Lentil tacos with spicy greens–these vegan tacos take simple ingredients and spice them with just the right amount of heat. Sauce with a simple avocado lime crema for an incredible meatless meal!

There’s cautious heat in all three components, the sauce, lentils, and spicy greens–by cautious I mean not too spicy. How much picante heat you give your tacos is up to you. If you like picante as much as my Robbie, add more jalapeño chiles to either the wilted greens, the rustic lentils, or both. Same with the guacamole crema, first taste and then decide if you want cautious or fiery heat.

Click here to PIN Lentil Tacos with Spicy Greens!

As the parade of buffets, cookies, and cocktails comes our way, let’s make a healthy plan to fill our tummies with a daily salad. This salad of winter greens with pomegranate and olives is your new favorite antidote to holiday overindulgence!

This is one festive salad. The lacy green-edged frisée lettuce is a party already. Give it a confetti sprinke of tart fruity pomegranate seeds, salty olives, and toasted sunflower seeds and a bright dressing of lemon caper vinaigrette and you’ve got the perfect salad for your holiday gala.

Click here to PIN Winter Greens with Pomegranate and Olives!

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Buttery sweet sunshine kabocha squash roasted in a wash of red pepper vinaigrette, together with vitamin-rich kale that’s been massaged with the same tangy dressing, this kale and kabocha squash salad pops with inviting color and extraordinary depth of flavor.

Almost as an afterthought, when I prepped the kale and squash, I decided to mix in some of my roasted red pepper vinaigrette. La-ti-da–what a way to bump up the flavor of a simple seasonal salad! Tamari-roasted pumpkin seeds accent with salty crunch, and healthy hemp hearts offer a final contrasting sparkle.

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