Nutty millet with roasted bell peppers, cherry tomatoes, herbs and lemon-Dijon dressing — warm, gluten-free and vegan.
Warm vanilla- and maple-kissed berries under a crunchy oat and nut crumble; serve warm with ice cream.
Creamy cocoa chia pudding topped with toasted almonds and shredded coconut; chilled and ready to enjoy.
Creamy pineapple, peach and coconut milk blended into a refreshing vegan cooler, ready in five minutes.
Quinoa bowl with sauteed mushrooms, fresh spinach and a runny egg — hearty, protein-rich breakfast in 30 minutes.
Marinated salmon fillets glazed with honey and lime, grilled to caramelized edges for a bright, quick main.
Spicy roasted chickpeas coated in chili, garlic and smoked paprika — crunchy vegan snack or salad topping.
Crisp-topped roasted zucchini with garlic, herbs, lemon zest and Parmesan — an easy Mediterranean side.
Chewy barley, massaged kale, fresh herbs and a zesty citrus dressing for a bright, nourishing grain bowl.
