Roasting your veggies can totally change your meal-prep game. It’s a fast and easy way to make any veggies taste delicious. By roasting, you concentrate the flavor of the veggies.
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First, what’s a baked salad? It’s a salad where all the ingredients are baked: Greens, veggies, toasted grains and seeds, and you can even serve it with warmed dressing. This is a Tik Tok trend that has deep culinary roots. Warm salads have been around for thousands of years.
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Maybe you have been there, the last dregs of mustard left in the jar. You don’t want to bother scraping it down and it seems wasteful to rise out the jar and recycle it. Here is your solution: Make salad dressing right in the jar! This dressing is perfect even for a weeknight. Simple toss in the ingredients and shake the jar (this can actually be very therapeutic especially after a day filled with screens).
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This soup is a genius way to use the Dandy Detox tea bag. It adds the detoxing properties of milk thistle and dandelion root and the warming flavors of peppermint and lemongrass. Feel free to add additional broth to this soup to achieve the consistency you like. Top with Greek yogurt or crema and add crunch and flavor with radishes and pepitas and by reserving some of the cooked carrots. Make sure to save some to garnish the soup too!
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Are you craving food that feels like a warm hug? For me, that deep nourishment comes from eating soups. The easiest way to make a soup is to toss some cooked veggies and liquid in a blender—it’s as quick as making a smoothie.
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Holidays can be full of stress but this salad doesn’t have to be! It can be made 1-2 days ahead of time. Keep everything separate and simple toss together when ready to eat. Don’t forget to add salt and pepper, the difference between a good and a great salad is salt.
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First, it totally depends on what you are cooking or making that you may have put too much salt in. The age old advice is to put a potato in whatever you are cooking to absorb the extra salt but I don't have potatoes at home (my guess, is you don't either).
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Stuck on what to make for lunch? As a mom of two, I get it! This salad guide is full of tips to nourish yourself. First, I want you to know that you don’t have to meal prep in your kitchen for hours on end to make gorgeous salads.
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Blueberry toast is one of my favorite toasts of the season. It can be made with whatever fixings you like. It’s a welcome change to avocado toast. Fun fact, I grew up eating avocado toast. My dad is from Chile. Avocado toast is a staple breakfast. Let me know if you try it!
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This is hands down my favorite dressing! There’s a taco stand in Brooklyn called Calexico, and when I used to go there, I didn’t get the tacos. I ordered a salad. This is my version of their dressing. It’s creamy and a touch sweet from the honey. I especially love the tangy pop from the sherry vinegar.
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Ever get to the bottom of the jam jar and not sure what to do? This recipe is super simple and can be used on top of baked chicken breast or even as a condiment for grilled fish, chicken or lamb.
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This is a perfect recipe for leftover roasted carrots. It’s a quick weeknight meal. Just add stock! You can add as little or as much stock as you like. I like to add toppings to my soups, like radishes; herbs like dill, cilantro, and scallions; and crunch, like pepitas or sunflower seeds.
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I started making bone broth when I was postpartum with my daughter Ella, it was also her first food. She drank bottles of bone broth along side me. I also drank bone broth after my son Massimo was born to help me heal, you can read about my postpartum story below. Now, I love making this recipe anytime I need an extra nutrient boost.
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