I can’t even think of how long I have been trying to perfect a ‘better banana bread’ recipe. Ideally, the recipe would be nutrient-dense, naturally sweet, high in protein, and without refined flours; and in a perfect world, the final product would also have the all of the banana bread flavor, texture, and crumb that makes it beloved – by practically everyone.

I am a sucker for different color vegetables: orange cauliflower! white asparagus! purple brussels sprouts! black kale! While it may seem like a novelty to some, for me, it adds a fresh new element to a vegetable I’ve cooked hundreds of times.

Getting a balanced breakfast in everyday can be a challenge; there never seems to be enough time, and it feels like you are making a choice between fast or healthy.

Entertaining Is complicated enough on its own; when you start trying to accommodate everyone’s special dietary needs and preferences, it can really start to feel like rocket science. Sure, that’s a bit of an exaggeration, but it’s rare that a group of more than 6 people can get together without a slew of food allergies, special diets, and/or eating philosophies.

I first heard about it probably a year and a half ago or so when watching a documentary that claimed moringa was a ‘miracle’ food that has incredible high, bioavailable nutrient, minerals, and amino acids. On top of that, it is an excellent supplement to our diets, as the nutrient content in our food supply becomes increasingly diminished.

One of the most common questions I get asked at cooking classes is about oils. Participants are interested in which oils are best for which cooking techniques, which have the most health benefits, and also which to avoid.

Whether hosting or guesting this holiday season, this dish will be the perfect compliment to your spread. The best part? It takes less than 20 minutes, and would be fine served warm or at room temperature if you’re short on room in the oven.

We tend to think stress is mainly a result of trauma or high-pressure situations. But our bodies are constantly reacting to physical, chemical, and environmental stressors – we just may not realize it: We deal with it all day long, and it has a damaging effect on our health. Stress results from exercising too much, sleeping too little, getting stuck in traffic, over-consuming sugar or caffeine, being on a crowded subway car, poor air quality… the list goes on and on.

Watermelons are an essential part of summer – and about this time of the year, I try to eat my fair share. While delicious by it’s sweet self, I love incorporating it into savory dishes like this salad. The watermelon compliments the peppery arugula and tangy pickled red onions. Topped with fresh mint and crunchy pine nuts, this salad is a perfect blend of colors, textures, and flavors.

I don’t know about you, but when summer rolls around, I prefer spending more time outside, and less time in the kitchen. And when I’m in the kitchen, I gravitate towards fast preparations that don’t require adding any extra heat to my kitchen. This chickpea salad is a perfect, no-cook preparation that is not only light and refreshing, but a complete meal, with a balance of protein + fiber + healthy fat.

At it’s most basic, romesco sauce is a red pepper and nut based sauce that originates from Spain. Recipes vary quite a bit – with many containing tomatoes and/or bread crumbs – but I prefer keeping it simple. This sauce has been in my rotation for years.

Too often, salads just don’t satisfy when served as a main dish. I love salads for lunch, or even a light supper, they can leave me hungry or looking to snack shortly thereafter. When I make an effort to include a good protein source, include a mixture of raw and cooked vegetables, as well as adding something crunchy to the mix — I’m totally satiated and content. This vibrant salad is not only rich in colors and textures, but also full of protein, fiber, and healthy fat that will fill you up and keep blood sugars stable.

I’ve been making a version of this salad every fall for the last five years or so. I love how seasonal celery root is the star of the show; its earthy – almost nutty – flavor pairs beautifully with kale. And both ingredients are hearty and ‘toothsome’ to satisfy cool weather appetites. In other words — this is not a dainty summer salad!

Ready to get your pumpkin fix? It’s that time of the year when pumpkin is stealthily sneaking into our desserts, breads, coffee — and even hummus and potato chip

If all goes according to plan, the summer season fills our days with warm days, blue skies, sunshine, friends, playtime, picnics and parties. Being in Chicago, I haven’t been able to enjoy much of the first items I mentioned (yet!) but hopefully you have had a chance to spend late nights and long weekends with your nearest and dearest.

Want to start your new year on the right note? Whether it’s January or June, we’re usually always looking for simple ways to boost our health, energy, and immunity. Superfood ingredients turmeric, ginger, cinnamon, raw honey, and apple cider vinegar blend together for a tart tea that can keep colds and flus at bay, improve digestion, combat cravings, clear skin…

Modern life doesn’t lend itself well to being mindful. With television, smart phones, computers, busy schedules, and mile long to-do lists, we find ourselves constantly on the move, surrounded with noise, and trying to keep up. Usually, the inevitable sacrifice that happens from busy lives is self-care. Despite being essential for a balanced life, eating well, exercise, and stress reducers (like meditation, yoga, deep breathing) often give way to make room for deadlines and appointments.

It’s been a long, cold, snowy winter in Chicago; and according to Mr. Groundhog – we’ll have to put up with 6 more weeks of it. Blah.

I’m sure you eat and cook with quinoa on the regular – but what about millet? Millet has an almost identical nutrition makeup at quinoa – containing all nine essential amino acids, fiber, and protein – but it does not enjoy the same level of popularity.

When I created this ‘chewy chocolate cookie‘ recipe – I received a lot of fan fare. I’ve heard that it’s been the winner in cookie contests (that featured traditional sweets) – and kids (of all ages) love them. One such fan requested a more basic chocolate chip cookie recipe that would satisfy cravings for the classic, all-time favorite treat. There’s nothing like warm chocolate chip cookies straight from the oven, right?

To me, fall means changing colors, crisp weather, chunky sweaters – and soup season. When the weather dips, I pull out my boots, and get a pot of soup on the stove. I crave hearty, chunky, thick soups that are a comforting meal in a bowl: and this recipe fits the bill.

Sure, I love to cook. But when it comes to doing so at home for myself, I like to make something that’s easy, will last awhile, and lends to simple reheating and preparation. I like to be able to grab something from the fridge and have a healthy balanced meal ready in minutes. A veggie bean-based burger fits the bill. They take about 30 minutes – from start to finish (clean up included!) – to make, and will be welcome additions to your fridge – or freezer – when hunger strikes.

If your weekend schedule isn’t already filled with summer parties, picnics, and BBQs – I’m sure it will be soon. Menus can sometimes be hamburger and hot dog heavy – and vegetarian, vegan or just generally health conscious folks worry there might be little to nothing for them to eat. My advice? Bring something to share!

There is nothing like enjoying a strawberry when it’s in season. Sure, they may be easily available year round – but you know spring is here when the strawberries arrive at the market at their peak: crimson, sweet, and juicy. I try to eat my fare share of fresh berries when they are at their best – and use them in sweet and savory dishes. This simple strawberry salad recipe is a great way to enjoy spring’s bounty and add a fresh burst of color to your table.

While the blue skies and warm breezes have yet to make their debut (in Chicago at least), spring is here. For some of you lucky folks, that means that a spring break is in order. I recently returned from a vacation (and birthday trip!) to Turkey. I was fortunate enough to enjoy delicious, fresh food and warm, sunny days.

There’s no doubt about it: I am coffee crazy. I love it in the morning, the afternoon, and even after dinner. For me, it is as much about the ritual and routine as it is the taste. I find myself craving the dark, bitter taste of espresso and haven’t been able to find a suitable replacement.

Soon it will be time to toast this year goodbye – and say hello to 2013. The time has arrived to reflect on what has passed and look forward to all that lies ahead. With the clean slate of a year ahead, my mind has been focusing on goals and resolutions – but I’ve also been thinking about the health, food, and wellness trends that will be gaining steam and making their debuts at restaurants, grocery stores, and your kitchens in the months ahead.

The holiday season is in full swing, and with it comes an abundance of food, drink – and cookies. Maybe you’ve already baked up a few batches of your favorites or are planning on it soon. This recipe for jam dot cookies was a favorite at the ‘Wholesome Sweets’ baking class a few weeks ago, and I’m excited to share it with you.

Thanksgiving is only a few days away, but this last minute recipe is easy enough to add to the menu without adding extra stress or burden. I promise that this fresh, sweet, and tart sauce is worth venturing into the hectic grocery stores to grab a bag of cranberries.

Lately, it seems like everyone I talk to is, was, or feels like they’re just about to be sick. The changing of the weather always seems to test our immunity, and I’m someone that likes to be prepared. Eating well, staying hydrated, and getting plenty of sleep can go a long way towards keeping healthy, but every now and then, despite our best prevention, a cold can catch us.

Yesterday started out more like ‘salad + smoothie’ weather, but it ended as a perfect ‘soup + stew’ evening. The blustery wind and rain rolled in just in time for our cooking class. This red lentil soup was the fan favorite of the crowd – it was also one of the most basic recipes. Red lentils have a really short cooking time and don’t hold their shape very well. Their naturally ‘mushy’ texture makes them perfect for thick, hearty soups.

Beets: Most people love them, or loathe them. I happen to fall into the ‘love’ camp. When I was creating recipes for my recent ‘Seasonal Spotlight: Root Vegetables + Squash’ class, I knew I wanted to feature beets, but was unsure whether the participants would love or hate these brightly colored roots.

Yesterday we wrapped up Natural Foods Boot Camp with a Grains class. The focus was on whole, gluten-free grains like quinoa, amaranth, millet, and brown rice. The recipes ranged from granola to cornbread to risotto – and everything went over pretty well! This black rice dish was a favorite for its vibrant colors and delicate flavors.

If you are shopping for lentils, you’ll find a whole bunch of options to pick from. Red, green, brown, black, white, yellow… Besides being different hues, they also all have slightly different tastes and textures. As lentils are an amazing source of plant-based protein, its great to experiment with different varieties to see which you like best.

I’ve never had much success with herb gardens. Try as I might, my attempts at growing herbs indoors have all resulted in sad-looking, wilted greens that never yield enough for more than a few recipes

I have been working on my first E-Cookbook, “‘Natural Foods Boot Camp: Greens, Beans + Grains’ since January of this year. It was a lot of testing, tasting, shooting, writing, and editing… and it’s been great to be able to share the final copy with clients, friends and family; I am thrilled with the support and positive feedback.

Summer’s here. So if you haven’t already busted out your blender, what are you waiting for? I enjoy smoothies all year long, but they are particularly refreshing on a hot day. This recipe has a tropical feel; and with just a few ingredients you can whip it up in no time – without breaking a sweat.

If you have resolved to turn over a new, healthy leaf in 2010, one way to receive maximum benefits with minimal effort is to boost your consumption of leafy greens

Despite the summer warmth we’ve enjoyed lately, spring has just begun. Soon, asparagus and ramps will make their market debut and their green presence will officially end the long, gray winter. We started getting into the spring spirit at yesterday’s Vegetarian Feast cooking class. The hands-down favorite recipe were for these roasted carrots.

Sadly, our Natural Foods Boot Camp at Whole Foods Market is almost over! We have had so much fun testing and tasting a variety of Green, Bean, Grain, Drink + Treats recipes. Last week we tackled ‘Juices + Smoothies’ and I wanted to share a recipe from the class.

I was looking over recipes from last year’s Natural Foods Boot Camp at Whole Foods and was reminded of this lentil dish. I love that this recipe is so simple, uses only a handful of ingredients, and yet is so warming, satisfying, and flavorful

Yesterday, I led a private cooking class to kick off the holiday season. It was a small company’s holiday party and I was invited to demonstrate some simple, fresh, and healthful appetizers. With seasonal celebrations looming, now is the time to add some fun recipes to your arsenal that will make you the hit of the party.

Roasted cauliflower is not only one of my favorite ways to eat vegetables, but also one of my hands down favorite foods. Something magic happens when you mix cauliflower with a little oil and salt and add it to a hot oven; an otherwise bland, boring, flavorless vegetable transforms to being crispy, caramelized, and full of flavor.

If you arelooking to do one thing to prepare for the all too fast arrival of cold and flu season, I would suggest having this recipe in your arsenal. Miso, ginger, kombu, and shitake mushrooms are rich in anti-oxidants and supercharged immunity boosters. If you keep all of the ingredients in your fridge and pantry (I recommend you do!) miso soup is easy to whip up as soon as you begin to feel under the weather.

My very first blog post was about a dinner I cooked at Elewa Farm in Lake Forest. A year and a half later, I am happy to report on my most recent visit there with the students in the Center for Conservation Leadership . The program focuses on environmental responsibility and activism, and our morning cooking class addressed how to eat locally, sustainably, and healthfully – in the midst of winter.

Before picking up Peter Berley’s ‘The Flexitarian Table’ I was clueless about how to create a brown rice risotto. I used to take a traditional approach, and just substite brown rice for the arborio. The problem, besides being time consuming, was that no matter how long I cooked it for, the grain always had an uncooked center.

This recipe was inspired by a post I saw on Elana’s Pantry for blondies made with almond butter. Elana’s website is a fantastic resource for people with wheat allergies looking for simple, satisfying, sweet (and some savory) recipes.

In regards to New Year’s resolutions, people can be divided into three groups: those who succeed, those that fail, and those that want nothing to do them. Regardless of which camp you belong to, this year, approach the subject with an open mind, and perhaps, a new perspective.