I’ve been making the this vegan parm for YEARS. Although I normally throw it on salad, I now make it in batches to throw on anything (my husband discovered he even loves it on chicken). If you’re looking to cut out dairy, give this recipe a shot.

These Almond Flour Chocolate Chip Cookies are both simple and satisfying. Try not to eat the entire batch in one night.

The springtime has me craving citrusy desserts! Instead of making a poppy seed cake—or something loaded with carbs and sugar—I thought I’d make a healthier option to curb my cravings.

My Lemon Coconut Truffles are honestly one of my favorite things I’ve made in quite some time. The good news: they’re raw, vegan, gluten-free, paleo, and no added sugar. All the good things.

When I crave a cobb salad at a restaurant, I always have to amend whatever option is on the menu (I’m not a bacon or cheese girl). I’m not vegan, but I usually like my salads to be! This salad is totally plant-based, but has all the macro and micronutrients you’re looking for to be fully satisfied.

No matter the weather, I am always down for a veggie-packed soup. The rosemary in this soup really pairs well with the natural sweetness of the sweet potato and the creaminess of the white beans.

This veggie soup is a great “in between” season soup. It is warming, but also, has a zesty spring twist. It involves a top off of squeezed lemon, along with a punch of curry powder. Total pleasant surprise to the palette.