​Living in California, we can buy essentially any produce year round. We are fortunate to have a mild climate to grow all types of produce and not be limited, but I believe in buying produce when it is at the peak of its growing season. 
         The fruit I am obsessed with this summer is the peach. You can not beat the sweet, juicy first bite of a perfectly ripe peach. My favorite summertime salad is peach, prosciutto, and burrata on top of a bed of arugula with a drizzle of balsamic glaze and freshly cracked pepper. It is a crowd pleaser at a dinner party or perfect for an al fresco lunch. Peaches can be grilled to bring out more sweetness when paired with vanilla ice cream or made into peach cobbler to end a summer BBQ.  Peaches are versatile in summer and in my opinion, need to be seen more on menus!
 
 

​Keto Avocado Brownies
 
4 large eggs
2 avocados
½ stick unsalted butter, melted
1/3 cup unsweetened peanut butter
2 tsp baking soda
2/3 cup stevia
2/3 cup cocoa powder
2 tsp vanilla extract
1 tsp kosher salt
 
Preheat oven to 350 degrees. Blend everything in food processor, place in prepared greased 8x8 dish. Bake 20-25 minutes and let cool.

Stay tunes .....  Check for more updates to come from Chef Meggan and her keto diet adventures!  
 

A guiltless breakfast, perfect for everyday or Sunday morning brunches.
I recently developed this recipe testing flours with a flax egg for my Client who has been put on a Gluten Free, Vegan Diet. As you know, carbohydrates can be hard to resist. Now you can splurge and enjoy light, fluffy and hearty pancakes flavored with vanilla.

Cauliflower crust pizza is much easier to make then you think! Here is a basic recipe.
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Ready for a crazy good shake to start your day?  These shakes are a must.  
Recipes for "The Spicy Mayan" and "Key Lime Pie" by Chef Rebecca
If you prefer a different brand of protein powder, no problem, just sub your favorite brand. ​

With Halloween coming up and lots of parties coming together, W.H.E. wanted to come up with a Wickedly Healthy Cocktail! With Spooooky Blood Oranges!!!!!! -  here is chef Sarah's recipe
Ingredients: <Serves One>
- 2 oz Blue Agave Silver Tequila
- Juice from one lime, (approx 1 oz)
- Juice from 2 Blood Oranges, (approx 3 oz)
- 1 tsp Agave Nectur or Honey
- Chili Sea Salt (Cayenne Spice & Sea Salt)

It’s all about the Butter!
 
I have these conversations with friends, family and clients all the time. Butter is bad. Butter is good. I’m allergic to dairy I can’t have butter. So when it comes down to it what is really the best option. I personally use Ghee, Keri gold and Coconut Oil in my household depending on what it’s used for. Ever heard of Bullet Proof Coffee? It’s amazing and it’s just what I like to drink before I start my day or a long jog! Coffee, Keri Gold and Coconut oil blended together and creates the perfect froth on top!!
 

Tips For Grilling Pizza
 
Now that we're headed towards summer, daylight is lasting longer and the evenings aren't quite so cool, so I've started to grill more and more.  One thing I love grilling for an easy dinner is pizza. The following are a few simple steps for a delicious grilled pizza:

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Plant Milks
 
If you have trouble digesting dairy, plant milks are great alternatives. Typically made from nuts or seeds, these plant milks can be used to replace anything you would typically use milk for, whether it’s milk for your coffee or cereal or making a creamy sauce to go on pasta. You can buy a variety of plant milks in grocery stores, but making them at home is shockingly easy and allows you get creative.
 
Here’s what you need to get started:​
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       In this entry we will be highlighting the variances between broth, stock, and bone broth. I’ll also discuss the health benefits of bone broth and include a simple, bone broth recipe which contains only 9 ingredients. You may ask yourself, why discuss bone broth? Well, bone broth has been a culinary staple in my career as a chef. I tend to favor the use of bone broth because of the deep bold flavor. It enhances soups, sauces, and proteins. However, in recent years I have noticed a shift in how bone broth is being used by many people today.