Recipes
Real food. Three or four steps. Flavors from everywhere.
Every recipe emphasizes grocery-store ingredients, easy preparation, affordability, protein, fiber and reasonable portions.
19 recipes
To Go Chicken & Quinoa Box
Grilled chicken, roasted sweet potato, broccoli and quinoa packed the night before. Travels well, tastes great cold or warm.
Greek Chicken Bowl
Grilled chicken over quinoa with cucumber, tomato, red onion, olives, feta and a spoon of tzatziki. Fresh, filling and perfect for the office.
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.
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.
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 Chicken Rice Bowl
Oregano-lemon chicken over brown rice with cucumber, tomatoes, red onion, olives and chickpeas. Gluten-free, dairy-free and travels well.
Tuscan White Bean & Tomato Skillet
Cannellini beans simmered with garlic, tomatoes, rosemary and kale. A 15-minute plant-based plate with generous fiber.
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.
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.
Italian Chicken & Cannellini Bean Soup
A brothy, comforting soup with shredded chicken, cannellini beans, carrot, celery, kale and rosemary. Freezes beautifully.
Tuna, White Bean & Tomato Salad
A 10-minute Italian classic: good tuna, cannellini beans, cherry tomatoes, red onion and parsley with lemon and olive oil.
Ginger Sesame Tofu & Vegetable Stir-Fry
Crisp tofu with broccoli, peppers and snap peas in a ginger-sesame sauce over rice. Fast and colourful.
Tuscan Beef & White Bean Stew
Slow-simmered beef with cannellini beans, kale and rosemary. A complete bowl with protein and fiber in one pot.
Chickpea & Spinach Lemon Rice
Cumin-spiced chickpeas and spinach folded through lemony rice with toasted almonds. Travels beautifully.
Beef Burrito Bowl
Lean beef with cumin and lime over brown rice, black beans, corn, pico de gallo and avocado.
Mexican Chicken Bowl
Spiced chicken with black beans, corn, avocado and pico de gallo over rice. Fiber-rich and endlessly customizable.
Hummus & Roasted Vegetable Plate
Creamy hummus surrounded by roasted peppers, zucchini, chickpeas, cucumber and warm pita. A generous vegetarian plate.
Tuscan Lentil Soup
Hearty lentils with carrot, celery, tomato and rosemary. Budget-friendly, freezer-friendly and deeply satisfying.
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