Shop · Healthy eats
Volume II
Bright Plate
Eighty-one vegetable-forward dinners, bowls and broths across six chapters. No powders and no swaps that make you sad — just heat, acid, salt and a lot of herbs, with the per-serving numbers printed on every page.
81
Recipes
93
Pages
PDF
Format
Try 22 recipes free — two from every book, including this one.
What's inside
01 · Protein-dense grain bowls & warm salads
Fourteen bowls, built the same way every time: a grain, something roasted, a dressing.
02 · Lean seafood, poultry & plant mains
Eighteen, and most of them are done in under half an hour.
03 · Low-carb & keto-friendly skillet dinners
Fifteen. One pan, low carbohydrate, on the table fast.
04 · Nourishing soups, bone broths & stews
Twelve, including the broths worth the pot they are made in.
05 · Clean energy breakfasts & power bowls
Twelve built on protein and fat, so they hold until lunch.
06 · Whole-food snacks, dips & fuel bars
Ten that keep a week and are not a compromise.
Sample recipe · page 18
Charred broccoli & white bean bowl
Ingredients
- 2 heads broccoli, in florets
- 2 cans cannellini beans, drained
- 4 tbsp olive oil
- 4 cloves garlic, sliced
- ½ tsp red pepper flakes
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- ½ cup parmesan, grated
- ¼ cup parsley, chopped
- 1 tsp fine salt
Method
- Toss the broccoli with 2 tbsp oil and half the salt and spread it on a hot tray.
- Roast at 450°F for 20 to 22 minutes without turning, until the tips are properly charred. Pale broccoli means the oven was too cool.
- Warm the remaining oil with the garlic and red pepper flakes over low heat for 2 minutes, until fragrant but not colored.
- Stir the beans into the warm garlic oil with the lemon juice, zest and salt and heat through for 3 minutes.
- Fold the roast broccoli in, then finish with parmesan and parsley.
Eighty-one, none of them a compromiseSix chapters from grain bowls to broths. No powders, no meal-replacement anything, and nothing that only works if you already like it.
Per-serving numbers on all of themCalories, protein, net carbs, fiber, fat and sodium are printed with every recipe, estimated from ingredient weights rather than left to a link.
Fourteen technique notesThe steps that decide whether a dish works — how to get a real sear on a wet vegetable, how far to reduce a pan sauce — are written out rather than assumed.
The rest of the shelf
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All eleven in the shop — 718 recipes across the shelf.