So, I have to admit that this “recipe” doesn’t feel very recipe-ish to me. Wilting swiss chard seems like cheating to me or too easy, but recently I shared my undying love for chard as my breakfast green of ...
Have you ever eaten raw Brussels sprouts before? Just like in my Winter Kale Salad recipe, massaging thinly-shaved sprouts with olive oil and salt yields a softer and more digestible green. By not cooking them, you get to reap ...
Phew this recipe title is a mouthful — and so is the dish! This Crispy Sage-Anchovy Pork with Cider Mashed Acorn Squash is a restaurant-worthy meal and would be perfect for an at-home date night as well. Thick, juicy ...
This month, I’m serving you up a delicious powerhouse of a salad you never saw coming on AIP: Honey “Mustard” Chicken Salad! This nutrient dense, detoxification-supporting salad has ingredients that can be found all year round. It’s a crunchy, ...
I cook a lot of dark leafy greens. Not only do they allow us to pack in the nutrients but they are excellent for improving methylation pathways, something that commonly needs addressing with autoimmune conditions. Stress control, inflammation management, ...
Asparagus is my favorite vegetable. Not just because its tart, earthy taste pairs well with just about everything – lemon and bacon are fairly traditional toppings but I’ve also served mine with sweet honey-orange sauce or even date paste ...
What kinds of foods do you think of when you think of November? Pumpkin pie, probably. Stuffed turkey and mashed potatoes. Cider or mulled wine, something warm and autumnal to fight off the cold. For a lot of people, ...
This month I wanted to share with you a recipe for “roasties” which is what we call big trays of roasted vegetables in my house. I know you don’t need a recipe for roasted carrots or parsnips or sweet ...
