Easy recipes
Browse our easy recipes, with practical cooking times, nutrition details and plant-forward ideas for real life.
PS: We took these recipe photos ourselves — AI only fixed the lighting, not our questionable chopping skills. Details.
Chocolate-Yacon Almond Butter
A simple homemade almond butter blended until silky, then nudged into deeper territory with a little cocoa powder and yacon syrup at the end. It is rich, roasty, and far more interesting than another sad swipe of plain spread pretending to be a personality. Nutritionally, almonds bring healthy unsaturated fats, fiber, and plant protein, while the cocoa powder adds a darker edge and extra polyphenols. Using nuts as the star keeps the recipe plant-forward and aligned with an Eat-Lancet style way of eating: satisfying, practical, and lighter on the planet than dairy-heavy spreads.
Summer Protein Buddha Bowl
This fresh summer bowl leans plant-forward without tasting like punishment. Fluffy quinoa, chickpeas, cucumber, tomatoes, baby spinach, avocado, and a cool lemon yogurt dressing make the kind of lunch that feels hydrating, filling, and vaguely like you still have your life together, even if the weather says otherwise.
Whole Wheat Almond Pancakes full of PROTEIN FOR BIG GAINS
These pancakes use whole wheat flour and de-oiled almond flour for a hearty, tender stack with more fiber and protein than the usual fluffy sugar discs pretending to be breakfast. Eggs and milk keep the texture familiar, vanilla makes the kitchen smell like life is manageable, and a little olive oil in the pan helps everything brown without turning the stove into a crime scene.
Low-Calorie Cinnamon Apple Granola
This lighter granola keeps the cozy crunch but skips the sugar avalanche that usually turns breakfast into dessert wearing gym clothes. Unsweetened apple sauce helps the oats clump gently, while pumpkin seeds and sunflower seeds bring texture, fiber, and staying power without needing a vat of oil.
Almond Protein Muffins
These tender muffins lean on de-oiled almond flour for a pleasantly nutty crumb, then keep sugar and fat on a short leash instead of letting them run the kitchen. They are lightly sweet, properly snackable, and ideal for breakfast, lunchbox duty, or that 4 p.m. moment when life suggests eating frosting straight from the container.
Sweet Tikka Masala Spice Mix
A cozy, fragrant tikka masala-style spice mix with garam masala, cumin, coriander, paprika, and a small touch of brown sugar to round out the edges. It is sweet-leaning rather than fiery, which is handy when feeding children, spice skeptics, or adults who talk big and then reach for yogurt. Make a small jar once, and future dinners get dramatically easier with very little emotional labor.
Tex-Mex Spice Mix
A quick homemade Tex-Mex spice mix that leans big on smoky warmth, skips the mystery additives, and takes about five minutes to make. It is punchy enough for beans, roasted vegetables, tacos, soups, and the occasional weeknight rescue mission when plain food starts feeling like a personal attack.
Quorn & Red Bean Burgers
A simple veggie burger built on minced quorn, mashed red beans, mustard seed, onions, and paprika. Crisp at the edges, tender in the middle, and far more convincing than many things currently marketed as food. No bun drama required, though the burgers can certainly cope.
Low-Calorie Whole Wheat Burger Buns
Soft, simple burger buns made with whole wheat flour, egg, and yogurt for a lighter lift without collapse. They are tender enough for a burger, sturdy enough for dinner, and far less chaotic than most modern bread situations. And way less calories than a normal one because I won't go to fat camp again.
Whole Wheat Spaghetti with Grated Tofu
A quick, plant-forward pasta where grated tofu cosplays as a hearty ragù (no it doesn't), whole wheat spaghetti brings the fiber & of course Parmesaaaaaaaaaaan.
Half-Oil Whole Wheat Wraps
Soft whole wheat wraps with less Olive Oil and more Water, because water is life even though it's full of PFAS haaaaaa
Whole Wheat Naan
Soft, chewy whole wheat naan made with yogurt, olive oil, and a little yeast magic. It is skillet-cooked, planet-friendlier than takeout, and smug in the most delicious way.











