Recipes 

Sweet Potato Bird's Nests is such a fun breakfast recipe that can be made for an everyday breakfast or for special occasions like a birthday or Mother's Day. Read more….

Roasted Pork with Apples & Rutabaga is super simple to prepare, has a small ingredients list, and only requires one pot! Talk about a time-saver. Read more…

Need the perfect prep-ahead holiday side dish? My Harvest Kale Salad fits the bill perfectly. Your family will ask for seconds – I promise. Get the recipe >

Dessert in a few minutes that doesn't require a mixer or the oven? Yes, please! These Cranberry Walnut Dark Chocolate Drops definitely fit that bill. Get the recipe….

My Beef & Butternut Squash Tagine is a Prep Dish favorite from our October menu that cooks low & slow on the stove top or in a slow cooker. Read more….

On our way home from Israel in July, we got to visit our Icelandic friend Anna. We (Brook) decided to make this a camping trip, which meant I got to create a camping menu! Check out the story and get one of the recipes we made. Read more….

My Paleo Stuffed Bell Peppers received a 100% rating from our subscribers on both Paleo and Gluten Free meal plan surveys! When this happens, I know that I have to share with you. Read more….

You're going to love my super simple, all natural, 4 ingredient Strawberry Chia Jam recipe! Throw those sugar-filled store bought jars away! Read more….

My Sweet and Crunchy Tuna Salad recipe is the perfect prep ahead lunch for work, school or to have on hand at home. Read more….

My Gluten Free Pecan Crusted Salmon is healthy, tasty, and easy to make. A few simple ingredients + few simple steps = a family friendly meal in under 30 mins! Read more…

Blend up my Purple Haze smoothie recipe today – it's chalk full of vitamins, minerals and fiber to keep you full. Plus, the color!!! Read more….

My Bacon, Lettuce, Tomato and Avocado (BLTA) hamburger recipe is the perfect crowd pleaser for your Fourth of July celebration. Get the recipe….

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!