It's hard to get more classic than this healthy, easy take on Tuscan ribollita soup. Made with day-old bread and loads of vegetables it's the ultimate in healthy comfort food!
Sometimes we like to mix it up and go high-low around here, like, say a pinkies-out cocktail party with artisanal cocktails with one of our favorite snacks, popcorn. But then we dress up our popcorn a bit, not too much, like say with sweet-salty kettle flavors and tropical toasted coconut so it's...
Look, sickness happens. And it always seems even more so around the holidays. Some swear by garlic toast, others by gargling salt water, but we're obsessed with electrolyte waters. This recipe is one of the simplest electrolyte waters made with coconut, citrus, and maple syrup.
A filling and healthy salad recipe with flavors reminiscent of Italy, we love this salad with high quality oil-packed tuna because it makes the dish!
We’ve taken to making this when we need a snack for the airport because we can never have enough travel-friendly recipes.
One of the most quintessential comfort foods in all of Mexican cooking has to be frijoles de olla or pot-simmered beans. Here is our take on how to make a healthy, easy version of this classic recipe.
We live by the philosophy that every rule has an exception and one such exception was at Rancho Pescadero where we fell head-over-heels for this juice. A little sweet, totally refreshing, and just enough ginger to get you going, it was the ideal way to start our mornings there.
This healthy recipe for a gluten-free burrito bowl uses a quick take on chicken tinga then layers it with black beans, sweet potatoes, avocado, and fresh vegetables.
If your go to packaged oatmeal is Apple Cinnamon, this recipe is for you. It takes just a few more minutes than the package but is way less sweet, healthier, and, to be honest, tastes better too!
A super simple healthy recipe for lentil soup made with lentils, tomatoes, broth, and loads of herbs and greens.
Classic tortilla soup is like the chicken soup of Mexico in that it's comforting, healthy, and in that there are as many versions as there are abuelitas. What I know is that I love mine blended rather than soupy and topped with avocado, radishes, scallions, toasted chilies, and, of course, lots and lots of crisp tortilla strips.
Spring soups are recipes that don't seem to get nearly enough love IMO. One that deserves all the attention is this Spring take on minestrone soup made with a parmesan broth, baby potatoes, loads of spring vegetables, and topped with a pistachio parsley gremolata.
