Recipes 

I love this dairy-free Cilantro Pesto recipe! It's so versatile…use it to crust fish, stir into spaghetti squash, dip veggies into or top a fried egg. Read more…

The flavor combination in this salad is simply out of this world. Fire up the grill this Labor Day and give it a try! Read more >

So excited to share my recipe for Gluten Free and Paleo Banana Nut Muffins with you. All whole foods and sweetened only with bananas, this one is a definite winner! Read more…

Have you tried chia pudding yet? I have to admit to being obsessed now. This nutrient dense pudding works great as breakfast, snack, or dessert. Read more…

Greek Salad with Chicken is the perfect summer salad – cool, crisp and protein packed. Read on for prep ahead tips and the recipe!

Today I am sharing a quick dessert idea that is perfect for a 4th of July party or anytime you have a sweet tooth quite frankly! Chocolate Drizzled Fruit. Nothing processed. All whole food! Read more >

Summertime calls for easy, breezy recipes. My 5 ingredient paleo and gluten free Honey BBQ Chicken is so super simple you will make it over and over again! Read on for recipe.

This Chocolate Cherry Smoothie Bowl is sweet enough to be delicious, but isn't a total sugar overload. Healthy and...

This paleo and gluten-free crock pot recipe will quickly become your go-to pulled pork recipe! So simple, only 5 ingredients, and full of flavor! Add the sides and viola, the perfect summer BBQ meal.

Today we are featuring two of my favorite summer side dishes. Perfect for BBQs, pool parties and potlucks!

Today's Yogurt with Cherries recipe is perfect quick and healthy recipe for your kids to make this Mother's Day!

My gluten free and Paleo Cherry Cobbler is the perfect companion to a spring or summer bar-be-que! Bonus: you can make it ahead of time and serve hot or cold.

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!