Recipes 

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!

This Lemon Basil Chicken and Rice Bowl has under ten ingredients and is an easy, delicious meal when you're short on time!...

These crunchy Curry Spiced Almonds make the perfect healthy snack -- packed with warm spices, a hint of heat, and easy to...

This Healthy Quinoa Salad features arugula, blueberries, feta, slivered almonds and the best homemade red wine vinaigrette....

This Southwest Omelette is not only delicious, it's also packed with veggies and protein, the perfect way to start the day....

For Carne Picada Tacos, you'll marinate chopped beef in lime juice & seasonings before cooking it and layering w/ the...

This Gluten Free Quiche Recipe uses an almond flour quiche crust and makes an excellent GF breakfast, lunch or dinner. I'm...

This low carb salmon recipe with mushroom cauliflower rice is earthy, rich and creamy all in one. It's the perfect low carb...

Sheet pan garlic soy chicken thighs are as easy as they are delicious! Packed with protein & veggies, it's the perfect...

These Guacamole & Black Bean Stuffed Sweet Potatoes are simple & delicious. The perfect healthy weeknight dinner!...