This anti-inflammatory chia pudding recipe lets you build your own flavor profile—fruity, chocolatey, spiced, or tropical. It’s an easy, make-ahead breakfast or snack that fits your routine and your cravings.

Turn rotisserie bones and veggie scraps into rich, gelatinous chicken broth. Simmer 1–2 hours, season, jar, and freeze for soups, stews, or sipping.

Creamy, bright green, and loaded with warm Indian spices, these spinach lentils are my go-to when I want something cozy but still fresh. Onion, garlic, ginger, jalapeño, and whole spices get bloomed in ghee, then blended with baby spinach and a small amount of mint to keep the flavor vibrant. Stir in Greek yogurt and tender brown lentils, then serve over rice or with naan (paneer optional).

This spinach and mushroom frittata is an easy, protein-packed meal that feels a little fancy with almost no effort. Sautéed onion, crimini mushrooms, and spinach get folded into fluffy eggs and tangy goat cheese, then finished in the oven until perfectly set. Top with a few halved grape tomatoes for a fresh pop of flavor, and broil briefly for a lightly golden top. Perfect for breakfast, brunch, or a quick weeknight dinner.

Fudgy, flourless black bean brownies made in a muffin pan with cocoa powder, coconut oil, vanilla, and a pinch of sea salt. These protein- and fiber-friendly brownie muffins blend up fast in a food processor, bake in 20 minutes, and freeze well for easy make-ahead treats. Optional sugar-free chocolate chips add extra texture. Client recipe submission by Joey D.

This anti-inflammatory kale and pomegranate salad combines crisp greens, juicy pomegranate, crunchy seeds, and a zesty citrus dressing for a colorful, nutrient-dense dish that’s naturally gluten-free and perfect as a vibrant side or light main.

Roasted Brussels Sprouts with Goat Cheese & Pomegranate

Delicious tuna salad