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Show off your cooking skills with these two recipes! On today’s Indy Style, Erika Schlick, health coach, blogger and cookbook author, shared how to make Pistachio Crusted Cod and Italian Meatballs with Tomato Cream Sauce.

Pistachio Crusted Cod

Pistachios add bright green flair, nutty taste and crunchy texture to tender cod. Although this meal looks incredibly impressive and fit for a dinner party, it is so easy to prepare any night of the week.

Servings: 2 to 4
Prep Time: 15 minutes
Cook Time: 30 to 40 minutes



1. Preheat the oven to 380 F

2. Mix the chopped pistachios with the garlic, capers, olive oil, lemon juice, thyme and salt to taste in a bowl.

3.Arrange the lemon slices to form a bed in the bottom of a cast iron pan or baking dish and place 1 tablespoon of the butter, ghee or coconut oil on top of the lemon where the fish will sit.

4. Place the cod on top of the lemon slices and butter, and press the pistachio mixture on top to form a crust. Top with the remaining tablespoon of butter, ghee or coconut oil.

5. Bake for 30-34 minutes or until slightly browned and easily flaked with a fork. Cover with foil at 15 minutes if the crust is browning too much.

6. Serve with Beet and Grapefruit Salad

Italian Meatballs with Tomato Cream Sauce

Juicy, homemade beef meatballs, seasoned with fresh herbs gets served with an easy dairy-free tomato cream sauce. You can serve these meatballs and tomato cream sauce over a grain free pasta or zucchini noodles for a healthy weeknight dinner!

Servings: 4
Prep Time: 5 minutes
Cook Time:  20-25 minutes
Total Time: 30 minutes





1. Preheat oven to 350 F (177 C).

2. In a large mixing bowl, combine the beef with the egg, garlic, onion basil, oregano, tomato paste, and salt until combined. 

3. Form into 1-inch balls with a meatball maker or by hand and place in a cast iron skillet. Bake until cooked through, about 20-25 minutes.  

4. While the meatballs are cooking, place a sauce pan over medium heat, and combine all ingredients except for the parsley and bring to a simmer for about 5-10 minutes.

5. Turn heat off and let it cool slightly. Blend sauce by using an immersion blender to thicken.

6. Place the cast iron skillet over medium heat and pour the sauce over and simmer for 3-5 minutes.

7. Serve over zoodles or grain free pasta like Cappellos and top with fresh chopped parsley. 

Schlick is the author of Wandering Palate, a collection of 28 days of travel inspired healthy Paleo meals that help keep her in remission from Lyme disease and multiple autoimmune conditions. The book is a collection of recipes that helped her heal and now she is joining us from her home in Los Angeles to show us how we should be cooking to stay safe and healthy at home.

Wandering Palate is currently shipping and available on her website and Amazon:

You can follow Erika on her blog and Instagram for more recipes.

There’s a pasta recipe that’s going viral on Tik Tok, so of course Lori Taylor, The Produce Mom, had to try it and throw in some extra veggies! She also shared some great recipes using one of her favorite citrus fruits, oranges!

For the Love of Citrus

One Dish Wonders

Today on Indy Style, Chef Paul Dickens of Paul’s Kitchen joined us with some of his simple family favorite meals! He shared his recipe for Ground Turkey Ragu Pasta (which can also be served over spaghetti squash) and some meal prep inspiration for when you’re eating healthy.

Ground Turkey Ragu Pasta


Private|Personal Chef

Enjoy a delicious meal in your own home. You and your guest(s) are able to enjoy an intimate private dinner while being catered to in the comfort of your home. When Chef Paul is done you’ll have a sparkling kitchen and home filled with the aroma of freshly prepared foods.

Corporate & Small Catering

Relax and enjoy your next gathering or party. Instead of being in the kitchen cooking and cleaning, Paul’s Kitchen will handle it all. Includes: menu planning, shop, prepare, serve, and clean up included.

Chef Paul will be live on Instagram Live tonight at 7:30pm EST with Adrianne Wagoner from BetterBites discussing the relationship between a chef and dietitian, as well as the benefits of working together. To watch visit, his Instagram.

Also tomorrow, January 23rd, he will perform a cooking demonstration with his wife and creator of All Things MOMMIE at The Wellness Escape event. 

All Things MOMMIE is a brand created by Erien Dickens to empower, encourage, and inspire moms to embrace their own desires and needs throughout their motherhood journey. As moms, we often take care of everyone and ourselves last!

To book Chef Paul and for more information visit,

Today is National Banana Bread Day, and Tim Griffin, Carmel Firefighter, joined us with recipes for both Banana Bread and a Banana Cake recipe from his wife’s grandmother.

Cinnamon Crumb Banana Bread


Crumb Topping


  1. Preheat the oven to 350. Grease two 8×4 pans.
  2. In a small bowl, mash bananas, brown sugar, vanilla extract, and ground cinnamon.
  3. In a large bowl, cream butter and sugar together until light and fluffy.
  4. Add in eggs and beat until mixed.
  5. To the wet ingredients, sift in flour, baking soda, and salt.
  6.  Stir until just combined. Add in sour cream and stir.
  7. Pour in mashed bananas, and mix until combined.

Crumb Topping

  1. Combine cinnamon, flour, and brown sugar.
  2. Cut in butter with a pastry cutter, and mix until the topping looks like coarse crumbs.
  3. Sprinkle coating evenly over the batter in both pans.
  4. Bake for about 35-40 minutes or until cake tester comes out clean with just a few moist crumbs stuck to it.
  5. Allow to cool for 10 minutes.
  6. Move to a wire cooling rack.

Slice and enjoy!

Banana Cake



  1. Beat egg whites until frosty.
  2. Gradually beat in 1/3 cup sugar until very stiff and glossy.
  3. Sift remaining sugar, flour, powder, salt, soda into another bowl.
  4. Add oil, mashed banana, buttermilk and vanilla.
  5. Beat 1 minute.
  6. Fold in egg whites.
  7. Pour into greased pan and bake at 350 degrees for 40-45 minutes.  

Brett Butler shares his “heart healthy” cocktails that taste even better than they look!

The first “heart-healthy” cocktail includes delicious super greens, matcha green tea, and much more. The Asian cocktail includes lychee, honey, lemongrass, and much more!

A Matcha Made in Heaven


Add all ingredients to cobbler shaker or mixing tins.  Dry shake, then add ice and wet shake until thoroughly chilled and mixed.  Strain into coupe or martini glass and garnish with microgreens and cucumber sword.

Super Greens Puree



Juice all ingredients and strain through a chinois or metal strainer.

Blue Velvet



Add all ingredients to cobbler shaker or mixing tins.  Add ice and wet shake until thoroughly chilled and mixed.  Pour over a large vanilla almond milk ice cube.  Garnish with a blueberry sword and lemon twist.

Follow Brett on Facebook, Instagram and his website.

Are you having trouble getting your kids to eat their veggies? Well with this recipe, that could all change. Natalie joins us today from Sprouts Cooking School with a simple and easy recipe!

Natalie has been with Sprouts for quite a few years. She started when she was in high school and in a culinary program and now is attending college majoring in hospitality management, while continuing on at Sprouts and teaching MemberChef® classes. She’s perfect to talk about kids who are more serious in the kitchen and want to grow in their culinary skills and how MemberChef® classes progress. 

Roasted Green Beans



Preheat the oven to 425 degrees. Add prepared green beans to a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Make sure green beans are spread out in a single layer on the sheet pan. Roast green beans at 425 for 15-20 minutes until they are slightly softened and browned, stirring halfway through. Add garlic for last 2-3 min and cook until garlic is fragrant. When green beans are out of the oven add lemon juice. Taste for salt and lemon and add more as needed. Toss to coat evenly. Add parmesan cheese and toss one more time. Serve immediately. 

Sprouts Cooking School is Indiana’s only dedicated kids cooking school, featuring cooking classes for ages 3-13. They’re located at 13190 Hazel Dell Pkwy, Carmel, IN 46033 (near Main Street and Hazel Dell Pkwy). They are peanut and tree nut free cooking school. Additionally, they do their best to accommodate any other allergies if given advance notice at the time of booking.

They’re passionate about nurturing adventurous palates, building a strong foundation for a lifelong love of cooking and encouraging all families to cook together. Sprouts features:

Their MemberChef® program is modeled after culinary school and is intended for students who have a true passion for cooking and want to elevate their skills in the kitchen. Each month their curriculum focuses on a specific culinary skill. Students attend 4 classes per month and work to hone and master the particular culinary skill outlined that month. At the end of the four weeks, classes commence with a family dinner where students show their parents what they learned and teachers present students with a custom-designed pin to display on their exclusive black Sprouts Cooking School chef coat.

Learn more about MemberChef classes here.

See their upcoming class schedule here.

All social is @ sproutscookingschool 

*In Class COVID Protocol & Precautions 

At Sprouts Cooking School, the safety of their customers and The Sprouts Team members is their #1 priority!  Sprouts has worked hard to develop the following measures and procedures to be proactive in light of COVID-19.  Here is what they are doing:

Safety measures The Sprouts Team is taking:

What they encourage their customers to do:

As this situation continues to evolve, the above measures and procedures are subject to change.  For more information on preventative measures, health updates and additional information about COVID-19, please visit the CDC (Center of Disease Control) website or the WHO (World Health Organization) website at  

Start the New Year off right with these delicious recipes brought to us by Tim Griffin, Carmel Firefighter, on today’s Indy Style!

Hearty Vegetable Soup



Sauté celery, garlic and onion in the soup pan.  Add carrots. Add tomatoes. After a minute or too, add all other ingredients and let simmer.  30 minutes prior to eating, add mini pasta (pastina). Enjoy!

Savory meatballs 



Heat oven to 365 degrees.  Sauté onion and garlic and oil in a pan.  Add all ingredients into a bowl and mix together.  Create 1 tbsp size balls.  Sear meatballs on all sides.  Crack salt over the top of meatballs in the pan.  Place meatballs in oven to bake for 20 minutes (or until meat is cooked through).  Add to hearty vegetable soup or enjoy alone. 

These healthy baked yuca fries are bursting with flavor! After baking, the yuca (or cassava) fries are tossed in fresh parsley, parmesan cheese, and truffle oil. You want to boil your yuca fries first to help soften them a bit before baking them in the oven. Cassava, or yuca, can be toxic if eaten raw so it’s important to boil it first to remove any cyanide present in the plant.

Servings: 4
Prep Time:
 25 minutes
Cook Time: 
 30-40 minutes
Total Time:  55-65 minutes



1. Preheat the oven to 425 F

2. Peel and cut the yuca into ½ inch wedges (French fry shape and size).

3. In a large saucepan over medium- high heat, fill pot ¾ of the way full with water. Add olive oil and sea salt and boil for 10-15 minutes until edges of fries start to fray a bit. Note: Cassava cannot be eaten raw, and needs to boiled first to remove any cyanide present in the plant.

4. Strain, rinse and pat dry the yuca and lay out on a parchment lined baking sheet, you might need 2 depending the size of your fries.

5. In a small bowl mix the coconut oil, garlic powder and sea salt and use a pastry brush to brush on the yuca fries making sure to coat all edges.

6. Bake for 30-40 minutes and flip over halfway through.

7. Remove from oven and let cool slightly before placing in a large bowl.

8. Sprinkle parsley, sea salt and parmesan if using and toss fries in the mixture.

9. Next add 1-2 tablespoons of truffle oil and toss.

10. Serve with favorite dipping sauce like Primal Kitchen Ketchup (use code TRAILTOHEALTH for 10% off) or on their own.

Erika Schlick is the author of Wandering Palate, a collection of 28 days of travel inspired healthy Paleo meals that help keep her in remission from Lyme disease and multiple autoimmune conditions. The book is a collection of recipes that helped her heal and now she is joining us from her home in Los Angeles to show us how we should be cooking to stay safe and healthy at home.

Wandering Palate has several healthy recipes to make while you have some extra time at home and are looking for simple and healthy meals to prepare.

For more from Schlick visit her website, Amazon and Instagram.

The lean nature of lamb means it is best to serve it between medium-rare and medium doneness. Simply check the temperature at intervals to ensure this roast will be the most tender and tasty lamb you have ever enjoyed.

Servings: 2
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time: 40 minutes



1. Preheat oven to 350 F (177 C).

2. Whisk the olive oil (use code TRAILTOHEALTH for 10% off) with the parsley, rosemary, thyme, garlic, lemon juice and zest until combined.

3. Place the lamb in a roasting pan and evenly spread the herb marinade over the top to coat.

4. Roast the lamb for about 15-20 minutes and check the temperature to see if it has reached a doneness of 135 F (57 C). If it hasn’t, continue cooking in 5-minute increments until it reaches 135 F (57 C).

5. Once cooked, let the lamb rest for 10 minutes before slicing into strips against the grain.

6. Serve with the Daily Salad, or Roasted Rosemary Potatoes. If serving with a salad use Rosemary Citrus Herb Dressing.

Erika Schlick is the author of Wandering Palate, a collection of 28 days of travel inspired healthy Paleo meals that help keep her in remission from Lyme disease and multiple autoimmune conditions. The book is a collection of recipes that helped her heal and now she is joining us from her home in Los Angeles to show us how we should be cooking to stay safe and healthy at home.

Wandering Palate has several healthy recipes to make while you have some extra time at home and are looking for simple and healthy meals to prepare.

For more from Schlick visit her website, Amazon and Instagram.

Michelle Dudash, RDN, registered dietitian, chef and author of Clean Eating for Busy Families says it’s all about balance during Thanksgiving week, so she joined us today with easy low-carb appetizers from her new and upcoming book The Low-Carb Mediterranean Cookbook: Quick and Easy High-Protein, Low-Sugar, Healthy-Fat Recipes for Lifelong Health.

The Low-Carb Mediterranean Cookbook was inspired by my readers, viewers, colleagues, friends, and family who are always looking for low-carb recipes. As a dietitian, though, I wanted to pair it with one of the healthiest diets in the world—the Mediterranean diet. The recipe inspiration came from my travels to the Mediterranean and the foods I like to eat that are easily found in U.S. grocery stores. I also gathered my grandmother’s and great grandmother’s recipes, who emigrated from Lebanon, another Mediterranean country, to the U.S. when my grandmother was a baby.

Ground meat stuffed into food vesicles is a very Lebanese thing, so I came up with these Mini Bell Peppers with Turkey and Pistachios. They are a finger food that’s ready in 30 minutes from start to finish and have a pretty presentation. You can prep these the day before Thanksgiving and just pop them into the oven on the day of.

Mini bell peppers stuffed with turkey and pistachios

I love those raw sweet mini bell peppers for snacking. Just wash and eat! They also look adorable stuffed with ground turkey and roasted as little appetizers. You can prep these a day in advance and pop them into the oven right before party time.



  1. Preheat the oven to 400º F. Line a baking sheet with parchment paper.
  2. Cut off the tops of the peppers right between the straight sides and the rounded shoulders. Pull out the seeds and membranes using your fingers or dislodge with a paring knife. Poke a hole into the pointy tips of the peppers, making an air gap to allow for easier stuffing.
  3. In a medium bowl, combine the turkey, pistachios (reserving 2 tablespoons for later), vinegar, cumin, 1/4 teaspoon salt, coriander, cinnamon, and pepper. Using a small spoon or butter knife, stuff the peppers with the turkey, leaving a nice rounded top protruding out a bit at the top of the peppers. Gently roll the meat ends of the peppers into the reserved pistachios. Place the peppers on the prepared baking sheet. Drizzle with the oil and sprinkle with the remaining 1/4 teaspoon salt.
  4. Bake until the largest peppers are blistered and tender, 15 to 20 minutes.
  5. Suggestions and Variations
  6. For a pepper-free version, you can shape the turkey into small patties and sauté in a bit of olive oil over medium heat.

Note: My preferred way to buy coriander is as whole seeds and then grinding only the amount I need in a mortar and pestle. It adds texture to the dish, where a fine powder can’t. And the aroma is dreamy. It’s one of my favorite spices, and I use it in Asian-style stir-fries, chili, and meat rubs.



Shrimp-stuffed mushrooms with lemon and rosemary

I find that baked stuffed mushrooms at parties always get devoured. And I love them, too. While the standard recipes are delicious, I wish they weren’t mostly filled with cream cheese. In these stuffed mushrooms, I reverse the formula, using mostly shrimp and just a smidgen of good, real mayonnaise (or use cream cheese if you prefer).



  1. Rinse the mushrooms briefly under running water, rubbing off any debris, and place on a towel. Pluck off the stems and slice off the bottom 1⁄8 inch, just enough to remove any shriveled edges, reserving the plump parts of the stems. Place the mushroom caps on the baking sheet. Drizzle with the olive oil and sprinkle the insides with 1/4 teaspoon of the salt.
  2. Place the mushroom scraps, white and green scallion pieces (reserving the sliced scallions), garlic, and rosemary in a large food processor. Process until minced. Add the shrimp, lemon zest and juice, mayonnaise, remaining 1/4 teaspoon salt, and pepper. Pulse about 10 times, until the shrimp is mostly finely chopped, with some small pieces remaining. Generously spoon the shrimp into the mushrooms, pressing lightly to fill the crevices. Smooth with the back of a spoon.
  3. Bake until the mushrooms are tender and sizzling around the edges, about 15 minutes. Allow to rest a few minutes before serving. Sprinkle with the sliced scallions and serve with the lemon wedges.

Note: If you are feeding someone who doesn’t eat mushrooms, you can form the shrimp mixture into patties and brown on both sides in a bit of oil over medium heat. Scrumptious.