Meals from Spring Green are typically fairly colorful: The menus, designed by chef and founder Bonnie Stowell, are filled with plant-based options and include everything from rainbow rolls with chia crackers and grapefruit-ginger dip to pumpkin pasta with cashew and mushroom cream. With an emphasis on nutrients for skin health and meals full of healthy fats (but mindful of not cutting carbs completely), there are three tiers of menu plan, starting with fully vegan and working up to higher protein meals with eggs and some meat.

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