The Dish On Healthy

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The Dish On Healthy

Easy & deliciously nourishing recipes that are gluten, dairy & refined sugar free! Real, Healthy, Un I am so happy that you are here & I hope you enjoy the food!

The Dish On Healthy tells the story of a life through food; it illustrates a person coping with autoimmune disease through an unprocessed diet. In the journey to eliminate gluten, dairy and refined sugars from my food, I created a variety of delicious alternative recipes and found my best self. I want to share with others that it's fully possible to eat healthy; while recreating all the food and flavors you love. I share easy, make-ahead recipes that will change the way you and your family eat and view food. Because I believe eating healthy doesn't have to be complicated. xx

01/07/2026

creamy and cozy BUTTERNUT SQUASH CHEESE SAUCE RIGATONI!🧀🧅 🍝 In the hierarchy of creamy, comfort food pasta recipes, this one ranks pretty high. Side note: we all may have a lonely butternut squash sitting in the corner of our kitchen. Put it to good use! Grab the recipe deets below and save or bookmark this post!👇🏻👇🏻

Ingredients
a whole butternut squash- peeled, seeded and cubed
1 large yellow onion, peeled and chopped into quarters
4-5 garlic cloves, rough chopped
1/2 Tbsp chopped fresh sage
1/2 Tbsp dried or fresh thyme
sea salt and pepper, to taste
2-3 Tbsp olive oil
2 cups of veggie OR bone broth
1 teaspoon of red pepper flakes
2 teaspoons of Tabasco (optional)
1 cup of raw cashews (soaked in water overnight & drained)

Instructions 🌟🌟🌟🌟🌟
Preheat your oven to 425F and line a baking pan with parchment paper. Add your butternut squash, onions, garlic, sage, thyme, sea salt, pepper and drizzle of olive oil. Bake for ~30-35 mins. While the squash is roasting; I like to prep my pasta. Use any pasta of your choice and follow the instructions on said box. When the squash is done roasting, add the liquid (bone or veggie broth) first to your blender, then the drained cashews, and the roasted veggies. As a final step; add your red pepper flakes & Tabasco and blend until smooth. Bring the velvety sauce out of the blender and pour it into a large saucepan and warm it over medium/low heat. IF adding any cheese, you can add it to the sauce once it’s in the pan and starting to bubble, it will thicken nicely. I suggest 1/3 cup of grated parmesan, OR pecorino Romano OR Manchego. Or, you can add it to your plate right before serving.

Bring the drained pasta and add it to the pan with the sauce. Toss to coat. Add some more red pepper flakes and coarse black pepper. I topped mine with a bit of grated Manchego!

Enjoy every bite!♥️♥️

01/03/2026

creamy + crunchy Cucumber & Avocado Salad with Red Onion 🥒🥑🍋‍🟩 is a refreshing year-round gem; as the three main ingredients are always readily available and at your fingertips!

All you need are:

🌟 Cucumbers— smaller, Persian mini cucumbers work best!
🌟Red Onions— thinly sliced. You can use pickled ones too!
🌟Avocado— always go for Hass, they’re creamier and lend some healthy fat.

It’s one of those far an few salads that doesn’t need cheese. It is also lettuce less— but I wouldn’t recommend it for meal prep due to avocados oxidizing quickly and blackening. If there’s one make-ahead ingredient that can also be leveraged for all your sandwich and salad needs: the pickled red onions!

Full recipe is in my cookbook, Deliciously Nourishing Eats! Link in Bio! 🔗📖

Enjoy every bite!💚
🥒 💚 🥗

12/24/2025

Always on my holiday table🎄— a pearl couscous salad of sorts with tomatoes & hefty amounts of cheese! TOMATO & AVOCADO BASIL PESTO PEARL COUSCOUS SALAD!🌿🥗🍅 p.s. — check out my stories today and tomorrow; I’ll be sharing our go-to hot chocolate, spiced berries mulled wine, crispy batata harra, a classic chocolate bundt cake, a hearty shakshouka brunch skillet & grazing platter ideas! Grab + save the salad recipe deets below👇🏼

Creamy Avocado Basil Pesto
1 large bunch of fresh basil ~2 packed cups
2 ripe avocados (if smaller avocados, use 3)
1/3 cup h**p hearts
handful of raw walnuts or almonds
3 garlic cloves
3 Tbsp fresh lemon juice
1/2 cup extra-virgin olive oil
sea salt and pepper to taste

For the pesto, remove basil leaves from stems. Make sure you don’t process the stems. Throw everything into your food processor, except for the extra virgin olive oil. This one comes in at the end. Pulse until finely chopped and then add the oil gradually through the hole at the top of the processor. When it’s a smooth paste- it’s ready.

Couscous Ingredients
I used 2 cups of Pearl Couscous
No broth? Simply boil it in salted water with 1 Tbsp of olive oil or garlic ghee to keep it from clumping. You only need ~4 Tbsp of pesto for this amount of couscous, unless you want to lay it on thick, which is totally fine too!🙃

You also need:
2 cups halved cherry tomatoes
1/2 cup sheep’s milk feta, tastes better than goat feta
1 Tbsp of fresh pesto to garnish
Juice of 1/2 fresh lemon, optional!

I am obsessed with this little salad. Easy, but feels fancy. Everyone will love the texture and fresh flavors! 🙃🙌🏼💣
🥗

Hope you’re having a great week, friends!💚

12/20/2025

the most viral appetizer of 2024 & 2025 around here— CRISPY PAN-FRIED FETA with a honey sesame crust!🧀🍯

It’s got a mildly sweet and crispy crust and a gooey, melted middle. Perfect appie to enjoy with your favorite crackers, crispy ciabatta crostinis, or fresh sourdough bread. It’s also a great addition to any charcuterie or snack board! Grab the recipe deets below 👇🏼

Ingredients
200 grams of feta cheese (I love and recommend creamy sheep’s milk feta- better taste and easier to digest! If vegan- there’s lots of great quality plant-based feta 🌱that would work in this recipe!😉)
1 cup Italian bread crumbs
1 Tbsp sesame seeds
1 large egg, beaten
1 Tbsp honey or hot honey
1-2 Tbsp olive oil
juice of 1/2 lemon

Serve it with 👇🏼👇🏼
Crackers
Crostini
Sourdough

Instructions 🌟🌟🌟🌟🌟
Combine sesame seeds and bread crumbs & whisk the egg. Set aside in two separate bowls.

Heat olive oil in a pan or skillet set to medium heat. Coat feta in egg wash on both sides, then in bread crumbs and sesame seed mixture. Add to the hot pan. Pan-fry for ~3 mins on each side. Serve hot, drizzle with honey, thyme and spritz of lemon. Enjoy every bite!

12/09/2025

Holiday salads should be hearty and colorful!♥️ This Farro Halloumi Salad with chickpeas and kale is the grain bowl you need on your holiday table. It’s perfectly convenient and can be enjoyed either warm or cold.. the crispy, pan-fried halloumi takes it over the top!🔥 It remains the most popular salad around here, for two years in a row!🙏🏻😌

Inspired by some of my fave salad bar options; I added chickpeas + lentils for extra plant-protein, as well as crunchy and briny halloumi cheese! PSA: The olive-oil, lemon and honey mustard dressing is *chef’s kiss* divine and I can gulp it in industrial amounts, just pass a spoon. Recipe deets below!👇🏻 👇🏻

Ingredients
Farro & Grains
1 cup whole grain farro
2 cups water, or vegetable broth or bone broth for flavor!
2 bay leaves (to cook the farro, adds depth!)
1 teaspoon sea salt, or more, to taste!
1 cup rinsed and drained canned chickpeas
1/2 cup rinsed and drained canned lentils

Add-ons:
1 cup kale
Handful of cilantro or parsley
1/4 cup dried cranberries or golden raisins
1 Tbsp green onions or chives

Salad Dressing
1 shallot, finely minced
2-3 teaspoons runny honey
1 Tbsp Dijon mustard
3.5 Tbsp apple cider vinegar
1/2 cup extra virgin olive oil or avocado oil
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt

Pan-fried Halloumi Cheese
250 grams halloumi package
2 Tbsp olive or high heat avocado oil for frying

Instructions 🌟🌟🌟🌟🌟
In a medium stockpot bring water or broth to a boil and add farro, sea salt, and bay leaves. Stir and reduce boil to a simmer until the liquid has been mostly absorbed and the farro looks fluffy and soft. This takes ~20-30 mins. Allow farro to cool and mix with chickpeas, lentils, kale and cilantro or parsley. 🥗 💚

Combine all dressing ingredients into a mason jar with a lid or bowl and stir and shake well, pour over salad. Top salad with cranberries, green onions and dressing. Mix well.

Enjoy every bite!💚💚

12/08/2025

Let’s make this creamy RAMEN!🔥🍜 🥦🌶️ We take ramen very seriously in this house. Let’s doctor the noodles in an ultra creamy concoction of 1 egg yolk, sesame oil, Japanese mayo, garlic, ginger and the package seasonings. Trust us, this takes your favorite store-bought brand over the top every time. Grab the recipe deets below!👇🏼

Ingredients (1 serving)
1 pkg of instant ramen ~140 grams
1 cup broccoli florets + 1 Tbsp olive oil + 1/4 tsp sea salt
1 hard-boiled or soft-boiled egg ~7 mins boiling time
1 teaspoon sesame seeds for garnish
Handful of green onions, sliced *I didn’t have any
Handful of rough chopped cilantro!

Broth
1 Tbsp toasted sesame oil
2 teaspoons grated ginger
2 teaspoons grated garlic
1 egg yolk
1 Tbsp mayonnaise
1 cup chicken or veggie broth
Package seasonings— (because we add so much flavor with all of the above) I only add half the amount of each seasoning bag.
* NOTE: if you do not want to add ramen pre-packaged seasonings, all you need is:
1 Tbsp Gochujang paste & 1 teaspoon soy sauce or hoisin

Instructions 🌟🌟🌟🌟🌟
Cook ramen noodles following package instructions, until slightly al dente. Drain the water- but leave ~2-3 Tbsp liquid behind to keep them from drying in a bowl.

In a small bowl combine all broth ingredients: sesame oil, ginger, garlic, egg yolk, mayonnaise & half of the package seasonings. Whisk until a uniform paste forms. Now add warm broth; so that the egg yolk cooks in it and whisk it again. Add ramen noodles to the bowl with the paste/broth and combine. I top mine with jammy eggs, cilantro, a sprinkle of sesame seeds or sumac and air fryer or roasted crispy broccoli.

enjoy every bite!
#🍜 #🍜🍥

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http://www.thedishonhealthy.com/

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