The Recipes
This is the whole kitchen, open at once — every recipe I cook and teach from, protein-forward and built for a real week, not a photo shoot.
How to find your way: the five headings — Everyday Meals, Gather Around, Flavor Makers, Sip & Savor, and A Little Something Sweet — hold everything. Tap one in the row just below to jump straight there, or scroll and browse. Open a category to see its recipes; open a recipe for the method, the easy swaps, and the protein per serving.
Start in Everyday Meals if you’re cooking tonight. Wander into Flavor Makers when you want the little things — a dressing, a sauce, a compound butter — that make an ordinary plate feel like yours.
After thirty years of teaching women to be strong, this is simply how I feed that strength: enough protein, plenty of plants, nothing complicated.
Everyday Meals
The plates a real week is built on — protein-forward, plant-full, nothing complicated.
Breakfast
High-protein Mediterranean mornings.
Open →Proteins
Chicken, fish, lamb, shrimp & eggs — simply cooked.
Open →Vegetables
Roasted and sautéed — the simple sides that make a plate.
Open →Salads
Bright, bean-based, meal-worthy.
Open →Soups
Comforting Mediterranean bowls.
Open →Grains
Brown rice, quinoa, farro, cauliflower rice — the bases that anchor a plate.
Open →Legumes
Lentils, chickpeas & white beans, cooked from scratch.
Open →Gather Around
For the table with people at it — one pan, one board, one bowl, meant to share.
GLOW Bowls
Base, vegetables, protein, healthy fat, dressing. Choose one from each and lunch makes itself. This one might become the signature.
Open →Boards
Gather round — situational boards for real life: Sunday Supper, Movie Night, Poolside, Girls' Night, plus regional spreads like Italian antipasti and Spanish tapas. Assembly, not cooking.
Open →Flatbreads
whole-grain base, veggies, six ways
Open →Sheet Pan Suppers
One pan, one formula — protein, vegetables, seasoning, oven, time. Twelve suppers you can make ahead and reheat, so a long day still ends in a real dinner.
Open →Little Dishes
Mezze to set out and share — creamy dips, briny spreads, and little bites.
Creamy Dips
Classic Hummus
Roasted Carrot Hummus
White Bean Hummus
Baba Ghanoush
Classic Tzatziki
Whipped Feta
Whipped Ricotta
Toasts & Spreads
Flavor Makers
The little things that make an ordinary plate taste like yours.
Dressings
Fourteen, all mason-jar ready.
Open →Sauces
Tzatziki, chimichurri, baba ghanoush & more.
Open →Marinades
Chicken, steak, shrimp, veg.
Open →Butter & Ghee
Compound butters and golden ghee.
Infused Oils
Garlic, rosemary, chili and citrus — cruets of your own.
Open →Infused Vinegars
Fig, herb and citrus — bright splashes for dressings.
Open →Fermented Foods
An old, simple craft — salt, time and good bacteria. Carrots, ginger kraut, fennel sauerkraut and sour dill pickles, plus how to buy the living kind.
Open →Also here: a couple of compound butters & homemade ghee to finish a plate.
Sip & Savor
Something in the glass — nourishing, hydrating, or just lovely to sip.
Juices & Smoothies
Fresh juices, smoothies and warm drinks — green juice, beet-berry, carrot-orange-ginger. And why a little filtered water stretches a juice and softens its sugar.
Open →Infused Waters
The prettiest way to drink more water — cucumber-mint, lemon-basil, citrus-berry. Beautiful on a table, and people gravitate to them like magnets.
Open →Tonics & Shots
The little “I feel something coming on” helpers — ginger-lemon, fire cider, a honey-turmeric bedtime tonic, an electrolyte lemonade. Small pours, big comfort.
Open →A Little Something Sweet
A small, honest sweet to end on.