Even I didn't realize how easy it is to make fast, delicious sheet pan meals! First we made a breakfasty Tofu Scramble with peppers, onions, tofu, beans, and more. We loved the texture and flavor of sheet panning this one compared to cooking on the stove! Next we made a Mediterranean-Style Roasted Veggie Sheet Pan meal with eggplant, peppers, onions, asparagus, and even roasted radishes. This one was so tasty served over quinoa. We finished with a delectable Fajita Sheet Pan complete with homemade guacamole!

We love noodle bowls because of all the colorful, crispy, fresh ingredients, and because everything keeps so well in the fridge, making these bowls a perfect batch prep meal. And the peanut ginger sauce was so delicious! We spent a lot of time today talking about knives, cutting boards, and knife skills. Thanks to our viewers for requesting an impromptu training session; I love including the teaching angle during our live shows. Enjoy!

Another awesome Christmas special! We started with a delicious Wassail, a tasty spiced cider. Then we moved on to the Veggie Bean Pie, a tasty frittata-like brunch dish using all of your leftover veggies. Next up was the main course, our elegant Stuffed Butternut Squash made with rice, veggies, cranberries and roasted chestnuts. I am pretty confident everyone around the table will be impressed by this one! Finally, we made Reebs' famous Walnut Cookies, so simple to whip up and everyone will enjoy. Merry Christmas and Happy New Year!

Who knew my new favorite dish would be so hard to pronounce! Wow, that Mushroom Bourguignon was amazing...rich, hearty, delicious, and so easy to prepare! We served it over mashed potatoes, mmm. Then we made a healthy oil free Kasha Varnishkes with buckwheat, pasta, onions, and mushrooms! Next we whipped up a simple Shabbat Salad and dressing followed by our surprise dessert: gluten-free Apple Fritters. Happy Hanukkah! PS I do believe you'll love these recipes all year long!

Our Thanksgiving feast included a delicious, easy Green Bean and Potato dutch oven that I think you're going to love. Then our minds were blown with our Thanksgiving Lentil Pancakes, so simple and so tasty smothered with the Cauliflower Mushroom Gravy or Cranberry Sauce we whipped up on the show. I used to love eating those leftover turkey sandwiches after Thanksgiving, so we made a no-turkey salad, delicious as a sandwich or over greens. Happy Thanksgiving!

I love soups and stews. They are the easiest to make and the tastiest to enjoy. Today we whipped up the Hearty Lentil Soup that I have been making for years, but we finally have it written down as a real recipe! Then we made our brand new Goulash with lots of veggies and paprika, so delicious served over rice. And finally we made my favorite, the Potato Leek Soup, another I have been making for a while with no recipe. And we talked a ton about all the ways that these soups can easily be modified. Soups are so forgiving, and different every time!

What a spooktacular indeed. Reebs dressed us both up once again! First we made a delicious Roasted Cauliflower Brain, served beautifully in an open skull. This is one of my favorite recipes, perfect for any feast! Then we made our brand new Tofuroni, our healthy SOS-free pepperoni knock off. It was really delicious! Then we used the tofuroni to make little Potato Pizza Mummies. Finally we whipped up a really tasty Pumpkin Pie Smoothie that you're gonna love!

I used to love those frozen fried taquitos, but wow were they ever health-killers. Today we made delicious, healthy Buffalo Taquitos out of garbanzo beans! We even whipped up a tasty ranch dressing and buffalo sauce to go with. Then we prepped a cheese sauce and some pico and made Taco Bell style Crunchwraps using our homemade red lentil tortillas! Except this version was SOS-free, no added salt, oil, or sugar! We hope you'll love the healthy versions of these fast food favorites!

Polenta is so underrated. We made 3 deliciously killer dishes today. First we made polenta from scratch and turned it into a tasty cracker. Then we served up a fantastic Mushroom Tapenade to top the crackers. Next we made a healthy plant based Benedict with a decadent, simple Hollandaise Sauce. And finally we whipped up a tasty Indian curry with chunks of polenta and served it all over rice. These were three of my all-time favorites! Enjoy the polenta!

Breakfast has always been the least interesting meal for me, but these recipes change all that! We made some amazing muffin-sized veggie frittatas, so good. Then we whipped up a white bean veggie scramble, a welcome change from the traditional tofu version. Then we made my famous enchilada sauce, some pico de gallo, and turned it all into healthy vegan chilaquiles. I think you're going to love these recipes!

Who knew noodles could be so easy!? I loved the three meals we made today. We focused entirely on various types of delicious brown rice noodles. First we made a quick easy Chimichurri Sauce and mixed those with some thin Vietnamese-style noodles. Then we whipped up a really delicious peanut sauce using an SOS-free peanut butter powder; I was blown away with how delicious this sauce was! We built a buddha bowl with black rice noodles, edamame, spring onions, zucchini, cabbage, and more...so good! Finally, we made a simple ramen type soup by blending up a previous recipe of ours, our red curry paste. We hope you love these and add them to your weekly rotation!

These salads were so delicious! On today's show we pretty well designed an entire salad bar and created a few amazing crunchy salads. First we introduced one of Reebs' new favorite grains, sorghum. Then we sautéed up some mushrooms and we used the air fryer to make crispy brown rice ramen noodles to add that perfect crunch to your salad. After that, we created three delicious salad dressings and then threw it all together. We chopped, we tossed, and we dug right in. I hope you're inspired to enjoy more salads in your routine!