Savory Roasted Carrot Clafoutis

Eat the rainbow- this should be our mantras every day, at every meal, to help keep our bodies in tip top shape. There is a plethora of colorful vegetables available to us so why not? It's good for you and it makes food just flat-out more interesting.

Rainbow carrots are one such option - purple, red and yellow hues dance across the root vegetable to grab our attention. Is it the tantalizing color of these carrots that make us believe the taste is slightly better, more effervescent, than a typical orange carrot? Perhaps our mind plays trick on us but purple carrots are said to be a slightly sweeter while yellow carrots are more mild and less earthy. The resulting mixture of them is eye catching and inspiring- perfect for a Spring morning.

I was inspired by this recipe, mostly for the colorful layout of the vegetables. In my version, the final dish offers the intriguing line up of hidden color, only revealed after cutting and serving. Similar to a quiche, this savory clafoutis is less complicated, a bit richer and a bit more refined. Try adding a touch of sriracha or pesto to add a bit of punch.

Eat with your eyes and your mouth for a full sensory meal!

Turkey and Veggie Green Curry

There is something so tasty about curry and coconut milk. It's creamy with complex flavors of lemongrass, chilies and spices. And it goes with anything from veggies to meats to noodles.

It's true that homemade green curry is better and it's not hard to make, but I understand now that not everyone wants to make their own everything (yup, that was shocking for me learn!)... and sometimes we just want things to be just plain simple.

Enter this flavorful Turkey and Vegetable Green Curry. Cook the meat, add in roasted veggies with a few spoons of prepared green curry and coconut milk and you have a meal in less than 20 minutes. I do like to roast the veggies separately but you could just add them directly to the pan and skip that step. Use what you have on hand too- no broccoli? Add in squash, or sweet potato or zucchini - what ever you have. You could even skip the turkey and go straight veggies. If you like extra spice in your dishes, add a few slices of jalapenos to really bring zing.

Carrot and Fennel Risotto

Ever struggle with cooking for a crowd due to the variety of food allergies and requirements that come with it? Risotto is a perfect go-to option thanks to it's versatility, satisfying needs of gluten free, vegetarian and even vegan eaters. This delightful rice imitates pasta and makes a perfect background to carry vegetables or meat.

In this version, carrots and fennel take center stage to give an interesting warm fennel flavor with the slight sweetness of carrots. When cooked properly, risotto is creamy on it's own but I did dip into some manchego cheese for a bit of extra salty creamy goodness. Not only does it taste good, but it develops a gorgeous golden color.

There are keys to cooking risotto to help develop the creaminess are pretty easy to get down; toast the rice, preheat the liquid before adding it and use a wooden spoon to help determine when to add more broth (more on that below). Take your time and let the risotto develop, it's worth it.

This dish is great on its own or pair it with roasted meat as a side dish for a fat and happy crowd pleasing meal.

Leftover Turkey Pasta with Roasted Poblano and Avocado Tahini Sauce

Aside from the craziness of Black Friday shopping, the day after Thanksgiving begins the drudgery of what to do with the leftover turkey. Sure you could make a sandwich or eat them plain as is, I also highly recommend this Potato Cake with Champagne Mushroom Ragu, or this Turkey Salad with Cranberry Vinaigrette. If you are looking for something a bit cheesier you might try this Horseradish Mac n Cheese dish.

But perhaps this year you want something a littler and healthier?  This is the dish for you. Loaded with veggies and topped with a super yummy poblano 'cream' sauce that is filled with the good fat that will keep you nourished from the inside. Toss in whatever veggies you have, from tomatoes to left over brussel sprouts.

The sauce is so creamy you won't believe that there isn't cream or cheese in it. Just healthy avocado, roasted pepper and raw pumpkin seeds. Yes, pumpkin seeds. I used them as my tahini base instead of sunflower seeds; it's a tasty way to get your zinc in. Once you make this sauce, you might start using this on your salads, as a sandwich spread or as a dip!

You'll be so excited for this pasta, you might just throw a another turkey in the oven~ who knew leftovers could taste soo good?

Mashed Guac-mmus Lettuce Wrap

Looking for a simple, fresh lunch or snack that is healthy, tasty and fresh? This little number is yummy and crunchy and filled with healthy fats and protein.  I created these guacamole and chickpea wraps for one of my detoxes and I've been making them ever since.

Chick peas are only 23 percent protein; combine with other beans, rice or sunflower seeds to make a complete protein. In this recipe we use seeds, but add rice or beans as you see fit.

Make each wrap your own by adding in additional nuts or seeds or whatever veggies are in your fridge; chop up or grate zucchini, beets, onions or fennel.. Try serving atop a bed of brown rice for a complete meal.

Enjoy your happy healthy meal and then go do something with all your new found energy!

Healthy Fried Brown Rice

It's May 2nd and I'm thinking about turning the heater on. Our brutal Chicago winter is extending into Spring and causing a lot of angst in the process.

This is the time of year where we are naturally supposed to take off a few layers, get moving outdoors again, bask in the crisp sun, get excited about buds on the trees and shed a bit of that weight old man Winter packs on us. Spring's bounty, produce like sprouts and asparagus, is meant for that purpose - to help us cleanse our systems

However, I don't really want a cold salad when the temps are hovering in the 40s. So today's recipe incorporates sprouts with a hot brown rice for healthy fried version. It's warm, comforting with a hint of  Spring freshness.

Warmer weather is just around the corner; until them, try my Healthy Fried Brown Rice to. Oh, is that a little blade of grass I see popping up?

Ginger Orange Carrot Soup

Tis the season for soups; luckily there isn't a vegetable that doesn't love to be in a soup. During the holiday season I specifically look to find ways to save a few dollars on my meals to help offset all the money spent on presents, traveling and key dinner parties. Carrots are cheap, nutritious and loaded with flavor.

Hearty carrots and celery swirl with garlic and ginger while the orange zest adds just a hint of freshness. This Carrot Soup may sound humble, but it's rich, creamy and delicious enough to be the entry course for any elegant meal.

Keep warm, receive great nutrients for a beautiful body and fight cancer with this yummy Fat and Happy Ginger Orange Carrot Soup.