I am not a shrinking violet when it comes to spice or hot chilies. Whether the chili-spiked dish is Korean, Indian, Mexican, Thai, I’ve enjoyed all races and creeds of chilis. But today, I think I’ve met my match.

I’m always on the hunt to find ways to use leftovers. This is the prefect way to treat your family to a frozen dessert and pump up the servings of whole grains at the same time.

If you can make pancakes, you can definitely make crepes! I know that they might seem fancy, but they are incredibly versatile and can be served with both savory and sweet fillings and store extremely well.

When I say “double dipping”, I don’t mean dipping your chip twice! I meant doing double duty by having fun and eating more fruits and veggies at the same time.

Fresh tropical fruit is so sweet, it livens up any dish. I like to make a big batch of this salsa to use for chip-dipping and to accompany my grilled fish or meat. Just eating this salsa makes me feel like it’s 80 degrees and sunny outside year-round!

When it’s literally as hot as an oven outside, the last thing you want to do is turn on the oven and heat up the house. That’s why summer is the perfect time to use your creativity in the kitchen and find innovative ways to prepare meals without using your oven.

In this article published on SheKnows.com, I show how to swap empty-calorie ingredients with potent and flavorful superfoods that can pack two to three times as many nutrients as their counterparts. The result? A slimmer, sexier and more beautiful you.

Most of us think of grilling as an easy low-fat way alternative to cooking on the stove top. But how healthy is your grilling, really? Let’s take a closer look at your grilling habits and choices!