Tag Archives: dinner

May 1, 2013 · 6:41 am

Simple Slaw Salad with Salmon

Meet my new favorite meal for spring. This plate has so much good stuff going on I’m not even sure where to begin. You’ve got your omega-3s in the salmon, and an extra anti-inflammatory boost from covering the fish in curry powder. Pair that with a slaw of raw veggies in all their glory, pure and unwilted delivering enzymes, nutrients and a delicious crunch. Oh, that crunch…

Raw foods can be so refreshing this time of year and adding them to your meals adds a whole list of health benefits including improved digestion. Foods that are raw come with enzymes which help to get the whole digestion thing started. That means your body doesn’t have to work as hard to break the food down all on its own. And you know what that means? More energy for you!

Healthnuttiness aside, what I love about this is you can make the slaw salad ahead of time (it’s actually even better the next day) and, if you plan it right, have dinner and lunch (or lunches) covered. Cook once, eat twice!

As for the salmon, it doesn’t get any easier than sprinkling on a little curry powder and sticking it under the broiler. I said this is my new favorite meal for spring for a reason… no cooking. no clean up. no reason not to be outside playing!

Simple Slaw Salad and Salmon

Ingredients

1/2 head of Napa cabbage, grated
6 carrots, grated
1 bunch basil, thinly sliced
3 limes, juiced
2 tbsp extra-virgin olive oil
2 salmon filets
curry powder
salt and pepper

Directions

In a large bowl, combine cabbage, carrots, basil, then toss with lime juice and olive oil. Add salt and pepper to taste.

To start the salmon, heat the broiler. Place filets on a foil-lined baking sheet skin side down and dust the tops of the fish with curry powder to just cover the filets and sprinke with salt and pepper. Broil salmon 6-8 minutes.

Serve slaw topped with salmon and enjoy!

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Tagged as 30 minute meals, anti-inflammatory, dairy-free, dinner, entertaining, gluten-free, greens, omega-3s, recipes, salad, side dish, spring

April 3, 2013 · 9:56 pm

Dinner for One: Sweet Potato with Kale and Avocado

This is one of my favorite simple meals that I tend to make when I’m just cooking for myself. It’s super low maintenance (read: one pan) but has tons of flavor and is totally satisfying. It’s just simple ingredients that are easy to cook and happen to combine quite well together. By adding extras like garlic and lemon too, simple vegetables turn into the world’s simplest gourmet tasting meal for one. Did I mention how simple it is?

On a night when it’s just me, I can throw this together in about 30 minutes and be on the couch with dinner in one hand and the remote in the other, ready to relax and catch up on the girly portion of our DVR.

Sweet Potato with Kale and Avocado

Ingredients:

1 sweet potato
1/2 bunch kale, torn from stems and roughly chopped
1/2 yellow onion, thinly sliced
1 clove garlic, minced
1 tbsp extra virgin olive oil or virgin coconut oil
1/2 avocado, sliced
salt
lemon

Directions:

Preheat oven to 350 degrees, wrap sweet potato in foil and bake 30-45 minutes, until soft.

In a large skillet, heat oil over medium heat. Add onion and saute 5-7 minutes, until translucent and beginning to brown. Add garlic and cook 1-2 minutes more. Add kale and stir to coat with oil. Cook about five minutes until greens begin to wilt and shrink.

When sweet potato is done, unwrap and cut it in half. Mash the potato with a fork and then top with greens mixture. Add sliced avocado, sprinkle with salt and give it a little squeeze of lemon.

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Tagged as 30 minute meals, anti-inflammatory, dairy-free, dinner, gluten-free, greens, leafy greens, vegan, vegetarian

March 13, 2013 · 9:11 pm

St. Patrick’s Day Spinach Pesto Pasta

I watched maybe four episodes of “Chopped” last night. It may have been a bit much… because when I just went to the kitchen to make dinner, I created my own little mystery basket. Except instead of exotic or ridiculous ingredients, mine were things in the fridge that are about to go bad… I had to get rid of some spinach. And the broccoli was looking a little peaked. (Please don’t tell the judges.) So there was that… From the pantry I scrounged some staples: pasta, garlic, onion. Done! I’m going to make a spinach pesto with sauteed broccoli and penne. Boom! And that’s how it went. Pretty lame for “Chopped,” I know, but the approach sure beat opening the door to a near empty fridge, sighing and saying, “We have no food!” Which is how I probably would have reacted just a few years ago…

Instead, I accepted the challenge and tried my damndest to impress my judge (the husband). And here’s the oh-so-appropriately-timed St. Patrick’s Day pesto pasta we ended up with for dinner:

St. Patrick’s Day is a favorite holiday of mine. And when I looked down at all that green goodness on my plate I couldn’t help but smile at the timing. I would totally make this, or even just the pesto for a St. Patty’s Day party. Festive, and good for you! Skip the green beer and load up on this. (Note, I said green beer. I have no problem with beer… just for the record.)

Meanwhile, on my little episode of “Chopped”… The judges were speechless and practically licked their plates clean…

And there’s still plenty of pesto left over to use in dressings and to dip things in between now and the actual St. Patty’s day. This pesto (which is similar to this one) is a super sneaky way to get in more greens, which are good for you on every level – improving circulation, bringing in oxygen, detoxing cells and even lifting the spirit. They’ll also help counter act some of the not-so-good for you stuff (read: green beer) we may over do in honor of our patron saint in green….

St. Patrick’s Day Spinach Pesto Pasta

Ingredients:

For the pesto:
1 bunch spinach
1/2 cup walnuts
1 clove garlic
1 lemon
1 handful basil
1/4 cup extra-virgin olive oil
1/4 tsp salt

For the pasta
1 box whole wheat or brown rice pasta
1 bunch broccoli, cut into florets
1 onion, diced
1 tbsp extra-virgin olive oil

Directions:
Cook the pasta according to package instructions.

For the pesto, first put garlic clove in food processor and process to chop. Then add walnuts and chop. Add spinach, olive oil, lemon juice, salt and process into a smooth consistency. Last, add the basil and process until evenly blended and smooth. Add more olive oil and/or water until desired consistency is reached.

In a large skillet, heat 1 tbsp olive oil over medium heat. Add diced onion and sautee until translucent. Add broccoli florets and sautee about 10 minutes until cooked through.

Top pasta with broccoli mix and then pesto.

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Tagged as 30 minute meals, anti-inflammatory, dairy-free, dinner, dips, gluten-free, greens, leafy greens, nutrition, pesto, spring, vegan, vegetarian

February 25, 2013 · 9:30 pm

Curried Sweet Potato & Ginger Soup

It may look like just soup… but this is so much more than that. That little bowl right there is jam packed full of flu fighters – ginger, garlic, onion and sweet potato. We’ve been cramming these ingredients into alot of meals these days to help get us through the winter flu-free. So far it’s working (knock on wood). And with delicious finished products like this rich, creamy soup, getting that daily dose has been quite tasty, I must say.

Here’s a little more about why each of these four ingredients can help keep you from getting sick:

Ginger: Ginger is a root and has extremely strong anti-inflammatory, anti-oxident and anti-microbial properties. It’s long been a remedy to treat nausea and upset stomach (think gingerale on the airplane). Ginger is also an immune booster. Its heat drives circulation, warming the body and even causing a sweat to break. This helps to move colds and flus out of the body and leads to overall detoxification, which is necessary to maintain good health.

Garlic & Onion: Garlic, onion and other white vegetables are the scrub brushes of the vegetable world. When consumed, they get in there and scrub away the stuff that our bodies need to get rid of – viruses, bacteria, parasites (ick). That pungent smell you get when you cut into them comes from sulfides, which give them their anti-viral and anti-bacterial properties among other health benefits.

Sweet potato: Just like its orange-fleshy cousins, carrot and butternut squash, the sweet potato is oozing with vitamin A, vitamin C and manganese - critical components for immune support and function. What’s more, they taste like dessert – quite a delicious way to load up on the essentials.

One more pro: curry, with its bitter and drying spices, helps to clear mucus and reduce inflammation as well. For centuries civilizations have used curry to flavor and to preserve their food. In fact the combination of ginger, garlic and turmeric is one of the oldest in the book dating all the way back to between 2500 and 2200 B.C. making curry possibly the oldest dish on the planet. Looks like those ancients were on to something….

Curried Sweet Potato and Ginger Soup

Ingredients:

4 medium-sized sweet potatoes, peeled and cut into 1-2″ chunks
3 shallots, peeled and chopped
4 garlic cloves, peeled and minced
1 tbsp freshly grated ginger root
2 tsp curry powder
3-4 cups chicken stock
1 tbsp extra-virgin olive oil (or virgin coconut oil)
1 can coconut milk

Directions:

Preheat oven to 425 degrees. Once you’ve chopped the sweet potatoes, spread them out on a baking sheet, then drizzle with a little olive and a few shakes of salt and pepper and toss. Bake for about 25-30 minutes or until the potatoes are browned.

Heat a large pot over medium heat. Add olive oil. Then add shallots and cook for 2-3 minutes, until translucent. Next add the garlic and ginger and cook another minute or so. Then stir in the sweet potatoes and cook five minutes. Add chicken stock and bring to a boil. Lower heat and pour in coconut milk. Sprinkle in some salt, pepper and a little cayenne, if desired. Cover and simmer fifteen minutes.

To blend the soup into a smooth, creamy consistency, you can use either a blender, food processor an immersion blender. If you’re using a blender or food processor the steam can create pressure and cause the lid to pop off. So take caution and blend in batches if necessary.

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Tagged as anti-inflammatory, cold & flu-fighters, curry, dairy-free, dinner, fall, food, gluten-free, healing, recipes, vegan, vegetarian

December 3, 2012 · 8:56 pm

Sweet Potato, Kale and Quinoa Salad

As I sit down to write this, it feels a little like calling an old friend you haven’t talked to in years. There’s some guilt for having let so much time go by, a bit of awkwardness getting to where you left off, and oh, where to begin….

I must say, it’s good to be back in the food/health region of the blogosphere. I think I mentioned, we’ve been renovating our new house over the past two months or so now. In that time, I’ve been orbiting, lost in the home design section of the Internet – obsessing beyond control over very important things like differences in white paint. Now that I’ve successfully memorized Benjamin Moore’s entire collection and learned all there is to know about kitchen appliances, I think I’ve had enough…. it’s time to come back.

Side note – I must say, I have a renewed appreciation for the way we communicate online today – being able to share and find information with some keystrokes and a click. I feel as though I’ve learned another language – mostly from people like me just across the blog-o-pond. As I return to my own neck of blog-land, I’m excited to contribute what I know and love - oh-so-good-and-good-for-you food – so others may enjoy and benefit.

We got our knives, bowls and other kitchen tools out of storage a few weeks ago and I found myself itching to get back into the kitchen. Don’t get me wrong, I enjoyed having the excuse not to cook and letting others (my mom) do it for me while I pinned planned. I really didn’t think I missed it. But I did. I really did. This salad here is one of the first meals I’ve cooked in months. And oh, it tasted so good.

It’s good to be back.

Sweet Potato, Kale and Quinoa Salad

Ingredients:

1 cup quinoa
2 cup water
2 medium sweet potatoes, peeled and cut into 1 inch chunks
1 red onion, thickly sliced
4 kale leaves, removed from stems and torn
sunflower seeds, toasted
extra-virgin olive oil
juice of 1/4 a lemon
1 teaspoon apple cider vinegar
1 tsp balsamic vinegar
sea salt
black pepper

Directions:
Preheat oven to 400 degrees.

Rinse quinoa well. In a medium sauce pan, bring 2 cups of water to a boil (add a pinch of salt), then add drained quinoa. Cover pot, lower heat and simmer for 15-20 minutes. Once all the water is absorbed and you can fluff quinoa with a fork, remove from heat and transfer quinoa to a large mixing bowl. Set pot aside – you’ll use it later to toast the sunflower seeds (one less pot to clean later… right, Ross).

Place sweet potatoes and red onion on baking sheet. Drizzle with two tablespoons of olive oil and sprinkle with salt and pepper then toss to coat with oil. Roast for 30 to 35 minutes. When slightly golden, remove from oven and set aside.

While the vegetables cook, prepare the kale and sunflower seeds. In a medium bowl, marinate kale with a pinch of salt, lemon juice, apple cider vinegar and a drizzle of olive oil. Mix well, massaging the kale until it begins to wilt.

Next, get your pot you used for the quinoa. Place over medium heat and drizzle a bit of olive oil into the pot. Add sunflower seeds and toast, stirring occasionally until they begin to brown slightly. When toasted, remove from heat.

To your bowl with the quinoa, add the roasted vegetables and marinated kale and sunflower seeds. Drizzle a bit of balsamic vinegar and olive oil, and season with salt and pepper to taste. Toss well and serve.

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Tagged as dinner, fall, leafy greens, recipes, salad, vegan, vegetarian

May 19, 2012 · 12:08 pm

Curried Chickpeas with Kale

It’s been one of those weeks. You know, when you start out with the best of intentions… a Sunday trip to the store, a fridge stocked full of fresh food just waiting to be turned into something delicious. And then life happens, work takes over and next thing you know you find yourself eating a LaraBar at your desk at 8 p.m. wondering how long an uncooked whole chicken stays good in the fridge. Does this happen to you? Or is it just me?

My problem is I do enjoy to cook, but often my eyes and intrigue are bigger than my tight schedule allows. If it’s going to be a busy week, I try to make a few staples (grains, beans, veggies, etc.) in advance and keep them in the fridge so I can throw something together in a pinch. This chickpea recipe is a great one to keep on hand. You can use canned chickpeas or make your own ahead of time (they’re so much better, and cheaper too). To turn them into a meal, all that’s left is a little chop and saute and you’re about 15 minutes to done. Simple as a chickpea.

Curried Chickpeas with Kale

Ingredients

1 tbsp extra-virgin olive oil
2 cups cooked chickpeas (or 1 can)
3 tbsp Thai green curry paste
1 yellow onion, chopped
3 garlic cloves, minced
1 bunch kale, stems removed and leaves torn
3/4 cup unsweetened coconut milk
3 tsp tamari or soy sauce
juice from half a lime
1 tbsp honey
cilantro, chopped (optional)

Directions:

Heat olive oil in a large skillet. Add onions and cook until translucent, about 2 minutes. Add garlic and 2 tbsp curry paste. Stir until paste is dissolved into mixture. Add chickpeas, tamari, sweetener and lime juice. You can add water if the mixture becomes dry as it simmers. Add kale and stir to mix with chickpeas as the greens begin to wilt and reduce down. Cook for about five minutes, then add coconut milk and warm (not boil) another minute or two. Stir in 1 tbsp curry paste evenly throughout.

Serve as is or over brown rice and topped with cilantro.

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Tagged as 30 minute meals, anti-inflammatory, dairy-free, dinner, gluten-free, leafy greens, recipes, thai, vegetarian

May 1, 2012 · 7:06 am

Arugula Pesto

Before you read any further, just guess how many cups of leafy green things are in this bowl? This is like that game with the jelly beans… if they were pureed.

Got your number?

2? higher.

4? higher.

7? higher.

10? You got it, 10. There are 10 cups of leafy green vegetables crammed in there! It’s jam-packed and oozing with the essence of spring: greens, greens and more greens. You’d have to eat one massive salad… Or you could put a tablespoon or two of this stuff on top of something satisfying and delicious, like pasta. Mmmmm.

The bright green color is so vibrant it glows. And for the body, it has the same effect. The more green leafy things you eat, the more oxygen gets into the body, feeding O2 to your cells and improving blood flow. You’ll also take in more materials (vitamins, minerals, etc.) that your body needs to make new, healthy skin cells. Every day your body is working to replace the million (yep, million) you shed in a day. And every day, or every meal for that matter, is an opportunity to improve the way you look and feel. Give your body what it needs and it will do what you ask of it in return. And when it comes as compact and tasty as this pesto sauce, how could you not??

This arugula pesto is a bit of a different take on the traditional. It skips the cheese and instead relies on peppery arugula, sweet basil, garlic and spices for flavor. The combination is so fresh and delicious, you might wonder why pesto ever needed cheese in the first place… The pine nuts turn into a rich, creamy base and along with the olive oil they provide healthy, satisfying fat that helps you absorb all the nutrients from the raw greens.

Everything in here is 100% raw too, which means none of the ingredients have been cooked, leaving the nutrition and enzymes in the foods themselves intact. Enzymes help break down foods in the body so they’re easier to digest and the process takes up less energy on our part. The energy saved from digestion can then be put to use in other areas, like cell growth and repair.

A squeeze of lemon at the end brightens it up and brings all the flavors together…

Arugula Pesto

Ingredients:

2 garlic cloves
1 cup pine nuts
1 tsp salt
½ tsp black pepper
½ tsp oregano
2 cups basil
8 cups arugula
½ cup extra virgin olive oil
½ lemon, juiced

Directions:

In a food processor, pulse garlic cloves until finely minced. Add pine nuts and pulse until it becomes like a paste. Add salt, pepper and oregano and pulse. Add basil and pulse. Add arugula, two cups at a time and pulse until smooth. When all of the greens have been mixed in you should have a smooth green pesto. With the food processor running, slowly stream in olive oil through the small opening at the top. Squeeze in lemon and pulse again.

Just look at that glorious glowing green goop…

From here you can use it a number of ways. Serve it as a veggie dip alongside a crudité platter. Spread it on a sandwich. Add a little more olive oil for a salad dressing (green to the n^th power!). Or drizzle over some pasta and spring veggies, like this:

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Tagged as 30 minute meals, anti-inflammatory, dairy-free, dinner, entertaining, gluten-free, leafy greens, recipes, salad dressing, sauce, vegan, vegetarian

April 18, 2012 · 12:36 pm

Whole Herb Roasted Chicken

I used to say I could be a vegetarian simply to avoid ever having to handle raw meat. I had no problem eating it, but I didn’t like to touch it. Ick! So I mostly stuck with vegetables. And crudites became my comfort zone. Now, I am a little more mature and can handle touching a chicken breast. But there are plenty of other things about the meat we buy and eat that deserve an “Ick.” There’s the close quarters, poor conditions and cruel treatment to the animals… the questionable feed, antibiotics, hormones and additives. I’m sure I’m not telling you anything new here, but if I am, read up so you can make informed choices about the meat that you do purchase.

The good news is there are more options available now beyond conventional – organic, free range, cage free, pasture raised… but some of these terms are pretty loosely defined and can be interpreted all sorts of ways. When buying chicken, opt for organic or pasture raised. Organic means the chickens were given no antibiotics, no hormones and only organic feed, but it doesn’t necessarily tell you anything about the animals’ living conditions. Pasture raised means the birds spend their waking hours on pasture and are only housed at night or in severe weather conditions. They’re free to forage for grass, grub and crawlers — as nature intended — but their diet may also be supplemented with grain. Remember though, pasture-raised does not mean organic and vice versa.

Like all things, you get what you pay for and higher quality meats are more expensive – sometimes twice as much as conventional. Go for quality over quantity. This is the protein and fat that’s used to rebuild your muscles. It’s no place to be cheap. But if you’re eating meat three times a day, that can add up fast. The thought hurts my debit card… and colon. Eating that much meat can be extremely taxing on your digestive system, especially if not accompanied by lots of fiber-rich vegetables to keep things moving along, if you know what I mean.

With some planning though, you can actually save money and make up for the added cost of organic. Like my shopping math? But really, with a little economical thinking, you can get more for your money. For starters, try buying the whole bird. It’s seriously about the same price I used to pay for two organic chicken breasts. And you get a whole chicken. I wondered why no one had told me this before? And why had I only been eating chicken breast?? How blah.

What I once relied on Eatzi’s to feed me, I now make for myself. And holy chicken thighs! This is so much better. Cheaper. And healthier. I’ll buy a pasture-raised or organic whole chicken and either roast or boil it; then use the meat throughout the week, adding it to stir fried veggies, soups and salads. I use whatever herbs I have on hand (or that came in the poultry herb mix) – rosemary, thyme, oregano, sage – for the outside seasoning. And on the inside, I stuff it with aromatics like onion, garlic and lemon. The end result is one tender, juicy, delicious whole chicken. Cut it up, remove the meat and have it ready to add to your favorite vegetable dishes.

If roasting a whole bird isn’t old-school domestic enough for you, wait till I tell you about what you can do with the bones… That’ll be another post. For now, I give you the best herb roasted chicken you will ever put in your mouth. Mmmmmm.

Whole Herb-Roasted Chicken

Ingredients

1 whole chicken
2 tbsp chopped fresh herbs (thyme, rosemary, oregano)
2 tsp salt
1 tsp pepper
2-3 tbsp extra-virgin olive oil
1/4 yellow onion
1-2 cloves garlic, smashed
1/2 lemon, halved

Directions:

Preheat oven to 425 degrees. Wash and dry chicken well and place in roasting pan. Combine chopped herbs, salt, pepper and olive oil and mix well. Stuff the inside of the chicken with onion, garlic and lemon. Rub the outside of the chicken with the herb mixture covering the top, bottom and all sides. Place roasting pan with chicken in oven and bake 45 min – 1 hour. Chicken is done when the crust is golden brown. Use a meat thermometer to check the internal temperature. When it’s done it should reach 180 degrees.

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Tagged as chicken, dinner, herbs, organic, recipes

March 1, 2012 · 9:35 pm

butternut squash + kale + white beans + quinoa

Things I will miss about winter:

1. My UGG boots
2. Using the excuse “It’s too cold” to do nothing but curl up and watch Bravo
3. Meals like this….

I’m coming to terms with the fact that this will likely be my last bite of butternut squash for awhile, which makes me a little sad. Is it weird to miss vegetables? Wait, don’t answer that… My husband on the other hand does not share my nostalgia for these peculiar-shaped roots. As the “chopper” of the household, he’d be happy if he never came head to head with one of these guys on the chopping block again. They sure are little boogers to get into, but man, it’s so worth it. That buttery flavor and heartiness make them the perfect healthy comfort food. Plus with their dye-your-skin-orange flesh they’re chock full of antioxidants to keep your immune system in tip-top shape, just when you need it the most.

Literally, all I did here is saute sliced red onion in a skillet. Add the squash. Then broth. Then kale. Then beans. Serve over quinoa and voila! You’ve got yourself a dinner that might make you miss b-squash too. It’s crazy healthy, and even crazier that it’s so delicious. I almost can’t believe it myself. Here’s the full recipe….

Butternut Squash with Kale and White Beans over Quinoa

Ingredients:

1 cup quinoa, uncooked
2 tbsp extra-virgin olive oil
1 small butternut squash. peeled and cut into cubes
1 bunch kale, torn into small pieces
1/2 red onion, cut into thin crescents
3/4 cup vegetable broth
1 can cannellini beans (or 2 cups cooked beans)

For the dressing (whisk all ingredients together to combine):

2 tbsp lemon juice
2 tbsp extra-virgin olive oil
1 small garlic clove, minced
salt and pepper

Directions:

Rinse and drain quinoa well. Bring 2 cups of salted water to a boil and add quinoa. Reduce heat and simmer 15 minutes until all of the water is absorbed.

In a large skillet, heat olive oil over medium heat. Add onion and saute until translucent, about five minutes. Add squash and stir to coat with oil. Cook 7-10 minutes. When the edges of the squash begin to sear and stick to the pan, stir in the vegetable broth. Cover and simmer about 10 minutes. When the squash is soft, add kale and stir to combine. When the greens have reduced, add white beans and stir to combine.

Serve over quinoa; drizzle with lemon dressing.

And enjoy that last taste of winter.

As sad as I am to pack up my UGGs and say goodbye to b-squash, I’m just as excited to move on to spring. To help you get your body ready for the season, I’m offering a Spring Clean Your Body program. Now is the time we can all use a little spring cleaning — inside and out. Sessions can be done individually or with friends. For more information, click here.

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Tagged as anti-inflammatory, butternut squash, dairy-free, dinner, fall, fall/winter, food, gluten-free, kale, leafy greens, quinoa, recipes, vegan, vegetarian

February 27, 2012 · 11:03 am

What’s for Dinner: Your Five-Night, 20-Minute Meal Plan (Glass Heel Guest Post)

It’s 6:30 p.m. and you’ve just barely survived Monday at the office. You’re hungry. You’re tired. And the last thing you want to do is stand over a stove like sweet little June up there (though she does look pretty darn cute in that apron). The reality is, most of us feel the frustration of the poor girl on the right. Look familiar? It’s a common predicament – you want to eat well, but you’re busy, life is hectic, and you don’t have the time to spend an hour, or two, in the kitchen (sorry, June). On top of that there’s the shopping, planning… oh, just the thought of it all can be enough to make a gal stress eat. Stop. Step away from the pizza delivery coupon…

What if preparing healthy dinners during the week didn’t have to eat up your whole evening, or be stressful and complicated? With a little bit of strategy and some prep work on the front end, you can pretty painlessly set yourself up for five nights of simple, nutritious and tasty meals that you can throw together in 20 minutes or less. This week I’m telling you how over on GlassHeel.com. Get a complete plan for the week with five nights of dinners, a shopping list with all you’ll need, and steps to help you cut down the prep work. Follow my guide and you’ll be set for a week of eating well, saving money and feeling accomplished in the kitchen – all without missing a beat on that busy schedule of yours.

Get my five-night meal plan here.

Tag Archives: dinner