This creamy parmesan chicken and rice is a comforting one-pot meal that is reminiscent of risotto with far hands-on cooking time. Serve with a simple green salad for a comforting dinner.

I love to make this sauce to top sautéed dark leafy greens and cooked quinoa, or use it as a dip for the Thai Salad Rolls. You can also thin it out with a small amount of water and use it as a salad dressing. If you are allergic to peanuts, then replace the peanut butter with sunflower seed butter.

This cabbage slaw is so simple to prepare and completely packed with salty tangy flavor. I like to serve this slaw with enchiladas, burrito bowls, tacos, and quesadillas.

Making your own coconut milk is simpler than you think and takes just minutes. All you need is water and unsweetened shredded coconut, a high-powered blender, and a few minutes. Use coconut milk in smoothies, or for curries—anywhere canned coconut milk is called for.

This is one of my go-to recipes when I have herbs that need to get used up. If I am not ready to make the chicken right away, I like to freeze the seasoned butter in ice cube trays for use later. When I prepare the butter ahead of time, this dish requires almost no prep time and comes together quickly.

Serve these flavorful chicken burgers on a traditional burger bun with your favorite toppings such as lettuce leaves and sliced red onion, or use them to top a bed of mixed greens with cherry tomatoes, red onion, cucumber, and olives.

Serve this skillet dish over riced cauliflower for a nourishing low-carb meal. It can also be served as a filling in a bun, wrapped in a tortilla, or served over cooked pasta.

This comforting Squash recipe has all the savory flavors of fall and winter and is simple to prepare. It is best prepared in a baking dish with a lid but can be made in any baking dish covered tightly in foil if you don’t have one with a lid. Serve with Brined Pork Chops or Herb Roasted Turkey Breast and Roasted Brussels Sprouts.

This basic egg salad recipe makes for a satisfying and nourishing lunch or snack. Serve it on a bed of mixed greens with your favorite vegetables such as cucumbers or carrots, use it to top your favorite crackers, or make the classic egg salad sandwich.

Frittatas are a great way to use up leftover ingredients in your fridge. I like to make a frittata at the end of the week to use up my groceries before I restock. They come together so quickly and make a great breakfast or dinner! I like to serve them along with some fresh greens and roasted potatoes for a complete meal.

Chickpeas, also known as garbanzo beans, are an essential ingredient when making homemade Hummus. They can also be a great addition to soups and salads, or sautéed in a cast-iron skillet or roasted with some spices for a crunchy snack. You can also use them as the main ingredient in homemade vegan burgers!

Black beans are great when added to salads, soups or chilis or used as a filling for burritos, enchiladas, or quesadillas.

Shakshuka is in the regular meal rotation at my house. It comes together quickly and is so savory and comforting with its rich and salty flavors from the tomatoes and peppers, spices, olives, and feta. It is a one-pot meal that can be served any time of day, although I usually make it for dinner. If I want it to be extra hearty, I sometimes add cooked sausage. It is great served with crusty bread or pita for dipping, but can also be served over your favorite cooked whole grain or riced cauliflower.

Who doesn't love a baked potato! This meal is a fun one to serve to your family or a larger group of people. Get creative with the toppings and serve them in small bowls at the table so everyone can choose what they want.

Basic scrambled eggs are a must-have technique in your cooking repertoire! They can be dressed up with your favorite fresh herbs like parsley, basil, or dill, or cheeses like feta and parmesan. Vegetables such as sautéed zucchini or bell peppers can be mixed for even more color, nutrition, and flavor. The water in this recipe helps to keep the scrambled eggs fluffy, but you can add your favorite dairy or non-dairy milk in its place.

This creamy cooling dressing is the perfect topping for Burrito Bowls, or a crunchy salad with romaine lettuce, shredded cabbage, and cherry tomatoes. It can be stored in the fridge for a couple of days but will start to turn brown so it is best used right away.

Burrito bowls are a satisfying and nourishing meal that can easily be switched up depending on the season. Consider setting up the ingredients like a taco bar and letting your family choose what they want to add to their bowl. Shredded cheese, salsa, fresh corn, roasted sweet potatoes, or shredded chicken would all be delicious toppings in addition to the ones listed in the recipe.

Yogurt bowls are quick to prepare on busy mornings and can easily be modified to fit the season and your dietary preferences. I like to use Greek yogurt because I enjoy the thicker creamy texture, but you can use your favorite style of plain yogurt. Try making your own at home with this recipe for 24-hour Instant Pot Yogurt. Fruits such as pomegranate, berries, stone fruit, or bananas are excellent with yogurt. Use your favorite type.

Delicata squash is a sweet and tender winter squash with edible skin. It can be roasted plain, but this version with just a touch of coconut sugar adds a little extra something. Serve this squash with a whole roasted chicken and a kale salad for a warming winter meal.

This is one of my favorite salad dressings to make. The lemon is bright and slightly sweet, without being too acidic. This dressing is perfect on a simple salad of fresh spring greens, and it also holds up to heartier greens like massaged kale.

Baked Potatoes are delicious on their own, served as a Loaded Baked Potato, orgreat to use as a head start ingredient for other potato dishes like this Baked Potato and Kale Breakfast Hash. When made in the oven, baked potatoes are lightly crisp on the edges and soft and fluffy on the inside. When made in the Instant Pot, the same crisp skin is not achieved, but they are ready in a fraction of the time and do have the same soft inside texture. 

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.