Everyone loves donuts. There is really nothing better than a big mug of tea (or matcha, rather) in the AM with a donut on the side. During summers when I was growing up, I would excitedly run downstairs at my grandma’s for a Dreesen’s powdered donut. While my gluten, dairy, and sugar tolerant days have come to an end, I luckily have these donuts to step in.

I’ve swapped out all of the dairy, gluten, refined sugars and oils in your traditional donut, for a delicious, completely grain free fit-for-breakfast donut. It’s packed full of protein from the almond flour and eggs, healthy fats from the coconut butter, and some natural sweetness from the banana and Trop50 juice beverage – the perfect way to start the morning. Trop50 is squeezed from fresh oranges, has 50% less sugar, and no artificial sweeteners. It’s an awesome way to add some natural sweetness when cooking – I add it to the donuts along with a big splash in the frosting. It would also be delicious added to overnight oats, smoothies, chia puddings, pancakes, and so much more.

I zing up this recipe with lots of fresh orange, lemon, and ginger zest. Feel free to season to your taste, using more or less zest as desired. These donuts have been tested for the perfect sweetness for breakfast – thanks to Trop50 for inspiring me to share one of my favorite #SugarHacks. Try these at home!  

The best recipes are family recipes – not only are they tried and true – but they are usually shared around the table with loved ones, making them that much better. This recipe comes from my Aunt Carol, a chef in LA. She leads the most dreamy retreats and was a major support along the way during my cookbook process – happy days on set and inevitably during the tearful moments… 🙂 I share a couple of her recipes in my cookbook (like her salsa roja!) and what I love about her recipes is how they are elevated yet simple, accessible, and bursting with flavor.  I highly recommend rolling out of bed this weekend and digging into this green shakshuka with some extra toasty gf bread!

There is something so satisfying about a good power bowl. They are the perfect balance of grains, lentils, greens, veggies, satisfying crunch, and a delicious dressing that ties it all together. In my cookbook, I share what goes into building the perfect bowl (the combinations are truly endless!). I turn to this “bowl-building” mentality when I’m on the hunt for a reset meal that is filling and delicious, and hence this winter power bowl was born.

This one contains a total winter bounty with ingredients like lentils, millet, squash, kale, and radish but it’s really the dressing that brings it all together. Green goddess dressings always pack a ton of herbs into them but in this vegan version I swap out all of the mayo/creme fraiche and substitute in white beans. The result is a creamy, irresistible dressing that belongs drizzled on just about everything. What I love about pulses, in this case cannellini beans, is how versatile they are. They are able to sub in for just about anything creamy to make a more nutritious dish, without overpowering in any way. At the same time, they can shine as the humble star of the meal (aka the lentils in this bowl). The result is always a healthful, protein packed meal.

Another thing I love about this bowl is you will have leftovers to play with all week long. Make a double batch of lentils or grains if that floats your boats. Use the leftover kale to make an easy kale salad. Catch up on your favorite TV show (or podcast) and meditatively prep all the herbs for easy, fresh additions to meals all week long. Top just about anything with leftover pickled onions and the dressing!

PS If you have preordered my cookbook (or are thinking about preordering it!), I’m gifting you a set of reset recipes –  just like this power bowl – along with a three day meal plan. Make sure to grab your copy here.

Thinking forward to the big game this weekend, I knew I had to turn to my friend Serena and her book, The Dude Diet. Flipping through the pages I found many drool worthy, healthyish recipes that are totally game for the Super Bowl. Choosing between all the game day eats was no easy task but nachos are my all time fav, so naturally they won.

The genius invention of these nachos are the baked brown rice tortillas. They baked into super, crispy, crunchy perfection – so you can skip the fried corn chips without even noticing. (Side note: I’m going to making these baked chips for so much more than these nachos!) I’ve also swapped out the chicken the recipe originally called for with beans. Jackfruit would also be a fun option to swap in.  Top these guys with everything you can dream of and call it a day.

A few more words on Serena’s thoughtful (and hilarious book): one, my dude would be thrilled for any of these recipes any day of the week, meaning they are not all squeaky clean. Still, with a few minor tweaks there are a ton I can’t wait to make like… simple shakshuka, quinoa crunch granola, Dude Diet huevos rancheros, sriracha hummus, crispy fish tacos, crispy spiced oven fries, and tons more recipes for the grill!

Check out more of her game day recipes here!