Cauliflower tabbouleh is a healthy summertime staple. This easy, no-cook side dish keeps well in the fridge and goes with everything from burgers to grilled chicken — or serve it with hummus and pita chips for an easy appetizer! It’s low cal, low carb, and gluten-free but most of all, it’s absolutely delicious.
This creamy mushroom and quinoa soup is one of my new favorites. It’s warm and hearty, with tons of nutrition. Even better, this vegan mushroom soup is entirely plant-based!
Harvest kale salad is a healthy recipe that’s perfect for winter and fall. Kale is massaged with a tangy lemon vinaigrette, then topped with crunchy apples, juicy pomegranates, and protein-packed quinoa for tons of flavor and texture in every bite.
Creamy broccoli cheese soup made with a blend of three cheeses and a hint of spice is an easy weeknight dinner ready in under 30 minutes. Plus it’s vegetarian! What could be better?
