These lemon poppy seed pancakes are packed with good-for-you ingredients. They even contain an unconventional surprise: sweet potatoes!

This compote is as versatile as it is delicious. Include what berries you have on hand, and use it to top just about anything that would benefit from an addition of fruit-filled sweetness.

This alternative to red chili has a southwestern flair and is chock-full of vegetables and beans. It’s a true crowd-pleaser!

This cheese-alternative sauce is butternut squash and cashew based, which gives it a slightly sweet flavor and makes it a kid-friendly recipe. Although the recipe calls for peas, you could add broccoli, spinach, mushrooms, or any veggies of your choice.

This recipe is more about cutting technique than ingredients. Our family never ate many collards until I learned this ribbon style of cutting, which eliminates their tough texture. If you usually just chop them, you’ll see that this style of cutting makes a huge difference.

This quick, easy recipe is loaded with sweet and spicy Thai flavors. The combination of sweet potatoes and peanut butter gives these burgers a beautiful texture and taste.

Traditional French fries are my biggest “high fat” weakness, so I am motivated to cut and bake my own fries that are both healthy and satisfying. This recipe has all the crunchiness of traditional French fries without all the fat.

This powerhouse stir-fry is packed with vegetables and soba noodles, but it’s the sauce that makes it extra special. Sriracha provides the heat in this dish; feel free to scale it up or down to your preference.

Hoisin is an Asian barbecue sauce that is used to flavor and season many Asian dishes. I like to make my own since it’s cheaper and the ingredients are simple to find. This condiment is very salty and sweet, so a little can really go far; most recipes call for only a small amount of hoisin sauce to enhance the dish.