Lately, I’ve been starting my morning routine with a bowl of plain greek yogurt topped with berries, bananas, a handful of granola, and a drizzle of honey. It’s a flavor combo that never gets old for me—and thankfully, it packs a protein punch that energizes me through the morning. (Hot tip: if you pop this mixture into the freezer for 30 minutes, you’re basically eating fro-yo for breakfast—try it and thank me later.)

I’ve hosted a few brunch gatherings lately, and I decided to take my favorite breakfast and turn it into this slightly more sophisticated Berry and Yogurt Parfait. When served in a pretty glass, the layers of creamy yogurt, juicy fruit, and crunchy granola feel elevated, though it takes just a few minutes to assemble. And thanks to the wholesome ingredients, this breakfast delivers a powerhouse of nutrients, including the protein I need to start my day strong.

A Nutrient-Dense Way to Welcome Busy Mornings

Let’s face it, mornings can be chaotic, and a berry and yogurt parfait is a perfect way to set yourself up for success. You can even meal prep these in a mason jar the night before, so they’re ready to grab and go before work or the gym. 

These are packed with protein to keep you full, loaded with vitamins from fresh berries, and full of gut-friendly probiotics that support digestion. The best part? They’re so customizable, so even my picky children can switch up the fruit flavors based on what they’re craving.

The Best Yogurt for Parfaits: What to Look For

• High Protein – Greek or Icelandic yogurt (Skyr) is the best option for sustained energy.
• Minimal Added Sugar – Look for plain or lightly-sweetened yogurt to avoid hidden sugars.
• Probiotic-Rich – Live cultures support gut health and digestion.
• Dairy-Free Alternatives – Coconut, almond, cashew, oat, or soy yogurt works great for those avoiding dairy.
• Creamy Texture – Look for full-fat versions for the best mouthfeel and nutrient absorption.

Protein Boosters to Take It to the Next Level

If you’re on the “30 grams of protein at breakfast” train, here are some ways to add even more protein to already protein-rich Greek yogurt:

• Nut Butter – A drizzle of almond or peanut butter adds healthy fats and protein
• Hemp Seeds or Chia Seeds – A spoonful provides plant-based protein and omega-3s.
• Protein Powder – Stir in a scoop of vanilla or unflavored protein for an extra boost.
• Cottage Cheese – Mix into yogurt for extra protein and creaminess.

Make-Ahead Tips to Bring More Ease to Your Mornings

You can meal prep this breakfast the night before: Layer yogurt & fruit in a mason jar, top with granola, and screw on the lid to make it a simple grab-and-go option you’ll actually look forward to eating. This parfait is proof that something quick can still feel intentional, and that nourishing your body at breakfast can be an effortless way to bring joy to your morning.

Berry & Yogurt Parfait

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• Author: Camille Styles

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This nutrient-packed recipe is the perfect way to start the busiest of mornings. 

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Ingredients

• 2 cups mixed frozen berries
• 2 tablespoon honey
• Zest and juice of 1 lemon
• 2 cups plain greek yogurt
• Grain-Free Granola, for topping

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Instructions

1. Combine the berries, honey, lemon juice, and zest in a medium saucepan, and bring to a boil over medium heat. Cook for 5, until the berries have cooked down to a jam-like consistency. Allow to cool.
2. Spoon ¼ cup yogurt into the bottom of each of 4 parfait glasses. Top with a couple tablespoons of the sauce. Make another ¼ cup layer of yogurt on top of the blueberry sauce, and finish with another 2 tablespoon-layer of sauce. Cover tightly and chill for at least 1 hour. Just before serving, sprinkle granola over top.

The post This Gut-Healthy, Protein-Packed Breakfast Is My Current Morning Staple appeared first on Camille Styles.

A couple weeks ago, my friend Anne hosted a sourdough-making class at her house, and it was just the nudge I needed to become hooked. There’s something so satisfying about the ritual of feeding my starter, shaping the dough, and pulling a beautifully golden loaf from the oven.

But as any fellow sourdough fanatic knows, there’s a small window where it’s at its absolute best—crisp on the outside, soft on the inside, and perfect for slicing. So lately, I’ve been on a “toast for dinner” kick in an effort to make the most of our freshly-baked bread. This smoked salmon toast is one I keep coming back to for any time of day. With creamy whipped cheese, fresh crunchy cukes, and briny bursts of capers and lemon zest, it’s an insanely delish flavor combo.

A No-Cook Dinner of Dreams

The crunch of toasted sourdough against rich smoked salmon, plus the creamy cheese with briny capers and cucumbers—it’s a next-level combination that feels elevated enough for a brunch, but couldn’t be easier to throw together for mid-week dinner. I just served it at this café inspired gathering, and it was such a hit. I like to pile everything onto a board and let my family assemble their own (DIY dinner for the win.)

Ingredients You’ll Need

Here’s what I used to bring this one together:

• Toasted Sourdough – A really good quality sourdough makes this addictive.
• Whipped Cream Cheese – I like the light and airy quality of a whipped version—you could also use ricotta or even cottage cheese.
• Smoked Salmon – Salty and packed with flavor (and protein.)
• Persian Cucumbers – For freshness and crunch.
• Capers – A pop of briny, salty goodness. Feel free to omit if you’re not a caper fan.
• Shallots – I like to shave on a mandoline to make the slices paper thin.
• Fresh Dill and Mint – The more herbs the better (in my book!)
• Edible Flowers – If you’re feeling extra, these are a beautiful finishing touch for a spring gathering.
• Everything Bagel Seasoning – Truly makes everything better and brings in a classic “bagel and lox” flavor profile.
• Lemon Zest – Adds bright, citrusy flavor – don’t skip this.

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Tips for the perfect Smoked Salmon Toast

• Use high-quality ingredients – The simpler the recipe, the more you’ll want to consider the quality of ingredients since every element will shine.
• Slice the sourdough thick – For this recipe, a thicker slice helps it hold up to all the toppings.
• Choose the best smoked salmon – Go for buttery, high-quality salmon that’s not overly salty.
• Don’t skip the lemon zest – It brightens everything and ties the flavors together.

Variations to try

One of the best parts of a toast situation is that it’s endlessly customizable. A few ways to riff on this combo:

• Low-carb or “snacky” option – Swap sourdough for a seed-based cracker or flatbread.
• Spicy version – Add red pepper flakes or a drizzle of hot honey.
• DIY toast bar – Set up a spread with toppings like avocado, radishes, pickled onions, or a soft-boiled egg and let everyone build their own. A “toast party” is so much fun.

What to serve with this Smoked Salmon Toast

Here’s a great menu I’d serve for a brunch gathering:

• A Simple Green Salad with Lemon Vinaigrette
• Asparagus, Potato, & Goat Cheese Frittata
• One or more of these Wellness Lattés

This smoked salmon toast is a meal that never gets old for me, whether it’s a leisurely weekend brunch or a quick and easy dinner. Give it a try, and be sure to rate and review in the comments.

Smoked Salmon Toast

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• Author: Camille Styles
• Total Time: 10 minutes
• Yield: 4 servings

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The perfect balance of creamy, crunchy, and savory—ideal for an effortless brunch or a no-cook dinner.

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Ingredients

• 4 slices toasted sourdough
• 4 tbsp whipped cream cheese
• 8 slices smoked salmon
• 2 Persian cucumbers, thinly sliced
• 2 tablespoons capers
• 1 shallot, shaved on mandoline
• fresh dill and mint
• edible flowers (optional)
• Eeverything bagel seasoning
• lemon zest
• olive oil (for drizzling)

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Instructions

1. Start by toasting a thick slice of sourdough until it’s golden and crisp. While it’s still warm, spread a generous layer of whipped cream cheese, letting it sink into all the little crevices.
2. Lay a few slices of smoked salmon on top, followed by thinly sliced Persian cucumbers for a fresh, cooling contrast.
3. Scatter capers and shaved shallots over the toast, then finish with a mix of fresh dill and mint. For extra flavor, sprinkle on everything bagel seasoning, a bit of freshly grated lemon zest, and a drizzle of olive oil. If you want to take things up a notch, edible flowers add the prettiest touch.

• Prep Time: 10
• Category: breakfast

The post This Smoked Salmon Toast Is About to Take Over Your Weekend Brunch appeared first on Camille Styles.

Don’t get me wrong—I’ll never turn down a sweet treat on Valentine’s Day. But with a bit of creativity, you can easily step outside the (chocolate) box and indulge in guilt-free indulgences. These healthy Valentine’s Day desserts still feel just as heartfelt, and many fall into the gluten and dairy-free categories, proving you don’t have to sacrifice taste to savor a sweet.

While we’re on the topic of healthy recipes, using more whole ingredients that nourish my body is one of my 2025 goals. By making these healthy Valentine’s Day desserts at home, you not only can control what goes into the treats you’re crafting but also show loved ones your appreciation for them through a thoughtful and carefully crafted gift. Many of these desserts can also be customized to meet dietary needs or preferences, offering a personal touch that will mean so much to anyone in your life with dietary needs.

Dive into our favorite healthy Valentine’s desserts below, and let us know in the comments what you’re making this February 14th!

Featured Image by Michelle Nash.

Shaved Sumo Oranges with Dairy Free Yogurt

Seasonal ingredients can elevate any dessert just from flavor alone. As we’re still in the full swing of winter in many parts of the world, it’s the time to shine for citruses. This light treat with dairy-free yogurt can be customized with various sweet toppings, including nuts, granola, and other fresh fruits.

Get the recipe

Mini Pavlovas with Whipped Cream & Berries

Mini pavlovas are the perfect balance of crispy and light. With a soft marshmallow-like interior, it’s a low-effort (and low-ingredient) way to throw together a healthy dessert that everyone is sure to love. Plus, this dessert was practically meant to be topped with fresh berries and fruits, adding a kick of nutrients to your plate.

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Gluten-Free Citrus Cake with Strawberries and Cardamom Coconut Cream

With bright, zesty flavors and a touch of spice, this moist, citrus-infused treat is shockingly gluten-free (and finding the perfect gluten-free dessert is no easy feat). Cardamom coconut cream adds an aromatic richness that complements the tart sweetness of fresh strawberries.

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Pluot Galette

Camilla Marcus’s pluot galette is one of those recipes that will stick with you forever. This rustic and elegant dessert perfectly balances sweet and tart flavors—made with ripe, juicy pluots layered over a flaky, buttery crust. Finished with a sprinkle of sugar, it’s a recipe that doesn’t leave you feeling stuffed but rather nourished and satisfied.

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Gluten-Free Salted Chocolate Cake

I know what you’re thinking—how can a chocolate cake be included in a list of healthy desserts!? Much to the surprise of most, this salted chocolate cake incorporates wholesome ingredients like almond flour and Greek yogurt, offering a healthier alternative to the copious amounts of flour and preservatives typically included in store-bought cake mixes. Trust us on this one—you’ll never go back.

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Raspberry & Pistachio Cake with Lemon Glaze

The stunning appearance of this raspberry & pistachio cake would win me over even if it weren’t healthy. However, with the addition of nutrient-rich ingredients like pistachios and fresh raspberries high in vitamins and fiber, it relies on simple ingredients, making it a fantastic choice for a more wholesome dessert.

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Lemon Raspberry Almond Cake

This healthy dessert option leans on almond flour as its hero ingredient, rich in protein and healthy fat. The natural sweetness of raspberries and honey packs this cake with antioxidants and vibrant citrus flavor, making it an all-around winner to indulge in this V-day.

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Gluten-Free, Vegan Carrot Cake Cupcakes

Carrot cake lovers, rejoice! Packed with fiber, healthy fats, and free of refined sugars, these gluten-free cupcakes are a guilt-free treat that satisfies your sweet tooth while supporting a balanced diet.

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Vegan and Gluten-Free Strawberry Shortcakes

These shortcakes are a love letter to your taste buds and your health, blending fluffy almond flour biscuits with strawberries and coconut cream. Plus, individual desserts like these are a great baking option if you’re hosting a large crowd or want a more personal dessert experience.

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5-Ingredient Fruit Sorbet

It doesn’t get easier than this no-churn fruit sorbet. In terms of color and staying true to the pinks and reds of Valentine’s Day, opt for the strawberry sorbet that can be served with a non-alcoholic bubbly or enjoyed on its own.

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Rhubarb Meringue Cake

Featuring the tangy goodness of rhubarb paired with a light, airy meringue, Aran Goyoaga’s recipe is ideal for appreciating in-season ingredients and a wide variety of healthy sweetener alternatives like honey and coconut cream.

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Healthy Oatmeal Cookies

It’s hard to believe these oatmeal cookies are good for you! Filled with protein (an often-times troubling nutrient to get enough of) and a limited amount of sugar, these cookies are the best grab-and-go option to share on Valentine’s Day.

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Grilled Peaches with Ice Cream

Grilled fruit is a highly underrated dessert option, but one that’s perfect if you’re in a city like Austin that sees warmer weather quite often around mid-February. With a drizzle of honey and a scoop of ice cream, this pairing will make anyone fall in love.

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Summer Fruit Fool

Don’t let the “summer” name fool you—I whip up these fruit fools year-round. They’re simple, with only four ingredients, and festive enough to bring to any celebration.

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Gluten-Free, Vegan Brownies

My roommates and I used to make this brownie recipe in a heart-shaped pan throughout the week—needless to say, these never get old. They’re a soft, melt-in-your-mouth treat that won’t leave you feeling full of extra sugar.

Get the recipe

The post 15 Healthier Valentine’s Day Desserts For a Guilt-Free Indulgence appeared first on Camille Styles.

Perhaps it’s a Midwest thing, but the second the weather rises above thirty degrees after a particular cold snap, we’re all rolling down the windows and leaving the house without a jacket. Once you’ve spent a few days in the single digits, anything above that is basically like summer. Which also means that my cravings for non-cozy recipes begins to find its way into my kitchen. Now I’m not saying that it’s time to kick all the soup recipes and cozy baked goods to the curb, after all, we all know that a Midwest winter can be quite a tease, but I am saying that we can all welcome some fresh energy into our recipe repertoires this time of year. Enter, my perfect winter chopped salad.

For me, a chopped salad is the most versatile of salads. It lends itself perfectly to celebrating the season and ingredients you have on hand while also being incredibly easy to bring together. There’s no fancy techniques and just a whole lotta goodness. Get chopping, let’s make a salad that’s hearty and satisfying for dinner tonight.

Ingredients for this Chopped Winter Salad

Consider the ingredients for this chopped salad a starting point, knowing that you can customize and adapt it based on what you have available and what you prefer.

Radicchio. In the winter, a salad base of heartier leafy vegetables is always my favorite. Not just for their added texture, but also the flavor is a little punchier and more peppery. You could also use chopped endives, cabbage, or kale.

White beans. I love cannellini beans for their creamy texture, but you can also use garbanzo beans.

Sweet potatoes. Roasted simply with salt and pepper, the sweetness of an orange sweet potato pairs perfectly with the bitter radicchio.

Pickled onions. I love a pickled onion and always have them on hand. They add the perfect tangy sweetness that brightens up a salad like this.

Parmesan. Shaved parm adds the best salty and savory bite here, but you could also use goat cheese or feta if you prefer.

Fresh chopped herbs. No salad is complete without fresh herbs for me, and on this one I love dill, chives, and a little cilantro if I have it. 

Lemon vinaigrette. I use Camille’s vinaigrette recipe and just add extra lemon juice for this salad, it’s truly the best.

How to Prep and Store this Chopped Salad

Usually when it comes to salad, I’m more likely to make them regularly through the week if the prep is extremely low. Nothing is worse than having to chop and prep a ton of ingredients for one bowl of salad for lunch. However, when leafy vegetables are involved, unless they are hearty like kale, it can be hard to make ahead of time. For this version, I like to mix all of the ingredients except for the radicchio together in a large fridge container, and then just chop up my radicchio for serving throughout the week as needed. That way, everything is ready to go!

How to Customize (and Other Chopped Salad Recipes I Love)

There are several ways to customize this salad to your liking and adapt it to your tastes:

Make it heartier with grains. I like adding farro or quinoa if I have it leftover in the fridge for making this salad feel like a full meal, but I also like mixing different lentils or beans if I have them. I even like a nice crunchy sourdough crouton here for added texture.

Add extra protein. You can add cubed chicken, boiled eggs, or extra cheeses here for more protein in this salad.

Use extra vegetables. Chopped marinated artichokes or castelvetrano olives, roasted red peppers, avocado, or some chopped celery or cucumbers are all delicious here and work well with the medley of flavors in this salad.

When it comes to chopped salads, here are a few more that I love:

Chopped Mexican Salad with Honey-Shallot Dressing

Malibu Farm Rainbow Chopped Salad

Buffalo Cauliflower Chopped Salad

Feta Salad with White Beans and Lemon

Keep scrolling for the recipe and let us know if you make it!

Chopped Radicchio Salad

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• Author: Suruchi Avasthi

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An easy chopped salad packed with delicious winter ingredients.

 

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Ingredients

• • 1 large sweet potato, chopped

• • 2 tbsp olive oil

• • 1 large radicchio, chopped

• • 3/4 cup cannelini beans

• • 1/4 cup pickled onions

• • 1/4 cup shaved parmesan

• • Fresh herbs of choice: dill, chives, etc.

• • 1 serving lemon vinaigrette

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Instructions

1. Roast the sweet potato. Chop the sweet potato into large cubes and toss on a lined sheet tray with olive oil, salt, and pepper. Roast at 425 for 15 – 20 minutes until tender and golden brown. Remove from oven and set aside until ready to prep the salad.
2. To prep the salad, add all of the ingredients to a serving bowl. Drizzle with dressing and serve right away. Enjoy!

The post Eat the Rainbow With This Winter Chopped Salad appeared first on Camille Styles.

It seems to be the general consensus that this has been the longest January ever. There’s a lot going on in the world, the California fires weigh heavily, and on top of that, it feels like everyone is either sick or getting over an illness. Between work, family, and everything in between, I’ve been leaning on quick, nourishing weeknight dinners that are low on effort, high on flavor. Enter my Roasted Tomato and White Bean Soup. This simple one-pot meal is officially in my rotation—it takes just 20 minutes to prepare, but feels like a hug in a bowl.

With hearty white beans, burst cherry tomatoes, and fresh spinach, this soup is packed with flavor and nutrients. It’s perfect for those nights when you’re craving something cozy and satisfying without spending hours in the kitchen. Plus, the leftovers will set you up for warming lunches all week.

The Nutrient Powerhouses

1. White Beans: Packed with plant-based protein and fiber, white beans help keep you full longer and support healthy digestion. (Also try my kale and white bean salad for another fantastic use of these beauties.)
2. Cherry Tomatoes: These little gems are rich in antioxidants like lycopene, which promote heart health and reduce inflammation.
3. Spinach: A powerhouse green, spinach provides vitamins A, C, and K, along with iron and calcium for strong bones and immune support.
4. Garlic and Onion: Both are known for their immune-boosting properties and add depth of flavor.

Tips for Success

1. Choose High-Quality Ingredients: Use sweet cherry tomatoes and good-quality sun-dried tomatoes packed in oil—they’re the flavor powerhouses of this dish. Also look for beans canned with simple, whole ingredients, and that are lower on the sodium scale.
2. Blend for Creaminess: Blending half the soup gives it a velvety texture while still keeping some of the chunky goodness.
3. Don’t Skip the Herbs: A liberal dusting of parmesan and chopped parsley at the end adds a fresh, savory touch.
4. Pair It Right: Pair this soup with slices of warm, crusty baguette. Toasted or fresh, it’s perfect for scooping up every last bit of this delicious soup.

Other Cozy Soups You’ll Love

This Roasted Tomato and White Bean Soup is the ultimate combination of cozy, simple, and delicious. And yes, it’s one you really can throw together after work during even the busiest of weeks!

If you try it, be sure to rate and review below. Scroll on for the recipe…

Roasted Tomato and White Bean Soup

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★★★★★

5 from 1 review

• Author: Camille Styles
• Total Time: 20
• Yield: 4 servings

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Cozy up with this quick & easy Roasted Tomato and White Bean Soup. It’s a one-pot dinner that’s packed with flavor and perfect for busy weeknights.

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Ingredients

• 1 onion, chopped
• 4 garlic cloves, chopped
• 1/2 cup sundried tomatoes packed in oil, drained and roughly chopped
• 1 pint cherry tomatoes
• 1 can white beans
• 1 teaspoon Italian seasoning
• 1/2 teaspoon chili flakes
• Kosher salt, to taste
• 2 – 3 cups chicken broth
• 1/2 cup grated parmesan, plus more for serving
• 5 cups fresh baby spinach
• Splash of cream (optional)
• Optional garnish: chopped Italian parsley

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Instructions

1. In a dutch oven, warm 1 tablespoon of the oil from the jar of sun-dried tomatoes. Sauté the onion and garlic over medium heat for about 5 minutes. Add the sundried tomatoes and cherry tomatoes and sauté for about 5 minutes, just until cherry tomatoes start to burst.
2. Add the white beans, Italian seasoning, a big pinch of salt, chili flakes, and chicken broth. Stir together, then transfer half the soup to a blender. Blend until mostly smooth, then return back to pot.
3. Add parmesan, spinach. and cream, if using. Stir well, just until spinach is wilted, then serve topped with more parmesan.

• Prep Time: 20
• Cook Time: 15
• Category: soup
• Method: r

Keywords: roasted tomato and white bean soup

The post This Tomato and White Bean Soup Is the Cozy Dinner I’m Leaning On Right Now appeared first on Camille Styles.

I am a well known proponent of sweet treat o’clock, an indulgence to cap off dinner, and basically any form of dessert at any time of day. What can I say, nothing beats the satisfaction of something sweet after a meal. When it comes to January, my philosophy remains basically the same, though after weeks of holiday cookies and treats, I like to lean my sweet treats on the lighter side while still maintaining the joy and satisfaction of dessert. Enter: this shaved sumo orange dessert.

Sumo season is a well celebrated holiday in my house, and I’m always looking for ways to eat as many of them as I can this time of year. This version might just be my favorite yet. Sure this might be a no-recipe recipe, but it really lends itself to any customizations you might like to try with what you have on hand. All you really need to do is put your fruit in the freezer and the rest is history.

Ingredients for this Shaved Sumo Orange and Yogurt

Sumo oranges. Peel the oranges and store them in an airtight container in the freezer overnight. You can also use navel oranges or clementines if you like!

Dairy free yogurt. When pairing with citrus, you want to use dairy free yogurt.

Nuts of choice. I like pistachios, almonds, and hazelnuts for this dessert, but use what you’ve got!

Dark chocolate. No dessert is really complete for me without chocolate, but consider it optional here. Just a drizzle on top for that satisfying chocolate bite.

Tips for Making this Dessert

While this dessert is incredibly simple, there are a few things that make it even better and easier to pull together.

• Peel your oranges. Ya, I have tried just tossing the whole orange in the freezer, it defeats the purpose and you end up with very cold fingers. Peel your oranges and place in an airtight container or wrap in freezer wrap for frozen oranges or whatever fruit you like, ready at a moments notice.
• Add vanilla to your yogurt. Yes you can buy vanilla yogurt, but most dairy free yogurt options I’ve tried tend to taste a bit artificial with the vanilla. Adding a splash of vanilla or sprinkle of powdered vanilla really adds some depth and warmth to this recipe that makes it feel more indulgent.
• Go crazy with the toppings. Chopped roasted nuts, granola, fresh fruit, you can really use anything you like here. I like ingredients that add a bit of crunch for more texture, but use what you have on hand!

Shaved Sumo Oranges with Dairy Free Yogurt

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• Author: Suruchi Avasthi

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An easy frozen treat that as delicious as it is better for you.

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Ingredients

• 1 serving dairy free yogurt of choice
• 1 frozen sumo orange
• for topping: melted dark chocolate, crushed nuts, granola, etc.

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Instructions

1. Add yogurt of choice to a bowl or serving dish.
2. Using a zester, zest the frozen orange over the top of the yogurt. Top with additional ingredients, and serve right away. Enjoy!

The post A 2-Ingredient Citrus Dessert to Brighten Up Winter Days appeared first on Camille Styles.

2025 is the year of the LDD (low-dish dinner). Gone are the days of spending hours cleaning pots and pans—instead, I’m embracing delicious meals that can be done far more easily, like on a single sheet pan. Who doesn’t love a sheet-pan meal?

Salmon is hard to beat for a nourishing protein, and it complements a range of tasty sides. And the best part? It can all come together on a sheet pan. I’ve been making this mustard-roasted salmon with veggies whenever I’m craving something complex without the cleanup. Served with a zesty vinaigrette, like the lemon vinaigrette I mix up every Sunday, this recipe is hard to beat.

How to Make Mustard-Roasted Salmon & Veggies

1. Prep the Veggies: Use your hands to toss the veggies in half the vinaigrette to coat evenly. Spread them on a sheet pan and roast at 400°F for about 30 minutes.
2. Glaze the Salmon: Mix equal parts Dijon and brown sugar to create a quick, sweet, and tangy glaze and brush onto your salmon. Place salmon on the sheet pan with the veggies for the final 15 minutes of roasting.
3. Make your Vinaigrette: Blend all of your ingredients together until they’re nice and creamy.
4. Assemble a Salad: Toss together a simple salad with your choice of leafy greens and lots of parmesan.
5. Serve & Enjoy: Plate it up, and dinner’s on the table!

Tips for the Best Salmon Ever

• Use a hero ingredient (like Dijon mustard) in multiple ways to tie the meal together beautifully. It streamlines prep and packs the meal with an instant depth of flavor.
• Choose a vinegar variation for your vinaigrette’s base to give your salad that acidic sharpness (if the dressing’s name didn’t give it away). If you don’t have ACV on hand, you can turn to rice or red wine vinegar.
• When cooking salmon, you’re looking for an ideal temperature of 145 degrees Fahrenheit. A meat thermometer is a great way to keep an eye on your salmon’s temperature while baking so that it doesn’t come out undercooked or dried out. I often cut my salmon filets in half to make the center of the salmon cook a bit faster.

Mustard-Roasted Salmon and Veggies

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★★★★★

5 from 2 reviews

• Author: Camille Styles
• Total Time: 1 hour
• Yield: 2 servings

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This sheet-pan, mustard-roasted salmon and veggie recipe has it all. Served with a bright and balanced salad with my Sunday night vinaigrette, this recipe should be an immediate add to your weeknight rotation. 

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Ingredients

Units USM

For the vinaigrette:

• 1/2 shallot
• 1 garlic clove, peeled and chopped
• 1/3 cup apple cider vinegar
• 2 tablespoons dijon mustard
• 1 tablespoon honey
• Salt & pepper to taste
• 1/2 cup olive oil olive oil

For the salmon:

• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar
• salt and pepper, to taste
• 2 salmon filets
• 6 cups assorted vegetables chopped into 1 – 2 inch pieces, like Brussels sprouts, sweet potatoes, and red onions
• 4 cups mixed salad greens

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Instructions

For the vinaigrette: 

1. In a blender, combine all ingredients until the dressing is nice and creamy. Add a few splashes of warm water until it’s a pourable consistency.

For the salmon:

1. Toss an assortment of veggies with half the vinaigrette and bake in a 400-degree Fahrenheit preheated oven for about 30 minutes.

2. Mix equal parts Dijon and brown sugar to glaze the salmon. Place salmon directly on the sheet pan with the veggies and bake until done, about 15 minutes.

3. Lightly toss your salad greens with the vinaigrette.

4. Divide salad, salmon, and veggies between two plates and enjoy!

• Prep Time: 15
• Cook Time: 45

The post Mustard-Roasted Salmon and Veggies Is the Sheet Pan Dinner You’ll Make on Repeat appeared first on Camille Styles.

In recent months, I’ve found myself gravitating toward more plant-based meals, and I can’t deny the positive effects it’s had on my energy levels and overall well-being. But what I’ve noticed is that the more balanced my diet becomes—incorporating both plant-based and occasional animal-based foods—the better I feel. It’s not about adhering strictly to one diet or another, but rather about finding what makes me feel my best. So, in the spirit of feeling good, I’ve decided to give my body a reset by focusing on plant-based meals. And for me, the key to making this work is plant-based meal prep!

Featured image from our interview with Roxana Saidi by Suruchi Avasthi.

Plant-Based Meal Prep: Tips for a Week of Healthy Meals

I don’t know about you, but the last thing I want to do on a busy day is cook a complicated meal. If it’s not prepped ahead of time, I’ll often find myself reaching for something quick, but usually, that quick fix doesn’t offer the kind of nourishment my body needs. That’s why plant-based meal prep has become a game changer for me.

It’s not about cooking every meal in advance but about prepping ingredients that I can quickly assemble into satisfying, nourishing meals. My preference? Plant-based grain bowls. They’re quick and delicious, and they provide a balanced combination of flavor, texture, and nutrition to keep me energized throughout the day.

Make it a Sunday Ritual

One of the best ways to streamline plant-based meal prep is by dedicating time on Sunday to chop and prep your ingredients for the week. I usually spend about an hour getting fruits and vegetables ready, and trust me, it’s a huge time-saver. When it’s time to cook or assemble meals during the week, I can quickly grab what I need without spending extra time chopping. Make this ritual enjoyable—play some music, pour a glass of wine, and enjoy the process. Once your veggies and fruits are prepped, store them in airtight containers and pop them in the fridge or freezer, ready to go.

Want more tips for how I ritualize my plant-based meal prep? Watch the video below!

Memorize the “Grain Bowl Formula”

When it comes to plant-based meal prep, I swear by my grain bowl formula. It’s a simple structure that lets me mix and match ingredients based on my mood, ensuring that every meal feels fresh and exciting. Here’s how it goes:

• Grain: Choose your favorite base—quinoa, farro, barley, brown rice, or a mix.
• Green: Massaged kale is my go-to. It’s packed with nutrients and lasts all week in the fridge.
• Bean: Beans are essential for plant-based protein and fiber. I love marinating them to make them extra flavorful.
• Roasted Veggies: Choose hearty veggies like broccoli, butternut squash, and red onion. These hold up well and are easy to toss into any dish.
• Sauce: A flavorful sauce is key to making the bowl feel satisfying. My favorite is a garlic-lime tahini sauce.
• Crunch: Add texture with toasted nuts, seeds, or even savory granola.

With this formula, I always have the ingredients for a delicious plant-based grain bowl ready to go.

Start with the Longest-Cooking Item First

Meal prep becomes even easier when you work efficiently. Start by cooking the grains (they take the longest), then move on to marinating beans, massaging your greens, and making your sauce while the grains cook. You could even prep more than one type of grain for variety throughout the week. I love cooking brown rice and quinoa, which both make a great base for plant-based grain bowls or salads.

Pack it Up for Optimal Freshness

Once everything is cooked, let it cool, and store your grains, beans, and veggies in airtight containers in the fridge. This ensures that your plant-based meal prep ingredients stay fresh and ready for easy assembly during the week.

Marinate Your Beans

Canned beans can be a bit plain on their own, but marinating them adds so much flavor. I rinse and drain a can of chickpeas (or any beans you like), then toss them with olive oil, rice wine vinegar, honey, minced garlic, salt, and red pepper flakes. Let them sit in the fridge for a few hours or overnight, and they’ll taste even better the next day.

A Flavor-Packed Sauce Goes a Long Way

A homemade sauce can elevate any plant-based meal. While store-bought dressings are fine, nothing beats the fresh flavor of a homemade dressing, pesto, or dip. My go-to is a garlic-lime tahini sauce, and it’s incredibly easy to make with ingredients you probably already have in your pantry. Trust me, once you try it, it’ll become a regular part of your plant-based meal prep routine.

My Garlic-Lime Tahini Sauce Recipe

• 1 tablespoon minced garlic
• juice of 1 lime
• 2 tablespoons coconut aminos
• 1/4 cup tahini
• 1 tablespoon honey
• water, to thin

Shake up everything in a jar, and get drizzling.

Save Herbs and Crunch for the Last Minute

Herbs and crunchy toppings are best added just before eating to preserve their freshness. Fresh herbs like parsley, cilantro, and basil bring a burst of flavor, while crunchy toppings like sunflower seeds or toasted nuts add texture. Keep these on hand in the fridge or freezer so they’re always ready when you need them.

Caraway

Food Storage Set

$245 (reg. $315) at Caraway

W&P

Seal Tight Glass Bowl – 24 oz

$30 at W&P

Mepal

Microwavable Nested Storage Bowls

$90 at Food52

S’well

Glass Prep Bowl Set | 16oz

$33 at S'well

Inka

Food Containers

$165 at Inka

INKA

Sauce Pot

$11 at Inka

Ras Malai

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• Author: Pooja Bavishi

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Description

A sweet and easy Indian dessert.

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Ingredients

Units USM

For the ras malai pieces: 

• 2 containers (16 ounces) whole milk ricotta
• 2 tablespoons granulated sugar
• Ghee/butter for greasing

For the rabdi: 

• 1/2 gallon whole milk
• 2/3 cup granulated sugar
• 8–9 threads saffron
• Pistachios, for garnish

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Instructions

1. Preheat the oven to 350 F. Mix together ricotta and sugar in a medium bowl until the sugar is fully dissolved and incorporated.
2. Grease a 9-inch pie plate with ghee. Spread the ricotta mixture evenly into the pan and smooth out the top.
3. Bake for 35-40 minutes until the ricotta is set and firm to the touch. It should not be jiggling in the pan. Let cool to room temperature.
4. Meanwhile, pour the milk into a 3-quart saucepan. Let it come to a boil, stirring constantly to ensure that the milk does not burn on the bottom of the pan. When it comes to a boil, lower the heat to let it constantly simmer. Keeping an eye on the milk to ensure that it does not boil over, and stirring constantly, let it simmer for about 15 minutes until the milk has reduced by a third.
5. Add the sugar and continue to let it simmer until the milk has reduced by half.
6. Place the saffron threads in a small bowl and add a spoonful or two of the warm milk to make a saffron milk mixture. Once the milk looks concentrated and is a deep marigold color, pour it into the pot and stir. Turn off the heat and let cool, while cutting the ricotta.
7. Once the ricotta has cooled, cut out 2-inch pieces. I use a round cookie cutter, but my mom always makes squares out of the pan to ensure that there is zero waste. Drop them into the milk and stir, ensuring that each ricotta piece gets soaked. Let it sit overnight in the fridge.
8. When ready to eat the next day, spoon out milk and rasmalai pieces into a bowl and sprinkle with pistachios.

The post Plant-Based Meal Prep Made Simple: Tips for a Week of Nourishing Recipes appeared first on Camille Styles.

There’s no doubt that Costco is the undisputed mother of bulk-buying heaven. As a seasoned Costco member and parent, I’ve navigated the vast aisles of this wholesale giant to find the most valuable deals and must-have items. So when folks are wondering about the best things to buy at Costco, you better believe I’m happy—THRILLED, even—to deliver in bulk.

Costco has revolutionized how families shop, offering unbeatable prices on bulk purchases. While I still enjoy specialty stores for certain items (miss you, Trader Joe’s), Costco has become my go-to for household essentials, pantry staples, and family-sized portions of our favorite foods. And my favorite surprise: Costco is the absolute best place to shop if you’re in the market for snacks and staples that are high in quality protein.

The Best Things to Buy at Costco, According to a Frequent Shopper

From budget-friendly meat options to kid-approved snacks, our Costco shopping guide caters to practical needs and occasional indulgences. Want to truly maximize your membership? Here’s my biggest pro tip: utilize same-day delivery through Costco’s partnership with Instacart. No extra fees, delivery is free, and it’s easy to shop online—a win-win.

Ahead, let’s explore the best things to buy at Costco that offer quality and savings in equal measure.

Keep in mind that stock changes and some items may or may not be available near you. But part of the fun is in the discovery! This list is frequently updated with new favorite finds.

Best Pantry Finds at Costco

Seven Sundays Real Cocoa Grain Free Cereal, $11.22 for 16 oz

Made with wholesome ingredients like sunflower seeds, coconut, and real cocoa, this cereal is grain-free, gluten-free, and naturally sweetened. Each serving is high in protein and fiber, providing long-lasting energy and satisfaction. It’s perfect if you’re following a paleo or keto diet, or for anyone looking to enjoy a tasty, healthy breakfast. Bonus: my kids love it (and the “chocolate milk” it leaves behind).

Organic Creamy Peanut Butter, $12.86 for 28-oz, 2-count

IYKYK. No peanut butter tastes better than this. It’s perfect for this peanut butter snack cake or adding to smoothies. Or scooping straight out of the jar.

Organic Chicken Stock, $11.69 for 32 fl oz, 6-count

Chicken stock is a pantry staple when it comes to sauces, pastas, soups, or even livening up rice. Kirkland’s Organic Chicken Stock is delicious on its own, so you know it’ll pump flavor into whatever you’re cooking. Plus, it’s made from simple ingredients—the same simple vegetables and spices I’d use if I were making stock at home.

Siete Almond Flour Tortillas, $14.79 for 20-count

If you’re lucky enough to be in LA, Austin, or Hawaii, you’ll find these stocked at your local Costco. They’re a personal favorite of mine. They’re great for quesadilla night or a simple lunchtime wrap. We’re obsessed with everything the famed Austin-based brand puts out. And while these tortillas taste purely authentic, they’re also friendly on your digestive system and keep you from feeling weighed down post-meal.

Dave’s Killer Bread Sprouted Whole Grains, $11.10 for 2 loaves, 48 oz

This bread is packed with organic whole grains and seeds, making it a nutritious and filling option for sandwiches and toast. It’s a perfect choice for those looking to add more fiber and protein to their diet.

Kodiak Pancake and Waffle Mix, $15.08 for 72 oz

A solid protein-fueled breakfast is essential for kids (and your) brain health going into a day of school or work. When eggs or yogurt just won’t do, this mix gets the job done. And you can make more than just waffles or pancakes—the muffins and breakfast cookies are perfect to whip up for on-the-go meals or quick snacks.

Kirkland Signature Bagels, $7.99 for 12-count

If you’re someone who loves venturing out for your weekend bagel and coffee, I totally feel you. It’s a little luxury that I could always do with more in my life. But if you’re looking for a quick-and-easy option—whose price you can’t beat—Costco reigns supreme. I love that the bagels are water-boiled, making each nice and chewy on the inside while the exterior gets a crispy, golden-brown texture. I’d even go as far to say that their plain bagel is a treat—but the parmesan is my true fave.

Kirkland Signature Organic Quinoa, $11.69 for 4.5 lbs

You can always whip up a meal if you’ve got this versatile, protein-packed grain in the pantry. It cooks in 10 minutes and is perfect for salads, these lunch-ready quinoa bowls, and side dishes.

Wildbrine Kimchi, $8.39 for 50 oz

Fermented foods are a gut-health favorite, and this kimchi is packed with probiotics. Serve it alongside eggs, on top of rice, beside grilled meat, or even in tacos.

Chosen Foods Avocado Oil Mayo, $10.52 for 32 fl oz

This is a clean-eating staple for sandwiches, dressings, and dips. My favorite way to use it is as a quick dipping sauce to make dishes a little more exciting: avocado mayo, a few splashes of your favorite hot sauce, some lemon juice, and salt.

Organic Chia Seeds, $11.10 for 64 oz

Yes, this is a massive amount of chia seeds. But soon enough you’ll find them useful in everything from smoothies to baking. This raspberry chia pudding is a favorite, or I love a sourdough toast topped with Greek yogurt, chia seeds, and honey for a quick breakfast that’s full of protein and Omega 3s.

Coconut Aminos, $11.69 for 30 fl oz

A nutrient-rich, flavorful alternative to soy sauce that’s gluten-free, soy-free, and low in sodium. Use them in dishes like stir fries, salad dressings, marinades, broths, dipping sauces, or anywhere you’d traditionally reach for soy sauce.

Healthy Snacks at Costco

Simple Mills Almond Flour Crackers, $11.69 for 10 oz, 2-count2-Ply, 380 Sheets, 30 Rolls

You must always leave Costco with something crunchy in your cart. Simple Mills Almond Flour crackers are truly addicting and buying them in bulk is the most affordable way to go. These crackers pair well with cottage cheese for a healthy snack.

Trubar Protein Bars, $24.87 for 14-count

These protein bars are DECADENT and such a treat. Trubar is a woman-founded company and they knew what they were doing when they formulated protein bars that taste like cookie dough and donuts. Favorite Costco find of the year.

Humm Organic Probiotic Kombucha, $33.45 for 14-oz 12-count

Your favorite brands of kombucha in bulk? Yes, please! You can find Bend, Oregon-based Humm Organic Probiotic Kombucha on your local Costco shelves. Personally, even the Kirkland brand’s raw Ginger-Lemonade kombucha is a gut-friendly fave. Pro tip: Use it to make kombucha cocktails and thank me later.

Harmless Harvest Organic Coconut Water, $16.36 for 14-oz, 6-count

Named best overall in our coconut water taste test, Harmless Harvest is truly refreshing—and Costco sells them six in a box. Essential for summer hydration and so good in smoothies.

The Only Bean Crunchy Roasted Edamame Beans, $9.23 for 18 oz

These crunchy snacks are a great source of plant-based protein, perfect for on-the-go high-protein snacking or adding to salads for extra crunch and nutrition.

Chomps, $19.88 for 12 sticks

These meat sticks are another convenient high-protein snack, made from grass-fed beef and free from added sugars. They are a delicious energy boost between meals.

Unreal Dark Chocolate Coconut Minis, $12.74 for 15.3 oz

These treats offer a healthier take on a classic candy bar, made with organic ingredients and less sugar. Perfect for satisfying your sweet tooth at the end of the day.

Siete Grain Free Tortilla Chips Individual Multipack, $16.66 for 14-count

These grain-free chips are perfect for a healthy snack, and the individual packs make them easy to take on the go. Made with simple, wholesome ingredients, they are a great alternative to traditional tortilla chips.

Pure Organic Layered Fruit Bars, $15.37 for 28-count

These fruit bars are made with organic fruit and vegetables, providing a tasty and nutritious snack option for both kids and adults.

Humm Kombucha 8-Pack, $14.47

I prefer to buy bulk kombucha in individual cans rather than a larger bottle so it stays fresh and bubbly. A delicious way to support gut health with probiotics!

Sencha Naturals Organic Matcha Powder, $23.39 for 12 oz

Perfect for making antioxidant-rich matcha lattes at home—or this strawberry matcha smoothie on repeat.

Meat & Fish from Costco

Wild Alaskan Salmon Burgers, $22.22 for 4-oz 12-count

If you’re looking for a protein-fueled lunch or a quick dinner idea, a single salmon burger packs a whopping 20 grams of protein.

Amylu Chicken Breakfast Links, $16.37 for 2.5 lbs

These chicken breakfast links are a high-protein, low-fat option for your morning meal. They are seasoned perfectly and cook up quickly, making them a great addition to your breakfast routine.

Teton Waters Ranch Polish Sausage, $19.88 for 12-count

These sausages are made from 100% grass-fed beef, free from hormones and antibiotics, and the perfect jumping-off point for a quick dinner. Grill with onions and peppers, slice and serve over pasta, roast on a sheet with veggies—I’ve done it all. And every time, they’re easy and delicious.

Wild Planet Albacore Wild Tuna, $19.88 for 5 oz, 6-count

This tuna is sustainably caught and packed with protein, making it a nutritious and convenient option for meals and snacks—like this tuna avocado toast. The albacore tuna is pole and line caught, ensuring minimal environmental impact and maximum quality. Plus, it’s rich in omega-3 fatty acids, essential for heart and brain health.

Just Bare Lightly Breaded Chicken Breast Chunks, $21.05 for 4lbs

This is the item I pick up every few weeks like clockwork. Our family loves these—and I’m using them as a “gateway” to move my kiddos from dino nuggets to actual real chicken. They’re great in wraps, in bowls with a grain and roasted veggie, or thrown in a quick stir fry. 10/10 recommend.

Best Refrigerated & Frozen Grocery Items to Buy in Bulk

Au Pain Doré Frozen Butter Croissants, $17.99 for 30-count

For a fancier take on a morning pastry, stock up on some delicious, buttery croissants. They’re excellent from the bakery, but the Camille Styles team has even raved about our mutual love of the brand’s frozen croissants. While Costco’s in-house Kirkland brand offers them, my favorite are those from Au Pain Doré (a Montreal-based bakery). Hot tip: Bake yours in the air fryer and brush on a little egg wash before popping them in. You’ll get the perfect golden-brown croissant.

Painterland Sisters Organic Skyr Yogurt, $17.54 for 8-count

This Icelandic-style yogurt is thick, creamy, and packed with protein. It’s a great choice for breakfast or a snack and can be topped with fruits, nuts, or granola. These aren’t available everywhere, but if you can find them, snatch ’em up quick.

Kirkland Grass-Fed Butter, $11.69 for 8 oz, 4-count

One of my favorite Costco deals, this butter is made from grass-fed cows, providing a richer flavor and higher nutrient content. It’s perfect for cooking, baking, and especially for spreading on sourdough toast.

Tillamook Medium Cheddar Slices, $12.27 for 52 slices, 2.5 lbs

These cheddar slices are rich and creamy, perfect for sandwiches, burgers, or snacking. My kids call it “flat cheese,” and they aren’t wrong. Whenever I want to give them an added protein boost, I pass them a slice.

Organic Valley Stringles, $11.45 for 24-count

These organic string cheese sticks are a fun and healthy snack for kids and adults alike. They are made with high-quality organic milk and are a good source of calcium and protein.

Kirkland Signature Three Berry Blend, $12.86 for 4 lbs

This blend of strawberries, blueberries, and raspberries is perfect for superfood smoothies, baking, or adding to yogurt. It’s a convenient way to keep a variety of berries on hand all year round.

Organic Riced Cauliflower, $9.35 for 4 4-oz. packages

A low-carb substitute for rice, perfect for meal prep. Keep it on hand for any of these nutritious cauliflower rice recipes.

Top Costco Deals on Household Essentials

Kirkland Toilet Paper, $23.39 for 30 Rolls

It’s not furniture, but it’s a household staple nonetheless. Arguably one of my favorite items to get at Costco is toilet paper in bulk. It usually lasts several months and yes, is unbelievably soft. If you were also traumatized by TP Gate 2020, you’ll never miss an opportunity to stock up at Costco.

Kirkland Signature Paper Towels, $23.39 for 12-count

… same goes for paper towels. When it comes to Costco, the brand excels in both the little things that make life a luxury (see Pendleton blanket and croissants above) as well as the staples every day requires.

Favorite Costco Beauty & Supplements

Vital Proteins Collagen Peptides, $37.43 for 32.56 oz

Maintaining a protein-heavy diet can be expensive. However, at Costco, you’ll find tons of affordable options for protein powder and pre-mixed shakes. Vital Proteins are one of my favorite clean protein options, and you can find almost any variety of the popular brand’s protein blends (from marine collagen to collagen peptides and its standard protein powders).

Kirkland Signature Vitamin C, $19.99 for 1000mg., 500 tablets

We all know well that once you enter the supplements game, things can start getting expensive, fast. But if you shop at Costco, don’t pass up the opportunity to get solid picks at a fraction of the price of other brands. I take this Vitamin C every day to keep my cells healthy and happy, and my body loves the results.

La Mer Skincare, Price Varies

Lastly, one of the most surprising brands I have found at Costco is La Mer. Think what you will of Kim K, but her skin is flawless—and La Mer skin cream is her fave. So, of course, I’m going to jump at the opportunity to buy it in bulk.

The post Shop Like a Pro—What to Buy at Costco That Actually Saves You Money appeared first on Camille Styles.

Whether you’re dairy-free or not, incorporating dairy-free recipes into your routine can be beneficial to your skin, gut health, and overall wellness. But if you don’t have a wide repertoire to choose from, sacrificing dairy can mean giving up some of your favorite meals—and that’s no fun. To those seeking the best of both worlds, I present a list of dairy-free dinner recipes that ditch all of the dairy, but none of the delish.

33 Dairy-Free Dinner Recipes to Try This Week

There’s a lot to like about these dairy-free dinner recipes. Not only are they easy enough to whip up during busy weeknights when you don’t feel like cooking, but they’re also elegant enough to serve for a date night or a gathering on the horizon.

Wherever you lie on the dairy-free equator, put a few of these dinner recipes in your rotation. You might be surprised by just how flavorful and versatile they are.

Greek Lemon Chicken Soup

There’s something special about a soup recipe that’s just as incredible without any dairy products needed. This chicken soup is an elevated twist on everyone’s favorite under-the-weather meal with a burst of citrus in every bite.

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Vegan Mushroom Bolognese

Since traveling to Europe and having real bolognese, I’ve been doing my best to tweak recipes in pursuit of the same light yet tomato-y taste. This recipe, however, comes pretty darn close to some of the best pasta I’ve ever tasted—minus the meat and dairy.

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Blackened Salmon With Tropical Pico

I mean it: I could eat a different bowl recipe daily. When I have salmon (and some time) on my hands, this is the recipe I turn to for fresh flavor topped with a juicy and spicy pico.

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Vegan Red Pepper Pasta with Charred Corn

The secret ingredient in this creamy and dairy-free recipe is soaked cashews. When blended with zesty lemon juice, miso, and a plethora of other flavors, it makes a complex sauce that’s hard to replicate, even with dairy.

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Sweet Potato Harvest Hash

What’s better than a sheet pan dinner? They’re quick, simple, and get bonus points for minimal cleanup. This harvest hash can be made without dairy by omitting the goat cheese. But don’t worry, these flavors are still worth every bite.

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Pumpkin Gnocchi

One of my most frequented recipes, this pumpkin gnocchi is another adaptable dish that can be made dairy-free. Simply swap heavy cream for coconut milk, and enjoy a touch of added sweetness to complement your savory pumpkin flavors.

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Zuppa Toscana Soup

If you thought you couldn’t enjoy the famous Zuppa Toscana while keeping things dairy-free, think again. Replace milk and half-and-half with the same proportions of coconut milk, and you’ll get the same creamy goodness.

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Vegan Meatball Recipe

When keeping my dinner recipes dairy-free, I often turn to vegan variations of the dishes I know and love. These mushroom-and-white-bean meatballs are delicious when paired with your favorite pasta and dairy-free sauce. Plus, they freeze well for meal prep.

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Vegan Roasted Carrot and Red Pepper Hummus Flatbread

This roasted carrot and red pepper hummus flatbread is a no-recipe recipe for the books. Warm naan bread is spread with creamy hummus and loaded up with a bevy of fresh veggies. We’re talking roasted corn, peas, cucumbers, avocado, and any fresh herbs you have on hand. The possibilities are endless.

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Creamy Vegan One-Pot Pasta

Creamy vegan pasta with tomatoes and basil is a healthy, nutrient-dense alternative to a lovable alfredo. The creamy walnut sauce coats each noodle to perfection. If you make your sauce in advance, you’re on track for a delicious dinner that’s ready to go in the time it takes the water to boil.

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Hot Honey Glazed Salmon With Coconut Crunch

Not only is salmon a vitamin-packed protein, but it’s incredibly simple to make in this dairy-free dinner recipe. Crisp, broiled salmon lays over a bed of fluffy rice and sweet potatoes for a bowl that’s as nutritious as it is delicious.

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Cumin Chickpea Salad

Chickpea salads strike a lovely balance between filling and healthy, and this variation delivers your daily dose of greens in a mint chutney to tie it all together. Baby tomatoes, cucumber, red onion, herbs, and hearty chickpeas play starring roles in this salad that you’ll want on repeat.

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Spicy Peanut Brussels Sprouts Tacos

A vegetarian taco that won’t make you miss the meat? Sign me up. This inventive recipe features Brussels sprouts, smashed avocado, and a spicy peanut sauce that’s good enough to drink. They’re substantial, easy to make, and loved by all (even your littles)!

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Roasted Salmon and Spicy Cucumber-Orange Salsa

Simply put, this baked salmon recipe is a thing of art. The salmon is topped with a salsa that gives it just the right amount of pizzazz. Think fresh dill, cooling cucumbers, pungent fish sauce, and spicy jalapeños tossed together for a to-die-for flavor.

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Vegan Butternut Squash Soup

This cozy and creamy soup is ideal for a quiet night in. Cubed butternut squash can mix with any other root veggies under they’re tender enough to be blended together and topped with garnishes like a drizzle of coconut milk.

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Lemony Sheet Pan Chicken With Artichokes

Rich chicken thighs roast alongside an impressive panel of veggies and herbs until slightly charred and caramelized. Cherry tomatoes, crushed garlic, red onion, artichokes, lemon slices, and green olives constitute your chicken’s sidekick situation. If you’re in the mood for something heartier, try serving your sheet pan masterpiece over a bed of dairy-free mashed potatoes or creamy polenta.

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Whole Roasted Sweet Potato, 2 Ways

It doesn’t get much easier than a whole roasted sweet potato loaded with complex flavors and textures. Sweet potatoes are an excellent source of plant-based protein, complex carbs, vitamins, and minerals — and when they’re topped with even more flavors, they make one delicious package.

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Chili-Rubbed Salmon Tacos With Cashew-Broccoli Slaw

This salmon taco recipe is a love letter to the genre. Simple chili-rubbed salmon joins humble avocado slices and a marinated broccoli slaw to create a nutritious and satisfying dinner for even the busiest of weeknights. If you make your slaw ahead of time, you can have dinner on the table in under 30 minutes.

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Sweet & Spicy Braised Short Ribs

These short ribs can be prepared almost entirely in advance! Allowing the flavors to combine over a few hours enhances everything to its fullest. When you’re ready to enjoy, gently reheat your pot on the stovetop. Serve these beauties alongside mashed sweet potatoes, cauliflower mash, or creamy polenta to soak up that gorgeous red wine-infused sauce.

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Shredded Kale & Cranberry Salad

Crispy tofu makes this salad heartier without sacrificing the healthy components. The key is to press all the water out of it and flash-sear it in a hot pan. You won’t believe how much mild tofu can transform—especially when coated in the peanut-y dressing on this salad.

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Spicy Shrimp Coconut Curry Bowl

For a lighter protein-packed dinner, these shrimp coconut curry bowls are a gem. The coconut curry sauce and soba noodles keep things warm and satisfying, while shrimp and veggies fill you up without weighing you down. The key to success is a healthy dose of spice. Peppery ginger is sautéed with onion to lay the foundation for red curry paste and sriracha galore.

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Mahi Mahi With Black Olive Vinaigrette

Flaky Mahi Mahi deserves a spot on your dinner table. It’s a mild white fish that lends itself well to any enhancements you can dream up. In this recipe, you have your choice of three sauces: a black olive vinaigrette, a citrus dressing, or a simple aioli to elevate the fish to new heights.

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Creamy Butternut Squash Pasta

This recipe is comfort food at its finest. It’s creamy, rich, and indulgent enough to satisfy any craving. In a way, it’s like a healthy, grown-up mac ‘n cheese. Chickpea noodles are cooked and then coated in a dairy-free, cashew-fueled butternut squash sauce. To top it all off, “cheesy” nutritional yeast and chickpea miso seal the deal on flavor.

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Cozy Coconut Chicken Curry with Sweet Potato & Lemongrass

This recipe is a one-pot wonder (if you don’t count the protein prep) and will be universally loved by even your pickiest eaters. Golden turmeric fuels the heat alongside chili powder and yellow curry paste. Pair that with tender sweet potato, zesty lemongrass, and savory chicken, and you’re on your way to a comforting dinner.

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Vegan Chorizo Tacos

This vegan lentil chorizo is composed of chickpeas, lentils, and a whole set of spices for just the right amount of kick. The legumes are sautéed with cayenne, apple cider vinegar, cilantro, and a chorizo oil for tons of flavor. Then that glorious non-meat mix gets wrapped up in a warm cassava flour tortilla made with five simple ingredients.

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Orange-Chili Glazed Pork Tenderloin with Carrot Pesto and Grilled Carrots

I feel like pork gets a bad rap. Maybe it’s because people prefer a juicy steak or a flavorful piece of chicken, but pork tenderloin deserves to be recognized as the powerful protein it is. In this recipe, it’s marinated for a few hours and grilled with seasoned carrots.

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Pistachio Crusted Halibut is the Fancyish Dinner You Deserve

Another superstar white fish recipe, this crusted halibut is what your next date night needs. It’s charmingly rustic with an elevated look— which means it’s also equipped for dinner parties. The soft fish is coated in nutty pistachios and baked until golden brown, while the lemon slices over top of each filet lend a hint of acidity to the crust.

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Thai Chicken Salad

This chicken salad is bursting with color, flavor, and just about everything you could crave on a sunny day. Shredded chicken, red cabbage, kale, carrots, mango, cucumber, cilantro, avocado, peanuts, spicy peanut sauce… need I go on?

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Chimichurri Fish Tacos

Another warm-weather favorite, these chimichurri fish tacos are straight out of summer. Flaky halibut meets crunchy cabbage and creamy aioli, all wrapped in a warm corn tortilla blanket. Are you drooling yet? Same.

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Zucchini Lasagna With Dairy-Free Mozzarella

This gluten- and dairy-free zucchini lasagna is something you’ll enjoy making as much as you do savoring. This lasagna embodies each of those meditative qualities with its elegantly simple layers. Zucchini ribbons lay the groundwork for rich bolognese, dairy-free mozzarella, and homemade pesto to shine through beautifully.

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Mediterranean Baked Salmon with Tomatoes, Olives, & Capers

Another healthy one-dish wonder, this Mediterranean-baked salmon is sure to win you over. Baking the salmon alongside lemon slices and vegetables gives everything a cohesive flavor and tenderness. Serve these offerings on their own or with a simple green salad—either way, you can’t go wrong.

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Whole Roasted Cauliflower with Salsa Verde

An entire cauliflower roasted in the oven until crisp, caramelized, and tender is a sight to behold. In this recipe, it becomes melt-in-your mouth tender with loads of flavor that transforms into a thing of beauty—making it a unique dairy-free dinner recipe for any occasion.

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Lime-y Chicken Tacos with Jicama, Avocado, & Mint

These tacos are so simple to put together, making them perfect for weeknight dinners, gatherings, or date nights. The lime-y flavor profile keeps everything light and fresh, while chipotle aioli offers a smoky finish.

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The post 33 Dairy-Free Dinner Recipes You Need to Bookmark, Stat appeared first on Camille Styles.

If you’ve been around for a while, you’ll know that I’m on a never-ending quest to find ways to eat my vegetables without actually eating a salad. Basically, I want all the nutritional benefits of veggies, without feeling like I’m just eating vegetables. Especially during Chicago’s bone-chilling winters, I want to cozy up to a recipe that’s as hearty as it is healthy. Thankfully, this healthy broccoli cheddar soup checks all the boxes.

IMHO, broccoli cheddar soup is the best soup. While followed closely in my rankings by tortellini/lasagna soup, baked potato soup, then tomato soup, a broccoli cheddar wins my heart every time. It’s rich and creamy, cozy and savory, while having just the right bit of texture. There are certainly different versions out there: some lean thick and creamy with blended broccoli, while others have more of a cheesy broth with bigger florets. My version for a healthy broccoli cheddar soup leans on the brothier side, but is absolutely packed with vegetables.

How to Make Healthy Broccoli Cheddar Soup

The best thing about this soup is that it’s a one-pot meal that comes together with relatively little effort. Once you get everything prepped, which you can certainly do ahead of time, this soup comes together in about 30 minutes.

Sauté your vegetables in the spices to caramelize the flavors, then add the broth and simmer until the vegetables are tender. Pour in milk, then using an immersion blender, slightly blend the soup for some texture — it saves you the step of adding flour as a thickener. All you have to do is drop in your cheddar and kale at the end and you’re ready to serve!

Because there are many vegetables in this soup, I like to prep each one differently so the textures can all stand on their own. Of course, you can omit any of these vegetables or substitute them with what you have on hand, but I find this combination works well together:

• Celery: Personally, I’m not a huge fan of celery in soup in most cases. But it makes for a great base here, so I like to chop the celery stalks very finely so that they can melt down with the onions in the beginning of the cook time.
• Carrots: I cut the carrots into thin rounds for their visual color and texture. But you can also chop the carrots extra fine, like the celery, so that it melts more into the soup.
• Zucchini: This is the easiest vegetable to add to almost any recipe for extra veggie content. Especially with soups, I like to shred the zucchini and mix it in with the carrots, onion, and celery at the beginning of cooking. I’ve made plenty of soups where I’ve added in shredded zucchini and no one even realized it was in the bowl!
• Cauliflower and Broccoli: Cut and break apart the florets into the smallest possible pieces for this soup. Not only do they cook faster when you’ve broken the florets down, but the smaller pieces fit better onto a soup spoon.
• Kale: Leafy greens are another simple way to bulk up the nutritional value of soups. Whether you prefer spinach or kale, chop the leaves into very thin pieces so they blend in easily.

How to Serve and Store Leftovers

This soup is best served piping hot! I like to top the soup with additional shredded cheddar cheese, lots of black pepper, and a big hunk of crusty bread for soaking up the broth. Because this soup is packed with ingredients, it doesn’t need a ton of frills to make it feel complete.

To store leftovers, let the soup cool, and then store it in an airtight container for the fridge. Alternatively, let the soup cool completely, and then you can store it in freezer bags or containers. I prefer to reheat soup on the stove, so when you’re ready for more, just add to a stovetop pot with extra broth (if needed) and bring it up to a simmer before serving.

Read on for the recipe, and let me know how you like to have your broccoli cheddar soup!

Why You’ll Love This Healthy Broccoli Cheddar Soup

1. Flavor-forward: Rich cheddar flavor balanced with tender broccoli and aromatic spices.
2. Lightened-up: Lower in calories and fat without sacrificing creaminess.
3. Quick and easy: Ready in under 30 minutes, ideal for busy schedules.
4. Versatile: Great as a meal on its own or paired with a fresh salad.

The Secret to a Healthier Broccoli Cheddar Soup

1. Ingredient swaps: Replace heavy cream with a combination of milk and Greek yogurt for creaminess. Use sharp cheddar for maximum flavor with less cheese. Add extra veggies like carrots or celery to boost nutrition.
2. Blending techniques: Achieve a creamy texture by blending some of the soup without excessive cream.
3. Spice it up: Include mustard powder, paprika, or nutmeg for additional depth.

Variations to Try

1. Add protein: Toss in shredded chicken or white beans for a heartier meal.
2. Spicy kick: Stir in red pepper flakes or jalapeños for some heat.
3. Extra veggies: Include cauliflower or spinach for added nutrients.

Healthy Broccoli Cheddar Soup

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★★★★★

5 from 5 reviews

• Author: Suruchi Avasthi

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This easy, veggie-packed broccoli cheddar soup makes a healthy and cozy dinner.

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Ingredients

Units USM

• 2–3 tablespoons olive oil
• 1/2 yellow onion, finely chopped
• 2 stalks celery, finely chopped
• 2 carrots, sliced into thin rounds
• 2 teaspoons smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon fresh thyme leaves
• 3 large cloves of garlic, chopped
• 1 large zucchini, shredded
• 1 large head of broccoli, cut into small florets
• 1/2 head of cauliflower, cut into very small florets
• 1 32–ounce container of vegetable broth
• 1 – 1 1/2 cups milk of choice, room temperature
• 2–3 cups shredded cheddar cheese
• 1 cups finely shredded kale
• juice of 1 lemon

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Instructions

1. In a large stove-top pot, add the oil and bring up to a medium heat. Add the onion, celery, carrots, and a big pinch of salt. Sauté for a few minutes until the onion has started to become translucent.
2. Add the paprika, pepper, thyme, garlic, and zucchini. Stir to combine, and cook for another few minutes until the vegetables have begun to turn golden.
3. Add the broccoli and cauliflower florets and stir to combine. Add the broth. Bring up to a simmer, then cover the pot and let cook for about 10-12 minutes, until the broccoli and cauliflower are tender.
4. Add the milk and stir to combine. Using an immersion blender, blend a portion of the soup to desired thickness. If using a blender, take about 3-4 cups of the soup and add to a blender. Carefully vent and blend the soup until thick. Add back to the pot and stir to combine.
5. Add the cheddar cheese to the pot. Sometimes I only use 2 cups if I prefer the recipe to be a bit lighter, and more if I want a cheesier texture. Adjust to your preference. Simmer soup until warmed through and the cheddar has melted.
6. Add the kale to finish the soup and stir to combine. Adjust salt to taste, and add lemon juice.
7. Serve hot. Enjoy!

The post This Healthy Broccoli Cheddar Soup Packs All Your Veggies into One Bowl appeared first on Camille Styles.

I admit that I used to be one of those people who drove my vegetarian friends crazy with questions like, “But how do you get enough protein?” Like most of society, I carried around the belief that the only real way to get all the protein we need for optimal functioning was through animal products. But after years of digging deeper into the issue, my eyes have been opened to the fact that there are major benefits to eating plant-based foods, both for our bodies and for the planet. That’s why I’ve rounded up my favorite high-protein vegetarian meals that are guaranteed to satisfy.

Featured image by Suruchi Avasthi.

The Power of Plant-Based Protein

Through a diet rich in vegetables, legumes, good grains, seeds, and nuts, our bodies will easily get all the amino acids (which form a “complete” protein) they need. Celebrity nutritionist Kimberly Snyder shared with us all the benefits of a plant-based diet. While I do incorporate small amounts of meat and fish into my diet a few times a week, many more of our meals these days are getting all their nutrients from plant-based sources.

There are plenty of accessible foods that can be used to curate delicious high-protein vegetarian meals. Tofu—a soy product—is arguably the most popular source of protein, followed by chickpeas, lentils, quinoa, oatmeal, and a variety of nuts and seeds. Incorporating these ingredients into your weekly meals can help you meet your protein intake through simple, whole foods.

32 High-Protein Vegetarian Meals

Now for the best part: delicious, satisfying, high-protein vegetarian meals. Across breakfast, lunch, and dinner, we’re sharing plant-based options full of protein to keep you satiated and energized. Read on for the best high-protein vegetarian meals for every occasion!

Strawberry Probiotic Smoothie

This vibrant strawberry probiotic smoothie is a refreshing blend of creamy coconut yogurt, almond milk, and fresh and frozen strawberries, making it a perfect way to nourish your body and satisfy your taste buds. Packed with gut-friendly ingredients, it supports digestion while delivering a delicious burst of flavor with every sip. Ideal for a morning pick-me-up or a mid-afternoon boost, this smoothie is as nutritious as it is refreshing.

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Pumpkin Protein Pancakes

These Pumpkin Protein Pancakes are the perfect fall-inspired breakfast that’s both indulgent and nourishing (but honestly, I’m obsessed with this recipe any time of the year). Made with a blend of pumpkin puree and cottage cheese, they offer a fluffy, flavorful bite with a boost of nutrition. Whether enjoyed as a weekend treat or a weekday morning pick-me-up, these pancakes are a cozy way to start the day.

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Yogurt Toast with Peanut Butter and Banana

While a variety of different toasts are trending, this pared-back version still has my heart. A thick, full-fat yogurt makes the topping taste almost custard-like. In many ways, it’s akin to eating a healthier cake for breakfast—with the best frosting to boot.

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Scrambled Egg and Mushroom Toast

An egg-and-mushroom toast might not seem like much, but when you give time, attention, and care to each of the individual components of this dish, magic is sure to ensue. And though we’d gladly enjoy a slice for brunch, it’s an ideal breakfast-for-dinner solution that’s a dream for weeknights.

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Ricotta Toast

I could eat ricotta on just about everything. That may be a bit of an exaggeration, but the addition of this light cheese has the potential to enhance the flavor of such a wide variety of recipes. As a huge fan of ricotta toast, this recipe always lingers in my mind in the AM when I’m looking for something a bit savory with a hint of sweet and salty.

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Erewhon’s Kale White Bean Salad

This kale and white bean salad is a copycat version of Erewhon’s viral dish—but trust us, it’s just as delicious (if not more) and so much easier on your wallet. With tender kale, creamy white beans, and a bright lemon dressing, it’s a fresh, satisfying option for any day of the week. Perfect for meal prep or a quick lunch, this homemade take might just become your new favorite.

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Cumin Chickpea Salad

Vegetarians are likely used to (and admittedly sick of), the fall-back of leaning on beans for protein. And while many restaurant or supermarket salads simply add beans straight from the can, when you’re cooking at home, you have more control over how you build flavor. Case in point, this chickpea salad. The chickpeas are cooked on the stovetop in a mix of ghee, salt, pepper, garam masala, and freshly ground cumin seeds. Expect a burst of flavor in every bite.

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Crispy Halloumi Salad

Before my first encounter with this nutrient-packed vegetarian dish, I had yet to discover all halloumi has to offer. This cheese gets its unique reputation for its mild flavor and chewy texture that makes for the perfect addition to your bowl of greens. Pair with this irresistible champagne vinegar dressing for the salad of the summer.

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Shredded Kale & Cranberry Salad

This salad has it all. It’s filling (not something you can say for all salads) and incredibly nourishing. It’s packed with protein, healthy fats, carbs, minerals, and vitamins. Plus, it looks great served at any gathering.

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White Bean & Raddichio Salad

Raddichio is a seriously underrated salad green. I love that it’s sturdy, colorful, and just a little bit bitter, making it ideal for tossing with creamy cannellini beans and Parmigiano Reggiano. Simple, tasty, and absolutely perfect.

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Mango & Coconut Soba Noodle Salad

The combo of mango and coconut may seem a bit out of the ordinary for a soba noodle salad, but believe me: you’re going to be hooked. These fresh, light, and beautiful flavors are too good to be true.

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Black Lentil Salad With Roasted Veggies

This unique salad is a rainbow of both bright and muted fall colors. I also love that it utilizes both roasted and fresh veggies. The carrots and Brussels sprouts get coated with a drizzle of olive oil and honey to play up their caramelized sweetness. Toss with sliced red onion and spicy arugula, and you have a dish that’s perfect for any table or appetite.

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Green Goddess Nourish Bowl

Inspired by leftover ingredients you’d likely find lying around in your fridge, this nourish bowl is a tasty combination of greens and grains to keep you full and satisfied but not overly stuffed. Pack in your protein with a jammy egg or top with crispy tofu to keep things meat-free.

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Rainbow Grain Bowls

Fresh, crunchy vegetables, protein-packed maple-tamari tofu, nutty freekeh, and a seriously yummy maple-harissa dressing. These grain bowls epitomize eating the rainbow and are a guaranteed crowd-pleaser.

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Quinoa Bowl with Harissa Roasted Veggies, Avocado, & Fried Egg

This dish is easy to prep in advance, so you don’t have to worry about throwing it together during a chaotic dinner hour. And isn’t it gorgeous? You’ll be shocked at how filling this vitamin-packed bowl is. It’s as satisfying as it is a breeze to make.

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Whole Roasted Butternut Squash

A surprisingly filling dish, it’s creamy, smoky, sweet, and filling enough to have as a whole meal and packs tons of flavor and texture thanks to the toppings. The best part? There’s no peeling the butternut squash. Chop, de-seed, and throw the whole thing in the oven. Brilliant.

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Crispy Roasted Sweet Potatoes

I’ll take any excuse to enjoy sweet potatoes for every meal. This crispy, roasted version is the perfect foundation for all your favorite flavor combos, whether you lean savory or sweet. They’re a staple in my dinner rotation: Quick and easy to make—they’re as delicious as they are healthy and loaded with nutrients.

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Crispy Roasted Butternut Squash and Quinoa

This loaded quinoa bowl takes roasted butternut squash to the next level. Our go-to tip for making your squash super crispy? Arrange it in a single, even layer on the sheet pan. If you crowd the pan, your squash will steam instead of roast. It’s the key to making this dish a weeknight showstopper.

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Kitchari

Apart from kitchari being a stunner of a dish, its blend of warming spices will, without fail, cure what ails you. And as our food editor Suruchi writes, it’s a “bowl that feels like a blanket.” I don’t know about you, but that’s exactly what my cozy season self craves.

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Vegan Mushroom Bolognese

This Mushroom Bolognese is a high-protein, vegetarian spin on the classic comfort food, proving that plant-based can be both hearty and satisfying. Thanks to the combination of mushrooms, lentils, and a rich tomato base, it’s packed with nutrients and bold umami flavor. Perfect over pasta or zucchini noodles, it’s a wholesome meal that will keep you full and energized.

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Creamy Vegan Pasta with Tomatoes and Basil

This pasta is delicious, healthy, and can be easily whipped up in only 15 minutes, saving you any dinnertime stress. What’s more, the creamy walnut sauce can be made and stored in the fridge for up to two weeks, so you’ll always have a tasty option on hand.

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Pappardelle With Shiitakes, Kale, & Jammy Leeks

When was the last time you had a truly delicious leek dish? You need to put this one on your list ASAP because it is elite. Nothing beats a high-protein vegetarian meal that includes pasta.

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Spicy Peanut Brussels Sprouts Tacos

The Brussels sprouts are the dish’s main focus, coated in a delicious mix of spices and sweetness. A drizzle or two of the peanut sauce, and you’ll be coming back for seconds—maybe even thirds.

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Sweet Potato Falafel Veggie Burgers

These homemade, veggie-packed falafel burgers combine so much texture, flavor, and spice for a truly luscious, filling, colorful, and fun dinner. Add a side of sweet potato fries, and you have a real treat.

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Spring Onion and Goat Cheese Quiche

This easy stunner of a quiche is the perfect foundational recipe for any and all of your favorite veggies. I love that it wraps nutrient-dense ingredients in parmesan, eggs, milk, and a crispy crust to help you enjoy its vibrant flavor and appeal all the more. While you might already have your favorite, tried-and-true quiche recipe, I encourage you to give this one a spin.

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Asparagus, Potato, & Goat Cheese Frittata

Frittatas have forever ruined omelets for me—I’m officially a convert. Not only are they more attractive visually, but there’s something about the ratio of flavors that’s distributed perfectly across your dish.

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Spicy Turkish Eggs

It’s hard to pin down the highlight of this dish. What I like the most? You can enjoy these eggs for just about every meal. Also known as Çilbir, this dish crafts the perfect blend of savory with eggs and Greek yogurt and spicy with a touch of chili oil for a simple yet luxurious meal.

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Coconut Curry Red Lentil Soup

When all you desire is snuggling up on the couch with a hearty bowl of soup, this recipe has you covered. It’s more than enough to fill you up, thanks to the protein-packed lentils. Oh, and it tastes delicious!

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Sweet Potato & Black Bean Chili

This vegetarian and gluten-free recipe can be easily reheated, is packed with nutrients, fits a variety of dietary needs, and, most importantly, is incredibly delicious.

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One-Pot Vegetarian Chili

I love a good classic Texas chili recipe, but I’m not always craving something packed with multiple forms of red meat, especially during the warmer months. Luckily, this recipe is the perfect solution for getting in your chili fix while keeping things lighter. Not to mention, the flavor is incredible, with a kick from sliced jalapeños and a tasty blend of spices.

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Farinata With Caramelized Onions and Pesto

Part pizza, part flatbread, and with all these veggies packed in, this farinata does it all. The chickpea flour flatbread is topped with jammy caramelized onions and an incredibly flavorful hazelnut-arugula pesto. It’s divine.

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Roasted Carrot and Red Pepper Hummus Flatbread

My favorite high-protein vegetarian meals are those that let me clean out the fridge and use up my veggies before they go bad. And if they taste delicious and look gorgeous on the plate? Well, that’s just an added bonus. This stunner of a flatbread checks all the boxes on what makes an incredible vegetarian meal. Layers of creamy, vibrant hummus get topped with a few favorite veggies for crunch and texture. It doesn’t get better than that.

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Stuffed Portobello Mushrooms

This is such a fresh, healthy, and comforting high-protein vegetarian meal that will make even the pickiest meat-eaters obsessed. While stuffed portobello mushrooms have historically been known to lack flavor, these get the next-level treatment. Slowly-cooked caramelized onions and a sprinkling of parm and mozzarella is all it takes.

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The post 33 Protein-Packed Vegetarian Dinners You’ll Want to Make Tonight appeared first on Camille Styles.

Out of all the incredible dishes we tried on our Ibiza trip last summer, one that lingered in my mind long afterward was this simple and delicious salad. Admittedly, the setting added to its appeal: La Paloma is a dreamy garden restaurant tucked away in the Ibizan countryside known for sun-drenched lunches and dinners lit by twinkly lights. From the moment we walked in, I was in love with its breezy, bohemian vibe. The dining area was surrounded by lush greenery, colorful blooms, wooden tables and mismatched chairs—pure Mediterranean magic.

The dish that stole my heart was their signature salad, loaded with garden-fresh veggies and topped with a creamy cashew dressing. It was simple yet so nourishing—like it had been harvested just moments before hitting the plate. As soon as we got back home, I knew I had to recreate that fresh, detoxifying salad in my own kitchen.

What makes this a “detox” salad?

Especially at the beginning of a new year, there’s a lot of talk about detoxifying the body. It can be a polarizing term, with experts arguing over whether or not we really need to “detox,” or if our bodies possess all the detoxifying powers we need. Personally, I like to think of a detox as a chance to prioritize extremely nutrient-dense foods; especially those that promote good digestion, gut health, and liver detoxification.

During particularly indulgent seasons, we tend to put a lot of stress and strain on our bodies. If our immune system takes a hit, or we’re not getting great sleep, our bodies will thank us for filling up on all the vitamins, minerals, fiber, and phytonutrients it can get.

So, consider this salad a new years reset that’ll leave you feeling light and energized. It’s built around nutrient-dense greens and vegetables that help support your body’s natural cleansing processes:

Seeds – Sunflower and sesame seeds offer a welcome crunch plus essential minerals and healthy fats.

Baby Kale & Garden Lettuce – Packed with vitamins, minerals, and fiber to keep you feeling full and satisfied.

Avocado – Full of healthy fats that help the absorption of all those vital nutrients.

Cucumber, Radishes & Fennel – Hydrating, high in antioxidants, and loaded with vitamins.

And the real superstar is the Cashew Tamari Dressing. Cashews supply protein and healthy fats, while tamari brings that umami flavor punch. Blended together, they form a velvety dressing that’s as good for you as it is addictive.

Tips for Making This Salad Addictively Delicious

1. Go Fresh & Seasonal
   The magic of this salad lies in its simplicity—so try to source the freshest produce you can find. Opt for local or farmers’ market greens and produce if possible.
2. Massage Your Greens
   When using kale, give it a quick massage with a pinch of salt. It helps to break down the fibers, making the kale more tender and easier to digest.
3. Slice Veggies Thinly
   Thin slices of radish, fennel, and cucumber allow every bite to balance crispness and flavor. Use a mandoline or a sharp knife for even, paper-thin slices.
4. Don’t Skimp on Seeds
   Toasted sunflower and sesame seeds add not only texture but a serious nutrition boost. Plus, that slightly nutty flavor is the perfect complement to the creamy dressing.
5. Drizzle Generously
   The Cashew Tamari Dressing is what ties everything together. Don’t be shy when tossing—it’s healthy fats done right!

Here are a few other salad recipes you’ll love for your new years reset—and keep scrolling for this Detox Salad recipe.

This Shaved Brussels Sprout Salad with Lemon Vinaigrette Steals the Show

It’s the crunchy, sweet, & zesty salad you’ll crave.

Read more

Trust Me, You’ll Be Obsessed with This Smoky, Spicy Cauliflower Salad

An everyday delight.

Read more

Everyone’s Obsessed with Erewhon’s Kale White Bean Salad—Get the Recipe

It’s viral for a reason.

Read more

Detox Salad with Creamy Cashew Tamari Dressing

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• Author: Camille Styles
• Total Time: 15 minutes
• Yield: 4 servings

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Description

Crisp veggies, baby kale, and a creamy cashew tamari dressing make this salad perfect for a reset.

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Ingredients

Units USM

• 4 cups baby kale
• 2 cups garden lettuce (or any mixed greens)
• 2 baby cucumbers, thinly sliced
• 1 avocado, diced
• Handful of cherry tomatoes, halved
• 6 radishes, thinly sliced
• 1/2 fennel bulb, thinly sliced
• 3 tablespoons sunflower seeds
• 3 tablespoons sesame seeds
• Optional garnish: cilantro and edible flowers

for the cashew tamari dressing:

• 1/2 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 6 tablespoons tamari
• 1/2 cup raw, unsalted cashews
• 1/4 cup water

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Instructions

• Make the Dressing:
  In a blender, combine the olive oil, balsamic vinegar, tamari, cashews, and water. Pulse several times until the mixture is emulsified and smooth. Taste and adjust seasoning if needed.
• Prepare the Salad Base:
  Layer the baby kale and garden lettuce in a large salad bowl. Top with sliced cucumber, avocado, cherry tomatoes, radishes, and fennel.
• Add Seeds:
  Sprinkle sunflower seeds and sesame seeds over the top for extra crunch and flavor.
• Dress & Toss:
  Drizzle the cashew tamari dressing over the salad. Gently toss everything together until well coated.
• Garnish & Serve:
  Scatter fresh cilantro leaves and a few edible flowers on top for a pop of color (optional but so pretty!).

• Prep Time: 15

Keywords: detox salad

The post A Detox Salad With Cashew-Tamari Dressing for Your New Year Glow-Up appeared first on Camille Styles.

While I’ve been working on becoming more of a morning person, elaborate plates of French toast or pans of cinnamon rolls still don’t fit into the average weekday schedule. (If you’ve figured out how to make it work, let me know.) I tend to lean toward quick options with plenty of leftover so I can grab a quick bite all week. In the category of “fast and easy”, muffin recipes have always been a top-tier option for grab-and-go breakfasts or afternoon snacks.

36 Muffin Recipes You’ll Love to Wake Up To

One of the best things about these mini but mighty baked goods is their versatility. From savory to sweet, the possibilities for muffin recipes are endless. Plus, they’re a great way to up your nutrient intake without cooking a full-fledged meal first thing in the morning. I know it may be hard to fight the urge to pick up a sugar-filled muffin from your local bakery when your eyes are barely open, but trust us on this one. We’re here to squash the misconception that muffins can’t be a filling, healthy, and delicious way to start your day.

Lemon Poppy Seed Muffins

Simple, stunning, and not too sweet, these lemon poppy seed muffins are practically perfect in every way. The secret to the great taste of these muffins is grinding your poppy seeds before adding them to the muffin batter, bringing out their nutty flavor with an easy-to-eat texture.

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Grain-Free Zucchini Muffins

Let’s face it—GF baking isn’t always easy. Fortunately, Camille has nailed down the perfect grain-free muffin recipe, and they’re simply divine. These muffins contain ingredients curated for optimal gut health while still keeping it sweet with shredded coconut and dark chocolate. If there’s one recipe you make out of this list, let it be this one.

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Cranberry Orange Muffins

I love incorporating citrus flavors into my baked goods, and these cranberry orange muffins do the trick. The confectioner’s sugar and orange juice glaze lend a sweet and subtle tanginess to each bite.

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Banana Pumpkin Muffins

How can you go wrong with banana AND pumpkin? Not to mention, this recipe is a quick and easy way to make a grab-and-go breakfast that isn’t high in sugar. Another bonus: it’s gluten- and dairy-free.

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Pumpkin Morning Glory Muffins

Morning glory muffins are the perfect bit of everything, and adding pumpkin to the mix makes these muffins hard to resist. There are so many ways to sub ingredients in and out of this recipe if your refrigerator is emptier than usual, so let your creative juices flow and enjoy these muffins’ fall flavors.

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One-Bowl Morning Glory Muffins

This healthy and simple muffin recipe is one of my favorite breakfasts to wake up to. Not only do these muffins leave me satiated, but the baking process also wakes me up just enough to start my day on the right foot.

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Vegan Banana Muffins

Think banana bread, but better. Our food editor, Suruchi, put together the best vegan alternative to banana bread, and what better way than in muffin form? These nutty banana muffins are such a perfect snack or quick morning breakfast.

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Anti-Inflammatory Berry + Turmeric Muffins

It’s safe to say that any time I come across an anti-inflammatory recipe, it’s an instant yes. Using wholesome ingredients with great flavors makes these muffins so unique (and delicious). Coconut oil keeps them moist and the blend of chia seeds and walnuts lends a nutty texture.

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Lani’s Blueberry Power Muffins (Gluten & Dairy Free)

Who doesn’t love a good blueberry muffin? This gluten- and dairy-free recipe is a quick, easy way to pop out a delicious breakfast or snack without spending all day in the kitchen.

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Olive Oil & Orange Blossom Muffins

SOS. Quick! Send plane tickets and weekender bag, all I can think about is escaping on vacation. Every year, when I’ve recovered from the aftermath of the holidays and the weather begins to warm up (yes, that happens in February down here in Austin), I find myself daydreaming more than usual; my thoughts drifting towards

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Jam-Filled Gluten-Free Muffins

Another gluten-free option that couldn’t be more stunning is these jam-filled muffins. While the jam makes these muffins pop, the add-ins are really what brings out the flavor. These muffins include various flavors, getting a spicy warmth from the cinnamon and a kick of citrus from the orange zest.

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Buckwheat Muffins with Royal Fig Jam

These muffins don’t follow your typical AP flour-based recipe, and they’re that much better because of it. The pairing of buckwheat and fig jam is the perfect balance of nutty and fruity.

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Salted Caramel Apple Muffins

Caramel apples have always ranked high on my dessert list. Taking these flavors and converting them into muffin form makes the perfect party-pleaser that will have everyone talking.

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Maple Molasses Muffins

Spiced muffins are one of my favorite fool-proof fall desserts. The combination of maple and molasses flavors is genius and can be eaten for breakfast, as a snack, or for dessert. We love to top them with whipped cream… don’t knock it before you try it.

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Sprouted Rye Apple Butter Muffins

I didn’t realize what I was missing until I tried out Barrie Cullinan’s muffin recipe, and let me just say, she knew exactly what she was doing. The apple butter flavors and mouth-watering streusel topping for this muffin recipe combine rich flavor with superb texture.

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Mini Dutch Babies

These Dutch babies, while not technically a muffin, are just too cute and delicious not to make an appearance on this list. Although this recipe includes blueberry and lemon flavors (a top-tier pairing), the possibilities are endless for which combos you want to explore.

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Spinach and Banana Blender Muffins from The Defined Dish

Surprise! The green in these muffins isn’t matcha. Like your smoothie, these just-sweet-enough muffins get their verdant hue from a handful of spinach. Good news: You get all the vitamin-packed green goodness without any of the flavor. Can I get a win-win?

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Vegan Lemon Muffins from Love and Lemons

In a blind taste test, I’d bet money that you wouldn’t believe these light and airy lemon muffins are vegan. Although the ingredient list is a bit long, it’s worth the splurge on these plant-based, tangy treats.

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Gluten-Free Rhubarb Muffins from Heartbeat Kitchen

I had never dabbled in baking with rhubarb before I tried these muffins—and now I regret waiting for so long. The geometric decoration and pop of color is the aesthetically pleasing breakfast that I want every morning.

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Yogurt Muffins from Eating Bird Food

This yogurt muffin recipe features four mix-ins for whatever fruit you’re feeling. Yogurt is also a great probiotic, aiding in digestion, (which—TMI—but many of us may find beneficial in the morning). The flavors in this recipe are everything you could want in your AM meal.

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Fluffy Cinnamon Swirl Muffins from Minimalist Baker

When your daily cinnamon swirl bagel gets old, these muffins are a great alternative. We’re sorry for all of the bagels that will soon be abandoned in your pantry after you try these delicious muffins.

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Vegan Apple Crisp Muffins from The First Mess

We may still be wrapping up winter, but I can’t wait until fall for when I can pick fresh apples for these tasty treats. I love that this recipe utilizes the fruit’s natural sweetness to create a muffin that’s balanced in flavor.

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One Bowl Chocolate Chunk Chai Banana Muffins from Half Baked Harvest

Whether it be in a latte or a pastry, I will never turn down anything chai-infused. These muffins taste almost like banana bread with chocolate chips, but have that added kick from the warming spices. Many of these spices have added health benefits, too—perfect for beating any winter cold.

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Vegan Strawberry Streusel Muffins from Rainbow Plant Life

Eating more plant-based foods is one of my resolutions for 2024, and these muffins make it that much easier. But if “vegan” makes you doubt these muffins, think again. Baked in the oven, the strawberries get perfectly jammy, offsetting the crumbly, sticky streusel topping. They’re exactly what I want for breakfast… and dessert.

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Healthy Pumpkin Muffins from Fit Foodie Finds

Maybe it’s because I’m a Scorpio, but autumnal treats are something that I love enjoying year-round. Pumpkin isn’t just a cozy fall flavor—it’s also many bakers’ secret trick to getting super moist results. Plus, the spice combo in these muffins is peak morning magic.

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Applesauce Muffins from Running on Real Food

These simple muffins couldn’t be easier—and they master the balance of being tasty but not too sweet. I can’t get enough of their moist crumb and the batter’s comforting flavors. They’re the perfect on-the-go breakfast or snack.

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Gluten-Free Coconut Orange Muffins from Cotter Crunch

There’s nothing fresher than a bite of these coconut-orange muffins. They’re soft and fluffy, offering a burst of flavor (plus vitamin C!) thanks to the freshly squeezed OJ. To add to these muffins’ list of attributes, they also contain a surprising amount of protein and fiber—both of which are key to feeling satiated post-brekkie.

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Cranberry Muffins from Primavera Kitchen

Cranberry and orange are an elite flavor pairing and this healthier spin on the classic combo is the year-round treat our tastebuds have been begging for. (Because PSA: Cranberries add a touch of tartness that should be enjoyed way beyond the holidays.)

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Double Chocolate Raspberry Banana Muffins from Full of Plants

While the recipe name might immediately send your thoughts to dessert, take heart—these muffins are both vegan and gluten-free. And while we know that doesn’t necessarily make them healthy per se, these muffins are packed with a nourishing blend of alt flours, banana, and of course, raspberries.

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Vegan Sweet Potato Muffins with Pecan Streusel from The First Mess

I’m always down for a good sweet potato recipe, no matter the time of year. There’s just no refusing the sweetness and warmth of this root veg, especially when complemented by pecans’ nutty flavor and crunchy bite.

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Cherry Muffins from Our Salty Kitchen

Is it just me, or are cherries a forgotten fruit? Well, not anymore—these muffins are bringing the sweet/tart treats back into the limelight. To make things all the easier, you can opt for frozen cherries if you can’t find them fresh.

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Blueberry Glazed Doughnut Muffins from How Sweet Eats

At first glance (and from the fact that “doughnut” is highlighted in the name), these might seem more dessert-adjacent than breakfast-friendly. But hello… antioxidants! Fine, my argument might not be the most convincing, but these doughnut-muffin hybrids are a sweet treat I’d happily gobble up on a Friday—and indulge in all weekend long.

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Healthy Oatmeal Muffins with Jam from Debra Klein

I can’t say I’ve ever gotten on board with a jam-filled doughnut. But these muffins? I’m fully here for the combo. I love pairing my morning bowl of oatmeal with a mix of blueberries and raspberries—and these muffins bring the pairing into packable, portable form.

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Streuseled Acorn Squash Muffins from Spoon Fork Bacon

Streuseled dishes always catch my eye and remind me of my childhood. The warm flavors of the acorn squash pair perfectly with a warm cup of coffee or tea for slow mornings.

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Feel-Good Zucchini Muffins from Pinch of Yum

Zucchini is an ingredient I just recently began keeping on hand in my refrigerator, and I’ve had no regrets since incorporating it into my daily meals. This recipe helps to get your veggies in while enjoying a light and sweet muffin (and a handful of chocolate chips for good measure).

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Honey Strawberry Muffins from Half Baked Harvest

If you’re a fan of berries, then this recipe is for you. These muffins take me back to tea parties with their sweet honey and jam flavors. The batter isn’t too complicated, making for a quick recipe that won’t disappoint.

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The post 36 Easy Muffin Recipes to Refresh Your Weekday Breakfast Routine appeared first on Camille Styles.

One morning earlier this month, I woke up to freezing weather and feeling under the weather. It was the perfect day to stay cozy in pajamas—and in that moment, I felt so grateful for the couple of hours I’d spent the day before focused on my weekly meal prep. Our fridge was stocked with the building blocks of some delicious meals: a comforting chicken and rice soup, fresh greens and chopped veggies, creamy hummus, and a batch of morning glory muffins just waiting to be slathered with butter. My weekly meal prep had turned what could have been a stressful, unmotivated day into one filled with nourishing, effortless meals.

One of my friends recently told me that, for him, happiness is a fridge full of food. It true—there’s a certain comfort that comes from knowing you have the makings of a delicious meal. But of course, the busyness of modern life means that most of us don’t have hours to spend on preparing complex meals.

When I get home at the end of a long day, I want to have some healthy food options ready, and I promise that once you’ve stocked your kitchen, you can make nourishing meals easier than ordering takeout. For me, prepping ingredients ahead is the only way that I’m going to stick to healthy eating with a busy schedule. Enter: my weekly meal prep ritual.

My Weekly Meal Prep Routine

That’s where my easy meal prep strategy comes in. Every weekend, I make just a handful of simple “building block” recipes that I can use as a jumping off point for countless nourishing meals during the week. Roasted veggies can top a salad or fill a sandwich. A pot of quinoa forms the base of a grain bowl, or can become a cozy breakfast porridge. These base recipes are infinitely versatile, and part of the fun is getting creative and figuring out different ways to use them. 

Watch the video above to see exactly how I knock out these five meal prep tasks in about an hour, then read on for the exact instructions. But first, some tips for weekly meal prep success.

Prep With the Seasons

How do I decide what ingredients to use in each of these base recipes? For me, it’s all about getting inspired by what’s in season. When you have fresh lettuces or a deep orange sweet potato or perfectly ripe strawberries, it doesn’t take much to turn them into a delicious meal. It also means you’re getting the maximum nutrition from these whole, unprocessed foods so that you can really look and feel your best.

Practice Mindful Cooking

If you think you don’t have time to meal prep on a Sunday, try thinking of it as a self-care moment—something you can take your time doing and enjoy the process. I love to pour a glass of kombucha, wine, or make a hot tea, turn on some music, and make my meal prep a ritual. And that amazing feeling of opening my fridge at the end of a long day and being met with healthy, delicious options? The ultimate reward.

Gathering Board

$68 at Casa Zuma

Keep It Easy

You don’t need tons of time (an hour or two is plenty!) or any fancy equipment. Most of these recipes only require a knife, a cutting board, and a sheet pan. I try to be productive and make the most of my time: while the veggies are roasting and the grains are cooking on the stove, I make my dressing and my crunchy seed mix. You’ll get in your own rhythm and eventually won’t even have to look at any instructions. After doing these a few times, you’ll find your flow.

Friendly Reminders

• Clean as you go.
• Write down a list of what you’re going to do in advance so you have a plan of action.
• Remember that even if you just make a couple of these, it will still make a big difference during the week. Do what you can!

Cook the Grains

A container of cooked grains is one of the most versatile items you can have in your fridge. Cooked grains like farro or quinoa make a great side dish to any protein, or use as the base for a grain bowl, top with an egg, or even warm it up and add nut milk and cinnamon for a breakfast porridge.

Today I’m using quinoa. I love its chewy consistency and plant-based protein, but you can use farro, buckwheat, rice, amaranth, or any others.

How to cook perfect quinoa:

1. Rinse 1 cup quinoa in a mesh strainer, then place in a small saucepan.
2. Add 1 cup water and a pinch of salt, then bring to a boil.
3. Once boiling, immediately reduce heat to low and cover. Let simmer for 20 minutes, fluffing with a fork halfway through to ensure quinoa isn’t sticking to the bottom of the saucepan.
4. When it’s cooked, I place a folded dish towel between the pot and a lid while it cools to remove excess moisture.

Cooked quinoa keeps in the fridge for five days. To freeze cooked grains, spread them in a single layer on a baking sheet, and transfer to the freezer for at least two hours. After the grains are frozen, you can store them in a freezer-safe container. 

Roast Veggies

Pretty much any vegetable tastes way better roasted—cooking at a high heat concentrates the flavor and gives a caramelization that I love. 

My favorite veggies to roast:

• sweet potatoes
• broccoli
• cauliflower
• butternut squash
• beets
• baby red potatoes
• cabbage
• brussels sprouts
• tomatoes
• eggplant

Add spices and herbs so that they always taste different and interesting. Sometimes I’ll toss mine in taco seasoning, other times I might drizzle with harissa or infused vinegar, or even just keep it simple with a pinch of Italian seasoning. Salt and pepper is always a must. Once made, they’re a perfect addition to salads, grain bowls, tacos, and sandwiches. 

How to roast any veggie:

• Preheat oven to 400 F.
• Line a baking sheet with parchment paper, and spread the veggies in a single layer, leaving some room around them so they roast instead of steam. You want the edges to get crispy and brown.
• Drizzle with olive oil, salt, pepper (and any other spices you’re using) and toss them around. Roast until caramelized. (Cooking time will vary based on the veg.)

Handcrafted Wood Salad Bowl

$100 at Casa Zuma

Make a Dressing or Sauce

This is the step that gets me excited about using my prepped veggies throughout the week. Grains and veggies can get a little boring without a flavor-packed sauce to drizzle over everything and make it devourable. Having a mason jar full of dressing at the ready means you have a salad dressing and a sauce for bowls, tacos, and veggie sides. You can drizzle over a roasted sweet potato or use as a dip for raw veggies. It’s truly your best friend when it comes to making easy and delicious meals in a flash. 

This week, I’m making one of my favorites, Turmeric Vinaigrette. It’s super simple to make—just add all these ingredients to the blender:

• 1 shallot, peeled and halved
• 1 clove garlic
• 2 tablespoons apple cider vinegar
• 2 tablespoons warm water
• 2 teaspoons dijon mustard
• Squeeze of honey
• Teaspoon of ground turmeric
• big pinch of salt and pepper
• ½ cup extra-virgin olive oil

Blend everything up, then store in a mason jar all week.

Prep Your Salad Greens and Raw Veggies

Are you 10x more likely to eat your veggies if they’re already washed and prepped in the fridge? SAME. And my kids are, too. I’ve started keeping a lidded container in the fridge full of chopped carrots, cucumbers, and bell peppers so that when they come into the kitchen looking for a snack right before dinner, I can point them to the crudité bowl. And we always have guacamole, hummus, or my weekly salad dressing (above) that they can pair with their veggie for dipping.

Plus, when you have fresh lettuce and other chopped veggies ready, it’s so easy to throw together a salad with whatever dinner you’re serving. I’d much prefer to do all the prep in one go, rather than getting out my salad spinner and cutting board over and over.

How I prep my veggies after my weekly grocery run:

• Wash and dry my lettuce in a salad spinner, then wrap in paper towels to absorb moisture and store in the produce drawer of the fridge.
• Peel and slice carrots, cucumbers, celery, bell peppers, and any other raw veggies I have laying around, so I can easily throw them into school lunches during the week.

Make the Spicy Seed Mix

I’m big on adding crunch to just about everything—sometimes it’s just a handful of chopped nuts or seeds, but I love to have some kind of spicy seed mix in the fridge that I can sprinkle on everything from salads to bowls to veggie sides. It just gives it that little something, ya know?

This recipe is super adaptable to any seed, nut, or spice you have on hand. Sometimes I go a little sweeter and add maple syrup or orange zest, but today I’m going savory with sea salt and coriander.

How to make the spicy seed mix:

• In a small sauté pan, add pumpkin seeds, sliced almonds, and sunflower seeds. Toast on low until they start to smell fragrant, then add sesame seeds, a pinch each of sugar and salt, and some coriander.
• Toast until everything starts to get a little golden brown, then transfer to a mason jar and store in the fridge.

The post This Is My Favorite Sunday Ritual—And It Makes the Rest of My Week a Breeze appeared first on Camille Styles.

Meal prep often gets a bad rap. Visions of endless chopping, bland containers of chicken and rice, and entire Sundays spent in the kitchen can make even the most enthusiastic home cook shy away. But according to board-certified nutritionist and classically trained chef Mia Rigden, it doesn’t have to be this way. In fact, Mia Rigden’s meal prep tips offer a fresh approach to simplify your week, keep your recipes exciting, and support your nutrition goals without the stress. For Mia, it’s not just about the food. Instead, it’s about creating rituals that nourish your body and mind while keeping your meals vibrant and fresh.

Mia Rigden

Mia Rigden is a Los Angeles-based board certified nutritionist, trained chef, and the author of The Well Journal (2020) and Foodwise. Rigden holds a Masters of Nutrition and Integrative Health from the Maryland University of Integrative Health, along with a Holistic Health Coaching license from the Institute of Integrative Nutrition. She resides in Santa Monica, California with her family.

Mia Rigden’s Meal Prep Tips for a Healthy, Stress-Free Week

In this guide, Mia shares her expert tips for mastering meal prep in a way that feels intuitive and inspiring. From knowing which proteins to prioritize to creating a game-changing pantry, these habits are designed to help you eat well without sacrificing time or flavor. Mia’s approach redefines meal prep, proving it’s possible to streamline your cooking routine while still enjoying dynamic, joy-sparking meals that leave you feeling energized and supported throughout the week.

To bring these tips to life, Mia has also curated a sample meal plan that serves as the ultimate reset for 2025. Think comforting yet nourishing dishes like Chicken & Lentil Soup, Wild Rice & Roasted Vegetable Salad, and Salmon Fusilli with Lemon, Capers, and Broccolini. Each recipe is designed to work in harmony with the tips she shares, offering a foundation for meal prep that’s anything but boring. Ready to revolutionize your kitchen and embrace the power of thoughtful preparation? Let’s dive in.

Mental Prep Is the First Step

“Meal prep often turns people off because they think they’ll be spending their entire Sunday in the kitchen,” Mia tells me. “But smart meal prep shouldn’t take more than an hour or so of physical prep time.” According to Mia, the key to making it work is actually the mental planning. Taking just 20 minutes to map out your meals for the week and grocery shop efficiently sets the stage for a seamless routine.

“When you’ve planned ahead, you can repurpose proteins, vegetables, grains, and sauces to make new and exciting dishes in minimal time,” she explains. If the thought of planning feels daunting, Mia suggests starting with a framework, like her Sunday Meal Prep series. “It does the work for you with five weekly dinner recipes and a shopping list, so you’re set up for success.”

Simple Is Great

One of the most freeing pieces of advice Mia shared? Don’t overcomplicate it. “Cooking is a great hobby, but sometimes you just need to eat,” she says with a laugh. To avoid the temptation of ordering takeout, Mia recommends keeping a few go-to dishes in your back pocket. “Pasta, scrambled eggs, or ground turkey bowls are easy to throw together and always satisfying,” she shares.

By giving yourself permission to simplify, you can create meals that are quick and nourishing without the pressure to whip up something elaborate. “Simple is often what we end up craving most anyway,” Mia adds.

Know Your Proteins

Of all the meal components, Mia says meal prepping proteins can be the hardest to improvise. “Vegetables can be eaten raw or sautéed, and grains can be cooked quickly,” she explains. “But if you don’t have a plan for your protein, it’ll be hard to put a quick meal together.” Her advice? Always cook extra. “If you’re grilling chicken, roasting salmon, or making meatballs, make enough for lunch or dinner the next day.”

Mia also loves the versatility of simple proteins, which can easily be transformed into completely different meals with dressings and sauces. “For example, roasted salmon works beautifully with brown rice, roasted vegetables, and pesto, but it’s also excellent in a salad with kimchi, cucumber, avocado, and a sesame dressing—or tossed into pasta with broccoli rabe, lemon, and capers.”

For weeks when time is especially tight, Mia leans on premade proteins. “Rotisserie chicken, tofu, frozen burger patties, or tin seafood are lifesavers,” she shares.

Keep an Organized Pantry and Fridge

Mia emphasizes that meal prep starts with your kitchen setup. “It is immeasurably easier and more enjoyable to cook in an organized kitchen,” she says. If you’re committing to meal prep, consider it the perfect opportunity for a pantry and fridge refresh. “A kitchen reorg is a great way to set yourself up for success and update your pantry staples,” Mia notes.

She also suggests getting into the habit of a weekly fridge clean-out. “Almost-off vegetables are great in a frittata or blended into a soup,” she shares. With a tidy and well-stocked kitchen, meal prep becomes a creative and enjoyable ritual instead of a chore.

A Sample Meal Plan to Make Prep a Breeze

You can find all the recipes from this meal plan in our Substack interview with Mia here. Each recipe is designed to be vibrant, easy to prepare, and supportive of your nutrition goals. (Not to mention, make healthy eating accessible and enjoyable.) From hearty dishes to fresh options, Mia’s meal plans offer a week of delicious meals that will keep you satisfied.

The Menu

Sunday: Chicken & Lentil Soup

Monday: Salmon & Roasted Green Beans with Pesto and Brown Rice

Tuesday: Wild Rice & Roasted Vegetable Salad with Chicken

Wednesday: Salmon Fusilli with Lemon, Capers & Broccolini

Thursday: Grass Fed Ribeye with Fall Harvest Salad

Make ahead:

• Chicken & Lentil Soup lasts up to a week in the fridge (or freezer for a month!)
• Pesto for the salmon
• Roasted vegetables for the salad

Lunch ideas:

• Double the soup and eat it for lunch all week.
• The salmon and green beans will yield leftovers—gently reheat for lunch.
• The wild rice and roasted veg salad is great eaten cold.

By the way, I’m obsessed with the meal plans that Mia shares on her Substack, Btwn Meals—they’re always so healthy, simple, and really get the creative juices flowing if you’re stuck in a dinner rut.

The post Master Meal Prep in 2025 with Mia Rigden’s Easy, Stress-Free Tips appeared first on Camille Styles.