Our friend Meghan from Fox and Briar had a Spring Baby a few weeks ago (IT’S A BOY!) so I’m bringing this lip-smacking, mayo-free Spring Baby Potato Salad to her virtual baby shower. Best of all, you’re alllllll invited! And we don’t even have to put on pants.
A plant-based grain bowl that will satisfy even the most carnivorous among us. This Southwestern Farro Bowl is loaded with smoky, tangy flavors and chewy, creamy textures with the perfect amount of heat.
This gluten free Acorn Squash Pizza is made with a chickpea pizza crust and is full of delicious Fall flavors. The soft sweetness of the squash paired with smoky chorizo and sharp gorgonzola cheese makes this easy dinner for two well worth repeating.
Local farmer’s markets are suddenly bursting with spring produce and we’re putting it to good use in this vegan savory oatmeal recipe. Perfectly acceptable as either breakfast, lunch or dinner. Or all three!
These nori wraps make a great low carb, gluten free and wildly healthy portable lunch idea.
Raw spiralized apple and parsnip partner with shaved brussels sprouts, crisp watercress and a killer sumac tahini dressing to bring you a new vegan and gluten free power bowl recipe. When’s lunch?!?
This vegan and gluten free chickpea puree recipe can be used in many ways. Try it in a plant-based wrap for lunch, as a dip, or on top of cucumber or radish slices as an appetizer. Non-vegans can also serve it up alongside fish, pork or chicken.
Looking for a creative salad recipe to share with some friends? Try this Catalàn Flair Bowl starring spiralized raw beets, grilled cod and a healthy romesco sauce. Don’t just “take lunch.” Take a trip.
This crisp, refreshing flair bowl is crowned with homegrown microgreens courtesy of Uncommon Goods.
This Italian Flair Bowl will transform your lunch into a work of art. Spiralized zucchini and fresh basil pesto star in this Golden Lion worthy salad.