My approach to food is simple: “Eat a variety of foods, mostly plants.”

This approach, along with three additional frameworks (learn more here), serves as the foundation for all my food choices. Each week, my goal is to maximize plant diversity. The more colorful my plate, the better. Interested in adding more plants to your diet but unsure how to get started? Here’s a look at what’s on my menu this month.

SEPTEMBER 2026

Here’s another roundup of delicious, nutritious recipes, featuring seasonal ingredients and fresh produce. Enjoy!

Breakfast

Creamy High Protein Overnight Oats (no protein powder)

Granola & Pomegranate Breakfast Bowl

Healthy Carrot Muffins

I replaced half of the carrots with shredded apple (be sure to squeeze out some of the moisture after shredding). I also replaced the raisins with small diced apples. I used Kite Hill unsweetened vanilla Greek yogurt. For a healthier version, use extra-virgin olive oil (stronger flavor profile), avocado oil, or sunflower oil.

Lunch/Dinner

Autumn Harvest Honeycrisp Apple Salad

For a plant-based version, replace the prosciutto with roasted chickpeas or lentils. Sub feta for vegan feta.

Chickpea Salad Sandwich

Warm Roasted Chickpea Artichoke Salad with Quinoa

Broccoli Cheddar Orzo

For a healthier version, replace the cheddar cheese shreds with this easy vegan cheddar cheese sauce.

Mediterranean-Inspired Nourish Bowl

No specific recipe for this one, just a mix of my favorite ingredients: roasted beets, tofu feta, quinoa, roasted sweet potatoes, cucumbers, tomatoes, dill, mint, parsley, and a handful of seeds (I used pumpkin, sunflower, hemp, and chia seeds).

Sweet & Spicy Sesame Tahini Noodles with Crispy Broccoli

10-Ingredient Creamy Vegan Pantry Pasta

Vegan Chili

Stuffed Portobello Mushrooms with Cauliflower Rice, Crispy Tofu Bits, and Poblano Cream

Creamy Mushroom Barley Soup with Lentils and Dill

Sun-Dried Tomato & Basil Arancini