Sweet Corn Hash

By Julie Andrews

I like to make breakfast hash because 1. it’s delicious, 2. it can be uber nutritious, and 3. you can basically use up whatever leftover veggies you have in the fridge (or freezer) to make it. This version of breakfast hash contains cubed baby potatoes, sweet corn, handfuls of garden greens and garlic. It’s all…

Read More

Chopped Greek Salad

By Julie Andrews |

When it’s this hot out, let’s face it. No one wants to turn their oven (or stove) on. I enjoy refreshing, cold, no-cook meals like this Chopped Greek Salad when it’s unbearably warm. This salad features crisp romaine lettuce, tender chickpeas, briny kalamata olives, juicy tomatoes, crunchy cucumbers and a smattering of the best creamy…

Read More

Global Food in Five: Grilled Pork Kebabs with Chimichurri

By Julie Andrews

Chimichurri is a Argentinian condiment made with fresh herbs, such as cilantro and parsley, red wine vinegar, garlic, oregano, olive oil and red pepper flakes. It has a similar texture to pesto and goes perfectly on grilled meats or fish and vegetables, or can be used for dipping or marinading. Chimichurri can be made in…

Read More

Watermelon Lime Mocktails

By Julie Andrews

I love summer mocktails. There is nothing more refreshing than blending up your favorite fruit with fresh herbs and citrus to sip on when it’s hotter than hot outside. That’s where this watermelon lime mocktail comes in. All it takes is cubed watermelon, lime juice and fresh mint and voila! A seriously delicious summer beverage.…

Read More

Strawberry Shortcake with Almond Flour Biscuits

By Julie Andrews

It’s time for a very berry summer dessert! This delicious version of strawberry shortcake is made up of almond flour biscuits, mascerated strawberries and coconut whipped cream. It’s uniquely flavored and uber delicious. I just know you’ll love it! Here’s how to make the biscuits: Whisk together an egg and plain Greek yogurt. Add almond…

Read More