I was never a fan of salads growing up but that really shifted when I started experimenting with creating my own dressings. A lot of store bought dressings feel goopy, under seasoned, and overly sweetened for my taste. They definitely have a place in my diet from a convenience standpoint but from a satisfaction standpoint, I prefer to make my own.

Caesar dressing always felt unapproachable to me because it usually requires ingredients that I don’t often have on hand — like Worcestershire sauce. I decided to make some tweaks and substitute…

My go-to summer dishes usually include a mix of fresh and cooked foods. I find that although fully raw dishes satisfy my desire for cool foods in the heat, they don’t really digest as well for me. I add a few cooked elements to give my gut a break, balance out the crunchy texture of raw veggies, and help keep me satisfied overall. To keep my kitchen and house cool, I tend to use my oven for as little time as possible. Enter: broiled salmon…

One of my favorite things about chili is how hearty and satisfying it despite being so inexpensive it is to make. Made with mostly pantry staples and easily accessible, long-lasting produce, chili can be a great back up meal for when the budget gets tight or you’ve run out of things to make. I like to keep a few cans of beans and tomatoes on hand for this reason. Additionally, the humble potato and onion can stay fresh for weeks when kept in a dry, dark place. This recipe makes 6-8 servings so it’s perfect for a fall or winter meal prep!

I honestly haven’t been a fan of chicken salad until I made it myself. I always thought it had too much mayonnaise and not enough of the good stuff — the nutty pecans, crunchy celery, juicy grapes, and tart, chewy cranberries.

My loaded chicken salad made with shredded rotisserie chicken has about as much of the “extras” as it does chicken and is much lighter on the mayo. The perfect ratio, if you ask me!

The magic of corn chowder is that, despite being a hot soup, it’s a late summer classic. Admittedly — aside from Mexican street corn, tortilla chips, and polenta — I’ve never been a corn lover. While exploring the Oregon coast this weekend, I had an amazing bowl of clam chowder. Even though it was a sunny 80 degrees out it still felt like the perfect, nourishing lunch. I wanted to try my hand at creating a lighter summer soup at home to capture that feeling.

I decided on a corn chowder because of the accessibility of the ingredients. I also didn’t want to spend an entire afternoon in the hot kitchen because it is still August after all. In this recipe, vegetable stock and coconut milk provide the light yet creamy base to the soup while frozen corn, potato, and onion add hearty texture.

For me, the ideal summer 30 minute meal has fresh greens, seasonal produce, and a grilled protein. This salad checks all those boxes: Delicious sweet and tangy barbecue chicken breast paired with sweet, juicy peaches, creamy burrata cheese, crunchy greens, and drizzled with a light oil and vinegar dressing. It perfectly combines my need for a light yet nutrient dense dinner when it’s too hot to spend more than a half hour in the kitchen.

In the hot summer months, there are few things more satisfying than having tacos for dinner. This recipe combines shrimp with subtle heat, tart mango and tomatillo, fresh herbs, and bright citrus notes. In essence, it’s all my favorite parts about summer! I often pair this salsa with black beans for a simple yet satisfying vegan alternative.

You can find me enjoying the leftover salsa with just about anything from chips to bean bowls, and honestly, by the spoonful. It’s just that good.

In this recipe, rich and tangy teriyaki pairs with the tart taste of pineapple, sweet onions, and the bright, juicy crunch of red bell peppers. It’s one of my favorite weeknight meals because it reheats easily for lunch the next day. This sauce can also be used for marinating kebabs or with tempeh or tofu for my vegan friends!

Teriyaki is a Japanese tradition of cooking sliced meats with a sauce made of soy sauce, mirin (rice wine), sugar, and sake (also rice wine). The word itself derives from teri, referring to the sheen the sauce gives, and yaki, which refers to the cooking method of either grilling or broiling. Traditionally…

If you were to ask me right now what I’d want my death row last meal to be, I would tell you pasta shells with some variation of pesto. Or maybe thats just because I was going through all my pictures of pesto for this post?

The great thing about pesto is that its actually so versatile! If you follow me on Instagram, you’re familiar with how often I customize my pesto to what ingredients I have on hand. My favorite being the classic, basil and pine nut combo! I’m also a huge fan of using walnuts instead of pine nuts for a cheaper, nuttier option.

To make a pesto work, you need:…

This veggie packed bowl is a gut boosting powerhouse! Fiber found in the vegetables and lentils serve as prebiotics, or food for your gut bacteria, while the yogurt acts as a probiotic by adding beneficial microbes to the party. Fresh herbs, pomegranate and curry spice which includes turmeric, ginger and coriander, provide antioxidants to support your gut, immune system, skin and more.