Tuna Poke Bowl
A fresh, colorful, nutrient-dense meal that comes together quickly and is easy to customize with your favorite toppings.
Ingredients >>>
Base:
- 🍚 2 cups Basmati rice
- 🐟 8 oz. Chopped raw tuna
- 🥑 1 Avocado
- 🥭 1 Mango
- 🥕 1 Shredded carrot
- 🫑 1 Red bell pepper
- 🧅 Pickled red onions
- 🫚 Fresh or pickled ginger
- ✨ Crispy onions
- 🌶️ Spicy mayo
- 🍶 Eel sauce
Instructions >>>
1. Cook the rice
I love using my Instant Pot for quick, fluffy rice. Use basmati or sushi rice, depending on your preference. Cook according to your rice manufacturer's directions, then allow the rice to rest for a few minutes before fluffing with a fork.
2. Prepare the toppings
While the rice cooks, chop the tuna into bite-sized pieces. Dice the avocado and mango, shred the carrots, and slice the red pepper. Have your pickled onions and ginger ready to go.
3. Build your bowl
Add a generous scoop of warm or cooled rice to a bowl. Arrange the tuna, avocado, mango, carrots, red pepper, pickled onions, and ginger over the top.
4. Add the finishing touches
Drizzle with spicy mayo and eel sauce, then sprinkle generously with crispy onions.
5. Enjoy!
Mix everything together or enjoy each topping separately. For the best texture, add the crispy onions and sauces just before eating.
Easy Variations
You can easily swap the tuna for salmon, cooked shrimp, chicken, or tofu. Add cucumber, edamame, seaweed, sesame seeds, or green onions for even more variety.
Tip: If using raw tuna, choose tuna specifically sold and handled for raw consumption, keep it properly refrigerated, and follow local food-safety guidance.
Taco Bowl
A simple, filling, family-friendly meal packed with protein, fiber, healthy fats, and fresh vegetables. It’s easy to customize and works great for meal prep!
Ingredients >>>
Base
- 🍚 2 cups Rice
- 🫘 1 can black beans, drained and rinsed
- 🌽 1 can corn, drained
- 🍗 1 lb grilled chicken, sliced or chopped
Fresh Toppings
- 🍅 Pico de gallo
- 2 large tomatoes, diced
- ¼ onion, finely diced
- Juice of 1 lime
- 1 jalapeño, finely diced
- Salt to taste
- 🥑 Simple guacamole
- Avocado
- Lime juice
- Salt to taste
Finishing Toppings
- 🧀 Shredded cheddar cheese
- 🥄 Sour cream
- 🌶️ Chipotle mayo
Instructions >>>
1. Cook the rice
Prepare your favorite rice. Basmati or sushi rice both work well, or use your preferred rice variety.
2. Prepare the chicken
Season the chicken with your favorite taco seasoning or a simple combination of chili powder, cumin, garlic, salt, and pepper. Grill until cooked through, then slice or chop into bite-sized pieces.
3. Prepare the pico de gallo
Dice the tomatoes, onion, and jalapeño. Combine in a bowl with fresh lime juice and salt. Stir well and let it sit for a few minutes so the flavors can come together.
4. Make the guacamole
Mash the avocado with lime juice and salt until you reach your preferred consistency. Keep it chunky or smooth!
5. Warm the beans and corn
Drain and rinse the black beans. Warm the beans and corn separately or together in a skillet until heated through.
6. Build your taco bowl
Start with a generous scoop of rice. Add black beans, corn, and grilled chicken. Top with pico de gallo and guacamole.
7. Finish with your toppings
Add shredded cheddar, a spoonful of sour cream, and a drizzle of chipotle mayo.
Make it your own: Add lettuce, cilantro, green onions, pickled jalapeños, tortilla strips, or your favorite salsa for even more flavor and crunch.
Greek Bowl
A fresh and satisfying Mediterranean-inspired meal with fluffy quinoa, flavorful grilled chicken, crisp vegetables, creamy tzatziki, and a bright lemon finish. It’s simple enough for a weeknight meal and easy to customize for the whole family.
Ingredients >>>
Base
- 🍚 2 cups Quinoa
- 🍗 1 lb. Grilled chicken strips
Greek Chicken Marinade
- ¼ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- ¼ teaspoon mustard
- ¼ teaspoon salt
Fresh Toppings
- 🥒 Cucumber, sliced
- 🍅 Cherry tomatoes, halved
- 🧅 Purple onion, thinly sliced
- 🍋 Fresh lemon
Tzatziki
- 1 cup Greek yogurt
- 1 TBSP Fresh mint
- 1 Garlic clove, minced
- 1 TBSP Fresh lemon juice
- ½ cup Cucumber, finely chopped or grated
- Salt to taste
Optional
- 🫒 Olives — served on the side because they're the ONE food I don't like, but my family does! 😂
Instructions >>>
1. Cook the quinoa
Prepare the quinoa according to the package directions. Once cooked, fluff with a fork and set aside.
2. Marinate the chicken
Whisk together the olive oil, red wine vinegar, garlic, oregano, Dijon mustard, salt, and black pepper. Add the chicken strips and toss to coat. Let the chicken marinate for at least 30 minutes, or longer for more flavor.
3. Grill the chicken
Grill the chicken strips after marinading for 30 minutes to an hour over medium-high heat until cooked through and lightly browned.
4. Prepare the vegetables
Slice the cucumber and purple onion and halve the cherry tomatoes. Arrange your toppings so everything is ready to assemble.
5. Make the tzatziki
Combine Greek yogurt, cucumber, mint, garlic, lemon juice, and salt. Stir until creamy. Adjust the lemon, garlic, and salt to taste.
6. Build your bowl
Start with a generous scoop of quinoa. Add grilled chicken, cucumber, cherry tomatoes, and purple onion.
7. Finish & enjoy
Top with a generous spoonful of tzatziki and a squeeze of fresh lemon. Add olives on the side for anyone who enjoys them!
💙 Easy meal-prep idea: Keep the quinoa, chicken, vegetables, and tzatziki stored separately in the refrigerator. Assemble fresh bowls throughout the week for an easy lunch or dinner.
Vietnamese Bowl
A fresh, flavorful bowl inspired by Vietnamese vermicelli bowls. Tender grilled chicken is served over rice noodles with crunchy vegetables, fresh herbs, and a bright, tangy nước chấm dressing.
Ingredients >>>
Base
- 🍜 8 oz. Rice noodles
- 🍗 1 lb boneless, skinless chicken thighs
Chicken Marinade
- 1½ tablespoons lime juice
- 1½ tablespoons olive oil
- 2 tablespoons soy sauce
- ½ tablespoon fish sauce
- 2 tablespoons brown sugar
- 2 teaspoons minced garlic
- 1 teaspoon grated fresh ginger
Fresh Toppings
- 🥕 Carrot salad
- 🌱 Cilantro
- 🌿 Fresh herbs such as mint or Thai basil
- 🌱 Mung bean sprouts
- 🌶️ Jalapeño slices
- 🥒 Cucumber, sliced
- 🍋 Fresh lime
Nước Chấm
- 6 tablespoons water
- 2 tablespoons sugar or honey
- 1½ tablespoons freshly squeezed lime juice
- 2 tablespoons fish sauce
- ½ clove garlic, minced
- ½ teaspoon chili sauce
Instructions >>>
1. Marinate the chicken
Whisk together the lime juice, olive oil, soy sauce, fish sauce, brown sugar, garlic, and ginger. Add the chicken thighs and toss until well coated. Marinate for at least 30 minutes, or up to 2 hours for even more flavor.
2. Prepare the noodles
Cook the rice noodles according to the package directions. Drain and rinse with cool water to stop the cooking process. Set aside.
3. Grill the chicken
Grill the marinated chicken over medium-high heat until cooked through and nicely browned. Allow it to rest for a few minutes, then slice into strips.
4. Prepare the vegetables and herbs
Slice the cucumber and jalapeño. Wash the bean sprouts and fresh herbs, and have the carrot salad ready to assemble.
5. Make the nước chấm
Stir the water and sugar or honey together until dissolved. Add the lime juice, fish sauce, garlic, and chili sauce. Taste and adjust the lime, sweetness, or chili to your preference.
6. Build your bowl
Start with a generous serving of rice noodles. Arrange the grilled chicken, carrot salad, cucumber, bean sprouts, cilantro, fresh herbs, and jalapeño over the noodles.
7. Add the finishing touch
Drizzle with nước chấm and finish with a squeeze of fresh lime.
🌿 Make It Your Own
Add shredded lettuce, crushed peanuts, green onions, or extra fresh herbs. You can also swap the chicken for grilled shrimp, beef, or another protein.
Brazilian Bowl
A simple, hearty bowl inspired by classic Brazilian flavors. Fluffy rice and creamy black beans are topped with crispy bacon, fresh vinaigrette, and crunchy potato sticks for the perfect combination of savory, fresh, and crunchy.
Ingredients >>>
Base
- 🍚 2 cups rice
- 🫘 2 cans black beans, drained and rinsed
Savory Toppings
- 🥓 Crispy bacon crumbles
- 🥔 Crispy potato sticks
Fresh Brazilian Vinaigrette
- 1 cucumber, diced
- 1 red pepper, diced
- ½ red onion, finely diced
- 2 tomatoes, diced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 2 tablespoons vinegar
- Salt and black pepper, to taste
- Optional - chopped mango
Instructions >>>
1. Prepare the rice and beans
Cook the rice according to your preferred method. Warm the black beans in a saucepan over medium heat. Season with a little salt and pepper if desired.
2. Cook the bacon
Cook the bacon until crispy. Drain on a paper towel and crumble into small pieces.
3. Make the vinaigrette
Combine the diced cucumber, red pepper, red onion, tomatoes, and cilantro in a bowl. Add the olive oil and vinegar, then season with salt and black pepper. Toss well and let it sit for a few minutes so the flavors can blend.
4. Build your bowl
Add a generous serving of rice and black beans to each bowl. Top with crispy bacon and a generous spoonful of the fresh vinaigrette.
5. Add the crunch
Finish with a handful of crispy potato sticks right before serving.
🇧🇷 A Little Extra
This bowl is especially delicious with a little cream cheese added on top!
Veggie Bowl
A quick, colorful, budget-friendly meal—and one of my favorite ways to use up leftover vegetables in the fridge! No complicated recipe required. Just add what you have and build a delicious bowl.
Ingredients >>>
Base
- 🍚 2 cups rice
Veggies & Toppings
- 🥬 Red cabbage, thinly sliced
- 🥕 Shredded carrots
- 🫑 Red pepper, sliced
- 🧅 Red onion, thinly sliced
- 🥑 Avocado, sliced
- 🥒 Cucumber, sliced
- 🥭 Mango, diced
- 🌶️ Spicy mayo
Use whatever you have!
Broccoli, edamame, spinach, lettuce, zucchini, corn, tomatoes, leftover roasted vegetables, or even yesterday's leftovers can all work beautifully.
Instructions >>>
1. Prepare your rice
Use freshly cooked rice or make this bowl even easier by using leftover rice from a previous meal. Warm it up or enjoy it cold.
2. Prep your vegetables
Wash and slice your vegetables. There's no need to measure everything—just use whatever you have available.
3. Build your bowl
Start with a generous scoop of rice. Arrange your vegetables, avocado, and mango over the top.
4. Add the sauce
Drizzle with spicy mayo. Add as much or as little as you like.
5. Enjoy!
That's it! A quick, fresh, filling meal with almost no cooking required.
💡 Budget-Friendly Tip
This is a great "clean out the fridge" meal. Instead of letting leftover vegetables go to waste, turn them into a colorful bowl. You can also add leftover chicken, beans, eggs, tofu, or another protein to make it a more complete meal.
Steak Bowl
A simple, satisfying bowl with grilled steak, rice noodles, and colorful vegetables. It’s quick to put together and easy to adjust depending on what you have in the fridge.
Ingredients >>>
Base
- 🍜 8 oz. Rice noodles
- 🥩 8 oz. Sliced grilled steak
Vegetables
- 🥦 Small broccoli florets
- 🍄 Mushrooms, sliced
- 🥕 Carrots, cut into chunks
Sauce
- 🥢 Soy sauce
- 🌶️ Sriracha
Instructions >>>
1. Cook the noodles
Prepare the rice noodles according to the package directions. Drain and set aside.
2. Grill the steak
Season the steak with salt and pepper if desired, then grill or pan-sear to your preferred doneness. Allow it to rest for a few minutes before slicing thinly.
3. Prepare the vegetables
The vegetables can be served fresh or sautéed, depending on your preference. For sautéed vegetables, cook the broccoli, mushrooms, and carrots in a lightly oiled skillet until tender-crisp.
4. Build your bowl
Add the rice noodles to a bowl and top with sliced grilled steak and your choice of fresh or sautéed vegetables.
5. Add the sauce
Drizzle with soy sauce and add Sriracha to taste. Toss everything together or leave the toppings arranged separately.
💡 Easy Meal Idea
This is another great bowl for using leftover steak or vegetables. Simply reheat what you have, add fresh rice noodles, and you've got an easy meal in minutes.
Waldorf Salad
A fresh, crunchy, slightly sweet salad that makes a quick side dish or light meal. It’s especially handy when you have leftover grilled chicken to use up!
Ingredients >>>
- 🥬 Iceberg lettuce, chopped
- 🍏 2 green apples, cored and chopped
- 🍒 ¼ cup dried cranberries
- 🌰 1 cup chopped pecans
- 🍗 Grilled chicken chunks, optional
Creamy Dressing
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- ½ teaspoon kosher salt
- Pinch of freshly ground black pepper
Instructions >>>
1. Make the dressing
In a small bowl, whisk together the mayonnaise, apple cider vinegar, salt, and black pepper until smooth.
2. Prepare the salad
Chop the iceberg lettuce and green apples. Add them to a large bowl with the dried cranberries and chopped pecans.
3. Add the dressing
Pour the dressing over the salad and gently toss until everything is evenly coated.
4. Add chicken if desired
For a more filling meal, add chunks of leftover grilled chicken. This is a great way to turn yesterday's leftovers into a completely different meal!
5. Serve
Serve immediately for the best crunch. Add extra pecans or cranberries on top if desired.
💡 Leftover-Friendly Tip
Waldorf salad is a great "use what you have" recipe. Have leftover chicken? Add it. Extra grapes or celery in the fridge? Toss them in!
Pasta Salad
A colorful, crunchy pasta salad packed with chicken, fresh vegetables, creamy mozzarella, and sweet dried cranberries. The homemade pink cranberry red-wine vinaigrette brings everything together with a delicious sweet-and-tangy flavor.
Ingredients >>>
Pasta Salad
- 🍝 1 bag Rotini pasta
- 🍗 16 oz. Chicken chunks
- 🧀 8 oz. Mozzarella cubes
- 🍅 1 cup Cherry tomatoes, halved
- 🥦 1 cup Broccoli, cut into small florets
- 🥕 1 Shredded carrot
- 🫑 1 Yellow pepper, diced
- 🥬 1/2 cup Shredded red cabbage
- 🧅 1/2 Onion, diced
- 🍒 1/2 cup Dried cranberries
Pink Cranberry Red-Wine Vinaigrette
- ¼ cup red wine vinegar
- ⅓ cup olive oil
- ¼ cup dried cranberries
- 1 tablespoon mustard
- ½ teaspoon minced garlic
- ½ teaspoon salt
- 1–2 tablespoons sugar, to taste
Instructions >>>
1. Cook the pasta
Cook the rotini according to the package directions until tender. Drain and rinse with cold water to cool the pasta and stop the cooking process.
2. Prepare the vegetables
While the pasta cooks, chop the cherry tomatoes, broccoli, yellow pepper, and onion. Add the shredded carrots and red cabbage.
3. Make the vinaigrette
Add the red wine vinegar, olive oil, dried cranberries, mustard, garlic, salt, and sugar to a blender. Blend until the cranberries are finely broken down and the dressing becomes smooth and lightly pink. You may add mayonaise if you prefer a creamy dressing.
4. Combine the salad
Add the cooled pasta, chicken, mozzarella, vegetables, and dried cranberries to a large bowl.
5. Add the dressing
Pour the cranberry vinaigrette over the salad and toss gently until everything is well coated.
6. Chill & serve
Refrigerate for at least 30 minutes before serving. Give it a quick toss before serving and add a little extra dressing if needed.
💡 Easy Meal-Prep Tip
This is a great make-ahead meal for busy days. Keep it refrigerated and enjoy it for quick lunches or dinners throughout the week. It's also an easy way to use leftover grilled chicken and vegetables!
Southwest Salad
A fresh, crunchy, and satisfying salad loaded with black beans, corn, avocado, cheddar, and pico de gallo. Topped with crunchy tortilla chips and a creamy chipotle ranch, it’s an easy lunch or light dinner with plenty of flavor.
Ingredients >>>
Salad
- 🥬 2 Romaine lettuce, chopped
- 🫘 1 can Black beans, drained and rinsed
- 🌽 1 can Corn, drained
- 🍅 1 cup Pico de gallo
- 🧀 8 oz Cheddar cheese, shredded
- 🥑 1 Avocado, diced
- 🌮 small boag of Tortilla chips, broken into pieces
Creamy Chipotle Ranch
- ½ cup mayonnaise
- ½ cup sour cream
- 1 chipotle pepper
- 1 tablespoon adobo sauce, or to taste
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Dried dill
- Dash of Salt
Or substitute your favorite ranch seasoning packet for the garlic powder, onion powder, dill, and salt.
Instructions >>>
1. Prepare the dressing
Add the mayonnaise, sour cream, vinegar, chipotle peppers, and adobo sauce to a blender or food processor. Blend until smooth. Add garlic powder, onion powder, dill, and salt to taste. Adjust the chipotle and adobo sauce depending on how spicy you like it.
2. Prepare the salad
Chop the romaine and dice the avocado. Drain and rinse the black beans and drain the corn.
3. Build your salad
Add the romaine to a large bowl. Top with black beans, corn, pico de gallo, cheddar cheese, and avocado.
4. Add the crunch
Break tortilla chips into bite-sized pieces and sprinkle them generously over the salad.
5. Finish & serve
Drizzle with creamy chipotle ranch just before serving and toss gently.
💡 Easy Add-Ons
Want to make it a heartier meal? Add grilled chicken, leftover taco meat, or shredded beef. You can also add bell peppers, green onions, cilantro, or jalapeños.
Wedge Salad
A crisp, creamy, savory salad with plenty of texture. The cool iceberg lettuce pairs beautifully with tangy blue cheese dressing, crispy bacon, sweet dates, and freshly cracked pepper.
Ingredients >>>
Salad
- 🥬 ½ head iceberg lettuce, cut into a wedge
- 🧀 Blue cheese crumbles
- 🥓 Crispy bacon crumbles
- 🌴 Chopped dates
- 🖤 Freshly cracked black pepper
Homemade Blue Cheese Dressing
- 2 ounces blue cheese crumbles
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon distilled white vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon honey
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions >>>
1. Make the dressing
Add the blue cheese, mayonnaise, sour cream, vinegar, garlic powder, and honey to a bowl. Stir until combined, leaving some blue cheese pieces intact for extra texture. Season with salt and freshly ground pepper.
2. Prepare the lettuce
Cut the iceberg lettuce into wedges and place on a plate or serving platter.
3. Add the toppings
Drizzle generously with blue cheese dressing. Sprinkle with blue cheese crumbles, crispy bacon, and chopped dates.
4. Finish & serve
Add plenty of freshly cracked black pepper and serve immediately.
💡 Flavor Tip
Don't skip the dates! Their natural sweetness is a delicious contrast to the salty bacon and tangy blue cheese.
Sweet Tooth Salad
A fresh, colorful salad for when you’re craving something a little sweet! Crisp apples, juicy tangerines, grapes, and cucumber come together with fresh greens and a homemade poppy-seed dressing for a bright, sweet-and-tangy combination.
Ingredients >>>
Salad
- 🍎 2 Pink apples, thinly sliced
- 🍊 2 Tangerines in wedges
- 🍇 1 cup Purple grapes, halved
- 🥒 1 Cucumber, thinly sliced
- 🌱 Fresh salad greens
Sweet & Sour Poppy-Seed Dressing
- 1 cup vegetable oil
- ⅔ cup white sugar
- ½ cup distilled white vinegar
- ¼ small onion, finely diced
- ½ teaspoon salt
- 1 teaspoon mustard
- ½ teaspoon poppy seeds
Instructions >>>
1. Make the dressing
Combine the vegetable oil, sugar, vinegar, onion, salt, mustard, and poppy seeds in a blender. Blend until smooth and creamy. Taste and adjust the sweetness or acidity if desired.
2. Prepare the fruit & vegetables
Thinly slice the apples and cucumber. Peel the tangerines and separate them into wedges. Cut the grapes in half.
3. Build the salad
Add fresh greens to a large bowl. Arrange the apples, tangerines, grapes, and cucumber over the top.
4. Add the dressing
Drizzle with the poppy-seed dressing just before serving and gently toss.
💡 Make It a Meal
Add grilled chicken, nuts, seeds, or cheese for extra protein and staying power.
Loaded Veggie Salad
A fresh, colorful salad with crisp vegetables, creamy avocado, and sweet mango. The homemade ranch dressing brings everything together for an easy salad that’s perfect as a side or topped with your favorite protein.
Ingredients >>>
Salad
- 🥬 2 Romaine lettuce, chopped
- 🥦 1 Broccoli, cut into small florets
- 🥕 1 Shredded carrot
- 🫑 1 Red pepper, sliced or diced
- 🥒 1 Cucumber, sliced
- 🧅 1/2 Purple onion, thinly sliced
- 🥑 1 Avocado, diced
- 🥭 1 Mango, diced
Homemade Creamy Ranch Dressing
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup milk
- 1 teaspoon dried dill
- ½ teaspoon dried parsley
- ¼ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon fine sea salt
Instructions >>>
1. Make the ranch dressing
Whisk together the mayonnaise, sour cream, and milk until smooth. Add the dill, parsley, onion powder, garlic powder, and salt. Stir well and refrigerate until ready to use.
2. Prepare the vegetables
Chop the romaine and broccoli. Slice the cucumber and red pepper, shred the carrots, and thinly slice the purple onion.
3. Add the fresh toppings
Dice the avocado and mango just before serving.
4. Build your salad
Add the romaine to a large bowl and layer in the broccoli, carrots, red pepper, cucumber, onion, avocado, and mango.
5. Dress & serve
Drizzle with homemade ranch dressing and gently toss just before serving.
💡 Make It a Meal
Add grilled chicken, leftover steak, black beans, chickpeas, or your favorite protein to turn this colorful salad into a filling meal.
Purple Quinoa Salad
A vibrant, crunchy salad that combines nutrient-rich red cabbage and quinoa with sweet dried cranberries and a simple honey apple-cider vinaigrette. It’s colorful, refreshing, and makes a great side dish or light lunch.
Ingredients >>>
Salad
- 🥬 1 small head red cabbage, shredded
- 🍒 1 cup dried cranberries
- 🧅 ¼ cup red onion, finely diced
- 💜 2 cups dry red quinoa, cooked according to package directions and cooled
Honey Mustard Dressing
- 1 cup olive oil
- 1 cup honey or sugar
- ½ cup apple cider vinegar
- ¼ cup red onion, finely diced
- 1 TBSP mustard
- 1 teaspoon salt
Instructions >>>
1. Cook the quinoa
Cook the red quinoa according to the package directions. Once cooked, spread it out or place it in a bowl to cool completely.
2. Prepare the vegetables
Shred the red cabbage and finely dice the red onion.
3. Combine the salad
Add the cooled quinoa, shredded cabbage, dried cranberries, and diced red onion to a large bowl. Mix well.
4. Make the dressing
Whisk together the olive oil, honey or sugar, apple cider vinegar, red onion, mustard, and salt until well combined.
5. Dress the salad
Pour the dressing over the quinoa mixture and toss thoroughly until everything is evenly coated.
6. Chill & serve
Refrigerate before serving to allow the flavors to come together. Give it a good toss before serving.
💡 Make It Your Own
Add chopped pecans, walnuts, sunflower seeds, diced apple, or fresh herbs for extra crunch and flavor.