Recipes 

This BLT pasta salad recipe is sure to become a summer favorite. It hits the perfect balance of indulgent and healthy....

This guacamole stuffed mini peppers recipe makes the perfect low carb snack or appetizer. It's Keto, Paleo, Gluten Free and...

These healthy beef fajitas w/ easy guacamole make a quick weeknight dinner feel fun and festive! I don't know about you but...

Wondering how to make chimichurri sauce? It's super simple with my 7 ingredient chimichurri sauce recipe. (Pssst. this is a...

This easy Keto Fat Bomb recipe is delicious, whether you're Keto or not. It's the perfect Keto snack recipe, easy Paleo...

Paleo Waldorf Salad is a simple and healthy Mother's Day recipe sure to please any mom! I don't know what it is about...

This baked polenta casserole is essentially like a polenta lasagna - all of the flavor of the home cooked favorite, but...

This vegetable bean soup can be made entirely from freezer and pantry ingredients. Packed with veggies, it's the perfect...

This simple strawberry smoothie with mint has only 6 ingredients, is a high protein smoothie recipe, and will totally make...

Wondering how to make polenta from cornmeal? Follow this easy polenta recipe and tips for delicious, creamy polenta every...

Wondering how to make cajun shrimp? It's the perfect weeknight dinner recipe and it's easier than you think! In my mind,...

Maple Mustard Pork Tenderloin requires only 3 ingredients. It's perfect for a weeknight dinner or an elevated Easter meal!...

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!