LUNCH

Serves 2 | Prep Time: 20 min | Cook Time: 20 min I love both grain and salad bowls. I put my yoga pants on and make myself a bowlful of veggies, grains, and protein—it’s so healthy that sometimes I don’t have to actually do yoga. Maple-Glazed Tempeh: 1 (8½ oz/240 g) package tempeh, cubed […]

Serves 2 | Prep Time: 40 min | Cook Time: 20 min As breakfast is the most important meal of the day, I often have it twice—you can never be too careful! You’ll be back for seconds, too, after tasting this delicious tofu Benedict. Hollandaise: 2 tablespoons all-purpose flour 2 tablespoons vegetable oil 1 cup

SERVES 2 This is a pretty classic take on panzanella, the Italian salad starring bread and tomatoes. I make these salads all the time as a way to use up any day- (or two) old bread. But in this case, I start with bakery-fresh bread and toast it to golden-brown goodness with olive oil. This

SERVES 2 This is my go-to pomodoro, which comes together in about the time it takes to boil the spaghetti. I prefer to use canned San Marzano tomatoes because they are the next-best thing to garden-ripe fruit. Don’t omit the herbs—both up front and at the end—because they add a ton of depth and brightness.

SERVES 1 ¼ cup sliced or slivered almonds 1 (6- to 8-ounce) skinless salmon fillet, pin bones removed 3 teaspoons Dijon mustard Kosher salt and freshly ground black pepper 1 tablespoon red wine vinegar 2 teaspoons grated fresh or prepared horseradish 2 tablespoons extra-virgin olive oil 1 cup thinly sliced spinach leaves 1 small red

SERVES 1 1 beefsteak tomato ½ teaspoon garlic powder Kosher salt and freshly ground black pepper 1½ cups freshly grated parmesan cheese 1 large egg 2 tablespoons whole milk ¼ cup shredded fresh mozzarella cheese 1 teaspoon extra-virgin olive oil 1 teaspoon balsamic vinegar ½ cup torn fresh basil leaves 1 Slice off the top

SERVES 1 2 tablespoons extra-virgin olive oil 1 small yellow onion, diced 2 garlic cloves, sliced 1-inch piece fresh ginger, peeled and thinly sliced Kosher salt and freshly ground black pepper ½ teaspoon red pepper flakes 1 (15-ounce) can crushed San Marzano tomatoes ¾ cup unsweetened full-fat coconut milk ¼ cup Faux Parmesan Cheese (