Recipes

Summertime calls for easy recipes that can be eaten straight from the fridge. This simple corn salad with basil, mint, & chicken uses store-bought or pre-cooked chicken breasts, seasonal corn, and tons of fresh herbs. Feel free to mix it up by swapping out the protein (shrimp would be fabulous!) or adding extra veggies!

Too hot to turn on the stove? No problem! This quick and simple shrimp with avocado and basil-cilantro salad uses pre-cooked shrimp, which means all you need is a knife, a cutting board, and some fresh ingredients to whip up a fresh, macro-friendly meal.

Our truffle kale salad with pomegranate and pecorino cheese is both macro friendly and restaurant worthy, thanks to our WAG black truffle hummus dressing, nutty pecorino cheese and juicy pomegranate seeds.

When summer peaches and tomatoes are at their peak, they need very little fuss. Combined with creamy goat cheese, lots of fresh basil, and a quick balsamic drizzle, this salad is sure to become a regular in your summer rotation.

Turns out, your toaster can do more than just brown bread, so we took advantage of sweet potato toast (yes, you read that right) and topped it with an epic avocado tuna salad that’s perfect as a protein-packed snack or a complete meal.

Sweet peas, crispy bacon, tangy mustard and fiber-packed lentils all come together in this deeply satisfying salad that’s perfect for both meal prep and entertaining a crowd.

Celery root is light on the macros but big on nutritional value, packed with vitamin K and 1.8 g of fiber per 100 g serving. Its subtle flavor and sturdy crunch make for a surprisingly satisfying veggie that can be eaten raw or cooked.

With fall around the corner, it’s time to tuck into some warm autumn dishes that are as comforting as they are nutritious.

This recipe takes two of my favorite ingredients to create a super delicious salad for multiple meals a week.

This is a perfect side salad or snack that hits the spot, especially in the summer heat!