There is something reliable about spinach dip that will lure people from all corners of the room to grab a chip and tuck into its cheesy, savory goodness. Ask yourself: Do you know anyone who doesn’t like spinach dip? I don’t.
Many of you will know Swiss chard as a sturdy, cold-weather green that is sauteed… but it can be so much more than that! This salad will open your eyes to a whole new world of possibilities for a leafy green that’s severely underrated.
If you’re an aspiring meal prepper, overnight oats are a sensible place to start. They ask for only five minutes
of prep before a sleep in the fridge transforms them into a creamy, nutrient-packed breakfast that’s ready to grab all week long. These Overnight Coconut Cream Pie Oats are my very favorite rendition…
Some recipes in Big Bites are nothing short of magical, and this vegan, gluten free Earl Grey Dark Chocolate Mousse is one of them. I made this recipe on Good Morning America last month and the anchors’ faces when they tried their first mouthfuls were… *chefs kiss*.
A chopped salad base paired with my signature dairy-free ranch, this salad is full of all the delicious crunch you could ever want – I’ve included romaine lettuce, carrots and cucumber, just to name a few. But that’s not where this salad stops. Barbecue beans and crushed tortilla chips take the whole dish to the next level…
Some days you just need a lunch that’s hassle-free, flavorful and will keep you satisfied all afternoon long. Hungry Lady Salad Episode 47 – my Curry Cashew Chicken Salad – ticks all of those boxes! It’s high in protein thanks to both the yogurt base and chicken; it’s salty, sweet, chewy…
If one of your goals for the new year is to incorporate more protein into your meals, Hungry Lady Salad, episode 46 (aka this Rainbow White Bean Salad) is a game-changer! Finding protein-rich alternatives to animal products isn’t just for vegan and vegetarian eaters – it can also be a great way to keep meals lighter and brighter!
Turkey burgers get a bad rap for being dry and bland – not these. By using dark turkey meat as well as oil and feta, these burgers are moist and will satisfy even the most ravenous kiddo.
Many of you will know Swiss chard as a sturdy, cold-weather green that is sauteed… but it can be so much more than that! This salad will open your eyes to a whole new world of possibilities for a leafy green that’s severely underrated.
Summer days seem to go on forever, and if I close my eyes and picture those perfect sun-drenched moments, I swear I can smell fresh peaches. They’ve been growing in abundance this season and it’s been a delight to dream up new, delicious ways to use them. I’ve been crushing on this salad for months and I couldn’t wait another second to share it with you.
This Celery Chopped Salad with Apricots, Gorgonzola and Pecan salad boasts a tartness and freshness that is second to none. Then add in the sweetness of the apricots and this salad is guaranteed to be your new go-to.
Even my Brussels sprouts skeptics will fall in love with this stunning blend of flavors, and the Brussels sprouts will continue to tenderize as it sits. If raw Brussels sprouts in particular aren’t to your taste, you can even make it a few hours in advance to soften them up before eating.
Now that the holidays are behind us, I can get back to regularly scheduled programming: easy, healthy dishes with familiar ingredients made in a new way. Truth be told, it’s my favorite way to cook, and my favorite type of recipe to share because it’s
Now this is a summer salad! People go wild for this Berry Caprese and it couldn’t be easier to make, making it the perfect addition to your Memorial Day festivities (or any really any entertaining at all!).
I don’t remember the last time I made dinner and both of my kids asked for second helpings… Well, actually yes I do, it was my Healthy Baked Chicken Parmesan. They can’t get enough of it, and Michael and I love it too, so it’s a no-brainer dinner in our house.
When I don’t know what to make for dinner, I make these chicken thighs. They are as crispy and golden as can be without frying and with NO extra oil. And who doesn’t love a meal that’s ready in 30 minutes?
You’ve probably started to see pumpkins showing up in grocery stores, which means pumpkin season is here! Is it me, or does it seem to start earlier and earlier each year? I’m not complaining, though. Fall is my absolute favorite time to bake. Crisp mornings,
Some recipes in Big Bites are nothing short of magical, and this vegan, gluten free Earl Grey Dark Chocolate Mousse is one of them. I made this recipe on Good Morning America last month and the anchors’ faces when they tried their first mouthfuls were… *chefs kiss*.
My husband Michael’s favorite dessert is Lemon Meringue Pie. It’s easy to understand, it’s a beautiful dessert that is simultaneously bright and rich with that pleasant pucker that gathers in the back of your cheeks. I make it a few times a year, canned condensed
When it comes to making pies vs. making crumbles, I am firmly in the Team Crumble camp. This one is a lighter take on the baked fruit desserts we all love, gluten free, refined sugar free and dairy free excluding the butter. I love eating
