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Lentil, Quinoa, and Couscous Salad

Often when we’re hungry, our go-to choices aren’t ones that nourish us healthfully. With just a little planning, you can have delicious choices at the ready, like this easy salad made with simple ingredients from your fridge and pantry.

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Breakfast Nachos

Nachos for breakfast? You bet! An easy Southwestern-style tofu scramble serves as the “meat” here, with black beans added for even more protein. Pickled jalapeños and shredded vegan cheese (pepperjack-style is our favorite) add loads of flavor.

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Banana Walnut Mini-Loaves

These petite loaves are moist and flavorful from mashed bananas and gluten-free oat flour, which can be easily (and inexpensively) made at home by blending rolled oats in your blender until they resemble a fine flour.

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Shredded Brussels Sprouts Salad with Dried Cherries and Pistachios

For an especially beautiful salad, swap out the cherries for fresh pomegranate seeds when pomegranates are in season in the late fall and winter months.  

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Loaded Carrot Lox Bagels

Looking for the perfect special-occasion breakfast? We’ve got you covered!

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Amaranth Breakfast Porridge with Blueberries and Hemp Seeds

Oatmeal is well and good for breakfast, but have you tried amaranth? The tiny grains look like a miniature

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One-Pan Kung Pao Zoodles

Spiralized zucchini noodles, fondly known as “zoodles”, make a veggie-licious base for an easy homemade Kung Pao sauce.

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Lemon-Parsley Quinoa

When simple is best, try this tangy, nutritious side dish. Quinoa (technically a seed, not a grain), is rich with texture, flavor, and nutrients.

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Weeknight Pesto Pizza

My Weeknight Pesto Pizza comes together quickly with an easy pesto sauce, a delicious, yeast-free spelt crust

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Chaga Hot Chocolate

Chaga mushrooms, native to Russia, Siberia, and Canada, have been used in folk medicine for thousands of years as a supplement for surviving harsh, cold climates.