Recipes 

These crunchy Curry Spiced Almonds make the perfect healthy snack -- packed with warm spices, a hint of heat, and easy to...

This Healthy Quinoa Salad features arugula, blueberries, feta, slivered almonds and the best homemade red wine vinaigrette....

This Southwest Omelette is not only delicious, it's also packed with veggies and protein, the perfect way to start the day....

For Carne Picada Tacos, you'll marinate chopped beef in lime juice & seasonings before cooking it and layering w/ the...

This Gluten Free Quiche Recipe uses an almond flour quiche crust and makes an excellent GF breakfast, lunch or dinner. I'm...

This low carb salmon recipe with mushroom cauliflower rice is earthy, rich and creamy all in one. It's the perfect low carb...

Sheet pan garlic soy chicken thighs are as easy as they are delicious! Packed with protein & veggies, it's the perfect...

These Guacamole & Black Bean Stuffed Sweet Potatoes are simple & delicious. The perfect healthy weeknight dinner!...

This Spring Minestrone Soup is perfect for those chilly days of spring when you're craving something a bit lighter, but...

These vegetarian peanut noodles are packed with veggies with a nice punch of vegetarian protein in the form of edamame and...

These healthy chocolate peanut butter bars are the best gluten free dessert! Use almond butter for a paleo version. While I...

This maple glazed salmon recipe requires just 10 ingredients, including salt and pepper! It's the perfect healthy weeknight...

Simple & delicious?! These 2 words sum up why I’m a sweet potato fan. Chopping and roasting sweet potatoes yields a quick & easy, crave-worthy side. I typically roast sweet potatoes with a mixture of spices (chili powders, cumin, etc). But this recipe simplifies the process further by using only 1 seasoning: Herbs De Provence. It’s a blend of Italian herbs, including lavender, which adds a subtle floral note.

I love cornbread! Growing up, my mom used to make Jiffy cornbread and serve with ham and beans. I’ve developed a cornbread recipe that’s gluten-free (Jiffy is not!). I also use olive oil (Jiffy uses partially hydrogenated lard). But the result is just as delicious.

Leaves changing, temperatures cooling and the return of pumpkin-flavored treats! I love fall and the transition to heartier, warmly spiced foods. I frequently use butternut squash in my baked goods. It works well as a sub in pumpkin recipes. I buy a larger (3-4 pound) squash and roast whole (about 1-1.25 hours at 350F). Then I have plenty of squash to use in savory and sweet dishes (think creamy pear-squash soup or butternut squash pancakes with pecans & chocolate chips!).

1. Melt 3T butter in medium sauté pan (med-high heat)
2. Add 1T chopped fresh rosemary, 1t cinnamon, 1/2t cayenne, pinch nutmeg, 1t S&P & 3T brown sugar (or honey).
3. Toss in 1# pecans to coat and toast in 350 F oven for 10 minutes, stirring halfway through.
Smells & tastes delicious!