I absolutely love quinoa. It’s a true superfood, packed with amazing nutrients, high in protein, and gluten-free, making it an excellent addition to almost anyone’s diet. I’ll confess that until recently, I have not been the best at making it. Sometimes it would come out too crunchy, sometimes mildly mushy, but for some reason it was never as light and fluffy and perfect as I’ve had when it was made for me properly.
Until now.
I learned a great tip from Chef James of Wholesome2go for how to prepare quinoa properly. It …

Here are some of my favorite grab-and-go breakfasts:

1-2 hardboiled eggs and some fresh fruit – you can boil eggs at the beginning of the week so you have them when you need them.

Pre-soaked oatmeal – this does require some cooking, but it’s minimal and really fast. The key is the preparation the night before.

I’m not a big junk food fan, but I’ll admit there’s something satisfying to the odd handful of potato chips now and again. Some of my clients really crave them, and I wanted to find an alternative that was nutritious and yummy, not packed with unhealth fats, unnecessary fake flavors, and too much salt.
Enter kale chips. “Really?” you might be asking. “Isn’t kale that bitter leafy green that can be kinda tough and hard to get down?” Well, personally I love kale, but even for those who don’t (and I’ve …

Love couscous but have a gluten sensitivity? Or want to stay away from too many refined carbs? Or want to increase the nutritional density of your side dishes but keep some of that comfort flavor? Well, do I have a trick for you.
Here’s a salad that mimics your basic couscous Greek-style salad, but instead of using actual couscous, or any other grain substitute for that matter (I often substitute quinoa for the couscous to avoid the gluten), this version uses a secret trick I learned from my friend, wellness coach …

Looking for an easy and delicious Sunday dinner for your family? Here’s one of my favorites: the classic roast chicken.  It’s one I’ve modified from what I can remember my Gramma making years ago. With some steamed veggies and a salad, or some roasted yams, this is a staple around our home.
Sunday family dinners at my grandparents’ house was a weekly tradition. Even though I’m living far away from family now, I like to make Sunday dinners special. And the bonus of this one is that it gives lots of …

From the original naked foodie himself, this is one of the best calls for eating naked I’ve seen in a while. Jamie Oliver, the Naked Chef, speaks on Ted Talks about the food crisis in America with special focus on its impact on children. Passionate, brilliant, direct, compelling. Worth the 20 minutes of your time to watch it. Enjoy!

Just made this for lunch and it was outstanding. And sooo easy. A great way to use some of the homemade cream cheese if you’ve recently made that to get whey for your cultured veggies. This recipe made enough for a large side salad for two of us for lunch. Increase quantities as needed.
Ingredients:

2 tbsp extra virgin olive oil
juice of 1/2 lemon
1/2 tsp dijon mustard
1 tbsp soft cheese (I used the homemade cream cheese I mentioned above and it was delicious, but you can also use any kind of soft …

As any of my clients will tell you, I am a big fan of the veggie egg scramble for breakfast. It’s definitely my favorite way to start the day. I have my favorite combinations of veggies like broccoli and onion; mushroom and zucchini; red, orange, and yellow pepper; spinach and mushroom.
And then we get to the end of the week when the fridge is looking a little sparse and there’s not enough of any one vegetable to make do. So I throw everything I can scrounge up at my little …

One of my favorite things to do with leftover chicken is to use it cold in a salad. It’s a healthy and fast way to get some good protein and lots of greens. Here’s a recipe I often use, especially at this time of year when root vegetables are in season.
This recipe serves 2 for a sizeable lunch, and is delicious paired with a nice soup such as the butternut squash soup shown in the photograph here.
Ingredients:

leftover chicken, sliced into bite-sized chunks
1/2 bag mixed greens
1 large carrot, grated
1 small beet, …

I saw a box of butternut squash soup in the store the other day and it called my name. Not being a fan of things that come in packages, I decided to make it myself. I decided to figure it out without internet research, but based on what I’d put in a butternut squash soup if told I needed to make it from scratch without direction, and this is the result (slightly tweaked). I think it’s quite yummy if I do say so myself.
It’s great for this season, and really …