Sides

Serves ½ cup INGREDIENTS 1 Tbls sesame oil 1 Tbls honey or coconut nectar 2 cloves garlic, minced 3 Tbls tamari or liquid aminos 3 Tbls tahini INSTRUCTIONS Whisk ingredients together. Delicious on cooked green beans, any other cooked vegetable or tofu. Also yummy mixed with some sriracha and sesame seeds as protein marinade or on soba or konjac noodles.…

Broccoli should never be boring! This side will add tons of flavor and texture (plus calcium, protein and fiber) to your meal.

The BEST? Really? Well let's just say this salad has a reputation for being the one that finally gets kids to eat a salad and sometimes even ask for seconds! The sweetness in the dressing balances the bitter of arugula so it's a great intro into the world of bitter greens that are so good for immunity.

We love this plant-based dish for fall and winter - it's a salad but it's hearty and warming because of the sauteed nuts, lentil and aromatics. We also love that kale is so dense you can make this salad ahead of time and eat it all week long without being wilty!

Matcha is a powerhouse of anti-inflammatory polyphenols, but most coffee shops add a ton of sugar to their mixes. We use Stevia-sweetened NutPods and the natural sweetness of coconut sugar to create a tasty midday energy boost full of hydrating electrolytes!

How perfect is cottage cheese!? High in protein and calcium, it pairs just as beautifully with a caprese as mozzarella but provides added satiety.

Greek yogurt in place of mayo makes for more protein and probiotics in this classic picnic dish.

An egg-free version of this breakfast staple! We love that the fat comes from avocado, which is a rich source of polyphenols and omegas. Get creative with usage - it's not just for benedicts!

Your guests will think you're gourmet, and you'll know you're a holistic health chef with this dazzling glaze that is choc-full of antioxidants as well as sweet and tangy flavor.