Fresh, Flavorful, Feel-Good: A Guilt-Free Spin on Classic Food Favorites

Eating healthier doesn’t mean sacrificing the taste of comfort foods. 

Creative professional chefs and innovative home cooks are reinventing hearty, soul-warming dishes, offering everything from a plant-based sweet potato pie to leaner lasagna and perfectly portioned lamb chops that keep the flavor rich and the guilt minimal.

Lance London’s Carolina Classic Vegan Sweet Potato Pie

Ingredients:

For the crust

• Cooking spray
• 1 1/2 c. pecans
• 1/2 c. old-fashioned oats
• 1/2 c. dark brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. kosher salt
• 1/2 c. melted coconut oil

For the filling

• 1 (15-oz.) can sweet potato purée
• 1 c. almond milk
• 3/4 c. dark brown sugar
• 2 Tbsp. cornstarch
• 1 tsp. pure vanilla extract
• 1 tsp. ground cinnamon
• 1/2 tsp. kosher salt
• 1/4 tsp. nutmeg
• 1/4 tsp. ground ginger
• For the topping
• 1 (13.5-oz.) full-fat coconut cream, refrigerated (Taste of Thai works best)
• 3 Tbsp. powdered sugar
• Pinch kosher salt

Directions:

1. Preheat the oven to 375° and grease a 9-inch pie plate with cooking spray. 
2. In a food processor, add pecans, oats, brown sugar, cinnamon, and salt and pulse until coarsely chopped. 
3. Add coconut oil and pulse until well combined and the dough starts to stick together. 
4. Evenly press dough into a pre prepped oven safe pie plate. 
5. Bake until golden, 15 minutes. Let cool.
6. Filling: In a large bowl, whisk together filling ingredients then pour over crust and bake until only slightly jiggly in the center, 60 to 65 minutes.
7.  Cover the crust with foil if it starts to get too dark. Let cool completely.
8. Topping: Open can of coconut milk and scoop out hardened cream on top. 
9. In a large bowl, using a hand mixer, beat coconut cream, powdered sugar, and salt together until stiff peaks form.
10. Serve pie with whipped coconut cream.

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Joyce Barnes, Homestyle Lasagna

Joyce’s Kitchen

Ingredients:

• 1 15 oz. container cottage cheese
• 3 cups shredded (part skim) mozzarella 
• 1/2 cup grated parmesan cheese
• 1 onion diced
• 1/4 cup parsley
• 1 egg slightly beaten
• 1 tsp salt
• 1/4 tsp pepper
• 1 large jar of pasta sauce of your choice
• 1 lb ground turkey
• 1 box no bake lasagna noodles

Directions

1. Preheat the oven to 350 degrees.
2. Mix cottage cheese, 2 cups mozzarella, 1/4 cup parmesan cheese, parsley, egg, salt, and pepper in a bowl, set aside.
3. Brown the ground turkey, add onions, season with salt and pepper to taste until done. 
4. Drain, add pasta sauce, and stir until well combined.
5. In a baking dish, layer with ground turkey mixture, then layer with lasagna noodles. 
6. Next, layer with turkey mixture again, add a layer of cheese mixture, top with mozzarella cheese, repeat layers.
7. Bake until golden brown.
8. Serve with salad greens or vegetables for a healthy twist.

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Paul Butler’s Delectable Lamb Chops

Butler’s Pantry

Ingredients:

• 4-8 lamb chops (about 1 to 1.5 inches thick)
• 3 Tbsp olive oil, divided
• 3-4 cloves garlic, minced
• 1 Tbsp fresh rosemary, chopped (or other herbs like thyme, oregano, or a mix)
• 1 tsp salt
• 1/2 tsp black pepper
• Optional: lemon juice, Dijon mustard, or other desired seasonings 

Directions

1. Marinate the lamb: In a large bowl or shallow dish, whisk together 2 tablespoons of olive oil, minced garlic, rosemary, salt, and pepper (plus any other desired spices). 
2. Add the lamb chops to marinade and turn to coat them evenly. Let chops soak and marinate at room temperature for at least 30 minutes, or refrigerator for up to four hours for deeper flavor.
3. Preheat the oven to 400°F (200°C).
4. Sear the chops: Heat the remaining 1 tablespoon of olive oil in a large, oven-safe cast iron skillet over medium-high heat until very hot. Remove the lamb chops from the marinade and place in a single layer on a hot skillet. Sear for about 2-3 minutes per side until a brown crust forms.
5. Bake the chops: Immediately transfer the skillet to the preheated oven. Bake for approximately 4-5 minutes for medium-rare (internal temperature of 135°F), or 5-8 minutes for medium-well (140°F). Use an instant-read thermometer for best results.
6. Rest and serve: Remove the chops from the oven and transfer them to a plate or cutting board. Tent them loosely with aluminum foil and let them rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring a tender and juicy result.