Pickled Probiotic Onions

Probiotics can really make a difference in how you feel every day. Better digestion, strong immune system, weight management, not to mention the Gut-Brain connection (Check out my blog on probiotics and learn about these bountiful beneficial bacteria)

Ingredients:

2 medium red onions, thinly sliced

1 1/2 cups filtered water

1/2 cup apple cider vinegar (with the "mother" for probiotics)

1 tablespoon sea salt (non-iodized)

1 tablespoon raw honey or maple syrup (optional, for a touch of sweetness)

2-3 cloves garlic, smashed (optional)

1 teaspoon black peppercorns (optional)

1 teaspoon mustard seeds (optional)

Fresh dill or bay leaf

Instructions:

Prepare the brine: In a bowl or a measuring cup, dissolve the sea salt and honey (if using) in the filtered water. Stir until fully dissolved.

Prepare the onions: Peel and thinly slice the red onions. You can use a sharp knife or a mandolin slicer for even slices.

Pack the jar: Place the sliced onions in a clean, sterilized glass jar. Add the garlic, peppercorns, mustard seeds, and herbs if you're using them.

Add the apple cider vinegar: Pour the apple cider vinegar over the onions.

Pour the brine: Pour the saltwater brine over the onions, making sure they are fully submerged. Leave a little space at the top of the jar.

Cover and ferment: Place a plastic lid on the jar ( metal will react with the fermentaion) but don't screw it on too tightly. Leave the jar on your kitchen counter at room temperature for 3-5 days to ferment. You may want to "burp" the jar daily by loosening the lid slightly to release any built-up gases.

Taste and store: After 3 days, taste the onions to see if they are tangy and flavorful to your liking. If so, transfer the jar to the refrigerator to slow down the fermentation process. If you prefer a stronger flavor, let them ferment for up to 5 days.

Enjoy: These pickled onions are ready to enjoy as a zesty topping for salads, sandwiches, tacos, or as a side dish.

Roasted Butternut Squash with Sage and Maple Syrup

This roasted butternut squash dish is sweet, savory, and perfect for some healthy comfort food for the holidays or any day !

Ingredients:

1 butternut squash, peeled and diced ( or pre-diced)
2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon dried sage ( or fresh)

1 tablespoon of feta ( or vegan) cheese ( optional)
Salt and pepper to taste

Instructions:

Preheat your oven to 400°F (200°C).

In a large bowl, toss the diced butternut squash with olive oil, maple syrup, sage, salt, and pepper.

Spread the squash on a baking sheet in a single layer.

Roast for 25-30 minutes, turning halfway through, until the squash is golden and tender.

Sprinkle with Feta

Serve hot as a side dish.

WBB Tip: This dish pairs perfectly with a hearty salad, a roasted protein of choice or a holiday meal.

Rainbow Roasted Root Vegetables with Tahini Lemon Drizzle

There’s something grounding and joyful for me about a tray of roasted veggies fresh from the oven. The colors alone lift your mood, and each bite is packed with fiber, vitamins, and that caramelized flavor only roasting can bring. It is a family favorite and I’m sure it will be one of yours too!

Ingredients:

2 medium beets (gold or red), peeled and cut into wedges
4 rainbow carrots, peeled and sliced into sticks or chunks
1 small head broccoli, cut into florets
1½ cups butternut squash, peeled and cubed
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon dried thyme or rosemary
Optional: drizzle of balsamic glaze for serving

Instructions:

Preheat oven to 400°F and line a large sheet pan with parchment.

In a large bowl, toss the beets, carrots, broccoli, and squash with olive oil, salt, pepper, and thyme until coated.

Spread the veggies out evenly on the pan. Roast for 25–35 minutes, stirring once halfway, until golden and tender.

Transfer to a serving dish and, if desired, drizzle lightly with balsamic glaze for a touch of sweetness. YUM

✨ Pro Tip: Roast extra and store in the fridge. They’re just as delicious tossed into salads, grain bowls, or as a side with your favorite protein the next day. Get creative and add other root veggies into the mix too!

Tahini Lemon Drizzle

This sauce is the perfect partner for your roasted veggies — warm, nutty, and grounding, with a hint of brightness to wake up your plate (and your digestion).

Ingredients:

3 tablespoons tahini
2 tablespoons warm water (plus more for thinning)
1 tablespoon fresh lemon juice
1 teaspoon maple syrup or honey
½ teaspoon grated garlic (optional)
A pinch of sea salt
A dash of cumin or smoked paprika (optional, for depth)

Instructions:

In a small bowl, whisk tahini with lemon juice, warm water, and maple syrup until smooth. Add a pinch of sea salt and, if using, garlic and cumin. Adjust thickness with a little more water until pourable.

Drizzle over warm roasted vegetables like carrots, parsnips, beets, or cauliflower — or spoon over grain bowls or sautéed greens for a satisfying, hormone-balancing meal.

Pro Tip: Tahini is rich in calcium and magnesium — two minerals that support hormone balance, muscle relaxation, and better sleep during this transitional phase.