Recipes
Real food. Three or four steps. Flavors from everywhere.
Every recipe emphasizes grocery-store ingredients, easy preparation, affordability, protein, fiber and reasonable portions.
6 recipes
Chickpea, Cucumber & Herb Salad Jar
A crunchy desk lunch that keeps for three days: chickpeas, cucumber, tomatoes, red onion, parsley and mint in a lemon-cumin dressing.
Spanish Chickpea & Spinach Stew
Espinacas con garbanzos: smoky paprika, garlic, tomato and cumin with chickpeas and spinach. Vegan, budget-friendly and ready in 20 minutes.
Spinach & Red Pepper Egg Muffins
Bake once, eat all week: protein-packed egg muffins with spinach, red pepper and herbs. No cheese, no flour. Perfect first meal on the go.
Roasted Vegetable & Quinoa Bowl with Lemon Tahini
Sweet potato, red pepper and zucchini roasted until caramelized, over quinoa and chickpeas with a lemon-tahini drizzle. Vegan and filling.
Chickpea & Spinach Lemon Rice
Cumin-spiced chickpeas and spinach folded through lemony rice with toasted almonds. Travels beautifully.
Tuscan Lentil Soup
Hearty lentils with carrot, celery, tomato and rosemary. Budget-friendly, freezer-friendly and deeply satisfying.
Free assessment · 3 minutes
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