Seed

This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). The oil in the seeds adds body and rich flavor to the sauce.

A breakfast you’ll want to eat on repeat.

This nutrient-dense and rich quick bread keeps for days and is a great vehicle for nut butters, dips, and spreads. Snacktime, solved.

The Feel Good Food Plan knows that a square of dark chocolate does NOT equal “dessert.”

This chia pudding is delicious on its own—and even better when layered with maple yogurt as a parfait.

Yes, there are multi ingredients in these multigrain cookies, but that’s what makes them so over the top.

Yes, you can eat butternut squash raw!

Here's why we love these little specks of good health.

In the northernmost town in the world is a vault with almost one million seeds that could save the world—and Martha Stewart wants to take you there.

For when you want a slice that tips to the side of mostly wholesome. 

If you love the texture of chia pudding, it gets even closer to bubble tea with the addition of tapioca pearls here.

Savory fruit toast is the new avocado toast.

These sweet and savory mix ins keep yogurt exciting.

Food Director Carla Lalli Music has snacks that are simple, delicious, and TSA approved.

Keep a log stashed in your freezer AT ALL TIMES.

With a gingersnap cookie crust!

A savory trail mix that you can eat on its own, or sprinkle on top of yogurt, soups, and salads for crunch.

If you can’t find blood oranges, you can totally use naval oranges.

Crunchy, spicy, and so very simple.

Pumpkins, we love you, but these 39 recipes are just using you for your seeds.

If you can’t find no-sugar-added pineapple, this recipe works with pretty much any dried fruit of your choice.

Now that we have your attention...

Choose a mild, not-too-grassy, not-too-peppery olive oil for this granola.

Have these six items at the ready and consider your next meal made.