This recipe is loaded with vitamins (A, C, E, and K) to support immunity, vision, and healthy blood clotting. Thanks to purple cabbage and carrots, it’s also high in fiber for better digestion and blood sugar balance. Plus, heart-healthy fats from olive oil and almonds help support good cholesterol and overall heart health.
Ingredients:
- 3 cups Purple Cabbage (thinly sliced)
- 1 Carrot (large, grated)
- 2 tbsps Extra Virgin Olive Oil (divided)
- Sea Salt & Black Pepper (to taste)
- 1/4 cup Red Onion
- 1/2 cup Parsley (chopped)
- 1/4 cup Fresh Dill (chopped)
- 1/4 cup Sliced Almonds
- 1 1/2 Lime (medium, juiced)
Ingredients:
- Add the cabbage, carrot, half the oil, salt, and pepper to a bowl. Lightly massage to soften the cabbage.
- Add the onion, parsley, dill, almonds, the remaining oil, and lime juice and toss to combine. Season with additional salt and pepper, if needed. Divide evenly onto plates and enjoy!
This recipe is a great source of plant-based protein from tofu, which supports tissue repair, hormone production, and overall growth. It also provides key vitamins and minerals like Vitamin A, Vitamin C, calcium, and iron—important for immune support, bone strength, and oxygen transport. Plus, with fiber-rich ingredients like sweet potato and corn tortilla, it aids digestion, balances blood sugar, and supports heart health.
Ingredients:
- 2 tbsps Tamari
- 3 tbsps Avocado Oil (divided)
- 2 tbsps Taco Seasoning (divided)
- 3 tbsps Nutritional Yeast
- Sea Salt & Black Pepper (to taste)
- 1 1/2 lbs Tofu (extra-firm, pressed, crumbled)
- 1 Sweet Potato (large, chopped into small cubes)
- 1/2 cup Guacamole
- 8 Corn Tortilla (small, warmed)
Instructions:
- Preheat the oven to 400ºF (205ºC) and lightly grease a baking sheet. Line a second baking sheet with parchment paper.
- In a large bowl, whisk together the tamari, 2/3 of the oil, half of the taco seasoning, nutritional yeast, salt, and pepper. Add the crumbled tofu and toss well. Transfer to the greased baking sheet and toss well.
- In the same bowl, toss the sweet potato with the remaining oil and the remaining taco seasoning. Transfer to the parchment-lined baking sheet.
- Place both baking sheets in the oven. Cook for 22 to 25 minutes until the tofu is browned and crispy and the sweet potatoes are fork-tender. Toss at the halfway mark.
- Divide the guacamole evenly between the warmed tortillas. Top with tofu and sweet potato. Enjoy!
4 servings
This recipe supports heart health with omega-3s and healthy fats from salmon, which reduce inflammation, lower blood pressure, and improve cholesterol. It also boosts bone health with Vitamin D and magnesium to strengthen bones and aid calcium absorption. Plus, lemon provides vitamin C for immune support, and B vitamins help boost immunity and energy.
Ingredients:
- 1/2 cup Basmati Rice (dry, rinsed)
- 1 cup Water
- 1/2 tsp Sea Salt (divided)
- 12 ozs Salmon Fillet (skin on)
- 1/2 tsp Oregano
- 1/2 Lemon (medium, juiced)
- 1/2 Cucumber (large, sliced)
Instructions:
- Add the rice, water, and half the salt to a pan and bring to a boil. Boil for two to three minutes, or until approximately half of the water has evaporated.
- Reduce the heat to medium-low. Season the salmon fillet with the remaining salt and oregano and place it on the rice. Cover the pan with a lid and cook for 15 minutes or until the rice and salmon are cooked through.
- Remove from the heat, drizzle with lemon juice, and top with cucumber slices. Divide evenly between plates and enjoy!
This recipe is packed with fiber from asparagus and cannellini beans, supporting digestion, blood sugar, and cholesterol. It’s also rich in vitamins A, C, K, iron, and calcium—thanks to the veggies, beans, and lemon. Plus, heart-healthy fats from olive oil and tahini help boost good cholesterol and lower the bad.
Instructions:
- 2 cups Asparagus (trimmed)
- 1 tsp Extra Virgin Olive Oil
- Sea Salt & Black Pepper (to taste)
- 3 tbsps Tahini
- 4 ozs Roasted Red Peppers
- 1 tbsp Tomato Paste
- 1/2 Lemon (medium, juiced, plus extra for garnish)
- 1 Garlic (clove)
- 2 1/2 cups Cannellini Beans (cooked)
- 2 tbsps Parsley (chopped)
Ingredients:
- Preheat the air fryer to 400ºF (205ºC). Place the asparagus in the basket, drizzle with oil, and season with salt and pepper. Cook for five to six minutes, or until tender.
- Meanwhile, add the tahini, roasted red pepper, tomato paste, lemon juice, garlic, salt, and pepper to a blender. Blend until smooth, adding a splash of water to thin if needed.
- Transfer the mixture to a pot with the beans and bring to a simmer. Simmer for five minutes or until heated through, stirring occasionally.
- Divide the beans and asparagus evenly between plates. Top with parsley and serve with lemon wedges. Enjoy!
2 servings
This recipe is packed with plant-based protein, thanks to the tofu and chickpeas, which are key for supporting muscle repair, hormone production, and overall growth. Quinoa and chickpeas also deliver a hearty dose of fiber to aid digestion, stabilize blood sugar levels, and help you feel fuller, longer. On top of that, it’s rich in essential vitamins and minerals like Vitamin A, Vitamin C, Calcium, and Iron—nutrients that play a big role in keeping your immune system strong, your bones healthy, and your body energized.
Ingredients:
- 1 1/3 cups Quinoa (dry, rinsed)
- 1/3 cup All Natural Peanut Butter (runny)
- 3 tbsps Tamari
- 1 tbsp Sriracha
- 1/3 cup Water
- 2 tbsps Lime Juice
- Sea Salt & Black Pepper (to taste)
- 1 1/2 lbs Tofu (extra-firm, pressed, cubed)
- 1 1/2 cups Chickpeas (cooked)
- 2 tbsps Extra Virgin Olive Oil (divided)
- 1 tsp Chili Powder
- 2 cups Broccoli (cut into florets)
Instructions:
- Cook the quinoa according to the package directions. Meanwhile, preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a jar, combine the peanut butter, tamari, sriracha, water, and lime juice. Shake to combine and season with salt and pepper. Set aside.
- In a large bowl, add the tofu and gently toss with 1/4 of the peanut sauce. Spread the tofu out evenly on the baking sheet.
- In the same bowl, add the chickpeas and drizzle with half the oil, chili powder, salt, and pepper. Place on the prepared baking sheet. Add the broccoli to the same bowl and toss with the remaining oil, salt, and pepper. Place on the prepared baking sheet.
- Transfer the baking sheet to the oven and bake for 25 minutes, flipping the tofu and tossing the chickpeas and broccoli halfway. Divide the cooked quinoa, tofu, chickpeas, and broccoli evenly into bowls and serve with the remaining peanut sauce. Enjoy!
