The ginger and sesame goes surprisingly well with other holiday flavors. And the best part is that it can be made completely in advance.

This massaged kale salad has it all: tender greens, squash, crispy scallions and a tangy, spicy dressing that offsets the roasted veg.

Sweet potato hummus: roasted yams, scooped out of their flesh and pureed with tahini paste and a homemade za’atar.

This gluten-free apple crisp uses a delicious, healthy topping that's packed with whole grains, super seeds, hazelnuts and spices.

This gluten-free, vegetarian ramen recipe requires less than 15 minutes, one pot, and just a handful of ingredients.

Making homemade Sauerkraut could not be easier.

Traditionally, pici is served with a meat ragu, but I love it with just a simple marinara or pesto. Use whatever you prefer.

Korean Beef Bibimbap Bowls with quinoa, miso-roasted sweet potatoes, lime-y kale, and spicy tomatillo sauce.

Low-fuss complete meal - thanks to the sweet potatoes and kale, the recipe is also completely paleo.

This golden beet soup recipe could not be easier. Cauliflower gives it a creamy, velvety consistency.

This quinoa bowl may look like a lot of elements and ingredients, but I promise you it couldn’t be easier to throw together.

September is the perfect month to soak up the last drops of rosé while also staying warm on brisk nights with a steaming bowl of clams.

This vegetarian cobb salad is perfect for using up whatever vegetables you have left in the garden. You can mix and match your toppings.

It's creamy like a chowder, but the base is less than 5 ingredients, Gluten-Free and Vegan.

This chocolate chunk vegan zucchini bread is also paleo and gluten-free, made with almond flour and flaxseed meal.

A savory, Asian-inspired take on Pimm’s cup with ginger, limes and tarragon.

The patties are rich, garlicky and delicious— like a white bean falafel. They taste even more decadent with a Mediterranean-inspired aioli.

This healthy lettuce wrap is gluten-free (like most Moroccan food), Whole30 friendly, Paleo, and fast.

This is the grown up version of my favorite lox and bagel platter, using the best fresh summer seafood that the season has to offer.

You can use any summer herb in this salad, but I like how chives amplify the onion-y quality of the leeks and parsley freshens it all up.

If you’re looking for a vegetarian, vegan or plant-based option for your next taco buffet, I highly recommend these!

The lime juice keeps the avocado bright and vibrant, and the coconut oil creates a dense, firm texture once chilled.

The filling is packed with veggie noodles in addition to soba noodles, which replace the usual processed white rice strands.

The combination of lemon, dark sesame oil and oozy eggs is a breakfast dream come true.