Recipes 

move over Reese's, I have recreated the peanut butter cup recipe using only 4 real food ingredients. Yes, you read that right… 4 *real food* ingredients! Get the recipe….

I hope you enjoy my chocolate cashew milk recipe as much as I do. It tastes just like the chocolate milk of my childhood! Read more….

My slow cooker lamb roast makes the perfect Easter dinner. All you need is 6 ingredients and your slow cooker does all of the work for you!

This quick and easy mustard-dill salmon recipe with roasted asparagus and purple potatoes contains only 5 ingredients and is perfect for dinner or lunch. Read more….

Looking for something a little different this St. Patrick's Day, but still want a nod to tradition? Try my Pork Chops with Cabbage & Apples recipe. Read more….

This Valentine's Day, treat your someone special to a blow-out brunch featuring my Gluten Free Banana Pancakes! Super simple and only 4 whole-food ingredients. Read more….

Inspired by my time on the Island, my gluten free and paleo Rum Balls pay tribute to the dark rum that Puerto Ricans love so much! Read more….

Say goodbye to pizza delivery! My gluten free Pizza Soup has all of the flavors of your favorite pepperoni pie but mixed into a hearty, satisfying soup. Read more…

Get out your baking tools, pre-heat your oven, and let’s get to baking this quick and easy recipe! Read more…

Craving southern comfort food? Try my Oven Baked Cornmeal Crusted Catfish. All of the flavor of traditional fried catfish, but without the fat and calories! Read more…

Today I am sharing my AIP baked apples recipe that appears on my new AIP (auto immune protocol) meal plans. They get the Brook stamp of approval! Read more…

Quick to prepare and containing only 5 whole-food ingredients, these gluten free cookies are perfect for breakfast, snack, or even packed in a lunch box!

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!