Have you seen how many different kinds of granola you can buy? 

A lot of the granola you see in grocery stores is loaded with too much sugar and sodium… definitely not something you want if you’re trying to eat healthy (and Granola started off as a health food, remember).

Here’s a better idea… make your own. This is a very easy gluten-free, vegan recipe that shows you how to make the best granola ever. I’ve used brown sugar and maple syrup to give it a subtle sweetness and added just a pinch of salt. The almonds and tart cherries bump up the excitement!

Find the printable recipe below the image!

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So… you’re in charge of making the Guacamole Dip for the big game? 

Well, if you plan on making fresh Guac (and not squeezing it from a little packet), you need to buy those avocados TODAY, so they’ll be ripe and ready on Sunday.

This is my basic recipe for Guacamole Dip. From here, you can get your freak on by adding anything you like: cilantro, tomatoes, pomegranates, shredded cheese, chopped bacon… even mayonnaise (although that always makes me shudder). If you need tips on how to pick out the perfect avocado, click here. Also, my good friends at Avocados From Mexico offer this step-by-step video guide on how to open an avocado without cutting off your finger.

Now, unless you want to serve some lame plastic-tasting guacamole, get to the store now! (You can also speed-ripen those avocados by placing them in a brown paper bag with a banana or apple).

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Spaghetti squash can be a bright, beautiful drop of sunshine in your autumn kitchen.

After it’s cooked, those long yellow strands of flesh are a brilliant substitute for pasta. It’s also one of the best vitamin-packed vegetables you can eat. With a little seasoning, it’s a perfect side dish for whatever you’re serving.

Like most winter squash, these babies can be hard to open… but preparing them is so very easy. If you’ve got a microwave-safe dish with a lid, you’re all set. Some recipes call for covering the squash with plastic wrap… but that bothers me. Here’s my method and all you need is a pie plate and a microwave.

Ready? Here’s how to cook spaghetti squash in a microwave in 5 easy steps:

1. Wash and dry the 3 to 4 pound squash thoroughly.

2. Place the squash on your cutting board. Insert a large, heavy-duty chef’s knife lengthwise in the middle of the squash. Carefully slice the squash towards the end. Remove the knife, turn the squash. Insert the knife again and slice toward the uncut end until it opens.

3. With a metal spoon, scrape out the seeds and pulp until you reach the hard flesh. (Be sure to save the seeds and roast them!)

4. Pour ¼ cup of water into the bottom of a microwave-safe pie plate. Place one half of the squash face down in the water. Cook for 10 to 15 minutes on high in the microwave. You’ll know it’s ready when the squash is soft and you can easily squeeze or press it. (Note: If your microwave doesn’t rotate, turn the dish ¼-way around after 8 minutes of cooking. Continue cooking for 5 to 7 minutes until cooked). Remove the cooked squash half from the pie plate. Place remaining squash half on the pie plate with ¼ cup water if necessary. Repeat.

5. When both squash halves cool, remove the yellow “spaghetti” flesh with a fork.

Pretty easy, don’t you think? So don’t avoid these beauties! Bring a little sunshine into your kitchen this week… spaghetti squash is in season now!

I’ve been waiting all season to get my hands on a whole Brussels sprout stalk so I could roast the entire thing at once.

Have you ever tried doing this? I am telling you the truth: It’s so easy and the presentation is out-of-this-world.

But wait… you say you HATE Brussels sprouts? That’s because you’ve never had them prepared like this: crisp, caramelized and free of that nasty sulfur taste.

Brussels sprouts on the stalk are available right now (obviously).

Here’s what to look for: tightly closed sprouts that are bright green in color on a solid, heavy stalk. The stalk shouldn’t feel rubbery. For more tips on how to select beautiful, loose Brussels sprouts, click here.

I Instagramed a picture of a stalk before I roasted it and I was surprised at how many people said they’ve seen whole stalks in the super markets, but just kept on walking by because, as one reader asked, “How could I make them taste good?”

Well, here’s a recipe to show you how…

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Not up for roasting a whole stalk? Try this recipe: Hot Bacon Salad (made with Brussels Sprouts… yum!).