“I just hate eating vegetables” tends to be the most common sentence I read when I get a new client intake form. It usually comes straight after reading that said client’s main goal is to “lose fat and gain muscle.” If that gives you any consolation for not being a fan of veggies, GREAT. But in years of coaching, I’ve learned it’s not so much about hating vegetables as much as not knowing how to prepare them or make them enjoyable.

To me, salads are a great way to add veggies to your day, to clean out your refrigerator and put leftovers to good use, and to pack in a lot of nutrients in a single meal. They are easy to customize, simple to make, a great option regardless of your nutrition goals, and a food I hope we can redeem after it has been clouded by diet culture.

As the seasons change, our bodies often crave fresh ingredients and lighter meals. When you’re prepping for a busy week, it can be tough to not lean on convenience, but there are easy ways to still get in plenty of whole foods and protein from plant-based sources without spending a ton of time doing so. This easy healthy vegan peanut noodle bowl packs a punch of plant-based protein, is full of fresh veggies and is an easy meal to prep for the whole week!

Gearing up for the last weekend of the summer, burgers are always on the menu but this year, we’re opting for homemade veggie burgers. This week, we’re sharing this recipe for macro-friendly veggie burgers that are packed with plant-based protein.

We’re sharing this yummy stuffed shell recipe that’s high in protein, lower in calories, and uses one of our favorite plant-based meat alternatives.