Roasted Root Vegetables {Parsnips, Carrots, Potatoes}

Roasted Root Vegetables

Roasted Root Vegetables

Roasted Root Vegetables are pretty enough for a holiday table but they’re so easy you can have them every night. This trio of parsnips, carrots, and potatoes is complex, sweet, nutty flavor marriage. Feel free to make your roasted root vegetables with any combo you love; beets, butternut squash, sweet potatoes, etc.

Feel free to make your roasted root vegetables with any combo you love; beets, butternut squash, sweet potatoes, etc.

Parsnips are the true unsung hero in this threesome, they provide an earthy, nutty, complex taste, I always taste a hint of lemongrass, is it just me? Confession – until a few years ago I thought parsnips were just white carrots! Continue reading

Strawberry Banana Breakfast Smoothie Bowl

Strawberries and bananas blended to frozen perfection topped with fresh fruit, granola, slivered almonds, and coconut (or any toppings you love). Strawberry Banana Breakfast Smoothie Bowl is all sorts of delish.

Strawberry Banana Breakfast Smoothie Bowl

Strawberry Banana Breakfast Smoothie Bowl

During the summer I love a cold breakfast. Cereal and yogurt, my old breakfast staples, are no longer an option because I’ve given up dairy and grains while I work to heal my gut. One magical morning, while scanning Pinterest, I discovered the notion of Smoothie Breakfast Bowls – MIND BLOWN! It’s no secret I love a smoothie, heck I spent 13 years helping clients make every possible frozen concoction imaginable. Why have I never made a smoothie bowl?!?

Smoothie bowls are the best of both worlds. I love frozen drinks but I prefer to EAT my breakfast. I’m one of those people who never feel full until I’ve actually chewed my food. Making a bowl lets me have my smoothie and eat it too;) Continue reading

Dijon Glazed Green Beans with Toasted Walnuts

Fresh green beans tossed in a slightly sweet Dijon mustard glaze topped with toasted walnuts. Ready in just 10 minutes. Dairy and gluten-free. Low FODMAP diet friendly.

Lemon Dijon Glazed Green Beans with Toasted Walnuts

My Grandmother “Oohma” inspired me to learn to cook

Come with be back to 1976, let’s take a little drive down memory lane. When I was a little girl my grandmother cooked a homemade meal for the entire extended family every Sunday. She made biscuits from scratch, breaded and fried the best chicken ever, and prepped fresh green beans then cooked them slowly in a cast iron skillet… I’ll stop now because I think we are all getting hungry (and nostalgic)! Continue reading