The founder of Yummy Spoonfuls explains how she is scaling her several nutrition ventures to spread a single message: ‘organic, fresh food is not just for the elite, it’s for everyone.’

When Agatha Achindu first immigrated to the United States to attend college, she simply couldn’t buy into the aisles of canned foods in the grocery stores. Having grown up on her parents’ farm in Cameroon, West Africa, she was used to her family huddling into the kitchen to turn their farm-fresh produce into plates of comfort meals. She brought this tradition to her campus. At first she would cook organic meals for her close friends, then began hosting community dinners for up to 50 fellow classmates.

After graduating she landed a six-figure job as an IT executive where she worked for about two decades. But in 2006, she walked away.

These days, if you ask Achinda how her wellness business is doing, she’ll cheerfully respond with “Which one?” After ditching her tech career to become an integrative nutritionist and chef, she created Life Unprocessed, a series of cooking workshops to help local families in Atlanta (where she now lives with her husband and youngest son) bring healthy lifestyle choices into their own homes. Then a year later, she launched Yummy Spoonfuls, a line of organic toddler foods that is now available at Walmart, Target, and Whole Foods. She now considers her new cookbook, Bountiful Cooking, her latest venture, as it’s another platform for transforming kitchens across the country.

She says layering together these products and services–as well as embarking on political advocacy efforts that have led her to present at Capitol Hill–is what makes her not just a health coach, but a “wellness architect.” Here, Achindu shares how she built a career dedicated to helping families live life unprocessed, and eat flavorful, nutrient‑dense foods that can help prevent chronic diseases that are plaguing us. She even gives us a behind-the-scenes of how she brought her healthy bites to big-box stores across the country. Last, she wants people of all backgrounds to discover that Africa, too, has its own nutrition culture, and delivers numerous benefits that is lacking in the standard American diet.

MC: Tell us about how you started Yummy Spoonfuls Organics.

Agatha Achindu: I worked as an IT executive and life was good. But I wanted to make a difference in my community. I started hosting cooking workshops on the weekends but I never planned on going into business. Word spread and local hospitals and organizations with mommy and me classes began inviting me to teach. People would ask me ‘What is your brand called?’ I’d answer ‘I don’t have one, I’m just a frustrated mom trying to make a difference.’ But eventually I branded it as Life Unprocessed.

It grew into a following of 45,000 moms via email alone. This was before Facebook. I noticed the same moms would come back even if it was to learn the same recipes over and over because of the community but also because it was convenient to dedicate this time to cooking. But my kitchen and my house got packed. It came to a point where my husband feared we were going to get in trouble with our subdivision for having so many people over.

So in 2006 I launched Yummy Spoonfuls to make the same food I’ve been teaching at these workshops. Meals without preservatives and artificial flavors.

MC: What made Yummy Spoonfuls so disruptive compared to other legacy brands in the baby food aisles?

AA: They are cooked and frozen because freezing is the oldest method of preserving food. I did all my paperwork, and pitched it to the regional market buyer for Whole Foods at the time who happened to have an eight-month-old baby. It was a sweet potato and broccoli blend and she screamed with joy. The VP of Whole Foods happened to be there and she asked him to taste it. He thought it was an Italian ice because it was so sweet and delicious. She told him, “No it’s baby food!”

I literally didn’t have to do my presentation. Today we are also in Target and Walmart. We sell flash-frozen veggie, grain and protein bowls and bites with no sugars, preservatives, additives, or artificial ingredients ever added. It was the first-ever USDA-certified organic line of toddler foods that the other legacy brands never aimed to feed children.

Organic fresh food is not just for the elite, it’s for everyone.

AGATHA ACHINDU
We got to a point where in 2015 we were trying to raise money because we just couldn’t make food fast enough. In 2016 we got into a partnership with a parent company called Juggernaut, and I maintain a minority stake in the company.

MC: Do you still run Life Unprocessed, even after all the success with Yummy Spoonfuls?

AA: Yes, it is not a tangible product but I still work with families to change lifestyle choices. It’s an extension of who I am. We live in a society where unfortunately the way we eat and the way we live causes so much disease. The CDC and World Health Organization listed the top causes of death and seven of the 10 are attributed to diet and lifestyle. Type-2 diabetes used to be called adult onset diabetes but it’s visible in children today as young as two. With Life Unprocessed, I am breaking that cycle of poverty. The next generation doesn’t have to adopt these lifestyles and through better nutritional choices they can find a clear path to sustainable health. I still do consult families today. Part of why I wrote Bountiful Cooking is to bring the same recipes and spirit of my Life Unprocessed workshops to anyone’s home.

I have had clients who have flown me from Atlanta to Phoenix or Los Angeles just to work with me for a few hours. I’ve been so grateful. I pay it forward by teaching at a low-income neighborhood in the same city for free.

MC: What’s the best way to bring change to our food economy and support family nutrition?

AA: By voting! When we think about politics, it’s always the big stuff like the presidential elections and people don’t realize that food is politics and it starts at the local level. We have to put people in office who share this value that organic fresh food is not just for the elite, it’s for everyone.

What the market subsidizes depends on who we put in office. It is the reason we can buy a McDonald’s hamburger for cheaper than a bowl of salad. So voting on the local level is so important. I have gone all the way to present to Congress for the “Plate of the Union” on this issue.

MC: You call yourself a wellness architect. What does that mean, exactly?

AA: There is so much more to holistic health. It’s not just exercise and diet, it’s how we sleep, the relationships we keep, and types of pots and pans we use, and the environmental toxins we keep out. I consider myself an architect because I am building a whole person. It doesn’t matter if you drink green juice with kale and broccoli everday; if your mind isn’t right you will not find sustainable health.

I’m a wellness architect because, look at me, I am not airbrushed. I am truly what I eat. I am 56 and never had a cavity. At my age I never had a hot flash. Society and patriarchal medicine has led us to believe these symptoms are normal and inevitable. So we as mothers have to look back to matrilineal cooking, and say ‘let me see how I can change this narrative through nutrition, so my daughter does not have to suffer.’

MC: Why is it important to share your Cameroon and Nigerian roots with American mothers?

AA: I once shared a post about a traditional breakfast snack food common in most African countries; it has a lot of different names but in Nigeria it is called puff puff. It’s plain sugar, yeast and flour. In America we are convinced this standard American diet is better but American doughnuts are packed with at least 12 ingredients, while this puff puff has only three. It’s much cleaner and can be made from scratch. Let us return to the foods we came from which are more nutritious and more wholesome. The human body has the capacity to heal when provided the nourishment it needs.

The incredible Agatha Achindu was in-studio this morning sharing about her new cookbook – Bountiful Cooking with our viewers.

Agatha Achindu is your guide to unlock a life, unprocessed: bespoke, sustainable, and attainable integrative health and wellness wisdom that can only come from unlearning the status quo. Agatha de-mystifies and deconstructs popular advice to help audiences find a clear, uncomplicated path toward what matters most… a long and fulfilling life. No one-size-fits-all or all-or-nothing thinking, Agatha empowers audiences to think critically and independently to unprocess their generational habits and wellness misconceptions to arrive at solutions that actually work, enabling them to thrive on their journey to longevity.

Bountiful Cooking celebrates these matrilineal culinary philosophies with 100 recipes packed with life-giving nutrients. Not only are these recipes healthy, but with global flavors, they also serve as cultural nutrition for the whole family. Agatha’s recipes will make you fall in love with food–and recognize that food, a sacred source of life and feeding, is the highest expression of love.

You can purchase Bountiful Cooking here and learn more about Agatha Achindu here.

Q: Agatha, your new cookbook, Bountiful Cooking, emphasizes the importance of reconnecting with traditional, organic culinary methods. Could you share a key concept or recipe from your book that exemplifies this approach and its potential health benefits?
AA: What I have tried and found successful in my workshop and coaching practice is to get everyone I meet to look back to their family traditions, from way before our food supply chain got super convenient (ultra processed) and industrialized. What was the food like?

My key concept, which is entrenched in my cookbook Bountiful Cooking, is that food should look and taste extremely delightful while providing optimal nourishment for mind, body, and spirit. At one of my workshops—on wholesome comfort food—I remember a few attendees telling me they had never seen chicken pot pie made from scratch and without cream of mushroom soup. “How will it get nice and thick?” they wondered. At the end of the workshop, they were all surprised by how incredibly delicious, thick, belly-warming and comforting the dish was. We made our roux (flour with real butter) instead of using cream of mushroom soup, and we made our dough (and they were shocked by the small number of ingredients used—just flour, butter, salt, and water).

Food usually isn’t the problem; how the food is made is sometimes the issue. Take a look at my Chicken Pot Pie (page 168), bursting with minerals, vitamins and fiber from vegetables and fresh herbs—full of nutrients the body needs to thrive. You and your family will enjoy this family favorite, but without a long list of unnecessary proinflammatory ingredients.

Q: As a certified integrative nutritionist and food activist, you’ve strongly advocated for clean eating and wholesome food. How do you see the global organic food market evolving, and what role do you think traditional wisdom plays in shaping modern dietary habits?

AA: Organic food is a method of farming that promotes ecological and public health. Organic farmers avoid the use of most synthetic materials, such as synthetic pesticides and fertilizers, genetically engineered seeds, antibiotics, and sewage sludge. Instead, organic farmers rely on a suite of ecological, cultural, and mechanical practices to grow food and raise livestock without synthetic inputs—practices that studies continue to show are good for both our health and the planet.

There has been a massive shift in mindset toward organic food. The more folks learn about the health benefits of organic and the potential dangers of chemicals to overall health, the more their appetite for organic has grown. That is the reason we continue to see such massive growth in the organic food space. The organic food market has witnessed remarkable growth in recent years, and this trend is expected to continue throughout the foreseeable future.

In less than two decades, sales in the organic sector have grown from $3.7 billion in 1997 to more than $46 billion in 2016. Although it can’t come fast enough (in my opinion), traditional wisdom is slowly making its way back in today’s market and playing a big role in influencing consumer needs. Consumers are demanding less-processed foods and more fresh wholesome foods like our ancestors used to eat. We all see where the modern diet has gotten us. My hope is that we continue to see the push for traditional foods over our modern diet of high-processed and ultra-processed foods, which are the root cause of many chronic diseases in the world today.

Q: Bountiful Cooking offers delicious recipes and encourages readers to think critically about food policy, health, and personal empowerment. Can you elaborate on how your book empowers individuals to take control of their own health and well-being?

AA: That is the reason I ask everyone who buys Bountiful Cooking to take the time to read the book from cover to cover before starting to cook. It isn’t like a typical cookbook; there is a treasure trove of wisdom in this book. I didn’t want to write just another cookbook. I wanted to empower each and every person who comes across my book with the knowledge needed to make healthy choices for themselves and their families—not just to follow recipes.

Through reading the cookbook, you will learn how your everyday choices impact your health (you are what you eat); how to eat for good health (eat the rainbow); why eating what’s in season is good for your wallet and your health; how to choose healthy cookware that doesn’t have the potential to compromise your health; what cooking oils to use; the benefits of important nutrients and the food sources you can find them in; how to meal plan so you and your family are set for healthy eating success and so much more.

Q: You founded Yummy Spoonfuls Organics, which was the first nationally distributed organic food for kids. How has your journey as an entrepreneur and food activist influenced your approach to nutrition and wellness, and how has it shaped your mission?

AA: For more than 25 years, I have been preaching what evolving research and the latest statistics prove: How we eat and live is how we are going to age. Nutrition, exercise, rest, sleep, environmental toxins, stress, spiritual life, relationships, financial and work life all play a major role in everyday health. Over the years I have watched trends come and go. I have watched people make the same mistakes over and over when it comes to their health. I have watched folks resign themselves to a lifetime on daily medication(s) for chronic diseases. I have watched them struggling with insomnia and constant fatigue, thinking that’s just how life will be.

My life’s work, from teaching free workshops to launching Yummy Spoonfuls Organics and Life Unprocessed™, all revolves around empowering folks to make better diet and lifestyle choices for themselves and their families. My journey has truly helped shape my mission today of helping my clients uncover, unlearn, and unleash their unique, optimal lifestyle design. I want to empower audiences to think critically and independently to un-process their generational habits and wellness misconceptions to arrive at solutions that actually work, enabling them to thrive on their journey to longevity.

Q: Your book tour for Bountiful Cooking has taken you to various cities. Can you share your experiences and insights from interacting with diverse audiences in different locations? Are there any unique food or culinary traditions you’ve encountered on your tour that have left a lasting impression?

AA: What a blessing this past month has been! God has truly blessed me with the opportunity to gather and share space with some incredible humans. What a time we had in Atlanta, Washington, D.C., Rhode Island, New York and Los Angeles over delicious foods and wine from Nimble Vineyards. I can’t wait to see what happens in Chicago and Dallas. What has stayed with me the most is the fact that over and over, from city to city, I have heard the same words from people, some very loudly and others ever-so-subtle. People want to go back to the basics. They want to go back to the traditional wisdom of eating real food. They want to cook more; they want to eat better. They want better convenience food, instead of the ultra-processed foods that are devoid of life-giving nutrients, including fiber.

Q: What is one word of advice you can offer to young women who want to reach your level of success?

AA: Patience

Q: Can you tell our audience one of the most memorable moments of your career?
AA: It’s your lucky day; I am going to share two because they are both important.

First, in 2006 I was told it would be impossible to make fresh organic food for children without any preservatives or additives. We couldn’t find a manufacturer (after talking with more than 150 co-packers) who would make food the way we wanted. To see Yummy Spoonfuls roll out in 2016 in Target and, later, Walmart stores nationwide was an incredible moment. I felt so vindicated, because many people did not believe it was possible to make a fresh, healthy product like Yummy Spoonfuls Organic Baby & Tots Food commercially viable on a large scale. Secondly, when I was able to get my client off the blood pressure medication she had been on for 20 years, it was such a powerful reminder that the human body has the capacity to heal when provided with the nourishment it needs to truly thrive.

Q: At the start of your career, what do you wish you had known?
AA: Borrow money when you have money. I know it sounds crazy, but it is the truth. It is better to have it and not use it than to come up short when you need it. And as a business startup, you are going to need it.

When I left my job as an IT executive at Agilisys to start my first company, Yummy Spoonfuls, in 2006, I was credit-worthy, so I funded my startup using my own resources. I believed that if I needed money down the road, I would simply go to the bank and borrow the funds. Access to credit had never been an issue, so it never crossed my mind that I would not be able to take out a loan. But what a mistake that was. A few years later, I had gone through all of my own money, our 401k and family savings, and I needed more to keep going. By that time, I was in a very different position. I had no steady income, no job, and my husband and I had spent all of our savings—everything—and our only asset was our home.

Lenders turned me down for business loans because I was no longer credit-worthy, having bootstrapped the business for years. There was no way to collateralize a loan at that point. In hindsight, the perfect time to get a bank loan would have been in the beginning, when I was credit-worthy. Rather than using up all of our personal resources, I could have leveraged my healthy financial position to secure funding before I even left my corporate job.

Q: Which woman inspires you and why?
AA: My mother, for igniting in me the belief from a very early age that we are truly what we eat. I can still hear her voice like it was yesterday: “You can’t have that soda; too much sugar is bad for you. Don’t throw that plastic in the garden; it will affect the crops. Go drink more water; that might be the reason for your headache. We cannot use chemicals in the garden because those bad chemicals will get in our food.” Etcetera. Food was made from scratch with the freshest ingredients because that’s what keeps us healthy and happy. Those formative years have been a huge influence in my life.

Q: What advice would you give to young women who want to pursue their dream and start a business?
AA: Don’t let anyone tell you that you can’t follow your career dreams because you’re a woman. You have ideas and passion to bring to the world. Don’t let anyone tell you that you can’t live your life fully and completely fulfilled, because your path can include a multiplicity of things.

That said, if you do think of starting your own business, do the one thing that you are really passionate about. You should also be willing to do it for free since the first couple of years usually are a lot of work with very little pay. Start small but think big, because your business will eventually get bigger, and you need to be prepared for that growth.

Gather your support network—you need your tribe. You need to surround yourself with people who are relentlessly positive, who lift you up, because you are going to be down sometimes. You need support. I am so blessed to have my husband, Georges, at my side. He has supported me through the darkest of times and always believed in me. I never could have done it without him.

Define roles from the very onset, from simple things like dates with your better half, time with your kids, work time, time with friends, etc. This is imperative, as it will help to alleviate any sense of guilt you might have while trying to balance work with your own life. Your success depends on your ability to be able to balance your work with your personal/family life.

Assess your company’s core activity and then look at whatever is taking time away from that core. These might simply be drains on your limited resources or things not bringing in revenue. Then proceed to eliminate such pain points.

You can be a great mom and have a great career. Do surround yourself with positive, supportive people; do nurture yourself physically, mentally, emotionally, and spiritually. You can’t care for others or fulfill your potential without caring for yourself first. You are worth it.

Q: What advice would you give to young women who want to succeed in the workplace?
AA: Do unto others as you would like done to you. This was a mantra I grew up hearing that still defines my life today. If we could all treat others the way we want to be treated, imagine the beautiful world that would be.

Q: After high school, where did you feel your career path would take you?
AA: In a roundabout way, right where I am today. You see, growing up I wanted to be a chef. My mother was mortified. “All this money for Catholic schools, and you want to be a what?” was her cry the very first time I mentioned this to her. I was nine years old. Of course, like every other African child, I went off to college, graduated, made real money, moved up in corporate America and traveled the world. I remember at my wedding in Jamaica in 2003, I was able to articulate to my mother because I wanted to be a chef many moons back, and she was stunned. Three years later, in 2006, I quit my six-figure job to offer countless free workshops to embark on my purpose of making the world a healthier place.

Q: Can you tell us how you manage your work/life balance?
AA: As working mothers, I believe we can be our own worst critics. We are constantly taking care of everyone and feeling guilty when we are not. But the reality is, for us to be at our best and not start feeling resentful of everything we are doing, we need to find a balance that includes us.

I am saved by my calendar. My sanity, considering my extremely busy schedule, is really centered on planning.

I have scheduled date nights with Georges, my husband of 20 years. Even when we had no money to go out, we kept our date nights (today, staycations are fashionable). Unless someone needs a kidney from us, nothing moves that date/time.

I am dutiful about going to the gym, going to church, playing cards with my boys, traveling and, yes, cooking. My joys are scheduled like everything else on my calendar. I am that intentional about it. To truly enjoy the abundant life, full of possibilities and creativity, that God has so generously blessed me with, I take the time and effort to plan it well.

Please know that you, like me, can be amazing mamas, kickass business owners, wives, aunts, etc. Don’t let anyone make you feel guilty for the path you choose or for wanting it all. There truly is room to make it work—all you have to do is plan.

That said, one thing I don’t get caught up in is mom’s guilt, because sometimes, even with all the best planning and intention, life gets in the way. It’s okay if I miss a school event because I was working out of town or if I forget a birthday. I take it in stride. I can’t be everywhere. I am happy being a mami and a business owner. I tell other moms: “Don’t let mom guilt make you forget your own purpose. We can be wonderful mothers as well as a multiplicity of things our hearts desire. Go on and live your life in a way that sets your heart on fire. Be magical.” That is balance to me.

Q: What’s your advice for women in male-dominated fields?
AA: I say simply think like a woman and act like a man. More than 25 years of my career has been in IT and food manufacturing, which are both male-dominated industries. I had a lightbulb moment over 20 years ago that completely changed my life. A male colleague and I were on a project together, and we had to do some training before starting that project in Macao. He was struggling with the certification program, which I passed on the very first try. I supported him through the entire project because that’s what we women do, always nurturing. I sat and watched his confidence during weekly updates; then I really started watching, really started paying close attention. All the men had that same confidence, even the ones I had on performance probation. Men don’t need to be smart; they just truly believe they have the right to be there.

Seven Things About Agatha Achindu

1. If you could share a meal with any four individuals, living or dead, who would they be?
My mother, father, husband, and son.

2. What’s your favorite thing to do in your free time?
Cook for my family while watching a movie.

3. What’s your favorite app on your phone?
Waze

4. What’s your favorite quote or saying?
“How you live is how you are going to age.”

5. What would you sing at Karaoke night?
Order my steps in Your word, dear Lord. Lead me, guide me every day. Send Your anointing, Father, I pray. Order my steps in Your word, etc.

6. If you could go back in time to change one thing, what would it be?
Celebrate every little win. I remember when my product got into Whole Foods Market. That was just another day—we didn’t take the time to truly celebrate what a massive win that was! Today I look back after making it all the way to Walmart and realize that the journey is what’s important. Please take the time to celebrate your wins, big and small.

7. Would you rather cook or order in?
Cook

You could say that a can of corn changed the life of today’s guest, Agatha Achindu. And not just her life, but the lives of hundreds or even thousands. 

When Agatha arrived in the United States 33 years ago – coincidentally, in the exact city in Maryland where I was born, raised, and lived at that time – she was shocked to discover corn in a can. Why not just cook the corn, she asked?

That question, along with a true love of cooking and a simple desire to make people happy and healthy through food, nudged her out of IT, where she was making a living, onto a new path.

Agatha began to help friends, then soon, clients, solve their chronic health problems by teaching them how to identify their 

Over her career, she has earned a certificate from the Institute for Integrative Nutrition, founded Yummy Spoonfuls, the first nationally distributed frozen organic food for kids, and most importantly, helped hundreds of clients solve their chronic health problems by identifying their nutritional deficiencies and teaching them to make tasty and manageable dishes to correct those deficiencies.

Now, she has distilled her expertise into a beautiful cookbook that can help thousands more, Bountiful Cooking: Wholesome Everyday Meal to Nourish You and Your Family.  

But none of this would have been possible apart from the first 23 years of her life. Agatha was born and raised in NAME, a seaside town of Cameroon. Her father worked to develop and distribute life-saving vaccines to the most vulnerable populations in Cameroon. Agatha’s mother was a scholar turned farmer, who owned and worked a profitable plantation many miles from their home. Together, Agatha’s forward-thinking parents instilled in her a belief in her own potential and the power of education and her community taught her all that food could be: a time of happiness, connection, health, and healing. I’m delighted to dive deep into those times with Agatha today and thrilled that you are here to listen to us!!

Highlights

• The unique qualities of Cameroon, “African in miniature”
• Agatha’s coastal hometown of Limbe, where they could eat fresh fish at all times
• 2 farms – a large home garden (and orchard) PLUS….
• Agatha’s mother’s commercial farm
• Monkey fruit???
• Her father’s story – 1 of 7 to attend school and how he realized the power of education
• The amazing story of her mother, raised by merchants, becoming a farmer while her father, raised on a farm, became an academic.
• Agatha’s own love story, spanning 15 years!
• JOLLOF RICE!!!! Nigerian, Ghanaian, Cameroonian – Coconut Jollof Rice
• All Agatha’s Jollof Rice tips
• An outdoor sawdust stove
• Why they coated the outside of their pot in palm oil

serves 4 to 6

This is one of my all-time favorite savory breakfast items. I created this recipe for a client’s child—a picky eater who wouldn’t touch any vegetables. I took some popular kid foods—potatoes, eggs, cheese, and milk—mixed them with some colorful veggies, then baked the mixture on a sheet pan. Cut into palm-sized rectangles, the resulting savory “pancakes” were a hit. They taste as good as they look and are filled with gut-friendly nutrients, including fiber and prebiotics. I like to use a box grater, but if you prefer a food processor or mandoline, that’s fine. Make sure not to overblend with the food processor.

INGREDIENTS 

• 4 Yukon gold potatoes, peeled

• 2 carrots, peeled

  Bountiful Cooking: Wholesome Everyday Meals to Nourish You and Your Family Agatha Achindu

• 2 scallions, thinly sliced

• 1 leek, well washed and thinly sliced

• ½ red bell pepper, seeded and diced

• 1 packed cup baby spinach, roughly chopped

• ¼ cup olive oil

• 4 large eggs

• ¼ cup Almond Milk

• 1 teaspoon baking powder

• 2 teaspoons sea salt

• 1 teaspoon freshly ground black pepper

• ¼ cup whole wheat pastry flour

• ½ cup shredded cheddar cheese

• ½ teaspoon black cumin seeds or sesame seeds

DIRECTIONS 

Preheat the oven to 350°F and line a large rimmed baking sheet with parchment paper. 

Using the large holes of a box grater, grate the potatoes into a large mixing bowl. Do the same with the carrots in the same bowl. Add the scallions, leek, bell pepper, and spinach. 

In a small bowl, whisk together the olive oil and eggs until well combined. Whisk in the almond milk, followed by the baking powder, salt, and pepper. Whisk in the flour until the mixture is lump-free, then pour it over the vegetables and gently mix until well-combined. 

Transfer the mixture to the prepared baking sheet, spreading and flattening it evenly with a spatula. Bake for 25 minutes, sprinkle with the cheese and black cumin seeds or sesame seeds, and bake 20 minutes more or until lightly golden. Let cool slightly before slicing into palmsized square “pancakes.”

note: The pancakes freeze well. Before placing them in the freezer, separate them with parchment paper, then wrap in heavy-duty wax paper or aluminum foil. That makes it super easy to take out and reheat individual pancakes.

Recipe is from BOUNTIFUL COOKING: Wholesome Everyday Meals to Nourish You and Your Family by Agatha Achindu. Copyright © 2023. Available from Hachette Go, an imprint of Hachette Book Group, Inc.

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Ready, set, recipes! Here are our just published, fresh-out-the-mill recipes in one convenient place! These are the top vegan recipes of the day, and are now a part of the thousands of recipes on our Food Monster App! Our newest recipes are stunning, so if you’re looking for something new and delicious, these recipes are it!

We also highly recommend downloading the Food Monster App  — with over 15,000 delicious recipes it is the largest meatless, vegan, plant-based and allergy-friendly recipe resource to help you get healthy! And, don’t forget to check out our Popular Trends Archives!

1. Protein-Rich Chopped Salad with Peanut Sauce

When my friend April first tasted this salad, she burst out, “OMG, Agatha—this tastes amazing!” Every bite is an explosion of flavors and textures, thanks to the medley of vegetables, the toasted pecans (which also lend an extra dose of healthy fat), and creamy Asian-style peanut butter dressing. Even better, the salad is super healthy and filling. I promise it will become a new favorite in your home. I like to use my mandoline to cut the cabbage, carrots, and jicama and end up with the Protein-Rich Chopped Salad with Peanut Sauce by Agatha Achindu.

Although the holiday season often comes with the excitement of good food, it also can come with regrets of overindulgence. Thankfully, there are plenty of fun and creative ways to savor festive foods without compromising taste and our commitment to health.

Before the holidays, we spoke to Holistic Health Coach and Certified Nutritionist Agatha Achindu to learn her culinary secrets to create a holiday menu that’s both healthy and delicious. The author, who recently released BOUNTIFUL COOKING: Wholesome Everyday Meals to Nourish You and Your Family, was pleased to share her insight with our readers.

“Most traditional holiday dishes are quite indulgent. The good news is that many classic holiday foods can be tweaked without sacrificing flavor,” Achindu shares with BrownStyle Magazine exclusively before offering quick fixes to classic meals. “For example, air-fry or bake instead of deep frying; use Greek yogurt in place of sour cream; use less cheese; use whole dates instead of refined sugar; use homemade mayonnaise (egg, avocado oil, salt, lemon juice, Dijon mustard); and use real butter instead of butter substitutes that are loaded with refined oils.”

Want more tips? Pull up a seat at the table and find out Achindu’s additional advice. Plus find out what classic dish she highly suggests ditching this season.

Opt For Healthier Appetizers
Always start with the appetizers. When planning your holiday menu, Achindu suggests adding fruit to the lineup. “You can never go wrong with fresh seasonal fruits. Chop up some of your favorites and serve them completely as is,” she shares.

She also advises you to serve your fruit platter with plain Greek yogurt and a drizzle of raw honey for some extra pizazz.

Add Depth And Flavor To Your Dishes
Achindu suggests elevating your holiday dishes with an aromatic symphony of thyme, rosemary, and sage—quintessential flavors of the season. “Introduce a touch of spice with cinnamon and nutmeg to enhance the overall flavor profile of your dish without resorting to excess fats or sugars,” she advises.

These key ingredients are the essence of Autumn, transforming dishes into memorable creations that resonate with taste and nutrition.

Remix Classic Dishes With Healthy Substitutions
Achieve a harmonious balance between indulgence and health by infusing familiar dishes with nutritious twists. “Consider swapping regular potatoes for sweet potatoes— introducing a subtle sweetness,” she tells us.

In addition, Achidu says to offer a stuffing made with whole grains and an abundance of fresh herbs. “These thoughtful substitutions enhance the overall holiday season experience, allowing for guilt-free enjoyment of beloved flavors.”

Bid Farewell To This Dish
Want to keep your health and fitness goals? We all do! That’s why Achindu suggests ditching some dishes altogether.

“Consider bidding farewell to the classic green bean casserole,” Achindu recommends. “Traditionally drowned in heavy cream and crowned with fried onions, it’s an indulgence we can replace with a fresher alternative.”

Achindu recommends opting for lightly roasted or steamed green beans adorned with a sprinkle of slivered almonds as a healthy alternative. “This adjustment retains the dish’s crunch while embracing a lighter, more health-conscious profile,” she notes.

Encourage Portion Control
Achindu encourages us to practice a mindful dining experience by starting with smaller portions. “Allow guests to savor a variety of dishes without feeling overwhelmed,” she mentions. “Opt for smaller plates, creating a visual illusion of abundance without encouraging overindulgence. By combining smaller portions with intentional enjoyment, the holiday season can be a celebration of both culinary delights and mindful moments.”

Make Delicious Desserts Without Regret
Although we all deserve to indulge in holiday sweets, that doesn’t mean we have to compromise our healthy lifestyle. Achindu is an advocate for redefining classic treats with healthier options.

“Consider making your favorite pies into crustless pie cups,” she tells us. “These individual portions offer the familiar taste of our favorite pies without the excess crust, ensuring a lighter and portion-controlled dessert.”

She also recommends using homemade fruit puree, instead of canned pie filling.

Lastly, Achindu encourages us to have fun at the dinner table this holiday season, but always put our health first.

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New cookware sets aren’t just for wedding registries and housewarming gifts: Did you know you’re supposed to regularly replace your non-stainless steel cookware? Ceramic pots and pans are sure to fit well in any kitchen—and not just because they offer way more bright, trendy color options to match your kitchen decor. Typically made from clay or materials like stainless steel and aluminum and then glazed, ceramic pots and pans are prized for being safe to use—especially at high temperatures since Teflon-coated nonstick kitchenware can release toxins if used over 500°.

Ceramic cookware sets also have a glossy, slick coating that makes it easy to flip your fried eggs and seamlessly sear scallops. You can just wipe them down after even the most rigorous cooking session, which requires less time and effort compared to other cookware options, like cast iron. Some ceramic cookware is even safe to use in the oven and on induction cooktops for optimal versatility.

Whether you’re looking to prepare some tasty meals or just want some nonstick pots and pans that are budget-friendly, we think these expert-approved picks for the seven best ceramic sets will be just what you’ll need to simplify your cooking experience.

How we picked these products

 

To find the best ceramic cookware sets, we tapped chef, entrepreneur, and cookbook author Agatha Achindu and Delish assistant food editor Francesca Zani for their top picks. We also consulted Good Housekeeping Institute Kitchen Appliances & Culinary Innovation Lab director Nicole Papantoniou and her team of on-staff experts—which includes all types: engineers! data analysts! registered dietitians!—who rigorously put everyday products to the test (and then more and more tests) in their New York City-based labs to determine which ones you can trust. The team evaluated ceramic cookware sets on how easy they are to handle and clean, as well as on performance factors like how well they distribute heat, if they can evenly sear a steak, and how quickly they can bring water to a boil. After consulting the above experts, we’ve determined that these are the best ceramic cookware sets you can shop in 2023.

10-Piece Tri-Ply Stainless Steel Ceramic Set

Looking for some great everyday pots and pans? Achindu recommends this GreenLife ceramic set because it’s budget-friendly and comes with pieces you’ll actually want to use. Their stainless steel exterior makes them a slightly more affordable alternative to copper or nickel sets, yet they’re still super durable. The pots and pans have two sturdy stainless steel layers and an aluminum core that’s made for quick heating. The cookware is oven-safe up to 600˚F, and the lids are oven-safe up to 425°F.

Achindu uses the stainless steel ceramic fry pan “religiously” on medium heat to cook up delicate foods like pancakes, scallops, flaky fish, and sunny side eggs. She says this set stands out for its even heating, “eliminating unnecessary burning.” Since stainless steel can scratch somewhat easily, she recommends cleaning these pieces with warm, soapy water and a nonabrasive sponge to prevent damage.

• Materials: Nonstick ceramic coating, stainless steel, aluminum core
• Number of pieces included: 10
• What’s included: 8-inch and 9.5-inch frying pans, 3-quart sauté pan with lid, 2-quart saucepan with lid, and 5-quart stock pot with lid
• Induction-safe: Yes
• Temperature range: 600˚F

11-Piece Valencia Pro Hard Ceramic Set

There are plenty of heavy tools that end up filling our kitchens, but that doesn’t have to be the case with your ceramic cookware! The GreenPan Valencia set is Papantoniou’s “favorite cookware line” from the brand, thanks to its “super versatile” and “lightweight” pieces. She’s a fan of this set’s assortment of different sized pots and pans, as well as its brasier that’s “a good entry way to teaching someone how to braise” or “helpful for making a small serving of food, like chicken thighs.” The pots and pans are oven and broiler safe up to 600°F, and the glass lids are oven-safe up to 425°F.

This set features the brand’s signature, protruding handle that Papantoniou and the Good Housekeeping Institute team say is “comfortable” and easily “rests in your palm.” The cookware has a light-colored, stain-resistant interior and dark exterior that “hides” stains altogether.

During testing, the team found that the light interior made it “harder to see any scratches on the rim,” which is the norm when using coated cookware. However, eggs “released easily” with a spatula and sauce “barely stuck” to the bottom and was easy to clean afterwards.

• Materials: Nonstick ceramic coating, hard anodized aluminum, stainless steel handles
• Number of pieces included: 11
• What’s included: 8-inch, 9.5-inch, and 11-inch frying pans, 2-quart and 3-quart saucepans with lids, 3-quart sauté pan with lid, 5-quart stockpot with lid, and three pan protectors.
• Induction-safe: Yes
• Temperature range: 600°F

Advantage Ceramica XT 11-Piece Cookware Set

Sure, plenty of ceramic cookware is lightweight, yet sturdy, and comes in multiple color options, but the truly advantageous feature of the Cuisinart Advantage Ceramica XT Set is the included steamer basket, which can also serve as a strainer. These pots and pans bring a lot to the table, literally—the Good Housekeeping Institute’s lab panel sang its praises for “properly sear[ing] proteins” and “frying crispy eggs with minimal oil.”

We also loved the thick ergonomic handles, which are made of silicone, so they’re easy to grip and stay cool to the touch while you’re cooking on your stovetop. Though they’re only oven-safe up to 350º and can’t be used with metal utensils, each piece is dishwasher- and freezer-safe, so you can significantly reduce clean-up time and easily store leftovers without dirtying up any extra dishes.

• Materials: Ceramic, aluminum core, silicone handles
• Number of pieces included: 11
• What’s included: 1.5-quart saucepan with lid, 2.5-quart saucepan with lid, 3-quart sauté pan with lid, 6-quart stockpot with lid, 8-inch skillet, 10-inch skillet, and 7-inch steamer insert
• Induction-safe: N/A
• Temperature range: 350°F

 

Initiatives Ceramic Nonstick 14-Piece Cookware Set

Boiling on a budget? The T-fal Initiatives Ceramic Nonstick Cookware is here to serve with its oven-safe (up to 350°) pans and lids, nonstick rivets, and solid performance—you even get two spoons and two spatulas to prevent scratches! These lightweight pots and pans have everything you want in ceramic cookware: They can maintain a steady simmer, evenly distribute heat on electric ranges, and easily release foods without the need for fat or oil to keep it from sticking. Even the lids and thick plastic handles stayed cool to the touch during cooking for the ultimate user-friendly experience.

That being said, you do get what you pay for, so there are some sacrifices to be made for the T-fal Initiatives set’s affordability: The Good Housekeeping Institute warns this cookware “need[s] to be more closely watched during cooking to avoid overheating,” noting it scorched spaghetti sauce during testing. Still, we think it’s a solid option if you’re in the market for quality ceramic cookware that won’t break the bank. It comes in multiple colors, is dishwasher-safe, and has a stain-resistant exterior.

• Materials: Aluminum construction, ceramic interior
• Number of pieces included: 14
• What’s included: 8.5-inch frying pan, 10.5-inch frying pan, 11-inch covered frying pan, 1-quart covered saucepan, 2-quart covered saucepan, 5-quart covered Dutch oven, and four nylon cooking utensils
• Induction-safe: No
• Temperature range: 350°F

CTX 10-Piece Deluxe Set

You don’t have to be a MasterChef to cook like one—just pick up the Scanpan CTX 10-Piece Deluxe Set, which is by Scanpan, one of Gordon Ramsay’s preferred kitchen gear brands. This ceramic-titanium nonstick cookware has all the amenities you could want—like handles that stay cool to the touch while you cook and a slim profile that allows for easy storage, while still having enough cooking space to feed a crowd. It’s induction-safe, oven-safe up to 500°F, and compatible with metal utensils.

The Good Housekeeping Institute said each piece “distributes heat well on gas range” and “food releases easily from [the] nonstick surface,” but warns that they worked “very poorly on electric ranges.” Furthermore, though the heavy-duty Scanpan CTX pots and pans are dishwasher-safe, you’re better off washing them by hand because their rivets can be a bit tricky to clean. That being said, this beautiful set strikes the perfect balance between the sleek outer look of brushed stainless steel and the convenience of nonstick-lined cookware.

• Materials: Stainless steel, cast aluminum
• Number of pieces included: 10
• What’s included: Two frying pans, two covered sauce pans, covered sauté pan, and covered Dutch oven
• Induction-safe: Yes
• Temperature range: 500°F

 

Ceramic Nonstick 10-Piece Cookware Set

With a diamond-infused ceramic coating, a forged base, and stainless steel handles, the Blue Diamond 10-Piece Cookware Set will have you belting “Hit me with your best pot, fire away!” Free of PFAs, PFOAs, lead, cadmium, and other toxins, this fan-favorite cookware brand ensures its pots and pans are safe for you and your family while also offering a ceramic coating that is five times harder, ten times longer-lasting, and four times better at transferring heat than other models.

It’s good to note that it’s not as effective as other options at releasing cooked food, but the nonstick rivets, slightly flared sides, and a large, slick surface area make it an all-around pleasant cooking experience.

Though the handles are comfortable to grab, the Good Housekeeping Institute found that, “In our tests we were able to confirm that [the handles are] hollow and do get hot… Using a low to medium flame helps, as well as centering the pans on the burner.” In addition to being compatible with all burner types (even induction!), this lightweight-yet-sturdy set is also dishwasher-safe, metal-utensil-safe, and oven- and broiler-safe.

• Materials: Diamond-infused nonstick ceramic coating, aluminum
• Number of pieces included: 10
• What’s included: 7-inch and 9-inch frying pans, 2-quart saucepan with lid, 2.5-quart sauté pan with lid, 5-quart stock pot with lid, and two nylon cooking utensils
• Induction-safe: No
• Temperature range: 425°F

Classic 5 pc. Cookware Set – (10508000) Black

Sure, we love some ramen, but who says college students can’t cook gourmet meals too? Whether dining hall food’s got you down or you have a small kitchen that doesn’t offer much storage space, the Scanpan Classic 5-Piece Cookware Set has all you need to get cooking with gas—seriously, it works like a dream on gas ranges! You can simmer and sear sauces and steaks with ease thanks to the nonstick ceramic finish, which the Good Housekeeping Institute said “easily released foods without fat/oil.”

They especially liked that this basic set is oven-safe up to 500°F, but the handles and lids remained cool to the touch while cooking on the stovetop. But that’s not all: Unlike other budget-friendly options, the Scanpan Classic Set features a stain-resistant exterior and is entirely dishwasher-safe, so it will be a staple in your kitchen for years to come. Take note that the small pans can only cook enough food for 1 to 2 people at a time.

• Materials: Pressure-cast aluminum body, ceramic titanium nonstick
• Number of pieces included: 5
• What’s included: Frying pan, saucepan with lid, and Dutch oven with lid
• Induction-safe: No
• Temperature range: 500°F

SearSmart Ceramic Nonstick 10-Piece Cookware Set

Some ceramic cookware can’t take the heat, but that definitely isn’t the case for the GreenPan SearSmart 10-Piece Set, which includes a casserole, sauté pan, two frying pans, and two saucepans that can withstand temperatures up to 600º. (Even the included tempered glass lids are oven-safe up to 425º!) As part of their durable design, these pots and pans feature thick, stay-cool handles and offer ample room on their cooking surfaces thanks to their short edges, which aren’t as sloped as other options.

At first glance—not to mention touch—this cookware has a rough surface that is unlike the smooth, slick texture of other ceramic-lined options, but this proved to be no issue during testing. In fact, the Good Housekeeping Institute said this unique feature “makes them more durable than smooth ones,” and pointed out “We were pleasantly surprised to see that the pans only needed to be rinsed with water after making scrambled eggs.”

10-Piece Ceramic Pro Cookware Set

No, you can’t keep your ceramic cookware forever, but there’s a lot of benefits to giving it a longer lifespan, including saving money (of course) and helping the environment by not dumping your cookware castoffs into a landfill after a few years of use. Enter the Bialetti Ceramic Pro Cookware Set, which is so durable that it even comes with a 10-year guarantee!

These hard-anodized aluminum pots and pans boast tempered glass lids and stainless steel handles that remain cool to the touch while you’re cooking. They may not be induction- or dishwasher-safe, but you can stick them in ovens up to 400° for some added convenience. Featuring a unique matte gray exterior, this set comes equipped with multiple pots and pans, as well as a sauté pan, making it a perfect option for home chefs who are new to cooking or those just starting out on their own.

• Materials: Hard anodized aluminum, stainless steel
• Number of pieces included: 10
• What’s included: 8-inch and 10-inch sauté pans, 1.5-quart and 3-quart saucepans with lid, 3-quart deep sauté with lid, 6-quart Dutch oven with lid
• Induction-safe: No
• Temperature range: 400°F

Cookware Set

Who says your cookware can’t look great while putting dinner on the table? The Caraway 7-piece Cookware Set has a sleek design that’s available in a wide range of earthy colors. Zani specifically recommends this set, calling it durable and noting that it has a smooth, easy-to-clean surface and “universal usage across induction, eclectic, and gas.”

The Good Housekeeping Institute team found these pots and pans can fry up an egg or steam broccoli using their vented (though not transparent) lids, and are easy to handle and grab. However, the experts did note that “care needs to be taken in terms of maintaining the temperature because these pieces heat up very quickly,” causing the stainless steel handles to get hot to the touch during use. The set is also oven-safe up to 650ºF—although most traditional at-home ovens don’t get that hot anyway.

Additionally, keep in mind hand-washing is recommended.

• Materials: Nonstick ceramic coating, aluminum core, stainless steel handles
• Number of pieces included: 7
• What’s included: 10.5-inch frying pan, 3-quart saucepan with lid, 4.5-quart sauté pan with lid, and 6.5-quart Dutch oven
• Induction-safe: Yes
• Temperature range: 650ºF

 

Ultimate Hard Anodized Nonstick Cookware Set

As beautiful as it is functional, you’re sure to slay all day with the T-fal Ultimate Hard Anodized Nonstick Cookware Set, which will put in all the work while maintaining the sleek design of its dark gray interior and exterior. Not only does this 12-piece kit come with a Dutch oven with lid, two fry pans, and three saucepans with lids, it also includes a spoon and slotted spatula to complete your kitchen gear collection.

On top of its thoughtful features, like tempered glass lids and thin, silicone-wrapped handles, this ceramic cookware is even dishwasher-safe—cue the happy dance! The Good Housekeeping Institute was equally impressed, pointing out that “a steam vent helps prevent food from getting too hot and boiling over”.

• Materials: Hard anodized aluminum, metal, silicone
• Number of pieces included: 12
• What’s included: 8-inch and 10-inch frying pans, 1-quart saucepan with lid, 2-quart saucepan with lid, 3-quart saucepan with lid, 5-quart Dutch oven with lid, solid spoon, and slotted spatula
• Induction-safe: No
• Temperature range: 400ºF

Is Ceramic Cookware Safe?

Yes! While Teflon-coated nonstick cookware is known to release toxins when heated to over 500°, ceramic cookware provides a natural surface that can safely be heated to higher temperatures, such as when broiling or cooking in the oven.

Still, there are pros and cons to both ceramic and nonstick cookware, and deciding which cookware is better for you all depends on what you value most. Both ceramic and nonstick cookware are less heavy (and, not to mention, less expensive) than stainless steel cookware. They also don’t require a lot of oil for cooking, but neither should be used with metal utensils or put in the dishwasher unless otherwise permitted by their manufacturer. Keep in mind ceramic-glazed cookware also has a much shorter lifespan than traditional nonstick or stainless steel. If cared for properly, you can get a good three years out of your ceramic cooking gear before its coating starts to wear.

 

Do Ceramic Pans Really Work?

Not only does ceramic cookware really work, but it works really well. As the ultimate combination of affordability and versatility, these sets heat up quickly and distribute heat evenly. If you think ceramic may be right for you, here are some factors to look out for while searching for the perfect set:

Pieces: Your first inclination when buying a ceramic cookware set may be to just go with whichever offers the largest assortment of pieces, but that’s not necessarily going to be the option that fits best with your lifestyle. If it’s just you cooking or your kitchen is low on storage space, you’re better off sticking to the basics—a decent-size skillet, pot, and Dutch oven. From there, you can tack on any additional essentials, like sauté pans, sauce pans, and so on. Some sets even include cooking utensils, which can come in handy not just while cooking, but also when maintaining your set, as you can be sure they won’t affect the integrity of the ceramic coating.

Convenience: Ceramic cookware is pretty convenient overall for its smooth, durable surface. However, be sure to confirm which pieces in your set are and aren’t oven-safe, as many lids don’t fall under this category.

 

What To Look For When Shopping For Ceramic Cookware Sets

Materials: Ceramic cookware sets are made with pure ceramic or coated metals. Choosing between materials largely depends on your budget and how you’ll be using your cookware. “If you plan on using your ceramic pots and pans for stovetop cooking only, then anodized aluminum, stainless steel, or copper-clad aluminum would be a better investment than pure ceramic, which is more expensive,” says Achindu. “On the other hand, if you are going to use your cookware for stove-to-oven baking or broiling, then you will want to invest in a pure ceramic option.”

The Good Housekeeping Institute notes that pure ceramic cookware is usually “heavy” and “slow to heat,” while coated aluminized steel is “lighter” and “quicker to heat,” and coated stainless steel is “heavier” yet sturdier than aluminized steel versions. Remember, heavier pans are best for searing and retaining heat without overheating, but lighter pans allow for greater maneuverability.

Features: While more expensive, Achindu recommends looking for ceramic cookware that’s made of one solid piece of metal (including the handle), since this makes the set more durable. If the handle isn’t made of metal, she says silicone is another good material to “maximize the cookware’s stovetop-to-oven properties.”

Cleanability: Ceramic cookware is often marketed as being dishwasher-safe, but the Good Housekeeping Institute suggests hand-washing these pieces to preserve their quality. High temperatures and abrasive detergents can wear them down and minimize their nonstick properties.

If your ceramic cookware is not made of one solid piece of metal, Achindu also says to avoid soaking soak your pots and pans in water for long periods of time, as this can lead to “the possibility of water seeping in and corroding” them.

Induction compatibility: If you have an induction cooktop, check the manufacturer instructions to ensure your ceramic cookware is compatible with it. As a general rule of thumb, the Good Housekeeping Institute suggests looking for “sturdier cookware with wider bases” that can make “better contact” with the heating elements.

 

How To Care For Ceramic Cookware

Avoid nonstick cooking sprays: Papantoniou says that the sprays will “gunk up” the coating and cause the pans to become less nonstick over time.

Use gentle cookware utensils: Wooden, nylon-tipped, and silicone utensils are best for ceramic cookware to help preserve the coating, notes Papantoniou.

Cook on lower heat: If you use high heat, food is more likely to burn on the cookware and produce stains that’ll make the pieces less nonstick, the Good Housekeeping Institute says.

Hand-wash: Papantoniou recommends washing your ceramic cookware with warm, soapy water to help break down the oil and grease molecules gently. Again, cleaning pots and pans in the dishwasher can make the coating wear faster from the harsh detergents.

Try magic erasers: These are great for rubbing off cookware buildup, and Papantoniou says that some sets even come readily available with magic erasers “for this exact reason.”

Use pan protectors: Something as simple as a tea towel or paper towel is helpful to place in between cookware to help avoid scratches on the surface and around the rim, Papantoniou shares.

 

Meet The Experts

Nicole Papantoniou is the director of the Good Housekeeping Institute’s Kitchen Appliances & Culinary Innovation Lab.

Agatha Achindu is a chef, entrepreneur, and author of Bountiful Cooking: Wholesome Everyday Meals to Nourish You and Your Family.

Francesca Zani is the assistant food editor at Delish.