Corn-Potato Chowder

Based on a recipe from Bon Appetit magazine, this chowder has layers and layers of savory, smokey, toasty, umami-laden flavors. It’s amazing. The one jalapeño adds subtle smokiness and no heat; if you want heat, add another pepper.

This is also a very forgiving recipe—it can be made vegetarian or vegan by using vegetable stock, leaving out the … Read more

Spiced Moroccan Stew (Harira)

Spiced Moroccan Stew (Harira)
This is a wonderful stew with complex layers of flavors—in fact, it’s now on permanent autumn/winter rotation in my home! For a vegan version, use vegetable stock, skip the chicken, and use a coconut-based yogurt.

4 tablespoons olive oil
1 large onion, diced (about 2 cups)
3 stalks celery, diced (about 1-1/2 cups)
3 large carrots, … Read more

Individual New York Cheesecakes

These are so delicious that you might be tempted to eat two—which I recommend!

Individual New York Cheesecakes
Yield: 12 servings /  each serving = 254 calories, 5g net carbs

CHEESECAKE
16 ounces organic cream cheese, room temperature
2 large organic eggs, room temperature
1/2 cup organic sour cream
1/4 C. Swerve + 1/2 tsp. liquid stevia
1/4 teaspoon sea … Read more

Mushroom-Broccoli Pot Pie

This pot pie is a savory addition to a vegetarian autumn or winter table.

Mushroom-Broccoli Pot Pie
Yield: 4 servings // per serving: 388 calories, 9g net carbs

2/3 cup chopped onions
2/3 cup chopped celery
1 tablespoon extra virgin olive oil
3-1/2 cups whole small mushrooms
4 teaspoons dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
2 … Read more