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Fresh apple chunks, cinnamon, and walnuts star in this quick bread.

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A wonderful, delightful fruit smoothie...it will help you cool down after a hot day in the sun.

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Several steps build to the final salad crescendo. Chopped apples and bananas marinate in pineapple juice, and kiwi and strawberries are sliced. Then everything is mixed into peach pie filling and spooned into a beautiful serving bowl.

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1. Sift chickpea flour into a medium bowl; mix in garlic, salt, coriander, turmeric, chili powder, and garam masala. Make a well in the center; gradually pour water into the well and mix to form a thick, smooth batter.

2. Heat oil in a large heavy saucepan over medium-high heat to 375 degrees F (190 degrees C).

3. While the oil is heating, dip cauliflower florets and onion rings in batter to coat.

4. Working in small batches, fry battered vegetables in hot oil until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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Pakoras are a favorite in India. Spiced veggie fritters are deep-fried until golden brown and crispy, then served with a variety of dipping sauces.

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This vegetable frittata with potatoes is an easy and filling dish. It's great with cooked greens or a tossed salad and some sprouted grain bread.

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Whip up these flapjack protein pancakes as an energizing workout snack that offers a delicious dose of egg whites, oats, and protein powder.

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This minty green smoothie is packed with protein from vanilla protein powder, spinach, soy milk, and almonds.

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A simple and rich Irish cake full of eggs, butter, and cream cheese is baked in a fluted tube pan.

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Combine coconut water, banana, blueberries, kale, spinach, dates, almond butter, hemp seed hearts, flax seeds, oats, and protein powder in a blender. Cover and puree until smooth. Top with graham cracker crumbs.

Cook's Notes:

Tahini or any kind of nut butter can be substituted for almond butter, if desired.

Water or any kind of nut milk can be substituted for coconut water.

Unflavored protein powder can be substituted for the vanilla protein powder.

If you'd like your smoothie thicker, add a few ice cubes. If you like a smoothie that's a little runnier .. add more liquid.

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Blueberry Vanilla Graham Protein Smoothie

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Fresh blueberries, graham crackers, and dates are blended together with hemp seeds and coconut milk to create a protein-filled smoothie.

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Dairy-Free, Gluten-Free Chocolate Chip Cookies

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These allergy-friendly chocolate chip cookies are made with gluten-free flour and vegan butter and vegan chocolate chips.

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This rich lasagna is loaded with broccoli, carrots, onion, bell pepper, zucchini, and spinach in a homemade cheese sauce.

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Delicious lemon-blueberry muffins add extra protein to your diet since they're made with pea protein powder and high protein vanilla Greek yogurt.

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1. Preheat oven to 350 degrees F (175 degrees C).

2. Heat oil in a skillet over medium heat; cook and stir onion, celery, bell pepper, and corn in the hot oil until softened, about 10 minutes.

3. Mix onion mixture, millet, quinoa, and salt together in an 8x8-inch casserole dish; pour in chicken stock. Cover dish with aluminum foil.

4. Bake in the preheated oven until grains are tender and have absorbed all the liquid, about 30 minutes.

Rinse grains before cooking for consistency. Use veggie stock for vegetarian option. Or use different 'meat' based stock to match your meal.

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Millet and quinoa are baked with chicken broth and veggies for a hearty side dish for any meal.

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Farro Salad with Pecans, Feta, and Cherries

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This farro salad with nutty toasted pecans, sweet dried cherries, and tangy feta cheese is a wonderful, colorful salad perfect for potlucks.

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Cooked cornmeal is chilled overnight and then fried until golden brown.