I absolutely love pumpkin pie, but I don’t enjoy how sugary it can be (one slice has around 25 grams of sugar). 100% pumpkin puree is such a wonderful ingredient to use in recipes because it’s chock-full of vitamins, antioxidants and fiber. This simple recipe combines pumpkin and coconut cream, plus a small amount of … Pumpkin Pie Pudding (gluten-free, dairy-free)
Grain bowls are a fun way to put together a balanced lunch or dinner. The combination of flavors and colors in this bowl are super satisfying. The nuts, chicken and feta add protein while the grains, apple, kale and sweet potato add fiber. The homemade maple balsamic vinaigrette ties everything together beautifully. If you’re preparing … Fall Harvest Grain Bowls
Soup season is here and chili is one of my absolute favorite make-ahead meals. This version uses lean beef, lots of beans, loads of smoky spices and a full can of pumpkin (trust me) which adds great flavor and richness. I served mine with a dollop of full-fat plain Greek yogurt and a small sprinkle … Slow Cooker 3-Bean Chili
This dish has become one of my absolute favorites to prepare my clients because it’s not only good for you, but it’s so flavorful. There’s something magical that happens when you braise green beans in a rich, garlicky tomato broth. You could easily keep this dish vegan by serving it on it’s own, but for … Fasolakia (Stewed Green Beans and Tomatoes)
Fall is my favorite season. The weather is beautiful, the leaves are changing and the farmers markets are full of delicious squash varieties. Butternut squash works well in a lot of dishes, including this ravioli. The combination of squash, ricotta and lemon works perfectly with the brown butter, Parmesan and crispy sage. This meal is … Roasted Butternut Squash and Ricotta Ravioli
This one pot meal is packed with so much flavor and nutrition! If you know me well, you know my love for Smart Chicken. There’s no other chicken I use because it’s seriously SO good. This recipe is a great combo of carbs and protein and it reheats well, making it a nice option for … Smoky Chicken and Rice Skillet
We are in full-on summer veggie mode right now. It’s a perfect time to visit your local farmer’s market and pick up sweet corn, tomatoes, bell peppers, zucchini and summer squash. Nothing beats the flavor of veggies that are locally grown. This pasta is a celebration of all those flavors and colors. Serve this on … Farmer’s Market Pasta
Combine salad ingredients in a small bowl. Set aside. Preheat grill to high. Brush halloumi with olive oil on both sides. Grill the cheese for 2-3 minutes per side, or until grill marks form. Once off the grill, squeeze fresh lemon juice over. Place arugula on a serving platter and top with cheese. Garnish with … Grilled Halloumi, Watermelon and Tomato Salad
Preheat oven to 350. Butter an 8×8 square cake pan. In a large bowl, cream sugar, butter, egg and lemon zest. 3. Add Greek yogurt and mix until combined. 4. In a separate bowl, combine flour, baking powder and salt. Add to the creamed sugar mixture and mix until combined. 5. Combine blueberries and 1 … Blueberry Buckle
1. Preheat oven to 425. Place diced veggies on a large sheet pan and drizzle with olive oil. Season with salt and pepper and roast for 25 minutes, or until nicely caramelized. 2. Place the veggies in a Dutch oven or large saucepan and add diced tomatoes, tomato sauce, Italian seasoning (or fresh herbs), garlic … Roasted Vegetable and Chickpea Stew
