Zucchini Ribbon Pizza with Walnuts and Parmesan

One of my favorite series of cookbooks is from Erin Gleeson, The Forest Feast. What I love about her books is that she makes cooking healthier so easy! Her recipes are more of an assembly of ingredients rather than a long list of ingredients and complicated directions. You can mix and match ingredients and measurements…

Anchovy Pasta with Garlic, Lemon and Arugula

Don’t be worried that this simple dish will be overpowered by the strong flavor of anchovies. It packs a powerful flavor punch. But not in a fishy way. The anchovies are present but not overwhelming. The addition of olive oil, lemon and herbs helps to balance their flavor so the anchovies are in the background,…

Creamy and Light Salmon Salad with Yogurt and Dill

Tinned fish is convenient, economical, and nutrient-rich so don’t limit your options to just tuna fish. Canned salmon is a pantry staple of mine because I love it as an alternative to tuna. It’s rich in omega-3 fatty acids, protein and calcium (if it’s not boneless). For quick and healthy weeknight dinners, I use it…

Smoked Trout with Red Pepper Jam and Lemon Oil

I just discovered smoked trout at Trader Joes and I will never go back to tuna fish. These meaty fillets are packed in a tin so they can be kept in your pantry for quick, easy, weeknight meals. For those of you not sure about the strong flavor of other tinned fish like sardines, they…

Zesty Sardine Toast with Capers and Herbs

Just mentioning sardines will get a cringed-face reaction. I’m here to hopefully change that response. These little fish come with a long list of reasons why you should be eating them. They are shelf-stable, inexpensive, sustainable, packed with protein, rich in omega-3 fatty acids, a good source of calcium and they can help you get…

Shrimp Orzo Salad with Fresh Dill and Lemon

I love anything with fresh dill and lemon and these two favorites are paired with whole wheat orzo and shrimp for a light, fresh summer salad. It’s a meal in one bowl. How easy is that!

Nutty and Chewy Energy Bars

There’s no doubt that packaged bars are convenient, especially when time is tight and you need a quick nutrient bridge from one meal to the next. I just get a little bored with them. I found that making my own energy bars is easy and just as convenient because you can individually wrap and freeze…

Fudgy (and flourless) Chocolate Almond Torte

This Caprese-style chocolate cake (based on a traditional torte made in Capri, Italy) is rich and fudgy but unlike most flourless cakes, it does not contain a pound of butter. The richness comes from the healthy fat in the almonds and the dark chocolate. With only 5 ingredients, this is an easy cake to pull…

Sweet and Savory Stuffed Dates with Parmesan and Feta Cheese

If you’re not eating or cooking with dates, please start. Dates are a delicious treat as is but they are also a versatile ingredient in both sweet and savory dishes. Add them to oatmeal, cookies, cakes, and breads. Grill them with chicken, blend them in smoothies, or roast them with vegetables. Here we are making…

A Must Make Raisin Bran Muffin

These muffins have been a classic for me ever since Jane Brody, Personal Health Columnist for the New York Times, published one of her best selling cookbooks, Jane Brody’s Good Food Cookbook. I was fresh out of college, working as a clinical dietitian and just learning how to cook. This cookbook was one of the…

Walnut Quinoa Burger with a Flavor Explosion

I love to try new veggie burger recipes and I found this one in an older EatingWell magazine. I think this might be my favorite one. Admittedly, it does require some extra steps but I think it’s worth it. The umami spread is truly a flavor explosion. By using 5 different umami flavors like dried…

Roasted Strawberries

Fresh strawberry season is right around the corner (it really is!) so here’s a new way to enjoy them. Roast them! Roasting strawberries intensifies their flavor, making them sweeter, and as a friend commented, “it makes them taste more like strawberries”. Once roasted, serve them over yogurt, ice cream, oatmeal, cold cereal, as jam on…