Fresh plant-based recipes every week | Meal prep coming soon
Raw cacao and peanut butter make this taste like dessert. It is a great after-practice refuel.
Soft mini tacos filled with seasoned smashed black beans, served with crunchy veggie sticks, hummus and fruit for a build-your-own plate.
Whole wheat tortillas spread with hummus and rolled with spinach, carrot and red pepper, then sliced into colorful pinwheels.
Creamy, golden macaroni with a dairy-free sauce made from butternut squash, cashews and nutritional yeast.
Bite-size sweet potato tots baked until crispy. A homemade take on the cafeteria classic.
The classic pink smoothie kids love, made with frozen strawberries, banana and a scoop of oats for staying power.
Two easy fruit smoothies, one bright green and one berry purple, sweetened only with fruit and packed with hidden greens.
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