Recipes 

This Chocolate Cherry Healthy Protein Smoothie Recipe includes 35 grams of protein. This makes an excellent high protein...

If you're looking for Gluten Free Enchiladas or Dairy Free Enchiladas, this recipe is the best! Don't skip the Easy...

My homemade strawberry popsicle recipe has just 4 ingredients. Coconut milk makes them irresistibly creamy while pure maple...

This 7-ingredient slow cooker sriracha chicken recipe is simple and delicious. It's so tasty served in lettuce wraps! Slow...

Learn how to make breakfast quesadillas that are healthy, filling and oh-so-delicious. Keep it simple w/ eggs and cheese or...

This cilantro jalapeño sauce recipe is delicious on chicken, shrimp, burgers, eggs, roasted potatoes and more! The perfect...

My version of Classic Chicken Vegetable Soup is just that…a classic! No fancy ingredients or cooking techniques. It's perfectly kid-friendly and has all of the flavors that you have known and loved since childhood. Can't you just taste it now?! Read more….

Chili lime chicken marinade makes for the best easy low carb chicken recipe. Serve with asparagus & summer squash for...

Ground Turkey Rice Bowls Meal Prep

Shrimp Taco Bowl Recipe Meal Prep

Blueberry Tart with Gluten Free Tart Crust

Learn how to season cauliflower rice so it tastes delicious every time. Get tips on cooking and seasoning cauli rice, plus...

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!