This easy one pot Mujadara is a twist on a popular Middle Eastern comfort food where warmly spiced lentils and rice are the base and deeply caramelized onions are the star. Recipes for Mujadara often use three different pots for caramelizing the onions, cooking the lentils, and cooking the rice. Here, we’re doing everything in one pot. It’s incredibly inexpensive to make, super nutritious and healthy, high protein and high fiber, and absurdly delicious. It also happens to be completely vegan/plant-based, if that’s your thing!

In my research for this recipe, I found most Mujadara recipes not only use three separate pots, but also use white rice. I love white rice, but here I’ve opted for brown rice. This not only adds nutrition and fiber, but it cooks in the same amount of time as the soaked lentils. Which makes the Mujadara easy to cook in one pot with less hands-on time. The nutty, earthy flavor of brown rice works really well here.

The caramelized onions are a must here, so be sure to plan ahead. It will take about 40 minutes to caramelize the onions properly, but it’s worth it and pretty hands-off.

...GET THE RECIPE for One Pot Mujadara (Middle Eastern spiced lentils and rice with caramelized onions)!

This Broiled Sheet Pan Tandoori Salmon features skinless salmon filets coated in a tandoori spiced yogurt mixture, broiled along with cherry tomatoes and garlic. Broiled tandoori salmon could not be easier to make – or faster – at only 20 minutes total for the whole meal. You’re going to love this incredibly flavor-packed Indian inspired recipe that’s easy enough for a weeknight but delicious enough for special occasions!

Tandoori refers to an Indian method of cooking in a tandoor, which yields high heat. A broiler is a great substitute for a tandoor and yields a beautiful dark char on top of the salmon and the tomatoes which gives it so much flavor. But flavor aside… my favorite thing about using the broiler? How FAST it is!

Lately I’ve taken to using my broiler more and more. Part of this was because my oven broke for a few weeks and my “bake” setting didn’t work. But what I discovered was that broiling some veggies like asparagus and broccoli, and proteins like chicken thighs and fish, was far better than roasting. It’s like taking a grill indoors. You get gorgeous charred spots and a deeper flavor.

...GET THE RECIPE for Sheet Pan Tandoori Salmon with Burst Cherry Tomatoes!

This Spring Lentil Vegetable Soup features all your favorite in-season vibrant green produce, like leeks, asparagus, and peas. An fresh spring herb pistou (a sauce similar to pesto) is spooned on top of each bowl, adding zingy, fresh, garlicky flavor. This soup is incredibly healthy and green vegetable-forward, yet hearty and filling with the added lentils. My honest description here is that it tastes like a salad, but it’s a soup! Perfect for that chilly early spring weather.

In New England, spring is fickle. It will be warm, the birds will start chirping, the bulbs will start shooting up from the ground. And within a few days, you’re faced with chilly, rainy weather again. This spring lentil vegetable soup is perfect for those kinds of days. When fresh green plants and food are on your mind, but your body still needs something warm.

My favorite thing about this soup is how fresh it tastes. The quick cooking veggies – asparagus and peas – are stirred in at the end of cooking for only a few minutes until they’re crisp-tender. Very often, soups include veggies that are cooked to smithereens or pureed. But sometimes you don’t want your veggies to be mushy, you know?

...GET THE RECIPE for Spring Lentil Vegetable Soup with Fresh Herb Pistou!

This creamy spinach and eggs features only four main ingredients – green onions, baby spinach, Greek yogurt, and eggs – and takes only 15 minutes to make in one pan! Greek yogurt is used instead of cheese or heavy cream to give the consistency of a creamed spinach in a lighter, healthier way. Eggs are cracked directly into the creamy spinach mixture and cooked right in the pan. This is such an easy way to get healthy greens in for breakfast, but this meal is great any time of day especially for a fast dinner!

Is it insensitive of me to post an egg recipe during these times of high egg prices? Perhaps. But hear me out. With only three other ingredients – and relatively inexpensive ones at that – this is a delicious way to really showcase eggs in all their glory. In this economy, we’re treating our eggs real nice and giving them the respect they deserve.

This healthy and delicious meal is perfect for breakfast – getting a good dose of healthy veggies in is such a great way to start the day! I wouldn’t hesitate to make this creamy spinach and eggs recipe for a quick dinner either.

...GET THE RECIPE for Creamy Spinach and Eggs!

There’s a reason why I named this recipe Turmeric Soup with Chickpeas and not the other way around! Turmeric really is the star of the show, here. This Turmeric Soup with Chickpeas, Orzo, and Spinach truly highlights one of the most delicious (and healthy!) spices out there. With a gorgeous, sunshiny, bright yellow broth and an earthy, peppery flavor – complimented by adding fresh lemon (or lime) juice – this protein-packed, anti-inflammatory, plant-based soup will keep you warm, cozy, and healthy all winter long.

I love the chickpea, orzo, and spinach combination because it’s so easy with barely any prep (and it’s easy to make vegan/plant-based, if that’s your thing!). And orzo always makes me happy in a way I can’t describe!

But the other thing I love about this Turmeric soup? Because the most important part is the flavorful, Persian-esque, turmeric-based lemony broth, it’s easy to make this your own with a protein of your choice or other grains (like rice, for a gluten-free version), and veggies. Have fun with it and make it your own – you really can’t go wrong here!

Ingredients and Substitutions

• Turmeric – the star of the show!

...GET THE RECIPE for Turmeric Soup with Chickpeas, Orzo, and Spinach!

This Roasted Cauliflower Pasta is a truly special, delicious, and flavor-packed recipe. Cauliflower is roasted alongside onions, garlic, and breadcrumbs until everything is nice and crispy. Goodness – the breadcrumbs!! They absorb all that delicious flavor and olive oil as it roasts. The roasted cauliflower with breadcrumbs alone is a great side dish. But to make it a whole meal, it’s all tossed with cooked pasta, along with lemon juice, capers, and parsley. You’re going to love this easy but incredibly special recipe (one that just happens to be vegan) that’s sure to wow anyone!

I think the thing that surprised me most about this absolutely decadent tasting recipe is the fact that it has NO cheese. Which is SO unlike me when it comes to pasta. In fact, this roasted cauliflower pasta is completely vegan! Not to mention it’s inexpensive to make.

The crispy roasted breadcrumbs kind of take the place of what normally would be a sprinkling of parmesan. They add a salty, umami-esque flavor, especially since they are roasted alongside the onions and garlic. They absorb all those flavors, as well as turn a gorgeous golden-brown color and crisp to perfection from soaking up some of the onion and garlic infused olive oil as it roasts.

...GET THE RECIPE for Roasted Cauliflower Pasta with Crispy Onions and Breadcrumbs!

Hello, lentil and barley soup! This recipe is such a great start to soup season now that it’s September (already?!). It’s cozy, hearty, and filling, and adding fresh cilantro (or parsley) and lime juice maintains a fresh, bright, light flavor. This is a super healthy and well-rounded soup – packed with nutrients, fiber, plant-based protein, and tons of veggies (including baby spinach, stirred in to wilt at the end of cooking). Pearl barley and lentils take the same amount of time to cook, making them an easy pairing for this soup. Use rice or quinoa for a gluten-free version, and use your stovetop, pressure cooker, or slow cooker for this lentil barley soup recipe.

It’s soup season, y’all!! If you’ve been with Bowl of Delicious for a while you know I’m all about the soups (this is BOWL of Delicious, after all). If there is another category of food that is so easy to make incredibly tasty, healthy, hearty, in bulk to freeze, in one pot with very few dishes, and that feeds both your body and soul, I don’t know about it.

...GET THE RECIPE for Lentil and Barley Soup!

This easy puff pastry zucchini and summer squash tart only takes a few minutes to throw together with barely any clean-up! This is a great way to use all that fresh summer time zucchini and squash. With sun-dried tomatoes, some oregano sprinkled on top, and a drizzle of balsamic glaze after it’s done cooking, this is perfect for a light lunch or dinner – or an appetizer cut into small pieces. Plus, it’s great served room temperature, so it’s perfect to put out for a party.

So, when I set out to create this recipe, I was originally going to do one of those upside-down puff pastry situations you’ve probably seen all over instagram and tiktok. Like these.

But honestly, was I really going to spend time cutting up the puff pastry and arranging each individual one? No. One giant puff pastry tart was the answer here. Plus, zucchini and summer squash have a lot of water in them, and if they were baked upside-down, that water would have nowhere to evaporate. It likely would have resulted in a soggy, mushy zucchini situation.

So here we are with a big ol’ zucchini puff pastry tart – baked right-side-up – that you can just cut up with a pizza cutter after you’re done!

...GET THE RECIPE for Puff Pastry Zucchini and Summer Squash Tart!

Allow me to introduce you to Spaghetti Tonno e Burro – literally, spaghetti with tuna and butter. A three-ingredient, 10-minute recipe, this will have you literally jumping for joy at both its ease and comforting, simple taste. A minimalist Italian pantry meal that requires literally only three ingredients: olive oil-packed tuna, butter, and spaghetti. This is a perfect easy pasta recipe for hot summer evenings and busy weeknights.

You’ll also need some salt and pepper, as with almost any recipe. Freshly ground black pepper is pretty important (unless you are my children, who like black pepper unless you can *see* it – commence eye rolling). And, depending on the brand of tuna you use and how much you salt the pasta water, you may need some extra salt on hand.

Spaghetti Tonno e Burro is reminiscent of a tuna casserole, but light years better in my opinion. It’s not as heavy, and it’s SO much easier to make. But if you like a tuna casserole – or *kind of* like tuna casserole but wish it was a bit lighter – you’ll definitely like this.

This tuna pasta recipe is gorgeous in its simplicity.

...GET THE RECIPE for Spaghetti Tonno e Burro (Spaghetti with Tuna and Butter)!

Today we’re making Bánh Mì Hot Dogs – a twist on a Vietnamese Bánh Mì sandwich, which usually comprises marinated grilled pork (or other protein) with pickled veggies and herbs on French bread. We’re going to use all those toppings – plus some spicy mayo and cucumbers – on a regular ol’ hot dog and hot dog bun, for an easy and delicious dinner you can whip up in under 15 minutes!

A Bánh Mì is easily one of my favorite sandwiches. Maybe even my top sandwich pick ever (a bold statement!). And while I’ll go for an authentic Bánh Mì to-go any time, a hot dog version is a fast and easy way to scratch that itch at home and a super fun way to elevate of the USA’s favorites: the humble hot dog!

Because we’re using a hot dog as the protein instead of the super flavorful, marinated meat that usually goes in a Bánh Mì sandwich, we’re going to pump up the flavor in another way. I love using a homemade spicy mayo as a spread on these for this reason.

Without further ado, let’s make some Bánh Mì hot dogs, shall we?

...GET THE RECIPE for Bánh Mì Hot Dogs!

Here’s a delicious spring recipe: Lemony Orzo with Spring Vegetables, packed with all the delicious green spring vegetables you love like asparagus, leeks, peas, and spinach. Everything is tossed with olive oil, lemon, and garlic, along with lots of fresh spring herbs like dill and chives. I love adding feta cheese to it as well, but you can leave it out if it’s not your thing. You’ll love this easy, one-pot, plant-based, incredibly nutritious and flavorful, risotto-like recipe!

The thing that makes this recipe extra delicious and special: the dressing/sauce is added AFTER cooking everything. It’s made from a simple blend of extra-virgin olive oil, lemon juice and zest, and fresh minced garlic. All three of these ingredients change in taste when they are cooked. Adding these ingredients to the orzo off-heat ensures that their taste stays pure – the olive oil stays fruity and peppery, the lemon nice and bright, and the garlic, warmed just slightly from the warmth of the pasta, infuses into every bite.

To serve, I like to drizzle with even more olive oil, and top with some crumbled feta and extra herbs.

And if you like, you can serve this orzo cold as more of a pasta salad (I’ll get to that later in the post!).

...GET THE RECIPE for Lemony Orzo with Spring Vegetables, Garlic, and Herbs!

This Turkey Chili is such a easy, healthy, and delicious recipe, cooked in the slow cooker, on the stovetop, or in your Instant Pot! It’s super flavorful and nutritious (chock full of veggies – zucchini, corn, tomatoes, and peppers, black beans, and lean ground turkey). It’s a cheap recipe to make, especially because the whole batch uses only one pound of ground turkey.

This turkey chili is a lighter version of chili – with no beef and stuffed with veggies. It’s packed full of flavor with onions, garlic, and spices – smoked paprika, chili powder. The cocoa powder is my secret chili ingredient that gives it a velvety smooth texture and mole-like flavor!

It couldn’t be easier to make. And like most chili recipes, the longer it cooks, the more flavor it develops. If you’re making it on the stovetop, you can get away with a 30 minute simmering time, but when I made this I let it simmer away for four hours on the back burner and the flavor was just *chef’s kiss*.

This low and slow cooking method makes this turkey chili a great candidate for a slow cooker or pressure cooker as well – and I’ll provide instructions below for all three cooking methods.

...GET THE RECIPE for Turkey Chili with Veggies and Black Beans (Crockpot, Stovetop, + Instant Pot)!

Have you ever heard of Rhode Island Clam Chowder? This clear broth clam chowder has no cream or milk, and is a lighter clam chowder than other versions. It’s so simple and easy to make in only 30 minutes, especially because this version uses canned clams (but feel free to use fresh if you want!).

You’ve heard of New England clam chowder, and maybe you’ve heard of Manhattan clam chowder (which has tomatoes in it), but have you ever heard of clear broth clam chowder from Rhode Island (and Connecticut)? It’s simple, delicious, easy to make, and lighter than its creamy counterpart. Plus, because it has no cream or milk in it, it’s easy to make it dairy-free (though I love adding a little butter for flavor and richness).

Rhode Island has so many unique cuisines specific to the area. From bakery pizza (which honestly I just don’t get) to stuffies to clamcakes and coffee milk, it’s amazing how much is unique to the tiny state! And this clear broth Rhode Island clam chowder is a staple in the area.

...GET THE RECIPE for Rhode Island Clam Chowder (Clear Broth Chowder)!

Creamy Chicken and Rice Soup is the ultimate comfort food – creamy, simple, and easy to make with only a few ingredients. Using rotisserie chicken is an easy shortcut that guarantees flavorful chicken (and you don’t have to fuss with raw chicken!). Enriched rice, which has less starch in it than other kinds, helps guarantee the creamy chicken rice soup leftovers will be great without the rice getting mushy. You’ll love this easy comforting soup recipe!

This creamy chicken and rice soup recipe is roughly based on my Chicken and Dumplings recipe, which is one of Bowl of Delicious’s most popular recipes. That recipe adds fresh thyme to the dumplings, and this chicken and rice soup uses fresh thyme in the soup itself. But no fussing with dumplings here! You get a lot of the same flavor with less work.

And because we’re using enriched rice here (also known as converted or parboiled rice), the leftovers hold up really well. This kind of rice is less starchy than others, which prevents it from getting too mushy in the soup. This means you can make a big pot of this soup and enjoy it all week, or freeze some for later!

...GET THE RECIPE for Creamy Chicken and Rice Soup!

Portuguese Kale Soup is so much more than just greens or kale! Traditionally, Portuguese smoked sausages, such as chouriço or linguiça, are used as the meaty base, with beans added as well as potatoes, making for an incredibly hearty and nourishing soup. If you can’t get your hands on Portuguese sausages, you can easily use a Spanish chorizo, Kielbasa, or another smoked sausage of your choice. You’ll love the little bit of apple cider vinegar added at the end!

I’m all about a dinner soup! You know, a soup that has everything you need for it to be a complete meal? Protein, starch, and veggies all in one. It’s a soul-warming one-pot meal that will leave you satisfied. (Though I wouldn’t say no to a side of crusty buttered no knead bread here, either).

You’ll love Portuguese Kale Soup, a staple in Portuguese cuisine. Living in Rhode Island, it was easy for me to get my hands on some linguiça and chouriço for this recipe, both common Portuguese sausages. But you can use any smoked sausage you have available to make it – kielbasa, Spanish chorizo, etc.

...GET THE RECIPE for Portuguese Kale Soup!

This Gochujang Tofu recipe is packed with sweet, spicy, and tangy flavor, and it cooks up incredibly quickly in a skillet! The tofu is torn into small pieces before coating in cornstarch and pan-frying – the small size resulting in more surfaces to crisp up and coat in delicious sauce! The sweet and spicy sauce features a base of Gochujang, a fermented Korean chili paste that’s readily available in most grocery stores (which you’ll want to start adding to everything!).

I love serving this Gochujang tofu in a bowl with rice, sprinkled with green onions, cilantro, and sesame seeds. It would also be great in a Korean-inspired taco situation!

This recipe couldn’t be easier, and it only takes about 20 minutes to make. It’s a delicious protein-packed plant-based meal (say that 10 times fast).

While tofu can be a bit bland and boring on its own, there are some tricks for making it super flavorful. Aside from coating in this delicious Gochujang sauce, for best results, I recommend freezing and defrosting the tofu before using. This gives it a more porous, chicken-like texture. Pressing the tofu to rid it of its liquid can also help the flavor and texture of tofu.

...GET THE RECIPE for Spicy Gochujang Tofu!

This Greek Zucchini Casserole, or Sfougato – which is very similar to a crustless quiche or frittata – features crumbled feta cheese and beaten eggs, along with green onion and herbs, all mixed together and baked in a rectangular pan. You can also use yellow summer squash, or a mixture of both here! I know I’m always looking for ways to use up my garden summer squash and zucchini, and this is a great way to pack a lot into one delicious and healthy recipe, perfect for breakfast, lunch, or dinner – and great for reheating all week.

Sfougato is a Greek baked egg dish, similar to a quiche, frittata, or baked omelette, but with the emphasis on the veggies instead of the eggs. We’ll use FOUR whole zucchini here – whereas a quiche or frittata focuses mostly on the eggs with a few extra ingredients, this casserole really features the zucchini squash in all its glory, the egg giving it structure and texture.

Like most recipes with zucchini, you can easily substitute yellow summer squash in this recipe, or use a mix. But I love how the vibrant green zucchini, herbs, and green onion permeate the whole thing – especially when topped with some bright red tomato slices (which are optional, but so pretty and delicious!).

...GET THE RECIPE for Greek Zucchini and Egg Casserole (Sfougato) with Feta and Herbs!

These Spanakopita Turkey Burgers are such a fun mashup of two of my favorite foods: burgers, and spanakopita (Greek spinach pie)! The burger patties are packed with veggies and flavor- a mix of fresh spinach, crumbled feta cheese, lemon, and dill, along with lean ground turkey (or chicken, or other ground meat). A simple lemony, garlicky Greek yogurt sauce with herbs is the perfect accompaniment to spread on the burgers when serving. And since they’re baked in the oven on parchment paper, clean-up is a breeze and you don’t have to worry about overcooking the turkey!

I’d be lying if I said I’d never met a turkey burger I didn’t like. I frequently don’t like them. When it comes to burgers, I’m usually a purist and go for beef.

BUT. Not anymore. All the usual problems of turkey burgers – the dryness, the blandness, the boringness – all go away with this recipe. All the flavor of spanakopita – in a high protein, burger form!

These turkey burgers are juicy! Baking them in the oven until they are just cooked to temperature ensures they don’t dry out from overcooking.

...GET THE RECIPE for Spanakopita Turkey Burgers with Yogurt Sauce!

This recipe for Spaghetti with Meat Sauce cooks in – you guessed it – only one pot! And you only need THREE INGREDIENTS! The dried spaghetti cooks directly in a mixture of ground beef, jarred sauce, and water, resulting in an almost absurdly easy dinner with only one pot to clean. As a bonus, all of the starch from the pasta stays in the sauce, resulting in a luxuriously thick sauce that sticks to every piece of spaghetti – no watery spaghetti here!

One pot pasta recipes are some of my favorite things to make on busy weeknights. Of course, there is the bonus of only having one pot to clean. But you also take a lot of the fuss out of cooking pasta – no straining, no saving pasta water to stir in the sauce, and it’s a much more hands-off approach.

I’ve already shared a few one pot pasta recipes here – one pot taco pasta, one pot sausage and spinach pasta, and one pot sausage and broccolini orecchiette. I’m excited to add this incredibly simple one pot spaghetti with meat sauce to the collection – especially because you only need THREE ingredients for it!

...GET THE RECIPE for One Pot Spaghetti with Meat Sauce!

This recipe for Fish en Papillote (which is French for Fish in Parchment) couldn’t be easier – and talk about EASY cleanup! In this elegant recipe, cod (or another fish) is set atop sun-dried tomatoes, summer squash, corn, and green onions, then drizzled with lemon garlic herb butter and sprinkled with capers. The whole meal is wrapped in parchment paper, then baked. The parchment packet creates a seal that keeps the steam in while everything cooks, resulting in a perfectly flaky and moist result and infusing all of the flavors into the fish and veggies.

This recipe is another collaboration between me and my dad! A while back, I got to share his recipe for New England Fish Chowder, and you all LOVED IT. We’ve been planning yet another delicious (and easy!) fish recipe for some time now. Here it is – Cod en Papillote!

So why should you consider cooking fish in parchment paper? There are three main reasons:

1. Easy clean-up! I’m telling you – this has to be the easiest, and cleanest, way to cook fish. The clean-up is incredibly minimal – everything is both cooked and served in a nice neat little parchment packet.

...GET THE RECIPE for Fish en Papillote (Cod in Parchment Paper) with Garlic Butter and Veggies!

This Taco Salad recipe is so easy, so hearty, and so flavorful! Featuring ground turkey and black beans, this is a bit of a healthier take on taco salad, which usually features ground beef. This taco salad is packed with lean protein and nutrient-packed black beans, without skimping on flavor. Especially with the creamy avocado cilantro dressing drizzled on top! If you’re looking for a dinner salad the whole family will love, look no further.

I love a good dinner salad, especially in the summer. This recipe does require some more cooking than your typical salad, but it’s worth it. I personally cook some tortilla strips from scratch (which is super easy to do), though you can certainly use any tortilla chip you like. And the ground turkey, browned with taco seasoning and the black beans, only takes a few minutes to cook.

This taco salad features layers of cool, crunchy iceberg lettuce (which I personally love and think it often gets a bad rap), tomato, cheese, cilantro and onion, and the crunchy tortilla strips and warm, savory turkey and beans, all drizzled with the creamy tangy dressing. You’ll love all the different things going on in this easy recipe!

...GET THE RECIPE for Easy Taco Salad with Ground Turkey and Black Beans!

Move over, boring salads – this Mango Avocado Salad is in anything but! With a hearty boost of protein and flavor by adding spicy blackened tofu (or shrimp, or chicken!), this salad is packed full of sweet, salty, spicy flavors. With the creamy chunks of avocado as well as a creamy avocado lime dressing, you’ll be in salad heaven.

If you’re looking for a fresh new salad to add to your rotation, look no further. This mango avocado salad is anything but ordinary, bursting with unique flavors and hearty and satiating protein and healthy fats.

I’m a huge fan of sweet and spicy combinations, and mango is one of my favorite fruits to pair with spicy or savory foods. Whether it’s mango salsa with fresh jalapeño peppers, mango quinoa salad, shrimp ceviche, or blackened fish tacos topped with mango salsa, it’s a wonderful fruit to add to meals for naturally sweet flavor.

(Though I do acknowledge mangos can be kind of a pain in the neck to peel and cut, which is why I wrote a whole tutorial on two ways for how to cut a mango! And you can always buy them pre-cut.)

In this post I’ll take you through how to make the salad dressing super creamy and smooth, as well as how to blacken the tofu, and how to make the salad vegan, if that’s your thing.

...GET THE RECIPE for Mango Avocado Salad with Blackened Tofu!

This vegan Black Beans and Rice Recipe is such a CHEAP, easy, healthy, and QUICK vegan side or main! It comes together in only about 20 minutes, using canned beans and fast-cooking basmati rice as a shortcut. This beans and rice recipe is simply flavored (making it a perfect food for everyone from toddlers to grown-ups). It’s delicious as is with a wonderful creamy texture, but it’s easy to add spices and flavors to make it your own.

The best part about this recipe is that you probably already have most of the ingredients right this very moment in your kitchen. If you keep canned black beans, onions, and white rice in your pantry, you’re pretty much set! Add some cumin, fresh lime, and cilantro and you’re good to go.

If you’re looking for a budget-friendly, protein-packed, plant-based meal you can feed your whole family, this is it. My daughters have loved this meal since they were 1 and 2 years old – they cleaned their plates in record time when I served them this. These black beans are perfect for baby-led weaning or for toddlers, but tasty enough for the whole family!

...GET THE RECIPE for Easy 20-Minute Black Beans and Rice!

These fresh Veggie Wraps have hummus and avocado for a creamy texture, flavor, and satiating protein and healthy fats! You’ll LOVE the energy boost you get from this dose of raw veggies – the key is adding those creamy ingredients to balance their crunchiness, and cutting all the veggies pretty small for a homogenous texture and a wrap that doesn’t fall apart. And the greens? Don’t skip tossing them with a simple dressing of extra-virgin olive oil, balsamic vinegar, and salt and pepper. You’ll never have a veggie wrap any other way!

Do you ever just feel like you need some vegetables? After a few too many days of eating out, or going on vacation, or just being busy in general, I often find body asking me – nay, DEMANDING – that I eat vegetables. These wraps are my favorite way to get my body what it needs at these times – or any other time I want to up my intake of healthy veggies!

And if you find yourself reaching for an afternoon coffee as an energy boost, may I suggest one of these wraps for lunch as an alternative? Having a raw veggie-based snack or meal can be very satisfying and give you a legitimate huge boost of energy when you need it!

...GET THE RECIPE for Veggie Wraps with Hummus and Avocado!