Hummus is incredibly easy to make at home. It’s good for you and would be a great addition to your weekly meal planning. Typically, I eat it with veggies, pita chips and Kalamata olives. Most of the ingredients are part of my kitchen staples that are readily on hand.

I am not one of those people that doesn't like the food on their plate to touch. Put it all in a bowl and I will eat it (Well, pretty much. I feel like that statement could get outta hand real quick.)

I think of Harvest Veggie Bowls as "gourmet healthy". I like the way the flavors intermingle and create something new. All you need is a base, veggies, protein, and the dressings and toppings.

This Greek Yogurt bowl is a high protein customizable option for breakfasts and snacks... ok, lunches and dinners on occasion too. Plain Greek yogurt is healthy as long as you read the label and make sure it is low sugar, that's right, plain. In this bowl the applesauce, kiwi, and candied nuts are sweet enough. But I often use plain Greek Yogurt in the place of sour cream or cream cheese for a protein packed dip or dressing. The California Build-it-Bowl has a recipe for my Roasted Garlic & Dill Greek Yogurt dip/dressing.

Shrimp and Grits is a favorite of mine. Whenever I see it on a menu at a restaurant that’s what I order. Once a waitress at a diner on a road trip told me not to because it wasn’t that good. I still couldn’t resist and found my longing even stronger because I wanted to know why it was so bad. She was right; it was awful. Another delicious option is shrimp and polenta. The texture of the corn meal really adds to the dish and makes me feel a little more Italian.

Pick a veggie…any veggie. I haven’t cooked every single veggie on a sheet pan but I will! Ok so, I don't eat okra. I live in Florida and these southerners tell me I'm wrong.

Cannelloni or white kidney beans have a nutty, earthy flavor, are tender and often used in Italian dishes like Minestrone. The are a great addition to salads, soups, stews, and chili. Using precooked microwavable quinoa saves time and is the base for this Italian inspired bowl.

I love cheeseburgers! This bowl has all the flavors of a classic cheeseburger- right down to the dill pickle dressing.

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Butternut squash is a favorite in my house but so is a warm comfy bowl of soup. I love the salty sweet topping on this version. This is easy to convert to vegetarian and there are a lot of creative options for toppings.

Avocado toast is a regular breakfast or snack for me. It’s healthy, delicious, and pretty easy to make. The options are endless. What kind of bread? To egg or not to egg? Smoked salmon anyone?

A fast Asian inspired veggie soup that takes advantage of the ease of a store-bought rotisserie chicken. I used zucchini, carrots, mushrooms, and bean sprouts, but you can use any veggies, cooked or raw that you like. Below are the details on my version. I made this for myself so this is one serving, adjust amounts as needed if you are sharing with friends.

I love roasted veggies, especially the squashes and root vegetables of the fall. This is a fabulous meal with the option to add a protein of your choice for a main or as a family style side to pass around your Thanksgiving table.

A delicious salad that reminds me of Thanksgiving.

Roasted butternut is my favorite. Admittedly, I love all squashes. Which is thanks to The Hubby. He loves to take credit for that. He grew up in Western New York, apparently the capital of squash gardening. The mix of butternut, shallots, and cranberry is so good and always a hit at my dinners and events.

Originally from Argentina, chimichurri is a herb sauce commonly used on grilled meats. It is a favorite in our house. My version adds a vitamin boost by using spinach. It represents fresh-garlicky-tangy-love. I make this often just to keep on hand in the fridge. My husband trys to put it on top of everything! He is especially fond of using it to make “Green Eggs & Ham” for breakfast. Traditionally, I serve it on grilled skirt steak or grilled chicken thighs with street corn, black bean & corn salad, or my avocado salad and corn tortillas.

With the right base you can put any veggie and any protein in this comforting tortellini soup. You can even replace the tortellini with pasta, rice or beans. Make a list of your favorites. Open the fridge door and take a look at the leftovers. Here we go!

Blueberries and Lemon go together like peanut butter and jelly, peas and carrots, me and Jack... you get the idea.

Last Friday night my best friend planned a surprise birthday party for her husband. She asked me to bring roasted veggies. I like to think I am famous for my roasted veggies so I was happy to oblige.

This is hearty mix is a twist on a Taco Bowl that offers the opportunity for a sweet and spicy dinner. Get creative with Mexican and Latin flavors or try it vegetarian.

Make a head and keep in a mason jar- shake it! Serving size depends on what you are using it for but I usually say 2 TBSP for dressings and sauces. I also use these in a bag or bowl as a meat/veggie marinade prior to cooking so that could require a bit more.

With the right base you can put any veggie and any protein in this comforting tortellini soup. You can even replace the tortellini with pasta, rice or beans. Make a list of your favorites. Open the fridge door and take a look at the leftovers. Here we go!

I get my love of Greek food from my Mom. The Hubby and I regularly visit Tarpon Spring, Florida and I am reminded of my childhood every time. Spanakopita, gyro, rice pudding, it's all good. This salad is easy and can be doubled for enjoying later in the week.