Butternut Squash is my favorite seasonal fall ingredient. It’s so versatile – It tastes great roasted or sautéed in grain salads, mashed, in soups, in pasta sauce and so much more! You can add so many flavors to it as well – cinnamon/honey or ancho/cumin are great flavors combinations. Chopping up a butternut squash for… Continue reading Seasonal Ingredient: Butternut Squash
These little bites are a delicious but healthier way to enjoy carrot cake. The carrots give you vitamin A and the antioxidant beta-carotene, the almond butter fills you with protein, and the only sugar is natural from the honey. These are so easy to make and just one batch makes a ton of bites! This… Continue reading Carrot Cake Granola Bites
One day I was looking through soup recipes and getting aggravated because none of them fit the guidelines I need to follow for recipes for work. Most soup recipes have something with gluten in it (pasta or flour), tomatoes, chicken, or don’t have much protein at all. Which are all no-nos for what I… Continue reading Veggie Quinoa Soup
Wild Rice is one of my favorite gluten-free grains to work with. It provides so much protein and goes well with so many ingredients; sweet or savory. This salad is a perfect mix of earthy rice, bitter greens, vinegar dressing, and sweet dried cranberries and persimmon. As someone who likes to work with fresh… Continue reading Wild Rice with Baby Kale and Persimmons
Cooking With Spinaci 