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You can never go wrong with a little tomato sauce and cheese... and this fun way to jazz up lasagna is all the rage with the kids. Yields 4 servings | Prep Time: 30 minutes | Cook Time: 15 minutes 20 jumbo pasta shells 1 lb ground chicken or turkey 1 cup shredded mozzarella 1 1/2 cups Herbed Ricotta Cheese 2 1/2 cups Tomato Basil Sauce divided, set aside 1/2 cup Grated Parmesan for topping Directions Note: I recommend making the ricotta and tomato sauce prior to beginning the rest of the recipe. 1. Preheat oven to 400° F. 2. Cook the shells according the package directions until al dente. Drain and set aside. 3. Brown the ground meat in a skillet. Drain, return to the skillet and then add the tomato sauce, 1/2 cup at a time, until you reach desired amount of thickness. (This varies from person to person. In our home, it's 2 cups.) Simmer on low for about 5 mins, stirring occasionally. Remove from heat. 4. Use cooking spray or olive oil to grease a 13x9 casserole dish. Coat the bottom of the dish with the remaining 1/2 cup tomato sauce. Assembling: 5. One by one, stuff the cooked shells with ricotta cheese and line them up in the casserole dish. Top with the meat sauce, making sure to cover the shells as much as possible. Top with mozzarella cheese. 6. Cover with foil and bake 15 mins. Additionally, you can remove foil and broil on high for a few minutes to toast the top after baking. Just be sure to keep an eye on it so it doesn't burn. 7. Serve immediately.

Who says cheese can't be dairy-free? This one is packed with protein and is a show-stopping stand in for the OG influencer. Yields ~3 1/2 cups | Prep Time: 15 minutes 12 oz silken tofu 14-16 oz extra firm tofu 1/4 c non-dairy milk 1/2 tsp garlic powder 2 tbsp lemon juice 2 tbsp Italian seasoning 2 tbsp nutritional yeast Directions 1. Drain extra firm tofu between two paper towels for about 10 minutes. You want to remove excess liquid before using it. 2. Add all ingredients to a food processor and blend until thoroughly combined.

How can you NOT have a lasagna recipe at the ready? Well here's one and it's a healthier alternative than your typical Italian staple. Yields 4-6 servings | Prep Time: 30 minutes | Cook Time: 50 minutes 8 oven ready lasagna noodles (I use these) 1 lb ground chicken or turkey, cooked 1 tsp dried basil 1 cup Herbed Ricotta Cheese 16 oz Tomato Basil Sauce 1 cup (8 oz) shredded mozzarella cheese 2 oz grated Parmesan cheese Directions 1. Preheat oven to 400° F. 2. Combine chicken and ricotta cheese, mixing until combined. Assembling the layers: 3. Spread 1/3 cup sauce on the bottom of a 9x9 baking dish. 4. Layer in order: 2 noodles, 1/3 cup sauce, 1/3 of the chicken mixture, 1/4 cup mozzarella and 2 tsp of Parmesan. Repeat for 2 more layers. 5. Top with 2 more noodles (run under water briefly to help them soften while baking), 1/4 cup mozzarella and 2 tsp of Parmesan. 6. Cover with foil and bake for 45 mins. 7. Remove foil and broil on high for 5 mins. Allow to cool for 5-10 mins and enjoy!

Whether you need it plain or herbed up, this ricotta is so easy, you'll wonder why you ever bought it from the store. Yields ~1.5 cups | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 25 minutes 8 cups whole milk 1 tsp salt 6 tbsp white vinegar or fresh lemon juice 2 tsp Italian seasoning 2 tsp grated Parmesan cheese 1 tbsp nutritional yeast Directions 1. Heat milk and salt in a sauce pan on medium, stirring occasionally so that the milk doesn't burn on the bottom. Heat until it starts to foam around the sides and simmering. 2. Remove from heat and add vinegar or juice, stirring only once to combine the mixture. 3. Allow to sit for five minutes. 4. Line a large sieve with a thin layer of cheesecloth and place over a large bowl or measuring cup to catch the excess liquid (whey). 5. Pour mixture into the sieve and allow to strain for 10 minutes*. 6. Remove the cheese from the sieve and place in a bowl with seasoning, Parmesan and nutritional yeast. Whip well to combine. Discard the whey. *For firmer ricotta, you can increase strain time to 15-20 minutes or until desired consistency. Note: For plain ricotta cheese, omit the seasoning, Parmesan and nutritional yeast.

This recipe is great if you need a quick breakfast or snack option during the middle of the week. Move over cereal. Yields 12 muffins | Prep Time: 15 minutes | Cook Time: 15 minutes 2 very ripe bananas (brown patches on skin and mushy to touch) 3/4 cup plain greek yogurt (or dairy-free yogurt) 1/4 cup unsweetened almond milk 1/3 cup granulated sugar 2 tbsp unsalted butter or margarine, melted 1 tsp vanilla extract 1/4 cup unsweetened applesauce 1 1/2 cups plain bran cereal 1 1/2 cups all purpose flour 1/2 cup wheat germ 1 tsp baking powder 1 tsp baking soda Directions 1. Preheat oven to 425° F. 2. Grease a 12-cup muffin pan with butter. Set aside. 3. Combine bananas, yogurt, milk, sugar, butter, vanilla and applesauce in a bowl the mix until combine. Add bran cereal, mix thoroughly and let stand for 5 minutes. 4. In a separate bowl, combine flour, wheat germ, baking powder and baking soda and whisk well. 5. Fold the flour mixture into the cereal mixture a little at a time, ensuring that the combined batter is wet all the way through. 6. Spoon into muffin pan cups and bake for 5 minutes. 7. Turn the oven down to 350° F and bake another 10 minutes (no need to remove the muffins from the oven while temperature is lowering) or until toothpick comes out clean. 8. Immediately remove from the pan and transfer muffins to cooling rack.

If you've ever poured store bought sauce into a pan to heat it up, take one more step and instead make your own version. Yields ~4 cups | Prep Time: 5 minutes | Cook Time: 20 minutes 2 28oz cans whole peeled tomatoes, puréed to desired consistency in food processor 5 cloves garlic, minced (1 1/4 tsp minced garlic) 1/4 cup extra virgin olive oil 1 tsp sugar 1 tsp coarse salt 1/2 tsp black pepper 1/4 tsp red pepper flakes 8-10 fresh basil leaves, torn Directions 1. In a sauce pan, heat olive oil over medium heat. Once warm, add garlic and stir regularly for a few minutes until browned. 2. Add tomatoes, sugar, salt, black pepper, and red pepper flakes. Simmer on medium for about 15 minutes, stirring frequently, until it thickens. 3. Turn off heat and stir in torn basil leaves. Allow sauce to cool to room temperature before placing in airtight containers. Note: Can be stored in freezer for up to 4 months. When ready to use, thaw sauce, heat amount needed in a saucepan on the stove and replace container of remaining sauce back in the freezer.

Be sure to wow your guests at this year's picnic or barbecue by taking the term "salad" to a whole new level. Yields 6-8 servings | Prep Time: 20 minutes | Cook Time: 20 minutes 1 lb bowtie pasta 1 lb asparagus, diced into 1-inch spears 1 shallot, finely chopped 1 garlic clove, minced (1/4 tsp minced garlic) 5 tablespoons extra virgin olive oil 4 oz goat cheese 2 tsp Dijon mustard 1/4 cup chives, thinly sliced Zest and juice of 1/2 lemon 1/4 tsp red pepper flakes Salt and pepper to taste Directions 1. Preheat oven to 425° F. Cook the pasta until al dente and strain in a colander. Return to pot and set aside. 2. Combine a tablespoon of olive oil, salt and pepper in a bowl with the asparagus. Toss to coat, then spread evenly on a foil-lined baking sheet. Bake 10-15 minutes. 3. While asparagus is roasting, make the sauce in a small bowl comprised of shallot, garlic, mustard, red pepper flakes, chives, lemon juice, and zest. 4. Add roasted asparagus and goat cheese to the pasta and stir until evenly combined. Toss with sauce and serve.

It's like if Italy and France had a meeting and then threw Mexico in there last minute... you really can't go wrong. Yields 2 servings | Prep Time: 5 minutes | Cook Time: 20 minutes 4 large eggs 1/3 cup unsweetened almond milk 1/4 cup grated parmesan cheese (plus more for topping) 1/4 tsp Kosher salt 1/4 tsp ground black pepper 1 tbsp extra-virgin olive oil (plus more for drizzling) 3-4 pieces of thinly sliced prosciutto 4 slices bread (I used this bread) 1/2 avocado, sliced 2 handfuls of arugula 1 tbsp balsamic vinegar (plus more for drizzling) Directions 1. Preheat oven to 250° F. Place cookie sheet or oven-safe dish on the rack. 2. Whisk 2 eggs, milk, 1/4 cup of Parmesan, salt and pepper. 3. On a griddle or large pan, heat 1 tbsp of olive oil over medium heat. Cook the prosciutto until crispy, about 5-7 minutes, flipping every few minutes for even crisping. Transfer prosciutto onto a paper towel lined plate and let drain. 4. Keep the same griddle/pan on medium heat (leave prosciutto drippings.) Soak bread slices on both sides in the egg mixture then place in pan, sprinkling a little Parmesan on the top as it cooks. Flip after about 2 minutes, sprinkle more Parmesan on the opposite side. Flip again after 2 more minutes and repeat, 2 more minutes per side. Transfer cooked slices to the oven to keep warm. Leave the oil in the pan for eggs. Turn off heat temporarily. 5. While toast is cooking, take the handfuls of arugula, drizzle a little olive oil and balsamic vinegar over it, and toss to coat. Time to plate: 6. Divide the arugula up between to plates. Add two pieces of toast to the plate. Top with prosciutto and then sliced avocado. 7. Turn heat back to medium with same pan and let warm. Crack two eggs, keeping yolk intact, and cook sunny-side up for 2-3 minutes. Whites of the eggs should be cooked through and a spatula able to slide underneath. 8. Add eggs to the top of the avocado. Drizzle with a little more olive oil and balsamic vinegar. (I also garnished with a little Aleppo pepper for color!)

If you're looking for something warm and filling on a crisp autumn day, take a break from soup and give this delicious chili your attention. Yields 4 servings | Prep Time: 20 minutes | Cook Time: 30 minutes 1 cup uncooked quinoa 2 1/2 cups vegetable broth 15 oz can of diced tomatoes 15 oz can of black beans, rinsed and drained 15 oz can of garbanzo beans, rinsed and drained 1/2 tsp minced garlic 1/2 sweet onion, diced 1/2 green bell pepper, diced 1/2 red bell pepper, diced 1/2 red chili pepper, finely diced 2 tsps chili powder 1/4 tsp cayenne pepper 1 1/2 tsp salt 1 tsp ground black pepper 1 tsp cumin 1 tsp oregano Avocado, for garnish For Cashew Sour Cream 1/2 cup raw cashews (soaked in hot water for at least 2 hour) a dash of apple cider vinegar 3 tbsp water 1 tsp lime juice 1/2 tsp salt Directions 1. In a saucepan, add 2 cups of broth and the quinoa and bring to a boil. Reduce to medium-low heat and let simmer until quinoa has soaked up all the broth. 2. In a large pot set to medium, combine black beans, garbanzo beans, diced tomatoes, peppers, onion, garlic, quinoa and 1/2 cup of broth and start heating for about 15mins, stirring every few minutes. Add all spices and let the flavors absorb for another 15 mins, stirring every few minutes. 3. While the chili flavors are infusing, combine all ingredients for the sour cream in a food processor and blend until smooth. 4. Garnish with diced avocado and cashew sour cream and serve a la carte or with tortilla chips.

Who says you can't have several different lasagna recipes to choose from on a daily basis? Yields 4-6 servings | Prep Time: 30 minutes | Cook Time: 50 minutes 8 oven ready lasagna noodles (I use these) 1 lb ground chicken, cooked 1 tsp dried basil 8 oz cream cheese, softened and divided 1/2 cup chicken or vegetable broth, divided 12 oz favorite pasta sauce 8 oz shredded mozzarella cheese 2 oz grated Parmesan cheese Directions 1. Preheat oven to 400° F. 2. Combine chicken, basil, 6 ounces of cream cheese and a 1/4 cup of broth. 3. Mix remaining 2 ounces of cream cheese and slightly under 1/4 cup of broth in a separate bowl. Assembling the layers: 4. Spread 1/3 cup sauce on the bottom of a 9x9 baking dish. 5. Layer in order: 2 noodles, 1/3 cup sauce, 1 cup chicken mixture, 1/4 cup mozzarella and 2 tsp of Parmesan. Repeat for 2 more layers. 6. Top with 2 more noodles, cream cheese and broth mixture, 1/4 cup mozzarella and 2 tsp of Parmesan. 7. Cover with foil and bake for 45 mins. 8. Remove foil and broil on High for 5 mins. Allow to cool for 5 mins and enjoy!

These naturally gluten-free crowd favorites are a big hit with a little ice cream and a drizzle of chocolate. Week night dessert anyone? Yields 8-12 cookies | Prep Time: 5 minutes | Cook Time: 10 minutes 2 cups raw cashews 1/4 cup maple syrup 1 tsp vanilla extract 1/4 tsp salt 1/4 cup mini chocolate chips Directions 1. Preheat the oven to 350 degrees. 2. In a food processor, grind the cashews down until they become a smooth nut butter consistency (I like leaving mine a bit crunchy for texture) 3. Add maple syrup, vanilla and salt to the cashew butter and blend well. 4. Fold in the chocolate chips. 5. Line a baking sheet with parchment paper and drop cookie batter onto the sheet in dollops. (I use a soup spoon and typically get about 10-12 cookies to a batch.) 6. Bake 10 minutes. Allow to cool a few minutes before enjoying.

A throwback to my childhood, it's now so popular in my own house, I have two different versions. This one however... is my favorite. Yields 4-6 servings | Prep Time: 30 minutes 8 oz uncooked ribbon noodle pasta (or similar such as Fuscilli) 1/2 small yellow onion, chopped 1 tbsp olive oil 3 tbsp whole wheat flour 2 cups of beefless beef broth 1 tbsp soy sauce 1 tsp lemon juice 1 tsp tomato paste 1 lb of mushrooms (baby bellas and/or button) chopped 1/2 tsp dried thyme 1/2 tsp dried sage 1/2 tsp Kosher salt 1 tbsp white wine vinegar 2 tbsp of vegan cream cheese Ground pepper to taste Flat leaf parsley, chopped (a little for garnish as well) Directions 1. Cook noodles per directions on the package. Undercook them slightly since they will simmer with the sauce later on. 2. Drain and set aside. 3. In a large skillet (think larger than large) add olive oil and chopped onion and saute for 3 minutes over medium high heat. 4. Add the flour, a tablespoon at a time, stirring constantly until combined. 5. Gradually add the broth, soy sauce, lemon juice and tomato paste, stirring constantly. Stir until the mixture becomes thick and bubbly. 6. Add mushrooms, sage, thyme and salt. Stir to combine. I typically put half the mushrooms in at a time and let simmer about 5 minutes each round. 7. Once all the mushrooms have been incorporated and shrunk in size, add vinegar and simmer for 4 minutes. 8. Add noodles, cream cheese, black pepper and parsley and cook on low for an additional 5 minutes. 9. Garnish with more parsley and enjoy!

Who says you have to use pasta for a "pasta" dish? Single servings of a low carb lasagna are just a squash away for a light summer dinner. Yields 2 servings | Prep Time: 20 minutes | Cook Time: 75 minutes 1 spaghetti squash, halved lengthwise 5 oz baby spinach 1/2 cup of Panko breadcrumbs 1/2 cup grated parmesan 3/4 tsp minced garlic 1/4 cup of shredded mozzarella, plus more for topping 2 tablespoons olive oil 1/2 tsp coarse salt, plus more for squash 1/2 tsp black pepper, plus more for squash 1/4 cup Tomato Basil Sauce, plus more for boats Directions 1. Preheat oven to 350 degrees. 2. Cut squash lengthwise, remove seeds and brush inside with olive oil. Season with salt and pepper and roast flat side down on a foil-lined baking sheet for 45-50 mins. 3. Remove from oven and let cool for 10 mins and up the oven temperature to 425 degrees. 4. Sauté minced garlic in olive oil over medium-high heat for a couple minutes then toss baby spinach in and sauté until just wilted. Remove from heat and transfer into bowl along with Panko, Parmesan, mozzarella, salt and pepper. Scrap out the squash with a fork and add it to the spinach mixture. 5. Place mixture back in pan and heat until cheese is melted, stirring occasionally. Add sauce and stir until combined. 6. Spoon a little sauce into each boat and coat the bottom then spoon squash mixture into the boats. Sprinkle a little mozzarella on top. Bake in oven for 12-15 minutes until cheese is melted. Note: This can easily be a vegan dish by substituting the Parmesan with 1/8 cup of nutritional yeast and topping with a dairy-free cheese.

Ever go to a Mexican restaurant just for chips and salsa? Now enjoy at home... without publicly having to reveal you left no room for dinner. Yields 14 ounces | Prep Time: 5 minutes 1 28 oz can, plum tomatoes 1 small white onion 1/4-1/2 tsp minced garlic 1 jalapeño pepper, seeds removed 1 handful of cilantro 1 tsp Kosher salt 1 1/2 tsp ground cumin 1/8-1/2 tsp chili powder, to taste 3 tbsp fresh lime juice Directions 1. Combine all ingredients in a food processor and blend until desired thickness. 2. Serve or store in the fridge for up to one week.

A clean and fresh take on a classic Tex-Mex dish, these beauties are so full of flavor and life, you'll forget it's just squash. Yields 4 servings | Prep Time: 5 minutes | Cook Time: 5 minutes 4 zucchinis, chopped into sticks 1 tsp chili powder 1/2 tsp ground cumin 1/2 Kosher salt 1/2 tsp garlic powder 1-2 tbsp extra virgin olive oil 8 corn tortillas 1/2 avocado, thinly sliced, for garnish Fresh salsa, for garnish (see recipe) Fresh lime wedges Directions 1. Combine zucchini, all seasonings and olive oil in a ziplock bag and shake until coated. 2. Place a large sauté over medium-high heat, cook the zucchini to desired consistency, stirring frequently, about 4-5 minutes. 3. Serve on tortillas with garnishes and fresh lime juice.

A low carb alternative to the potato, cauliflower is a super power in the food world, taking on any form and flavor you deem it to be. Yields 4 servings | Prep Time: 5 minutes | Cook Time: 10 minutes 1 head of cauliflower, chopped into florets 1/2 tsp minced garlic 1/4 tsp pepper 1/4 Kosher salt 1/4 cup almond milk (more if too thick) 1/4 grated parmesan cheese 1 tbsp coconut oil Chopped chives, for garnish (optional) Directions 1. Steam the cauliflower florets for 10 mins or until you can pierce easily with a fork. 2. Puree cauliflower in food processor until whipped consistency. Add remaining ingredients and blend until smooth. 3. Garnish as desired and serve immediately. Note: You can easily make this vegan by omitting the Parmesan and adding 2 tbsp of nutritional yeast.

This is a wonderful gluten-free option for those holiday dinners that beg for an upgrade from the traditional dishes. Yields 6 servings | Prep Time: 25 minutes | Cook Time: 30 minutes 1 large head cauliflower, broken into bite-sized florets 1 small onion, minced 1/4 tsp minced garlic 3 tbsp butter or coconut oil 1 can (13.6 ounces) coconut milk 2 tbsp coconut flour 1/2 tsp dry mustard 1/4 tsp Kosher salt 2 cups extra-sharp cheddar cheese, shredded 1/4 cup grated Parmesan cheese 2 tbsp ground flaxseeds (optional) Directions 1. Preheat oven to 350 degrees. In a medium saucepan over medium-high heat, melt butter or coconut oil. Cook the onion, stirring for five minutes or until lightly browned. 2. Add the garlic and cook one more minute. Stir in the coconut flour and cook, stirring constantly for three minutes or until lightly browned. 3. Stir in the coconut milk, mustard, and salt. Bring to a boil, stirring constantly. 4. Remove from heat and and stir in the cheddar and cauliflower until blended. Pour into greased baking dish. 5. Sprinkle Parmesan over the mixture and bake 30 minutes or until bubbling and lightly browned. Note: If you wish to add the flaxseed, combine it with the Parmesan before sprinkling it atop the dish.

A new version of a veggie burger made with chickpeas. Then elevated with flavors like sun-dried tomato, feta and basil. A true Grecian bite. Yields 4 servings | Prep Time: 20 minutes | Cook Time: 10 minutes 1 can (15oz) chickpeas, drained and rinsed 1/4 cup roasted red peppers, chopped 2 eggs, lightly beaten 5 tbsp (1oz) Panko bread crumbs 1/4 tsp garlic, minced 1/4 cup basil, chopped 1 tsp ground cumin 1/4 tsp chili powder 1/4 tsp ground black pepper 1/4 tsp salt 4 oz crumbled feta 1 tbsp olive oil, to sauté Sun Dried Tomato Pesto (see recipe) Avocado, sliced for garnish Directions 1. In a food processor, pulse the chickpeas until finely chopped. Transfer them into a large bowl and add red peppers, eggs, Panko, garlic, basil and spices. Using your hands or a spatula, mix until well combined and then fold in feta. Form into patties. 2. In a large pan, pour a tablespoon of olive oil (or left over reserved oil from the pesto) on the bottom and heat to medium-high. Add the patties and cook, about 3-5 minutes per side, until golden brown. 3. On bread of your choice (I like using a good brioche), add the cooked patty and top with tomato pesto and avocado slices. Serve immediately. Note: This recipe can also be done using a pound of ground chicken or turkey in lieu of chickpeas. When cooking, make sure the patties are cooked through entirely before serving.

Creamy pasta sauce doesn't have to contain cream. The main star of this dish gets a new face and joins lemon and basil to become pesto. Yields 4 servings | Prep Time: 5 minutes | Cook Time: 10 minutes 8 ounces uncooked spaghetti pasta 1 ripe medium avocado, pitted 1 tsp minced garlic 1/4 cup fresh basil leaves Juice from 1/2 lemon 2 tablespoon extra-virgin olive oil, plus more if needed 1/2 teaspoon kosher salt Freshly ground black pepper, to taste Lemon zest, for serving Directions 1. Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package. 2. While the pasta cooks, combine the garlic, lemon juice and olive oil in a food processor and pulse until smooth. 3. Add the basil and avocado and blend until creamy, stopping to scrape down the sides as needed. If the sauce is too thick, add a bit more oil. Add salt and pepper and blend one last time. 4. Drain the pasta and place it back in the pot. Add the avocado sauce and toss to coat. 5. Top with lemon zest, pepper, and fresh basil leaves, if desired.

The next big thing to rival the peanut butter cup! Skip the sugar and the dairy and let this morsel melt in your mouth without the guilt. Yields 12 cups | Prep Time: 10 minutes | Total Time: 20 minutes 1/2 cup coconut oil 1/2 cup cocoa powder 1/2 smooth almond butter 1/4 cup raw honey 1/2 tsp vanilla Directions 1. Melt coconut oil. 2. Blend all ingredients together in a food processor or blender. 3. Pour into paper lined muffin tin cups, about half full. 4. Freeze for 10 minutes or chill for 30. When firm, remove and enjoy. You can also seal in an airtight container and keep in the refrigerator or freezer for a quick sweet snack. Note: You can also make smaller ones in a mini muffin pan and get more per batch!