Lazy Lentil Soup
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.
Vegetable Fried Rice
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.
Shards of Brussels with Herbed Dijon
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 Cheese Soup
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.
Butternut Squash Risotto
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!