If you need a side dish to add a pop of color to your Thanksgiving table, look no further. These green beans, accented with caramelized onio

If you happen to be drowning in end of the summer vegetables from your garden or the local market, I have a recipe for you!

An easy home version of your favorite Chinese take-out, this fried rice has a mystery ingredient that gives it a bit of a tangy, spicy, crunch. Diced kimchi, mixed in at the end, adds that pop of flavor. It's one of my favorite ways to sneak some probiotic goodness into my diet. Fermented Magic Kimchi is a fermented condiment made of cabbage. It's seasoned with garlic, ginger, and Korean red pepper flakes called gochugaru, which give it an orange tint and a fiery kick. Daiko

These biscuits have been on my family's Thanksgiving and Christmas table for the past ten years. A combination of fats and a very specific rolling technique makes them puff up and separate into flaky layers when they bake. They are equally welcome for dinner or brunch and delicious served with butter alone or with honey or jam. I will be the first to say that these biscuits aren't typical of recipes that I post on this blog. They are made with refined white flour, which is f

The combination of sweet corn, tomatoes, and basil tastes exactly like summer to me, and who doesn’t want to eat a bowl full of summer for as long is lasts? Quinoa, bell peppers, and zucchini make this a hearty salad, perfect for pairing with grilled chicken or ribs and calling it a (summer) day. I’ve made no secret of my love for seasonal vegetables, and I especially love recipes that combine a bunch of them together so that you know you're getting the full spectrum of all

If you’re looking for a high-protein, make-ahead breakfast that’s easy to put together – here you go! This simple frittata can be made with any combination of vegetables, meat, and cheese. I used sauteed onions, spinach, tomatoes, and feta for a Greek flair, but you can just as easily make a Western frittata with ham, peppers, and onions, or choose smoked salmon, goat cheese, and asparagus for a Sunday brunch vibe. I teased this recipe back in May when I posted a picture of

Peaches might not be the first thing you think to grill when planning a summer meal, but trust me on this. The direct heat of the grill transforms the sugars from pleasantly sweet and tangy to decadently rich and caramelly. The size and shape of peach halves make them the perfect edible container for a scoop of yogurt, a sprinkle of nuts, and maybe a drizzle of honey. Even better, the whole thing comes together in about 10 minutes. Before I get to the recipe, I want to talk a

Bright parsley, mint, scallions and tomatoes are tossed with a little bit of a grains and a simple lemon dressing to make one of my favorite colorful summer side dishes. The ingredients are available all winter long, but I don't bother with tasteless tomatoes trucked in from California in January. Local tomatoes are just starting to show up in the markets near me, and their sweet juice blends with the herbs to create an explosion of flavor. The Power of Parsley Parsley, like

Asparagus is the epitome of the elegant vegetable – perfect with hollandaise sauce alongside filet mignon or gracing a salad at a ladies’ luncheon. Originally, asparagus's reputation was earned because it was only available for a short time every year. Its appearance was fleeting, and that made it special. Now we can eat asparagus imported from Mexico or Peru any day of the year, but I challenge you to experience it as it is meant to be eaten - locally grown, and in season.

A better name for these is probably No-Bake 4-Ingredient Chocolate Peanut Butter Bars . Because only 4 ingredients! And no baking! What could be easier? (A simpler name?) I was looking over the recipes that I've posted on my blog so far and realized that it's kind of an eclectic mix. I choose the recipes I'm going to post based on a nutritional topic I want to write about, and whatever I feel like eating at the moment - which might make for a good educational experience but n

I developed the recipe for these crackers because crackers were something I really missed when I adopted low carb eating many years ago. It’s easy enough to eat cheese without the crackers, or to use fresh veggies to dip into guacamole, but there’s something about a cracker that completes the snack. Typical store-bought crackers, the Saltines and Triscuits that we grew up on, are made with wheat flour and have about 20-25g carbohydrates per ounce. For someone on a low-carb or

I know it might sound kind of strange for a 'Real Food' Nutrition Consultant to be writing about 'faux' mashed potatoes, but hear me out!...

Spicy tomato stew topped with poached eggs is so satisfying. It's also a great way to start your day with good blood sugar control.