These Pan-Roasted Brussels Sprouts take 10 minutes and are cooked in a single skillet. Try tossing them in my Maple-Mustard Vinaigrette!Read More
This Whole30 Asian Broccoli Salad with Crispy Shallots is dead-simple, can be prepared ahead of time, tastes even better the next day, and requires only a few ingredients that, I hope, are readily available at a market near you.Read More
This Eggplant with Tahini and Spiced Hazelnuts is a riff on a classic Middle Eastern recipe. It’s Paleo and Whole30 compliant and absolutely delicious!Read More
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