I have in the last few years rediscovered the joys of hand pies. Sure, it’s a little more work than making a traditional pie; but it convinces me that I’m only eating a piece or two instead of the whole thing, and I can freeze a bunch of them for future meals.

In the fall, soups are warm and cozy … just what we all need going into winter. There are still plenty of veggies to gather for a hearty pot of goodness that is as healthful as it is delicious. Such as sweet potatoes – full of beta-carotene, fiber and vitamin c, they are a great food for fighting off colds. This particular soup recipe is vegan, but if you would like to include meat, adding a pancetta or bacon sautéed before you add vegetables will give it a ton of flavor. If you don’t mind a little heat, adding a teaspoon of red pepper flakes won’t overwhelm the soup and add a little zing.

With the new school year fast approaching, the never-ending packing of lunches looms large. As the mom of kids who don’t eat sandwiches, I’m always scavenging for new main dish lunch ideas. One of our go-to favorites is a version of a healthy charcuterie tray: cheese, meat, crackers and lots of pickles and olives!

Hibiscus flowers are not only a beautiful and delicious summer treat – they are rich in antioxidants such as beta-carotene, vitamin C and anthocyanin and have been shown to reduce hypertension, have natural antidepressant benefits, as well as aid in digestion and weight loss.

I love recipes that are simple, quick to make and oh, so tasty. When it comes to breakfast, I’m always looking for savory options. Shakshuka is a healthy and flavorful dish from North Africa and the Middle East that fits this category and it can be made vegan, as well. It’s a great option for any meal!

Now is the best time to find a variety of citrus in stores – more unusual types than are typically available during the rest of the year. Try blood oranges, tart pomelos and several varieties of tangerines, all offering superfruit vitamin benefits that help us stay healthy this time of year.

Serve this dessert as a decadent ending to your special Valentine’s dinner, whatever it may be … and wait for a sweet reward!

I don’t know how I made it this far in life without knowing what a Dutch Baby is. I’ve certainly never heard it called a “hootenanny” until I checked for some history about it while writing this column. But whether you know it as a German pancake or either of the above monikers, you need to make one – because it’s just delightful!

When I was growing up, “breakfast for dinner” was a staple meal. Sometimes when we can’t figure out anything to have for dinner at my house, apple pancakes are a real crowd pleaser. With this recipe, I may have made them a little healthier than what I remember eating as a kid. My grandmother made the original version sprinkled with cinnamon and sugar and the pancakes had chunks of apple in them (which you can still do!) This healthier version cooks up a little quicker and can be made gluten-free by simply using gluten free oats. For breakfast, you could also add a tablespoon of protein powder to the batter for an extra morning “punch” to get you through until the next meal.

If you are like me, I look for all the cold salad options for summer meals. Anything that can help me feed the family without turning on the stove is cool with me! This easy and super-flavorful vegan version of cold noodle salad can also be made for meat-eaters by adding some grilled or pan-cooked chicken, then tossing in a little extra sauce.