Sometimes, I just want spicy tacos. This spicy shrimp taco recipe comes in handy because it is so versatile - fish can be swapped for shrimp, you can pick your toppings, and it can even be made vegetarian! This taco recipe is paleo, gluten free, and dairy free and it sure to be your next favorite recipe.
Read MoreYou need pay attention to Swiss Chard - it’s nutritious, low in calories, mild in flavor, and quick and easy to prepare. This veggie deserves a place on your dinner table and in your lunch box and this guide will teach you easy swiss chard recipes for your dinner tonight.
Read MoreSpring is in swing! The days are getting longer (and warmer) but the evenings are still chilly - the perfect time of year for warm, nourishing dinners full of vegetables and greens. I love this recipe for baked eggs inside of acorn squash - it reminds me of childhood 'egg in a hole' breakfasts, but a much healthier version! These babies are easy to make, look beautiful on the dinner table, and they are delicious! PS- no need to restrict this dish to dinner; baked eggs and acorn squash also make a great addition to brunch and save well for the next day.
Read MoreRecently, I've had several inquiries about intermittent fasting. To help us all understand this idea better, I invited my friend and wellness colleague Melanie Hardy share her expertise on the subject. Melanie is a multi-talented powerhouse; certified nutritionist, published author, wellness coach, and lawyer! Keep reading to learn more about the benefits of intermittent fasting and how to incorporate it into your life.
Read MoreI get it - mayonnaise isn’t exactly considered a ‘health food.’ But with the proliferation of paleo and whole-30 type diets, things are definitely starting to change. Nothing new for mayo; this often-misunderstood condiment used to be a kitchen staple and was always homemade. While it’s a simple formula of eggs, oil, and lemon juice (see my easy recipe HERE) – pretty innocent foods, depending on the source – it is a high-fat food. One tablespoon contains around 10 grams of fat.
The good news? As mentioned previously, I recommend that you make mayonnaise at home – with avocado oil, olive oil, or even bacon grease – you can make those 10 grams of fat count by making sure they are ‘good’ fats.
So, now that I’ve convinced you about the virtues of making your own mayo, what to do with all of that homemade goodness? Here are some ideas..
Read MoreOn a recent trip, I was grocery shopping for that night’s dinner. At home, I like to make most of my own ingredients. However, when I travel, I have to find other options. On this particular trip, I needed mayo for a dipping sauce to accompany grilled salmon. Because I usually make my own, I was shocked when I read the ingredient list on mayonnaise jars at the store- most contained over 15 ingredients and not a single egg in sight! I couldn't pronounce half of the ingredients, as most of them were preservatives and stabilizers - not real food. At home, I make mayo with just 3 ingredients: eggs, avocado oil, and lemon...
Read MoreReady to feel at one with the universe? Whip up an infinitely versatile Buddha Bowl to turn whatever you have on hand into a tasty (and photo-worthy) dinner. What exactly is a Buddha Bowl? Packed with whole grains, plant proteins, and vegetables, it's the ideal vegetarian one-bowl dish. The best part is that you can swap out different ingredients to suit your taste - meaning there isn’t one single recipe. Think of a Buddha Bowl recipe as a general guideline rather than a precise science. A recipe without a recipe - how very Zen.
Read MoreMy regular coffee shop stocks the most amazing muffins - gluten free, not overly sweet, and full of fruit and other goodies. Except last week, the barista told me they had switched bakeries and my favorite muffins were no longer available. Aw, bummer! I was really disappointed until I realized this was the perfect excuse to come up with my own version. Here I share my version of my favorite gluten-free muffins with you. Packed with antioxidant-boosting superfoods, these Morning Glory muffins make the perfect breakfast (or afternoon snack).
Read MoreIt's cold and flu season! That means doubling up on your nutrients in order to boost your immune system. The humble butternut squash is basically nature's multi-vitamin: it contains powerful antioxidants Vitamin A and C - in fact, one serving of butternut squash provides over half your daily recommended dose of Vitamin C. Butternut squash contains more potassium than a banana; and also provides Vitamin B, manganese, magnesium, folate, zinc, and calcium! This sounds really great - but how do you prepare squash in a tasty way that harnesses the power of these nutrients? Enter the squash pancake - it's simple, can be made from leftover roasted squash, makes a quick breakfast, and is versatile enough to be made savory or sweet. Plus this recipe adapts easily to gluten-free needs. These pancakes are just as delicious as they are nutritious. Topped with a spoon of homemade coconut yogurt, squash pancakes are something you'll make again and again. Save this recipe!
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