Mustard greens are slightly peppery and are a rich source of iron, magnesium, calcium and vitamin C.

This simple brine helps tenderize and keep the chicken breasts moist and juicy. 

My take on classic broccoli salad uses the entire veggie, from florets to stem, and gets tossed with curly kale, toasted walnuts and dried cherries in a light, creamy dressing

These rice krispie treats get an added layer of flavor from nutty brown butter and flaked sea salt

This lemony and packed full of herbs tabbouleh is made gluten free with sprouted brown rice.

Hearty brown rice is topped with ground turkey flavored with ginger, garlic and mint. A quick and easy dinner perfect for any night of the week. 

Brussels sprouts are finely shredded and tossed with apples, walnuts, avocados and pomegranate seeds in a light citrus dressing. This salad is perfect for a large group. 

My vegan take on buffalo wings. Tender cauliflower bites are dipped in a tempura-like batter, fried until crispy and then doused in buffalo sauce.

Red quinoa is tossed with black beans, roasted butternut squash and pumpkin seeds then coated in a light and tangy dressing.

When it's breakfast but you need a chocolate fix. 

This sweet and sticky caramel sauce is kicked up with whiskey.

These mini cheescakes are vegan, no-bake and contain no refined sugar. The best part is the vegan salted caramel drizzled on top. 

Cauliflower rice is subbed in to keep this risotto light, low-carb and keto. Topped with seared scallops, chives and wild mushrooms this is a great gluten-free dinner. 

Rich and velvety chocolate truffles with the added bonus of CBD oil. The perfect 2 bite dessert when you need to unwind.