Have hot French toast sticks for breakfast in less than two minutes! perfect for back to school.

This baked vegan oatmeal is made with blueberries, banana, chia seeds, and gluten free oats for a delicious and filling morning.

Moroccan chicken & carrot salad–a perfect balance of bright, fresh, and sweet.

Roasted Red Pepper and Eggplant Ajvar Dip

Chilled Zucchini, Walnut, and Basil Soup

Rustic Twice-Baked Potato Casserole. Easy, cheesy & crispy with healthy ingredients & reduced calories. Uses leftover baked potatoes.

Perfect pizza on sourdough crust

Chicken and Roasted Vegetable Pasta Bake – a great make ahead dish that freezes beautifully.

Pinto bean and sweet corn tostadas bring fresh summer corn, crumbly queso fresco cheese and bright lime together for the quickest dinner!

Summery frittata with tomato, fresh mozzarella, basil, and spinach (vegetarian and gluten free!)

Strawberry and Cardamom-Mascarpone Puff Pastry Tartlets

Ruby Red Cherry-Citrus Sangria Recipe

Tin Roof Ice Cream Cake with pb ice cream, ganache, whipped cream, and roasted peanuts

Make-Ahead Frozen Fruit Daiquiris for 4th of July. Blended, frozen in mason jars, ready to serve. Loaded with fruit, bursting with flavor!

Ham & Lentil Soup

Dad’s Cheesecake Bars with pecan shortbread, whiskey caramel, and smoked sea salt

Blueberry Pomegranate Oatmeal Smoothie

A must have condiment for the summer – olive tapenade – so easy and so versatile!

Chocolate Chip and Banana Baked French Toast will totally make your morning.

Slow Cooked Pork Ragu with Farfalle. A great meal for busy moms, for a busy summer!

Pre cooked beets make this salad a snap to prepare!

Tex Mex-Style Vegan Hash with black beans, tomatoes, potatoes, and tofu