This is one of my go-to soups. I love that I can roast a squash and toss it in the freezer and then have a meal in under five minutes when combined with bone broth. The bone broth can be homemade or store-bought. You can also make this soup with veggie stock or filtered water.
Read MoreFirst, 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).
Read MoreStuck 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.
Read MoreThis recipe is AMAZING! It’s rich and creamy and lives up to all your casserole dreams. It also freezes well for those times when you don’t even want to think about cooking (can’t be just me)! Make it now, your future self will thank you! Pro tip: if freezing cut slices so all you have to do is reheat in the oven.
Read MoreI have a super simple pizza dough that I have been making for YEARS. This recipe is from the book, Recipes from an Italian Summer. I bought it when I was a person chef in NYC. I spent one summer out in Long Island working with a family. This dough was part of that summer along with visits to the dreamiest farm stands. Note: depending on the humidity this dough will need more or less water. I have gone all the way up to 2 cups of water. You want a sticky dough.
Read MoreMaking chocolates is a meditative process for me. The tahini date caramel can be eaten on its own and stored in a jar in the fridge if you aren't up for melting the chocolate or making the cups. These are best as freezer treats, as the coconut oil will melt. They have a beautiful chocolate snap with a creamy center. This recipe originally appeared on justBobbi.com.
Read MoreThis dressing is a new family favorite inspired by the Miso Ranch recipe in Healthy-ish. The miso adds an umami flavor without having to add MSG as a flavor enhancer, which some bottled dressings contain. It makes a killer dip for veggies. My kiddos call the dressing “hummus” because of the tahini. They love dipping roasted veggies in it. It is also nut-free school friendly which means you can pack it for snack or lunch.
Read MoreThese Banana Oat Pancakes come together fast in a blender or food processor. My kiddos love them, especially on weekday mornings and it's a great way to use up our ripe bananas. Bonus: they freeze well, which means you can toss them in the toaster any time of the day. If you make these, tag me @chefcarla_c on Instagram #cookingisthenewhealthy
Read MoreThese black bean burgers are a pantry recipe, meaning you can make these you own with what you have on hand! I added substation suggestions below. Note: they can be crumbly, you can always start with less almond flour to make sure they stick together and then add more. I love making a batch of these and then freezing them so I have lunch and dinner ready fast. I have also made these with ground turkey, you can sub any ground meat you like.
Read MoreThis recipe is like drinking a warm, nourishing, green hug and it’s your answer for “it’s too cold for a smoothie.” Perfect for when you need an extra nutrient boost or when you feel that slight tickle in your throat. It freezes well, which means you can make it ahead of time and have it ready and waiting for you!
Read MoreMy journey with anxiety has been rocky, at times it has been debilitating. In 2019, I was having daily panic attacks. It’s what made me who the words Rest + DEEP Nourishment for my words of 2020. They changed my life and I created the 5/5 Method: Rest, DEEP Nourishment, Movement, Mindfulness and Water. You can learn more about it in this my first podcast episode on Cooking is the New Healthy.
Read MoreI worked at a tiny restaurant in Bushwick called the North East Kingdom when I first moved to NYC. Here is the recipe for The Tuna Salad (it’s my take). SAVE it now and let me know, if you make it! BONUS: its killer as a tuna melt.
Read MoreThis tahini date caramel is delicious added to your smoothies, on top of yogurt or fruit. I dare you to not eat it by the spoonful with the fridge door popped open.
Read MoreGrilling can be so intimidating. I remember my in person cooking classes in NYC. People used to be amazed just how easy (and stress free) grilling could be!
Read MoreI have been on a juicing kick. Adding the fresh beet and cucumber to this smoothie gives it a “juice” feel without the clean up of a juicer. It’s perfect for a Sunday morning pre-brunch meal or post-workout. This smoothie also makes delicious popsicles. Simply freeze in a popsicle mold overnight.
Read MoreDon’t have plant based milk on hand? Still want to add richness and creaminess to your smoothie? This recipe takes 60-seconds in a high-speed blender. You can use any seed or nut butter you have on hand. It’s best used within a day or two, and always shake or stir before using.
Read MoreI am in love with the flavor of black sesame seeds. I put them on top of my snacks, like sliced apples and bananas with almond butter, because they give this smoothie a rich tahini flavor. I like to sip this smoothie after my morning workout. It feels super rich and is loaded with healthy fats from the chia and sesame seeds that keep me full until lunch. Plus, it's got a healthy boost of collagen.
Read MoreThis smoothie is a creamy, rich smoothie with sweetness from the vanilla and a hint of spiciness from the turmeric, ginger, and black pepper. The turmeric and the black pepper act as a powerful anti-inflammatory, while ginger has been proven to be as effective as ibuprofen for pain relief and inflammation.
Read MoreI get so many smoothie questions and one of them is how to create a healthy smoothie that can be made quickly so you can get on with your day. This recipe is super basic—think of it as the “little black dress” of smoothies. It’s instantly ready to go (and yes, you can even make it the night before).
Read MoreMeet Cereal Milk's cousin. I am love with Milk Bar in NYC. I used to live a block over from the store in Williamsburg and I dream of Cereal Milk. This recipe is my own take on Christina Tosi's recipe. Feel free to play with the nuts and try blanched almonds or raw macadamia nuts. You can use this thick (almost milkshake-like milk) in your tea lattes (I blend them) or you can also drink this straight-up!
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