I love a good salad with a vinaigrette, but I don’t like many store bought dressings, which have added sugars, preservatives and other unnecessary ingredients. This recipe is a quick and easy lemon vinaigrette that I really enjoy, especially when my salad includes chicken or fish. The flavor is bright and zingy! Lemon Vinaigrette: 1/2 Cup Extra Virgin Olive Oil 1/4 Cup Fresh Squeezed Lemon Juice 1 tsp Dijon Mustard Salt & Pepper to taste Rinse your lemons first under cold running water for about 20 seconds before juicing. Then combine everything in a mason jar and shake until emulsified (looking nice and creamy). You can also whisk in a bowl. If the dressing is a little too acidic, add more olive oil. Refrigerate for up to one week. *If you want to add even more lemon flavor, add 1 tsp of grated lemon zest. Also don’t forget, olive oil can solidify in the fridge, so pull the vinaigrette out about 10-15 minutes before you need it. Hope you enjoy! Eat well. Chef Jenny

This was one of the things that our mom used to make when we were kids that we always loved. I do a different version of it. If you have a go to marinade or seasoning you like for your beef, go for it, I do my own spice blend that really kicks up the flavor. Spice blend: 2 1/2 Tbsp sweet paprika 1 Tbsp kosher salt 1 Tbsp ground garlic 1/2 Tbsp black pepper 1 tsp each: mustard powder cumin ground coriander dried oregano Get all your veggies prepped. Bite-size is perfect. For this particular batch I chose a mix of bell peppers, poblano peppers, and a little bit of pineapple. Sometimes I also include onion, bacon, tomatoes…lots of possibilities! Then season your meat, evenly coating all the pieces. Skewer everything and get ready to grill! If you do not have a grill you can always do these in a cast-iron pan on the stove top as well. Just make sure you let your pan get nice and hot first. I like my beef skewers medium to medium rare, so I cook them for about 8 to 10 minutes, turning them every couple of minutes to get all sides. Just increase the cook time if you like them a little more done. And then enjoy! Eat Well, Chef Jenny

Share a healthy meal or snack that is free of processed ingredients, and tastes fantastic! If you have a recipe to share, we would love to see it as well!

I made this up the other day. I'm sure it was inspired by something I saw somewhere, but poke some holes in a spaghetti squash and microwave on high for about 5 minutes- just enough to get it soft enough to cut the long way (otherwise they're hard as rocks). Cut in half the long way, scoop out seeds, lightly oil all sides, and place cut sides down in a glass casserole dish. Cook at 350 for about 20-25 mins, or until there is lots of give on the outer shell. While it's cooking/cooling, saute 1/2 an onion, add 3-4 cloves of minced garlic, 1 lb ground turkey, and later add 1 package gourmet mushrooms (a mix, but plain would be fine too), and a couple of huge handfuls of spinach. Quantities of veggies don't matter here. I'll probably use more onion, more garlic, more spinach, and more mushroom next time and use a bigger pan and a bigger casserole dish! Cook till the turkey is done/mostly done (you'll be baking it more). Then scoop out the spaghetti squash with a fork (it scrapes out like spaghetti) and put back in casserole dish. Add everything from the pot, and around 4 oz of feta cheese, about 2-3 oz of shredded parmesan, about 1 heaping tsp of oregano, plus salt and pepper (I also added some red pepper flakes but leave out if you don't like heat). Mix all together, and then top with a small quantity of mozzarella, just to get it browned, but you could leave this off. Bake at 350 until cheese is browning (maybe 15-20 mins?). It was DELICIOUS and heats up well as leftovers.

Reposting this here under recipes: I’m cooking up a late lunch for me and the hubby and thought I would share one of my favorite sides. I love baby Bok Choy! It is so quick and simple to prepare and it goes with so many things. It is also low calorie and loaded with vitamins and minerals so it’s a win-win on taste and nutrition. 👊💥 All you need is a little avocado oil, sea salt, and fresh minced ginger, but I always keep ground ginger on hand just in case. If you use ground ginger, sprinkle a little over each piece of bok choy, on the cut side, before searing in the avocado oil. Just heat the avocado oil in a sauté pan. Add your minced ginger, about one teaspoon. Sauté for 1 minute and then lay your baby Bok Choy (cut in half) cut side down, and cook until you have a nice sear (see pic). This should only take 2 to 3 minutes, and the sear is gonna add some great flavor. Then flip, season with a little sea salt and cover for 2-3 additional minutes or until tender. Baby Bok Choy vary in size so keep that in mind and adjust cook time if needed. Let me know if you try this, or if you have another way that you love to prepare baby Bok Choy! Eat well. Chef Jenny