Creamy oatmeal is topped with homemade date butter, blueberries and toasted coconut flakes. 

This focaccia is topped with baby tomatoes and rosemary then baked in a round cake pan

This baked pasta is ooey, gooey and gluten-free thanks to Barilla Chickpea Rotini 

This dairy free smoothie is a perfect on the go breakfast or mid day pick-me-up. 

This granola tastes and smells like banana bread. Filled with nuts, coconut oil, spices and flax seeds it goes great on yogurt, chia pudding or on its own. 

Raw candy striped beets, a variety of radish and edible flowers are tossed in a light lemon dressing and finished with a chunk of creamy feta.

This light, creamy and fruity chia seed pudding is perfect on its own or swirled into your favorite yogurt. 

One of the quickest and easiest side dishes. Blistered peppers topped with lemon, parmesan cheese and flakey sea salt. 

Blistered shishito peppers are tossed with soy sauce, sesame oil, sesame seeds and green onions. Salty, smoky and sometimes a little spicy.

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

This miso and brown butter pasta has an umami like flavor, similar to carbonara but without the cheese.

This simple dish comes together in about 20 minutes and features ONLY 5 ingredients (minus salt and pepper).

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

Leftover cooked rice and not sure what to do with it? Try making this sweet breakfast pudding