Recipes
Real food. Three or four steps. Flavors from everywhere.
Every recipe emphasizes grocery-store ingredients, easy preparation, affordability, protein, fiber and reasonable portions.
23 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.
Mediterranean Lemon Chicken
Golden chicken with zucchini, cherry tomatoes and olives, finished with lemon and oregano. One tray, real ingredients, dinner in 30 minutes.
Garlic Chicken, Broccoli & Brown Rice
The reliable weeknight skillet: garlic-lemon chicken, crisp-tender broccoli and brown rice with chili flakes. Fifteen minutes with pre-cooked rice.
Greek Chicken Souvlaki Plate
Lemon-oregano chicken skewers with lemon rice and a tomato-cucumber salad. All the souvlaki flavor, no yogurt or pita needed.
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.
Baked Salmon, Quinoa & Broccoli Box
A clean meal-prep box: lemon-pepper salmon, fluffy quinoa, steamed broccoli and cherry tomatoes. Reheats well or eats cold.
Turkey Meatballs in Tomato Sauce with Zucchini Noodles
Light, herby turkey meatballs (no breadcrumbs, no cheese) simmered in basil-tomato sauce over zucchini ribbons.
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.
Tuna Niçoise Bowl
Tuna, soft-boiled eggs, green beans, baby potatoes, tomatoes and olives with a mustard-lemon vinaigrette. A complete lunch in one bowl.
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.
Lemon Chicken & Zucchini Fusilli
Golden chicken, ribbons of zucchini, lemon, garlic and parsley tossed through fusilli. No cream, no cheese, plenty of flavor.
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.
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.
Beef Burrito Bowl
Lean beef with cumin and lime over brown rice, black beans, corn, pico de gallo and avocado.
Turkey & Zucchini Burgers with Herb Yogurt
Juicy turkey patties packed with grated zucchini, served on greens with a lemon-herb yogurt sauce.
Italian Herb Chicken & Vegetables
Rosemary and garlic chicken roasted on one tray with zucchini, cherry tomatoes and red onion. Simple, generous and perfect for leftovers.
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.
Asian Ginger Chicken
Quick stir-fried chicken with ginger, garlic, broccoli and peppers over brown rice. Big flavor, little time.
Mexican Chicken Bowl
Spiced chicken with black beans, corn, avocado and pico de gallo over rice. Fiber-rich and endlessly customizable.
Tuscan Lentil Soup
Hearty lentils with carrot, celery, tomato and rosemary. Budget-friendly, freezer-friendly and deeply satisfying.
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