Sheet Pan Tofu Stir Fry

Sheet pan recipes are taking over the blog world and for good reason! They not only make weeknight dinners much easier in terms of the cooking process, but also in terms of clean-up. All you need to clean is the cutting board, knife, a bowl and the baking sheet. No pots or pans or multiple cookware items.

Sheet Pan Tofu Continue reading

Lentil Veggie Pot Pie with Sweet Potato Crust

This month’s Recipe Redux challenge began with quite a fun little game! In honor of closing out 2016, we were instructed to grab the nearest cookbook and turn to page 16, 21, 216 or a combo of 2-0-1-6 and redux that recipe.


Being in my kitchen when I read this, I reached for the Throwdown with Bobby Flay cookbook that my mother-in-law had gotten me years ago. While I absolutely loved that show and watch my fair share of Beat Bobby Flay these days, the cookbook has been more like decoration since we moved into our house 2 years ago! Time to dust it off and get creative! Continue reading

Wild Blueberry Apple Spiced Slow Cooker Oats

Disclosure: By posting this recipe I am entering a recipe contest sponsored by Wild Blueberries and am eligible to win prizes associated with the contest. I was not compensated for my time.Β 

Since college, whenever I am back at my parents in CT for Thanksgiving I run the Thanksgiving day 5k. I started running it with friends and then years later, my parents joined in too. Having a bowl of warm oatmeal has always hit the spot for me in cold weather but, it’s also my must-have pre-race breakfast! I throw different fruits and nuts or seeds in my oats all of the time and most often enjoy them pre-race with an easy ripe banana and spoonful of peanut butter now. Growing up, however, my oats would be topped with plenty of brown sugar, maybe enough to negate the soluble fiber’s positive effect on my blood sugar. When I think of the holidays, having oats mixed with more sugar on apples for a delicious apple crisp comes to mind! Continue reading

Crispy Honey Mustard Tofu Sandwich

Disclosure: I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.


While I love a good piece of high quality bread, and eat hummus daily, I don’t make sandwiches nearly enough! For some reason, as I have gotten older, I have only been having sandwiches on a rare occasion for breakfast with an english muffin or, while out to lunch.

Playing with these fabulous new Sabra spreads for The Recipe Redux has surely reinvigorated my love for a good sandwich though, and I see lots of toasted ones and paninis on my fall and winter weekly menus!When I received the three spreads, I tasted them all and was amazed by the flavor packed into the garlic herb variety but, as I got to testing, found my new creation for the honey mustard was best. They are all delicious, easy to use in a squeeze bottle (no knife or utensils required!), and have 75% less fat than mayo.

When I began eating a more plant-based diet in grad school, I was getting protein from legumes, eggs, nut butters, whole grains etc. One food that took me a really long time to love was tofu! Continue reading

Grandma’s Oatmeal Chocolate Chip Cookies {Healthified}

I am very excited for my first post with The Recipe Redux! What better way to start blogging with a group of fabulous RD’s and food-bloggers than with a recipe from my childhood.

So, what is this Recipe Redux that I speak of? It is “the first and only recipe challenge founded by registered dietitians, focused on taking delicious dishes, keeping them delicious, but making them better for you.” Dietitian and communication experts Regan Jones, Deanna Seagraves-Daly and Serena Ball (of Teaspoon Communications) “founded the group on the belief that healthy eating should always taste delicious.” Just like many other RD’s, that is exactly why I started blogging! Continue reading