I can't believe we have already been doing this show for 3 years! We celebrated in style today; first we made a delicious Eggplant Caponata, so easy to throw together. Then we whipped up one of my new favorite dishes, my Ziti-Zagna, perfect for a party! And finally, for the first time ever, Reebs was in the cooking position and baked us a delicious Chocolate Cake. You're going to love these tasty potluck recipes!

It's summer, and we grilled...indoors....with the oven. But it was really good! First I made our new favorite salad, a Grilled Asparagus Green Bean Salad, a starchy, wholesome mix with an amazing citrusy mustardy flavor. Then we made a super simple, delicious roasted corn on the cob. And finally, we came up with a Baked Beans recipes that will blow your mind, a fast and easy one-pot delight. Hope you love the new recipes!

Talk about putting me on the spot, we did the Well Your World version of Chopped today....a new series we called Sliced! We had a nice visit from my mom, who brought over two sets of 5 mystery ingredients and we looked to the chat box for your suggestions on what to do with it all. First, we made an awesome Cheesy Mexican Mystery Bake with sweet potatoes, quinoa, black beans, and our famous cheese sauce made totally from scratch. It was so good! Then we made a surprisingly delectable Asian salad with brown rice vermicelli noodles and tempeh with a creamy coconut milk sauce. We loved this Sliced! show, especially the awesome interaction for our audience!

These recipes turned out to be some of my favorites on the show; they were so light and crispy! First we made a Curried Chickpea lettuce cup and we topped it with our new Basil Guac, it was so tasty. Next up was the Asian: our Ginger Tempeh lettuce wraps. I loved the flavors from the rice vinegar and lime juice! And our third was a Latin version, our Bean Corn lettuce cup with fresh mango and cilantro, mmm mmm. You're gonna love today's recipes!

I think Mexican food will forever be my favorite, and these three delicious tacos will only blow your mind. First we marinated and roasted portobello mushrooms and cut them into strips to make a gorgeous healthy taco. Then we did it all over again with cauliflower, so simple and so tasty. Finally we steeped some hibiscus flowers and saved the leaves to make a third taco, with an awesome chewy texture. And as if that wasn't enough, we roasted chile peppers, tomatoes, onions, and garlic to make a muy rica molcajete salsa. We even threw together a quick easy slaw to top our tacos.

Are you ready for a picnic or cookout? Well you are now, because we made the most delicious Sloppy Joes, I absolutely loved this simple throw-together meal. The sloppy lentils were perfect, and so tasty with the sautéed peppers and onions. Then we made a creamy tofu dressing perfect for Coleslaw and our groundbreaking Artichoke Potato Salad. These are both great salads to make in big batches and enjoy all week long. Hope you love this episode!

This episode was a little different than our normal faire. We showed off how I like to make my nutrient-rich smoothie that helps me get in my greens, most of the daily dozen, and many of the daily requirements for vitamins. We did a juicing demo and showed a few different greens and fruits combinations you should try. We also made the Hippocrates Soup which is a milled soup that has a texture like no other. Check out the replay to see it in action!

Today's show was one of the most delicious! We made Chickpea Shawarma Bowls that will blow your mind! First we put together our shawarma spice blend and coated the chickpeas and roasted them; we even braised some carrots with the same spice blend. They were so delicious. Then we made a Roasted Red Bell Pepper Muhammara spread, unbelievably tasty flavor. We also whipped up a Ginger Curry Vinaigrette and then assembled it all into a starchy salad bowl. Don't miss this delectable episode!

Polenta Palooza was a blast! We made three delicious recipes, and they were nice and simple as always! First we made Polenta Breakfast Bars, just like a banana bread but with corn meal instead; it was so good with a little peanut butter and berries on top. Then we made a Deep Dish Polenta Pizza which came out really great. Tons of fresh veggies and lots of healthy starch! Finally, we put together a really tasty entree, polenta topped with a chunky lemony sauce with asparagus and chickpeas, so good. You'll love these polenta recipes!

Today's episode seemed to be a hybrid on the topics of Batch Cooking and Easy Meal Prep. Our recent chopped salad education from Nutmeg Notebook inspired us to make a very tasty chopped taco salad. And we loved it! We just threw everything in the bowl and chopped! Then we blended up a tasty mango lime salad dressing that we just made up on the fly. We also made a really simple and delicious Stuffed Pepper Soup. It was like a one-pot version of a stuffed bell pepper, complete with starchy lentils and brown rice. And finally, we made another one-pot item, our Butternut Squash Delight, flavored with a little peanut butter. You'll love these recipes!

Clearly I need to visit Sweden because this food was delicious! Reebs has been asking for a healthy version of those IKEA VEGGIE BALLS, so we made that happen along with a tasty cream sauce on top. So good. Then we made an authentic YELLOW SPLIT PEA SOUP, which is now one of my favorite soups. I can't wait to make it again! And finally, my mind was blown with the POTATO PANCAKES! We even air-fried some tofu and served it up with the pancakes and some lingonberry jam. Enjoy!

Who said you can't do FONDUE with healthy food!? We nailed it. First we made a most delicious tomato soup with roasted roma tomatoes, fennel bulb, and garlic. It was the best I've ever had! Then we made a creamy cauliflower and potato based fondue, and we even served it up in a traditional fondue pot Reebs found at the thrift store...she is pretty funny! Finally, Reebs made us a decadent chocolatey fondue along with some dipped berries and apples. Another fun episode as always!