The base of these muffins is tender and moist but not too dense. Even those who don't typical eschew grains will enjoy them. They make a tasty addition to breakfast or brunch served up along side some eggs or as a quick treat with a hot cup of tea in the afternoon. I recommend slathering them with grass-fed butter for good measure.
Read MoreChicken salad is one of my favorite ways to use cooked chicken from meal prep. The salad keeps for a few days in the fridge for fast and easy meals and snacks. For the mayonnaise look for those with 100% avocado oil, expeller pressed safflower oil, or try making your own. Avoid products that list damaged oils like canola or soybean in the ingredient statement.
Read MoreThis basic marinara sauce is made from ingredients that are generally stocked in your pantry. Many store bought sauce options have added sugar which is not necessary. This recipe can be easily doubled and freezes well so you can always have some on hand.
Read MoreA roast chicken is both simple and elegant. Because of the versatility of leftovers consider roasting two birds at a time. Don't forget to save the bones to make bone broth.
Read MoreMaking your own vinaigrette is easy, saves money, and let's you control the ingredients. Plus you can mix and match flavors for endless variety. Try balsamic vinegar with fresh rosemary, red wine vinegar with dried oregano, lemon and lime juice with an extra flavor boost from grated zest, or orange juice and rice wine vinegar with ginger.
Read MoreA great veggie based alternative to traditional spaghetti pie that is just as hearty and filling. Try roasting a few large spaghetti squash and store the flesh in the freezer for recipes like this. Precooked spaghetti squash is also available at some retailers.
Read MoreThis salad works great as a side to grilled chicken, a tasty addition that doubles as the dressing for a green salad, or even as an accompaniment to a charcuterie board
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