There are endless arguments out there for bringing more vegetables to your table—your own wellbeing, your budget, our environment, the list goes on. Whatever your personal reason, there's one that I think is universal—FLAVOR. Gone are the days where a sad salad or soft steamed carrots were our only options. These recipes use vegetables in a whole new way, adding so much life to your weekly routine. Who knew broccoli (in my mind the superfood of all vegetables) could make such a delicious pizza base, flat-bread or tart shell? Often for lunch, or even a snack, I'll bake my super-green falafels in the oven and my studio team love them. As for my boys? Their current weeknight request is my crunchy raw pad thai—so yum. Inside Week Light, you'll find all these ideas and so much more. It's essentially my week in food, in a book—super-quick, family-friendly, fuss-free meals made REAL. Vegetables are at the forefront of nearly every recipe, with a few meat options thrown in, and there are lot