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Toasted Pepita Pesto

Pesto can be made with almost any nut or seed one desires; this recipe uses pepitas. Toasting the pepitas releases their oils and deepens their flavor for a delicious take on the classic. Serve over whole wheat pasta thinned with a bit of pasta cooking water and topped with halved cherry tomatoes, torn fresh basil leaves, and a sprinkling of Parmesan.

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ZUCCHINI AND CHICKPEA FRITTERS

Incorporate homegrown or local zucchini into your breakfast or lunch routine with these zucchini and chickpea fritters. Served warm, enjoy these fritters as-is, with a drizzle of yogurt, or topped with a poached egg.

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THE BUZZ: ESPORTS

Nutrition is just as important for mental performance as it is for physical. See if you can gain a competitive edge by properly fueling for esports.

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Plant-Based Eating YOUR Way

You don’t have to be a vegetarian or vegan to reap the benefits of plant-based eating. There are no rules when it comes to adding plant-based meals to your routine — choose what works for you.

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AVOCADO-PISTACHIO PESTO “ZOODLES” 

Zucchini noodles are a lighter, fresher alternative to traditional pasta, while avocado-pistachio pesto is full of flavor and packed with nutrients. Personalize the way you eat plants by enjoying this meal warm or cold!

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