BAKED MACARONI AND CHEESE with PEAS AND CHARD
EAT CLEAN LIVE WELL | Winter | Page 258 I’VE MADE MAC AND CHEESE FOR MY KIDS more times than I can count. For years I had Annie’s Organic to…
Recipes
8 posts
LEMON POPPY SEED BUNDT CAKE
THIS BUNDT IS A YEAR-ROUND FAVORITE. Dress it up in summer with fresh strawberries and strawberry sauce, with a dollop of coconut cream in the winter, and just as it…
DELICATA SQUASH STUFFED
with LENTILS and SWEET POTATOES
Quintessential tastes of fall come together in this sweet and savory stuffed squash recipe. Ingredients 2 small delicata squash 1 cup dried French or black lentils 2 cups water or…
CRUNCHY QUINOA and CABBAGE SALAD
EAT CLEAN LIVE WELL | Summer | Page 124 BLACK AND RED QUINOA ARE SURPRISINGLY DIFFERENT FROM THEIR IVORY COUNTERPART. I love them as much for their nuttier taste and…
APPLE TART
CLEAN FOOD, revised edition | Winter | Page 294 APPLES AND NEW ENGLAND ARE PRACTICALLY SYNONYMOUS. I remember my parents bringing them home by the bushel and we would enjoy…
RAW KALE CONFETTI SALAD
with TOASTED SUNFLOWER SEEDS
CLEAN START | Spring | Page 31 THIS LIGHT AND RAW PREPARATION OF KALE is the perfect warm-weather alternative to sautéing and allows me to keep the nutritional powerhouse of…
GINGER PEAR CRISP
CLEAN FOOD, revised edition | Fall | Page 225 CRISPS ARE SO EASY TO MAKE, and in my family they’re served not only for dessert but for breakfast or a…
QUINOA and BLACK BEAN SALAD
with APRICOT LIME VINAIGRETTE
CLEAN FOOD, revised edition | Summer | Page 141 THIS SALAD HAS A FRUITY TWIST that makes it particularly light and refreshing and provides an interesting change from my more…