A simple fried egg is one of the most simple and nutrient-packed breakfast dishes you can make. Serve your egg with Home-Fried Potatoes with Bacon, or just a simple salad of Breakfast Greens.

When I was a child I was always excited to have baked potatoes for dinner because it usually meant I would get to have a version of this meal for breakfast! Serve this recipe with a Fried Egg and a green salad or some Sautéed Kale for a complete breakfast. 

Roasted Brussels sprouts are a fall and winter staple in my house, and these ones are taken to the next level with the addition of shallots and mustard. Serve them with Brined Pork Chops or Herb Roasted Turkey Breast for a chilly night's dinner. 

Cranberry sauce is essential for the classic Thanksgiving table, and is so simple to make at home! This version is deeply flavored with ginger and orange. I like to use a little bit of grated apple, which helps the sauce gel due to its high pectin content. The apple cooks down so much that you can't even tell it is in there.

Hummus is so simple to prepare at home, and can be made with store-bought canned beans or beans cooked at home in the Instant Pot or on the stove. This version uses white beans rather than the traditional chickpeas. Any white beans can be used for this recipe. I usually use Cannelini Beans or Navy Beans, depending on what I have in my pantry. Use this hummus in wraps or sandwiches, or as a snack or light lunch with fresh vegetables and crackers for dipping. 

Cannellini beans are a large and creamy white bean. They are perfect for adding to soups or making White Bean Hummus. They can be made on your stovetop or in an Instant Pot! 

This is my go-to method to prepare kale. It is quick to prepare and packed with flavor. I like to serve this kale for any meal, but especially breakfast or dinner. It is perfect along with a Fried Egg or any of your favorite roasted meat dishes.

This salad has a great balance of flavors and textures. The massaged kale and sweet potatoes create a hearty base, with creamy avocado and tangy lemon dressing, topped with smoky and slightly sweet salmon. It is a perfect lunch, and would also make a nice light dinner.

This classic egg salad is quick to prepare and packed full of flavor. I like to eat in on whole-grain crackers, or Rosemary Cheese Crackers. It can also be served in an egg salad sandwich, or on top of a bed of mixed greens.

This chicken salad is savory and slightly sweet with the addition of grapes, and just crunchy enough with celery and walnuts. Serve it with crackers, inside a tortilla or lettuce wrap, or on top of a bed of mixed greens. Use leftover cooked chicken from a whole roasted chicken to make this salad or quickly poach fresh chicken breasts for this recipe. 

Celeriac or celery root is just that, the root of the celery plant! It tastes of celery, with a more grounded earthy flavor. When it is roasted, the nutty flavors come out even more. Serve it along with your favorite roasted vegetables and roasted chicken for a winter meal.

This fresh green salad is bursting with flavors and crunchy and creamy textures. Serve it as a light lunch or summer dinner.

These garlicky carrots come together quickly and you don't have to heat up your oven to make them. I like to use young carrots from the farmer's market and leave half an inch of the tops on for presentation. If this type of carrot is not available to you, you can use regular carrots and cut them in half or quarters lengthwise so they are uniform in size and no wider than half an inch.

Beets are one of nature's prettiest vegetables and they have a deeply pigmented color and slightly sweet and earthy flavor. They are a versatile ingredient and can be roasted or marinated and added to salads. See the recipes for Beet Orange Salad and Roasted Golden Beets if you need some inspiration for using your steamed beets. 

This salad is delicious as is and also works served over mixed baby greens. I like to serve this with Herb Roasted Halibut, and cooked quinoa for a balanced family meal. This salad also makes a great potluck dish or holiday side dish. It can easily be made ahead of time. Just wait to add the walnuts until ready to serve.

Place all of the components to these bowls on your counter and let each family member create their own nourish bowl! Make a large pot of long-grain brown rice so you can have leftovers for the next day!

This delicious and medicinal soup stock can be used as a base for a soup or stew or simply sipped when you have a cold or flu. I like to freeze at least half of this when I make it because you never know when you will need it!

This delightful pate is wonderful served with a platter of raw vegetables and crackers for dipping. Try filling romaine lettuce leaves with the the pâté for a nutritions snack! You may use a can of artichoke hearts for this recipe or you can use about 1 ½ cups freshly cooked artichoke hearts.

Butter beans, or lima beans, are creamy and soft, which is how they get their name! These beans are simmered in a rich broth with ham and onions to create a savory and comforting dish. Serve with Garlic Braised Collard Greens and Cornbread for a Southern-inspired meal. This recipe can be made with lima beans cooked at home, or canned lima beans if you are short on time.

Lima beans are one of the largest beans available and have a creamy and tender interior, so much so that they are sometimes referred to as 'butter beans'. They are perfect for making creamy Butter Beans and Ham, or for marinating to add to salads.

Avocado toast is a yummy and quick to prepare snack, breakfast, or lunch. It can easily be customized to the ingredients you have on hand, or those that fit with your dietary preferences. Try adding other vegetables such as sliced tomato or cucumber, smoked salmon, or leftover sauces and dips such as Olive Tapenade, Artichoke Pâté, or Romesco Dip.

Poached chicken breasts can be prepped on the weekend and then used throughout the week to make chicken salad or chicken salad lettuce wraps, to top green salads, mixed with whole grains and steamed vegetables and topped with your favorite salad dressing, or added to homemade chicken stock

Riced cauliflower is a great vegetable side dish to include on your family's table. Use it as a base for your favorite curries or sauce-based dishes such as Seared Scallops with Lemongrass and Ginger, or Chicken Osso Bucu if you are following a low-carbohydrate diet.

Short grain brown rice is a great staple to keep in your pantry. It has a slightly stickier texture than long-grain brown rice and is a perfect base for stir fry. Serve it with Chicken and Broccoli Stir Fry or Quick Cruciferous Stir Fry. 

Serve burgers with your favorite organic condiments, sliced avocado, lettuce, tomatoes, and Gluten-Free Hamburger Buns. Bake up a batch of homemade sweet potato fries, and serve with a fresh green salad for a balanced meal.

Grain bowls are a nourishing and satisfying meal that can be served for lunch or dinner and are easy to transport to work or school or meal prep ahead of time. The ingredients for this dish are flexible, so you can customize them to your family's taste.

Roasted potatoes are one of my go-to sides when I need a quick meal without much thought. They are simple to make and everyone loves them. I like to add herbs and spices for extra flavor, and you can customize them with your favorites. Serve with baked wild salmon and steamed green beans for a simple weeknight meal. 

Mung beans are a quick-cooking bean that can be used in soups or grain bowls. They do not need to be soaked prior to cooking.

There is nothing like a warm bowl of oatmeal to fill you up on a chilly morning. Serve with your favorite toppings and try to include some with fat and protein such as nut butter or hemp seeds for longer satiation. If you tolerate dairy, a dollop of plain Greek yogurt is a great addition.

Baked sweet potatoes are a versatile meal to have in your cooking repertoire. They are simple to include in your weekly dinner rotation, great for kids and babies and can be meal prepped ahead of time. They can be made in the Instant Pot for even less cooking time.

These soft, squishy vegan and gluten-free hamburger buns are very easy to make! No kneading required! I suggest making a double batch and freezing some for later use. Use these for your favorite beef burger, chicken burger, salmon burger, or vegan burger.

I love roasting bell peppers in the oven and using them in various recipes such as Roasted Red Bell Pepper Soup, Cashew Roasted Red Pepper Dip, and Egg Cups made with roasted red bell peppers, herbs and feta. Use the recipe for Basic Chickpeas (which contains directions for both stovetop and Instant Pot) to use in this recipe.

This stir fry is quick to come together and is made from ingredients you are likely to have in your kitchen on a regular basis. Stir-fries cook quickly, so it is best practice to have all ingredients prepped before you begin cooking. Serve over Short Grain Brown Rice for a complete meal.

Osso Bucu is a slow cooked stew typically made with veal, wine, vegetables, and broth. My version uses boneless chicken breasts, though chicken thighs can be used instead. It is usually served over polenta or white rice. For a lower glycemic option, serve the stew over Riced Cauliflower.

Serve this flavorful and easy meal over white jasmine rice (cook 2 cups), and top with lacto-fermented hot pepper relish if desired. For a lower glycemic option, serve beef over riced cauliflower. 

Cooking a large turkey can be tricky because the breast meat can dry out before the whole bird is fully cooked. By cooking in parchment bags designed for large birds, the turkey steams in its own juices, which creates very moist and tender meat. Total cooking time will depend on the size of your bird; use the guide below for determining cooking time. To find how many pounds of turkey you need to feed your guests, plan on about 1 pound of turkey per person.

Serve these meatballs with Creamy Feta Dip, Tzatziki, or Hummus and a Greek Salad or roasted vegetables. You can also serve them wrapped in a tortilla with your dip of choice, and sliced tomato, cucumber, and red onion. 

Make these egg cups on the weekend so you have a quick breakfast ready throughout the week. Or serve them for brunch along with a simple breakfast salad.

Creamy feta dip is a perfect accompaniment for a snack tray full of fresh vegetables, or for serving with Mediterranean Turkey Meatballs, Mediterranean Chicken Kabobs, or even roasted vegetables like cauliflower. 

Prep this kale on the weekend so it is available to use throughout the week. It can be added to salads, nourish bowls with cooked whole grains and vegetables, or even made into a simple sauté, just reduce the cooking time if you are using pre-cooked kale. You may find that you will end up eating more greens if they are already prepared and require almost no prep time on weeknights when you are hungry.