Chocolate Hazelnut Granola Bars

I am a big fan of the chocolate hazelnut combo. I loved Nutella as a kid and would eat it by the spoonful. Now, I’ve created a healthy granola bar that satisfies that craving. These bars can be made entirely in the food processor and they don’t even need to be baked. Great for kids, great for adults — perfect for snacking or even a healthy dessert!

Ingredients:

• 1 cup oats

• 1/2 cup hazlenuts

• 1/2 cup almond butter

• 3 large, pitted medjool dates

• 1 tbsp unsweetened cocoa powder

• 1 tbsp honey

• 1/8 tsp salt

(optional: 1/3 cup of chocolate chips)

Directions:

• Combine oats, hazelnuts, cocoa powder, and salt in a food processor and pulse to combine

• Add in the dates, almond butter, and honey and combine

• Press the mixture firmly into an 8x8 baking dish lined with parchment paper. For thicker bars, only use about 3/4 of the pan.

• Optional: melt the chocolate chips and drizzle on top OR add in the chocolate chips for a final pulse in the food processor after adding the wet ingredients.

Healthier, No-Bake Chocolate Tart

This chocolate tart is for the chocolate lovers out there. It’s a quick one to prepare, but feels elegant and decadent at the same time. This recipe makes 6 individual servings (made in a muffin tin). You can always double the recipe and make it in a pie dish for a larger group.

Ingredients:

Crust:

• ¾ cups almond flour

• 2 tbsp unsweetened cocoa powder

• 1 tbsp maple syrup

• 2 tbsp melted coconut oil

• ½ tsp vanilla 

• ⅛ tsp sea salt

Filling:

• ¾ cup full fat coconut milk

• 1 ¼ cup dark chocolate chips

• 1 tsp vanilla

Directions:

• Line a muffin tin with 6 muffin liners.

• Stir the crust ingredients in a bowl until well combined. Spoon an even amount into each muffin liner and press firmly until there’s a relatively even layer. Set aside. (You might have some leftovers – you can crumble it on top of yogurt for a decadent snack).

• Next, whisk the can of coconut milk before measuring out ¾ cup. Then heat it in a small saucepan until simmering. Place your chocolate chips in a bowl and then pour the coconut milk on top. Wait one minute. Don’t skip this step!! Then slowly stir until smooth. Add in the vanilla extract and stir until combined.

• Spoon the chocolate filling into the muffin cups. Place in the refrigerator for about 2 hours or until firm. If it’s not firming up or you need it sooner, you can place in the freezer and then allow it to come to room temperature (or closer to it) before serving.

Some serving suggestions: top with flaky sea salt, berries, orange zest, crushed pistachios, or a dollop of whipped cream.

Orange "Creamsicle" Smoothie

This smoothie has the tangy sweetness of those creamsicle ice-cream bars I LOVED as a kid. It’s such a refreshing snack, dessert, or breakfast! If you want some extra “orange” flavor, you can always add the zest from an orange too!

Ingredients:

• One orange, peeled and seeds removed

• ½ banana

• ½ cup Plain Greek yogurt

• ½ tsp vanilla extract

• ¼ cup almond or coconut milk

• Handful of ice

Optional smoothie boosters: hemp, flax or chia seeds, frozen cauliflower, ginger, carrots

Directions:

• Add all ingredients to a blender and blend until smooth
  

Miso Baked Salmon

This is seriously the most delicious and EASY salmon recipe. Perfect for a weeknight recipe or for serving your dinner guests. It’s packed with flavor, but it is simple and QUICK to make. I paired this with some coconut (brown) rice and some roasted broccoli. I will definitely be making this dinner on repeat!

Ingredients:

(serves 2-4)

• 1 lb salmon fillet

• 2 tbsp white miso

• 1 tbsp mirin

• 1 tbsp liquid aminos (or soy sauce)

• 1/2 tsp sesame oil

Directions:

• Preheat oven to 425 degrees F

• In a bowl, whisk together white miso, mirin, liquid aminos, and sesame oil.

• Drizzle a little olive oil in a baking dish (or line a baking sheet with parchment paper) and place the salmon skin side down. Cover the salmon with the marinade and let it rest at room temperature for 15-20 minutes.

• Before placing the salmon in the oven, wipe away some excess marinade, and then bake for 15-20 minutes, depending on the thickness of your salmon.

• Finally, turn the oven to broil and broil for about 2 minute or until there’s a nice little char on top.

Chocolate Hazelnut "Crunch" Bars

This nutty, chocolatey dessert really hits the spot for all those chocolate lovers out there. Not only is it easy to make, it’s full of protein and healthy fats from the walnuts and hazelnuts. It’s only lightly sweetened with some maple syrup, and so while it tastes decadent, it’s a much healthier dessert option. Finally, the best part is that one batch of these bars makes about 20 squares. Keep them in the freezer for when a sweet craving hits! For me, that’s after lunch and dinner basically every day! One or two of these does the trick :)

Ingredients:

• 1 1/2 cups roasted, unsalted hazlenuts

• 1 1/2 cups raw pecans

• 5 tbsp unsweetened cocoa powder

• 1/4 cup coconut oil, melted and cooled

• 1/4 cup maple syrup

• 1/4 tsp salt

• 3/4 cup chocolate chips

• Maldon sea salt for finishing

Directions:

• In a food processor, add hazelnuts, pecans, salt, and cocoa powder until you get a crumbly texture.

• Add in maple syrup and coconut oil and process until ingredients are well combined

• Line an 8x8 pan with parchment paper. Take the chocolate nut mixture and press evenly into the pan. Place in the freezer for 5-10 minutes to set.

• Meanwhile, melt the chocolate chips either in the microwave or on the stovetop over low heat. Top the chocolate nut mixture with an even layer of the melted chocolate. Add a few pinches of Maldon sea salt flakes to the top and then return to the freezer for 15-20 minutes.

• Remove the chocolate crunch bar from the freezer and cut into squares - small or large! Keep these stored in the freezer.

Roast Acorn Squash with Tahini Maple Sauce

Here is a perfect, cozy fall recipe! This simple tahini maple sauce adds just the right amount of sweetness to a roasted squash. Feel free to use other squash varieties with this recipe, like delicata or kabocha. This would be an excellent side dish to serve at your Thanksgiving dinner or just as a simple side dish for any fall dinner. Enjoy!

Ingredients:

• 1 acorn squash

• 1-2 tbsp olive oil

• 1 tbsp fresh thyme

• Salt and pepper to taste

For the sauce:

• 3 tbsp tahini

• 1 tbsp maple syrup

• Juice from ½ lemon

• Salt to taste

• 3 tbsp water

Directions:

• Cut squash in half, remove seeds, cut in wedges

• Toss with olive oil, salt, pepper and thyme and roast in the oven at 425 for 45-50 minutes (flipping halfway)

• Combine all ingredients for sauce in a bowl and whisk until smooth

• Once squash is cooked, drizzle with the sauce and enjoy!

• Optional (but highly recommended): sprinkle some cinnamon on top before serving

Peach Blueberry Muffins

These muffins are so delicious and are the perfect way to start a summer morning. I always over-buy peaches when they are in season, and this is a great recipe to use some of them up! They’re made from simple, unrefined ingredients — so you can enjoy them without any guilt.

Ingredients:

(makes 10-12 muffins)

• 1 1/2 cups almond flour

• 1/4 cup coconut flour

• 1 tsp baking powder

• 1/4 tsp salt

• 1/2 tsp cinnamon

• 1/4 cup coconut oil, melted and cooled

• 3 eggs

• 1 tsp vanilla extract

• 1/4 cup maple syrup

• 2 ripe peaches, peeled and diced

• 3/4 cup blueberries

Directions:

• Preheat oven to 350 degrees F

• In a medium sized mixing bowl, combine the eggs, coconut oil, vanilla extract, and maple syrup

• In a separate mixing bowl, combine the almond flour, coconut flour, salt, baking powder, and cinnamon.

• Mix the wet ingredients with the dry and stir until well combined. Fold in the peaches and blueberries and scoop batter into a lined muffin pan.

• Bake for 25 minutes.

Grilled Halloumi Salad with Peach, Corn, Avocado, and Arugula

This is the perfect summer salad! Not only does it just take 10-15 minutes to make, but it’s colorful, flavorful, and highlights some of summer’s delicious produce. I also can’t get enough of the salty/sweet combo of the halloumi with the peaches. Serve this alongside some grilled chicken or fish for an easy summer meal :)

Ingredients (serves 2):

• 2 cups arugula

• 4-6 oz halloumi cheese, cut into 1/4 inch slices

• 2 ears of corn, steamed and cut off the cob

• 1 peach, sliced

• 1 avocado, diced

• 1/4 cup fresh basil, chopped

• 1 tbsp avocado oil

• 2-3 tbsp olive oil

• 1-2 tbsp balsamic

Directions:

• Coat halloumi in avocado oil and grill on a grill or grill pan for 2 minutes per side

• Add all ingredients to a salad bowl, toss with olive oil and balsamic

Creamy Green Pasta Sauce

I was pleasantly surprised by how well this recipe turned out! I honestly wanted to just eat the whole batch of sauce with a spoon! It’s a rich and creamy pasta sauce that is quick to make and packed with flavor and nutrients. The cashews create a nice, creamy texture and the spinach and basil add vibrancy and color. Toss this with a pasta of your choice — you can even use zucchini noodles for an extra green and nutritious option. I serve this with some simple roasted tomatoes (roast cherry tomatoes whole with olive oil and salt at 400 degrees for 25 minutes or until bursting) and ricotta (or parmesan) cheese. To keep it vegan, skip the cheese!

Ingredients:

• 1 yellow onion, diced

• 3 gloves garlic, minced

• 1 cup raw cashews

• 5 oz baby spinach

• 1 cup fresh basil leaves

• 1 tbsp olive oil

• 1/2 tsp salt

• 3/4 cup boiling water

Directions:

• Heat a skillet with olive oil over medium heat. Add the onion and salt and sauté for 6-8 minutes until onions are soft and translucent. While you start on the sauce, be sure to prepare your pasta.

• Add in garlic and continue cooking for about a minute, until fragrant.

• Add in spinach and cook until wilted (about 3-5 minutes)

• In a blender, add in cashews and boiling water and blend until smooth on a high speed. Then add in the spinach and onion mixture and basil. Blend until smooth and creamy. Taste and add salt if needed.

• Toss with hot pasta and serve on its own or with roasted tomatoes, ricotta cheese, a drizzle of fresh olive oil, and a pinch of sea salt.

Easy Red Lentil Curry

While we were in Yosemite last week, I ordered a red lentil curry one night for dinner and it was such a satisfying meal. Hearty, flavorful, comforting. I decided to try to recreate this dish in a really simple way. I didn't add too many veggies to the actual curry, but I served it with some easy steamed broccoli for some added nutrients and color. This is a really hearty vegetarian dish that comes together quickly!

Ingredients:

(serves 4)

• 1 yellow onion, diced

• 3 cloves garlic, minced

• One 1-inch piece of ginger, minced or grated

• 1 1/2 cups red lentils, rinsed

• 1 1/2 tbsp red curry paste

• 2 tsp coconut oil

• 1 can full-fat coconut milk

• 1 15-oz can crushed tomatoes

• 2 cups veggie broth (or chicken broth)

• Salt to taste

Directions:

• Over medium heat, heat the coconut oil in a large saucepan. Add in the onions and a pinch of salt. Saute for 5 minutes and then add the garlic and ginger. Saute for 2 more minutes.

• Stir in the curry paste for just about 30 seconds, until veggies are coated and it's starting to become fragrant.

• Add in the lentils, crushed tomatoes, coconut milk, and broth. Bring to a boil and then reduce to a simmer with the lid off for 20-25 minutes, until lentils are tender. Be sure to stir every so often so nothing sticks to the bottom

• Taste and add salt or a bit more curry paste if needed.

• Serve with rice and a green veggie of your choice!

Maple Dijon Salmon

This is one of the easiest weeknight dinners! The salty, sweet combination is the perfect pairing with salmon, which is a fatty (good fat) fish. Also, cooking the salmon at a lower temperature allows the fish to retain moisture and oils — keeping this delicious flavor in.

Ingredients:

(Serves 2)

• 1 lb salmon

• 1 tbsp grainy mustard

• 1 tbsp dijon mustard

• 1 tbsp maple syrup

• 1/2 tsp fresh thyme

• 1/2 lemon, sliced

• Salt and pepper to taste

Directions:

• Preheat the oven to 325 degrees F

• Place the salmon in a baking dish. Season it with salt and pepper.

• Meanwhile, combine mustards, maple syrup, and thyme in a small bowl. Spread evenly on top of the salmon. Place lemon slices on top.

• Bake for 15-20 minutes or until salmon easily flakes. Serve with extra lemon wedges.

Spring Pea Hummus Spread

This spring hummus is bright in color and flavor! It’s made from a few simple ingredients and all you need to do is blend them together. Spread it on toast for an easy lunch — maybe top it with some crumbled goat cheese or crispy prosciutto too :) You can also serve this with veggies and crackers for a tasty appetizer!

Ingredients:

• 1 cup frozen peas, thawed

• 1 15 oz. can chickpeas, rinsed and drained

• 1/4 cup olive oil

• 2 tbsp lemon juice

• 1 clove of garlic, minced

• 1-2 tbsp water

• 1/4 tsp salt

Directions:

• Combine all ingredients in a blender or food processor and blend until smooth. If needed, add a few splashes of water to help create a smoother consistency.

Curried Sweet Potato and Chickpea Soup

This is one of the lunches featured on my “Work From Home” Lunch Series! Many clients of mine struggle to find lunches that are filling, satisfying, healthy, and NOT BORING. This is one of my favorites, especially in the winter months. Make a batch and have it for a few lunches during the week. You can always bulk it up by adding some quinoa, chicken, or shrimp. You can also make swaps depending on what you have — any roasted root veggie will be great and you can try chard or kale in place of spinach. This is more of a guide than an exact recipe you need to follow!

Ingredients:

• 1 large sweet potato, cubed and roasted

• 1 yellow onion, diced

• 3 cloves of garlic, minced

• 1-inch piece of ginger, minced

• 1 can chickpeas, drained and rinsed

• 3 large handfuls of spinach

• 3 cups chicken broth (or vegetable broth)

• 1 can of full fat coconut milk

• 1 tbsp coconut oil

• 1 tbsp curry powder or curry paste

• Salt and pepper to taste

• Lime wedges for garnish and to squeeze on top

Directions:

• Add coconut oil to a pot over medium heat. Add in onion and a pinch of salt and cook (stirring occasionally) until softened (about 5-10 min)

• Add in ginger and garlic and cook until fragrant (about 2-3 minutes)

• Add curry powder and stir for 30 seconds before adding in the chicken broth and coconut milk.

• Once hot, add in the pre-roasted sweet potatoes, chickpeas and spinach and cook until the spinach is wilted

• Taste and add salt and pepper if needed before eserving

Creamy Feta Dip

I have been on a real feta kick these days. I’ve been adding them to my turkey and lamb burgers, throwing it in salad, and slicing it with grilled eggplants. Last night, I used a fresh block of feta to create this tangy, creamy dip (or sauce) for some roasted sweet potato wedges and I am so glad I did! You can use this feta dip/sauce/dressing however you’d like! Serve it with roasted veggies, add it as a “special sauce” for your turkey or lamb burger, or use it as a salad dressing! For those of you who live in San Francisco, it really reminds me of the Souvla dressing, and that is tough to beat!

Ingredients:

• 1 small garlic clove, minced

• ½ cup plain Greek yogurt

• ⅓ cup feta, crumbled

• 2 tsp fresh lemon juice

• 2 tsp olive oil

• Pinch of pepper
  

Directions:

• Combine all ingredients in a food processor until creamy and smooth

Optional: Add in some fresh herbs like dill or parsley for more of a green goddess sauce. You can also thin this out with more lemon juice or water if using for a salad dressing.

5 Ingredient Healthy Banana Chocolate Chip Cookies

These cookies are healthy and can be enjoyed guilt-free! They are made from just a few wholesome ingredients and are just sweet enough to satisfy your sweet tooth. Omit the maple syrup and chocolate chips and they’re a great breakfast or snack for your baby! You can get creative with the add-ins too. Try some peanut butter, walnuts, dried cranberries, vanilla extract, etc.. Enjoy!

Ingredients:

• 2 large ripe bananas, mashed

• 1 ½ cups oats

• ½ tsp cinnamon

• 1 tbsp maple syrup

• ⅓ cup mini chocolate chips

Directions:

• Preheat oven to 350 degrees and line a baking sheet with parchment paper

• Combine all ingredients in a bowl

• Make 10 rounded cookies and place them on baking sheet

• Bake for 12-15 minutes or until firm to touch at the center

Sweet Potato "Pie" Smoothie

As I was roasting sweet potatoes for dinner last night, I realized there was no more room left on the baking sheet for my final sweet potato! I’ve thought about trying a sweet potato smoothie for awhile now and thought this is the perfect occasion! I already had a peeled a cubed sweet potato, so I steamed it and then let it cool. I threw that in the freezer along with a small banana in preparation for a smoothie in the morning. Let me tell you, this is an IDEAL way to start the morning! This smoothie is creamy, filling, and tastes just like fall! There is loads of protein, healthy fats, and fiber to keep you feeling satisfied all morning too :)

Ingredients:

• 1 small sweet potato, steamed, cooled, and frozen

• 1 small banana, frozen

• 1/2 cup plain Greek yogurt

• 3/4 cup almond milk

• 1 tbsp ground flax seed

• 1/2 tsp cinnamon

• Pinch of all spice

Directions:

• Add all ingredients and blend until smooth. If necessary, add more almond milk. If you’re looking for more spice, add it in!

• OPTIONS: Add in peanut butter or almond butter or a pitted date for a little extra sweetness!

Grilled Eggplant Parm with Tomato Bruschetta

This is a meal that highlights summer ingredients in a unique way! Grilled eggplant and ripe, heirloom tomatoes makes this dish one to remember! It’s simple so that the ingredients can really shine :) You can always use cherry tomatoes if you don’t have ripe heirlooms available.

Ingredients:

(serves 4)

• 2 large eggplants, cut lengthwise into 1-inch pieces

• 4 medium heirloom tomatoes, diced into ½-inch pieces

• 1 clove of garlic, minced or grated 

• ¼ cup extra virgin olive oil

• 2 tbsp chopped basil leaves

• 8 oz fresh mozzarella, sliced into rounds

• Salt and pepper to taste

Directions:

• Heat the grill to medium-high heat.

• In a small bowl, combine garlic, tomatoes, basil, 1 tbsp olive oil, salt and pepper. Let sit for 10 minutes so flavors meld.

• Season eggplants with 3 tbsp olive oil, salt and pepper. Grill for 3-5 minutes per side or until tender.

• Top eggplants with mozzarella and continue cooking for 1 more minute (or until cheese is melty)

• Plate eggplants and top with the tomato bruschetta mixture

Lamb Meatballs with Greek Yogurt Sauce

I am a big fan of meatballs, and became even more of a fan when I started cooking for my daughter, Emery. One of the easiest ways to feed her meat was by making mini burgers or meatballs. I also found that it was a great way to introduce her to different herbs, spices, and flavors. She LOVED all varieties but lamb was her favorite! I make a big batch of these meatballs (salt omitted for Emery) and keep them in the freezer for quick and easy meals! Another option is to add in about 1/4 cup of crumbled feta cheese (if doing so, reduce salt to 1/4 tsp).

Ingredients:

(Makes around 20 meatballs)

• 1 lb ground lamb

• 1/4 cup parsley, chopped

• 1 egg, beaten

• 3 cloves of garlic, minced

• 1 small yellow onion, diced

• 1 tsp ground cumin

• 3/4 tsp kosher salt

• 1/2 tsp pepper

• 2 tsp olive oil to drizzle on top

For the sauce:

• 3/4 cup plain Greek yogurt

• 1/4 cup of fresh mint leaves, chopped

• 1 garlic clove, minced

• 1/2 lemon, juiced and zested

• salt and pepper to taste

Directions:

• Preheat oven to 400 degrees F and line a baking tray with parchment paper (you might need two)

• In a mixing bowl, combine all ingredients for lamb meatballs (except for the olive oil). Using hands is best. Then roll mixture into about 20 meatballs.

• Place meatballs on the parchment paper-lined baking tray and drizzle with olive oil.

• Bake for 15-20 minutes, or until cooked through

• While meatballs cook, mix together all sauce ingredients in a bowl.

• Serve meatballs on top of sauce and enjoy

Chocolate Almond Butter Banana Bites!

These frozen treats are the PERFECT post-dinner dessert. They are cold and refreshing, and the frozen banana has somewhat of an ice cream-y texture. They are nutty, chocolatey, and perfectly sweet! Make a batch and store them in the freezer for an easy sweet bite after a meal!

Ingredients:

(makes about 20 bites)

• 2 bananas

• 1/4 cup almond butter (or nut butter of choice)

• 1/3 cup dark chocolate chips

• 2 tsp coconut oil

• sprinkle of cinnamon (optional)

Directions:

• Line a large plate or baking sheet with parchment paper

• Peel and slice the banana into 1/4- 1/2 inch rounds

• Lay 1/2 of the bananas on the parchment paper. Spoon almond butter onto banana slices. Top with the remaining banana slices to make little “sandwiches”. Place in freezer for one hour.

• Melt chocolate and coconut oil on the stovetop over low heat, stirring constantly until melted together (or microwave). Remove from heat and stir in a sprinkle of cinnamon if desired.

• Take banana “sandwiches” and dip into the melted chocolate until covered halfway. Then place back in the freezer for a few minutes until fully frozen.

• Eat and enjoy!

Matcha Overnight Oats

 I am a big fan of oatmeal or overnight oats in the morning. It’s a filling, satisfying, and delicious way to start the day! I love making overnight oats when I know I’ll be having a busy morning. This recipe features matcha, which I absolutely love, plus it’s full of powerful antioxidants! 

Ingredients:

(makes 1 serving)

• ½ cup rolled oats

• ½ cup unsweetened coconut or almond milk

• 3 tbsp plain Greek yogurt (or non-dairy yogurt)

• 1 tsp honey or maple syrup

• ½ tsp Matcha powder

• ¼ tsp vanilla extract

Directions:

• In a bowl or mason jar, mix all ingredients until combined

• Leave covered in the refrigerator overnight, then enjoy!

• Top with almond butter, ground flax, more yogurt, berries, toasted coconut flakes, or whatever your heart desires!