It’s an easy, oh-so-tasty way to start your morning.
To keep it vegan, opt for vegetable broth instead of chicken broth.
In place of all-purpose flour, nutty almond and coconut flours make these muffins fluffy while slashing carbs.
Photo: Carolyn Hodges, M.S., RDN
A bit of brown sugar blunts the tartness of fresh blueberries.
Make these ahead for a grab-and-go breakfast for the week.
Make them early in the week for grab-and-go meals when days are busy.
In the morning, top the oatmeal with fresh fruit and toasted nuts.
Make up to 4 jars at once to keep in the fridge for quick grab-and-go breakfasts throughout the week.
Feel free to swap out the turkey for cooked chicken or chickpeas to mix things up.
Couscous & Chickpea Salad
Cooked couscous and canned chickpeas come together in this quick lunch salad.
The basil vinaigrette makes it taste anything but basic!
When in season, we recommend adding fresh chopped tomatoes for a spin on tabbouleh.
Pack several jars at once to take to work for easy lunches throughout the week.
Apple Cinnamon Chia Pudding
Switch up your morning oatmeal routine with this so-easy chia pudding recipe.
Make up to 4 jars at once to keep in the fridge for quick grab-and-go breakfasts throughout the week.
If you prefer to use fresh blueberries, they’re an equal swap for the frozen in this recipe.
The headiness of the fruity olive oil truly elevates the flavors in this Italian meal-prep slow-cooker soup.
Tuna Salad Crackers
A fun twist on a tuna salad sandwich.
This Tuna Salad & Crackers recipe uses wheat crackers instead of bread!
The tangy citrus dressing is a refreshing flavor with the sweet caramel of the roasted sheet-pan veggies.
Ali Redmond
Ali Redmond
