This 5-ingredient made-from-scratch tomato carrot marinara sauce comes together almost as fast you can boil pasta water. A carrot in the mix elevates this marinara above and beyond ordinary tomato sauce. No supermarket bottled tomato sauce even comes close–homemade marinara sauce for the win!

Using ingredients a cook typically keeps on hand–onions, carrots, canned diced tomatoes and a sprinkling or dried basil and oregano–this is an easy recipe to add to your kitchen repertoire.

Take advantage of the speedy pressure cooker and your tomato sauce with the surprise ingredient will be not only easy, but quick too!

Click here to save this Tomato Marinara Sauce with Carrots on Pinterest!

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Here’s a healthier melt-in-your-mouth version of the sweet-tart American dessert, key lime pie. On top, instead of softly whipped cream or sweet meringue, this vegan key lime avocado pie flaunts a wreath of bright green kiwis. It’s a delicious and wholesome food play on the original.

Kiwi and key–the sound-alike words kept tickling my brain–how can I make a healthier and vegan key lime pie with kiwi fruit? This tart key lime pie with bright green kiwifruit, this green on green pie, is just what I imagined!

CLICK HERE TO PIN Creamy Vegan Key Lime Avocado Pie!

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If you have eggs and leafy greens on hand, you have the beginnings of an easy and quick supper. Take for example, this rainbow chard frittata. Seasoned simply, with aromatic onions and garlic, plus salt and pepper, frittatas like this are a protein rich last minute meal, one I fall back on time and time again.

Nutritious rainbow chard is the leafy green in this frittata. The best thing about using chard is that you can–you should–you must–use the colorful stalks as well as the leaves. The stalks add bonus flavor and color plus more vegetable volume to whatever you’re using it in, like frittatas!

Click here to save this Rainbow Chard Frittata recipe to cook later.

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