Are you looking for a sub in for white potatoes? Give plantains a try. They are pretty versatile and are a great swap for potatoes. I prefer them fried, but you can even bake plantains right in the skin for a sweet starchy faux mash.

Cooler weather will be moving in soon. Keeping it short today…on to the food! I didn’t go heavy on the seasonings with this one as the hint of fresh ginger cuts through beautifully on it’s own. Feel free to experiment with different flavors – pumpkin pie spice would be phenomenal.

I really enjoy butternut squash, but all my favorite ways to eat it are loaded with sugary maple syrup. Instead, this recipe is sweetened with apples and avoids traditional sweeteners all together.

Garlic has all sorts of awesome benefits. It’s been used as a medicine for thousands of years. It is effective in treating fungal infections such as yeast, athlete’s foot, and ringworm. You can even hold a crushed clove of garlic to a bee sting for instant relief!

While I love trying new flavors and coming up with new recipes, I live in the real world and don’t have time to eat something new every day. I need quick recipes that can easily be adapted for different meals.

This pomegranate chicken salad recipe is a cinch to put together, using left over rotisserie chicken instead of cooking from scratch. It’s light and refreshing, and is even better the next day.

Ghee is an absolutely delicious addition to any diet. It’s made by simmering butter until the water evaporates and the dairy solids collect on the bottom. These dairy solids are then strained and removed, which is why it’s also a great option for those that don’t do well with dairy. The remaining liquid is almost pure butter fat, with a nutty buttery flavor and intoxicating smell. After I first learned how to make ghee, my husband joked how he wished there was a ghee essential oil to diffuse around the house – it smells THAT GOOD!