Articles by Deborah Murphy, MS, RD

Wave goodbye to boring and bland chia pudding by adding a layer of warm apples sautéed in coconut oil and cinnamon for a filling breakfast. This sponsored recipe is brought by the Almond Board of California

Do you like experimenting with new ingredients in the kitchen? What’s the most recent new-to-you ingredient that you’ve tried? For me, it’s farro. This time of year is typically bitter cold here in Chicago, so

One of the benefits of eating vegetarian or vegan on Thanksgiving is that you can be as creative as you want with your main dish. I love making hearty casserole dishes like this vegetarian lentil

One downside of being a food blogger is that you are always testing new recipes, so you don't have much of a chance to make your old favorites again. But when I made these Vegan

Vegan Three-Bean Chili with Farro and Dark Chocolate Chopped dark chocolate adds unexpected depth to this hearty chili made with pantry staples. See more “Celebrate Spring” recipes! Developed by Deborah Davis, MS, RD Ingredients [120

Salmon Burgers with Sriracha Mayo and Purple Cabbage Slaw Fresh ginger, soy sauce, garlic and Sriracha sauce add an Asian-inspired flair to these surprisingly simple salmon burgers. See more “Highlighting Healthy Fats” recipes! Developed by

This recipe is the brainchild of several consecutive rainy days here in Chicago. I was looking for something hearty and filling, and this dish is just that. In fact, we’ve already made it a few times.

This curry chickpea spread is delightfully simple and equally delicious. Although I do love hummus, sometimes I get a little burned out on it. Since this spread isn't completely smooth like hummus, it has a