The combination of mellow pintos and smoky chipotles makes this dish satisfying on its own or easily combined with other elements for a satisfying and super-healthy meal.
Read More
Jicama combines with cabbage, avocados, onion, cilantro, and a fresh citrusy dressing made with orange and lime juices. Without oil or added sugar, this salad is ridiculously healthy!
Read More
These Brussels sprouts have less fat, fewer calories, and more nutrients than Brussels sprouts roasted in oil. The tahini’s nutty flavor and the savory additions of onion powder, garlic powder, and smoked paprika make for a taste that will keep you wanting more.
Read More
This sweet-savory-umami dressing goes with so many salad and bowl combinations that you could call it the “little black dress” of the salad dressing world.
Read More
Great use of a spiralizer or mandoline! The taste of this simple slaw has a depth and subtlety that may surprise you. It’s super-healthy and low-calorie, but you’ll be too busy enjoying the flavor to think about it.
Read More
This no-oil take on lime-ginger dressing works beautifully on Thai salads. With tahini to provide creaminess, the dressing can stand up to anything the salad throws at it.
Read More
This cousin of tahini is crucial for favorite Chinese-inspired dishes and is a great whole-food substitute for sesame oil, which I try to avoid because it’s processed.
Read More
This is a great dish for using quinoa, rice, or other grain leftovers. The base is like rice pudding, while the cooked apples and sweet almond butter sauce make it special.
Read More
A makeover of Alison Roman’s Spiced Chickpea Stew with Coconut and Turmeric (a recipe for “the stew” “that broke the internet”), this version has 1500 fewer calories and 131 fewer grams of saturated fat. It’s also oil-free. But it has all the flavor and savory goodness of the original. Both are plant-based, but this one is healthier.
Read More
This take on the famous New Orleans-based olive salad, combines the key muffuletta ingredients—olives, celery, oregano, and garlic—with some no-oil mayonnaise to make it easy to enjoy as a dip or sandwich spread. It’s bursting with flavor and textures.
Read More
Try this perfect blend of tofu, vegan mayonnaise, two kinds of salt, and other ingredients to enjoy the texture and flavor of egg salad without having to use eggs.
Read More
I like a mild mayonnaise flavor. The taste and texture of this healthy plant-based mayonnaise truly evoke “real” mayonnaise—no eggs or oil.
Read More
There are many copycat recipes out there, but they contain a lot of oil. I use aquafaba instead of oil and it works marvelously.
Read More
Whole wheat flour tortillas bake up very nice so you can avoid oil for these beauties. These are as healthy as they are delicious.
Read More
Make your own crackers and love them! They’re healthy with flax seeds and chia seeds, and so delicious!
Read More
This soup has a simple, deep flavor—the red wine vinegar at the end is the key. You can always load up on garnishes to dress it up if you’re feeling fancy.
Read More
Without oil and coconut milk, this sauce is healthy and very tasty. It goes with many things: roasted vegetables and rice, baked potatoes, pasta, any kind of grain, you name it!
Read More
These energy bites give you a cookie-like satisfaction, but without the eggs, butter, or sugar. Adding the raisins and nuts at the end preserves their texture, creating pleasant layers of of texture and tastes as you chew.
Read More
Delicious whole-food smoothies that are fast to make are important for life on the go. These focus on a balance between taste and simplicity.
Read More
It’s amazing how much easier it is to make polenta in the Instant Pot instead of on the stovetop. These have the added bonus of a cheesy-garlicky flavor added at the end.
Read More