Cooking Show Replays

This was simple and delicious! We baked up some sweet potatoes and roasted chickpeas with a few different herbs and spices. Then we made a delicious garlic herb sauce with dill followed by a parsley tomato pico, and threw them both over the sweet potatoes. And since that was apparently not enough, we paired that with a super tasty Caesar salad! Great interaction, this was a fun show!


I think this was the fanciest thing I have ever made on the show, an SOS-free quiche for BRUNCH! Wow, it’s almost like I’m a real chef, very funny. There were a few parts to this one, but each one was super simple, no fancy skills required. We had fun with some new people, so I told my health and entrepreneur story. I really enjoyed the interaction, and the quiche was totally delicious! Hope you’ll enjoy it with me!


Officially one of my favorites after my very first attempt! We started with an earthy Baharat spice blend to build the delicious red sauce. We steamed up some kale and zucchini, topped it with a mix of starches, threw on the sauce, and finished it off with some crispy oil-free onions and cilantro microgreens! This sauce was so fast and delicious, it could go on anything.


They look challenging, but they really aren’t! Here are two fast, delicious meals that will impress the masses. I love the crunch of the portobellos, and the rich spinach walnut stuffing was amazing, especially after we topped it with a little mushroom gravy. The collards were hearty and delicious, stuffed with black rice and black eyed peas. Take these to a pot luck, and they’ll be the gone before you know it!


We fit 4 recipes into this jam-packed episode, all from the new Bravo Express cookbook. We made a delicious Buckwheat Tabbouleh with lemon and parsley, an Edamame Kale Salad with Mango Ginger dressing, and an Ethiopian-style Roasted Chickpea Portobello entree…all with a little Well Your World spin and a hell of a lot of flavor. It’s so simple to eat healthy food, and when it tastes this good, well there’s no excuse not to!


We nailed it with these two quesadillas. First we made an omelette-style breakfast quesadilla with chickpea flour and veggies, and that was super delicious. Then we made a version with a black bean, corn, sweet potato filling…and of course we drenched it in a roasted red pepper cheese sauce as well. All topped with, you guessed it, pico. Hope you’ll give these healthy quesadillas a try!


I never thought we would be making crepes on this show, but we did, and we nailed it. I may be a pathetic food plater and photographer but they looked good enough for you to want to devour them. First we did a sweet crepe with dates, vanilla, and cinnamon topped with fruit. And we followed that with a savory beans and pico crepe, and what’s better than pico on a crepe.


When you eat like us, it’s all about the delicious flavors you can pile on top of your starches, salads, or roasted veggies. So we made 5 delicious salsas that you’re going to love just as much you already love pico! We played with fruity flavors like mango and pineapple, a sun dried tomato salsa with fresh basil, a shiitake mushroom salsa that I’ll definitely be making often, and another with roasted tomatillos, poblano peppers, and avocado. I hope you give them a shot!


These stuffed bell peppers were so simple and incredibly delicious! I made enough to eat for two days straight. We made two versions, a Mexican version and a delicious Indian curry version. Both are certain to be a family favorite, so you’ll surely want to add them to your weekly recipe rotation. Enjoy!


Finally a burger that is not mush in the middle, doesn’t fall apart, and can be as dry or as moist as you like it. These bean burgers were delicious! We spiced them up with some no-salt seasoning and curry powder but you can use any number of spices such as Italian seasoning, poultry seasoning, on and on. They freeze well and can be grilled or baked. Hope you enjoy the burgers and fries!


I wanted to reveal my delicious Caribbean sauce to my live show subscribers, and I think you’ll like it! As with all my sauces, you can mix it with just about everything! We did it with garbanzo beans, onions, and green chili (or green bell pepper), and we also tried it on top of cauliflower and cabbage steaks. This sauce makes a fantastic marinade as well!


Lasagne is as simple as making a marinara sauce, a little cashew ricotta, and stacking it all together. It’s a recipe that looks much harder to create than it actually is, so anyone can throw this together with minimal cooking skills. As always, we did it SOS free, and it was totally delicious! I took mine to a dinner party and received many compliments, and I think you will too.


I wanted to make two of my favorite big batch recipes to help those participating in the Well Your World 30 Day Challenge and anyone who wants to keep a clean environment stocked with delicious healthy food. These two dishes were excellent as always and keep very well in the fridge. Make them in massive batches and eat them all week!


A favorite holiday tradition is the annual tamale cook that happens at my house. This is probably one of the fancier meals I will make all year. But we will break down the process so it is nice and simple, prep the sauce, prep the filling, prep the masa dough, and put it all together. It may take a little practice, but it's well worth it!


With these delicious dips, you will be well-equipped for all of your upcoming holiday parties. They are quick and easy to make, and they are sure to please them all! We also had a nice discussion about exercise and calories during the show...you can't outrun your mouth! Hope you enjoy the episode!


With the holidays coming, I wanted to make sure you had a few SOS free recipe ideas ready to go! We made a delicious Brussels Sprout and Kale Salad with Citrus-ette Dressing, a blended Butternut Squash Potato Soup, a Corn Edamame Succotash, and an Apple Sweet Potato Bake that could serve as a side or a dessert. I think you and the family will really enjoy these dishes! I have written out the recipes so you have quick access to those as well.


In this episode we make one of my favorite new sauces from the upcoming cookbook, the masala curry sauce. We'll also use that sauce to make chana masala (chickpeas and sauce) and aloo gobi (potatoes and cauliflower with sauce). I hope you'll try this sauce out in your own kitchen and let me know what you think!


They may look fancy and complex, but anyone can make these super simple SOS free enchiladas. I'll show you how to throw together a delicious enchilada sauce from dried chilis, sauté your favorite mix of veggies, and put it all together with homemade tortillas, pico, and cheese sauce. This dish is awesome for dinner parties and potlucks too!


Waffle iron potatoes are as simple as cooking up a batch of potatoes in the Instant Pot and sending them to the waffle iron for a delicious crispy finish. Then throw on your favorite toppings and you have quick, healthy meal. My favorite is beans, cheese sauce, and pico!


Maintaining your knives means you'll always enjoy your food prep experience. I will show you how simple it is to sharpen your knives in this knife sharpening introduction. These tools are a worthwhile investment and will last you for many years.


This super simple meal is full of a variety of non-starchy fresh vegetables along with that perfectly cooked brown rice...never mushy. You will love the traditional Spanish flavors of the sweet paprika and saffron.


Giving up oily fries and breakfast potatoes was a challenge for me. I will show you how to transition away from those habits with some totally SOS-free air fryer fries, crispy hash browns, and baked fries too. We will also discuss calorie density, one of the most important topics to your success!


I will make one of my all time favorite dishes, shepherd's pie, totally vegan sos-free! This dish is so simple, you'll want to add it to your weekly rotation.


In this episode, I will show you how to create a pizza bar including homemade whole wheat crust, pizza sauce, a cheesy cashew topping, and pizza ingredients to include zucchini, brussels sprouts, asparagus, bell peppers, onion, and mushrooms. Delicious and super simple!


We will create a taco bar complete with Mexican style rice and beans, corn pico, cabbage slaw, marinated portobello mushroom taco meat, grilled zucchini, my standard pico, salsa, guacamole, and even some delicious hibiscus tea. This episode is jam-packed.