Vegetables and leafy greens

Use seasonal vegetables in simple meals, soups, sides and bowls. Try homemade tomato soup, vegetable pasta, aloo gobi and roasted vegetables.

Grains, oats and quinoa

Oats, rice and quinoa can form the base of flexible meals. Explore overnight oats, blueberry oatmeal, vegetable quinoa bowl and vegetable fried rice.

Pulses, beans and lentils

Beans, chickpeas and lentils are versatile staples for soups, salads and hearty meals. Cook chana masala, rajma chawal, moong dal khichdi or a chickpea salad.

Fruit, nuts and seeds

Add variety to breakfast and snacks with fruit, nuts and seeds. Try a yogurt bowl with berries and nuts, fresh fruit salad or chia seed pudding.

Check reliable ingredient information

For nutrient data on individual foods, consult USDA FoodData Central. Nutrient values vary by variety, brand, preparation and serving size; use product labels and recipe quantities when accuracy matters.

Explore cooking guides and the full recipe collection.