Recipes

Summertime Sweet Success – Whole Fruit Popsicles with Pineapple & Raspberries

Stay cool in the next heat wave with Popsicles made from whole fruit!

Zesty Citrus Marinade

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.

Gluten Free Blueberry Scones w/ Lemon & Ginger

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.

Balsamic Marinated Strawberries

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.

Gluten-Free Peanut Butter Cookies

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!

Balsamic Roasted Beet Salad

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!

How to Make Roasted Sweet Potatoes

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.

Gluten Free Corn Muffins

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.

Butternut Squash Muffins

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!).

Sweet & Savory Rosemary Pecans

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!