These Apricot Coconut Bliss Balls are made with dried apricots, shredded coconut, oats, and almonds, blended together and rolled in coconut flakes. Everything here is plant-based, and the dried apricots give these a tangy, slightly floral sweetness that’s different from the usual date-based energy ball. I make these when I want a lighter, brighter snack…

These Protein Balls are made with peanut butter, oats, dates, chia seeds, flax seeds, and chopped almonds, blended together into a mixture that’s dense with fiber and healthy fats. This is the loaded version of an energy ball, with enough seeds and nuts mixed in to keep you full for hours. They’re perfect for meal…

This layered Casserole is made with thin lengthwise slices of eggplant and zucchini alternating with a ground chicken and tomato filling, finished with a tomato sauce and cheese topping baked until bubbly. It’s built moussaka-style, with the vegetables doing the work of separating each meat layer instead of pasta or potatoes. I make this on…

This Zucchini Chicken Casserole is made with sliced zucchini, shredded chicken, and a creamy cheese sauce, baked together into a simple, comforting dinner. It’s a good way to use up a summer glut of zucchini without turning to bread or muffins. I make this on weeknights when I want something filling that doesn’t need a…

This Spinach Lasagna is made with layers of pasta, a ricotta and feta cheese filling, wilted spinach, and marinara sauce, baked until bubbly and golden on top. The feta adds a tangy edge that a plain ricotta filling doesn’t have, which keeps this from tasting like every other vegetarian lasagna. I make this for meatless…

This Chicken Spinach Cauliflower Casserole is made with shredded chicken, wilted spinach, and roasted cauliflower, all baked together in a creamy cheddar sauce. It’s a low-carb dinner that still eats like a full comfort food meal, with the cauliflower standing in for a heavier starch. I make this on weeknights when I want something filling…

This Zucchini Lasagna is made with thin zucchini strips standing in for pasta noodles, layered with a rich bolognese sauce, ricotta, and mozzarella, baked until bubbly. Salting and roasting the zucchini first is what keeps this low-carb version from turning into a watery mess. I make this when I want lasagna flavor without all the…

This Mushroom Spaghetti is made with browned cremini mushrooms tossed with spaghetti in a classic bechamel sauce, finished with a good amount of parmesan. Bechamel gives this a thicker, more velvety coating than a cream-based sauce, closer to what you’d find under a baked pasta dish. I make this when I want something that feels…

This Lasagna Soup is made with ground chicken, a rich tomato sauce, and broken lasagna noodles simmered right in the pot, finished with a dollop of ricotta and a sprinkle of mozzarella. It’s everything you like about lasagna, without the layering or the baking time. I make a big pot of this on weeknights when…

This Lemon Pepper Spaghetti is made with fresh lemon juice and zest stirred into a butter and parmesan cream sauce, finished with a generous crack of black pepper. It’s bright and a little sharp in a way that a plain alfredo isn’t, which keeps it from tasting heavy. I make this on nights when I…