Of all the beans, lentils are the easiest and quickest to cook. You really don’t have to do much to them for a great-tasting dish. And they are packed with protein and other cherished nourishment.

This granola is my answer to a healthy breakfast, whether it is served plain or with milk or yogurt. It also more than suffices as a snack. Why “golicious”? Well, when my son Jack was little, he couldn’t say delicious.

My take on the more traditional and not‑so‑healthy Chinese fried rice, this is a family favorite. If you don’t like brown rice, opt for white. And feel free to switch up your veggies or even add some chicken or shrimp for a one-pot powerhouse meal.

Brussels sprouts can be a bitch. While they are incredibly nutritious, they can be unpalatable for many. Determined to get my clients and students to consume them, I tried shredding and dazzling them with some dressing after roasting. Hello Brussels believers!!!

Cauliflower is a nutrient-dense powerhouse, but unpalatable to many. So, to embrace this cruciferous cupid, cheesing it up was the solution. Lose the cheese if it’s not your thing—plain old cauliflower puréed to silkiness is simply delish with a touch of salt and freshly ground black pepper.

Who doesn’t love risotto? The only concern for me is that it’s super heavy given the fact that it is typically made with cream and tons of cheese. So consider this lighter option a rebirth of a distinct and flavorful dish. If you don’t fancy butternut squash, swap with asparagus, zucchini or mushrooms!

My brother loves to cook. He often shares his culinary secrets with me, especially when it comes to cooking technique or spicing. One of my favorites is his meatball approach. Instead of the typical pan-frying, he briefly bakes the meatballs, keeping the moisture in, then plops them into the heated sauce. If you don’t want turkey, try them with ground chicken or red meat.

While my husband complains that I always put too much stuff in my chili, everyone else seems to love it. Packed with wholesome goodness in the beans, plus veg, healthy fat, and spice, this dish is medicinally delish. Speaking of spice, when testing, we added way too much, nearly blowing a hole in my mouth (thus the name Cowgirl Chili), but much to my surprise, everyone still loved it. The spice has been sliced, but add more if you want to electrify your senses and decrease inflammation.

Who doesn’t love a good fish taco—so easy to make plus fun for kids and grown-ups to assemble. These are pretty zesty and uncomplicated, but feel free to layer on more flavor with fixin’s like plain yogurt or sour cream, and a sprinkle of cheese. If you or your kids prefer the plain, let the fish stand alone as your “ fish stick” and dunk it in a little ketchup.

Everybody needs a melt‑in‑your-mouth cookie, and this is my all-time favorite with its crumbly goodness. It’s great as a grab-and‑go snack or crumbled on top of some yogurt (preferably plain) like any granola. Keep ’em in the fridge or freezer for the ultimate crunch factor. Also, use the batter (without the chips) as a crust for any crumble. Versatile and victorious.

Not only is this an all-time family favorite but every client and student of mine is blown away by the simplicity and deliciousness of this recipe. My son Jack likes to play around with this creamy pleasure, adding everything from cinnamon to chocolate chips and nuts, though he has pretty much settled on this version as his favorite.

Since I am always adjusting and readjusting my recipes, this one has been slightly adapted from my book. A morning ritual in our home, this powerful green drink not only nourishes but also awakens the senses and jump starts your metabolism!