Anyone who knows me well knows that I am obsessed with peanut butter. In fact, I’ve taught cooking classes that are completely centered around it. Most of us only think about using peanut butter in breakfast dishes and desserts, but I’m here to change your mind on that. The peanut butter and crushed peanuts in … West African Chicken and Peanut Stew
Whenever I’m on any sort of tropical vacation, I look forward to finding plantains on the menu. And while they are readily available at our grocery stores, I often forget to use them (which is sad because they are so tasty!). Plantains look like bananas but they are almost always cooked before they are eaten. … Fried Plantains with Chipotle Pineapple Guacamole Dip
I recently attended a food and wine event and while I was standing at one of the tables I overheard someone asking what jicama was. This is why it’s important as food professionals to educate everyone about different types of foods. Jicama is in the root vegetable family and tastes like a savory apple. It’s … Turkey Taco Salad with Jicama, Mango and Radish Slaw
I recently discovered black rice while strolling the grocery aisles and was very intrigued to try it. Once I found out how nutritious it was, I was even more excited. Also known as forbidden rice, this type is rice is an ancient grain that is high in fiber, protein and antioxidants. In fact, it contains … Black Rice and Sweet Potato Salad with Smoked Paprika Vinaigrette
Whenever I see warm goat cheese on a menu, I can never resist. It’s so incredibly tasty and pairs perfectly with wine (my favorite is sparkling). I went with baguette bread toasted in olive oil for my dippers, but this dish can easily be made gluten-free by swapping out seedy gluten-free crackers and veggies for … Warm Goat Cheese Dip with Fig Jam and Balsamic Onions
Soup is one of my favorite things to make ahead because I like it better one or two days later. This soup is chock-full of delicious veggies and the ground chicken adds flavor and a satisfying bite. The magic of this soup comes from the Parmesan rind – while the soup simmers, that nutty, cheesy … Rainbow Veggie Italian Chicken Soup
With spring right around the corner, I am planning to add lots of light, lemony desserts to my menus. I’m always trying to come up with desserts that not only satisfy, but also boast some health benefits. Using coconut sugar not only adds delicious coconut-y flavor, but it slows glucose absorption, making this a good … Lemony Coconut Sugar Tart with Nut Crust
This is the ultimate breakfast or brunch dish in my opinion. I first tried chilequiles when Josh and I traveled to Mexico several years ago and ever since then it’s been one of my absolute favorite things to eat. And once I figured out how easy it was to make, that was a great bonus. … Salsa Verde Chilequile Egg Bake
Making sure that our meals are colorful and fiber-rich can be somewhat challenging at times. Grain bowls are a good way to combine lots of delicious flavors and have a meal that contains carbs, protein and healthy fats. I like using farro because it adds a nutty flavor and chewy texture. Combined with the crispy … Roasted Sweet Potato and Broccoli Grain Bowls with Chipotle Yogurt Sauce
I recently traveled to Vegas and my friend and I had the best time trying out some new restaurants. One of the restaurants had a delicious crispy tofu appetizer that I just knew I had to try to duplicate. This recipe is a great appetizer for parties (simply give each guest a pair of chopsticks … Crispy Tofu with Spiced Korean Glaze
