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!

Melt the coconut oil, then add the garlic, ginger, and onion. Sauté, stirring often, until softened and fragrant. Add in the squash, spinach and turmeric and season with salt and pepper. Cook for one minute, stirring often. Pour in the coconut milk, broth, and lentils and stir. Cover and simmer for 20 minutes, until lentils and squash are cooked through. Carefully purée until smooth. Enjoy!

These dishes are rich, delicious, and meant to be enjoyed guilt-free. The holidays are a time for “Strategic Indulgence”, so eat slowly and mindfully, and enjoy these nutrient dense recipes that will leave you feeling satisfied and energized, not bloated and sluggish.

This is a great addition to any party table and a great go-to for summer entertaining. If you have extra herbs leftover, muddle them into a glass of sparkling water and add a few drops of organic stevia for sweetness. I also like to add some bitters to make a fun mocktail.

Here’s an easy, crowd pleasing recipe for summer grilling. The chimichurri adds a freshness that beautifully balances the richness of the beef but is also delicious with other protein options. If you don’t like beef or want to try other variations, you can use any meat or poultry of your choice, or even an extra firm organic tofu for a vegan option.

I used cod for this dish but any firm white fish will work and even salmon would be delicious with this preparation. If you like, you can double all the ingredients except for the avocado oil and fish and serve this like a curry over rice, or just eat like a stew with a big soup spoon.