Chard and Barley Soup with Beans

Leftover pasta turns into something incredible with veggies, eggs, and black beans to make this amazing Mexican Breakfast Pasta.

Roasted butternut with black garlic & miso. The EASIEST side dish… full of delicious umami flavor. Vegan and GF.

Delicious fall flavors in a filling barley and squash dish. Serve as a side or main dish.

Asian Roasted Broccoli – A super quick, easy and healthy side dish that will even have your husband and kids requesting broccoli!

Sweet, tender and delicious rainbow carrots roasted with cinnamon.

Potato and shallot frittata – Delicious vegetarian dish for egg lovers!

Oven Baked Ratatouille

A sweet tangy salad with shredded carrots, coconut and cilantro dressed with a basic lemony dressing

Roasted Butternut Squash with Smoked Paprika and Turmeric. Only 10 minutes of prep and let the oven do the rest. So yummy!

Vegan Taiwanese Pickled Cucumbers (Gluten-Free Option)

Tuscan bean soup. A hearty, healthy meal in a bowl.

A one-pot soup filled with vegetables, garbanzo beans and orzo pasta. Finished with a squirt of lemon juice for a bright + bold fall soup!

Asparagus and Potato Tart that’s vegetarian and simple to make.

Healthy luscious Potato Leek Soup…perfect for fall.

Pureed cauliflower mixed with kale and garlic is a delicious, healthy, gluten free, and vegan side dish.

Quinoa stuffed bell peppers are a vegetarian version of the original, and so good!

This pizza stuffed spaghetti squash is gone vegan with homemade cashew mozzarella. Gluten-free and paleo, too.

Broccoli and cheese goodness all wrapped up in crescent roll dough. Easy, quick dinner, made healthy by swapping out the mayonnaise!

A Vegan curry with bell peppers, gram flour and Indian spices which is a perfect accompaniment for flatbreads & rice alike.

Healthy dinner bowl of roasted vegetables.

Kothu Parotta, shredded flatbread mixed with sauteed vegetables, very filling and tasty.