Recipes

Real food. Three or four steps. Flavors from everywhere.

Every recipe emphasizes grocery-store ingredients, easy preparation, affordability, protein, fiber and reasonable portions.

8 recipes

The Italian classic done light: whole wheat spaghetti, cherry tomatoes, garlic, basil and good olive oil. Proof that pasta belongs in a healthy week.

Spring in a bowl: sweet peas, soft zucchini, lemon and mint with orecchiette and a spoon of white beans for protein. No cheese required.

Cannellini beans simmered with garlic, tomatoes, rosemary and kale. A 15-minute plant-based plate with generous fiber.

Espinacas con garbanzos: smoky paprika, garlic, tomato and cumin with chickpeas and spinach. Vegan, budget-friendly and ready in 20 minutes.

A 20-minute pomodoro with no cheese needed: garlic, ripe cherry tomatoes, basil and good olive oil, with white beans folded in for protein.

Naturally gluten-free lentil pasta in a spicy garlic-tomato sauce with wilted spinach. Big protein and fiber from the pasta itself.

Crisp tofu with broccoli, peppers and snap peas in a ginger-sesame sauce over rice. Fast and colourful.

Thin flatbread with tomato, mozzarella, arugula, cherry tomatoes and olives. Pizza night, CombiFast style.

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