If you have ever eaten at Cafe Rio, surely you have been introduced to the phenominal dressing served with their salads. Well, I think this one tastes even better, not that I am biased or anything... I'm not a huge fan of spicy dressings, so I made this one a bit less firey than the one served in the restaurant. If you are a spice-wimp like me, you will love this dressing. You might just eat it on everything--salad, chopped veggies, chips, rice, quesadillas--the possibilities are endless. If you aren't like me, well, search Google for the original recipe with

I have fond memories of this salad showing up at many a summer barbecue as a kid. It always tasted better the day after. I’ve made a few tweaks to my mother’s recipe, mostly to make it more colorful. I hope this salad becomes your family tradition like it was mine. Enjoy! Oriental Chicken Cabbage Salad 4 Cups Green Cabbage (shredded)2 Cups Purple Cabbage (shredded)1 1/2 Cups Cooked Rotisserie Chicken (chopped)1/4 Cup Green onions (chopped)1/3 Cup Slivered Almonds (toasted)1/2 packet Ramen Noodles (broken into small pieces)Dressing:1/2 Cup Canola Oil1/4 Cup Rice Vinegar2 1/2 Tablespoons Sugar2 Tablespoons Toasted Sesame Seeds1/2 teaspoon

It is impossible to fail at the dinner table when the main entrée includes marinara sauce, cheese and sausage. The kids love this, and I approve! This dish is loaded with fiber and protein from the quinoa and essential vitamins and minerals from the tomato sauce and shredded carrots. Enjoy! Quinoa Lasagna 3 Cups cooked Quinoa26 oz. Hunts Garlic and Herb Pasta Sauce ((or your favorite Gluten-Free Pasta Sauce))1 1/2 Cups finely shredded Carrots2 Tablespoons Basil (dry)1 Tablespoon Parsley (dry)1 Tablespoon Garlic Salt3/4 Cup cooked Mild Italian Sausage2 Vine Ripe Tomatoes (sliced)2 Tablespoons Fresh Basil (chopped)1 1/2 Cups shredded Mozzarella Cheese (divided)

This is the most delicious stew you will eat this winter. It’s full of vegetables that supply you with vitamin C, carotene, and antioxidants; and a little beef that offers zinc, protein and iron. This hearty stew will keep you nourished and healthy during the cold months. Enjoy! Hearty Vegetable Beef Stew Nourishing beef stew for a cold winter day. 3 Cups Bone Broth (see notes)3 Cups Chicken Broth2 1/2 Cups Potatoes (cubed)1 Cup Celery (diced)1 1/2 Cup Carrots (diced)1/2 Cup Yellow Onion (minced)1 15 oz. Can Diced Tomatoes1 15 oz. Can Tomato Sauce1 Cup Frozen Green Beans (1/2 inch pieces)2 Tablespoons Garlic (minced)1 Tablespoon

One night this Fall, I caught myself watching an infomercial with a doctor preaching her diet plan for good skin, hair, and digestion. Usually I can see the fake claims and move on. But, this time I got sucked in.  The doctor was promoting bone broth. She promoted drinking bone broth daily as part of a balanced diet full of anti-cancer/anti-aging foods like fresh fruits and vegetables, whole grains and limited animal products. That’s probably where she snagged me—the anti-aging. Like most women, I sometimes fall into the trap of wanting to look 21 again. I had some grass-fed neck bones on

This is a classic casserole that I grew up loving. I souped it up on vegetables without sacrificing flavor and texture. We eat this casserole almost once per month. I hope your family loves it as much as we do. Enjoy! Hearty Tuna Bake A healthy spin on a classic comfort dish. 3 Cups Dry Egg Noodles10 oz. Canned Tuna in water (drained)1 1/2 Cup Frozen Peas1 Red Bell Pepper (chopped)1 Cup Celery (chopped)1 Cup Zucchini (chopped)1/4 Cup Green Onions (minced)2 Tablespoons Fresh Parsley ((1 Tablespoon Dry))1 Cup Sharp Cheddar Cheese (shredded)Sauce 3/4 Cup Greek Yogurt (plain, unsweetened)3/4 Cup Mayonnaise1

Oftentimes as I’m cooking in the kitchen, someone comes along and snitches a bite of whatever I am making. This time it was my husband taste-testing this Pesto Pasta. He took one bite, rolled his eyes back in his head and exclaimed, “Mmmmm!” He may have even done a fist-pump in the air. With a reaction like that, I had to document this one. I served it with a Caesar Salad made of romaine lettuce and homemade garlic croutons to make it a complete meal. I hope you get a similar reaction from your family or dinner guests when you

During peach season, one of my favorite treats to make is a quick, single-serving of peach cobbler. I should put this "treat" in quotation marks because it's actually not very calorific, but it tastes awesome and satisfies a mild sweet tooth. Here's how I make it: Healthy Two-Minute Peach Cobbler Satisfy a sweet tooth FAST with this two-minute peach cobbler. 1 Fresh Peach1/2 Cup Hearty Granola (See Instructions)2 Tablespoons Milk Thinly slice a fresh peach into about 10-12 slices.In a microwave-safe bowl, microwave the peaches for 2 minutes.Top with 1/2 Cup of my Hearty Granola.Drizzle with 2 Tablespoons Milk. Viola!

My favorite mid-night snack also doubles as one of my favorite breakfast cereals. I love making my own granola because I can alter the sugar content, assuring a balanced combination of whole grains, nuts, dried fruit and other grains. Unlike most store-bought granola, this version contains only whole ingredients and has LESS sugar than a cookie. Something so delicious as this needs to be shared. Enjoy! Hearty Granola Homemade granola made from all whole ingredients. 16 Cups Old-Fashioned Oats1 1/2 Cups Raw Nuts (chopped)1 Cup Coconut (shredded)1/2 Cup Ground Flaxseed2 Tablespoons Cinnamon1 Cup Dried Fruit (Raisins, Craisins, Mango, Pineapple, etc.)Syrup1

Another reason to love late summer is because the Kent Mangoes at Costco are in season. The mangoes were the size of my toddler’s head and so flavorful and juicy.  They made our morning smoothie taste so good that I had to make another batch to satisfy everyone’s craving. It is so wonderful when nature’s candy is so healthy for you too! Mangoes contain over 20 different vitamins and minerals, the most of which are vitamin C, vitamin A, folate, and B6. Mango Blueberry Smoothie Healthy Mango Blueberry Kefir Smoothie 2 Cups Water1 Cup Kefir or Plain Greek Yogurt2 Handfuls of