Warm Grapefruit, Avocado and Wild Rice Salad

Simple foods are usually the best. I'll admit that I can get caught up in complicated recipe, creating exttra dressings or sauces for 'another layer of flavor'. Spring is the perfect time to let go of these coveringss and let food shine on its own.

When I put this salad together, I wanted the freshness of the grapefruit to play off the nuttiness of the wild rice - adding a heavy salad dressing would just drown the flavors out. Using the juice that drips out of the grapefruit while you are peeling and cutting it moistens the warm rice (along with a touch of coconut oil) with a clean dressing that highlights the flavors.

Toss in fresh parsley and greens at the end for a crisp, familiar salad crunch and a hist of coolness against the cozy rice.

An air of crispness over a blanket of warm- just like Spring. It's the perfect use for leftover wild rice  and a great reason to cook it if you don't have any leftover.

Broil Roasted Squash with Chimichurri Dressing

I cannot stop coming up with squash recipes! Gotta get them in while we can right? One of the ways I've been enjoying squash these days is charring the skin, either on a grill or in the oven. It's delightfully crunchy and tasty, especially next to a slightly acidic sauce.

This dish plays like a warm salad but feeds like a hearty, meaty dish. I've used both acorn squash and butternut squash and they are both great in this dish; use both for the best variety. Any grain would work in this salad; try brown rice, farro or or wheat berries.

Grill, roast or broil your squash for a super delicious, healthy and hearty 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!

Mini Peppers Stuffed with Apple Rice Salad

One of my favorite time saving tips is to make a big batch of rice or quinoa at the beginning of the week; then I use that as a base for a hoard of other dishes.

This week I had a bit of cooked  brown rice on my hands and I needed  a super quick and simple appetizer to welcome a few guests into our home. Using what else I had available, this yummy little dish came together in a snap.

It's the green apple that really sets this apart. Tart, crisp and fresh. The  hummus helps the rice stick together slightly and stay inside the pepper a bit better. For a warmer option, check out the Happy Healthy Tip below to turn this into a cheesy warm grilled version.  Either way, it's delicious!

Roasted Cauliflower with Cumin Lime Dressing

It's no secret I'm a fan of salads. Raw, roasted, grilled, fresh, tossed, chopped, stuffed or layered. Different vegetables, different proteins, all make for the delicious base. But isn't really the dressings that entice us?

The nutty, earthy, warm and peppery flavor from cumin comes alive with the sharp, sour, freshness from the lime over the roasted cauliflower. Don't stop there, this Lime and Cumin Vinaigrette is great on a number of other dishes as well, try it on any salad, grilled tuna or even over a burger.

Simple store bought dressings appear so harmless, but the truth is they are filled with sugar, chemicals and  lots of other fake ingredients that ultimately hurt your body deep inside. Save yourself by spending just a few extra minutes preparing your own dressing. Your body, and your taste buds, will thank you for it!

Lemony Red Lentil Hummus Spread

Having an array of sauces and spreads in your kitchen repertoire is key to elevating flavor in your dishes. Equally as important is creating those items in a healthy manner.

Sure, you could just purchase a pre-mixed, pre-packaged spread from the grocery store, but what you get with that is a whole bunch of sugar and chemicals that are going to wreak havoc on your body. Plus it's really easy to make your own, especially of you happen to have some pre-cooked lentils around.

This isn't a true hummus, which calls for chickpeas and tahini, it's a lentil spread or dip or salad topper - perfect for sandwiches and snacking. The lemon adds a brightness which is perfect on grilled chicken and veggies (I used it on a lettuce wrap filled with just such items.)

Light, super healthy and super delicious- this lemon and red lentil dip spread is a perfect addition to any meal.

Watermelon Feta Salad with Spicy Vinaigrette

This recipe is now at Happy Eats Healthy

Turkey Salad Stuffed Pears with Mustard Vinaigrette

  Turkey and pomegranate seeds really remind me of the winter holidays, but his is a recipe that could be great year round. Yet I served these adorable stuffed pears
at a summer brunch recently and  they stole the show; fresh and delicious with no heavy winter feel.

I'm rarely interested in most turkey salads because of the use of mayo; notice there is no mayo in this one. Simply whisking together mustard with lemon juice and olive oil gives a rich and creamy dressing without all that extra fat and chemicals (assuming you are using jarred.)

Chop, whisk, toss and assemble. Pretty simple for such a WOW happy and healthy dish!

Grilled Pepper, Bacon and Brown Rice Salad with Dill Dressing

Interesting summer salads are key to quell summer boredom. I'm a huge fan of greens and urge you to get them into your daily intake.  But for a little variety try moving away from the world of lettuce and toss in something grilled.

A sticky brown rice mingling with grilled peppers, all coated with bright fresh dill dressing - it's hearty, fresh and delicious with a touch of smokey. A great option that matches anything else you're grilling.

Kiss your salads with a taste of the grill- your guests will thank you for it.

Avocado Citrus Salad

I created these adorable little devils when catering a baby shower recently- not only are they healthy and delish, but they are super gorgeous and perfect for a brunch appetizer.

Let's get something out of the way - Avocado is GOOD fat! It lubricates the body

keeping your hearth healthy and brain running efficiently. The avocado helps fight inflammation as well and is known to help with arthritis in particular.

No cooking required, just whisk, cut and assemble. Eat healthy, get happy!

Pineapple Red Pepper Salsa

 The Pineapple Red Pepper Salsa in now at this link.

Roasted Butternut Squash Ribbons with Spinach

Inspiration for new recipes comes from many places- old books, restaurants and often from just seeing an image. Such is the case in today's recipe.  To be honest I'm not even sure when or where I saw this particular image, but it has been in my mind for some time.

We roast butternut squash all the time, often in the form of small cubes. So why not make ribbons out of the raw squash and roast the ribbons? I could see the argument the moment I picked up the squash to make the ribbon- it's not so easy to make ribbons out of big, heavy, shapely gourd. However, if you cut the squash into manageable size pieces you will find the ribbons are quite easy to make.

The result is a wonderful mix of tender roasted squash with charred crunchy edges. The spinach, cheese and lemon give the dish structure. This is one of those recipes that is just simple, but really tasty and satisfying. I actually ate my plate standing at the counter; never even made it to the table.

Try roasting some squash ribbons for a fun, stand up kind of recipe. I think you are going to like this Fat and Happy one.

Fall Endive Cup: Butternut Squash and Apple Salad with Maple Balsamic Dressing

I received a call to cater a Women's Health event recently; how could I say no too an opportunity to whip up healthy delicious food for a group that would totally appreciate it?

This Fall-filled Endive Cup was the hit of the night! For the event I used endive cups (see the images at the bottom of this page); you can see I used kale leaves for these photos, butter lettuce would work really well too. Kale is NOT for everyone so go with what you like. You could even toss this with lettuce or spinach and serve as a side salad (would be perfect on your Thanksgiving table.)

Roasted butternut squash just pairs so well with fresh apple. The maple balsamic dressing screams warm fall flavors with a breeze of sweetness. Since maple syrup is derived from nature, it offers nutrients like iron, calcium and zinc with fewer calories than refined sugar which is void of any nutritional content. Maple syrup also has a low glycemic index making it ideal for those with diabetes.

Try these super yummy Fat and Happy squash and apple filled lettuce cups, it's a healthy way to enjoy the fall goods.

Squash and Pea Shoot Salad Bruschetta

Bruschetta is nothing more than a good piece of bread acting as a vessel for some yummy toppings. You almost can't go wrong with any combination you put together.

Today I pair the long awaited butternut squash with a light radish and pea shoot salad for a lovely Summer meets Fall version. Rounding out the flavors is the orange parsley dressing. It's light yet hearty, soft and crunchy all in one bite. Delicious.

This is definitely a 'use a fork and knife' brushetta over a simple 'pick it up and take a bite' one and that just adds to the dishs' depth and character.

Try this out as a plated appetizer or salad course at your next dinner party- you'll get some well deserved Fat and Happy kudos!

Crispy Chickpea Panzanella Salad

My hands down favorite salad is the the classic Italian Panzanella Bread Salad. Fresh tomatoes, cucumbers and olives mingle with balsamic vinegar, then hearty bread croutons sop up the dressing and release all the flavor in one bite. I can eat my weight in this salad.

Since I decided to lay off gluten for a few weeks, this classic version is off my list. That opened the door for a new, modified recipe! The crunchy seasoned croutons are really my favorite part about this salad so it is important to find an equally yummy crunchy replacement. Crispy chickpeas did the trick. While keeping most of the salad intact, chickpeas done two ways rounded out both the flavor and texture.

The salad comes together in snap, but remember you need time to bake the legumes. Perfect for a light lunch or next to a grilled turkey, chicken or pork, this Fat and Happy Chickpea Panzanella Salad is a winner, gluten free or not!

Garlic Roasted Squash Grilled Cheese

It's that time of year when my backpack starts to get real heavy. Not from schoolbooks but from squash and pumpkins! Nothing says fall more then seeds roasting in the oven.

Roast a squash and you will have the base for a variety of meals from squash soup to ravioli. Today's recipe takes a classic grilled cheese and ups the ante by adding in garlic roasted squash. It's a perfect dish for left over squash or try it with pumpkin too.

Use any squash you prefer, I had butternut squash on hand. It's low in fat, filled with fiber and offers significant amounts of potassium  (important for bone health) and vitamin B6 (essential for the proper functioning of both the nervous and immune systems.)

Add a squash to your shopping  bag and lift from your legs, not your back for this gooey, delectable Fat and Happy sandwich.

Asparagus and Quinoa Stuffed Mini Peppers

Spring time is the best time to enjoy asparagus, but with cold weather and late planting seasons, quality batches of these delectable green stalks are still available into the summer. It's a versatile vegetable and you can't really go wrong no matter how you cook it whether wrapped in prosciutto or dripping with a runny yolk.

In this version, I lightly saute asparagus with mushrooms, ginger and garlic, sizzle the mixture with fresh orange juice and stuff it a pepper along with quinoa. It makes for a super lovely presentation and it tastes just as good as it looks.

Asparagus is a good source of folic acid (helping our bodies convert food into energy) and potassium (an electrolyte that helps to maintain normal blood pressure.) These super stalks help us against pain, aging and inflammation.

So now you have lunch, light dinner or side salad that acts as Fat and Happy powerful as it tastes. Enjoy today before asparagus season fades away until next year.

Asparagus, Cabbage and Couscous Salad with Orange Sriracha Vinaigrette

Tis the season of outdoor concerts and movies and evening picnics in the park. It's also the time of year those of us living in the cold climates gain the opportunity to eat more raw food.

This is a fairly simple salad of raw cabbage and asparagus but it gains a bit of heartiness and chewiness from the couscous. The real kick is tossing the whole mix with the Orange Sriracha Vinaigrette- it's a great combination together and brings the vegetables alive.

Napa cabbage is a friendlier cabbage than most, in my opinion. It's high in antioxidants, folates, Vitamins A, K and C and it gives a great crunch to any salad. Asparagus is rich in fiber, supports our immune system, helps our fight against inflammation, has anti cancer benefits and helps to regulate blood sugar. Power packed nutrition in one fun and tasty salad.

Pack the basket, head to your nearest park and pull out this Fat and Happy picnic loving salad. It will leave the crowd comfortably satisfied.

Grilled Tuna with Spicy Cucumber Relish and Sun Dried Tomato Hummus

Healthy summer dishes. They don't have to be difficult or time consuming to be flavorful.

In this recipe, the spicy cucumber relish is off-set by the sun dried tomato hummus. Both condiments are simple back drops to let the fresh tuna shine through.

The relish and hummus can be made a day ahead of time allowing you to get dinner on the table even faster. Enjoy the remaining cucumber salad and hummus between two slices of bread or as a dip for veggies.

Have a Fat and Happy summer dish that shines from the plate.