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Two hands hold a vibrant collard greens burrito cut in half, revealing layers of purple cabbage, orange bell pepper, and other fresh vegetables wrapped in white paper with a red string, set against a bright, softly-lit background.

Collard Greens Wraps (Healthy, Vegan & Perfect for Leftovers!)

These collard greens wraps are everything you want in a lunch: they’re crunchy, filling, and packed with real ingredients you probably already have in your fridge. No need for tortillas—just large, leafy collard greens that do double duty as a nutrient-rich, low-carb wrap. You can fill them with quinoa or rice, layer on hummus or avocado, and pile in all the colorful veggies you love.

Recipe

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Salsa de Cacahuate (Mexican Peanut Salsa Recipe)

This salsa de cacahuate is unlike anything you’ve tried before. No tomatoes, no jalapeños, no tomatillos—just toasted peanuts, chile de árbol, and garlic blended into a creamy, bold salsa with the perfect amount of heat.
It’s easy to make, uses pantry-friendly ingredients, and delivers deep, delicious flavor that transforms any taco, bowl, or roasted veggie. If you’re looking for a salsa with real personality, this one’s for you.

Recipe

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creamy jalapeño salsa

Creamy Jalapeño Salsa (Easy 3-Ingredient Mexican Sauce)

With just three ingredients, you can easily make this smooth and zesty jalapeño salsa. This salsa is so versatile, it's sure to jazz up the flavor of any dish with a spicy kick.

Recipe

With just three ingredients, you can easily make this smooth and zesty jalapeño salsa. This salsa is so versatile, it’s sure to jazz up the flavor of any dish with a spicy kick.

Three stacked vegan oat bars with berry crumble sit on a white plate against a dark background. The bars feature visible layers of oats, crumble topping, and thick, red berry filling. A purple cloth is partially visible to the right of the plate.

Healthy Raspberry Oatmeal Bars (Easy Vegan Snack for Kids)

These healthy raspberry oatmeal bars make you feel organized, even if you’re last-minute packing. Made with simple ingredients, naturally sweetened, and filled with homemade raspberry chia jam, these vegan oat bars are soft, chewy, and flavorful. Perfect for breakfast, snacks, or lunchboxes (kids love them). They’re made with whole grains, healthy fats from almonds and flaxseeds, and just enough sweetness to avoid a sugar crash. They freeze well, so you can bake once and have healthy snacks ready. 

Recipe

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Chickpeas with lemon and spinach recipe.

Chickpeas with Spinach and Lemon

This fast and healthy chickpeas with baby spinach recipe is packed with flavor, lemony goodness, and crunchy breadcrumbs. Vegan, pantry-friendly, and ready in 20 minutes! This recipe is adapted from the book "Rustic Italian" by Domenica Marchetti and is perfect to accompany or eat as lunch or pasta, rice or a slice of fresh bread.

Recipe

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A close-up of an open Instant Pot filled with cooked pinto beans in liquid, perfect for making instant pot refried beans. A metal ladle scoops some beans; the background features part of a wooden cutting board and white countertop.

Cook your beans in an Instant pot

This foolproof method gives you perfectly tender, flavorful beans—no soaking required! Ideal for meal prep, soups, bowls, tacos, and more.

Recipe

Learn how to cook dry beans in the Instant Pot quickly and easily—no soaking required! This step-by-step guide helps you make perfect beans every time, great for meal prep or plant-based meals.

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