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!

A gluten-free, sliceable, toastable bread to help you stay keto-true.

Farro in a light vinaigrette with roasted grapes, shallots, and mushrooms - and chèvre!

Easy cheddar biscuits bathed in seasoned butter and chives.

Leftover mashed potatoes? Not any more!

A nod to Lidia Bastianich's Torta di Verza e Polenta, this is an elegant appetizer to share with someone you love.

What to do with your extra Pumpkin Pie Spice? It's fairy dust, just waiting to collab with your sweet potatoes!

Wonton wrappers are the secret to this delicate lasagna preparation.

A vividly vegan condiment featuring creamy, rich avocado and vibrant herbs.

Fresh spinach, smoked mozzarella, and sun dried tomatoes baked in a mascarpone cream sauce.