Herbed Flatbread with Mozzarella and Tomato Salad
A simple yet elegant vegetarian dinner featuring a warm, chewy flatbread topped with fresh herbs and melted mozzarella, served alongside a vibrant heirloom tomato salad with a light vinaigrette.
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Creamy, aromatic vegan coconut curry with tofu and veggies. A gut-friendly, perfectly spiced comfort food!

A creamy and aromatic American-style chicken curry featuring tender chicken and vibrant bell peppers simmered in a rich coconut milk sauce. This easy, one-pot recipe is perfect for a satisfying weeknight meal, ready in just 35 minutes.
Serving size: 1 serving

A foolproof guide to cooking perfectly fluffy brown rice on the stovetop. With its nutty flavor and satisfyingly chewy texture, this wholesome grain is a versatile and healthy base for your favorite Indian curries, dals, and stir-fries.
A simple yet elegant vegetarian dinner featuring a warm, chewy flatbread topped with fresh herbs and melted mozzarella, served alongside a vibrant heirloom tomato salad with a light vinaigrette.

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Creamy, aromatic vegan coconut curry with tofu and veggies. A gut-friendly, perfectly spiced comfort food!
This california dish is perfect for dinner. With 1040.55 calories and 52g of protein per serving, it's a nutritious choice for your meal plan.
Heat the coconut oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and sauté for 4-5 minutes until it softens and becomes translucent.
Add the cubed chicken to the pot. Cook for 5-6 minutes, stirring occasionally, until it's lightly browned on all sides.
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant. Then, add the curry powder, turmeric powder, and red pepper flakes, stirring constantly for another 30 seconds to toast the spices.
Pour in both cans of coconut milk, tamari, brown sugar, and salt. Stir well to combine, scraping any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
Once simmering, reduce the heat to low. Add the sliced bell peppers, cover the pot, and let it simmer for 10-12 minutes. The chicken should be cooked through (internal temperature of 165°F or 74°C) and the peppers should be tender-crisp.
Stir in the fresh baby spinach and cook for 1-2 minutes, just until it has wilted into the sauce.
Remove the pot from the heat. Stir in the fresh lime juice. Taste and adjust seasoning if necessary. Garnish with chopped fresh cilantro before serving.
Serving size: 1 serving
Prepare the rice
Combine ingredients and bring to a boil
Simmer the rice
Rest and fluff the rice