Recipes 

My Paleo ranch dressing tastes so much like the ranch from my childhood, but without the processed, chemical-filled ingredients that the bottled ranch has. Get the recipe…

A low carb chicken casserole recipe, this Chicken Poblano Casserole has all of the flavor of your favorite Mexican food,...

These Grilled Curry Chicken Skewers with Yogurt Mint Sauce are the perfect summer meal! Simple, family-friendly and full of...

This simple lemon herb vinaigrette is the perfect homemade salad dressing, but it's also great for marinades! It's light...

Easy Chicken Lo Mein is the perfect healthy weeknight dinner. It's meal prep friendly, veggie-packed and so much better...

Learn to make healthy, easy sheet pan meals for chicken, steak, shrimp, fish & sausage. You'll find 9 gluten free sheet...

Chicken Spezzatino is hearty and healthy, perfect for fall and winter evenings. This Italian Chicken Soup is full of flavor...

This healthy chorizo recipe with veggies comes together SO quickly for an easy Paleo dinner. Make it a low carb chorizo...

These Teriyaki Stir Fry noodles use quick-cooking ground beef for a seriously FAST dinner. Easy & Healthy Teriyaki...

This Grilled Mojo Chicken recipe has the BEST citrusy marinade. With a little meal prep, this makes the perfect easy...

This Mediterranean Salmon Salad w/ homemade lemon parsley vinaigrette makes the perfect prep ahead lunch or simple...

Grilled Veggie and Refried Bean Tacos make the perfect plant-based meal. Prep this one ahead for an easy, healthy weeknight...

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!