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.

Recipes

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Try 48 recipes free — two from every book, including this one.

What's inside

01 14 recipes

Protein-dense grain bowls & warm salads

Every bowl is built the same way: a grain, something roasted, a dressing.

02 18 recipes

Lean seafood, poultry & plant mains

Most are done in under half an hour.

03 15 recipes

Low-carb & keto-friendly skillet dinners

One pan, low carbohydrate, on the table fast.

04 12 recipes

Nourishing soups, bone broths & stews

Including the broths worth the pot they are made in.

05 12 recipes

Clean energy breakfasts & power bowls

Built on protein and fat, so they hold until lunch.

06 10 recipes

Whole-food snacks, dips & fuel bars

They keep a week, and not one of them is 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.

Page 18 of Bright Plate — Charred broccoli & white bean bowl recipe with dual metric weights and steps

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.