Every year I try to come up with a festive Halloween/Autumnal treat that has way less sugar than the giant bags of candy at every cash register in America this time of year.  Last year it was these deceptively simple Chocolate Dipped Apple Slices. 
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… This might be one of the most popular recipes from my first cookbook Eat Happy. I married a man from Pittsburgh, so I call it Pittsburgh Chili. This is my homage to a wonderful city and the crazy great Steeler Nation. There’s lot of 
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I post all my new recipes over at my Substack Newsletter. So get over there and sign up so you don’t miss one. It’s free to sign up, and the majority of the content will always remain free. There is a paywall for Superfan Happies, 
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This Chicken Paprikash Stew from my new low carb, NSNG cookbook Eat Happy Too takes out the flour/cornstarch, makes the dairy component optional, but still retains all the fresh flavor of this bright Hungarian pepper stew. And let’s use an Instant Pot to make it, 
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  Summertime.  What the heck are we gonna eat when it’s so dang hot?  The answer is: grilled shrimp.  I recommend you get thee to the fishmonger and purchase two pounds of peeled and deveined shrimp, soak them in this delicious asian style marinade, and then 
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My favorite spring roll is the Vietnamese rice paper-wrapped Cha Gio, and I’ve been watching folks in my Eat Happy Facebook group post pictures of their delicious, low carb, NSNG versions of deconstructed egg rolls called Egg Roll In A Bowl. So I decided to 
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It’s Easter time, and whether or not you celebrate the holiday, a lot of you have asked me for an NSNG/Low Carb dinner menu to make for the fam. It got me thinking… If you traditionally like lamb on Easter, I absolutely LOVE the lamb 
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This recipe for Chicken Parm is a crowd pleaser for a reason. It’s flipping delicious, and don’t you forget it. You can use dairy free cheese if you need to, or just use regular cheese if you don’t have a dairy allergy. You can find 
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My Substack brings all the boys (and girls) to the kitchen… I’ve launched a weekly newsletter for my Superfan Happies hosted over on the Substack platform. It’s called a “Substack,” and I love it because it’s a deeper way to connect. It’s also a more 
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I’ve been making a version of this soufflé since the year 2000.  That’s almost two entire decades of gluten free, grain free goodness.  This is such an easy recipe to make, you will wonder why the heck I didn’t share it with y’all earlier.  Well, 
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