Recipes
Real food. Three or four steps. Flavors from everywhere.
Every recipe emphasizes grocery-store ingredients, easy preparation, affordability, protein, fiber and reasonable portions.
7 recipes
Whole Wheat Spaghetti al Pomodoro
The Italian classic done light: whole wheat spaghetti, cherry tomatoes, garlic, basil and good olive oil. Proof that pasta belongs in a healthy week.
Dairy-Free Tomato & Basil Spaghetti
A 20-minute pomodoro with no cheese needed: garlic, ripe cherry tomatoes, basil and good olive oil, with white beans folded in for protein.
Tuscan White Bean & Tomato Skillet
Cannellini beans simmered with garlic, tomatoes, rosemary and kale. A 15-minute plant-based plate with generous fiber.
Zucchini, Pea & Mint Orecchiette
Spring in a bowl: sweet peas, soft zucchini, lemon and mint with orecchiette and a spoon of white beans for protein. No cheese required.
Red Lentil Penne Arrabbiata
Naturally gluten-free lentil pasta in a spicy garlic-tomato sauce with wilted spinach. Big protein and fiber from the pasta itself.
Mediterranean Flatbread Pizza
Thin flatbread with tomato, mozzarella, arugula, cherry tomatoes and olives. Pizza night, CombiFast style.
Tuscan Lentil Soup
Hearty lentils with carrot, celery, tomato and rosemary. Budget-friendly, freezer-friendly and deeply satisfying.
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