This is a grounding and flavorful way to eat your beets. Layered with blood orange and avocado, this light and fresh salad is so...

Who doesn’t love fish tacos? This is a twist, where you can assemble your own with fresh ingredients and my tangy cilantro sauce....

I know a Caprese salad is beyond simple, but I recently discovered buf creamery, that uses pastured buffalo milk without hormones or...

I created this easy pizza with a store-bought pizza crust and some leftover zucchini and artichoke. The flavors are so fresh and I used...

What a detoxifying and refreshing cold soup. I was surprised that I actually like this more than the traditional recipe. I like to add...

I’m obsessed with a Greek salad. I love mine with lots of fresh vegetables and a splash of red wine vinegar for extra tang. Lately, I've...

I love weekend brunches in the back yard. I often make a Frittata with souffle potatoes and fresh-baked paleo bagels. What’s great about...

I always have broccolini in my fridge. It’s so versatile and I usually serve it with either tahini or harissa. This recipe is very simple...

I can’t stress how much I love the air-frying feature on my Ninja Foodi. It really roasts and crisps up cauliflower better than in the...

This crowd-pleaser has been known to set off some smoke alarms. You simply char the whole eggplant on the gas stove and watch it...

This mushroom toast is always a crowd-pleaser. I learned this recipe from my friend Mike, who owns Convivial Spices. He has amazing...

These tortillas are very special. I make them in big batches and save them in the freezer for special tacos. I should mention that the...

I love a good vegan Caesar dressing. This recipe uses both cashews and Brasil nuts, as each provides a different texture. The Brasil nuts...

I love guacamole, but I especially love it without tomatoes. I feel tomatoes tend to water it down and dilute its flavor. I also like my...

Veg broth is the most underrated flavor enhancer. It’s also a great way to get rid of vegetables and herbs that are starting to go bad. I...

I first had a crispy shrimp taco at La Azotea in San Miguel de Allende. They used thin slices of jicama as shells, crispy shrimp, fried...

Whenever I have cilantro that is about to wilt or too many avocados, I make this cilantro crema. I love to use this sauce on tacos, as a...

I love the use of zucchini for lasagna noodles in this recipe. It can also be made vegan by substituting it with vegan cheese. Zucchini...

Tabouli is a middle eastern herb salad made with cracked Bulger wheat and dressed with lemon and olive oil. This recipe replaces Bulger...

This refreshing smoothie was inspired by a watermelon and basil cocktail I once had. I sneak in a few frozen beets for added detoxifying...

I rarely eat breakfast, but when it comes to the weekends, I love to make fresh eggs from my parent’s chickens. I recently learned how to...

I learned about this recipe from Pete Evans and Danielle Walker. It cleverly uses zucchini and carrot ribbons as a substitute for pasta....

I’m absolutely obsessed with this vegan mayo. It’s egg-less and a wonderful substitute for Aioli. Aquafaba, the liquid from a can of...

This July 4th we will be grilling steaks, lobster, Linguisa sausage, miso eggplant, sweet potatoes and corn! Linguisa – I grill these and...