Recipes 

This pork meatball recipe is super versatile! Turn it into a turkey meatball recipe or use beef or lamb if that's what you...

This healthy sloppy joes recipe is Gluten Free, Paleo, and totally kid-friendly!  It's the perfect easy and...

This Paleo oatmeal recipe (or "noatmeal" if you will!) is perfect for those days you're craving a nice warm,...

By popular demand, I’m sharing my best tips and tricks for how to make coconut whipped cream today!

If you’ve ever tried to make dairy-free whipped cream with coconut milk, you likely know it can be a little bit tricky.

This easy cherry mousse is the perfect healthy dessert - for Valentine's Day or any occasion! Let's face it, whether you're...

My slow cooker Moroccan chicken recipe is inspired by my honeymoon to Africa. I love creating recipes based on my travels...

Nut Free Energy Balls are pretty much the perfect snack! These make great nut free school snacks, nut free treats for...

My Slow Cooker Pork Carnitas Recipe comes together so quickly in the crock pot. It's great on rice bowls, cauli rice, or...

Perfect for the holidays, my dark chocolate pomegranate holiday bark is made with slivered almonds and sea salt. The...

My Green Shakshuka Recipe is such a fun play on the popular brunch dish. It's full of bright flavor, and a super healthy...

My Grain-Free Granola Recipe is made with coconut oil, honey, pecans and dried cherries. You won't miss the oats in this...

These paleo mashed potatoes use cashews and chicken stock for plenty of flavor. You won't miss the milk and butter! No one...

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!