The following blog posts are categorized under Entrees

quinoa kale

Quinoa, Kale and Garlic Stir Fry

  Quinoa is a mainstay in my diet, and my home. The other day I was craving stir fried garlic and onion, an odd comment for sure but perhaps indicative…


Slow Cooking this Winter

  A large, one pot meal can be your best friend this winter. I just bought myself a new slow cooker, but I often reach for my Le Crueset dutch…


Perfect Salmon with Kale

  This Salmon and Kale dish is a favorite of mine, and a perfect solution for Healthy Omnivores this time of year. It feels hearty and warm, and it’s a…

Guest Blogger: Heather French’s Raw Zucchini Salad with Ghost Pepper Peach Dressing

  Heather French is a friend and founder of, one of my favorite sites for entertaining, bespoke foodie ingredients, and skin care. And what’s really cool is that they…


Guest Blogger: Catherine McCord’s Greek Nachos

  I first discovered Catherine McCord and when I was looking for healthy recipes for my young son. I love how Catherine includes recipes for different styles of eating,…


Garden Gazpacho

Last week, Team DYNS (Discover Your Nutritional Style) came to the farm for a visit—to strategize the launch of my new book, and bring me back into the fold. After a full day…


Cherry Tomato Gazpacho

I planted two cherry tomato plants this spring because my husband is one of those people who eats them like popcorn. I thought it was the least I could do….

Guest Blogger: Jennifer Mielke’s Roasted Chicken and Carrots with Olives

Every Healthy Omnivore I know loves a good chicken dish, and this one is no exception. I love easy one dish meals like this for my guys. Add a salad and you’re all set! Jennifer Mielke is the Health Coach for Eleven Eleven Wellness in New York City, and manages their Be Well program, including the Cleanse Kit that I love.  Jen shared this with our recent Cleanse with Benefits group, and it was a big hit. She adapted it for her family dinner from Martha Stewart’s Real Simple Magazine. Ingredients: 1 chicken (3 1/2 to 4 pounds), cut into 10 pieces 2 pounds carrots, cut into 2-inch pieces (halved lengthwise if thick) 1/2 cup pitted kalamata olives For sauce: 2 tablespoons olive oil juice from one lemon 1 1/2 tablespoons dijon mustard Celtic sea salt and black pepper 1 teaspoon paprika 4 bay leaves 1 lemon, cut into wedges Preparation: 1.Preheat oven to 425° F. Lay chicken on a baking pan. 2. Mix sauce ingredients with a whisk, and pour over chicken pieces, flipping chicken to cover evenly. Add carrots and olives and toss again to coat. 3. Cover dish and roast in oven for 30 minutes, uncover and cook until…


Slow Cooking Veggie Chili

  My son’s friends are coming this weekend; that means 5 tall, strapping teenage boys with big appetites. Although I know these boys eat meat, I like taking a break…

2 Spaghetti Squash Pad Thai

Guest Blogger: Dr. Mark Hyman’s Spaghetti Squash Pad Thai

  Dr. Mark Hyman sent me this recipe to share today because it’s one of his favorites. He was excited to share his Pad Thai with you, and I personally…


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