Skip to content

LATEST STORIES

smashed mint and pea toasts

Smashed Peas With Mint and Caramelized Shallots

By Kate Morgan

Level up your toast with this creative and flavorful spread.

grilled rosemary chicken skewers

Grilled Rosemary Chicken Skewers

By Kate Morgan

By using rosemary as the skewer, you’ll infuse each bite of chicken with a burst of rich, herbaceous flavor.

seafood boil

Summer Seafood Boil

By Kate Morgan

Celebrate seafood with this one-pot, crowd-pleasing meal.

stuffed kohlrabi

Stuffed Kohlrabi With Ground Turkey and Cashew Cream

By Kate Morgan

Like other cruciferous vegetables, kohlrabi contains compounds called glucosinolates, the precursor to isothiocyanates, which can inhibit candida overgrowth.

curried cauliflower

Cauliflower Curry

By Kate Morgan

The garlic and spices in this creamy curry have antifungal properties to combat candida.

broiled coconut ginger salmon

Broiled Coconut-Ginger Salmon With Miso-Roasted Radishes

By Kate Morgan

Wild-caught salmon is an excellent source of omega-3 fatty acids, which have antifungal and anti-inflammatory properties.

spaghetti squash puttanesca

Spaghetti Squash Puttanesca

By Kate Morgan

Low-starch vegetables, such as eggplant and spaghetti squash, are good for keeping candida under control, while extra-virgin olive oil offers healthy fats to support gut health.

jerk seasoned mushrooms and plantains

Jerk-Seasoned Oyster Mushrooms

By Maddie Augustin

Pair this plant-based main with cabbage slaw, fried plantains, and coconut rice.

porcini bolognese

Porcini and Walnut Bolognese

By Maddie Augustin

Prized for their meaty, earthy flavor, porcini mushrooms are combined with finely chopped walnuts to create a rich, savory sauce.

charred cabbage with cashew cream sauce

Charred Cabbage With Garlic-Ginger Vinaigrette

By Chef Yia Vang

Invite your friends and family over for this dish created by renowned chef Yia Vang.

maitake mushroom larb

Maitake Mushroom Larb Lettuce Wraps

By Maddie Augustin

Swap in mushrooms for meat in this classic Thai recipe.

grilled chicken

Hilltribe Grilled Chicken

By Chef Yia Vang

This flavorful chicken from Yia Vang is butterflied to ensure even cooking and is infused with garlic, ginger, lemongrass, shallots, and fish sauce.

lions mane taco

Lion’s Mane Mushroom Tacos With Avocado Crema

By Maddie Augustin

With their meaty texture and health benefits, lion’s mane mushrooms offer a flavorful, plant-based twist on a classic dish.

chicken with berry-balsamic baste on a bed of greens

Sheet-Pan Berry-Balsamic Chicken

By Robin Asbell

This anti-inflammatory recipe combines berries, arugula, onions, garlic, and olive oil with chicken thighs to make a delectable and nourishing meal.

tofu and cabbage

Southeast Asian Turmeric Tofu and Cabbage

By Robin Asbell

This anti-inflammatory stir-fry highlights curcumin, found in turmeric, which is more effectively absorbed when paired with black pepper. Tofu and other soy foods contain isoflavones, which also can calm inflammation.

buttermilk poached halibut

Buttermilk-Poached Halibut

By Kate Morgan

Fresh halibut is gently simmered in a creamy broth and topped with a flavorful herb and garlic butter.

crab risotto

Crab Risotto

By Kate Morgan

Fresh lump crab meat, grass-fed butter, and garlicky herbs create a rich, creamy dish perfect for seafood lovers.

grilled lobster

Grilled Lobster With Garlic-Herb Confit

By Kate Morgan

This recipe makes an elegant centerpiece for any special occasion or holiday meal.

mushroom bourguignon.

Mushroom Bourguignon With Creamy Polenta

By Maddie Augustin

Rich, savory, and comforting, this recipe makes the perfect hearty meal for a cozy night in.

butternut squash risotto.

Butternut Squash Risotto With Miso Butter Beans and Greens

By Maddie Augustin

This plant-forward take on risotto is creamy, dreamy, and nourishing.

lasgana made with walnuts.

Mushroom-Walnut Lasagna

By Maddie Augustin

Cozy up with this savory, plant-based alternative to traditional lasagna.

Back To Top