1. Golden Beet Greens Pesto Pasta

2. Pineapple Ginger Beef Stir-Fry

3. Kale Caesar Salad w/ Salmon

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   This is a pasta that tastes like summer—sweet roasted beets, bright lemon, nutty pesto, and lots of salty pecorino. I used Brami protein pasta for extra protein and included an optional addition of chickpeas to add even more protein and fiber to the dish.

   Golden Beet Greens Pesto Pasta

   

   Serves: 4
   Time: 45 minutes

   Ingredients

   • 3 medium golden beets, peeled and quartered

   • 1 tbsp avocado oil

   • Kosher salt

   • Fresh black pepper

   • Greens from the beets (washed well)

   • ½ cup raw pumpkin seeds, lightly toasted (I toasted in the air fryer for 2 minutes)

   • ½ cup grated Pecorino Romano

   • 1 garlic clove (or 1 tsp garlic powder)

   • Zest of 1 lemon

   • 2 tbsp fresh lemon juice

   • ⅓–½ cup extra virgin olive oil

   • 1 box Brami Protein Pasta

   • 3/4 cup reserved pasta water

   Optional protein boost

   • 1 can chickpeas, drained, rinsed, and crisped in a skillet with olive oil and salt

   ---

   Directions

   1. Roast the beets

   Preheat oven to 425°F.

   Toss the beets with:

   • avocado oil

   • salt

   • pepper

   Spread on a parchment-lined baking sheet.

   Roast for 30–35 minutes, tossing halfway, until caramelized and tender.

   2. Toast the pumpkin seeds

   Toast in a dry skillet or air fryer at 350 for 2-3 minutes until fragrant.

   3. Cook the pasta

1. Cook the Brami pasta until just al dente following instructions on the box.

   Reserve 1 cup of pasta water before draining.

   4. Make the pesto

   Blend together:

   • beet greens

   • pumpkin seeds

   • Pecorino

   • garlic (or garlic powder)

   • lemon zest

   • lemon juice

   • salt

   • pepper

   With the blender running, slowly drizzle in the olive oil until smooth.

   Add a splash of pasta water until it’s creamy and silky rather than thick.

   Taste and adjust as needed.

   5. Assemble

   Return the pasta to the pot over low heat.

   Add:

   • pesto

   • roasted golden beets

   • a splash of pasta water

   Toss until every piece is coated in the glossy sauce.

   Fold in the crispy chickpeas if using.

This is an easy recipe to throw together on a busy weeknight and it’s fresh, healthy and unique.

Pineapple Ginger Beef Stir Fry

Serves: 4
Time: 35 minutes

Ingredients

• 1 lb grass-fed ground beef

• 3 tbsp soy sauce (or coconut aminos)

• 1 tsp toasted sesame oil

• 1 tsp cornstarch

• black pepper

• 1 red onion, chopped

• 1 bell pepper, sliced

• 2 cups fresh pineapple chunks

• 3 scallions, sliced

• 2 tbsp coconut aminos (optional, for sweetness and depth)

• 1 tbsp honey

• 2 tsp grated fresh ginger

• 3 cloves garlic, grated

• 1 tsp sriracha

• 1 tbsp cornstarch

• ¼ cup water

For serving

• Steamed brown rice

• chopped peanuts

• Fresh cilantro

• cucumber slices

• avocado

Instructions

1. Make the sauce

Whisk together:

• soy sauce

• honey

• ginger

• garlic

• siracha

• cornstarch

• water

Set aside.

2. Cook the beef

Heat a large cast iron skillet or ceramic sauce pan over high heat. Add a little avocado oil. Cook the beef until it browns. Transfer to a plate.

3. Cook the vegetables

In the same pan add another drizzle of oil.

Cook:

• onions

• peppers

for about 5 minutes until crisp-tender. Then, add the pineapple. Cook another 2–3 minutes until the pineapple starts to caramelize.

4. Bring everything together

Return the beef to the pan.

Pour in the sauce.

Cook 2–3 minutes, tossing constantly, until glossy and thickened.

Fold in the scallions.

Finish with

• chopped peanuts

• chopped cilantro

• sliced avocado

• cucumber salad

Serve over brown rice.

This light meal is perfect for a hot day when you can’t stomach anything warming. It comes together quickly with a little prep and highlights a beautiful filet of wild salmon.

Kale Caesar Salad with Salmon

Serves: 2
Time: 35–40 minutes

Ingredients

• 2 (5–6 oz) wild Alaskan salmon fillets

• 4 tbsp extra virgin olive oil

• 1 tsp Dijon mustard

• 1 tsp lemon zest

• ½ tsp garlic powder

• Kosher salt

• black pepper

• 1 large bunch kale, stems removed and finely chopped

• ½ cup shaved Pecorino Romano

• juice of 1 lemon

Dressing Ingredients

• ¾ cup raw cashews, soaked in hot water for 20–30 minutes (or overnight)

• 3 anchovy fillets packed in olive oil

• 1 large garlic clove

• 2 tsp Dijon mustard

• 2 tbsp nutritional yeast

• ¼ cup freshly grated Pecorino Romano

• ¼–⅓ cup cold water (to thin as needed)

“Bread” Crumb Ingredients

• 1/2 cup toasted almonds

• 2 tsp nutritional yeast

• 1 tsp garlic powder

• 1/2 tsp salt

• 1/2 tsp olive oil

Instructions

1. Make the dressing

Blend ingredients until completely smooth and silky. Add additional water, one tablespoon at a time, until the dressing is pourable but still creamy.

2. Roast the salmon

Set the oven to 425°F.

Brush each salmon fillet with olive oil and Dijon, then season with the lemon zest, garlic powder, salt, and pepper.

Roast for 8-10 minutes, depending on thickness, until the salmon flakes easily but is still moist in the center.

3. Massage the kale

Place the chopped kale in a large bowl.

Add:

• 1 teaspoon olive oil

• A squeeze of fresh lemon

• A small pinch of salt

Massage with your hands for 2–3 minutes until the leaves become tender, glossy, and a deeper green.

4. Assemble the salad

Add enough Caesar dressing to coat the kale without overdressing it. Divide among plates and top with a warm roasted salmon fillet. Squeeze lemon over the top of the salmon and top with the “bread” crumb ingredients after pulsing in a blender.

If you like these recipes, please like and follow my page. Let me know if I’ve inspired you to create any of these delicious summer dishes by leaving a comment.

Much love!

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1. Honey Harissa Salmon

2. Zesty Creamy Zucchini Pasta

3. Burger Tacos with Pickle Slaw

A touch of sweet honey is added to the warming spices of harissa to make a mouth-watering sauce to top this salmon dish.

Honey Harissa Salmon

Serves 2

Ingredients:

• 2 Wild Alaskan salmon fillets

• 1 large red onion, thinly sliced

• 2 tbsp olive oil

• 2 tbsp honey

• 1–1½ tbsp harissa paste (adjust for spice level)

• 1 tbsp lemon juice

• 2 cloves garlic, minced

• ½ tsp kosher salt

• Black pepper

Instructions:

1. Preheat oven to 400°F.

2. Make the glaze:
   In a small bowl, stir together:

• Honey

• Harissa

• Lemon juice

• Garlic

• Pinch of salt and pepper

3. Heat a large oven-safe skillet over medium heat with 1 tbsp olive oil.

   Add sliced red onions with a pinch of salt and cook about 8–10 minutes, stirring occasionally, until softened and lightly caramelized. Transfer onions to the edges of the pan.

4. Sear the salmon:
   Pat salmon fully dry and season with salt and pepper. Add remaining olive oil to the skillet. Place salmon skin-side up and cook 2–3 minutes without moving until lightly golden.

5. Spoon the honey-harissa mixture over the salmon. Nestle some of the onions around and on top of the fillets.

6. Transfer the skillet to the oven for 3-5 minutes until flaky.

7. Serve over brown rice or quinoa.

There’s something so summery about the zesty taste of dill. The zest is paired with a creamy, whipped cottage cheese and pecorino sauce to make this melty, oven-baked zucchini pasta addicting.

Creamy Zesty Zucchini Pasta

Serves 4

Ingredients

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1. Protein-packed Butternut Squash Soup

2. Ground Beef Biryani with Cumin Raita

3. Fennel Bean Broccoli Rabe Pasta

Let’s get to it…

Protein-Packed Butternut Squash Soup

This soup may not be in season, but I crave it all year long, so I made a version with frozen squash and added spring ingredients like onion and carrots. I also made sure it’s packed full of protein with blended soaked cashews, chickpeas and nutritional yeast.

Ground Beef Biryani with Cumin Raita

I originally was inspired to create this recipe with the help of one of the NYT Cooking recipes. After trying lamb biryani at a restaurant recently, I wanted to recreate that same experience but with more accessible ingredients and tools. This is what I came up with!

Fennel Bean Broccoli Rabe Pasta

For this dish, I was inspired by the broccoli rabe. I wanted a dish that would highlight this peppery green and be comforting at the same time — had to be pasta. I don’t typically work with sausage, but to get that quintessential sausage-y taste, I use fennel seeds for flavor and pinto beans for texture. I have to say, it turned out quite well. You’ll have to try.

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Bean-Stuffed Collard Greens

This is such a terrific (and delicious) way to eat your greens -- an easy recipe that might seem intimidating at first, but is actually quite simple and dare I say, fun?!

Prep time

15 min

Cook time

30 min

Total time

45 min

Serves

4-6

Equipment

Loaf pan/Baking dish, Saute pan, Tongs

Ingredients

• 8-10

  Collard Green leaves

• 2

  cans Beans, Kidney or Black (drained & rinsed)

• 1

  cup Sharp Cheddar Cheese, grated

• 1

  cup Vegetable or Bone Broth

• Salt & Pepper

• Tahini (optional, for drizzling)

Preparation

1. Step 1

   Preheat oven to 400 degrees F.

2. Step 2

   Steam collard green leaves by simmering an inch of water in a large saute pan, laying the leaves in the pan and covering with a large lid. Steam for 30 seconds, and remove to cool using tongs. Allow to cool.

3. Step 3

   Season the beans with salt and pepper and slightly mash in a bowl.

4. Step 4

   Lay cooled leaves on a cutting board, stuff with beans and sprinkle with cheese. Fold the leaves from the top and bottom, then each side before rolling up in a little bundle. Place the bundle in a baking dish. As you continue building bundles, they will squeeze nicely into the dish.

5. Step 5

   Carefully, cover the collard bundles with broth until they are almost covered completely.

6. Step 6

   Place dish in the oven and bake for 30 minutes until bubbling.

7. Step 7

   Serve 2-3 bundles on each plate with tahini drizzled on top.

Watch as I make the bean-stuffed collards below!

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Let’s get to it…

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• Salmon Red Curry

• Chickpea Avgolemono

• Smoky Coconut Shrimp Stew

I noticed all three of these meals are somewhat soupy or stew-based. This illustrates the wackiness that is weather in March. We have had quite a few false springs as we often do during March and April, so these meals represent those nights when it was 65 and sunny yesterday but back to 40 and windy today. Fingers crossed for more eral spring days ahead!

Salmon Red Curry

Chickpea Avgolemono

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Acorn squash is versatile, nutritionally-dense and satisfying. In addition to being a very fiber-forward healthy starch, it is also packed with antioxidants, vitamin C and potassium. I stuffed these cute little squash to make a complete meal that adds a protein punch. Black beans, when combined with rice create a complete, non-heme protein source. They are also full of fiber and add prebiotics to promote a healthy gut. I soak and cook my own dried black beans, which I think personally creates a a more hearty and deep flavor/texture, but canned beans can definitely work in this recipe!

Ingredients You’ll Need But Can Swap!

• acorn squash ←→ sub with any squash (kobacha, spaghetti, butternut) or even a sweet potato!

• rice ←→ sub with any grain (quinoa, barley, farro)

• black beans ←→ sub with any bean (cannellini, lentil, chickpea, kidney, butter) or even a crumbled tofu

• arugula ←→ sub with any leafy green (spinach, kale, dandelion greens, cabbage)

• feta ←→ sub with any hard salty cheese (parmesan, pecorino, sharp cheddar)

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Watch as I make the recipe below!

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There are some leftovers lovers out there (shout out to my stans!) but oftentimes, leftovers get a bad rap :(— I’m here to save them with a few strategies to repurpose your leftovers into a lunch that tastes better than Day One. And, who doesn’t love an easy, fast way to create a nourishing meal? Simple upgrades can make all the difference!

Here’s how to turn leftovers into meals you crave the next day.

1. Reheat with Texture in Mind

2. Jammy Eggs will be your Jam

3. Avocado Elevates

4. Reframing It by Renaming It

5. Pick a Pickled Pepper

6. Say Cheese!

7. Keep Leftover Upgrades Stocked

Let’s get into it…

1. Reheat with Texture in Mind

Yes, the microwave is convenient, and I’m not totally against it, but it can often do the dish a disservice.

Use a skillet/frypan/pot whenever you can, which…

• Provides crispier edges and depth of flavor

• Prevents soggy vegetables and rubbery proteins

• Allows you to layer salt and other seasoning as you reheat

• Reheats the meal more consistently throughout

You can…

• Heat a pot/pan over medium with a little oil or butter

• Add leftovers in a single layer

• Add a little water, then cover briefly to steam, then uncover to crisp

• Stir to keep the dish from sticking to the bottom

Dishes: rice, roasted vegetables, meats, pasta, stir-fries, curries, soups, stews

2. Jammy Eggs will be your Jam

Read more

Watch me make the mushrooms below!

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On those cold January days, I created some nourishing dishes to thaw us out.

Here are three of the top-rated meals:

• Thai Coconut Curry with Crispy Tofu

• Whole Roasted Steelhead Trout

• Shrimp Tikka Masala with Homemade Naan

Let’s get into it:

Thai Coconut Curry with Crispy Tofu

Serves: 3–4
Time: about 35-40 minutes

Notes

Pressing Tofu - In order to optimize the texture of your tofu, it’s customary to press the tofu to remove most of the water it’s suspended in. To do that, remove the tofu from the package and wrap in paper towels or a dish cloth, then press underneath a cutting board or baking sheet with a can of beans or something heavier to press out the liquid. After 30 minutes of pressing, you can remove the towel and cube the tofu to cook as preferred.

Substitutions

• Don’t have tofu? Chickpeas or shrimp work well!

• Sweet potato or carrot work beautifully

• Broccoli can be swapped for cauliflower or zucchini

• Green or yellow curry paste can be used instead of red

• No coconut milk? You can blend 1/4 cup cashews with 1 cup water to make cashew cream

Curry Ingredients

• 1 (14–16 oz) block extra-firm tofu, pressed and cubed

• 1 tbsp cornstarch or arrowroot powder (optional, for crisp factor)

• Salt

• 1 sweet potato, cubed

• Coconut oil

• 1 small onion (white or red), thinly sliced

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, grated (or 1 tsp ground)

• 2–3 tbsp Thai red curry paste (or 1-2 tbsp curry powder)

• 1 cup broccoli florets (frozen works)

• 1 cup frozen peas (or fresh snap peas)

• 1 can (13.5 oz) full-fat coconut milk

• ½ cup vegetable broth or water

• 1–2 tbsp soy sauce or coconut aminos

• 1 cup broccoli florets (frozen works)

• 1 cup frozen peas (or fresh snap peas)

• Fresh basil or cilantro

• Lime wedges (or 1-2 tsp lime juice)

• Cooked jasmine or brown rice or rice noodles, for serving

Instructions

Preheat oven to 375 degrees F.

1. Toss tofu cubes gently with cornstarch or arrowroot and a pinch of salt.

2. Arrange in a single layer on a baking sheet prepared with tin foil or parchment paper.

3. Either add cubed sweet potatoes to the same sheet or make another baking sheet.

4. Bake both tofu and potatoes in the oven for 20 minutes, flip the tofu with a spatula and bake for another 20 minutes.

5. Remove tofu and sweet potatoes from oven and set aside.

6. While the tofu and potatoes are baking, heat 1-2 tbsp of coconut oil in a pot or Dutch oven on medium heat.

7. Sauté onion for 3–4 minutes until soft.

8. Add garlic and ginger; cook 30 seconds until fragrant.

9. Stir in curry paste or powder and cook 1 minute to bloom the spices.

10. Add vegetables, cook for another minute to coat with aromatics.

11. Pour in coconut milk, broth, and soy sauce.

12. Bring to a gentle simmer.

13. Simmer 15-20 minutes until veggies are tender but vibrant.

14. Stir crispy tofu and sweet potatoes into the curry.

15. Adjust seasoning to taste, add lime juice and chopped cilantro before serving over rice.

Enjoy!

Sheet-Pan Whole Roasted Steelhead Trout

with Potatoes & Green Beans

Serves: 3-4
Time: 40-60 minutes

Ingredients

• 1 (or 2 small) whole steelhead trout (2–2½ lb), cleaned and scaled

• 1½ lb baby potatoes, halved (or quartered if large)

• 12 oz green beans, trimmed

• 3–4 tbsp extra-virgin olive oil

• Salt

• Ground black pepper

• 1 lemon, thinly sliced

• 3–4 cloves garlic, smashed

• Fresh parsley, chopped

Instructions

1. Preheat oven to 425 degrees F.

2. Line a large rimmed sheet pan with parchment or foil.

3. Toss potatoes with 2 tbsp olive oil, salt, and pepper.

4. Spread on sheet pan.

5. Roast 15 minutes, until they begin to soften and brown.

While potatoes roast:

6. Pat the trout dry (important for crisp skin).

7. Rub the outside with 1 tbsp olive oil, salt, and pepper.

8. Season the cavity generously with salt and pepper.

9. Stuff the cavity with:

   • Lemon slices

   • Garlic

   • Fresh herbs

10. Remove sheet-pan with potatoes from oven and push potatoes to the sides, placing the trout in the center.

11. Toss green beans with 1 tbsp olive oil, salt, and pepper.

12. Scatter beans around the trout.

13. Return pan to oven and roast 18–22 minutes, depending on thickness.

    The trout is done when its flesh flakes easily and the skin looks lightly crisped.

14. Remove from oven and let rest 5 minutes before deboning (instructions below).

15. Serve trout, potatoes and green beans with an extra squeeze of lemon and more chopped parsley.

Deboning the Trout

• Starting at the head end, lift the skin gently with a fork. It should peel off in one piece.

• Run a fork or knife along the backbone, starting at the head.

• Gently lift the top fillet away from the bones.

• Transfer to a serving platter.

• Grab the backbone near the head.

• Lift it upward and pull toward the tail — it should come out mostly in one piece.

• Remove any visible bones left over.

• What’s left is the bottom fillet. Transfer to the platter.

Shrimp Tikka Masala w/ Homemade Naan

Shrimp Tikka Masala

Serves: 4
Time: 60 minutes

Ingredients

• 1 lb large shrimp, peeled and deveined

• salt & pepper

• juice of 1/2 lemon

• 1 white onion, chopped

• 1 medium carrot, diced

• 2 tsp garam masala

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp paprika

• ½ tsp turmeric

• 2 tbsp grated fresh ginger

• 2-4 cloves garlic, grated

• 1/2 cup frozen peas

• 2 tbsp ghee, butter or coconut oil

• 1 cup crushed tomatoes or tomato purée

• 1 can full-fat coconut milk

• Fresh cilantro, chopped, for garnish

Instructions

1. Season shrimp with salt and pepper, combine with lemon juice and toss to coat. Marinate for 10-15 minutes.

2. Heat a large skillet over medium-high heat with a small amount of butter or oil. Cook shrimp 1-2 minutes per side until they turn pink and the tails curl in. Remove and set aside on a plate.

3. Reduce heat to medium. Add a bit more oil or butter. Cook onion until soft and melty, 6–8 minutes. Add carrot, garlic and ginger; cook another 30 seconds.

4. Stir in garam masala, cumin, coriander, paprika, turmeric, and chili powder. Cook for another minute allowing the spices to bloom.

5. Add tomatoes and frozen peas.Simmer 10–15 minutes, until thickened slightly. Lower heat, stir in coconut milk and a touch more salt. Simmer for another 10-15 minutes.

6. Add shrimp back to the pan and simmer for 2 more minutes to warm the shrimp. Garnish with cilantro.

Naan Flat-Bread

Serves: 6

Time: 20 minutes

Ingredients

• 1½ cups whole wheat flour

• ½ cup all-purpose flour

• 1½ tsp baking powder

• ¾ tsp salt

• ¾ cup plain Greek yogurt (full-fat preferred)

• 2 tbsp olive oil

• 2–4 tbsp warm water (as needed)

Instructions

1. In a large bowl, whisk together flours, baking powder, and salt. Add yogurt and olive oil. Mix until a shaggy dough forms, adding warm water 1 tablespoon at a time as needed.

2. Turn dough out onto a lightly floured surface and knead 3–4 minutes, until smooth.

3. Cover dough with a towel and rest 5-10 minutes to relax the gluten.

4. Divide dough into 6 equal pieces. Roll each into an oval or round about ¼-inch thick.

5. Heat a pan over medium-high heat. Cook dough 1–2 minutes per side, until puffed and a little golden.

6. Keep covered until ready to serve.

Enjoy!

I hope you can make one or two of these meals in February. If you do, please reach out and let me know!

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This week, I stuffed that miraculous squash with one of my favorite plant-protein-forward sauces…Lentil Bolognese. I pulse cooked green or brown lentils with toasted walnuts and sauteed onions and combine that mixture with diced tomatoes, add Italian seasoning, and…Mamma Mia…a sauce that is hearty and nourishing sure to satisfy. You’ll forget how healthy this meal actually is while eating it.

Let’s make it.

Lentil Bolognese–Stuffed Spaghetti Squash

Ready in: 1 hour

Serves: 2–3

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Ingredients

• 1 large spaghetti squash (or 2 small)

• Avocado oil

• Salt + black pepper

• 1 onion (red or white), finely diced

• 2 cloves garlic, minced

• 1 cup cooked green or brown lentils

• 1 tbsp tomato paste

• 1/4 cup toasted walnuts

• 1 cup crushed or diced tomatoes

• ½ tsp dried oregano

• ¼ tsp red pepper flakes (optional)

• Salt + pepper, to taste

• Grated Parmigiana Reggiano or Pecorino Romano

• Chopped Italian parsley

• Extra olive oil for drizzling

Instructions

1. Preheat oven to 400°F.

2. Slice the squash lengthwise and scoop out the seeds. (You can filter out, clean, season and roast the seeds for extra credit — a great snack!)

3. Drizzle with avocado oil, season with salt and pepper, and place cut-side down on a baking sheet.

4. Roast for 35–45 minutes, until tender and easily shredded with a fork.

5. While the squash is roasting, heat 1 tbsp of avocado oil in a skillet over medium heat.

6. Add onion and sauté 5–7 minutes until soft and fragrant.

7. Add garlic and cook 30 seconds more.

8. Stir in tomato paste and cook until slightly darkened (about 1 minute).

9. Add lentils, herbs, red pepper flakes, salt, and pepper.

10. Simmer gently for 10 minutes, stirring occasionally, then turn off the heat.

11. In another pan or quickly in your air-fryer, toast the walnuts for 2-3 minutes until fragrant.

12. Dump both the lentil mixture and walnuts in a food processor and pulse 2 or 3 times until fully combined but not pureed.

13. Return to skillet and add can of diced or crushed tomatoes, cook for another 5 minutes.

14. Once the spaghetti squash has roasted and cooled a bit out of the oven, use a fork to gently loosen the spaghetti squash strands, keeping them inside the shell.

15. Spoon the lentil Bolognese generously over each squash half.

16. Top with fresh parsley, cheese, and a drizzle of olive oil.

Watch below as I make this dish!

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I debated whether I should call this a Yogurt Bowl or Breakfast Bowl because the star of the show isn’t really the yogurt. I add a heaping spoonful of full-fat yogurt for the added nutritional benefits of protein and good fat with vitamins and minerals like calcium, vitamin B12 and potassium. There’s so much that goes into this bowl that it was hard to pigeon-hole it as a Yogurt Bowl, but a Yogurt Bowl (Yog Bowl for short) sounds cool, so the name remains.

Protein has been hyped this past year and fiber is the nutritional buzzword of 2026. I don’t make the rules, but I can tell you that this bowl has both in spades, so call it trending and ahead of its time.

So, let’s get into how I build a nourishing, balanced and delicious bowl that kickstarts my day.

Loaded Yogurt Bowl

1 serving

Soak the Chi-Chi-Chi-Chia

1. It all starts with soaking chia seeds. Soaking 1 tablespoon of chia seeds in either milk, coconut water or plain filtered water not only makes them easier to digest, but it also helps your body reap the most of its hefty benefits. These benefits include omega-3 fatty acids, antioxidants, and an admirable amount of fiber. (If you’ve had the pleasure of consuming chia seeds, you know that it gets things moving, IYKYK). While I’m soaking those seeds, I usually make the coffee and green juice to give the chia its time to plump up and gelatinize.

Chop the Fruits (& Veg)

2. Depending on what’s in season, I will chop up 1 or 2 fruits to add to the Yog Bowl. For instance, it’s winter now, so I’ve been into apples, grapefruit, mandarins and pomegranate seeds. The picture above was taken in the summertime (miss you), so watermelon was abundant. The vegetable I’m referring to is celery. It adds to perfect crunch to the bowl while contributing extra fiber and vitamins. Sometimes, I’ll chop up some dried fruits as well to mix up the texture. My favorites are dried figs and dates.

   Added Punch of Gut-Loving Benefits

   You’ll notice I like to add plant diversity to my bowl — a proven way to increase the biodiversity of your gut microbiome. Experts claim that eating 30 different plants a week can help achieve this diversity which has been linked to increased immunity and optimal digestion.

Homemade Granola

3. A 1/2 cup of my homemade granola adds the satisfying crunch, the complex carb moment, and the nutritional lift from nuts and seeds. I use One Degree Organics sprouted rolled oats to make this granola because their products are non-GMO, glyphosate-free and sold at Costco!

   **If you haven’t checked out my recipe for Homemade Granola, yet check it out here.

   

   Seed Cycling Moment

   Ladies, you may have heard of the term ‘seed cycling,’ which refers to the consumption of different seeds on specific days within our menstrual cycle to optimize hormonal function and overall health. I use this bowl to help out my hormones out by using the seed cycling method. I grind flax seed during my follicular phase (first half of cycle) to sprinkle on my bowl over the granola and add extra pumpkin seeds. Then, during my luteal phase (second half of cycle) I grind sesame seeds and add extra sunflower seeds to the bowl with granola. Viola!

   • Follicular = flax & pumpkin

   • Luteal = sesame & sunflower

Yogurt & 'Milk’

4. I mix up the brands of yogurt I like to use. Honestly, it depends on whether I am shopping at Costco or Whole Foods, or even better, ordering from Farm to People, my favorite famer’s market delivery service. All that matters to me is that it is full-fat whenever possible and as minimal ingredients as I can find. That way, I know I am receiving the most nourishment out of the source that hasn’t been stripped of its nutrients nor include fillers.

5. Then, I will add my 2-Ingredient Hemp Milk. Those two ingredients are hulled hemp hearts and filtered water. Sometimes, I’ll add a scoop of ARMRA colostrum to the ‘milk’, as well.

   ** In case you haven’t seen it, here’s the method of making my 2-Ingredient Hemp Milk. It’s not for everyone, but it works for me, someone who wants to avoid the extra long ingredient lists in store-bought milks these days.

Toppers

6. I know you might be thinking what else could possibly fit in this Mary Poppins style bowl? You underestimate me. To add even more nutritional bennies, I like to add bee pollen, nature’s multivitamin. Additionally, I might add an extra dash of Ceylon cinnamon, some Celtic sea salt and a drizzle of raw honey.

   **Let me know if you think of any more toppings to optimize the Yog Bowl!

Now you can see why it’s a breakfast for a slow morning, but shouldn’t all mornings be slow mornings? Sigh Maybe one day…

If you haven’t seen my What I Eat in a Day, check it out below. :)

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This is the easiest and most satisfying soup to make with minimal ingredients. It’s also pretty cost-effective and won’t break the bank. All you will need is one pot, some pantry items and a few ingredients that could be wilting in the fridge begging to be used.

Make this soup tonight for a simple, cozy dinner everyone will love!

Easy Cabbage White Bean Noodle Soup

Serves: 4ish
Time: could be ready in 35 mins!

Ingredients

• 2 tbsp avocado oil

• 1 small onion, diced

• 2 cloves garlic, minced OR 2 tbsp from the jar

• 3–4 cups green cabbage, thinly sliced

• 1 (15-oz) can white beans (cannellini or great northern), drained & rinsed OR 1 cup prepared dried beans

• 6 cups vegetable or bone broth

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp dried thyme or oregano (optional)

• 1 bay leaf (optional)

• 1 box pasta of choice

• Optional (but encouraged) add-ins: squeeze of lemon, grated Parmesan or Pecorino cheese

Instructions

1. Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook 4–5 minutes until soft and melty. Add garlic and cook another 30 seconds until fragrant and cooked through.

2. Stir in sliced cabbage and cook 8 minutes, until it softens and melts right into the onions.

3. Add white beans, broth, salt, pepper, thyme, and bay leaf. Bring to a gentle boil, then switch to low heat for a simmer. Cook for about 15-20 minutes to meld the flavors.

4. Stir in pasta noodles and simmer according to package directions (usually 7–10 minutes), until al dente. (tender with a bite!)

5. Remove bay leaf (or leave for one lucky recipient). Finish with lemon juice and a generous pile of cheese.

See me make the dish below!

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1. Sweet Potato Mac n’ Cheese

2. Pineapple Shrimp Fried Rice

3. Stuffed Honeynut Squash

Sweet Potato Mac n’ “Cheese”

This recipe is surprisingly easy, so satisfying and vegan. You can eat a protein-boosted mac n’ cheese without feeling weighed down.

Serves 4

Ingredients

For the sauce:

• 1 cup raw cashews

• 1 medium sweet potato, peeled and diced (about 1½ cups)

• 1 cup unsweetened plant milk (unsweetened almond, oat, or cashew all work)

• ¼ cup nutritional yeast

• 2 tbsp olive oil

• 1 clove garlic (or ½ tsp garlic powder)

• 1 tsp Dijon mustard

• 1–2 tbsp lemon juice (start with 1 tbsp)

• ½–1 tsp salt, to taste

• Black pepper, to taste

• ¼ tsp smoked paprika or chili powder (optional)

For the pasta:

• 12 ounces pasta

• Salt

Instructions

1. Add cashews and diced sweet potato to a pot.

2. Cover with water and bring to a boil.

3. Reduce heat and simmer for 12–15 minutes, until the sweet potato is very soft.

4. Drain and set aside.

5. Bring a large pot of salted water to a boil.

6. Cook pasta according to package instructions.

7. Reserve ½ cup of pasta water, then drain.

8. In a high-speed blender, combine:

   • Boiled cashews and sweet potato

   • Plant milk

   • Nutritional yeast

   • Olive oil

   • Garlic powder or Roasted garlic clove

   • Dijon

   • Lemon juice

   • Salt + pepper

   • Smoked paprika

9. Start blending on low, then high until the sauce is creamy and smooth.

10. Taste and adjust: add more salt, lemon, nutritional yeast, or plant milk to reach your desired flavor and consistency.

11. Pour the sauce over the drained pasta in a large pot on low heat.

12. Toss until creamy, adding splashes of reserved pasta water if you want a looser, silkier sauce.

13. Warm for 2–3 minutes to let everything meld.

14. Spoon into bowls and finish with:

• Black pepper

• Paprika

• Greens

• Fresh herbs

Pineapple Shrimp Fried Rice

This recipe is the perfect excuse to use leftover rice. It comes together quickly and quells that sweet/savory take-out style craving.

Serves 4

Ingredients

• 1 lb medium shrimp, peeled and deveined

• 3 tbsp soy sauce or coconut aminos

• 1 tsp sesame oil

• ½ tsp garlic powder

• Pinch of black pepper

• 3 cups cooked rice

• 1 cup fresh or canned pineapple, diced

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup mixed vegetables (peas, carrots, bell pepper, or whatever you like)

• 2-4 eggs, lightly beaten (depending on how eggy you want it)

• 3–4 tbsp avocado oil

• 3 green onions, sliced or 1/4 cup chopped cilantro

• Optional: ½ cup chopped peanuts

• 1 tsp curry powder (optional, Thai-style)

Instructions

1. Toss the shrimp with soy sauce, sesame oil, garlic powder, and pepper.

2. Heat 1 tbsp oil in a large pan over medium-high.

3. Add shrimp and cook 1–2 minutes per side until just pink.

4. Remove and set aside.

5. Pour in beaten eggs and scramble until just set.

6. Remove and set aside with the shrimp.

7. Add 1 tbsp oil.

8. Sauté onion for 2 minutes until softened.

9. Add garlic and cook 30 seconds.

10. Add mixed vegetables and sauté 2–3 minutes.

11. Add pineapple and cook another 1–2 minutes until edges caramelize.

12. Add the cooked rice, breaking up clumps with your spatula.

13. Cook for 3–4 minutes, letting the rice toast a bit.

14. Pour over soy sauce or coconut aminos and a pinch of curry powder.

15. Add shrimp and scrambled eggs back in.

16. Stir-fry 2–3 more minutes until everything is hot and combined.

17. Stir in green onions and peanuts before serving.

Stuffed Honeynut Squash

See my previous post!

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Stuffed Honeynut Squash

Ingredients (serves 2–3)

• 2 honeynut squash, halved lengthwise & seeded

• 3 tbsp olive oil, divided

• Salt & pepper

• 1 medium onion, minced

• 2 medium carrots, diced small

• 3 garlic cloves, minced (or 1/2 tsp garlic powder)

• 1 cup cooked rice or quinoa

• 1 can chickpeas

• ¼ tsp turmeric

• 1/4 - 1/2 cup shredded parmesan cheese

• Handful of chopped parsley, cilantro, or dill

• Optional topping: toasted pepitas, tahini drizzle, crumbled feta

• Serve with: side salad or roasted green veggies

Instructions

• Roast the squash.

1. Heat oven to 425°F.

2. Massage squash (halved and scooped of seeds) with 1–2 tbsp olive oil, season with salt and pepper.

3. Place on a parchment-lined sheet.

4. Roast 30–40 minutes until the flesh yields to a spoon like butter.

• Make the filling.

1. In a wide pan, warm remaining 1 tbsp olive oil over medium heat.

2. Add onion and salt; cook until translucent, about 6–8 minutes.

3. Add carrots; sauté until they soften, 5–7 minutes.

4. Stir in the garlic, smoked paprika, and turmeric. Let the spices bloom for about 30 seconds.

5. Add the chickpeas, rice, and some of the parmesan.

6. Move mixture to a separate bowl. With the back of a spoon or immersion blender, mash roughly ⅓–½ of the mixture.

7. Add herbs, salt, and pepper.

• Stuff it!

1. Scoop the mash into your roasted honeynut squash halves.

2. Sprinkle each half with more parmesan.

3. Return to the oven for 10–12 minutes to let the flavors mingle.

4. Top with pepitas, a swoosh of tahini, herbs, or feta if you want!

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See the video below to watch the recipe in action!

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Whole Roasted Cauliflower with Tahini Romesco Sauce

Ingredients

For the Cauliflower:

• 1 whole head cauliflower, leaves trimmed but core intact

• 3 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp cumin

• ½–1 tsp salt

• Black pepper

For the Tahini Romesco Sauce:

• 1 roasted bell pepper (from a jar or homemade)

• ¼ cup tahini

• ¼ cup soaked sunflower seeds (or almonds/hazlenuts)

• 1 small garlic clove

• 1–2 tbsp lemon juice

• 1 tbsp red wine vinegar (or ACV)

• 1 tsp smoked paprika

• ½–1 tsp salt

• 2–3 tbsp olive oil

• 1–2 tbsp water to thin

• Parsley or cilantro

• Rice

• Lentils

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Instructions

1. Heat oven to 425°F.

2. Place cauliflower on a baking sheet.

3. Mix olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.

4. Rub all over the cauliflower, getting into crevices.

5. Roast 60-75 minutes, until deeply golden and easily pierced with a knife.

6. While the cauliflower head is roasting, make the romesco.

   • Blend together:

• Roasted pepper

• Tahini

• Sunflower Seeds/Almonds

• Garlic

• Lemon juice

• Vinegar

• Smoked paprika

• Olive oil

• Salt

  • Blend until smooth. Thin with a splash of water if needed — you want a creamy consistency.

  • Taste and adjust flavors accordingly.

7. Spoon a generous layer of sauce onto a serving plate.

8. Place the roasted cauliflower on top.

9. Slice into wedges, drizzle with more romesco and sprinkle with parsley.

10. Serve alongside brown rice and lentils for fiber and protein.

Watch me make this delicious dish below!

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1. Black-Eyed Pea Stew

2. Smoky Tofu w/ Pureed Acorn Squash

3. Chickpea Ratatouille

4. Honeynut Squash & Kale Soup

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Black-Eyed Pea Stew

Serves: 4
Prep time: 15 minutes
Cook time: 40 minutes

Ingredients

• 2 tbsp avocado oil

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 1 rib celery, diced

• 1 medium carrot, diced

• 1 tsp smoked paprika

• 1 tsp ground cumin

• ½ tsp dried thyme

• 1 (14 oz) can diced tomatoes

• 3 cups cooked black-eyed peas (or 2 cans, drained and rinsed)

• 3 cups vegetable broth or water (plus more as needed)

• Salt and pepper, to taste

• Optional garnish: chopped parsley, cilantro, or chili flakes

Instructions

1. In a large pot, heat the oil over medium heat. Add onion, celery, and carrot. Cook until softened (about 6–8 minutes).

2. Stir in garlic, paprika, cumin, thyme, and bay leaf. Cook for another 1 minute until fragrant.

3. Stir in diced tomatoes. Cook for 3–5 minutes, letting them reduce slightly.

4. Pour in the cooked black-eyed peas and broth. Bring to a gentle simmer. Reduce heat to low and simmer for about 20–25 minutes, stirring occasionally.

5. Taste, season with salt and pepper, then serve with garnish!

   For a full meal: Serve over grains (brown rice, quinoa, or farro would work) or with a slice of bread (I made my own cornbread to go with this dish)

   For extra richness: Add a splash of coconut milk or cashew cream near the end.

   For heat: Add a pinch of cayenne, red pepper flakes or a drizzle of hot sauce.

   ---

   Smoky Tofu over Pureed Acorn Squash

Serves: 2–3
Prep time: 20 minutes
Cook time: 40 minutes

Ingredients

• 1 (14 oz) block extra-firm tofu, pressed and drained

• 1 tbsp avocado oil

• 1 tbsp coconut aminos or soy sauce

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• 1 tsp liquid smoke (or extra tsp of paprika)

• 1 medium acorn squash, halved and seeded

• 2 tbsp unsweetened plant milk or broth (as needed to thin)

• ½ tsp coriander

• 1 tsp apple cider vinegar

Instructions

1. Roast the Acorn Squash

1. Preheat oven to 400°F.

2. Cut squash in half lengthwise, scoop out the seeds, and place cut-side up on a baking sheet.

3. Brush with avocado oil and sprinkle with salt.

4. Roast for 35–40 minutes, until tender and caramelized around the edges.

2. Prepare the Tofu

1. While the squash roasts, cut pressed tofu into ½-inch cubes or crumble with your hands.

2. In a bowl, whisk together olive oil, tamari, smoked paprika, garlic powder, onion powder, and liquid smoke.

3. Toss tofu in marinade and let sit for 10–15 minutes.

4. Heat a large skillet over medium heat. Add tofu and cook for 3–4 minutes per side until deeply golden and crisp.

3. Make the Purée

1. Scoop the roasted squash flesh into a blender or food processor.

2. Add oil, plant milk/broth, and ACV.

3. Blend until silky-smooth. Adjust seasoning with salt and pepper.

4. Keep warm until serving.

4. Assemble

1. Spoon the acorn squash purée generously onto a plate.

2. Arrange the smoky tofu on top.

3. Enjoy!

Chickpea Ratatouille

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Stuffed Eggplant with Brown Rice, White Beans, Tomatoes, & Peppers

Serves: 2-4 | Prep Time: 25 minutes | Cook Time: 45 minutes

Ingredients

For the Eggplant:

• 2 medium eggplants, stems discarded

• 2 tablespoons olive oil

• Sea salt and black pepper

For the Filling:

• 1 tablespoon olive oil

• 1 green pepper, diced

• 1 heirloom tomato, diced (or 1 can, diced)

• 2 garlic cloves, minced or grated

• 1 cup cooked brown rice

• 1 (15 oz) can (or cooked dry) white beans (cannellini or navy), drained and rinsed

• 1 teaspoon coriander

• ¼ teaspoon chili flakes (optional)

• 2 tablespoons chopped fresh parsley, cilantro or basil

• Salt and pepper to taste

• A drizzle of tahini or Greek yogurt

Instructions

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One of the best parts of this recipe is that it’s less about strict cooking rules and more about trying on different flavors in a no-waste, all-taste kind of way!

Clear the Fridge Curry

Ingredients (serves 2–3)

Read more

Please let me know if you try them!

September was tough because it meant back to school for me, so time spent cooking went drastically down. Luckily, I was still able to bulk prep some items over the weekend to make weeknight cooking a little easier. I usually do this with grains, sauces and overnight marinades.

Let’s get into it! First up…

1. Rainbow Chard Beet Pasta

Every time I went to the farmer’s market this month, this beautiful rainbow chard was calling my name. I kept red the theme here by adding beets to this vibrant and satisfying pasta dish. Feel free to add any protein of choice (chickpeas, butter beans, chicken, shrimp, etc)…

Ingredients (2–3 servings)

• 8 oz pasta

• 1 medium beet, roasted or boiled, peeled, and chopped (about 1 cup)

• 1 large bunch red chard (stems and leaves chopped)

• 3 cloves garlic, minced

• 2 tbsp olive oil (plus more for drizzling)

• 2 tbsp butter

• ½ cup grated Parmesan (if you have on hand!)

• ½ tsp red pepper flakes (optional, for heat)

• Zest and juice of ½ lemon

• Salt & freshly ground black pepper

Instructions

1. Prep the chard

   • Chop the chard stems and leave, then place to the side.

2. Cook the pasta

   • Bring a large pot of heavily salted water to a boil.

   • Cook pasta until al dente (8-9 minutes, depending on pasta shape

   • Reserve 1 cup pasta water, then drain.

3. Get the pan sizzlin’

   • In a wide skillet, heat olive oil over medium heat.

   • Add garlic and chard stems, sauté 2–3 minutes until softened.

   • Add red pepper flakes if using.

4. Turn up the beet

   • Stir in the chopped beet and cook for 3 minutes until it glistens and deepens in color.

   • Season with some salt and pepper.

5. Bring it together

   • Add cooked pasta straight to the pan with the veggies.

   • Toss with butter, Parmesan, and enough reserved pasta water to create a silky coating.

   • Throw in the chard leaves, turn off the heat and place a cover on the skillet to wilt the leaves.

   • Season generously with more salt, pepper, lemon juice and any other garnish of choice!

     ---

2) Gochujang Fairy-Tale Eggplant & Shrimp

This was one of my husband’s favorite meals of the month. He keeps talking about it and we’re a week into October. It’s quick, delicious and won’t disappoint!

Ingredients (Serves 2–3)

• ½ lb shrimp, peeled and deveined

• 6–8 fairy-tale eggplants, halved lengthwise

• 2 tbsp neutral, high-smoke point oil (coconut or avocado)

• 3 cloves garlic, thinly sliced

• 1-inch piece ginger, grated

• 3 scallions, cut into 2-inch pieces

• Sesame seeds, for garnish

• Fresh cilantro or Thai basil, for garnish

For the sauce

• 2 tbsp gochujang

• 1 tbsp soy sauce

• 1 tbsp rice vinegar (or lime juice)

• 1 tbsp honey (or maple syrup)

• ¼ cup water

Instructions

1. Mix the sauce

   • In a small bowl, whisk together gochujang, soy sauce, rice vinegar, honey, and water until smooth. Set aside.

2. Cook the eggplant

   • Heat 1 tbsp oil in a large skillet or wok over medium-high heat.

   • Add eggplants cut-side down and sear until golden and tender (about 4–5 minutes). Remove and set aside.

3. Sear the shrimp

   • Add another splash of oil. Toss in shrimp and cook until just pink and curled (about 2 minutes per side). Remove and set aside with eggplant.

4. Aromatic base

   • In the same pan, add garlic, ginger, scallions, and chili. Stir-fry for 30 seconds until fragrant.

5. Sauce it up

   • Return eggplant and shrimp to the pan.

   • Pour in sauce and toss until everything is coated and glossy. Let it bubble for 1–2 minutes to thicken.

6. Garnish & Serve

   • Sprinkle with sesame seeds and fresh herbs.

   • Serve immediately with brown rice or noodles.

     ---

3. Butter Bean Spaghetti Squash Alfredo

I’m so happy squash is back in season. Spaghetti squash is a sneaky little way to get that pasta craving in while getting a fiber-forward meal that is sure to satisfy. Butter beans, cashews and nutritional yeast blend together to make a nourishing alfredo sauce that you’ll swear tastes as delicious as the OG.

Ingredients (Serves 2–3)

For the squash:

• 1 medium spaghetti squash

• 1 tbsp olive oil

• Salt & pepper

For the Alfredo sauce:

• 1 (15 oz) can butter beans, rinsed & drained

• 2 cloves garlic, sautéed in a little olive oil

• 1/4 cup soaked cashews

• 2 tbsp nutritional yeast

• Juice of ½ lemon

• 2 tbsp olive oil

• Salt & freshly cracked black pepper

For topping:

• Fresh parsley or basil

• Red pepper flakes (optional)

Instructions

1. Roast the squash

   • Preheat oven to 400°F.

   • Cut the spaghetti squash in half lengthwise, scoop out the seeds, and massage with olive oil, salt, and pepper.

   • Roast cut-side down on a baking sheet for 35–40 minutes, until tender and strands pull away easily with a fork.

2. Make the sauce

   • While the squash roasts, sauté or air-fry garlic until fragrant.

   • In a blender, combine butter beans, garlic, nutritional yeast, soaked cashews, lemon juice, and olive oil. Add a bit of warm water if its too thick.

   • Blend until silky smooth. Taste and season generously with salt and black pepper.

3. Assemble

   • Scrape down the spaghetti squash walls until the flesh pulls apart as noodly strands. Yes, noodly is a technical cooking term.

   • Spoon the alfredo sauce over each spaghetti squash “bowl.”

4. Serve & garnish

   • Plate it up and sprinkle with parsley or basil and a pinch of red pepper flakes if you like the heat.

4) Red Bean Romesco Stew

It took a while for the weather to get the slightest bit chilly to warrant a soup night, so I waited for the temperature to drop until at least 70 degrees before whipping up this hearty stew.

Red Bean Romesco Stew with Swiss Chard

Serves: 4

Ingredients

For the Romesco Base:

• 2 red bell peppers, roasted and roughly chopped (or use one 12-oz jar roasted red peppers, drained)

• 3 cloves garlic

• ¼ cup toasted almonds (or cashews)

• 2 tablespoons tomato paste

• 1 teaspoon smoked paprika

• ½ teaspoon ground cumin

• 2 tablespoons apple-cider vinegar

• 3 tablespoons extra-virgin olive oil

• Salt and black pepper

For the Stew:

• 1 tablespoon olive oil

• 1 small yellow onion, diced

• 1 carrot, finely diced

• 1 stalk celery, finely diced

• 1 teaspoon smoked paprika

• 1 (14.5 oz) can crushed tomatoes

• 2 cups cooked red beans (or one 15 oz can)

• 2–3 cups vegetable broth

• 1 bunch Swiss chard, stems trimmed and chopped separately from leaves

• Salt and pepper

Instructions

1. Make the beans:

   Either the day before or a couple of hours prior to cooking, soak and cook the red beans until soft.

2. Make the Romesco Sauce:
   In a food processor, combine roasted red peppers, garlic, almonds, tomato paste, smoked paprika, cumin, vinegar, olive oil, and a pinch of salt and pepper. Blend until smooth and slightly textured. Set aside.

3. Start the Stew Base:
   In a heavy pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add onion, carrot, and celery, and sauté until softened and fragrant, about 5–6 minutes.

4. Build Flavor:
   Stir in smoked paprika and cook for 30 seconds to bloom the spice. Add crushed tomatoes and cook another 3 minutes until slightly thickened.

5. Combine & Simmer:
   Add the Romesco sauce, red beans, and 2 cups of vegetable broth. Stir well, bring to a gentle simmer, and cook uncovered for 15–20 minutes, stirring occasionally. Add more broth as needed for your desired consistency.

6. Add the Swiss Chard:
   Stir in chopped chard stems first and cook for 3 minutes. Then add the chard leaves and simmer another 5–7 minutes, until wilted and tender.

7. Season & Serve:
   Taste and adjust salt, pepper, or vinegar. Serve hot, topped with chopped parsley and a drizzle of olive oil.

• Serve over quinoa, farro, creamy polenta, or brown rice

• Crusty bread is ideal for soaking up the sauce

There you have it — 4 MVMs (most-valuable-meals) from September! Please send me a message if you give any of them a go!

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