Welcome to In the Kitchen!

I’m Julie – a chef, registered dietitian and cookbook author with a HUGE passion for food and good cooking.

I believe the best way to eat well is by cooking with whole food ingredients, preparing them in simple ways and enjoying food in community. My cooking style is fresh, wholesome, comforting and all-inclusive. My greatest passion is helping others build confidence in the kitchen and taking the “chore” out of cooking, one recipe at a time.

So join me In the Kitchen! I'll be using this space to share recipes, cooking videos and photos of goodies I create to support us being healthier together.

Stick around – you’ll find something new and delicious each week!


Julie Andrews

Food & Nutrition Consultant | Cookbook Author | Chef & Food Media Expert | Registered Dietitian Nutritionist | Food Photographer, Food Stylist & Recipe Developer | Food & Nutrition Writer

Sweet Potato Breakfast Hash

What does it mean to eat a balanced breakfast? In my book, I try to achieve balance by including protein, complex carbs and heart-healthy fats into one meal with an emphasis on food that are also packed with vitamins and minerals. In the case of today’s recipe, sweet potato breakfast hash, here is how it…
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Harvest Chicken Salad

I simply adore chicken salad. It’s simple to make, it’s refreshing and it can be served in so many different ways that it never, ever gets boring. In this fall-inspired version, I use walnuts or pecans, unsweetened dried cranberries, honeycrisp apples, celery and shredded rotisserie chicken. There are so many ways to use rotisserie chicken…
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Turkey Sausage & White Bean Soup

It’s soup season! I mean, in my world, it’s always soup season, but if we were going to make something official, I think we can say October is PRIME soup season. I’ve been making all of my favorites: roasted vegetable, Moroccan lentil, chicken noodle, tomato basil and pasta e fagioli, and now I’ve added this…
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Chicken Enchilada Casserole

Sometimes I’m in the mood for an easy, cheesy family favorite casserole, and this chicken enchilada one is always on my radar! It can be made in advance, is perfect for leftovers and is also easily customizable. So, are you in? This version calls for layered whole wheat tortillas with chicken, pinto beans, peppers, sweet…
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Moroccan Lentil Soup

Gosh, I simply cannot think of a better way to celebrate the start of fall than this plant-based, spice-heavy lentil soup. Even if you’re a meat eater, I think you’ll enjoy a piping hot bowl of it… It all starts with delightful aromatics, like onion, carrot and garlic sauteed in olive oil. Then, we add…
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Broccoli Cheddar Tots

Most of us are looking for fun ways to serve veggies to the kiddos (and even the adults!), so look no further than these broccoli tots! The base of these veggie-loaded bite-sized snacks is… broccoli and they’re enhanced with garlic and onion powders and cheddar cheese to make for a real savory treat. Not only…
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