Recipes 

Shredded Beef Barbacoa is great on tacos, lettuce wraps, salads or rice bowls. It's versatile, full of flavor, gluten free,...

These carrot cake energy balls make the perfect snack or healthy dessert. They're gluten free, paleo and vegan so anyone...

These Paleo Chocolate Brownies are pretty incredible on their own, but the raspberry sauce takes it to the next level....

Slow Cooker Chicken Verde is a bright, fresh, healthy crockpot meal. Make a double batch and serve as tacos one night and...

My healthy homemade teriyaki sauce recipe makes this salmon bowl SO delicious! The sauce has only 7 ingredients &...

Shrimp with Mushrooms are great over noodles, zoodles, rice, you name it! Made with lemon, white wine, parsley &...

My Slow Cooker Mexican Pork Salad is bright, bold, flavorful and healthy. The pork is great on tacos or rice bowls as well!...

These black bean and quinoa burgers have plenty of protein and flavor. You won't miss the meat! Bonus? They hold up on the...

I LOVE this recipe! My favorite thing about a roast? Leftovers = multiple meals! Read more….

My 7-ingredient, no bake Chocolate Bliss Energy Bites recipe is loaded with toasted cashews, chia seeds, and cocoa or cacao powder for a protein punch! Read more…

Garlic Butter Chicken is super simple to prepare, has a small ingredients list, and has bacon! This crispy chicken recipe is a great addition to your weekly dinner line-up. Read more…

Some veggies get a bad rep and some don't even cross our minds to put on our dinner plates. I am changing that with our Mexican Jicama Shrimp Saute! Read more….

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!