Recipes
Recipe of the Week: Baked Garbanzo Beans
Crunchy, fiber-filled baked garbanzo beans make the perfect crouton substitute for salads, chili, and grain bowls.
July 24, 2018
Recipe of the Week: Kimchi Cauliflower Fried Rice
Fermented kimchi meets cauliflower rice in a gut-friendly, spicy twist on a classic comfort food staple.
July 17, 2018
Recipe of the Week: Sheet Pan Lemon Chicken With Artichokes and Kale
Lemon chicken with artichokes and massaged kale on one sheet pan — minimal prep, maximum flavor and nutrition.
July 9, 2018
Recipe of the Week: One Pan Farro With Tomatoes
Summer tomatoes and farro come together in one pan for an Italian-inspired side that pairs with any protein.
July 3, 2018
Recipe of the Week: Asian Cabbage Slaw
A light, crunchy crowd-pleaser for summer barbecues — just chop, toss with soy and rice vinegar, and serve.
June 27, 2018
Recipe of the Week: Leek Frittata
A simple French-inspired frittata that goes from stovetop to table in 30 minutes — perfect for breakfast or dinner.
June 20, 2018
Recipe of the Week: Cod in Parchment Paper
Cod baked in parchment with leeks and fresh dill — a light, elegant dinner with almost zero cleanup.
June 13, 2018
Recipe of the Week: Portobello Pizza Stuffed Mushrooms
All the flavors of pizza without the calorie overload — portobello caps make the perfect VLCD-friendly base.
June 6, 2018
Recipe of the Week: Easy Pico de Gallo
Fresh tomatoes, lime, cilantro, and a kick of jalapeno — a simple condiment that elevates any protein dish.
May 29, 2018
Recipe of the Week: Inside Out Quinoa Burger
Red quinoa, cumin, and fresh herbs come together in a satisfying plant-based burger that holds its own.
May 23, 2018
Recipe of the Week: Curried Shrimp
A spicy Indian curry in just 15 minutes — this lighter version swaps heavy cream for lite coconut milk.
May 16, 2018
Grocery Spotlight: Trader Joe’s Melodious Blend
This frozen lentil and garbanzo blend from TJ's is a fiber powerhouse that became a patient favorite overnight.
May 11, 2018