Roasted Rainbow Carrots

By Kayla Brandon, HCTP January 2019 As the weather cools down, it’s time for a new season of produce, including root vegetables, like sweet potatoes, beets, and my personal favorite, rainbow carrots. There’s something about roasting carrots that feels grounding and nourishing, making it the perfect autumn pastime in the kitchen! Carrots are rich in … More Roasted Rainbow Carrots

Kale and Mango Salad with Lime Dressing

By Jenna Duxbury, HCTP March 2018 Pair this fresh summer salad with your favorite protein for a healthy weeknight dinner or serve it at your next weekend barbecue for your family and friends to enjoy. Ingredients For the dressing: 1/4 cup coconut milk 1/2 teaspoon apple cider vinegar Pinch sea salt 4 drops lime essential … More Kale and Mango Salad with Lime Dressing

Gluten-Free Upside-Down Strawberry Cake

By Neeyaz Zolfaghari, HCTP September 2018 There’s nothing like fresh strawberries in the summertime! As soon as this cake starts baking, the aroma will whisk you away to a strawberry field. Ingredients 3/4 cup butter, softened, divided 1-1/2 cups brown sugar, divided 1-1/4 cups sliced strawberries 2 cups gluten-free all-purpose flour 2 teaspoons baking powder … More Gluten-Free Upside-Down Strawberry Cake

Gluten-Free Chocolate Chip Pumpkin Bread

By Integrative Nutrition Fall in the United States has come to mean one thing – pumpkin! While the actual squash itself is incredibly heathy, it can be hard to avoid the sugary, fatty, refined grain-based pumpkin treats that suddenly appear in grocery stores, cafes, and bakeries the instant the leaves begin to change. This simple … More Gluten-Free Chocolate Chip Pumpkin Bread

Sippable Pumpkin Pie

By Jessi Andricks I am lover of all things fall – the colors, the holidays, the festivities, and especially the flavors. Squash and pumpkin become staples in my diet as soon as September hits. I immediately want to start roasting squash and baking pies.