Recipes 

As temperatures warm up, I find myself wanting more smoothies for breakfast or as a post-workout snack. My mixed berry green smoothie recipe is super simple to throw together and a great way to get your greens in!

I recently visited Barcelona and was lucky to be able to take a hands-on cooking class. On the menu was one of my personal favorites, Romesco Sauce. I literally can eat this with a spoon! Read on to see how I have made it Gluten Free & Paleo friendly. Enjoy!

Surprise your Valentine with these amazing Chocolate Pudding Parfaits. Only 5 ingredients and super easy to prepare!

I am here to rescue your Mardi Gras celebration! My Gluten Free Shimp & Veggie gumbo recipe combines all of your favorite flavors without the flour based roux. And I promise you won't miss it!

The weather in Austin has been chilly lately so I have been warming up with lots of soup! This week I am sharing one of our subscriber favorites: Sweet Potato and Pear soup. Yummy!

Our Crock Pot 3-Bean Chipotle Chili is super simple to put together and will keep you warm on a cold evening!

Today, we are talking pancakes! I have tips for perfect pancakes and a recipe for blueberry-banana pancakes that would be perfect to serve Christmas morning. Enjoy!

These Kiwi Pomegranate Cups are a vibrant color combination that is sure to impress. Clean eating never looked so festive!

This healthy holiday appetizer is simple and satisfying with the combination of goat cheese, pistachios, and grapes. Plus, we have rounded up 5 other appetizer recipes to inspire you.

My sweet potato pie with pecan crust has all of the flavors you crave at the holidays. Matter of fact, you won’t miss that flaky crust!

Salt-crusted, whole fish is one of our favorite dishes to serve at the Holidays or dinner parties. It's super simple to do (promise!) and only requires 3 ingredients: whole fish + salt + lemons. Click here to learn how to make this impressive dish!

One of our Prep Dish subscriber favorites is to use spaghetti squash as Paleo and Gluten-Free alternative for noodles with our Grassfed Beef & Mushroom Marinara Sauce. See what all the buzz is about!

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!