Recipes

Chilaquiles are traditionally served for breakfast in Mexico and consist of crispy tortillas swimming in salsa and sprinkled with cheese. How can you go wrong, right?

Lentils, edamame and chickpeas frequently top the protein sources list for those following a plant-based diet, so why not combine them all together with common pantry ingredients to create an epic power salad?

Whether you’re vegan, keto* or just looking for the perfect macro-friendly side for a barbecue, our creamy avocado slaw gives you all the crunch and flavor of typical coleslaw without all the fat (and gloppy mayonnaise mess).

Think you can’t have a hot, cheesy breakfast sandwich ready from start to finish in less than five minutes? Think again.

When a snack craving hits and all you want is a giant bowl of something, pop up a batch of our cocoa cinnamon popcorn.

Whether you’re following a keto diet or you just like to keep your carbs low in the morning, these Parmesan and power greens egg cups are a convenient way to start your day with protein and leafy veggies.

The holidays are here! Get cozy this cheery season with our macro-friendly gingerbread bars, made with lots of spices, blackstrap molasses, and a black bean base.

With 4.5 grams of fiber per serving, this roasted Brussels sprouts and asparagus breakfast hash is a great way to start the day. Serve this hash with a fried egg, your favorite macro-friendly breakfast sausage or with our tofu scramble.

Calling all fudgy brownie lovers: these white chocolate raspberry brownies are for you! In addition to adding a little casein for a protein kick, we lightened up these brownies by using 2% Greek yogurt in place of traditional butter.

This creamy, cheesy farro risotto is perfect for those of you who like to experiment in the kitchen. Hearty farro gives this dish a satisfying chew that holds up nutty Parmesan while the veggies bulk up the dish and provide lots of fiber.

A cross between apple pie, oatmeal cookies, and cheesecake, this surprisingly macro-friendly dessert comes together in less than an hour and is best served chilled, which means you can make it the day before to help keep those holiday stress levels down.

Made with uber-macro-friendly kabocha squash (also known as Japanese pumpkin), this rich and creamy dip has all the hallmarks of hummus, but without loads of olive oil and carb-heavy chickpeas.