Kale & Roasted Squash Salad

I’m pretty sure I discovered this recipe in a magazine while sitting in a doctor’s waiting room. But it is delicious, and healthy, and I make it all the time for clients!  Makes 4 servings, and the leftovers make a great cold lunch too. Adapted...

Flank Steak with Green Goddess Sauce

Serve thinly sliced steak with a creamy fresh herb yogurt aioli over a salad of crunchy veggies. Or swap out the steak for grilled salmon or any other protein. Adapted from Cooking Light Serves: 4 Ingredients 1/2 cup canola mayonnaise 1/3 cup thinly sliced...

Hot and Spicy Marinated Cucumbers

adapted from Eat Clean Live Well Ingredients 2 medium cucumbers peeled 1 Tsp Sea Salt 1 Garlic Clove thinly sliced 1/2 tsp red pepper flakes 1/4 cup rice vinegar Tbl toasted sesame oil Tbl Hot pepper sesame oil Tsp Maple Syrup 2 Tbl chopped cilantro 2 Tbl chopped...

Japanese-Inspired Potato Salad

All season I’ve been cooking through the vegetable recipes in Japanese Farm Food by Nancy Singleton Hachisu. The book includes a Japanese-style potato salad with Japanese mayonnaise. Some people in my family don’t like mayo, so I adapted the recipe to...

Sesame Cucumber Noodles

Adapted from Healthy Spirlizer Cookbook Ingredients 4 cucumbers ends cut flat spiralized into noodles 2 Tbl sesame seeds 1 Tbl soy sauce 3 Tbl rice vinegar 1 Tsp sesame oil 1/4 cup olive oil 1 garlic clove minced 1/2 Tsp grated ginger 1/4 Tsp sea salt 2 scallions...