This last year we made food the way it was meant to be made – delicious, filling and packed with flavour! In 2022, we tried new flavor combinations, different ways to prepare old classics and found some new favorites along the way. We created food that was fresh, healthy and delicious, and made menu staples that could satisfy both vegetarians and meat lovers alike. So, what better way to celebrate another stellar year than a round up of your most loved recipes? It should come as no surprise that your top 5 is kicked off by a seriously filling salad…

1. The Famous La Scala Chopped Salad

La Scala is a restaurant set in Beverly Hills, California, that is famous for their chopped salad. Rumor has it The Kardashians are particularly fond of this one, in fact. But that’s not why we are making it. We are making it because it is delicious and SO easy.

It is packed with savory ingredients like marinated garbanzo beans, cheese, and salami and topped with a vinaigrette recipe that dates back to the 50’s. This version uses most of the same ingredients with a tangy dressing just like the restaurant.

This reminds me of an Italian sub in salad form and it couldn’t be simpler to make… seriously, it’ll only take you 5 minutes.

2. Three Ingredient Cauliflower Soup (Vegan, Gluten Free)

The first thing that made me want to try this recipe roughly ten years ago was that it was developed by Paul Bertolli. Chef Bertolli resides from the famed Chez Panisse owned by Alice Waters in Berkley, California. There are few restaurants I’ve visited that showcase glorious simplicity the way Chez Panisse does.

The technique of stewing the cauliflower with just a bit of liquid before adding the rest and cooking until almost falling apart was new to me. It gently cooks the cauliflower from the inside out, turning it into a positively silky consistency which an easy blitz of the blender.

I’ve adapted this recipe slightly, using homemade vegetable stock in place of water for a little extra flavor. This soup is simple, beautiful, and a lovely backdrop for all kinds of toppings.

3. Bakery-Style Pumpkin Ginger Muffins (Gluten-Free, Dairy-Free, Refined Sugar Free)

When you google “pumpkin muffins” hundreds of recipes come up, do you really need another one? Yes, because this is the only recipe you actually need. They are high-domed, just like the bakeries, with a sweet and crunchy top and tender, moist crumb flecked with fall spices.

My husband Michael declared these perfect, and he isn’t all that crazy about pumpkin foods traditionally, so that’s saying a lot. And it uses a whole can of pumpkin so you know we aren’t making dry muffins here.

4. Perfect Pot Roast With Lots Of Vegetables (Gluten-Free)

When it’s not quite winter and it’s not quite spring, that’s the time I start to lose my stamina for complicated, multi-step cooking, and want to pull out my tried and true foolproof recipes that are simple, comforting and reliable every time.

This pot roast has never let me down. It also happens to be one of Michael’s favorite meals, and he will barely let me get it plated before devouring it with his hands, right out of the pan, standing up at the kitchen island. My 5 year old, William, has taken to this impatient feasting as well, which I usually allow, because it makes me so happy to see him loving a favorite family dinner of mine from when I was also a kid. A great pot roast just grows up with you.

5. Cardamom Apple Crisp (Vegan, Gluten-Free, Dairy-Free, Refined Sugar Free)

I can’t think of a more comforting dessert than Cardamom Apple Crisp. It’s a wonderfully warming dessert with a jammy apple filling, packed with big flavor from cinnamon and cardamom, and sweetened just right with maple syrup. Its topping—made from rolled oats and maple syrup (which becomes caramelized as it bakes)—provides a crunchy contrast to the crisp’s moist interior.

Serve warm with coconut whipped cream as I do, or with regular whipped cream or ice cream and you’ll be in heaven! Did I mention that this recipe is Dairy Free and Refined Sugar Free?

If you give any of your 2022 favorite recipes a try, and I hope you do, please leave me a comment and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations! 

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

I love Delicata Squash for its cute scalloped edges and its vibrant orange color, but I especially love it for its buttery texture and sweet, nutty flavor. Delicata squash are smaller than other varieties such as spaghetti squash or your traditional pumpkin, and subsequently a recipe will require two or three of them in order to replace one larger-sized option. But, compared to its larger relatives, Delicata is a breeze to slice and is an excellent choice for roasting because it cooks up tender yet holds its shape nicely. It’s a great addition to fall salads, but one of my favorite ways to serve it is this Roasted Delicata Squash with Cinnamon Maple Butter. It makes for a healthy addition to any Thanksgiving spread and the kids are sure to devour it! 

Watch Me Make My Roasted Delicata Squash With Cinnamon Maple Butter

If you’re in need of some more delicious holiday-ready sides, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Roasted Delicata Squash With Cinnamon Maple Butter

Step 1. Preheat the oven to 425ºF. Line a baking sheet and prepare your squash: Using a heavy chef’s knife, cut each squash into one inch wide rings. Scoop out the seeds and strings and place on the baking sheet.

Step 2. Add the maple syrup, cinnamon, and salt to the melted butter and whisk to combine.

Step 3. Toss Squash with the maple cinnamon butter and salt.

Step 4. Place the squash in the oven and bake until tender, about 20 minutes, flipping over halfway through. 

Step 5. Sprinkle with flaky salt on top before serving and serve it hot.

Step 6. Enjoy!

What Else Can I Use?

• A Butternut Squash is a great alternative to Delicata
• Substitute maple syrup for honey or brown sugar
• If cinnamon is not your style, experiment with allspice or nutmeg
• Don’t worry about peeling the squash, you can eat the Delicata skin!

This Roasted Delicata Squash With Cinnamon Maple Butter is special because:

It is fast, easy and delicious!

It’s the perfect vegetarian, gluten free and refined sugar free addition to any holiday spread

Delicata squash is much easier to slice than other larger varieties

The oven does all the work and the kids will love how sweet and tender it is!

More Squash Season Recipes:

Fall Roasted Vegetable Salad

Butternut Squash and Roasted Garlic Soup (Vegan, Gluten Free, Dairy Free)

Hasselback Butternut Squash with Maple Sage Butter, Red Chile and Pumpkin Seeds (Vegan, Gluten Free)

Squash Pasta with Sage Lemon Butter

If you make my Roasted Delicata Squash With Cinnamon Maple Butter, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

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 really any entertaining at all!). The trick to making a simple salad spectacular? Building flavor! Fresh arugula starts this recipe off with a distinctive spicy kick that’s just waiting to be balanced with sweet berries, creamy mozzarella balls and sweet tangy balsamic glaze. Simple, beautiful, and downright delicious!

How To Make Berry Caprese Salad

Step 1. In a large bowl, dress arugula and thinly sliced shallot with lime juice, salt, and extra virgin olive oil.

Step 2. Lay dressed arugula on a large, shallow serving platter.

Step 3. Top with berries, mozzarella, and herbs.

Step 4. Finish with salt, juice from the other half of the lime, and balsamic glaze.

Enjoy! 

Watch Me Make Berry Caprese Salad:

What Else Can I Use?

• Any berries can be used, including raspberries and blueberries. Even watermelon is a nice addition.
• I like this on a bed of arugula, but you can use watercress or mixed greens, or skip the greens altogether as well.
• If you can’t find small mozzarella balls, you can use a ball of mozzarella and dice it up.
• Feta or goat cheese can be used in place of mozzarella.
• Don’t skimp on the lime juice and salt, they add needed flavor to this simple salad.

This Berry Caprese Salad is special because:

You can use any berries you have on hand, or whatever is in season!

It is the perfect addition to almost any meal – brunch, lunch or a summer BBQ dinner!

It takes 10 minutes to make, tops.

It’s gluten free and vegetarian, great for when feeding a crowd!

Need more summer salads? Check out these other recipes:

Mexican Street Corn Salad

60 Second Slaw

White Bean and Kale Salad

Mediterranean Salad with Roasted Red Pepper Dressing

If you make this Berry Caprese Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

Are you tired of salads yet? Please say no. Because I have another one for you and it’s a must make.

I first posted this salad a couple of months ago on social media and I didn’t realize what a stir it would cause. I mean, I knew that I had something special with this salad dressing, but I was not prepared for what ensued.

Within a couple of weeks this Mediterranean Chopped Salad with Roasted Red Pepper Dressing had racked up over 5 Million views on Tik Tok and I had thousands of you making this salad and sharing your creations with me on Instagram.

Then the Rachael Ray show called, and selected this recipe to feature on the show this week! Suffice to say, I knew I had to share this recipe on the blog so all of you can reference it anytime you need, or print out to use for a lifetime (which you will, I promise).

How To Make Mediterranean Chopped Salad with

Roasted Red Pepper Dressing:

Step 1. Combine dressing ingredients in a high speed blender.

Step 2. Combine greens in a large serving bowl and mix.

Step 3. Top with the rest of the salad ingredients.

Step 4. Toss the salad with the dressing. Since we have romaine in this salad, it doesn’t keep when dressed for as long as some of the others, so if you’re making ahead of time, store dressing separately and dress before serving.

Step 4. Serve or refrigerate and enjoy all week.

What Else Can I Use?

• Roasted red peppers are a non-negotiable here. They are the base of this salad dressing, so sadly, I cannot offer a substitution that wouldn’t be an entirely different recipe.
• Balsamic vinegar can be replaced with apple cider or white wine vinegar in the dressing.
• If you don’t have honey, maple syrup can be used in the dressing.
• You can use goat cheese or feta in the salad instead of mozzarella.
• If you don’t care for green olives, use kalamata olives, hearts of palm, or canned artichokes instead.

This Mediterranean Chopped Salad is Special Because:

It is crunchy, creamy, salty, and sweet. The perfect blend and balance of flavors.

It takes 20 minutes from start to finish.

The DRESSING is what has everyone so excited. It is only 5 ingredients and is so very flavorful. Grab a high quality blender (this is mine and I’ve had it for over 10 years), and watch magic happen.

The dressing will keep for a good week in the fridge, and is as delicious on salad as it is with roast chicken.

If you like this one, check out these other healthy lunch recipes:

“Cheesy” Vegan Kale Salad with Farro

Pesto White Bean Salad with Garlic Croutons

Soba Noodle Salad with Spicy Almond Dressing

Revolutionary Broccoli Salad

If you make this Mediterranean Chopped Salad with Roasted Red Pepper Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

I’ve been getting a lot of requests for easy, healthy breakfasts lately so it felt like the perfect time to post this meal prep chia pudding recipe. It really checks all the boxes.

I’ve made a version of this chia pudding for years, it’s incredibly versatile and never lets me down. Sometimes I add oats, sometimes I add cocoa powder to make a chocolate version, and I switch up the toppings based on the season and what I have on hand. I have a coconut mango version I enjoy in the summertime that gives you serious tropical vibes, stay tuned for that!

Okay, back to the subject at hand.

Chia pudding is a protein and fiber packed breakfast that will leave you happy and satisfied. It is quick to throw together and takes just a handful of ingredients to make. This is a method that you’ll be happy you’ve learned, if you haven’t tried this gem already.

How To Make Meal Prep Banana Chia Pudding

Step 1. Combine milk, chia seeds, salt, and sweetener in a large container and stir. Let sit for 10 minutes.

Step 2. At this point the chia seeds will have just started to gel, so give it another stir to break up any clumps. This will ensure an even consistency in the finished pudding.

Step 3. Add mashed banana and stir again.

Step 4. Refrigerate for at least 2 hours to let the chia seeds do their magic.

Step 4. Portion into containers, if desired, and store. You can also serve right away with the suggested toppings.

What Else Can I Use?

• I like to use vanilla unsweetened almond milk for this, but any unsweetened almond or oat milk works great.
• I buy my chia seeds from amazon, this is the brand I like and the price is great, but you can find them at most supermarkets now.
• Feel free to use any sweetener you like. Monkfruit sweetener is my natural, sugar-free sweetener of choice. Monkfruit and maple syrup are my go-to’s for this recipe, though agave would be fine as well.
• You can make this into a chocolate chia pudding by simply adding some cocoa powder to the mixture. You may want to add a bit more milk to keep the consistency the same.
• I’ve topped these puddings pictured here with pomegranate seeds, toasted sliced almonds, and blueberries. In the summer I love to use strawberries and toasted coconut to top.
• These are my favorite glass meal prep storage containers, they are the perfect size for one of these puddings.

This Banana Chia Pudding is Special Because:

It takes 5 minutes of hands-on preparation time

This chia pudding isn’t just able to be made ahead, it needs to be made ahead, making it ideal for a week’s worth of breakfasts. Done and done.

It’s vegan and gluten-free, making it suitable for practically every nutritional lifestyle.

Chia seeds are nutritional powerhouses: high in fiber for healthy digestion, antioxidants, and Omega 3-s.

Be Sure To Check Out These Other Healthy Breakfast Recipes:

Superfood Granola Bark

Canadian Bacon + Egg Breakfast Cups

Chocolate Chunk Banana Bread Cookies

Baked Oats

If you make this Meal Prep Banana Chia Pudding, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

Here we are with a Hungry Lady Salad for those days when you feel like you should eat a salad but really want a big plate of pasta.  

Have both!

This dish is so easy to throw together, and takes 15 minutes from start to finish.  It keeps well all week in the fridge, and can be eaten cold, warm, or at room temperature.  It’s really very flexible.

Watch Me Make My Soba Noodle Salad with Spicy Almond Dressing

If you’re in need of some more Hungry Lady Salads be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Soba Noodle Salad with Spicy Almond Dressing

Step 1. Cook your soba noodles according to package directions in salted water, usually about 5 minutes.

Step 2. Drain and toss with 1 tbsp of the sesame oil to prevent them from sticking together while you prepare the dressing and assemble the salad.

Step 3. For the dressing: combine all ingredients in a blender and blend until smooth.

Step 4. In a large bowl toss vegetables, half of the almonds, half of the scallions, and noodles with enough dressing to thoroughly coat it all.

Step 5. Plate on a larger platter and scatter remaining scallions and almonds on top.

Step 6. Serve room temperature or cold, it will keep for up to a week in the refrigerator!

Step 7. Enjoy!

What Else Can I Use?

• Can’t eat nuts?  Use sunbutter instead of almond butter.  Tahini would work too!
• Use maple syrup instead of honey to make this dish vegan
• Lots of vegetables work in this, including shaved Brussels sprouts and snap peas, so add those or swap them in if you’d like
• Note that most soba noodles you find are a blend of buckwheat, not 100% buckwheat.  If you’re gluten-free, look for 100% buckwheat soba noodles.  Amazon carries them.

This Soba Noodle Salad with Spicy Almond Dressing is special because:

It’s a beautiful and hearty vegetarian lunch or dinner

It pairs beautifully with my Teriyaki-Glazed Salmon or Sambal Shrimp

It keeps well in the fridge for up to a week

More Warm Hungry Lady Salads:

Grilled (Faux) Caesar Salad

Fall Roasted Vegetable Salad

Roasted Carrot and Avocado Salad (Gluten-Free, Vegetarian)

Air-Fried Artichoke Salad with Lemon Parmesan Dressing (Gluten-Free)

If you make this Soba Noodle Salad with Spicy Almond Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!