This five-minute, tangy tuna salad is specially created for my fellow pickle fanatics. In addition to providing vitamin K, pickles also give this recipe all the salt it needs. And in place of mayonnaise, we’ve swapped in probiotic-rich Greek yogurt.  When choosing tuna, look for brands like Wild Planet, which offers pole- and line-caught fish, and opt for tuna packed in water rather than oil. Read more about picking the healthiest canned tuna here.

Pumpkin spice meets chocolate: a match made in heaven. The hypnotizing smell that fills your kitchen when these brownies are done baking is unbeatable. If you don't have canned pumpkin puree on hand, you can make it from scratch. If you don't like pumpkin, butternut squash and sweet potato purees will work interchangeably, too. And feel free to store any extra brownies in the fridge for up to 7 days.

Whether you’re hosting an outdoor get-together or tailgating, dips are absolutely necessary. But most call for cream cheese, mayonnaise, or sour cream as a base. Such is the case with my mom’s cheesy jalapeno corn dip. After developing a dairy intolerance, I was forced to make a few tiny tweaks to her recipe for a healthier dip with less fat and calories. In this lighter version, I’ve swapped out sour cream and the majority of the mayonnaise for Greek yogurt and cannellini beans. Because of their naturally creamy texture and neutral flavor, the humble white beans pose as an extremely versatile dairy substitute. Plus, they provide loads of nutrients like potassium, copper, magnesium, iron, sodium, and vitamin B6.  This baked dip can easily be made ahead of time by chilling or freezing the mixture until you’re ready to bake it. For dippers, grab a bag of whole-grain chips or cut up some crunchy veggies like carrot sticks, bell peppers, celery, and cucumber. 

It’s nearly impossible to miss the adorable, scallop-edged patty pan squash at the farmers’ market. Resembling mini UFOs—or spinning tops, if you prefer—patty pan squash offer a creamy, buttery flavor with a firm texture that lends itself to crispy, caramelized edges when prepared on a grill or grill pan. For this garlicky grilled patty pan squash recipe, choose the smallest flying discs available. Smaller squash won’t require de-seeding or peeling, which leaves you more time to make my family’s secret Lebanese sauce, zeit wa toum, which translates to “oil and garlic.” A cross between chimichurri and chermoula, you can use this sauce on grilled meats, veggies, bread, eggs, or just about anything. I swear it will quickly become your new go-to condiment.