This is a simple but satisfying dish that only takes about half an hour to make and is sure to please the whole family.

The classic Italian flavors are delicious at any time of year, and I serve this with a simple arugula salad with a garlic vinaigrette in spring/summer or roasted Brussels sprouts in winter.

Double or triple the recipe if you’re batch cooking or want leftovers for lunch the next day. Enjoy!

Matcha is my favorite go to in the morning, especially on days when I really need to have focused energy. Because green tea is rich in L-theanine, it provides a calm pick-me-up that doesn’t tend to cause the jitters and crash effects that coffee can for many of us.

These matcha pops are a great go to on a hot day when you want a sweet, refreshing little energy boost. It’s easy to make a lower sugar version of these by skipping the honey like I do and using organic liquid monk fruit or stevia instead.

This easy dish is quick to put together, nutrient dense, and looks nice on any summer table.

It’s cherry season here in the Pacific Northwest and this easy dish is a great way to celebrate it without the excess sugar that usually comes with cherry desserts. And bonus: You’re only using one skillet, so you can spend that summer evening relaxing on the patio instead of doing lots of cleanup.

I created this smoothie as a post weight training meal. It has a little more fruit than I typically use in my smoothies to help with muscle repair and recovery. The banana replenishes potassium and other minerals, and the tart cherries help to reduce inflammation an soreness.

This is an easy, quick and inexpensive meal that’s perfect for batch cooking. Cabbage packs a nutritional punch as it’s loaded with fiber, vitamins c & k, and cancer fighting antioxidants. I prefer to use dark meat turkey for this dish for extra flavor, but white turkey meat, ground chicken, or ground grass-fed beef work fine too.

Even if you don’t drink alcohol, it’s nice to have a special drink now and then. Sadly, most “mocktails” are loaded with sugar so while they may lack the alcohol, they aren’t exactly a healthy choice. This virgin sangria recipe is a lovely option when you want something beautiful and refreshing.

I used a boneless, grass-fed ribeye roast, but this recipe will work for whatever roast you choose. I used the “reverse searing” method and it made such a delicious, tender roast! Since this is a fattier cut of meat, I recommend cooking this roast to medium, even if you prefer more rare meat.

Heat the coconut oil over medium heat. Add the onion and cook until the onion has softened. Add the garlic, ginger, and curry powder and cook for another minute. Stir in the coconut milk. Bring the sauce to simmer then add the broccoli until it is fork tender. Add in the shrimp until the shrimp are opaque and cooked through. Enjoy!