Recipes 

This easy slow cooker chuck roast results in the most tender, tasty garlic beef. Delicious and versatile, requires just a...

This gluten free cobbler uses an almond flour crust, making it a paleo cobbler too. My cherry berry cobbler uses frozen...

This winter pear salad includes spinach, lentils, walnuts, goat cheese and the BEST simple balsamic vinaigrette recipe....

This healthy Caesar Salad Recipe is topped with salmon for a hearty meal with plenty of protein. Dairy Free Caesar Dressing...

This cozy crock pot Zuppa Toscana recipe is perfect for nights when you want a hot, nutritious meal, but don't have much...

This Mediterranean Easy Egg Bake recipe is healthy, easy and totally delicious. It's the perfect prep ahead breakfast...

This Salmon Wrap Recipe is kid-friendly, gluten free & perfect for weeknights! Don't miss my Homemade Caesar Dressing...

Chicken salad with cranberries and walnuts makes the perfect prep ahead lunch or dinner. Great on wraps, sandwiches or...

This recipe for basil aioli is perfect as an easy veggie dip, healthy sandwich spread or simple salmon marinade. The best...

My orange carrot smoothie is not only citrusy and delicious, it's a complete breakfast. With chia seeds and walnuts, it's...

My paleo lasagna uses fresh herbs, zucchini and ground turkey for a healthy and delicious spin on this classic. Dairy &...

These gluten free & paleo pumpkin bars will fulfill all your fall cravings AND leave you feeling good! They're...

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!