Mediterranean Roasted Eggplant Ragout
Mediterranean Roasted Eggplant Ragout is simple, delicious, stores well and tastes good warm or cold (as leftovers). It is best made right now with end of the summer tomatoes and eggplant. Cool evenings will be warmed with this delicious dish. (Although I think any...
Dairy Free Potato Soup
Five ingredients and less than an hour will give you a warm soup with rich potato flavor with no cream or dairy in sight. I puree mine because I like that texture but you could easily cut your potatoes smaller and skip the blender. Ingredients Potatoes – This...
Butternut Squash Soup (AIP, Paleo, dairy and gluten free)
My favorite soup to eat out is Panera’s Autumn Squash Soup. On the rare occasion we eat out on the road, I almost always order it. Last fall I decided to make my own. Four or five different recipes later, I gave up. They were some good ones, but they were...
Mexican squash without corn
Do you have extra zucchini from your garden or the Farmer’s Market? How do you transform zucchini? Because of its mild flavor and high water content zucchini blends into so many dishes – both sweet and savory. Today I made two batches of sweet potato...
What To Do With Too Many Tomatoes?
Plenty of ripe tomatoes. Either you grew them yourself (and the squirrel in your neighborhood did not eat them) or you are fortunate enough to live near a farmer’s market with the opportunity to purchase a half bushel (or a peck) at a reasonable price. What do...Hi I’m Cindy!
I’m a registered dietitian who has been cooking for my food sensitive family for more than 20 years. Come cook some of our favorite recipes.
