Each meal recommendation below will set you on your way toward eating at least five colors—because we've done the rainbow math for you:

Vegan, gluten-free, dairy-free

Servings: 4

Prep Time: 20 minutes

As an alternative to a traditional leafy green salad, this beautiful multicolored salad is filled with legumes and vegetables that are rich with anti-anxiety nutrients. If you like, top it with a protein source like hemp or chia seeds, or canned anchovies or sardines.

For the Salad:

1 (15-ounce) can organic great northern beans, drained and rinsed

1 (15-ounce) can organic black beans, drained and rinsed

1 (10-ounce) bag frozen organic corn, thawed and drained

4 orange mini sweet bell peppers, diced

4 red mini sweet bell peppers, diced

4 yellow mini sweet bell peppers, diced

2 celery stalks, diced

4 Persian cucumbers, diced

1 small Serrano pepper, finely chopped (remove seeds for less heat)

¼ medium red onion, finely diced

½ cup fresh flat-leaf Italian parsley, finely chopped

½ cup fresh cilantro, finely chopped

¼ cup fresh mint, finely chopped

1 tablespoon lime zest

For the Dressing:

½ cup extra-virgin olive oil

2 teaspoons honey

Juice of 1½ limes

1 teaspoon kosher salt

½ teaspoon black pepper

To prepare the salad, mix all the ingredients in a large bowl. To prepare the dressing, mix all the ingredients in a mason jar and shake to emulsify. Toss the salad with the dressing.

Vegan, gluten-free, dairy free

Servings: 8

Prep Time: 30 minutes (plus overnight soaking)

Dal is one of my favorite comfort foods, but even if you didn't grow up eating it, I'm sure you'll find it filling and soothing. The turmeric is an added bonus. Asafetida powder is used in Indian cooking as a digestive. While it has a pungent aroma, it is very flavorful once added to a dish.

2 cups yellow split pea lentils

2 tablespoons canola oil

1 teaspoon black mustard seeds (optional)

1 teaspoon cumin seeds

2 cloves garlic, peeled and sliced in half lengthwise

1 dried whole red chili (optional)

1 medium onion, finely chopped

1 medium tomato, finely chopped

1 teaspoon ground turmeric

¼ teaspoon black pepper

2 cups spinach leaves

1 tablespoon kosher salt

½ lemon

1 teaspoon asafetida powder (optional)

Chopped fresh cilantro for garnish

Rinse and soak the lentils in a covered glass bowl in the fridge overnight. Make sure the water covers the lentils by about half inch. Rinse out the lentils the next day, transfer to a large saucepan, and add 4 cups water. Boil the lentils for about 30 minutes, until soft. The texture should be smooth, like a paste.

Heat the oil in a medium stainless-steel pot over medium heat. Add the black mustard seed, if using, and cook until they pop. Add the cumin seeds, garlic, dried red chili, if using, and chopped onion. Cook for 3-5 minutes, or until the onion is translucent. Add the tomato, turmeric, and black pepper, and stir to combine. Add the spinach and allow to wilt for just 1 minute.

Add the lentils, lower the heat, and allow to cook for about 20 minutes. Add 2 cups water, as the mixture will be thick and you want to prevent the lentils from sticking.

Season with the salt, a squeeze of fresh lemon, and the asafetida powder, if using. Serve hot, garnished with chopped cilantro.