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!

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.

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.

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.

Bone broth is a wonderfully healing food and is both inexpensive and easy to make. Bone broth is great for digestion and gut health, supports healthy immune function, and contains anti-inflammatory amino acids such as glycine, proline, and arginine. Other benefits of bone broth include healthier hair, skin, nails and bones, reduced joint pain, and even improved sleep.