I chose a peach cobbler because I wanted to take advantage of the local fruit we get here in Denver. While I wouldn’t recommend that my clients make/eat peach cobbler frequently, I think it’s a lovely end of summer treat.
When I heard we were getting snow this week it was a sign to me that it was time to make pesto! I researched several recipes and they were all basically the same. The one I chose to follow came from a website called “The Secret Life of a Chef’s Wife”.
I’ve recently seen recipes for baked avocado with egg and I’ve been wanting to give them a try. How can you go wrong with avocado and eggs...possibly two of the best foods ever and both of which provide excellent health and dietary benefits.
Not your mother’s brussel sprouts! Just kidding, these actually are my mother’s brussel sprouts, and they are amazing! Brussel sprouts have taken on a new popularity in the last few years, and their reputation has improved drastically. If you still think you hate brussel sprouts, give them another shot… you’re missing out if you don’t!
I was recently on vacation in California where I visited my cousin who is an awesome cook. He made us these Jalapeno Chicken Burgers one night and we were all blown away with how delicious they were. Not only do they taste great, they’re super easy too.
I found this recipe for beet pesto a while back and combined it with quinoa and sauteed shrimp...delicious! You can also make the beet pesto and serve it with whole grain spaghetti if you prefer pasta over quinoa. Or you can really go crazy and buy quinoa pasta (best of both worlds). The pasta/quinoa and beet pesto is great on its own, however if you’re wanting to add...
My first experience with kale salad was at one of my favorite restaurants in Cherry Creek, True Food. If you haven’t checked it out yet I highly recommend it. One thing they’re known for is their kale salad which is served as a side to their sandwiches/burgers.
I chose this recipe because I’ve had a lot of clients lately who tell me they don’t drink enough water because they don’t like how it tastes. Agua fresca is great way to stay cool and hydrated using fresh summer fruit.
This is a great recipe to make a large batch of when you’ve got a bunch of veggies in the fridge. I love it because it makes great leftovers for lunch the next day. Below I’ll list the veggies I used for this pasta, but really you can use whatever vegetables you have.
The number one reason I like this recipe is because it’s quick, easy and healthy. A roasted chicken will easily feed a small family, and if you’re cooking for yourself it can last you several meals throughout the week.