Gwyneth's Poached Asian Chicken Salad


For the chicken:

2 chicken breasts

2 garlic cloves, smashed

1-inch piece fresh ginger, peeled and cut into 1/4 inch pieces

salt and pepper

For the dressing:

2 tbsp. diced shallot

2 tbsp. white wine vinegar

juice of 1 lime

2 tbsp. tamari

1 tsp. honey

1/4 cup olive oil

salt and pepper

For the salad:

2 large zucchini, cut in half length-wise

1 bunch asparagus, tough ends removed

2 tbsp. olive oil

1 head butter lettuce, torn into large pieces

handful fresh mint leaves, roughly chopped

2 medium carrots, peeled and grated

To cook chicken, place all ingredients in a small saucepan and add water to cover by 1 inch. Bring water to a boil, cover, and reduce heat to lowest setting. Simmer for 10 minutes, turn off heat, let sit for 3 minutes. Transfer chicken to a plate and shred.

Make dressing by combining all ingredients in a small bowl or jar. Whisk or shake to combine.

To make salad, heat grill pan over high heat. Toss zucchini and asparagus with olive oil and salt and pepper. Grill until desired cook level- about 5 minutes. Cut into small pieces. Toss lettuce with herbs, carrots, and half dressing. Toss chicken, asparagus and zucchini with rest of dressing.


Quinoa Bowl

Quinoa Bowl

Serves 1


  • 1 cup quinoa (cooked per package, or pre-cooked)

  • sautéed or fresh spinach

  • olive oil

  • 1/2 avocado

  • veggies of choice

  • 2 tbsp. dressing of choice

A 5-minute vegetarian meal for any time of the day. Mix 1 cup cooked quinoa + sautéed spinach and ½ avocado. Add a side of your favorite veggies, and top with 2 tbsp. dressing. I love Gotham Greens!

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Zoodles are another easy meal and so versatile. You can make your own, or purchase “pre-zoodled” zucchini from Whole Foods or many markets. I like to sauté the zoodles in olive oil until soft. You can top with pre-cooked shrimp for a scampi, turkey Bolognese (cook ground turkey then add some canned tomato sauce), or sliced chicken sausage (I love Bilinski’s).



  • 1 package zoodles

  • olive oil

  • topping of choice: pre-cooked shrimp for a scampi, turkey Bolognese (cook ground turkey then add some canned tomato sauce), or sliced chicken sausage (I love Bilinski’s

Sauté the zoodles in olive oil until soft. Top as desired.

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2 Ingredient Slow Cooker Chicken Tacos

2-Ingredient Slow Cooker Chicken Tacos

Serves 2-3.


  • 2-3 boneless, skinless chicken breasts

  • salsa of choice

  • tortilla or lettuce wrap

  • toppings of choice: guacamole, salsa, peppers, onions, cheese

Place 2-3 skinless chicken breasts in a slow cooker. Top with 1 cup salsa. Cook on low for 6.5 hours or on high for 4 hours. Pair with Siete foods tortillas, lettuce wraps, or whole wheat/non-gmo corn tortillas. Top with guacamole, salsa, peppers and onions (or sautéed red cabbage pictured here).

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Pesto Lentils

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Pesto Lentils

Serves 1


  • 1 cup lentils

  • 1/2 cup sliced tomatoes or cherry tomatoes

  • 1-2 cups lettuce/salad greens

  • 1 shallot, chopped

  • 2 tbsp. pre-made pesto

  • 2 tbsp. pumpkin seeds

Cook 1 cup lentils per package or purchase pre-cooked lentils. Mix with 2 tbsp. pre-made pesto + chopped tomato + chopped shallot. Serve over a bed of lettuce and top with 2 tbsp. pumpkin seeds.

Parchment Fish

Parchment Fish

Serves 2.


2 4-6 oz. white fish filets (I used Halibut)

parchment paper

salt and pepper

olive oil

vegetables of choice (I used asparagus and thinly sliced carrots)

Chimichurri (optional)

Place veggies and fish on parchment on a baking sheet, drizzle with olive oil + salt and pepper (or I used Haven’s Kitchen Chimichurri). Wrap fish up by folding parchment over and then tucking sides under to form a secure package, and bake at 400F for 15 minutes (may be longer or shorter based on fish thickness). Serve with brown rice + salad.

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Simple Frittata

The easiest weekday or night meal. Good at any time of day, and you can use almost anything you have on hand!

Simple Veggie + Cheese Frittata

Serves 2.


1/2 cup cherry tomatoes, diced

1 cup mushrooms

1-2 cups spinach

a few tsp olive oil

2 cloves garlic, pressed

4 eggs

1/4 cup milk of choice

1/4-1/2 cup grated cheddar cheese

Preheat oven to 400F. Over medium heat, add 1 tbsp. of olive oil in an oven safe skillet or cast iron pan. Add 2 cloves garlic and cook for about 30 seconds. Add mushrooms to pan, sauté for about 3 minutes, or until soft. Add tomatoes and spinach and continue to cook until wilted. In a separate bowl, whisk eggs with milk, set aside. Once vegetables are cooked, remove from pan from heat. Ensure vegetables are spread in an even layer on the pan. Sprinkle cheese, then add egg mixture. Bake for 10-12 minutes, or until cooked through. Serve with a green salad.


Cacao Coconut Beet Smoothie

Such an easy & delicious way to spice things up with your typical smoothie.

The blend includes:

  • 1 beet

  • 2 tbsp. Coconut Cult Coconut Yogurt (but any greek or non-dairy plain will work)

  • 1/3 frozen banana

  • 1/4-1/2 cup frozen spinach

  • 4 frozen strawberries

  • 2 tbsp. cacao powder

  • 1/2-1 cup unsweetened coconut milk

  • 1/2 tsp. vanilla extract

  • dash cinnamon

Get blendy! Top with 1 tbsp. cacao nibs!

Note: I roasted beets (after trimming and washing) in my slowcooker on high for 4 hours with 1/4 cup of water, then peeled them. Very easy, or “LoveBeets” brand cooked beets are an easy sub.


Kale & Radicchio Salad with Pomegranate, Manchego + Maple Dijon Dressing

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I’m not a huge fan of typical Thanksgiving foods— mashed potatoes don’t really do it for me— but I absolutely LOVE this kale salad that I’ve been bringing to Turkey Day for the past few years.

Kale & Radicchio Salad with Pomegranate

1 bunch kale, stems removed and torn into pieces

1 radicchio, chopped

1 cup pomegranate seeds

1/2 cup manchego cheese, shredded

1/4 cup pine nuts, toasted (optional)


1 shallot, chopped finely

1 tbsp. grainy mustard

2 tsp. maple syrup

3 tbsp. olive oil

1/4 cup vinegar of choice (I used sherry vinegar)

1 tbsp. sea salt

Mix dressing by combining all ingredients in a mason jar, shaking to combine. Add a 1/4 cup dressing to kale and massage, adding additional dressing as needed. Let marinate in the refrigerator for at least 30 minutes, and for up to 6 hours (it gets a bit softer each hour, so tougher kale may require longer time). When ready to serve, add chopped radicchio, toasted pine nuts, manchego and pomegranate seeds. Toss to combine, adding additional dressing as needed to taste.

Note that this image shows avocado, which I subbed in for the pine nuts. For Thanksgiving, I recommend skipping the avocado and choosing the smokier taste of the nuts! Enjoy!

Go-To Green Smoothie


I probably make this morning 3-4 times per week, and find it to be incredibly delicious and satisfying.

My Go-To Green Smoothie

  • ½ frozen banana

  • 2 tbsp. chia seeds or 1 scoop Vital Proteins Collagen Powder

  • ½ cup frozen kale

  • ½ cup frozen spinach

  • 1 cup unsweetened almond milk or coconut milk

  • 1 tsp cinnamon

  • 1 tsp. maple syrup or 1 pitted Medjool date

Combine all ingredients in blender and blend until smooth.

Roasted Acorn Squash with Chickpea Ragout

This is the most delicious & easy dinner that screams FALL! So tasty and satisfying, I was surprised my husband asked for it two nights in a row! For those who watch their dairy intake, are vegan, or are looking to bump up the B12 in their diet, opt for nutritional yeast over parmesan cheese.

This recipe makes enough for two people, plus repurposes the squash seeds for a healthy snack!


Roasted Acorn Squash Stuffed with Chickpea Ragout

For acorn squash + roasted seeds:

  • 1 acorn squash

  • 2 tbsp. olive oil, divided

  • 1 tsp garlic powder

  • salt and pepper

For chickpea ragout:

  • 1 can chickpeas (no salt added), rinsed and drained

  • 2 cloves garlic, pressed

  • 1 tomato, chopped into 1/4-inch pieces

  • 1 eggplant, chopped into 1/4-inch pieces

  • 1 cup low-sugar tomato sauce (Rao’s or 365 Organic)

  • nutritional yeast or parmesan cheese

  • salt and pepper

  • red pepper flakes

Preheat oven to 400F. Wash squash and cut in half. Scoop out seeds from the inside using a spoon, reserve seeds in a small bowl. Rub ½ tbsp. of olive oil into each half, sprinkle with salt and pepper. Place flesh side down on a parchment paper-lined baking sheet.

Rinse the seeds with water, and separate from squash flesh. Dry seeds and place on the opposite end of the baking sheet. Drizzle with olive oil, garlic powder, salt and pepper. Mix lightly on the sheet pan.

Bake squash for a total of 45 minutes, flipping squash flesh side up half way through.

Bake seeds for about 15 minutes (while cooking squash), then check to see if they are cooked. Seeds should be lightly browned. Remove from sheet and continue cooking squash.

While the squash is baking, make the ragout. In a medium sauté pan, heat 1 tbsp. oil and add garlic, cooking for about 20 seconds. Add tomato and eggplant (add 1-2 tbsp. of water if sticking to pan) and cook for about 3-5 minutes, or until soft. Add rinsed chickpeas and 1 cup of tomato sauce. Stir to combine. Cook over low heat for about 2 minutes or until chickpeas and tomato sauce are warm.

Serve ½ squash with 1 cup of chickpea ragout. Top with 1-2 tbsp. of nutritional yeast or parmesan cheese, if desired.

Apple Oat Chia Muffins

I was BEYOND thrilled when my incredible mentor, Joy Bauer, shared her new book, Simple Food Remedies, with me. This book is such an informative, gorgeous and well-researched bible of tasty ways to alleviate whatever ails you. Do yourself, or a friend, a favor and buy Joy’s new book: here! I promise you won’t be disappointed.

Check out the recipe I made, featuring the cholesterol fighting, Fall superfood, APPLES!

Apple Oat Chia Muffins

  • 3 cups oats (Note: you may blend 1/2 of the oats to form a "oat flour" if you prefer a less hearty textured muffin.)

  • 1 tsp baking powder

  • 2 tsp cinnamon

  • 1/4 tsp salt

  • 1/4 cup chia seeds

  • 1 1/4 cups milk (any type, I use 2% but almond works as well)

  • 2 eggs

  • 1/4 cup maple syrup

  • 1 tsp vanilla extract

  • 1 apple, cored and chopped into small pieces (about 1 cup-- you can peel if you like, but I like the extra fiber from the peel)- any variety, I like the sweeter Honey Crisp

Preheat oven to 350F. Line a muffin tin with muffin liners or spray with non-stick cooking spray. Add oats, baking powder, cinnamon, salt, and chia to a large bowl and mix to combine. In a separate bowl, whisk the milk, eggs, maple syrup and vanilla extract until fully combined. Add dry ingredients into wet ingredients and mix well. Add chopped apple and gently mix in. Distribute mixture into muffin liners, filling to top (there may be extra mixture depending on size of muffin tins). Bake at 350F for 30-35 minutes, until the tops of the oatmeal cups are lightly golden brown and firm. Allow to cool for about 5-10 minutes.

Storage: Store in the refrigerator for up to 1 week. You may also freeze the muffins for up to 3 months.


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Apple Nachos

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Apple Nachos

Quick & eaesy way to spice up typical apple + nut butter.

Makes: 1 serving

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Prep time:

Cook time:

  • 1 apple
  • 2 tbsp. nut or seed butter of choice (almond, peanut, sunbutter, pumpkin seed buttter, etc.)
  • additional toppings of choice: chia seeds, unsweetened coconut flakes, cinnamon, goji berries, etc.

  1. Cut apple into thin "chip-like" slices. Arrange on a plate.
  2. Drizzle nut butter on top of apple slices (you may need to heat it up a bit to acheieve liquid consistency. Add any other topping you may like!