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Showing 61-72 of 130 recipes
Tender banana oat muffins with roasted hojicha tea, Greek yogurt, and a toasty sesame crumble for a less-sweet breakfast bake.
Shelf-stable gnocchi, white beans, spinach, tomatoes, Parmesan, and lemon turn into a quick skillet dinner with freezer-aisle convenience.
A pantry-friendly rice salad with tinned salmon, cucumber, avocado, edamame, nori, sesame, and a rice-vinegar soy dressing.
Ground turkey cooks in a glossy gochujang, soy, garlic, and ginger sauce, then gets served over rice with quick cucumbers and scallions.
Savory cottage cheese bowls with jammy eggs, cucumber, avocado, herbs, and sunflower seeds for a high-protein breakfast that still tastes fresh.
Chewy blondies with brown butter, white miso, pistachios, and dark chocolate for a salty-sweet dessert with layered texture.
A fast summer pasta with basil pistachio pesto, sauteed zucchini, lemon, Parmesan, and enough pasta water to make the sauce glossy.
Juicy grilled chicken, charred peaches, greens, avocado, corn, feta, and chili-lime dressing for a summer salad with real dinner energy.
Roasted salmon glazed with yuzu, hot honey, soy, and ginger over rice with cucumber, avocado, scallions, and sesame.
Creamy overnight oats with Greek yogurt, matcha, strawberries, chia, and pistachios for a breakfast that feels current but still practical.
A tender date-sweetened oat cake with cardamom, yogurt, walnuts, and a simple crumb that works for breakfast or dessert.
Garlicky white beans and kale pile onto toasted sourdough with lemon, Parmesan, and chile flakes for a fast high-fiber lunch.