Nothing is more satisfying than umami, and nothing says umami like miso. This recipe was inspired by the miso barbecue sauce recipe on the Westbrae organic red miso container!

A savory, nutrient-dense alternative to sweet or sugary breakfasts.

An easy and out-of-the-ordinary alternative to oatmeal.

Inspired by the kale salad at one of my favorite restaurants in beautiful White Salmon, Washington.

A fresh, tangy, and nourishing winter salad.

Millet’s nutty flavor and subtle crunch make this dish a well-rounded winter delight.

Lovely enough to eat at home, and satisfying enough to sip from a thermos while out in the woods.

A decadent delight. Top with chocolate, or take advantage of fresh seasonal fruit by topping with pomegranate seeds or raspberries.

Always moist and not too sweet, these nutrient-dense brownies make a great breakfast as well as a treat.

Unlike some vegetarian options, these sandwiches’ chewy, tasty ingredients make sure nothing feels like it’s missing.

Adapted from a recipe given to me by my mama, the best cook I know!

A rich, tasty dip or spread for crackers, veggies, and sandwiches.

Bean-free and paleo-friendly! Red beets make a rich, earthy spread, while golden beets make the flavor more sweet.

A fresh and hydrating meal on a hot summer day.

An unsquishable, breadless version of everyone’s favorite sandwich.

These decadent lemon bars made from real food are both energizing trail snacks and rewarding treats.

A DIY version of your favorite fruit roll-ups, minus the preservatives and high-fructose corn syrup.

A tasty snack for the trail, or an elegant addition to any cheese plate or charcuterie platter.

Washington State peaches are as good (if not better!) than Georgia peaches. For this super-easy recipe, I used peaches from my mama’s garden.

A super simple, super tasty grain bowl for breakfast or any time of the day.