Category: Recipe

This is a fun way to use up bits and things you have in the fridge. I had a roasted squash, some mushrooms that I forgot about, some greens and black beans in the freezer, and half an onion. I was inspired!

Roasted winter squash is the perfect base for a cozy pasta sauce, rich and creamy without being too heavy.

This recipe came together quickly thanks to precooked chicken, and precooked and shredded spaghetti squash. I had some soba noodles in my pantry plus a few bell peppers in the fridge. You can add any protein or extra veggies to this.

1 pumpkin, 2 dishes
Cook the pumpkin (Instant Pot or Roast). Place cooked pumpkin in a high speed blender or food processor. Process until smooth. You’ll need 1/2 cup for the protein balls and the rest for a peanut curry.

Fire Roasted Pistachio Butter Bites  If you are like me and not quite sure what to do with this product, […]

Kitchari Kitchari is an Ayurvedic dish designed to cleanse and comfort. It feels like you are healing your body when […]

There’s a style of cooking in Italy that uses leftover cheeses ( formaggio avanzato) so I thought I would try this here. You can use one type of cheese or several. There is no wrong way to make this.

This sauce could easily be a delicious soup! I almost went that route but I had a spaghetti squash sitting on the counter. You can add sausage, chicken, or extra veggies to this.

It’s soup season! 
 The most wonderful time of the year..
This soup can be made with whatever sausage you have on hand. I added 2 potatoes, but you can add carrots and celery, leeks, mushrooms, or even cubed winter squash.

I love refrigerator salads because you put in the work ahead of time, and reap the benefits for days. I love that this salad tastes better as the flavors marry. The trick to the staying power here is using chopped cabbage in place of lettuce! The cabbage gets tender, but still has a nice crunch. It’s just perfect.