What You’ll Need

• Beets: Red beets are nutritious and make for a lovely presentation with the color of the grapefruit.
• Ruby Red Grapefruit: Ruby Reds, especially Rio Reds, are sweeter and less bitter than white or pink grapefruit.
• Lime: We’ll use both the zest and juice.
• Agave Syrup: Just a touch to balance out the acidity and bitterness of the citrus
• Extra Virgin Olive Oil: Use a high quality extra virgin olive oil.
• Herbs and Spices: Fresh mint, salt, cayenne pepper

Method

This raw beet salad is so easy to make. Peeling the grapefruit is the most time-consuming part, but that can be done ahead of time and refrigerated until you’re ready to serve. In fact, I think chilling the grapefruit is preferable as it adds to the refreshing quality of the dish (especially on a warm day!). The key is to carefully remove the bitter outer membrane of the grapefruit segments so that you just have the fleshy part.

If you have a food processor with a shredding blade, shredding the beets is a breeze. Otherwise you could use the shredding blade on a mandolin or even a hand grater. Set the shredded beets aside in a bowl and mix up the citrus vinaigrette. Toss the shredded beets with the dressing and let it sit for 5-10 minutes to allow the flavors to meld. When you’re ready to serve, top with the grapefruit and fresh mint!

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Greek yogurt, fresh fruit, and walnuts — a quick, healthy breakfast for a delicious start to your day!

Are you looking for a quick breakfast with no cooking required? This healthy breakfast bowl with yogurt, fruit and walnuts is just the answer. This simple breakfast comes together in minutes with just a few fresh ingredients. Perfect for busy mornings or when you need a nutritious breakfast fast!

Why You’ll Love This Healthy Breakfast Bowl

• This high-protein breakfast will keep you feeling full and satisfied.
• It’s customizable to whatever fresh fruit and nuts you have on hand.
• Such a simple breakfast idea that’s perfect for busy weekdays.
• A no-cook breakfast that can be ready in 5 minutes!

What You’ll Need

• Plain Greek Yogurt
• Nuts
• Strawberries, Blueberries, Apple

Assembly

Just dice the strawberries and apple, then assemble your bowl: start with the yogurt (I like FAGE), then layer in the nuts, strawberries, blueberries and apple. Add a drizzle of maple syrup or honey if you want added sweetness!

This healthy breakfast bowl is balanced with protein, healthy fats, and natural carbs to keep you full and energized throughout your morning.

Would you like ideas for other ways to use Greek yogurt? Check out my Lemon Dill Pasta with Smoked Salmon and Peas.

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If you love quick weeknight dinners that don’t skimp on bold flavor, this Garlic Miso Butter Shrimp and Broccoli is going to be a new favorite. It’s savory, a little sweet, and has just the right amount of heat — thanks to a buttery miso sauce loaded with garlic, soy, and chili paste. The shrimp and broccoli cook up in minutes, and everything gets tossed in a glossy, umami-packed glaze that clings to every bite.

This is one of those meals that comes together fast — perfect for busy nights when you want something nourishing and deeply satisfying. It’s also super adaptable: you can swap in tofu, add more veggies, or serve it over whatever grain or noodle you have on hand. Just be sure to prep everything before you turn on the heat — it cooks lightning fast!

What You’ll Need

• Shrimp: Frozen, peeled and deveined shrimp is convenient and thaws quickly under cold running water.
• Broccoli: Fresh broccoli will have the best texture.
• Aromatics: Shallot and fresh garlic
• Spices: Salt, pepper, ground ginger, red pepper flake
• Other flavor builders: White miso paste, butter, soy sauce, maple syrup, rice vinegar, chili paste
• Peanuts: Unsalted, dry roasted
• Peanut oil

Method

This dish cooks fast, so prep and measure everything before you start cooking. Then mix the sauce and set it aside. Next, cook the shrimp just until they turn pink and set them aside (they’ll finish cooking at a later step). In the same pan, add the shallot and sauté until softened and golden, then add the broccoli and cook until tender-crisp. Now pour in the sauce and let it come to a gentle simmer; taste and adjust seasoning. Return the shrimp to the pan along with the peanuts. Stir and cook a couple more minutes until the shrimp are cooked through. Serve immediately over steamed rice or noodles!

Make It Your Own

• Vegetarian? Swap cubed tofu or tempeh for the shrimp — just pan sear before adding.
• Extra veggies? Toss in snap peas, bell peppers, or mushrooms.
• Low carb? Serve over cauliflower rice or zoodles.

If you make this Garlic Miso Butter Shrimp and Broccoli, tag me on Instagram or leave a comment below. I’d love to see your version!

Craving More Umami-Packed Meals?

Try my Thai Green Curry with chicken (or tofu!) or the Portobello Mushroom Muffaletta — both loaded with flavor and plant-forward goodness.

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Even if you aren’t able to find authentic ingredients, it’s still possible to satisfy your Thai craving at home with a few substitutions. No, it won’t be authentic, but it will still taste great! This recipe for Thai Green Curry uses chicken, but you can swap shrimp or easily adapt it to make it vegan with tofu and omit the fish sauce.

What You’ll Need

• Coconut Milk: Full-fat coconut milk gives the best texture and flavor
• Thai Curry Paste: Green curry is my go-to, but red curry works too! I like Mae Ploy, Aroy-D or Maesri brands.
• Chicken: Boneless, skinless thighs stay juicy and tender. If using chicken breasts, reduce the cook time.
• Broth: Chicken or vegetable broth
• Fish Sauce: A key ingredient in Thai cuisine and available in most grocery stores—if you’ve never used it, don’t be afraid! It adds umami without making the dish taste “fishy.”
• Sugar: Palm sugar is traditional, but coconut sugar or brown sugar work well. I’ve even used molasses in a pinch.
• Vegetables: Pretty much any veggies will work — carrots, zucchini, snap peas, eggplant, broccoli, cauliflower, sweet potato, garlic, onion.
• Bell pepper and Serrano pepper: For flavor and spicy kick
• Thai Basil: Fresh is best, but I’m using dried here since fresh isn’t always available.
• Lime: Both zest and juice are used

A Note on Curry Pastes

Curry paste is the heart of this dish, but not all pastes are created equal! Some are saltier, some are spicier, and if you’re vegan, be sure to check the ingredient label—some contain shrimp paste. Here are a couple things to keep in mind:

Saltiness: The salt content varies by brand, so adjust your fish sauce accordingly.

Spice Level: If you’re unfamiliar with a paste, start with less and add more to taste. Just remember, if you need to add more later, bloom it in a separate skillet first before stirring it in.

Enhance the Flavor: Why do we bloom the curry paste?  Heating the paste in oil allows the essential oils and aromatics to release and meld, resulting in a richer, more complex flavor.

Method

Prep all the vegetables first. You could even meal prep the veggies except the onion and garlic ahead of time, if desired. Then cut up the chicken last to avoid cross-contamination. Next, bloom the curry paste and simmer with half of the coconut milk for a few minutes—this helps the paste blend into the milk. Then add the chicken, remaining coconut milk, and broth and pressure cook. The Instant Pot is a great way to cook the chicken, as it comes out super tender, but you could also prepare this on the stove. (If using tofu or shrimp instead of chicken, skip the pressure cook and just cook it on the stove.) Once the chicken is cooked, add in the veggies and simmer until they are tender-crisp, meaning they are cooked through but still retain a slight firmness or crunch. Taste and adjust lime juice, fish sauce, or sugar to your preference. If you want more heat, sprinkle in some red pepper flake. Serve the curry over cooked Jasmine rice and enjoy immediately. Leftovers (if you have any!) reheat well.

Give this Thai Green Curry a try and let me know—what’s your favorite way to customize it?

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These Zucanoes (stuffed zucchini canoes) make for an easy and nourishing weeknight meal using fresh zucchini and staple pantry ingredients. This is one of those “no recipe” recipes — simply adjust the amount of seasonings and cheese to your personal taste preferences.

What You’ll Need

• Zucchini: Medium to large squash work best for stuffing
• Walnuts: For added nutrition and texture
• Extra Virgin Olive Oil: To sauté the zucchini flesh
• Canned Diced Tomatoes: For the filling, preferably organic
• Cheese: Parmesan and mozzarella
• Seasonings: Herbs de Provence, garlic powder, red pepper flake, salt and pepper

This dish comes together quickly for an easy weeknight meal. First, cut the zucchini in half and scoop out the flesh so that you have hollowed out shells that look like little zucchini canoes — hence the name Zucanoes! Next, sauté the flesh of the zucchini with the seasonings and canned tomatoes to make the filling, and then spoon the filling into the canoes. Then bake the stuffed zucchini until tender, top with cheese, and broil until the cheese is melted and golden.

Tips & Suggestions

• Don’t Overbake – The zucchini shells should be tender but not mushy.
• Make It Vegan – Swap a dairy-free alternative for the cheese.
• Add Protein – Add cooked quinoa or lentils to the filling to keep it vegetarian, or ground meat if you prefer.

Give this easy recipe for Zucanoes (stuffed zucchini canoes) a try and and let me know how you customize yours in the comments!

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Continuing with the Creole/Cajun theme, this week I’m sharing a recipe for a well-loved Southern favorite—Louisiana Red Beans and Rice! Traditionally simmered low and slow with ham hocks and andouille sausage, this dish is all about deep, smoky, and savory flavors. But guess what? You don’t need meat to get that same rich taste!

In this vegetarian preparation, we’re using smoked paprika and a touch of liquid smoke to recreate that signature smokiness. Plus, thanks to the Instant Pot, you can enjoy all the slow-cooked flavor in a fraction of the time. Whether you’re new to Creole and Cajun cooking or already a fan, this dish is hearty, satisfying, and guaranteed to become a favorite.

Serve these Louisiana Red Beans over hot rice, top it with fresh green onions (and andouille-seasoned tofu for extra flavor), and enjoy a true taste of Louisiana—meat-free but just as bold and comforting as the classic!

What You’ll Need

• Dry Red Kidney Beans: Soak the beans overnight for more tender beans
• Trinity: Celery, onion and bell pepper
• Extra Virgin Olive Oil: To sauté the Trinity
• Garlic: Lots, because we love garlic!
• Creole Seasoning: Homemade or store-bought
• Dried Herbs: Thyme and bay leaves
• Liquid Smoke and Smoked Paprika: The key ingredients that lend the quintessential smoky flavor

How to Serve

• Serve over a bed of fluffy rice — the traditional, perfect accompaniment
• Top with andouille-seasoned tofu for extra flavor and texture
• Finish with sliced green onion for a fresh, fragrant touch
• Add a few dashes of your favorite hot sauce — a vinegar-based hot sauce complements the beans well, such as Tabasco or D’ELidas (my personal favorite!)
• With a side of crusty garlic bread or hot, just out-of-the-oven cornbread

Saute the Trinity, add the soaked beans and seasonings, then pressure cook. When done, mash some of the beans with a potato masher or the back of a spoon, or blend a small portion and mix it back in for a creamy consistency. Adjust salt and other seasonings to taste. Serve over rice immediately. Or if you have time, let the beans cool, refrigerate overnight, then reheat and serve the next day — they will develop into a deeper, more flavorful bowl of deliciousness!

This Louisiana Red Beans and Rice recipe proves that comfort food can be plant-based without sacrificing flavor. If you try this dish, let me know how it turned out in the comments below!

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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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Hearty lentils and fragrant basmati rice — a delicious, healthy, and endlessly customizable bowl!

This easy, wholesome lentils and rice bowl is a comforting, nutritious lunch or dinner that’s quick to prepare and endlessly adaptable. A pantry-friendly meal, this is a staple dish you’ll want to keep in regular rotation. It’s budget-friendly, highly versatile for variety, packed with nutrition and a breeze to prepare.

What You’ll Need:

Lentils: Brown or green lentils will work

Rice: I used brown basmati rice, but you can use your favorite

Dried Herbs and Seasonings: Bay leaf, garlic powder, mild yellow curry powder

Extra Virgin Olive Oil: Use a high-quality olive oil that is well-balanced with a mix of fruitiness and hints of pepper

Additional Bowl Ingredients: Build out your bowl with your choice of additional ingredients (or keep it simple!). Here I’ve plated the lentils and rice on a bed of fresh arugula and topped with sliced fresh tomatoes and a dollop of plain Greek yogurt.

How to Make This Recipe

This is one of those “loose” recipes — meaning, some measurements are provided but other measurements aren’t; ultimately, it’s all about adjusting to your taste. The pasta method has worked best for me when cooking brown rice, so that is the instruction in the recipe. The lentils and rice cook in about the same amount of time. While they’re cooking, prep any additional items for your bowl. Then it’s just about assembling and eating!

Make It Your Own

This bowl is a blank canvas for creativity. Here are a few ideas:

• Add Crunch: Toasted almonds, pumpkin seeds, or crispy chickpeas.
• Go Fresh: Fresh greens, tomatoes, chopped parsley, cilantro, or green onions.
• Brighten It Up: A squeeze of lemon or a dollop of Greek yogurt.
• Boost the Protein: A fried or poached egg, tofu, or tempeh.

This simple lentils and rice bowl is a nourishing, satisfying dish that’s easy to prepare for a quick weeknight meal. And leftovers (if you have any) make for a delicious lunch!

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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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A creamy and bright pasta with lemon, dill, sweet peas and honey smoked salmon

This Lemon Dill Pasta with Smoked Salmon and Peas is super easy and full of flavor. Each delicious forkful of pasta is coated in a creamy lemon sauce, accented with smoky, salty salmon and bursts of sweet peas. It’s a dish that comes together in no time, making it ideal for busy weeknights. But it’s also worthy of a special occasion. With fresh, vibrant flavors, this recipe is bound to become a favorite at your table.

What You’ll Need

• Pasta: Long or short cut pasta could work here; I used penne.
• Plain Yogurt: I always have Greek yogurt on hand. You could use another plain yogurt, but you may need to adjust the consistency of the sauce.
• Lemon: You’ll use both zest and juice.
• Pantry spices and herbs: Garlic powder, dried dill, red pepper flake
• Extra Virgin Olive Oil: Adds a touch of richness to the sauce
• Smoked Salmon: We love this honey smoked salmon.
• Peas: Use fresh spring peas when in season, otherwise use frozen.
• Fresh parsley: I keep fresh parsley on hand, but you can leave it off if you don’t happen to have any.

Seriously, this dish delivers so much flavor for so little effort — it could not be easier! Simply put pasta on to boil and mix up the lemon dill sauce while it’s boiling. The peas will cook in the same pot with the pasta. Then you’ll combine the pasta, peas and lemon dill sauce and stir until the pasta is well-coated with the sauce, adding reserved pasta water as needed to loosen it to your desired consistency. Gently mix in the salmon, then plate and devour!

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