Recipes

Fresh lime and ginger add zest to this simple chilled salad. Soba noodles, made from buckwheat, are a good source of manganese, fiber, iron and thiamine.

Perfect for chillier months (and a win with kids, too), this hearty lunch will keep you fueled well past any midday slump.

Turn this classic vegetarian dish into a super-simple lunch solution: Throw the ingredients in a slow cooker on Sunday, cool in the fridge and enjoy all week long.

A filling, flavor-rich salad that offers up everything you need in the middle of the day—protein, nutrients, energizing vitamins and great taste. Keeps in the fridge for 3-5 days, or freeze for up to 3 months.

This year, dye your Easter eggs with natural shades made from fruits, vegetables and drinks—and leave artificial colorants and toxins behind.

Save hundreds of calories and dozens of grams of saturated fat by whipping up this healthier version of a fast-food favorite Shamrock Shake.

Take your next batch of deviled eggs to new heights with these delish variations.

A nutritious soup full of flavorful veggies, aromatic herbs and quinoa—plus Manitoba Harvest’s Hemp Hearts, which are rich in fiber, omegas and plant-based protein.

Teach your children to eat better through experiential learning.