Krunchy Kate finished the year with a bang being featured in So Rhode Island. ((Flip to page 28 )) What a year, six Rhode Show...

I recently polled friends and fans on Instagram and Facebook to see what I should make on my next Rhode Show appearance. ((If you missed the segment- rewatch here!)) It was very clear that absolutely no one wanted me to make a salad again. Seriously, not one vote. Breakfast and dessert were very close. Originally, I was trying to incorporate the two and make a sweet breakfast item- but with time restraints I just couldn’t make it happen. (Two failed attempts at chocolate zucc

This versatile dish is perfect on its own, over mixed greens, or a zesty side for grilled chicken, salmon and shrimp. Creating a simple blended stock of onions, garlic, scallions, and celery in the instapot will add a depth of flavor to the risotto. You will thin this out with either store bought or homemade chicken (or veggie) stock. ((If you are short on time, you can use all store-bought stock)). Not only is this meal delicious, but it is also filled with veggies and is g

Big colorful salads are my jam, and this is no exception. Dress it up with some optional toppings below. Check out my May 8th segment on The Rhode Show whipping up this delish dish! Pear & Blueberry Quinoa Salad with Candied Pecans Ingredients: 1 Cup Quinoa, cooked and cooled 1 English Cucumber, chopped ¼ Red Onion, chopped 2 Pears- ripe (but not overly ripened) - chopped ½ Cup Citrus Spiced Pecans (recipe below) Maple Dijon Tahini Vinaigrette (Or used store bought vedalia on

I had to make this recipe again before I shared the instructions. The first time I was carelessly adding ingredients to the mix, and this time I recorded amounts for sharing. You’ll want to make a big batch of these – once they come out of the oven, you won’t be able to stop munching. Of course, if you don’t have helping hands to devour these delicious morsels, you can always cut the ingredients in half. Also – please note, when cooking these if there is any moisture left, th

I have gotten a lot of responses about these eggs. It is a great breakfast or lunch option for one – you could easily triple or quadruple this recipe for a weekend family brunch. It is also such a versatile recipe. I love the shiitake, sundried tomato combo but you could easily swap out for broccoli, potatoes, peppers, onions, meat – absolutely anything that you’d like. Check out my recent appearance on The Rhode Show making these eggs for a crowd! ((I multiplied this recipe

One of my favorite snacks is popcorn, and not the microwavable kind ((we haven't used a microwave in years- currently ours is used as a...

Use up those brown bananas rotting on the counter with this guilt-free protein packed weekend treat! Easily make this recipe dairy free...

This is without a doubt my most requested salad. Anytime I go to a party or get-together, I like to bring a big ol' grain salad. The toppings are often based upon what is fresh and in season - but this is by far my most requested dish. Sweet and Earthy beets definitely take center stage, paired with tangy sun-dried tomatoes, creamy vegan dressing - there is no doubt this will be a hit for your next gathering! **Check out my appearance on The Rhode Show- making this delish sal

We ordered takeout a few days ago, on the menu was Chicken Parm Dip. It sounded delightful ((even though it’s not something I would order...