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By Stephanie McKercher, MS, RDN

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Sliced brussels sprouts pizza on wood serving board.

November 23, 2018 By Stephanie McKercher, RDN

Roasted Brussels Sprouts Pizza with Cranberries, Walnuts and Goat Cheese

This fall-inspired vegetarian pizza is topped with roasted Brussels sprouts, creamy goat cheese, sweet-and-tart cranberries, and crunchy walnuts. Who knew Thanksgiving leftovers could be so delicious? It’s the day after the big feast, and if you hosted, you’re probably wondering what on Earth you’re going to do with all of those leftovers. Well, let me…

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Coconut Cream Pumpkin Overnight Oats in mason jar with toasted coconut slices on top.

November 20, 2018 By Stephanie McKercher, RDN

Coconut Cream Pumpkin Overnight Oats

Pumpkin overnight oats with coconut cream is a delicious, make-ahead breakfast for the holiday season. Don’t forget about breakfast on Thanksgiving morning! I have a feeling your future self will thank you for prepping these pumpkin overnight oats before the festivities begin. Make-ahead breakfasts are ideal for mornings when you don’t want to do any extra…

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Miso mashed potatoes in stone bowl with yogurt and fresh rosemary on top.

November 15, 2018 By Stephanie McKercher, RDN

Rustic Miso Mashed Potatoes

Miso Mashed Potatoes are savory, delicious, and easy to cook for a crowd. Are you a chunky or smooth mashed potato person? I’m all about maximizing the buttery flavor of skin-on Yukon gold potatoes, myself. Chunky mashed potatoes legitimately taste better, and they’re easier to cook, too. So you can skip a couple steps with…

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Butternut squash toast with brussels sprouts slaw on wood serving board.

November 13, 2018 By Stephanie McKercher, RDN

Squash Toast with Brussels Sprouts Slaw

Squash toast is a tasty appetizer for Thanksgiving and holiday parties. Creamy goat cheese (or nut cheese) is slathered on toasted bread and topped with mashed squash and a flavorful Brussels sprouts slaw. Traditional holiday recipes are great, but I also think it’s fun to switch things up, especially when it comes to the snacks,…

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Harvest Zaatar Kale Salad with wood salad servers and pomegranate against grey background.

November 8, 2018 By Stephanie McKercher, RDN

Harvest Za’atar Kale Salad

This colorful kale salad features butternut squash, pomegranate, quinoa, and a simple, homemade za’atar dressing that gives the whole thing a punch of delicious, Mediterranean flavor. The holidays are all about indulgence, so if you’re going to throw a kale salad into the mix, it’d better be a good one. This Harvest Za’atar Kale Salad…

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Bean chili with harissa in white stoneware bowl with yogurt and herbs on top.

November 6, 2018 By Stephanie McKercher, RDN

8-Ingredient Harissa Bean Chili

Bean chili gets a spicy, garlicky upgrade with the addition of harissa chili pepper paste. A simple, plant-based lunch or dinner recipe that’s also freezer-friendly. Now that it’s November, I think we can confidently say chili season is in full effect. (Rejoice!) Bean chili will always have a special place in my heart. It’s one…

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Pumpkin lassi with cinnamon stick in small glass with wood board in background.

November 2, 2018 By Stephanie McKercher, RDN

Pumpkin Lassi

Creamy yogurt is blended with pumpkin, water, cinnamon, and maple syrup in this Pumpkin Lassi recipe—a delicious twist on the Indian-inspired drink.    FNCE was so inspiring and fun, but after the trip to DC, my tank was running on empty. I held off on this post for a few days to lay low and…

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creamy vegan pasta with mushrooms and kale on white plate with bread and crushed red pepper in background.

October 31, 2018 By Stephanie McKercher, RDN

Creamy Vegan Pasta with Mushrooms and Kale

Nut milks aren’t just for smoothies and cereal bowls! This Creamy Vegan Pasta with Mushrooms and Kale is a simple and delicious way to use almond milk at dinnertime. (Disclosure: This post is sponsored by Silk. All opinions are my own. Thank you for supporting the brands that make Grateful Grazer possible!) One of my…

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Sweet potato energy bars against white marble backdrop.

October 17, 2018 By Stephanie McKercher, RDN

Sweet Potato Energy Bars

Sweet Potato Energy Bars are a healthy, on-the-go snack made with natural ingredients and cozy, fall spices. We had our first snowstorm Sunday. I know. Don’t mind me while I grasp for the pumpkin pie spice. It may be a futile attempt to hold onto the fall season, but I’ll do whatever it takes.  …

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chickpea bowl with text that reads, "food and mood."

October 10, 2018 By Stephanie McKercher, RDN

Food and Mood: How Nutrition Impacts Mental Health

Here’s what you need to know about how nutrition is related to mental health.    Your Food Could Be Affecting Your Mood—Here’s How Food has the power to change your mood. Researchers think this happens in a few different ways, including neuroinflammation (an inflammatory response in the brain/nervous system) and changes to the gut microbiome….

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Pumpkin curry with crispy tofu and broccoli on white plate against dark wood backdrop.

October 3, 2018 By Stephanie McKercher, RDN

Pumpkin Curry with Crispy Tofu and Broccoli

Pumpkin Curry! I gave this Asian-inspired main dish a seasonal upgrade with pumpkin, broccoli, and a dash of warming cinnamon. Served with cilantro rice and crispy tofu for a balanced lunch or dinner you can warm up to all season long. The concept for this pumpkin curry came to me after hiking in the Tetons…

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Tomato pizza being cut with pizza cutter and title text that reads, "Seasonal Produce Guide."

September 26, 2018 By Stephanie McKercher, RDN

Seasonal Produce Guide: How to Prep, Store, and Cook Fresh Fruits and Vegetables

Want to eat more fruits and vegetables? I’m sharing my favorite recipes and top reasons to choose local, seasonal produce in this guide. Looking for more? Opt in to receive a free copy of my Seasonal Produce Guide ebook below. Why Choose Seasonal Fruits and Vegetables? I fell in love with fruits and vegetables once…

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Toasted freekeh with rainbow chard and tahini sauce on white plate against white background.

September 19, 2018 By Stephanie McKercher, RDN

Weeknight Dinner: Toasted Freekeh and Rainbow Chard with Nuts and Tahini

Toasted freekeh is tossed with sautéed rainbow chard, chopped pecans, and tangy tahini sauce for an easy, 30-minute weeknight dinner. I took an impromptu break from the blog, and it feels so good to be back. I’ve been waiting to share this easy weeknight dinner recipe with you! It’s my latest take on the grain bowl—a…

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August 15, 2018 By Stephanie McKercher, RDN

Ginger Peach Kombucha Moscow Mule

This Kombucha Moscow Mule recipe is flavored with juicy peaches and gut-healthy ginger kombucha. A delicious, easy-to-make cocktail or mocktail for summer! Have you noticed all the kombucha cocktails popping up on menus and around the interwebs lately? We don’t do a whole lot of mixed drinks around here (mostly because Dan keeps about 35…

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Hey there! I'm Steph, a registered dietitian, recipe developer, and food photographer living in Colorado. I help people cook delicious eco-friendly food at home. Continue reading...

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STEPHANIE McKERCHER, MS, RDN
REGISTERED DIETITIAN
RECIPE DEVELOPER
DENVER, COLORADO
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