I love making this salad year-round! As is the case with most of my recipes, I mix up what I add based on what is in season (and what is in my fridge).

This healthy and flavorful salad combines the nutritional powerhouse of kale with the unique taste and texture of shredded Brussels sprouts. The addition of toasted slivered almonds adds a satisfying crunch and nutty flavor. The simple yet zesty dressing of olive oil, lemon juice, and minced garlic ties all the flavors together, making this dish a perfect light meal.

A delicious creamy dressing and dip for veggies whether raw or cooked. My favorite is to drizzle it over a baked potato or cooked mushrooms.

I make this in a Vitamix to get a creamy consistency, but it can also be put in a quart jar and whisked and shaken.

These veggie rolls are fun to make and great to have in the fridge as a quick snack or meal to grab.

This plant-based chili freezes well and is delicious with cornbread, fresh greens, sliced avocado or guacamole and grain free tortilla chips.

This is a great thing to make when you have avocados at home and don’t want them to go to waste. A perfect sweet treat with some nutritional value inside.

Adjust the spice level of this recipe to fit your liking! Always deseed the chilis to be sure it's not too spicy, and wear gloves to avoid skin irritation.

Season with all different flavors to pair with your meal or salad of choice!

This is an incredibly easy and quick one pot meal with leftovers for the next day.

Here is the recipe for a protein rich plant-based meal. While it is incredible in the summer time with fresh tomatoes from the garden, it’s also one I like to pull out in the winter as a reminder that the sunshine will return!

This soup will become one of your 10 minute go-to recipes this winter helping to ward off winter ailments and keep you feeling your best.