I make this dish at least 2-3 times per month as it’s my boys’ absolute favorite. While I can surely make my own BBQ sauce, I opt into bottled here (the non-offensive kind) because it makes my life easier and it tastes really good! I always make extra so there is enough for lunch the next day. I hope you love this as much as we do…
Read MoreHigh in protein thanks to the quinoa, this dish is packed tight with nutrition. It’s vibrant, crunchy and filling so enjoy a large bowl straight up or as a side to grilled fish or chicken! Oh, and it keeps in the fridge for 3-4 days.
Read MoreYUM! Black bean soup. A great dish to freeze too…and using canned black beans is perfectly fine!
Read MoreI highly recommend a food processor for this recipe. While pesto is traditionally made with nuts and cheese, I pulled both out of this recipe for two reasons: My older son has a dairy allergy and I wanted to appeal to those who opt out of eating nuts. So here it is…
Read MoreIt’s really this simple! A delicious way to enjoy this cruciferous. Add garlic too if you fancy. Sometimes I do it with and sometimes without. Also great with fresh lemon juice.
Read MoreSuper simple, super delicious, this dish is one of my most adored. It’s better day two than day one FYI!
Read MoreWhipping up a good bowl of guacamole can be super easy and even fun. It’s a regular go-to in our house whether for taco night, to have alongside ceviche or as a dip for veggies and chips. This recipe was created by my son Jack…
Read MoreIf you like sesame noodles, I urge you to try this easy recipe. Use wheat noodles (udon is a great choice) or as I do, opt into gluten free (not because I want to, rather because I have to).
Read MoreAdmittedly, beets have been a tough one for me to swallow since childhood. I kid you not. To this day, I won’t touch a cooked beet. However, raw shredded in a salad with a tangy dressing and I am sold. So welcome to this my Beet + Carrot Slaw, the best delivery system I know for a root vegetable that is not my favorite!
Read MoreHummus is a regular thing in our home. And both my boys, Jack and Hunter, are avid cooks. And quite creative I might add. This is Hunter’s spin on my hummus…and I must admit, it’s delicious!
Read MoreI am not a lover of cold pressed juicing. Why? Too much of the fiber is taken out and the “juice” aka “sugar” is left in. Not ideal for pre-diabetics or diabetics. That’s why I turn to my trusted high speed blender to mash a bunch of whole foods together to make the perfect morning drink. Welcome to a version of my Power Green from What the Fork Are You Eating…
Read MoreThis recipe has fast become my gluten free and diary free baking go-to. Adapted from a recipe I found here. cause I am kinda a half-assed baker (meaning I just can’t really bake!). I use King Arthur gluten free flour and Enjoy Life Foods allergy free chocolate. I hope you love as much as we do.
Read MoreThis recipe was inspired by Detoxinista and my dear friend Marti Wolfson. It’s a go-to in our home and lasts a few days in the fridge (and can be frozen). Enjoy with some rice and you have a balanced meal!
Read MoreThis salad takes about 3-5 minutes to make. Super nutritious and delicious. Jazz it up with nuts, seeds +/or croutons. One of my favorite go-to recipes!
Read MoreI have been gluten free for 20 years. Yes, way before it was on trend! Living with illness forced me to look closely at what and how I ate starting in the 1980’s. I learned long ago that we are what we eat so I decided to take control of what I could.
Read MoreA snack or light meal, this recipe is a favorite in my home!
Read MoreA Come Cook with Me favorite so sharing with you all! Enjoy this simple and creative way to cook with and consume cabbage!
Read MoreAfter my book, What The Fork are You Eating was published, I recall someone boldly saying, “Gosh Stefanie, you know so much!” And to my readers, it may surely seem that way. However, the comment truly left an imprint. While writing the book and even after completing it, I regularly thought about how much I didn’t know and how much more I wanted to know.
In the book I touch on fish, from regulations (or lack thereof) to navigating purchasing, but there is just so much more to learn and explore. So, when the folks from Cornell Cooperative Extension (CCE) Marine Program approached me in the spring of 2020, during the height of the COVID-19 pandemic to collaborate on a project, I jumped at the opportunity.
Read MoreWorking with people from all walks of life, from individuals to groups small and large, I have learned (and continue to learn a lot). There was a time, decades ago, when I stood on my small soap box thinking that everyone could and would make the choice to eat healthfully.
Read MoreSeveral years ago, I was hired to consult to a world-renowned chef—three of his NYC restaurants were charged with making human and environmental health their number one priority so getting educated and reimagining cuisine was their mission. We began with sourcing—looking at every ingredient and determining how they could do better—then moved into discussion and instruction on how to cook through a health supportive lens.
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