Wake up to these pumpkin-spiced waffles, made with a blend of almond and coconut flours for a lower-carb start to your day. We spread them with ghee and top them off with cinnamon roasted pecans for a hint of sweetness.
Just when you thought kale salads couldn't get any healthier, we made this one gut-healing, energizing and totally dairy-free.
With half of your breakfast brimming with mango-peach flavor and the other half tart raspberries, this two-toned bowl ensures you get plenty of antioxidants.
Charcuterie is out—and jarcuterie is in. Here's how to make your own, plus two unique recipes to try.
Entertaining can be overwhelming when we have so much on our to-do list! Here is a fast and easy way to provide a better-for-you (gluten free, organic, non-gmo) appetizer for friends and family!
It's a full-on salad in a glass, which sounds kind of awful, until you taste this green machine smoothie.
Check out YJ Editor's author page.
Check out YJ Editor's author page.
Check out YJ Editor's author page.
Check out YJ Editor's author page.
Check out YJ Editor's author page.
Check out YJ Editor's author page.
Check out YJ Editor's author page.
This Maple-Roasted Brussels Sprouts Recipe is a simple, foolproof recipe that is win-win for cooks and guests alike.
Check out YJ Editor's author page.
A mixture of sweet and salty, crunchy and soft, this Mediterranean-inspired salad keeps taste buds excited.
Check out YJ Editor's author page.
Check out YJ Editor's author page.
Check out YJ Editor's author page.
Check out YJ Editor's author page.