Recipes

This is a hearty bowl and so insanely satisfying! For those who are gluten sensitive, switch out Farro for Quinoa. The garlicky tahini dressing is the key to this dish – if you have a lot left over, add some Greek yogurt or extra creamy goat yogurt and serve as a dip with cucumbers and celery and a side of oily olives.

This salad is so beautiful to look at, you almost don’t want to eat it. But you gotta, it’s so refreshing and good. It’s a perfect salad to serve alongside grilled salmon, or any other grilled item. Be sure to use some upscale goat or sheep’s cheese, as it is a key counter flavor here to the citrus and earthy flavors from the beets and avocado.

I have never been a big fan of breakfast burritos. Point being, I have trouble seeing the light at the end of the “I’m bloated beyond belief” tunnel. So, when I had some left over pulled pork, I thought, there must be a better way. I think I nailed it here, try it and see for yourself!

This is one of my all-time favorite sandwiches. This is a healthier version, BUT it does not qualify for spa cooking, so it’s on the ‘treat and in moderation’ list.

This is not a new dish by any stretch. It is a longtime French entre that is beloved by many. Like many classic dishes, they go in and out of vogue. I have always loved the simplicity of this dish, but I also feel it is a wonderful pallet to work from. This is a bit brighter and livelier version and although lighter in calorie, not at all light in flavor.

As a hard-core cocoa fan, it was just a matter of time before I came up with a cocoa version of the Power Balls. Grab a couple before a work-out, hike, ride or game. Or keep them on hand for a mid-afternoon survival snack. They keep great in the fridge and freeze if needed.

Romesco sauce is one of the classics, but not seen too often in current recipes. Which is too bad, as it is both delicious and healthy. A very mediteranian This one is a variation on the theme - a twist from a recipe I was privy to from a wine maker from the absolutely cutest and historically mind blowing town of Volcano, CA. This version is more of a dip with deep, smoky notes and bright tomato-e-ness.

This is a recipe that makes a whole load of meatballs. The reason I do this is because I think to myself, if I’m going to make a time-consuming dish, I may as well tack on another few minutes to get a healthy amount of whatever it is I’m making. These meatballs will last in the fridge for a solid 8 days or freeze for up to six months. These are perfect to add to a pasta dish, serve with a Romesco sauce (see recipe), as a meatball grinder, or even cut up and added to a Minestrone soup.

This soup can be put together in about 25 minutes. I love the pumpkin flavor, but I really love how the mashed yam combines and compliments the pumpkin. I’ve used butternut squash in the past but have found pureed yams or sweet potatoes are a better match. They also add some heartiness to the puree. Do NOT skip the goat yogurt dollop. Even though that word (dollop) bugs me for some reason, a dollop of goat yogurt gives this soup an essential tart twist and balance to a naturally sweet soup.

This bowl comes together quickly, but it helps to get everything prepped up front as much as possible. The dressing can be made ahead of time. This bowl also does well served both cool or warm. Once again, I indicate organic ingredients due to my penchant for moving us ALL to healthier eaters, but of course it is not necessary, and price is understandably an issue for many.

This soup has is layered with flavor. I love how the roasted fennel and cauliflower bounce off the tangy goat cheese. Nice that it is hearty enough for a meal too!

This salad is a craver. Meaning I wanted to make again and again. I love the brininess of the feta and olives against the earthy sweetness of the squash and beets. Its filling and a great main dish.