This vegan quiche is here to stay. Made with tofu, a host of colorful veggies, vegan cheese, and just the right amount of seasonings, this flavor-packed quiche is sure to hit the spot—all in a to-die-for, easy-to-make vegan pie crust.

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A classic loaf of banana bread is the epitome of simple home baking, but that doesn’t mean it can’t also deliver maximum deliciousness. It is the perfect way to use up any bananas that your accidentally let brown. No more throwing out “over-ripe” bananas!

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Food is expensive these days, and there’s no reason to waste good-for-you and tasty vegetable peels that often get discarded. Instead, turn them into a crispy snack everyone will love. Often packed with more beneficial vitamins and minerals than the produce inside, vegetable peels should be enjoyed.

Get the Veggie Peel Chips recipe.

These bite-sized apps take classic loaded potato skins and make them even simpler. These are the perfect way to use up the entire potato without throwing anything away. These crispy bites are ready to be topped with all your favorite loaded toppings and enjoyed.

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Fried rice is the ultimate leftover food. Not only is it totally customizable with whatever additional protein and veggies you have in the fridge, but it’s crazy simple to make too.

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Warmer weather calls for zucchini galore, and these Cool Ranch chips are a great way to zest up your zucs! This healthy snack is perfect if you’re looking for an easy way to use up the rest of your summer zucchini, or are simply looking for a low-carb alternative to your favorite chips.

Get the Cool Ranch Zucchini Chips recipe.

No waste here! This recipe features a whole sweet onion (such as a Vidalia) cored out, stuffed with a spiced-savory butter, and roasted until it becomes meltingly tender. Save the skins and scraps for vegetable broth!

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Far too often I buy dairy products for one specific reason and forget about them until its too late. Not any more! By blending cottage cheese until it’s smooth, drizzling it with peanut butter, jelly, granola, and freezing it, I’ve created a healthy snack that will fill you up and satisfy your sweet tooth at the same time.

Get the Cottage Cheese Bark recipe.

Looking for a way to use up all those leftover pumpkin seeds? My go-to solution is always to season + roast. These roasted pumpkin seeds are so easy to make, and completely versatile based on how you want to season them (sweet, savory, spicy… everything is fair game here).

Get the Roasted Pumpkin Seeds recipe.

Tofu is incredible. It’s more sustainable that meat products, and tastes—I promise—just as good when you season it right. In this simple stir-fry, crispy on the outside, soft on the inside tofu gets tossed with plenty of vegetables and stir-fry sauce for a perfect dinner.

Get the Tofu Stir-Fry recipe.

Bone broth is an easy, though not quick, way to get the most out of your groceries. While you can buy bone marrow bones from your local butcher shop, you can also butcher and freeze your own at home, reducing your waste and saving your money.

Get the Bone Broth recipe.