Dark Chocolate–Almond Bark

This recommendation may seem too good to be true, but don’t worry, dark chocolate is the real deal. Rich in antioxidants, it can also help improve cholesterol levels and may improve blood flow to the brain. Here comes the caveat (sorry): Since it’s paired with sugar, dark chocolate should be enjoyed in moderation—about an ounce or two a day—just enough to satisfy your sweet tooth. This crunchy bark will do the trick. A tiny bit of espresso powder and a sprinkle of flaky sea salt bring out the chocolate’s depth of flavor and fruitiness.

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Chard And Mushroom Butternut Noodles

Enjoying more veggies is probably the No. 1 thing you can do to boost your overall health. While these nutritional superstars can help fend off cancer and other chronic diseases, they can also minimize the effects of aging and contribute to shiny hair and glowing skin. See? Veggies are a win-win! They’re also irresistibly delicious, especially when served like “pasta” topped with a hazelnut gremolata for depth of flavor and Parmesan cheese for a hit of umami.

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Black Bean–Quinoa Skillet Casserole

Also known as pulses, beans and lentils are small but mighty. One of the best plant-based sources of protein, they are also full of fiber and crucial minerals like folate, zinc, and iron. Plus, they’re sustainable to produce, inexpensive, and endlessly versatile…think hummus, lentil soup, and Latin- inspired meals like this 30-minute, one-pan dinner. Swap in pinto beans for the black, if you prefer, and don’t forget to garnish. The cilantro, radishes, and Cotija cheese bring flavor and color to the party.

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Kimchi Soba Bowls

When it comes to these live microorganisms, believe the hype! Having a healthy balance of good gut bacteria helps support a strong immune system, aids digestion, and may even promote stable moods and a better memory. Add more to your diet by digging into fermented foods like yogurt with live and active cultures, kefir, miso, and kimchi—the funky fermented cabbage that gives these savory-sweet soba bowls their mouthwatering kick.

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Miso-Honey Cod With Broccolini

There are as many types of seafood as there are, well, fish in the sea, and you’ll get health benefits from almost all of them. White fish like cod, pollack, and halibut are rich in protein and minerals. Plus, mild-flavored white varieties are a great gateway fish for seafood skeptics. Paired with fiber-rich brown rice and appealingly charred Broccolini, this cod is the centerpiece of a satisfying supper you’ll want on repeat.

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Baked Avocado 'Fries' With Chipotle Ranch

Don’t let the word fat fool you. Unsaturated fats (like those found in olive oil, salmon, nuts, and avocados) can actually help you maintain a healthy weight, not to mention support nutrient absorption and lower the risk of heart disease. Think of these crunchy, golden avocado wedges as healthier fries; dunked in the lightly spiced, herby dip, they’re a perfect game-day snack or crispy appetizer.

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Harissa Shakshuka With Spinach & Chickpeas

Bring big flavor to the table with this Israeli-inspired dish. Cooking the eggs sunny-side up in a rich tomato sauce imbues them with umami, and a light crumble of feta adds a salty pop to every bite.

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Dragon Fruit, Pineapple & Chia Smoothie Bowl

You can thank frozen dragon fruit puree for this vibrant knock-out of a bowl, and tropical toppings give it an I’m-on-holiday vibe, perfect for a chilly, blustery day. Want to make a vegan version? Use coconut yogurt in place of the Greek.

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Sausage & Kale Strata

This take on a classic casserole is hearty but won’t weigh your guests down. Gruyère, sausage, and kale is a great seasonal combo; swapping in wholegrain bread adds extra nutrition and staying power. Assembling everything the night before gives the bread the chance to soak up the liquid.

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Winter Citrus Salad With Yogurt & Granola

So much more than a plain-Jane fruit plate, this gorgeous, sweet-tart salad makes the most of winter’s best citrus. The bright fruit is layered over honey-spiked yogurt and is topped with crunchy pistachios and granola. Look for a low-sugar variety of granola.

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Broccoli–Caramelized Onion Quiche With Quinoa Crust

Skip the fussy pastry and use cooked quinoa to make a nutty, wholegrain crust. Caramelized onions give this savory crowd-pleaser a touch of sweetness, while broccoli brings a bevy of vitamins and antioxidants. The whole package is less heavy than a traditional quiche, but just as satisfying.

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Cinnamon Roll Muffins

Get your baked-good fix with these tender, lightly spiced muffins topped with tangy cream cheese icing and a sprinkle of walnuts. Not only are they lower in sugar and higher in fiber than a traditional pastry but they also take a fraction of the time to prep.

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Whole-Wheat Pie Crust Dough

Whole-wheat pastry flour is more finely milled than regular whole-wheat flour, making it ideal for pie crusts and other delicate baked goods.

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Matcha Custard Pie

Got a matcha latte lover in your crowd? She’ll be extra thankful for this striking pie, and we bet everyone will enjoy the better-for-you toppings: pomegranate arils for pop and antioxidants, and Greek yogurt for tanginess and probiotics. This is one dessert that’s easier to put together than it looks. The custard cooks on the stove, and the pie can chill in the fridge for up to three days, making it the perfect recipe to cross off your holiday to-do list early.

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Red Wine-Poached Pear Galette

A rustic galette strikes all the right homey notes on a Thanksgiving spread, and this pretty number showcases one of fall’s star fruits: sweet, juicy pears. Poach the pears in red wine, and then concentrate the poaching liquid for a naturally sweet topper to spoon over each slice with a dollop of creamy mascarpone.

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Red Wine-Poached Pear Galette

A rustic galette strikes all the right homey notes on a Thanksgiving spread, and this pretty number showcases one of fall’s star fruits: sweet, juicy pears. Poach the pears in red wine, and then concentrate the poaching liquid for a naturally sweet topper to spoon over each slice with a dollop of creamy mascarpone.

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Orange-Turmeric Sweet Potato Pie

Sweet potato pie gets a modern twist, making it lighter, brighter, and dairy-free. Coconut milk lends a whisper of the tropics, anti-inflammatory turmeric adds a pleasing pepperiness to the filling, and orange zest offers a citrusy kick to tie it all together.

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Gluten-Free Pecan-Pepita-Cranberry Tart

This is one of the easiest tarts you’ll ever make. The filling literally comes together with a spoon and a bowl and bakes up into bright, crunchy goodness in gluten-free pastry. Think of it as an antioxidant-rich granola bar in tart form. Yes, please.

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Chocolate-Butternut Squash Pie

Give plain-Jane pumpkin a break this year. Thanks to a quick blitz in the blender, the filling is ultra-velvety; plus, brown sugar and dark chocolate contribute an intriguing richness. But this pie isn’t as decadent as it seems. Low-fat evaporated milk is the secret to its creamy consistency.

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Vegan Gingered Apple Pie

You won’t miss the dairy butter in this delicious, ginger-forward apple pie. You’ll be too distracted by the spiced tender fruit and crispy, hearty streusel. A tablespoon of fresh grated ginger seals the deal with its welcome snap. The ginger may also soothe your stomach after a heavy meal—just another reason to serve yourself a slice of this pie.

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Orange-Turmeric Sweet Potato Pie

Sweet potato pie gets a modern twist, making it lighter, brighter, and dairy-free. Coconut milk lends a whisper of the tropics, anti-inflammatory turmeric adds a pleasing pepperiness to the filling, and orange zest offers a citrusy kick to tie it all together.

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Apple-Broccoli Salad

Make this a lunch by adding chopped grilled chicken, or serve it alongside salmon for dinner.

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Slow-Cooker Applesauce

Mix this classic puree into yogurt or oatmeal, serve it next to potato pancakes or pork chops, or just devour it with a spoon.

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Roasted Apples, Cauliflower, and Root Vegetables

Blasting apples in the oven brings out their sweetness and makes them a perfect match for earthy fall veggies.

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Apple Havarti Grilled Cheese Sandwiches

Swoon. This is the grown-up grilled cheese of your dreams. Apples, Dijon mustard, and arugula take it well outside the kid zone.

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Quinoa-Stuffed Sweet Potatoes

Purple sweet potatoes make for a dramatic presentation, but regular orange varieties also work well.

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Ancho Sweet Potato Latkes

These crispy cakes will hold in the oven for a few minutes, but serve them as soon as possible for maximum deliciousness.

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Pork Chops With Sweet Potato & Apples

This one-pot skillet dinner is an easy, crowd-pleasing autumn supper.

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Veggie Enchiladas with Creamy Poblano Sauce

Get your Mexican-food fix with produce-packed enchiladas. The beans and cheese mean this vegetarian dish is already protein-rich, but you can add shredded rotisserie chicken for an extra hit.

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Shrimp and Grits

This lighter, lemony version of the Southern classic brings all of the dish’s richness and flavor, with none of the heaviness. Patting the shrimp dry before cooking helps develop a delicious caramelization.

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Curried Cauliflower Shepherd’s Pie

In this modern update of the cozy British dish, cauliflower stands in for potatoes, curry spices up the filling, and raisins and almonds add sweetness and crunch.

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Oven-Fried Chicken

A baked version of a home-style favorite delivers the crispy, crunchy pleasure of fried chicken without the, well, frying. You’ll save on fat, calories, and cleaning up a big mess. (You’re welcome.) Serve with a green salad for a dinner you can feel great about adding to your weekly routine.

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Sausage and Kale Baked Pasta Alfredo

We dialed back the sausage, boosted the veg way up, and swapped in whole-grain noodles for a dish that’s so good, you’ll wonder why you ever made baked pasta any other way.

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Chicken and Dumplings

Swiss chard joins the more expected carrot and celery in this rich-tasting broth. And because the dumplings are made with whole-wheat pizza dough, they’re easy to prep and better for you than the usual white-flour biscuits.

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Sweet Potato & Black Bean Breakfast Burritos

Get some veggies in early in the day with this Mexican-inspired wrap.

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Quinoa Frittatas

These individual egg “muffins” are packed with protein and flavor.

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Jammy Goat Cheese Waffle Sandwiches

Skip the syrup! Use waffles to sandwich savory ham and cheese, sweet preserves, and a bit of veg for a healthy start.

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Late-Summer Vegetable Lasagna

There’s no need to precook the noodles or veg for this comforting meal, meaning it might be the easiest lasagna you ever make. Swapping out meat for eggplant, zucchini, and summer squash also makes it better for you.

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Red Grape & Chicken Salad

This chicken and spinach salad gets sweetness from grapes, crunch from celery, and a salty pop from the crumbled blue cheese. Put it all together with a tangy vinaigrette, and you have a meal that’s much more than the sum of its parts—and all prepped in a single bowl.

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Lemon Chicken With White & Green Beans

If you prefer not to use wine when cooking, substitute 3 Tbsp. lower-sodium chicken broth and 1 Tbsp. lemon juice.

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Red Lentil Curry Soup

In-the-pot sautéing and high-pressure heat means your multi-cooker can serve up this rich, satisfying soup in less than an hour of mostly hands-off time. Added bonus: Ultra-nutritious lentils deliver a substantial boost of fiber and iron. Pack leftovers for a lunch you’ll look forward to.

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Maple-Glazed Salmon With Baby Bok Choy

Two nutritional superstars—omega-3-loaded salmon and vitamin-rich baby bok choy—come together on a single sheet pan for a quick blast in the oven. Enjoy the savory-sweet fish and veggies on their own for a lighter meal, or serve them on top of brown rice for a heartier supper.

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Moroccan Lamb and Fig Stew

A sturdy Dutch oven lets you simmer foods slowly, building flavor and making even tough cuts fork-tender. Fresh figs add fiber, visual appeal, and a subtle sweetness, but feel free to use dried if you prefer. Whichever you choose, you’ll want a slice of crusty whole-grain bread to soak up every last bit.

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Grilled Peaches With Gingersnap Crumble

Don’t turn on the oven—even dessert can be grilled. A cinnamon syrup gives these peaches a lovely, complex flavor. Simple whipped cream and crushed store-bought gingersnaps take this low-effort dessert over the top.  Tip: Let the grilled peaches cool for a few minutes before topping them with the whipped cream. That way the cream won’t melt on contact.

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Firecracker Chicken

We love chicken thighs for grilling since they stay juicier than breasts. These are glazed with an irresistible spicy-sweet sauce and served with colorful peppers and asparagus. Plus, the veggies stay snappy even after a few minutes on the grill.

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Grilled Flank Steak And Watermelon Salad

Grilled watermelon is a revelation—sweet and smoky and still full of vitamin C and the antioxidant lycopene. Serve it with protein-rich beef and a zippy cucumber salsa for a lighter, brighter steak dinner.

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Grilled Salmon Burgers with Poblano Cream

Switch up your burgers: These salmon cakes, served with pickled onions and peppery greens, are rich in omega-3 fatty acids. Wild salmon from Alaska, home to some of the world’s most sustainable fisheries, is in season now. Snap it up if you can. If you don’t have a gas burner to char the poblano pepper, you can use the broiler.

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Grilled Ratatouille

A fantastic vegetarian main or hearty side dish to virtually any grilled meat, this vibrant ratatouille is a delicious vehicle for your farmers’ market bounty. It would also be a hit over farro or whole-wheat pasta.

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Rosemary Pork Chops With Grilled Leeks

This dish comes together in about a half hour—and good thing, because you’ll want it on repeat all summer long. Juicy pork is paired with crunchy hazelnuts and a pop of creamy blue cheese. The subtly sweet leeks add even more flavor, plus gut-friendly prebiotics. Rinsing the leeks just before grilling removes dirt, and the residual water helps soften them as they cook.

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Blue & Black Galette

The glory of a galette is in its imperfection, so don’t stress about rolling the (store-bought!) dough into a perfect circle. Aim for rustic, and you’ll end up with gorgeous.

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Double-Berry Shortcakes

Whole-grain spelt flour adds a subtle nuttiness to these flaky shortcakes. Split them open and fill with mint-flecked strawberries and raspberries and whipped cream sweetened with just a touch of honey.

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Caribbean Chicken Tacos

A zippy blueberry salsa adds a sweet pop—plus powerful antioxidants—to flavorful grilled chicken tacos. Best of all, the meal comes together in about a half hour.

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Roasted Pork with Strawberry-Balsamic Sauce

Vitamin C–rich strawberries, likely the first berry you’ll see at the farmers’ market, aren’t just for breakfast or dessert. They’re also a luscious topper for savory pork tenderloin.

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Blackberry Cooler

This refreshing sip gets tang from citrus and sweetness from fiber-filled blackberries. Make it a mocktail or spike each glass with a little tequila or rum.

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Fresh Berry & Herb Salad

Here’s your new go-to summer salad, perfect alongside any grilled main and pretty enough to take to a party. Make extra of the simple dressing (it keeps in the fridge for up to five days) so you can toss this crowd-pleaser together anytime.

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Roasted Tofu and Citrus Artichoke Salad

It’s no surprise that tofu brings protein to the party, but artichokes are also a good source, boasting one gram of protein per heart.

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White Bean and Lentil Tabbouleh

Besides packing a pop of protein and fiber, one serving of lentils delivers almost a full day’s worth of folate, a vitamin that promotes healthy cell growth.

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Roasted Carrot and Chickpea Salad

A tangy yogurt dressing is hidden beneath this colorful combination. Bonus: No need to peel the carrots!

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Steak and Feta Salad

Marinated feta makes this salad something special. Flavorful flank steak has a lot more going for it than just protein. It’s also high in selenium, zinc, and niacin.

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Broccoli and Miso Quinoa Salad

Who knew a vegan salad could be so protein-rich? You can credit the quinoa, tempeh, and, yes, even the broccoli for that. Plus, tempeh is made from fermented soybeans, so it boosts gut health.

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Avocado and Watercress Salad

No two bites in this vibrant meal are the same, thanks to the mix of creamy eggs and avocado, crunchy pistachios, briny olives, and chewy edamame

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Gluten-Free Whole-Grain Vegan Brownies

Buckwheat flour gives these brownies a unique flavor reminiscent of cinnamon. The brownies get deliciously crisp on the edges while remaining rich and fudgy in the center. If you don’t have Sucanat, you can replace it with turbinado sugar or coconut sugar.

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Ginger Almond Broccoli Salad

I’m not a big fan of broccoli that’s nearly raw, but this salad works. Kripalu guests absolutely love it. The dressing is rich and creamy with almond butter and toasted sesame oil, sweet with golden honey, pungent with minced ginger, and aromatic with fresh cilantro and lime. You could also mix this dressing with noodles or drizzle it over a salad.

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Sweet Potato, Kale, and Parsley Pesto Pizza

This pizza’s “sauce” is a puree of sweet potatoes topped with fontina cheese, kale, red peppers, and a drizzle of parsley pesto. To simplify things, the pizza is baked in a rectangular sheet pan, but you could shape it into two rounds if you’d like.

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Vegan Maple Walnut Scones

For vegan baking, we use palm shortening instead of butter. Look for palm shortening from companies committed to sustainability, such as Spectrum. It’s also important to use 100% palm shortening because some brands use a mix of palm oil, coconut oil, and other fats that may alter the texture of these scones. Maple syrup is our preferred natural sweetener in baked goods, not only because it is made locally but also because honey loses its nutritive qualities when heated.

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Lemony Carrot Soup

The fresh dill, lemon, and fennel in this soup make it bright and lively, while pureeing the carrots gives it a creamy, satisfying texture. I like to serve this one with a fresh fennel relish on top (see recipe below). You could even garnish it with a few lacy fronds from the fennel tops.

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Zucchini and Pesto Pasta

Since there aren’t many ingredients in this recipe, choosing the right ones makes all the difference. Chickpea pasta has about half the carbs of traditional penne and double the protein. Ricotta adds a delectable creaminess, although shredded mozzarella or grated Parm work in a pinch. Look for pesto from the refrigerated section of your supermarket; it has a fresher flavor than the shelf-stable varieties.

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Kale Carbonara

Smart substitutions lighten up this Italian comfort-food classic, starting with pasta higher in protein and fiber. Beginning with a specific amount of water to cook the pasta ensures that the liquid is concentrated and starchy enough to fortify the sauce.

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Asian Pasta Salad with Tofu

Looking for an un-sad desk lunch? This recipe has you covered. Toasting the pasta before cooking gives it a deep, nutty flavor, while almonds add an irresistible crunch. Time-saver alert: when you start with baked, marinated tofu you can skip pressing the tofu without sacrificing flavor.

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Strawberry-Beet Panna Cotta

Beet juice gives this springy dessert a super-vibrant hue, but it’s the strawberry flavor that shines. Look for beet juice in the bottled juice section at the supermarket.

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Mushroom-Barley Risotto

Subbing in barley for refined Arborio rice adds both an appealing nutty flavor and extra nutrition. If you prefer not to cook with wine, substitute a mixture of 1/2 cup vegetable stock and 1 tablespoon lemon juice.

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Better-than-Takeout Sesame Chicken

This savory-sweet dinner improves upon restaurant versions by slashing sodium and adding extra vegetables.

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Vegan Queso Dip

Ditch that processed cheese for this real-food retooling of queso dip. Find annatto seeds at Latin markets or online. They’re the ingredient that provides the bright color.

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Salmon with Mango-Watercress Salad

Peppery watercress has a high amount of dietary nitrate—which has been shown to lower blood pressure. And fiber-rich mango gives a nice boost of vitamin C.

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Blueberry-Orange Whole-Wheat Muffins

These tender muffins contain some honey for sweetness, but much less than found in most recipes. Orange zest and blueberries make up the difference.

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Easy Spud Breakfast

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Spinach-Stuffed Chicken Breasts

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Shrimp and Mushroom Pizza

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Hot Glazed Pork Chops with Arugula and Walnut Salad

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Chicken Kale Salad with Fresh Ginger Dressing

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Sriracha-Roasted Pork with Sweet Potatoes

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Sirloin Strips with Blue Cheese Rotini

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Panko Ranch Chicken Strips with Dipping Sauce

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Spaghetti and Meatballs

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Ham, Pepper, and Pineapple Broiler Packet

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Peanut Butter and Jelly Muffins

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Soy-Glazed Pork Tenderloin with Kimchi Brussels Sprouts

Still a kimchi skeptic? Give this recipe a try. The sweetness of the Asian pear helps balance out the intensity of this probiotic food.

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Chicken, Butternut Squash, and Barley Skillet Dinner

This one-pot dinner is simple and satisfying. Onions and yogurt mean you get both pre- and probiotics in one meal.

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Brown Rice Bowls with Tofu, Broccoli, and Miso-Yogurt Dressing

Customize this bowl with whatever protein and veggies you have on hand; just be sure to keep in the polyphenol-packed broccoli.

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Tuna Steaks with Turmeric Dressing

Prebiotic-rich asparagus adds a pretty pop of color and spring flavor to the plate. Hemp seeds are a good plant-based source of omega-3s. Use any leftover dressing as a dip for veggies or pita chips.

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Grilled Shrimp with Black Beans, Jicama,and Avocado

Lime vinaigrette and roasted pepitas—pumpkin seeds—add south-of-the-border flavor to this substantial salad. In addition to being a fiber-rich prebiotic, jicama is also an excellent source of vitamin C.

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Walnut-Crusted Turkey with Leeks and Apples

Using ground nuts and seeds on a cutlet instead of breadcrumbs ups both the nutrition and flavor. Even better, walnuts contain omega-3 fatty acids , and flax seeds add a prebiotic punch.

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Peanut Chicken Lettuce Wraps

Round out this fresh, flavorful meal with rice or rice noodles. Feel free to use cashews instead of peanuts if you have them on hand. Keep this sauce recipe in your back pocket for marinating tofu or drizzling over roasted vegetables.

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Loaded Cauliflower Soup

Subbing in cauliflower for some of the spuds cuts the carbs in this creamy riff on loaded baked potato soup. If the Instant Pot gets too hot while you’re sauteeing the onion and garlic, add a small amount of water to keep the browning under control.

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Cuban Black Beans and Rice

Beans from scratch on a weeknight? Thanks to the Instant Pot these superfoods can be perfectly cooked in under an hour. Three-ingredient pineapple salsa adds vibrant color and flavor to this hearty vegetarian dish. 

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