Growing up, beets were one of my favorite foods (I was destined to be a dietitian, right?). My grandpa would grow them in his garden and serve them pickled – so fresh and delicious! Every time my mom makes them for me I’m immediately taken back to my childhood. The beet/black bean combo of these … Beet and Black Bean Burgers with Chipotle Aioli and Avocado
When I was younger, my grandpa used his pressure cooker to make pork chops and Swiss steak and I remember being scared of it because it was super loud and intimidating (hence the reason I didn’t own one until now). This Christmas, my older sister and her husband insisted we try the Instant Pot (as … Pressure Cooker Beef Goulash
Growing up, Brussels sprouts were not my favorite (at all). However, once I started working for a vegetarian catering company after culinary school, I figured out lots of different ways to make veggies delicious. The simplest way, in my opinion, is roasting them. Brussels sprouts in particular get super crispy and nutty when roasted at … Roasted Brussels Sprout and Chickpea Salad with Yogurt Balsamic Dressing
When it comes to comfort food, Asian dumplings are one of my absolute favorites. This is definitely a recipe to make when you have a free afternoon, as they do require a little work (or make them with your friends or family and get everyone involved to speed up the process!). If you want to … Asian Pork Dumplings with Chili Garlic Dipping Sauce
Wild-caught salmon is one of my favorite proteins to cook with. It contains heart-healthy fats and oils and has a mild fish flavor. It pairs perfectly with this macadamia nut pesto (which is super addictive). If you have any leftover pesto, toss it was roasted veggies and quinoa for a delicious quick lunch. If you … Pan-Seared Salmon with Macadamia Nut Pesto
I absolutely love pizza, but it normally takes me several slices before I’m actually full. So I switched things up and decided to put some of my favorite pizza toppings inside peppers, making this dish low-carb, fiber-full and protein-packed! These would be so fun to make with kids (and you’ll be happy they’re eating their … Pizza Stuffed Peppers
A weekly fridge clean-up helps me keep things organized and fresh. By the end of the week I normally have a variety of veggies leftover, so I like to roast them all up with some garlic and balsamic or turn them into a soup. This soup is so comforting and it gets better the longer … Hearty Vegetable and Lentil Soup
Chimichurri sauce is one of the simplest sauces to make (it’s literally ready in 10 seconds), but it adds amazing flavor and color to meat, fish and roasted veggies. In this dish it’s combined with meatballs, zoodles (a family favorite), salty feta cheese and toasty almonds. Serve this for dinner and pack any leftovers for … Chimichurri Meatballs with Zucchini Noodles
You have to love a meal that’s on the table in less than 15 minutes – especially one that’s colorful, packs nutritional value and has tons of flavor. My husband and I are big olive fans, so puttanesca sauce hits the spot. Serve this meal by itself or with a side of brown basmati rice. … Baked Cod with Puttanesca Sauce
Giardiniera is a combination of hot peppers and pickled vegetables. Ever since discovering it when I lived in Chicago, I have been obsessed with putting it on everything – eggs, pasta dishes, baked potatoes, tuna salad, etc. The other day I found a gallon tub of it when I was shopping at Gordon Food Service … Spicy Giardiniera Hummus
