Author: Doug Warner

A tasty, colorful, nutrient-packed green smoothie made with kale, pineapple, banana, and apple.

A refreshing blend of carrot, ginger, pineapple, orange and dates.

Packed with vitamins, minerals, antioxidants, and carbohydrates, this super-easy smoothie is a great pre-workout snack or breakfast on-the-go.

With its mild flavor and texture like shredded meat, jackfruit has become a great meat alternative. In this recipe, shredded jackfruit gets simmered with onion, spices and citrus juices for a vegetarian take on Mexican carnitas. Use as a taco or sandwich filling.

Roasted turkey breast, fresh strawberries, Asiago cheese, toasted almonds, and whole-grain farro are served over kale and spring mix and topped with a balsamic vinaigrette dressing.

Roasted corn, black beans, tomatoes, and brown rice on a bed of Romaine and arugula get topped with Chipotle Greek Yogurt Dressing, guacamole, and crunchy tortilla straws.

A snack or light lunch, this recipe features avocado, a smoky-sweet carrot almond salad, feta cheese, spicy harissa, and pomegranate molasses on toasted flatbread.