Spinach and Ricotta Stuffed Shells

Although the total time required to complete this recipe is estimated at 45 minutes, baked shells re-heat well. Make these when time allows, and then serve them for a week night dinner along with a side salad of arugula or any other salad green. Also, substitute Swiss...

Beet Salad with Avocado and Feta

This is lovely with a simple grilled fish or chicken: tender beets with a lemon-shallot vinaigrette, greens and feta. Adapted from Cooking Light via My Recipes. Serves: 4 Ingredients 3 medium golden or red beets – trimmed (stems removed) juice and zest of 1...

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...

Greens Soup with Sausage and Potatoes

You can use any greens you like to make this soup. Ingredients 3 tablespoons extra-virgin olive oil 3/4 pound Italian sausage – casings removed 3/4 pound white potatoes – sliced 1/4 inch thick 1 small onion, thinly sliced 3 garlic cloves – thinly...

My Favorite Kale Smoothie

There are hundreds (thousands?) of kale smoothie recipes out there, and I think I have tried at least half of them.   When I get a craving for one in the morning, I usually prefer a cleaner, less sweet, non-milky taste (although you can never go wrong...