Pecan pie is my all-time favorite holiday dessert. Since gluten and dairy are no longer part of my life and I wouldn't dream of using corn syrup like I did years ago, I created a cleaned-up version of this holiday favorite. I’ve been bringing this now-famous pie to holiday gatherings for years, and it’s always a crowd pleaser. I hope you enjoy it too!

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.

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.