The Joyful Plateful

These Summer Berry Cornmeal Cookies 🍓🫐🍋 are worth turning on the oven!

We’re enjoying a blissful cool stretch here in the PNW, and might even get some rain this weekend?! So I’m sharing this inspiration for your weekend baking with plenty of time to prepare.

Head to the blog to grab the recipe!

It’s too hot to cook, so there’s going to be lots of cold foods planned for the next week. That means it’s the perfect time for this Everything Seasoned Savory Granola!

Everything Seasoned Savory Granola is mostly salty, and just a tiny bit sweet, and it’s the perfect crunchy topping for all your summer salads. Or, as pictured - with cottage cheese, tomatoes, cucumbers and microgreens for a refreshing summer lunch! 🍅🥒

Recipe is on the blog!

Today is my birthday, so that means it’s time for my annual birthday cookies!! 🥳🍪💖

This year is a mashup of two of my favorite snacks - cookies and trail mix. These Browned Butter Oatmeal Trail Mix Cookie Bars combine two of my favorites into one salty, sweet, chewy cookie!

They have the classic trail mix combo: peanuts, raisins, and chocolate candies. I love a basic trail mix of salted peanuts, raisins, and chocolate candies. And I have to be sure that I get some of each ingredient in every bite - it’s all about that ratio.

Swipe through to see the previous years’ birthday cookies, and then go grab all the recipes on the blog! 🍪

I see lots of outdoor dining in my future now that the sun has graced us with its return in the PNW. ☀️

This Roasted Carrots with Carrot Top Couscous would make a lovely patio or picnic meal! 🥕🥕🥕

Did you know you can eat the lacy, leafy tops of carrots? Carrots belong to the same family of plants as parsley, and the carrot tops have a similar bright, grassy flavor. You can use the leafy tops just like you would another herb, and blend them into a beautiful green pesto sauce, which is what I did here.

Grab the recipe on my blog today! ⬆️

This 🌈 Rainbow Veggie Tofu Scramble is equally ✨ weekend brunch goals ✨ and a fast, easy, and super convenient recipe to meal prep and have a nutritious breakfast option on hand all week!

2024 is my tofu scramble era, and this is my petition to make it yours, too! It’s a fun way to add variety to your breakfast rotation and to pack in lots of veggies to start your day.

The recipe is on the blog now! ⬆️ Link in bio!

🌈

Today, April 4, is National Burrito Day! 🌯 So it’s about time I share these Cheesy Bean Burrito Bowls with you.

The 🌟 of these bowls are the cheesy green chile refried beans. Paired with rice and your favorite burrito fillings - I like tomato, avocado, cilantro and sour cream - I could eat this everyday. Simple, fast, easy meal!

🌈 Got rainbows 🌈 and rainbows 🌈 and rainbows 🌈 on my mind today!
🌸

Sunday Fundayyyyy! That calls for dessert. I’m thinking about these Orange Chocolate Chia-Flax Puddings because they’re a delicious way to enjoy winter citrus, and you can make them today to enjoy all week. Meal prep dessert? Heck ya! 🍊🍫

As always, the recipe is on the blog, linked in profile! 🔗↖️

It’s Souper Sunday, and it’s definitely soup weather! ❄️

I’m dreaming about my Chai-Spiced Roasted Sweet Potato Soup. This Chai-Spiced Roasted Sweet Potato Soup might not be what you’re expecting - yes, there are hints of sweetness from the roasted sweet potato and spices, but this soup is decidedly savory. Chai spices aren’t just for a latte!

Find the recipe on my blog in the Soups category! 🥣

Hiiiiiii. 👋🏻 I know I’ve been quiet on social media, but that doesn’t mean my little blog isn’t busy! There are some new recipes there that haven’t yet made it to social media, plus somehow almost 10,000 people clicked on my recipes in 2023! 🤯 It never ceases to amaze me that my creative outlet gets the attention of other people.

I definitely want more creativity in my life in 2024. This year I’m going to cook, photograph, blog and share more. I love seeing my ideas come to life, and sharing them with you is an added bonus. I struggle with knowing how to engage with social media, so I’m going to try to stop overthinking this step so much. 😅

Swipe through to see the Top 10 Recipes of 2023! These were my most visited pages, in order from most to least:
1- Cheesy Oatmeal (a personal fave, for sure!)
2- Warm Winter Fruit Compote (perfect right now!!)
3- Samosa-Inspired Bowls (these deserve a re-shoot!)
4- Persimmon Muffins
5- Herb and Goat Cheese Dutch Baby
6- Cranberry Sauce Baked Oatmeal
7- Hibiscus Berry Smoothie
8- Hoisin Vinaigrette Cold Noodle Salad
9- Lavender Cardamom Cold Brew Latte
10- Indian-Spiced Roasted Tomato Soup with Paneer Croutons

Cheers to more deliciousness in 2024! 🥳

It feels like there needs to be a cozy autumn meal on your feed today. 🍂

These Spiced Eggplant And Chickpeas Over Roasted Sweet Potatoes are loaded with warm spices, hearty flavors, and cozy vibes. This recipe is totally plant-powered, and perfect for taking the chill off a wet, gray PNW day.

Find it live on the blog now!

🎉 🥳 Today is the 3rd anniversary of The Joyful Plateful! 🎉🥳

September 14 is also National Food is Medicine Day. When I made my first blog post on this date in 2020, I didn’t know that. But food as medicine is central to my philosophy and motivation as a nutritionist. Making this connection today honestly has me all up in my feelings. 🥹 It’s another sign that reminds me that I am on the right path, and that my purpose and my work are in ✨divine✨ alignment.

Three years ago I kicked things off with a granola recipe, so it feels only appropriate to celebrate this milestone with a new granola recipe for you - one that holds on to the last vibes of summer, Pina Colada Granola! 🍍🥥

Recipe is live on the blog now, go to the link in my bio to snag it! 💖

Summer is waning here in the PNW, but there’s still time to savor late summer flavors with this BBQ Ranch Chopped Salad. 🥗

BBQ Ranch Chopped Salad is also a super easy, weeknight, back-to-school meal. There’s no cooking involved! Just some chopping and assembling. And I’m even encouraging you to take some store-bought shortcuts here by mixing up the BBQ ranch dressing using your favorite store-bought condiments. I know you’ve got them. And I know you’ve probably got them in your fridge right now. 😉

Grab the recipe on the blog and add it to your menu this week!

It’s Fridayyyyyy!! And you need to make this Ultimate Caprese Sandwich this weekend. 🍅

Why yes, I am being so bold as to call this The Ultimate Caprese Sandwich. No other name came to mind after I tasted the first bite. It has all the classic caprese flavors of tomato, basil, balsamic, and mozzarella, but it also packs added flavor with pickled peppers, spicy arugula, and tangy mayonnaise. Piled up on a ciabatta roll, there will be no other caprese sandwich that will match the deliciousness of this one.

Get the recipe on the blog today!

✨🍓 Let’s close out this weekend on a sweet note 🍓✨

Strawberry Chia-Flax Pudding is a fun and light summer snack - it’s like combining the childhood classic strawberry milk with a grown-up boost of protein, fat, and fiber from flax and chia seeds.

Get the recipe on the blog today! ⬆️

🍓🍓Strawberry-Balsamic Millet Salad 🍓🍓

Don’t let summer berry season get away without making this refreshing recipe! 🥗

This Strawberry-Balsamic Millet Salad combines classic strawberry salad ingredients like spinach and almonds with a cooked grain - millet - for added heartiness. With a few tangy flavor bombs like goat cheese and pickled red onions added in, this salad is anything but boring! It’s really the two toppings that make this salad a show-stopper: the quick-candied almonds and strawberry-balsamic dressing put the flavors and textures over the top.

Head over to the blog for this recipe (and a few other new ones! 👀)

I’m headed into a 4-day weekend, and my only plan is to spend many hours in my garden preparing for summer. 👩🏻‍🌾

After a long day working outside, a crisp, cool salad sounds refreshing, and this Hoisin Vinaigrette Chopped Salad hits allll the right spots. 🥬🥣

This isn’t a new recipe on the blog, but I did recently revamp and re-shoot it because it deserves some time to shine. Head to my website and check it out! If it’s going to be warm where you are in the coming week, add this to your menu plan. Trust me.

🥳 It’s my birthday! 🥳 So I baked you some cookies. 🍪🍓

These Strawberry Almond Cookies are the perfect springtime treat! I’ve been trying to develop a strawberry-vanilla-almond baked good for the blog for a couple years, and I finally did it. These cookies are light and chewy, and pair beautifully with a good matcha latte. 🍵

Three birthdays on the blog, and I’ve shared a cookie recipe each of those three years. Check out my stories for a walk down memory lane! And thanks for celebrating with me! 💟

It’s International Hummus Day!

With that and the hot weather here in the PNW, it’s the perfect day to share this Curried Beet Hummus. I’m all about cooling recipes and little to no cooking this weekend since it’s going to be unprecedentedly hot for May.

Blend up a batch of this Curried Beet Hummus this weekend for a refreshing snack. Dip lots of colorful veggies or crackers, and enjoy not heating up the kitchen!

Last week’s bananas 🤝 This week’s breakfast

I know there’s at least a few of us with overripe bananas hanging out on the counter today, right? Well now your this-week self can thank your last-week self because now you can turn those brown bananas into Banana Bread Baked Oatmeal! 🍌

This Banana Bread Baked Oatmeal is loaded with walnuts and chocolate chips, which I don’t normally like in my banana bread, but are a must in this baked oatmeal. This is an easy meal prep breakfast for the week, and a new way to use those overripe bananas!

Swipe through and peep my brother’s recommended serving method - banana split baked oatmeal! 😋

Wednesdays feel like a good day to make a sandwich for dinner. 🥪

How about these ABC Melts? Apples, beets, and cheese between buttery grilled bread, yes please! 🧈🍞🍎🧀

Get the recipe on the blog! ⬆️

Early spring weather is fickle, and here in my corner of the PNW, it definitely feels more like winter this weekend. This calls for a cozy bake, and I think these Parsnip Cardamom Muffins are perfect.

My favorite part of this recipe is that it all comes together in the food processor! No other bowls required. Plus, these muffins are gluten-free and refined sugar free - great nutrient-dense bites for breakfast or snack time!

Get the recipe on the blog and make them today!

🍀🥦 Something green for the feed today! 🥦🍀

Roasted Broccoli with Curry Peanut Sauce - I could eat this every day, and yes, I will eat this straight off the pan (swipe to see!).

Pair this side dish with a protein and some cooked rice, and make your easy dinner dreams come true! 🥦💚

Oh hey, there’s only one more week of winter left. Despite my absence on socials for a whole season, I have been posting new recipes on the blog. Swipe thru to see what’s new, and then head over to my website for the recipes! ➡️

1- Chai Roasted Sweet Potato Soup
2- Orange Chocolate Chia-Flax Pudding
3- Banana Bread Baked Oatmeal
4- Parsnip Cardamom Muffins
5- Apple, Beet, Cheddar Melts
6- Roasted Broccoli with Curry Peanut Sauce

Halloween is over, but fall is still in full swing! I’ve rounded up my Must-Have Fall Recipes on the blog, and now is the perfect time to work a few into your meal plans this season. 🍂

Visit my website and check out the post - linked in bio! ⬆️

There’s still time this weekend for some cozy fall baking! I recommend my Pumpkin Latte Muffins, which recently received a glow up over on the blog. Go check it out! 🎃

Oh, hi! 👋🏻 I’m still here! It’s been a month since I posted, and what a month it’s been!

September passed by in a blur. A new school year at NUNM kicked off Sept. 12, followed quickly by National Food is Medicine Day on Sept. 14 when I was interviewed on my first IG Live! The weekend of Sept. 24-25 I helped host the 9th annual Food as Medicine Symposium at NUNM. And in between working and teaching, I’ve been trying to stay on top of this late season garden harvest with lots of canning!

When it comes to food as medicine, one of the key takeaways from the Symposium is variety. The greater the variety of plant foods we consume, the better we feed our gut microbiome, which is central not just to healthy digestion, but also immune health, mental health, and more.

One way to gets lots of plants in your meal is with these Rainbow Salmon Burrito Bowls! 🌈 Start with rice and beans, then add colorful fruits and veggies to your heart’s content - like cabbage, corn, tomatoes, mango, and avocado. Topped with Maple Chipotle Sauce, these salmon burrito bowls brighten up any menu with a bounty of colorful plants!

Eat the rainbow and grab the recipe on the blog at www.thejoyfulplateful.com!

Summer doesn’t end with Labor Day! There’s still lots of summer produce to enjoy before pumpkin season can begin. 😆

With the late start to summer here in the PNW, gardens are still in full swing. And that means there is lots of zucchini!! This Grilled Zucchini Za’atar Hummus is one of my favorite ways to use garden-fresh summer zucchini. I can’t get enough of this grilled, flavorful dip!

Make this ASAP - it’s amazing warm, when the zucchini comes right off the grill, but the leftovers are also super delish!

Grab the recipe on the blog! ➡️ www.thejoyfulplateful.com

I haven’t posted much this summer, but that doesn’t mean I haven’t been cooking!! ☀️🍽☀️

There’s a few new recipes up on the blog, but I want to first bring your attention to this one: Peach Ginger Oat Shortcakes. 🍑🥰

Peaches are very much still in season here in the PNW, so this weekend is the perfect time to pick some up and make these shortcakes for dessert. 🍑

Sit outside in the evening this weekend, and soak up golden hour while savoring this golden-hued dessert. Grab the recipe on the blog today!

Summer Succotash Pasta Salad is a light and refreshing summer main course, or a colorful and fun side dish. Showcasing some of the best flavors of summer, now is the time to make this dish!

My garden is about a month behind normal, so zucchini is just starting to pop off. This salad is a perfect way to use fresh garden zucchini, as well as basil, peppers, and corn! Summer’s bounty in a bowl. 🥒🌽🫑🍋

Get the recipe to make this weekend on the blog at www.thejoyfulplateful.com! (Linked in profile ⬆️)