This deconstructed guacamole skewer is a fun side for a barbeque or backyard meal. Throw them on the grill or eat them raw.

Chimichurri bumps up the flavor in these meatball sliders that are perfect for a casual summer dinner.

These blueberry and beet popsicles are cold and satisfying on a hot summer day and a good swap for ice cream once in a while.

These healthy doughnuts feature oatmeal, whole wheat flour, bananas, coconut sugar, and yogurt, and won’t leave you feeling terrible.

The secret to great baked falafel? Haloumi cheese and some tahini in the batter. And making them into waffles.

These simple shrimp rolls celebrate summer and fresh ingredients. Use pre-cooked shrimp for a no-cook dinner.

These easy, one-bowl, healthier muffins feature a kick of cayenne, cocoa powder, whole wheat flour, coconut sugar, and avocado oil.

Escarole and white beans – a surprising way to get my toddler to eat some straight-up greens and to celebrate that last winter produce.

This springy soup is a complete meal with the chicken, kale, and chives. Make it for your seder or just because.

Full of smoked salmon, goat cheese, and chives, this spring-time omelet will help with the March blahs.

These honey, lemon, ginger spelt muffins are on the healthy end of the cake-for-breakfast spectrum and are toddler approved.

This barley and squash “risotto” is almost no-stir and packed with kobucha squash, sage, sausage, kale, and parmesan.

serving cheese waffles to dunk in your tomato soup instead of the traditional grilled cheese makes for a snow day treat.

These granola bars are free of gluten, refined sugar, nuts, and (mostly) dairy. Despite all that, they’re TASTY.