Earthy spuds are sliced and layered with sweet yet spicy persimmons and soaked in maple syrup, honey, nutmeg , and citrus. This fresh twist on the classic sweet potato casserole is so good you won’t even miss the marshmallows!

Today’s recipe is inspired by my favorite fall cafe haunt in Topanga Canyon. Their silky butternut squash soup is infused with fennel and served along an upscale grilled cheese on brioche with Arugula. I’ve taken this dreamy sweet, spicy, and herbaceous flavor combo to create a healthy take on this awesome harvest soup.

i got the idea for this healthy, hearty twist on a classic mexican taco while sharing my favorite pizza pie on an otherwise regular Thursday night at Roberta’s.

When I kicked my after dinner brownie habit to the curb I began waking up to an aching sweet tooth. Shortly after the sweet potato soon became my breakfast bff. Plus, sweet potatoes offer a laundry list of health benefits.

I have taken my favorite brownie adjectives: fudgey, dark, rich, bitter, sweet, salty, spicy and mysterious as my kitchen inspiration to create a healthier, easier to digest, almost good for you dessert.

Hand-picked, sliced, and roasted with a few pantry seasoning staples, plus my by demand broccoli pesto has become the happiest brunch accident of the summer.

These margs are made with four simple from the pantry staples and they are so damn good you will be saying, “otra ronda de margaritas por favor!”

Using the principles of pesto which usually include pulsing fresh basil, olive oil, garlic, parmesan, pine nuts, and salt + pepper into a herby magic green sauce. I took to my pantry and freezer for some unexpectedly delish recipe substitutes.

The only downside to the stainless steel queen of multi-cookers is knowing where to begin. So you got an Instant Pot for Christmas, now what? Well I’m gonna break it down for you in real detail, one awesome function at a time, with recipes!

Real talk ladies. We have all been there when that friend, relative, mentor, or even total stranger gives you that “oh, you’re not married” pity look.

Just like our favorite fictional female voice, “the Big salad” is delightful, balanced, a little nutty, and will always be the memorable side dish you that could have been the entire meal.

Making a few seasonal substitutions gives my new go to recipe a flavor profile that’s more ayurvedically aligned and easier on the gut.

Today I am sharing my Instant Pot version of Kefta. Made of seasoned ground meat usually served over a stew of tomatoes and veggies, the Moroccan street food is the very first meal I had during my trek to the Sahara Desert to ring in the 2019 New Year.

The first time I tasted it, I was genuinely in awe and before I knew it my plate was empty. No longer a jackfruit virgin, I woke up the next day craving more.

Completely customizable, follow the infographic for a choose your own adventure path to green goodness.

My new spin on shortcake will still take us to the south (of France) for a gluten and guilt-free foundation followed by strawberries, fresh basil, and whipped coconut cream that will make you say “bon appétit y’all!”

A favorite street food of locals and tourists alike, I fell in love with souvlaki at first bite. Seasoned skewered meat is topped with onions and tomatoes then served inside a fluffy warm pita and topped with a bright and creamy yogurt sauce called, Tzatziki. My even healthier take on California fish tacos gives a gluten-free Greek upgrade to this delicious dish.

I like to consider myself an early meal prep adopter thanks to my commitment to sleeping in. Packed with protein, veggies, and yummy fall flavors, these easy to make muffins have everything you and your family need to get up and go.