by Kristen Norton | Jan 8, 2026 | Recipes and Meal Ideas
- 1 red onion sliced
- 1 1/2 cups cherry tomatoes halved
- 2 medium zucchinis halved and sliced into half-moons
- 1/2 cup pesto store-bought or homemade
- 1/2 cup fresh basil chopped
- 3 tablespoons capers drained
- 2 tablespoons olive oil
- 2 1/4 pounds cod fillets
- Salt to taste
- Black pepper to taste
- 1 lemon cut into wedges
Prep
Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet 6, 6-ounce cod fillets
Prep vegetables according to instructions.
Make
In a large bowl, toss zucchini, peppers, red onion, and cherry tomatoes with olive oil, 2 tablespoons of pesto, salt, and pepper. Stir in the capers.
Spread the veggie mixture evenly across the bottom of the prepared baking dish.
Nestle the cod fillets on top of the vegetables and brush the fillets with the remaining pesto.
Bake for about 20 minutes, or until the cod is opaque and flakes easily with a fork, and the vegetables are tender.
Top with fresh basil and serve warm with lemon wedges.
Nutrition Facts: Calories 337 Total Fat 14g Saturated Fat 2g Cholesterol 94mg
Sodium 365mg Total Carbohydrates 9g Dietary Fiber 2g Total Sugars 5g Protein 43g
by Kristen Norton | Dec 22, 2025 | Recipes and Meal Ideas
- 8 chicken thighs skinless
- 2 tbs chili powder
- 2 tsp cumin
- 1 1/2 cup chickpeas. canned rinsed and drained
- 4 cloves garlic skin-on
- 4 roma tomatoes quartered
- 2 bell peppers cut into medium strips
- 1/3 cup olive oil
- 2 Tbs sherry vinegar
- salt to taste
- 1/4 cup parsley chopped chopped
- black pepper to taste
Prep
Remove skin from thighs and add to a large bowl. Season with chili powder, cumin, salt, and pepper to taste. Stir to coat chicken evenly with seasoning.
Rinse and drain the chickpeas.
Prepare tomatoes, peppers, and garlic according to directions.
Preheat oven to 375°F.
Make
Add chickpeas, tomatoes, peppers, garlic, olive oil, and vinegar to a large bowl and stir to coat
Place the vegetable mixture on a parchment-lined baking sheet and spread out evenly, then nestle the chicken thighs on top.
Bake for 20 minutes and push the vegetables around to ensure they don’t burn. Return to the oven until the chicken has an internal temperature of 165°F, approximately 20 more minutes.
Remove from the oven and place the chicken on a platter or plates. Remove the skin from the garlic cloves and mash with a fork. Stir the mashed garlic into the vegetables on the sheet, then pour over the chicken.
Garnish with parsley and serve.
Nutrition Facts: Calories 622 Total Fat 32g Saturated Fat 5g Cholesterol 258mg
Sodium 742mg Total Carbohydrates 24g Dietary Fiber 7g Total Sugars 6g Protein 63g
by Kristen Norton | Dec 15, 2025 | Recipes and Meal Ideas
- 24 oz chicken sausage sliced
- 3 garlic cloves minced
- 4 cup kale spines removed and chopped
- 2 tsp olive oil
- 24 oz diced tomatoes canned, not drained
- 3 cup cannellini beans canned, drained and rinsed
- 1 tsp basil dried
- 1 tsp oregano
- 3 cup chicken stock low-sodium
- 2 bay leaves
Prep
Slice chicken sausage on the diagonal.
Mince garlic cloves.
Remove kale spines and chop leaves.
Rinse and drain beans.
Make
Preheat a skillet and add sausage slices, frying until browned on all sides.
Add sausage, beans, tomatoes with juice, garlic, herbs, broth and bay leaves to your slow cooker. Stir to combine.
Cover and set the slow cooker for 3 hours on high or 5 hours on low.
Add chopped kale and stir to combine. Let the stew sit covered until the kale wilts.
Top with parmesan, nutritional yeast or shredded vegan cheese if desired.
Nutrition Facts: Calories 178 Total Fat 4g Saturated Fat 1g Sodium 218mg
Total Carbohydrates 27g Dietary Fiber 10g Total Sugars 5g Protein 11g
by Kristen Norton | Dec 8, 2025 | Recipes and Meal Ideas
Ingredients
- 1 juice and zest of 1 lemon juiced
- 2 lb Brussels sprouts
- 3 Tbs olive oil
- 2 garlic cloves minced
- 1 Tbs cumin seeds
- 1 tsp pepper
- 1/4 tsp salt to taste
Prep
Add lemon juice to a large bowl.
Trim the ends of the Brussels sprouts and using a food processor with the slicing attachment, or a sharp knife, slice the Brussels sprouts into thin shreds. If using a knife, halve the sprouts lengthwise first, then thinly slice across.
As you slice, add the Brussels sprouts to the bowl with the lemon juice, tossing occasionally to coat evenly. Gently massage to soften leaves.
Make
Heat the olive oil in a large skillet over medium-high heat.
Add the minced garlic, cumin seeds, and black pepper sautéing until fragrant, about 1 minute.
Add the Brussels sprouts to the skillet, stirring frequently to ensure they cook evenly. Sauté for about 4-5 minutes, until the sprouts have softened slightly but are still green.
Season with salt to taste.
Turn off the heat and stir in the desired amount of grated lemon zest – more if you like lemony and less if you want a hint of lemon.
Serve warm or at room temperature.
Nutrition Facts: Calories 183 Total Fat 12g Saturated Fat 2g Sodium 196mg Total
Carbohydrates 18g Dietary Fiber 6g Total Sugars 4g Protein 6g
by Kristen Norton | Dec 3, 2025 | Recipes and Meal Ideas
Ingredients
- 1 1/2 lb chicken breast skinless and boneless
- 1/2 cup cilantro fresh, chopped
- 1/2 cup lime juice
- 1/4 cup Dijon mustard
- 1 Tbs olive oil
- 1 Tbs chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Prep
Preheat oven to 350°F.
Rinse chicken breasts, pat dry, and pace in a 7 x 11 inch baking dish.
Make
Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor.
Pulse until ingredients are well combined.
Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours.
Bake at 350°F for 22 minutes uncovered, or until an instant read thermometer reads 165°F.
Serve with extra sauce spooned over top.
Nutrition Facts: Calorie 286 Total Fat 11g Saturated Fat 2g Cholesterol 136mg Sodium 900mg Total Carbohydrates 7g Dietary Fiber 1g Total Sugars 1g Protein 35g
by Kristen Norton | Dec 2, 2025 | Recipes and Meal Ideas
As the temps dip and the evenings get darker, our bodies start craving dinners that feel like a hug in a bowl. The good news? Cozy doesn’t have to mean complicated. With a little planning, you can end your day with something warm, nourishing, and stress-free.
Here are three weeknight favorites that deliver comfort without the chaos.
Shredded Chicken Vegetable Stew
Some nights call for a one-pot wonder that takes the edge off a long day. This stew does exactly that. Tender chicken, white beans, carrots, and spinach come together in a rich tomato base seasoned with garlic and herbs. It’s hearty, flavorful, and loaded with nutrients.Even better, everything cooks in the same pot. Fewer dishes, more comfort. A win for busy weeknights.
Check out this recipe
Ultimate Minestrone Soup
This one is a go-to when you want big flavor and barely any prep. With healthy grains, veggies, and beans, our Ultimate Minestrone Soup is nourishing, filling, and surprisingly quick to pull together. Just fifteen minutes of chopping and you’re off and running.Serve it on a cool evening and watch how fast it resets everyone’s mood. It’s that good.
Check out this recipe
Slow Cooker Beef Stew
There’s something magical about walking into your home and smelling dinner ready to go. This Slow Cooker Beef Stew brings that moment to life. It’s hearty and deeply savory, the kind of meal that warms you from the inside out.One little technique makes a big difference: don’t skip the sauté. Browning the beef and aromatics before everything hits the slow cooker gives the stew that slow-simmered flavor you’d swear took all day.
Check out this recipe
When weeknights feel hectic, these recipes remind you that nourishing meals don’t have to be complicated. Pick one, set the mood with a cozy bowl and a soft blanket, and let warmth do its thing.
