Recipes 

Mocha Mousse is the perfect dairy free dessert. This coconut milk mousse is naturally sweetened with maple and has just a...

Pork Roulades make a beautiful entree for a special occasion or date night. Better yet, these healthy pork chops have fewer...

Parsley chicken is a naturally low carb chicken recipe, perfect for a gluten free or keto dinner. The healthy chicken...

Wondering how to make stuffed pork chops? My simple stuffed pork chops recipe uses classic apples and herbs and a simple...

This Healthy Chicken Pot Pie Soup uses cashew cream for a creamy and delicious Paleo Chicken Soup. You won't miss the cream...

Vegetable Chowder is the perfect blend of cozy and nutritious. As vegetable soup recipes go, this one is super satisfying....

This simple pomegranate cocktail with rosemary is totally gluten free and uses just 5 real food ingredients. Add this to...

This 5-Spice Slow Cooker Short Ribs recipe is healthy, easy and kid-friendly! The sauce for these Asian short ribs is...

Paleo Chocolate Pecan Bars make the perfect prep ahead Paleo dessert recipe. These paleo & gluten free pecan bars are...

Turkey Taco Soup is the perfect kid-friendly soup! It's full of familiar flavors and nutritious ingredients. Bonus? If...

This red pepper soup with sweet potatoes is packed with nutrients and totally delicious. It freezes well so make a double...

Are you looking for a winter salad recipe for a special holiday meal or get together? My winter kale salad with apples and...

Stay cool in the next heat wave with Popsicles made from whole fruit!

The new June plan is up, including this super easy, kid-friendly Zesty Citrus marinade. Perfect for chicken, shrimp & fish! One of my must-have summertime grilling go-to recipes.

Try our Lemon-Ginger Blueberry Scones! These kid-friendly scones are made with almond flour and are gluten, dairy & grain free as well as Paleo-friendly.

This easy, gluten-free, dairy-free pasta dish uses loads of fresh spring veggies: tomato, eggplant, mushrooms, onion, zucchini & fresh basil. A simple, make-ahead pasta dish, one of my favorites! From the Prep Dish April Meal Plan.

Mini Gluten-Free Maple Almond Cakes w/ Balsamic Marinated Strawberries…… I think of these as a grown-up version of the strawberry shortcakes I grew up loving. Bonus: this dessert is gluten-free & dairy-free and fits seamlessly into a prep-ahead meal plan.

Desserts are indulgent, #1. As a dietitian, I aim to also utilize whole-food, gluten-free, dairy-free ingredients. For example, using dates as a sweetener instead of sugars and opting for nut butters instead of flours. This quick & easy 3-ingredient cookie is family-friendly and oh so good!

Rather than chopping ingredients for a salad each night, prep 1 large salad at the beginning of the week. Then simply dish it up as a side salad for dinners or scoop some out for a quick lunch. Many of our meal plans provide a salad recipe, this gluten-free Balsamic Roasted Beets, Shaved Fennel, Walnuts & Goat Cheese Salad is pulled from our Winter 1 Plan. Meal planning made delicious!

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!