Quinoa Sesame Stir Fry
Here's an idea for a vegan stir fry that is packed with protein and flavor. I became obsessed with bean sprouts and spinach this week - the way both can be crunchy and tender at the same time, not to mention loaded with vitamins. Some shitake mushrooms would have also been wonderful in this dish -- I will be sure to try that next time!

Skinny Stuffed Mushrooms
This recipe will probably inspire a really gooey, cheesy spinach artichoke dip... for now, it's just yummy stuffed mushrooms, made the skinny way.

Sweet Potato Skins
Baked with Gorgonzola cheese and homemade bacon bits... it's a party in your mouth... enough said!

Warm Brussels Sprouts Salad
This is probably the healthiest obsession I've ever had ... Brussels sprouts! And lucky for me, they are in season. If you don't think you are a fan, this recipe should make you a believer. It's easy and made with less than a handful of ingredients, one of those being bacon... sold yet?!

Fruit & Feta Summer Salad
Here's an easy one for the dreadfully hot days we are having: add some refreshing fruit to your salad for a sweet twist. I say fruit instead of watermelon (as pictured) because you can easily swap the watermelon for sliced peaches, pineapple, berries, cherries, mangoes or a bit of each.

Smashed Baby Yams
This is one of my favorite recipes to date! I've seen people make these with Yukon or small red potatoes. What I love about mine is how beautiful they are (look at those colors!), and the sweetness that the baby yams add. Plus, they are easy to make and beautiful to entertain with... but I still made these just for me.

Caprese Quinoa Salad
I forgot how much I love quinoa -- then I made this! This recipe is great as an entree or as a side dish. As an entree it serves two, as a side dish it can serve four. Remember, quinoa is the only grain that's a complete protein, meaning it contains all of the essential amino acids. It's also packed with fiber, and it's cheap!

Tostonsitos
Tostones are a delicious staple in Latin American cuisine. Unlike sweet plantains, they are cooked before they are ripe and twice-fried. Mine are crunchy and salty without the mess and the nasty fat that comes from deep frying them. I didn’t think it was possible, but here is the proof.

Dress to Impress Salad
This salad has gotten a lot of press from my friends and family. From the sweet and tangy balsamic dressing to the combination of ingredients, I've made this salad a staple at my table every time I invite people over for dinner. I make it just for me all the time, too.