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!

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.

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.

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.

The crisp cauliflower crust is topped with pantry staples like yummy pesto, minced garlic, briny sun-dried tomatoes, grilled artichokes, and then topped with easy to digest goat cheese. Follow the recipe below or use it as a blueprint to create your own variation.