Articles by Leanne Ray

A versatile sweetener with caramel-like flavor from dates, this syrup can be used in place of honey or maple syrup in baking, tea or homemade dressings and sauces.

These Thai-Inspired Quinoa Salad Jars with Peanut Miso Dressing are the work lunch you’ve been waiting for.

Let’s just take all my favorite flavors and throw them into one epic seasonal muffin, shall we? We’ve got pumpkin, juicy blueberries, cinnamon, creamy Greek yogurt and tahini. These pumpkin blueberry muffins are the perfect

These tofu bahn mi lettuce wraps combine all of the classic flavors you love and make for a creative appetizer or light summer dinner.

This simple side dish pairs beautifully with your favorite grilled protein, or mixed in with some beans or legumes for a quick lunch.

A creamy blend of frozen fruit, matcha green tea and fresh grated ginger topped with all of your favorite crunchy add-ons!

A dash of cayenne pepper puts a spicy twist on a classic summer dessert.

This jam is bright and tart, and it makes for an awesome fruity topping on yogurt, oatmeal or toast. The best part is that you can make it in just 30 minutes!

Prep this Greek orzo for an easy, fresh packed lunch option. Try it atop spinach with your favorite fruit on the side for a flavorful and satisfying meal.

This bright and bubbly drink may be the next star of your happy hour! Or spice up your dinner prep with this flavorful mocktail.

Roasting is a no-fail way to cook vegetables. Make a large batch of these roasted veggies and use them all week long in a variety of dishes!

The most important tool that a home cook can own is a sharp, high-quality knife. Forget trendy kitchen tools and invest in quality knives.

This recipe is thick and creamy, has a serving of orange vegetables — always impressive at breakfast — and to be honest, kind of tastes like dessert!

Even though white potatoes are wonderful for a myriad of reasons, sweet potatoes offer a silky smooth flesh and a slightly sweeter taste, plus a hefty dose of vitamin A.

Throughout my five-year run as a dietitian, I’ve had the opportunity to work with several dietetic interns, both in-house and those from distance programs who design their own path based on personal interest. In talking