These zucchini breakfast cookies are a balanced, high-fiber treat made with oats, eggs, walnuts, and zucchini for sustained energy and natural sweetness. If you can’t choose between a sweet or savory treat, then give these a try.
These green goddess spring roll wraps are a high-protein fusion take on fresh Vietnamese spring rolls. It’s made with a seaweed-rice paper hack, and paired with a dip rich in polyphenols from herbs.
These ginger lemon cookies are refined sugar-free and warming for the stomach. It’s rich in antioxidants and anti-inflammatory compounds like gingerol and shogaol.
This berry zucchini bread is a moist, nutrient-dense loaf made with zucchini, sweet potato, berries, and pecans. It’s packed with fiber, antioxidants, and healthy fats to keep you fueled through the day.
Pistachio Crusted Miso Cod is a recipe designed to reduce fish odor and optimize nutrient absorption. The marinade and dressing help neutralize trimethylamine, while the lean cod is paired with antioxidant-rich herbs and a crust of healthy fats.
This broccoli soup is a nondairy, gut-friendly, anti-inflammatory “detox” recipe packed with nutrients and powerful antioxidants. Steaming helps preserve these benefits and improve digestion, and this soup is blended into a smooth, nourishing soup.
My Creamy Mushroom Soup is a dairy-free soup made with shiitake mushrooms and blended tofu for a thick texture without cream. This nourishing, plant-forward recipe is high in protein and full of umami flavor.
Vietnamese turmeric fish with dill is a dish that’s light, quick to make, and full of anti-inflammatory ingredients. It’s also fragrant and rich in lean protein.
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Quick & easy Asian-inspired meals
