​If you’re craving something colorful, comforting, and not complicated, this succotash might be exactly what you need.
It’s one of those dishes that doesn’t try too hard — simple ingredients, big flavor, and a lot of flexibility. Honestly, it’s the kind of recipe I come back to when I want something nourishing but don’t feel like following anything fussy or overly precise.
Succotash has been around forever for a reason. Corn, beans, vegetables — it’s humble, practical food. And with a few small tweaks (hello turkey andouille and a splash of vinegar), it turns into something really satisfying that works just as well on a weeknight as it does for a casual get-together.

At this stage of life, I know I’m not alone in wanting meals that:

• Don’t spike my blood sugar
  
• Keep me full without feeling heavy
  
• Are easy to prep without thinking too hard
  
• Actually taste good (non-negotiable)
  

This succotash checks all those boxes. You get fiber from the beans and veggies, natural sweetness from the corn, and a little protein and spice from the sausage to make it feel like a real meal — not just a side dish you forget about an hour later.

Nothing fancy, nothing hard to find:

• Lima beans
• Sweet corn
• Red pepper and red onion
• Garlic and olive oil
• Turkey andouille sausage
• A splash of vinegar to brighten everything up

It’s colorful, cozy, and full of flavor without being heavy or overdone.

​Some days, this is dinner — straight out of the pan.
Other days, I’ll pair it with grilled chicken or fish or spoon it over brown rice for lunch the next day. It reheats well, which is always a win, and somehow tastes even better after the flavors have had time to settle.
This is also one of those dishes that reminds me food doesn’t have to be complicated to be nourishing. Simple ingredients, cooked well, can do a lot for how we feel — especially as our bodies change.
If you’re looking for a recipe that’s easy, flexible, and genuinely satisfying, this succotash is a great one to keep in your rotation.
👉 You can find the full recipe here and make it your own.

Makes 4 servings
(2 cups per serving)

Ingredients:
2 cups of lima beans
4 cups of fresh corn, cut off of cobb or frozen unthawed
1 large red pepper, chopped
1 red onion, chopped
1 cup of turkey andouille sausage
1/2 teaspoon of Old Bay Seasoning
1/4 teaspoon of crushed black pepper
1/4 teaspoon of chipotle powder (optional)
2 cloves of fresh minced garlic
2 tablespoons of olive oil (divided)
1 cup of white balsamic vinegar or apple cider vinegar
Salt & pepper to taste

Directions:

In a large pot, cook the lima beans in water until tender. (10-15 minutes.) Drain and set aside.

While the beans are cooking, prepare the rest of the ingredients. 

Chop up the onion, pepper and minced garlic and add to bowl.

In a large pan over medium heat. Add one tablespoon of olive oil. Swirl to coat and add the turkey sausage along with the old bay seasoning, chipotle powder (if using) and fresh minced garlic. Cook for 3-4 minutes until slightly browned.

To the pan, add the onion, pepper and minced garlic. Cook for another 3-4 minutes. Add the corn and cooked lima beans.

Add the vinegar to the pan and cook until it reduces. (Should take 3-4 minutes.) 

Add the remaining 1 tablespoon of olive oil. Toss to combine. Check for seasoning and add salt and pepper to taste. Serve.

Macaroni and cheese is an all American favorite, but lets face it, its not on the list as  "good for you" type of food. Here is my take on a vegan mac and cheese that you wont leave you with guilt. The cheese is made with soaked cashews which gives this side dish creaminess and the yellow color comes for healthy ground turmeric.  I used whole grain pasta filled with fiber but you can use your own choice of healthy pasta depending on your dietary needs.

Ingredients:
(Serves 4)

8 ounces of dry Barilla Protein Plus Pasta
1 cup of raw cashew nuts, soaked overnight and drained
1 cup of vegetable broth
1 tablespoon of lemon juice or AC vinegar
3 tablespoons of nutritional yeast (optional)
1/2 teaspoon of kosher salt
1/4 teaspoon of crushed black pepper
1 teaspoon of ground turmeric
1 tablespoon of olive oil
2 cloves of minced fresh garlic

Directions:

Cook pasta according to package directions. Drain and set aside.

Make the sauce by combining the soaked cashews, lemon juice, nutritional yeast if using, salt, pepper and the ground turmeric into a blender until smooth. Set aside.

Heat a saucepan over medium heat and add the olive oil. 

Saute the garlic until it becomes fragrant.

Add the sauce ingredients to the pan and cooked until thickened. The process should take 5-8 minutes.

Add the cooked pasta to the cheese mixture and coat with the sauce. 
​
Adjust with salt and pepper as needed. Serve.