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Tofu Chard Saag

A creamy yogurt-chard sauce surrounds cubes of pan-seared tofu in this aromatic, satisfying riff on Indian saag. Being able to use both the leaves and tender stems makes Swiss chard a two-for-one star in the kitchen. Serve with rice or naan.

Tip

Nuts, like almonds, are an even better crunchy garnish when roasted. But you don’t need to fire up the oven to get the job done. Toss a handful of nuts with a little bit of neutral oil, such as grapeseed, and spread in a single layer on a microwave-safe plate. Microwave on high in 1-minute intervals, stirring between each interval, until nuts are fragrant and a few shades darker, about 5 minutes total.

Matcha Soba Salad

This salad is a great way to welcome spring. Cha soba are buckwheat noodles that have matcha green tea added to them. They can be easily sourced next to the regular soba noodles in the Asian section of some grocery stores. To make this into a more substantial meal, serve topped with some slices of simply roasted chicken or salmon.

Tip

This salad is easily customizable to incorporate whatever vegetables are hanging around in your refrigerator. Ribboned carrot strands, julienned peppers, or thinly sliced celery would all add a great crunchy contrast to the soft noodles.

Matcha Swirl Banana Muffins

These pretty muffins are a great on-the-go breakfast or midday snack. The spottier and browner the bananas, the better for this recipe. Very ripe bananas have a stronger banana taste, making for a tastier muffin.

Tip

For a more indulgent treat, try stirring a handful of mini chocolate chips into banana batter before swirling with matcha batter.

Matcha Sushi Bowl

For lovers of sushi, this is a great way to enjoy your favourite Japanese flavours at home. Sushi-grade seafood can be found frozen in Asian grocery stores.

Tip

If you’re not a fan of raw seafood, feel free to substitute thinly sliced cooked salmon, chicken, or even pan-seared tofu.

Chickpea Spinach Waffles

Who says waffles are just for breakfast and must be draped in maple syrup? Adorned with herby tomatoes and oozy eggs, these green waffle stacks are worthy of the fanciest of bistros. Instead of fried eggs, the waffles can also be topped with poached ones. Don’t forget to place the hot sauce on the table. The waffle batter can be prepared up to two days in advance and chilled.

Tip

Made by grinding up dried chickpeas, garbanzo flour is one of the most nutrient-dense gluten-free options on the market. Not overpoweringly beany, garbanzo flour has a subtle sweetness that works well in an array of desserts or savoury dishes.

Collard Chicken Wraps with Green Hummus

Fairly mild in flavour and sturdy enough to hold plenty of fillings, collard greens are a fresh alternative to flour-based wraps. Roll them up with this verdant hummus and protein-packed chicken and you’ve got a hand-held midday meal that will be the star of the office. If you have some microgreens on hand, go ahead and toss those into the fold. For a vegetarian dish, swap out the chicken for slices of smoked tofu.

Tip

Soaking and cooking dry chickpeas with baking soda helps break down the chickpeas for the creamiest hummus imaginable. The extra step of heating the greens briefly helps the hummus retain its brilliant green hue.

Stuffed Collard Leaves with Pomegranate Dipping Sauce

It took me a while to warm up to collard greens. The recipe that turned me around was surprisingly simple: using raw or gently steamed collard leaves as an easy, nutritious wrap. In this version, collard leaves are stuffed with freekeh, lentils, currants and toasted pine nuts. The filling is spiked with za’atar, a vibrant Mediterranean spice blend of oregano, cumin, sumac and sesame. I like to serve them with a creamy pomegranate dressing. Note that the recipe calls for 10 collard leaves; you’ll only use eight of them, but it’s a good idea to prepare a couple of extra ones in case any split or fall apart during cooking or rolling.

Sesame Citrus Soba Salad

The citrus in this recipe—a combination of orange and lime—adds brightness without being overly sweet or tart. It’s a perfect contrast to the bold flavors of garlic, ginger and tamari, not to mention the earthiness of buckwheat noodles. The salad is easy to pull together for a casual lunch or light dinner. To make the dish even more substantial, you can add marinated and baked tofu cubes, or you can serve it bowl-style, with extra steamed vegetables.

Sweet Potato Nacho Fries

Sweet potato fries are one of my favorite things to eat, and for a long time I wondered how I could transform them from a side dish into a full meal. The answer is to load them up with lots of fixings, including black beans, avocado and fresh vegetables, and then smother them with a creamy cashew-based queso sauce. The recipe for the sauce is worth doubling and keeping on hand: it’s delicious on baked potatoes, nachos, tostadas or Mexican rice. You can top the fries with any of your favorite nacho fixings, including hot sauce, salsa and pickled jalapeño chiles.

Flourless Sea Salt Chocolate Squares

These vegan and gluten-free (and grain-free) slices are extra dense, getting their fudgy texture from pinto beans (you won’t taste them, though!). A dash of flaky sea salt makes these holiday appropriate, giving your cookie tray a bit of oomph this season.

Baking tip: Melted butter swap

In many recipes, melted butter can be replaced with coconut oil, creating a treat full of medium-chain triglycerides for weight maintenance. Look for candy canes made with natural cane sugar and vegetable dye in your local health food store to chop and crumble on top before baking, adding even more visual appeal.

Fish-Free Ceviche with Hearts of Palm

Ceviche is typically made with raw fish or shellfish that is marinated in an acid like lime or lemon juice. This marinating cooks the fish without heat. Substituting with hearts of palm is one of the cleverest vegan swaps you’ll ever make—promise! You simply dress the hearts of palm with the acidic juices instead of marinating them for hours, which makes this recipe a refreshing starter that’s also weeknight friendly.

Hawaiian Portobello Pineapple Stacks

The grilled pineapple in these stacks offers a smoky sweetness, and the portobellos are surprisingly high in healthy antioxidants. To make your stack look like a burger, double down on portobellos and cap each stack with another mushroom.

Forbidden Thai Pudding

This delish dish, topped with tropical fruits and shaved coconut, will leave you with one question: can anything this easy be good—and good for you? Actually, yes. Much of this pudding’s nutritional power comes from black rice, which has more protein and fiber than any other rice (take that, jasmine!). Plus, it has the highest amount of antioxidants. If you’re not feeling fancy, this pudding is delicious topped with orange segments, sliced banana and toasted almonds instead of some of the more exotic fruits.

Arugula, Salmon, and Nugget Salad with Yogurt-Sumac Dressing

This light yet hearty brunch salad filled with greens, potatoes, and spring salmon is bound together by a creamy, bright dressing.

Tip

Find sumac in the spice aisle or international aisle of your grocery store, at bulk food stores, at specialty food shops, and online. It has a sour zing that makes this dish pop.

Couscous, Carrot, Mint, and Halloumi Pilaf

With seasonal carrots and mint, meaty halloumi cheese, and nutty whole wheat couscous, this pilaf is a fresh alternative to heavier brunch buffet sides.

Tip

Make this recipe gluten free by replacing cooked couscous with cooked millet.

Sautéed Miso Mushrooms, Greens, and Avocado Tartines

Umami mushrooms, sharp greens, and creamy avocado provide the first of two toast-topping options for your brunch buffet.

Tip

Skip the bread and serve as a warm veggie side dish on its own. Or make it the main event topped with poached eggs.

Roasted Tomato and Onion Shakshuka

Smoky roasted tomato sauce forms the base of this North African brunch classic, one of the most delicious ways to prepare eggs for a crowd. A few dollops of yogurt and a sprinkle of cilantro take it to the next level. Be sure to serve the shakshuka with toasted rustic bread or warm flatbread to soak up all the juices.

Tip

Make the tomato sauce base the day before, then reheat on the stovetop and cook the eggs when you’re ready to serve.

Pavlova with Berries and Lemon-Coconut Whipped Cream

A pillowy meringue that’s crisp on the outside, marshmallowy soft on the inside, and topped with whipped coconut cream and berries is a Mother’s Day brunch finale that wows. This dessert is suitable for gluten-free moms and guests.

Tip

Instead of one large pavlova, make 8 individual meringue nests for a buffet.

Thai Kale Sorghum Salad

This Thai-style peanut dressing makes kale even more nutritionally potent. So think of this vibrant salad, full of nutritional bell-ringers such as whole grain sorghum and protein-rich edamame, as a perfect health-giving bring-your-lunch-to-work option. Since kale can be massaged with dressing a couple of days in advance without going limp, this is also a great make-ahead salad. Soaking sorghum in water for several hours in advance will quicken its cooking time. However, quinoa or millet would serve as stand-ins for sorghum.

Give your kale a massage

Raw kale breaks down and becomes more tender and less bitter tasting when it’s massaged. It also helps distribute the dressing into all of kale’s crevices, so you get peanut flavour in every bite.

Chocolate Teff Pudding with Roasted Strawberries

Who says dessert can’t deliver clutch nutritional value? Whole grain teff expunges its starch during cooking so it can be whipped into a chocolatey pudding. And teff happens to be rich in plant-based iron, which your body will absorb more easily when it’s paired with exceptionally sweet vitamin C-loaded roasted strawberries. Sprinkle on pumpkin seeds for a bit of crunch and more energizing iron. You can even add a couple dollops of Greek yogurt.

Strawberry fields forever

Yes, you can improve upon luscious local strawberries. Roasting the berries brings out their natural acidity and sweetness. Bonus: the released juices thicken into a caramel-like sweet sauce.

Red Pepper Yogurt Dip with Asparagus Dippers

Steamed and cooled in-season asparagus is a great alternative to other dippers for scooping up this tangy dip. When eaten raw or just slightly cooked, asparagus supplies the prebiotics to help nourish the beneficial bacteria in your digestive tract supplied by yogurt. Look for thicker asparagus spears for easier dipping.

Great white

Greek yogurt now has some serious competition in the dairy aisle. Made by fermenting milk with cultures and then straining away the liquid, Icelandic-style Skyr yogurt is deliciously thick and also densely concentrated in protein.

Egg Tomato Curry

With just the right amount of spice and tang, this tomato sauce anoints your eggs with greatness and takes advantage of eggs’ ability to bolster your absorption of the carotenoids present in tomatoes and spinach. Plus, the dish is just breezy enough to be a candidate for dinner on any harried weeknight. Consider serving over brown rice.

Full steam ahead

Boil eggs, and you risk rubbery whites, chalky green-tinged yolks, and clingy shells. Your hack for perfect hard-boiled eggs every time is to give the orbs a steam bath—yolks will remain creamy and sunnier than a Caribbean vacation while the shells will effortlessly slide off. In medium saucepan, bring 1 in (2.5 cm) water to a boil. Add steamer basket to pan and place eggs in basket in a single layer. Steam for 15 minutes and then immediately transfer eggs to bowl filled with ice water. Once cool enough to handle, gently break shells in a few places and then start peeling from the bottom end where there is an air pocket.

Salmon Burgers with Broccoli Pesto

Rich salmon patties that are topped with a punchy broccoli pesto definitely won’t leave you wondering, “Where’s the beef?” As a perk, arugula and horseradish help make the broccoli an even bigger antioxidant powerhouse. The burgers can also be prepared on an outdoor grill.

Tip

Dress up burger if you wish and serve on toasted whole wheat or gluten-free bread with lettuce and shaved red onions.

Chicken Spelt Salad with Strawberry Vinaigrette

This colourful riff on the classic spinach strawberry salad delivers big time from bottom to top. A creamy goat cheese base plays well with the tender chicken and bright strawberry dressing. Millet or sorghum would be good gluten-free stand-ins for spelt.