Because there’s no greater comfort food than Tomato Soup, here is my recipe for Tomato Soup and Grilled Cheese Toasts from my cookbook, Keys To The Kitchen.
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An update to the classic, asian chicken salad recipe combines shredded chicken, toasted almonds, and crisp vegetables with a mustard-miso dressing.
Continue Reading: Asian Chicken Salad with Creamy Mustard-Miso Dressing →
One of my favorite new noodle dishes, this Avocado Green Curry Noodles with Toasted Coconut and Cashews Recipe is pretty addictive!
Continue Reading: Golden Ticket: Avocado Green Curry Noodles with Toasted Coconut and Cashews →
This Pomegranate, Persimmon, and Pistachio Wild Rice Salad has become my go-to recipe for fall and winter entertaining because it’s healthy, vegan, and easy to make.
Continue Reading: Repeat Performance: Pomegranate, Persimmon, and Pistachio Wild Rice Salad →
This Carrot Harissa Hummus is a sweet-spicy twist on classic hummus that’s also quite healthy.
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Made with kale, mango, and coconut, this Green Goddess Smoothie recipe is a staple in my house.
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This is a super simple food craft for the kids that I love making with my nieces and nephews around Halloween!
Continue Reading: Project: Witchy Pumpkin Butter Toasts →
This Maple-Spice Almond Butter Rice Treats Recipe is a fall-inspired, healthier take on Marshmallow Rice Treats.
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Check out this week’s episode on my Yahoo! Shine show, “In The Pantry” where I show you how to make the healthy version of Rice Krispie Treats.
Continue Reading: In the Pantry: Almond-Butter Puffed Rice Treats →
This is a recipe for a Kale, Apple, Pancetta Salad with Maple-Walnut Dressing salad that’s perfect for fall.
Continue Reading: An Edible Compromise: Kale-Apple Salad with Maple-Walnut Dressing →