Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. Feel free to swap out the pecans for any other nut--walnuts would be great--or omit them altogether. Make a batch on the weekend and keep them in your fridge or freezer for quick and easy breakfasts all week. Reheat in the microwave for about 40 seconds.

Baked Banana-Nut Oatmeal Cups

Clementine

7-Day Vegetarian GM Day 2

cholesterol

sodium

potassium

calcium

iron

magnesium

Greek Yogurt, nonfat

Strawberries

Chia seeds

Brimming with colorful roasted vegetables, these plant-based meal-prep lunch bowls are high in fiber to keep you full through the afternoon. The easy roasted veggies are based on a popular recipe from our sister magazine (see Associated Recipes). Feel free to use your favorite store-bought hummus to cut down on prep time, or make a batch of your own. You can also sub in an 8-ounce microwaveable quinoa pouch to minimize cooking.

Lemon-Roasted Vegetable Hummus Bowls

Apple

Banana

Peanut Butter

The butternut squash-and-black bean base in these healthy vegetarian tostadas has a mild, sweet-spicy flavor thanks to ancho chile powder. If you can't find ancho chile powder, other mildly spicy chili powder can be used. Serve with your favorite hot sauce.

Butternut Squash & Black Bean Tostadas

Beefless Vegan Tacos

Chocolate, dark

caffeine

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