I love Creole and Cajun cuisine! Living in the mountains of Colorado, we don’t exactly have easy access to all the great food Louisiana has to offer, so I’m left to recreate those flavors as best I can—with a healthier take! Traditionally, Creole and Cajun cooking isn’t necessarily known for being the healthiest. But I believe you can have all those great flavors in a nutritious and wholesome dish, and that is what inspired me to create this Creole Shrimp & Spinach in Creamy Tarragon Sauce.

This dish is deliciously creamy without using any cream. The secret ingredient? Silken tofu. It blends into a luscious sauce that’s velvety smooth without any dairy. Tarragon and Creole seasoning give the dish its signature flavor—bold, slightly spicy, and full of depth.

What You’ll Need

• Silken Tofu: The base of the sauce
• Nutritional Yeast: Adds a layer of umami and depth, enhancing the richness of the sauce with a slightly cheesy, savory note
• Veggie or Chicken Broth: Used in the sauce
• Aromatics: Garlic, shallot, and green onion
• Lemon: You’ll use both zest and juice
• Creole Seasoning I like this homemade Creole seasoning, but you could sub store-bought
• Extra Virgin Olive Oil: To sauté the aromatics and shrimp
• Shrimp: Fresh if you can get it, but frozen (and thawed) works well
• Spinach: Fresh or frozen; I used frozen because I didn’t have fresh on hand
• Fresh Herbs: Fresh tarragon and parsley are a MUST; don’t use dried

How to Serve

• Over Pasta: Toss with linguine or fettuccine for a creamy, restaurant-worthy meal.
• With Rice: A bed of fluffy rice soaks up the sauce beautifully.
• On Its Own: Pair with crusty bread to scoop up every flavorful bite.
• Garnish Generously: Finish with sliced green onion tops, more parsley, or extra tarragon for a fresh, fragrant touch.

This Creole Shrimp & Spinach in Creamy Tarragon Sauce comes together quickly, so I highly recommend getting all your ingredients prepped before beginning to cook. Blend up the sauce and chop the aromatics. If using frozen spinach, thaw and squeeze it well to remove as much water as possible — no one likes soggy spinach! Then just saute the shallots, green onion and garlic, add the shrimp and spinach, and finish with the sauce, herbs and seasoning. Serve immediately!

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Rich, chocolatey, and infused with Kahlúa—these silky truffles are pure guilt-free indulgence!

If you love chocolate, you’ve likely enjoyed a decadent, creamy truffle or two. Wouldn’t you love that same rich, chocolatey goodness in an easy, homemade, better-for-you bite? Enter these Chocolate Kahlúa Truffles.

Made with velvety silken tofu instead of heavy cream, these truffles offer a luxurious texture without the dairy. Plus, they’re naturally sweetened with maple syrup and packed with antioxidant-rich dark chocolate for a treat you can feel good about. A touch of Kahlúa adds coffee-infused depth that takes these truffles to the next level. The best part? You can customize them with your favorite coatings—cocoa powder, toasted nuts, shredded coconut, or even espresso powder for an extra caffeine kick.

Whether you’re gifting them or keeping them all to yourself (I won’t judge!), these truffles will exceed your expectations.

What You’ll Need to Make These Chocolate Truffles

• High-Quality Dark Chocolate: I think a chocolate with 72% cacao is a nice balance of intense chocolate flavor without being too bitter.
• Silken Tofu: The creamy heart and soul of these chocolate treats.
• Kahlúa: A coffee-infused liqueur that complements the chocolate but doesn’t add an overwhelming coffee flavor. You can sub strongly brewed espresso for an alcohol-free version.
• Pure Maple Syrup: Just a touch for sweetness.
• Truffle Coatings: Cocoa powder, finely chopped toasted nuts, powdered sugar, sprinkles… so many options! I rolled these in coconut — so good!

Give them a try, and let me know—what’s your favorite truffle coating?

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This One-Pot Creamy Sun-Dried Tomato Pasta is quick, nourishing, and packed with bold Mediterranean flavors

Healthy eating is simple and satisfying with this One-Pot Creamy Sun-Dried Tomato Pasta. The rich silken tofu sauce is a good source of protein, calcium and iron. It contains no butter or cream, yet tastes so indulgent! Fresh veggies bring vibrant flavors and nutrients to every bite. As a bonus, this dish comes together quickly and is made in one pan for easy clean-up!

What You’ll Need

Short pasta: Any short pasta could work; I used penne

Sun-dried tomatoes packed in oil: We’ll use both the oil (free flavor!) and tomatoes

Marinated artichoke hearts: The jarred variety is convenient (and, again, free flavor!)

Red bell pepper, shallot and garlic: The flavor foundation of the dish

Herbs: Dried basil, dried oregano, and fresh basil

Red chili flakes: For a little kick, but you can leave it out if you prefer

Red wine vinegar: For a touch of acidity to balance the richness of the sun-dried tomatoes

Fresh baby spinach: For added nutrition and freshness

Silken tofu, garlic powder, onion powder, lemon: For the sauce

The creamy sauce takes less than 5 minutes to make — just blend the ingredients together. For the pasta, you’ll sauté the shallot, bell pepper and garlic with the herbs and spices until the peppers become tender. You’ll then add water and pasta directly into the pan with the peppers to cook. When the pasta is cooked, add in the artichokes, sun-dried tomatoes, sauce and spinach. And that’s it; dinner is done!

I know you’ll enjoy this quick and easy, nourishing weeknight dinner!

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