Recipes 

My black bean chili mac recipe is the perfect gluten free pasta recipe for Fall. This version of vegetarian chili mac is...

This Spinach Pesto Stuffed Acorn Squash is a hearty vegetarian dinner with a vegan / dairy free option. It's the perfect...

My zucchini muffins with almond flour are super healthy and satisfying. These are Paleo muffins the whole family will...

Looking for a Gluten Free & Paleo pumpkin recipe? This pumpkin mousse makes the perfect healthy pumpkin dessert and...

Whether you're Keto or just looking for a sugar free cheesecake recipe, these little Keto Cheesecake Bites will satisfy...

This chicken and cauliflower chowder is a gluten free & Paleo soup, perfect for a healthy lunch or dinner! It's...

These vegetarian Buddha bowls include an almond butter sauce and crunchy roasted chickpeas that really set them apart! I...

This Paleo peach cobbler is light, delicious and perfectly sweet. Sweetened with dates, it's totally refined sugar free. I...

This green chili beef burrito recipe is made in the slow cooker and requires very little prep. With tons of flavor and a...

This healthy breakfast sandwich is totally cravable - you may actually look forward to getting up in the morning. The...

My dairy free whipped cream & berry parfait makes the perfect summer treat or 4th of July dessert! Both classic and...

Rosemary pork chops are even better on the grill! With only 6 ingredients (including olive oil & salt!), this comes...

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!