23 g protein, 27 g carbs, 7 g fiber, 18 g fat, 3.2 g saturated, 10 g monounsaturated, 2 g polyunsaturated.
A version of the classic street-side flavor bomb, that you can sous vide, grill, or bake at home. It’s fantastic topped with tzatziki sauce.
Gluten free strawberry cottage cheese oat cake, with 10g protein, 6g fiber, no added sugar.
Rich, thick, high protein beef, lamb, pork or chicken stew with bright tomato flavor, that takes about 20 minutes to prepare.
Samosas with crispy-flaky crust, and flavorful filling. Air fried and made with whole wheat and olive oil. They are a delicious, nutritious snack or appetizer.
Hearty, flavorful vegan chili made with tofu crumbles that delivers a whopping 15g fiber and 31g complete protein from whole foods.
Baked oats are an ideal cold weather breakfast: warm, nutritious, budget-friendly, convenient, suitable for a wide range of dietary needs, delicious, and satisfying. With flavors reminiscent of oatmeal cookies, brownies, pumpkin pie and more, these recipes are a big upgrade to traditional oats
High fiber vegan naan that’s soft and tender like takeout and has as much fiber as a slice of whole wheat bread. Made with common pantry ingredients.
Thick, sweet, sour, and spicy curry. This combination of vegetables — sweet squash, red bell pepper, and cauliflower, balances the bright tomatoes, and spicy curry nicely.
These pumpkin baked oats are a nutritious breakfast or snack, with an interesting combination of rich, creaminess, chewiness and crunch, and the familiar, comforting flavor of pumpkin pie. Plus they’re loaded with vitamin a, fiber, protein and minerals.