No tuna were harmed in the making of this recipe! Presenting a vegetarian "tuna" salad made with chickpeas. Keep it in the fridge for a couple days and it might just fool you - without the fishy aftertaste.

A vegetarian keto sheet pan recipe from my cookbook, Vegetarian Ketogenic Cookbook for Beginners.

Fall in a bowl! This vegetarian roasted butternut squash salad features pecans, pomegranate seeds, and sherry vinegar for a bright and unique flavor.

Because my low-carb friends like Tabbouleh flavors, but not Tabbouleh carbs!

Brown bananas have a new destiny in these delicious, chocolatey cookies.

You haven't lived until you've dilled up your tartar sauce. Mark our words: it's the new ranch and you'll be dipping your pizza crust in it soon!

The Classic Daiquiri is transformed into a light, citrussy dessert.

Raw, crunchy, sweet, and delicious. This salad doesn't need protein to shine!

Lemony, herbaceous, and delicious, this recipe has a starring role in my first cookbook, Italian Cookbook for Two.

Blackberries might not be your first choice of berry, but perhaps that should change. Blackberries are extremely rich in fiber (about five grams in two-thirds of a cup) as well as vitamins C and K. Blackberry seeds are also a good source of protein, omega-3 fatty acids, and fiber. Because of the health benefits of the seeds and other berry components, whole berries are preferable to smooth strained purée for your recipes. This is one of 75 recipes in Chef Alicia’s second cookbook, Vegetarian Ketogenic Cookbook for Beginners. Pick up a copy here! https://amzn.to/3u61EG0

Harken back to the Hostess pies you had when you were a kid - and relive it, only better!

Light, lemony pancakes with an elegant, sweet strawberry sauce.

It’s sexy time!! Ribbons of carrot, mango, and red cabbage bare it all in this gorgeous slaw.

There are only 2 ingredients to this savory, vegan super side: babaganoush and asparagus. Yep, that easy! Follow Chef Alicia @DinkCuisine for more simple, healthy recipes!

A creamy mushroom sauce with a Dijon attitude! Who ever thought of using leftover duxelles for pasta? Chef Alicia, yo!