Inspired by lunch at La Cueva del Chango in Playa del Carmen, Mexico, this soup just tastes natural and authentic. There are no crazy spices and stocks to add flavor, it all comes from the ingredients -- poblano peppers, onions, garlic, cilantro, yogurt and chicken breast. It's what I love most about authentic Mexican cuisine.

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?!

The Fit Cook's Pho
I love when recipes come together by accident! I was sauteing some veggies for a frittata and made more than I needed. I put the leftovers in a big white bowl and suddenly imagined them in broth and noodles. Just a few minutes later, dinner was served.

Creamy Banana Soup
I had this soup at Jacob's at the Hotel Kura Hulanda  during a trip to Curacao. I had to ask if by banana they meant what we call bananas or plantains. As it turns out, it was plantains. The server warned me against it because she finds it too sweet. This made me want to try it even more!

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.

Veggie Omelet
Never underestimate the power of an omelet to be quick, easy, filling and deliciously versatile. In less than 10 minutes, you can make yourself a gourmet breakfast, brunch or dinner that won't break your diet or the bank. Make this your own by adding fresh or sun-dried tomatoes, fire roasted peppers or any other veggie you like.

Sweet and Sour Soup
This impromptu soup may  become one of my favorites. It was supposed to be a Creamy CarroTomato Soup, until I decided to throw a few more ingredients in the pot and take it to a whole other level. You'll love it.