As the nights get longer and colder, we often turn to hearty dishes to warm our bodies and souls. This vegan twist on a classic ragu bolognese is the perfect recipe for cold winter weekends.

Packed to the brim with vitamins and fiber, it's so deep and rich and savory, you’ll be surprised there’s no meat, and even more surprised at how macro friendly it is.

There’s nothing worse than getting home late after a long day and realizing you have nothing in the fridge to eat. It’s times like this when a lot of us succumb to less than ideal food choices, or expensive takeaway. Having a backup plan for times like these is important. And it can be as simple as having nonperishable food items in your cupboards like pasta, rice, quinoa, canned vegetables, and frozen food in your freezer like seafood and vegetables, all of which can be cooked quickly in a pinch.

This week we challenged our clients and ourselves to come up with the most creative recipe using butternut squash, our ingredient of the week. I decided to keep this recipe super simple and even used a combination of Butternut Squash pasta sauce and regular tomato marinara.

Who doesn’t like Chicken Pad Thai?! Check out this easy recipe!

Looking for a recipe to bring to your next get together?!