Sheet pan meals are quick and easy with minimal clean-up. This recipe is also meal-prep friendly and naturally gluten free. Use this simple recipe after a busy day!

Curry is one of my favorite comfort meals and it’s so easy to make.

I love how flavorful and versatile this recipe is – you really can use whatever veggies you have on hand! If you’re plant-based, you can replace the chicken with chickpeas.

I like to serve the curry alongside rice or cauliflower rice!

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Homemade sauces and salad dressings are some of my favorite recipes to make at home because you can control the ingredients. I love loading mine up with fresh herbs and spices, including tons of fresh basil and garlic.

This recipe is a bit different than a typical marinara given you use butternut squash, but also because there’s no unnecessary added sugar. I’m always trying to think of fun and creative ways to diversify our plant-food intake, and this one checks all the boxes.

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Cooler weather calls for chili. I always forget how easy this meal is – simply toss everything into a large pot and a cozy, yummy dinner will be ready within 30 minutes. I topped mine with cilantro and red onion for some extra flavor!

This recipe is loaded with prebiotics from the onions, garlic, and beans to support your gut health,, and is loaded with fiber to keep you full and satiated.

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What better way to celebrate the start of fall than with pumpkin recipes?! This pumpkin hummus is so flavorful and the perfect way to ramp up your intake of prebiotic fibers.

Looking for more information on what you should be eating throughout the day and why? Check out this podcast episode!

This mango salsa is so refreshing and is the perfect combo of salty and sweet. You can substitute the mangoes for peaches depending on what is in season and local to you. The variety of plant fibers in this recipe help to feed those beneficial bacteria residing in your gut.

I love eating this salsa with Siete Foods grain free tortilla chips, but it’s also amazing when served over salmon or paired with a burrito bowl.

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I love eating eggs as a high-protein breakfast option, but I don’t always have the time to make them before starting my workday. These egg bites require minimal prep and will help you cut down on time during busy mornings.

I love pairing mine with avocado, salsa, and berries for a balanced breakfast that will help keep me fueled throughout the day!

No-bake recipes are a favorite of mine, especially as the weather starts warming up. This yogurt bark is low in sugar and the toppings can be easily modified depending on what you have on-hand.

I used CocoJune coconut milk yogurt for this recipe to make it dairy-free, but any unsweetened yogurt will work!

This carrot & sweet potato soup checks all the boxes: it’s thick, creamy, and ready in less than 45 minutes.

The sweet potatoes are packed with Vitamin C, an antioxidant essential for immune system function. Keeping the skins on both the carrots and potatoes for adds fiber, and using bone broth is a great way to incorporate protein into this recipe.

This creamy pumpkin sauce is a great way to get into the Fall mood and use that pumpkin purée you have sitting around your pantry.

I made these no-bake cheesecake bites for 4th of July this year, but you can make this healthy, cold, and creamy dessert all year long!

Zucchini is starting to come up like whoa.

If you're growing your own, you're probably seeing all the pretty yellow flowers bust out, as well. EAT THOSE. Squash blossoms contain vitamin C, beta carotene, iron and calcium. They're another way to add variety to your diet. Try out this recipe and you won't be sorry!!

Lentils are a great source of resistant starch. Resistant starch is starch that our bodies cannot digest, so it travels down to our large intestine where our gut bacteria can digest it. (P.S. SO COOL.) Those bacteria ferment the resistant starch to short-chain fatty acids, like butyrate. Butyrate does a LOT for us - a crucial component of gut health, and also helpful for brain health, weight maintenance and cancer prevention.

This sauce is one way to slam a bunch of veggies down. You won’t regret making it. TRUST.

I posted this recipe on Instagram yesterday, and have gotten some good feedback. It was a big hit for the whole family here. My husband has decided to make more of an effort to bring work to lunch ("we" go through cycles), so this will be a new batch cooking staple!

I've been making this recipe for years. I've shared it with countless people: I make it at workshops, some variation of it is always included in my nutrition programs, kids have tried it and loved it. You should make it.

I suppose it’s a little cliché to talk about being grateful this week. But I’m doing it anyway.

Last week I detailed the craziness of my past few months. I got a lot of responses telling me to keep my head up, that it would get easier, that I was doing a great job. First of all, thank you for the responses. You’re awesome.