Recipes 

Want a healthy vegetable soup recipe that's also filling and tastes great? Made with quinoa & beans, my version is...

This ground beef salad includes a peanut salad dressing that takes it over the top. Ginger, garlic & cilantro give this...

This easy, healthy Pasta with Italian Sausage and Spinach is perfect for weeknights. It makes a great meal prep pasta...

With pineapple, avocado, and the BEST pineapple salad dressing, this Healthy Teriyaki Chicken Salad is everything you could...

These Shepherd's Pie Stuffed Potatoes have all of the classic flavor of shepherd's pie, but require much less work. A...

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...

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!