Pork tenderloin is a very lean cut of meat – but what exactly does that mean? In addition to being a low-fat choice of protein, it is also very low on flavor. If you want a flavorful pork tenderloin, you’re going to have to add in the flavor yourself. The good news is that since it is so mild, pork tenderloin takes on flavor easily – you just have to give it a little time.

This unsuspecting turkey tenderloin may very well be the best turkey I’ve ever had! It’s delicious enough to be the centerpiece for a smaller Thanksgiving but easy enough for a weeknight if you’re looking for a change from your typical protein. The quick marinade infuses it with tons of flavor and locks in the moisture, making for totally crave-able turkey.

This one-pot pasta dish with white beans, spinach and sun-dried tomatoes is lively and vibrant and leaves you with an easy cleanup. Toasting the orzo before adding the broth adds another layer of flavor. Another dark leafy green like chopped kale or Swiss chard can stand in for the spinach, but may take longer to wilt in the pan. If you use a sturdier green, add it to the pan during the last 5 minutes of cooking time.

This is a versatile side that tastes great warm or cold.

Roasting cauliflower truly brings out the best flavor.

This homemade Cream of Chicken Soup Substitute only takes 10 minutes to make and is the best creamy and flavorful substitute for a 10.75 oz can. Variations of this recipe are in the notes.

Hands down the quickest, easiest white beans recipe you’ll ever make! It's ready in 15 minutes! You just need 2 cans of cannellini beans, cherry tomatoes, garlic, cheese, and bold Mediterranean spices.

This creamy chicken stew is spinach-artichoke dip reimagined as a simple stovetop braise. It comes together quickly, thanks to frozen spinach and jarred artichoke hearts, though if you have time, there is also a slow-cooker version of this recipe. Fresh dill and scallions are added just before serving, and provide bright, herbal flavor that offsets the richness of the finished dish.

This three-ingredient vegan soup isn’t a trick: It’s as velvety and rich as its creamy, dairy-full counterparts, with a sweetness that lingers and warms. Coax deep, nutty flavors from cauliflower and a whole head of garlic by roasting them until caramelized; next you’ll simmer them until nearly falling apart, then blend the mixture until silky-smooth. Gentle and comforting on its own, the soup can also serve as the start to your own creation: You could roast sliced onions or leeks instead of the garlic; stir in Cheddar, Gruyère or Parmesan; or top with fried sage or capers. Accompany with grilled cheese or pumpernickel bread, or a hearty salad with grains or lentils.

High in comfort, low in fuss, this pearl barley soup answers the question of what to cook when one doesn’t feel like cooking. Made with pantry staples, this simple soup beams with vibrancy. Lemon transforms this hearty soup into a dish that also feels light and restorative, while dill, used generously, reinforces the citrus flavor while bringing an assertive herbaceous edge. Other herbs could step in for dill; consider parsley, cilantro or chives. Spinach is added right at the end, after the heat is turned off, which ensures that the greens maintain a little bite and stay bright. The soup will thicken over time, so if you are making it ahead or have leftovers, simply loosen it up with more stock or water when reheating.

Chicken is paired with plenty of garlic, spinach, and artichoke hearts all tucked into a creamy sauce that’s adorned with Monterey jack and parm and baked until bubbly. This is a lower-carb bake and it works perfectly left as is, but if you’re looking for some more carb comforting it is delicious served over some pasta, or you could probably incorporate some pasta into the bake, increasing the sauce amount a bit!

A simple yet surprising cast of ingredients creates a deeply flavorful one-pot meal made primarily from chicken thighs, white wine, ginger, apricot and spices. It’s reminiscent of long-simmered, well-spiced stewed dishes but comes together quickly. The earthy, warm spices contrast the sweetness of the silky red onions and apricots, which soften and plump in white wine, leaving a pool of flavorful liquid at the bottom of the skillet. Dried figs or prunes would be easy substitutes for the apricots. To take advantage of the fragrant pan sauce, serve with bread, lightly oiled orzo or rice.

This crispy fish sandwich recipe is inspired by Samak Makli. This twist makes it a bit easier with spiced and citrus-marinated fish fillets, which get just as crispy, delicious, and loaded with flavor. The caramelized eggplant rounds add yet another layer of flavor and texture but are very much optional–and feel free to get ahead by making them the day before. Serve with pickles and tart Karkade (Hibiscus Tea) on the side.

Pan seared chicken thighs are an excellent method of preparing juicy, tender chicken in a skillet. They can be ready in 15 minutes and are easily adaptable!

Cauliflower Mac and Cheese is a creamy cheesy meal that is similar to the classic recipe but with less carbs since I swap half the macaroni for cauliflower!

This vegan lemon orzo is naturally creamy, simple to make and utterly delicious. It’s just the perfect light lunch or side dish full of lemony flavour that you can have ready in 20 minutes!

Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, or a baked potato.

After being gluten free/clean eating for so many years, there really are some of those conventional things that you miss… and cheez its are definitely one of those things for me. They were a staple in my house growing up and I am so glad that I was able to recreate this little nostalgic snack for my family to enjoy!

Taking a page from the flavors of Greece, this Mediterranean Quinoa Salad recipe is packed with crunchy bell peppers, crisp cucumbers, nutrient-dense quinoa, and the briny flavors of feta and kalamata olives. Olives and feta give it that Mediterranean vibe and some healthy fats along with the lemony olive oil oregano dressing. Olive oil is loaded with healthy fats and antioxidants, which means in addition to tasting great, it's good for you. This salad will last for a full week in the fridge, is great in lunches, and is easy to adapt. It doesn't get much easier than this Mediterranean quinoa salad. Serve it when friends come over, take it to a party or office potluck, or pack it in lunches.

Nothing compares to homemade tortillas, and this whole-wheat recipe is a family favorite! The added effort to make them is well justified by the flavor and texture that is far superior to the store-bought ones. I've adapted this recipe from Anson Mills

This beautiful hummus has all the traditional ingredients you know and love,  such as chickpeas, tahini, garlic, lemon juice, but adds one special additional ingredient—purple sweet potato. Serve it with these satisfying crunchy homemade seed crackers for a nourishing snack or appetizer everyone will love. This recipe is loaded with omega-3 fats, fiber, and plant-based protein. Purple sweet potatoes are packed with antioxidants, fiber, vitamin c, and anthocyanins. the beneficial antioxidant compounds that create the impressive purple hue, You can get creative with the seed crackers by substituting the spices and adding your own such as dried herbs, garlic powder, onion powder, chili flakes, etc… make them your own.

Fragrant pesto, punchy fried lemons, and a touch of milk transform the humble canned chickpea into a totally effortless yet luxurious meal in this easy vegetarian recipe. Quick pantry meals like this, live on my weekly rotation.

Elegant and simple, Citrus Salmon is slow-roasted in the oven over a bed of lemon and orange slices, drizzled with olive oil and a handful of seasonings to create an unforgettable flavor. This mouth-watering dinner is perfect for impressing dinner guests and comes together in just over 30 minutes.

When the weather is cold and we’re feeling less than ambitious in the kitchen, soup is certainly a cure-all we can get behind. Next on our to-cook list is the ridiculously easy spiced cauliflower soup from Sam Way’s new cookbook, Sam’s Eats: Let’s Do Some Cooking.  “The mix of spices and textures in this soup, when combined with the garnishes, make it the perfect comfort food for a cold and rainy day,” Way writes. He’s not wrong: The dish is aromatic, simple and teeming with roasted garlic.  If you want to make the soup vegetarian, substitute vegetable stock for chicken stock. To make it vegan, also swap in olive oil or plant-based butter for dairy butter. Either way, drizzle on the chili-garlic oil to your heart’s content.

Some hot tips: “Shred the sprouts very thinly with a sharp knife or buy them pre-shredded, and make sure your pan is really hot so that they brown a little on the edges,” Homolka advised. “The trick to a stress-free stir-fry? Have all your ingredients prepped and ready before you start.”  We promise this low-carb dish is so loaded with veggies that you won’t even miss the rice.

This is a simple, easy to adapt weeknight soup recipe loaded with bold Mediterranean flavor. Feel free to swap with what you have on hand (see some suggestions in the notes). But whatever you do, don't skip the fresh herbs! They give this creamy vegan soup an irresistible fresh-meets-cozy quality. It's plenty filling on its own, but I love some good crusty bread for dipping.

A sort of cheater's gratin, this cauliflower cooked with leeks and cream doesn’t require blanching or a béchamel, making it a low maintenance, deeply comforting side dish. To skirt the blanching, the cauliflower and cream is covered in foil to give the vegetables a chance to get tender without drying out. The foil then comes off so the top can brown and the cream can reduce, creating a thick, velvety sauce. If your heart desires a crunchier texture, add a scattering of bread crumbs tossed in olive oil and seasoned with salt and pepper when the aluminum foil comes off.

This healthier version of classic potato soup is made with fresh veggies and flavorful Mediterranean spices. It's a quick and easy recipe that comes together in just one pot. Creamy and nutritious pure comfort in a bowl!

With Italian-style meatballs, sliced baby potatoes, and a few fresh vegetables, this Sheet Pan Baked Meatballs is a complete meal in one. And you'll love the big flavors in this easy dinner! Be sure to review my full post for more tips!