Eat well, log it in one tap.

Potato and cauliflower cooked with turmeric, cumin and tomato until tender and golden.

Crisp apple wedges with a swirl of almond butter and a dusting of cinnamon.

Warm quinoa simmered in milk with apple, cinnamon, raisins and walnuts.

Shredded chicken, cabbage and carrot in a peanut-lime dressing with chopped peanuts.

Smoky roasted eggplant mashed with onion, tomato and spices, scooped up with whole-wheat roti or rice.

Cinnamon baked pear halves topped with creamy Greek yogurt and crunchy walnuts.

Tender turkey and carrot meatballs baked and simmered in a basil tomato sauce.

Creamy stovetop oatmeal with mashed banana, peanut butter and cinnamon.

A thick green smoothie with banana, yogurt, almond butter and ground flax.

Quick chickpea flour pancakes with onion, tomato and grated carrot. Ready without soaking.

Okra sauteed with onion and tomato until tender and lightly spiced, served with brown rice.

Brown rice topped with cumin black beans, corn, tomato, avocado and a dollop of yogurt.

Spiced black beans and corn piled into romaine leaves with avocado, tomato and lime.

Thick black bean soup with carrot, celery and cumin, finished with lime and cilantro.

Rolled oats soaked in milk and yogurt with chia, blueberries and walnuts. Make it the night before.

Roasted sweet potato and chickpeas over bulgur with a lemony tahini sauce.

A velvety, lightly sweet squash soup with apple, carrot and red lentils, no cream required.

Silky blended carrot and ginger soup with red lentils for protein and a swirl of coconut milk.

Tangy chickpea salad with onion, tomato, cucumber and lemon.

Chickpeas in a tangy tomato and onion gravy with warm spices, served over brown rice.

Skinless chicken thighs braised with peppers, mushrooms and tomato, served over brown rice.

Sheet-pan chicken, peppers and onion over rice with black beans, corn and a quick pico de gallo.

Chicken simmered in a creamy spinach sauce with warm Indian spices.

A clear, light soup with shredded chicken, potato, carrots, green beans and peas, built on water and aromatics.

Chickpeas, sweet potato and spinach in a light coconut and tomato curry.

Smooth tahini and lemon hummus made from home-cooked or canned chickpeas.

Cod fillets baked in a tomato coconut curry sauce with warm spices, served with rice.

Shrimp and crunchy vegetables in a creamy cashew and coconut curry sauce.

Cold cottage cheese topped with strawberries, blueberries, chia seeds and walnuts.

Crunchy oven chickpeas tossed with smoked paprika, cumin and garlic.

Yellow lentils simmered soft and finished with a sizzling cumin, garlic and chili tempering.

Soft toor dal simmered with tomato and turmeric, finished with a sizzling cumin and garlic tempering.

No-bake balls of dates, oats, almond butter and chia with a pinch of cinnamon.

Cold buckwheat noodles with edamame, carrot, pepper and cabbage in a ginger-sesame-peanut dressing.

Indian spiced scrambled eggs with onion, tomato, ginger and green chili.

A thick, tomatoey brown lentil soup with a good pour of olive oil and a splash of vinegar.

Tender green lentils with carrot, celery and red onion in a sharp vinaigrette, topped with walnuts and feta.

Seared shrimp and bright broccoli in a light ginger sauce, served over brown rice.

Pan-roasted salmon and crisp green beans with ginger, garlic and a touch of sesame, served on brown rice.

Cauliflower and green peas in a spiced onion and tomato masala, served with brown rice.

Chickpeas, crisp cucumber, tomato and feta in a lemon and olive oil dressing, ready in ten minutes.

Lemony oregano chicken breasts roasted with potatoes, onion and green beans.

Mashed avocado with tomato, onion, jalapeno and lime, scooped up with crunchy carrots.

The classic Indian cucumber, tomato and onion salad with chickpeas and peanuts to make it a meal.

Spiced lamb koftas with a cool mint and cucumber yogurt, tomatoes and brown rice.

Thin strips of sirloin and tender broccoli in a ginger-garlic sauce, with white rice.

Two salmon fillets and a bundle of asparagus roast on one sheet pan with garlic and lemon.

Shrimp and zucchini sauteed in garlic and lemon and served on a bed of quinoa.

Hearty red lentil and vegetable ragu over whole-wheat spaghetti.

Chia soaked in milk and layered with fresh mango puree and a little toasted coconut.

Savory oats cooked with onion, tomato, carrot, peas and Indian spices, served with yogurt.

Soft red lentil pancakes with ginger, green chili and a little spinach.

Red lentils and spinach cooked together with warm spices and lemon.

Flaky cod baked with cherry tomatoes, olives and oregano, served over quinoa.

Quinoa with cucumber tomato salad, olives, feta and a fast homemade chickpea hummus.

A bright broth with shredded chicken, tomato, peppers, lime and avocado, with rice on the side.

A big pot of vegetable, bean and pasta soup built on tomatoes and a little parmesan, no stock needed.

Cauliflower, carrots, beans, peas and potato cooked dry with spices, served with whole-wheat roti.

Thin savory lentil pancakes with onion, tomato and ginger, served with a spoon of yogurt.

Brown lentils and rice topped with deeply caramelized onions, a Middle Eastern staple.

Earthy mushrooms and pearl barley in a thick vegetable broth.

A three-egg omelette folded around sauteed mushrooms, spinach and feta.

Almonds, walnuts, pumpkin seeds, raisins and coconut in one handful snack.

A creamy spinach curry with seared tofu cubes, a lighter take on palak paneer.

Tomatoey white bean and small pasta soup with carrot, celery and rosemary, made with water.

Hard-boiled eggs simmered in a spiced onion and tomato gravy, served with brown rice.

Bell pepper halves filled with quinoa, black beans, corn and a little cheddar.

A parsley-heavy tabbouleh made with quinoa instead of bulgur, with chickpeas for staying power.

Kidney beans simmered in a smooth onion and tomato gravy with ginger, garlic and warm spices.

Oven-roasted tomatoes and garlic blended with white beans into a rich, creamy soup.

Pan-seared canned salmon patties with a lemon yogurt sauce and green beans.

Flaked salmon on quinoa with cucumber, tomato and spinach, dressed with a lemony yogurt sauce.

Eggs poached in a spiced tomato and pepper sauce, finished with feta and cilantro.

Chicken strips and colorful vegetables roast together on one pan with a garlicky balsamic marinade.

Cooked shrimp, sweet mango and creamy avocado over spinach with a bright lime dressing.

Quinoa tossed with black beans, corn, peppers and avocado in a cumin lime dressing.

Baked egg cups with spinach, red pepper and feta. They keep well all week.

Thick green split pea soup with carrot and celery, flavored with bay and thyme and nothing from a carton.

Crunchy mung sprouts and boiled mung beans with cucumber, tomato, carrot and peanuts.

Layers of yogurt, strawberries, toasted oats and walnuts with a little chia.

A thick, smoky chili with sweet potato cubes and black beans.

Roasted sweet potato and spiced chickpeas over quinoa and kale with a lemony tahini sauce.

Crisp sweet potato cubes with pepper and spinach, topped with fried eggs.

Mexican-style tilapia simmered in a tomato sauce with olives, jalapeno and lime, served with rice.

Crumbled tofu scrambled with onion, tomato and Indian spices, with a side of toasted whole-wheat roti.

Marinated tofu cubes over brown rice with edamame, avocado and crunchy vegetables.

Crumbled tofu cooked with turmeric, pepper and spinach. A plant-based stand-in for scrambled eggs.

Golden tofu with broccoli, peppers and carrots in a garlic ginger sauce over brown rice.

Canned tuna, cannellini-style beans, tomato and red onion with lemon and olive oil over arugula.

Bell peppers filled with turkey, brown rice and tomato, baked until tender and topped with parmesan.

A one-pan meal of ground turkey, rice, black beans and peppers in taco spices.

Lean ground turkey with ginger, peppers and a savory soy sauce spooned into crisp lettuce cups.

A smooth, lemony red lentil soup thickened with a little potato, made with plain water.

Cool cucumber, garlic and mint yogurt dip served with carrot and pepper sticks.

Soft rice and moong dal cooked with carrots, peas and potato, comfort food in one pot.

South Indian semolina porridge with carrot, peas and roasted peanuts.

Brown rice stir-fried with four eggs, peppers, broccoli, peas and carrot.

Creamy white beans, kale and carrots in a garlicky tomato-free soup, finished with lemon.

Light split mung dal tempered with cumin and garlic, ready in half an hour.

Chicken cubes marinated in spiced yogurt, grilled on skewers and served with quinoa and a fresh salad.