Healthyish

This crumble isn’t just for seasonal citrus; use it on any roasted fruit, oatmeal, or even yogurt.

These sablés will melt on your tongue.

Feel free to sweeten this pudding recipe with more agave, maple syrup, or plain-old sugar if lucuma just isn’t your bag.

This jewel-toned salsa recipe can be used on more than just crackers.

Adding water is key to a smooth and spoonable consistency.

These crackers are gluten-free, Paleo, vegan.....and Whole30.

The components in this recipe sound a little out there, but trust us.

The coconut-date mixture in this recipe gets better the longer it sits.

This sizzled seed and cashew mixture is delicious sprinkled over dip and soups, so you might want to make extra.

Keep a couple of ripe bananas handy and eat this all week.

If you want to make this bread the same day, sub old-fashioned oats for the steel-cut.

We tried this with a lot of different flours, but King Arthur was the best.

These pancakes make an addictive snack: Freeze any extras and toast gently to reheat.

While ground spices will work, the medicinal properties will be diminished, and the finished texture less silky smooth.

For a more caramel-y depth of flavor, toast the coconut flakes first.

Instead of strawberries, you can use one banana or a cup of any other frozen fresh fruit you like for this power shake recipe.

Nutritional yeast, silken tofu, and capers mimic the anchovies and egg yolks in a classic Caesar. Genius!

If gochujang hasn’t made it to your pantry yet, you can use any miso.

Sloppy Joes made of...tofu! This would also make a killer taco filling.

We added garlic and chile in addition to the traditional sumac for these Lebanese-style fried eggs.