Overbaugh is a master at making healthy taste good, coming up with concoctions most of us would never dream of, like a kale smoothie.
"This actually started out as a healthy drink I was making for myself and I used to put tofu in it," Overbaugh said.
While that might have a certain ick factor for some, the ingredients tell a different story. It has antioxidant-packed green and fibrous kale, and it is also blended with real oranges, apples with skin and tangerine juice as well. With lots of crushed ice, many find it a refreshing wake up call.
Overbaugh also uses an unusual yet tasty grain that is gaining in popularity: Quinoa.
"The thing its most similar to as far as how you cook it, and I'm really reaching a little bit, but it's rice," he said.
With many suffering from gluten sensitivity, swapping other grains with rice like quinoa is a good way to go as a high-fiber, high-protein plant food that can be used as a side or even a morning cereal.
"It has one of the most complete sets of amino acids known," Overbaugh said.
He made a parsley sauce creamy by pureeing a potato and drizzling it over cooked quinoa with roasted squash topped with grilled salmon.
If you are ready to try your hand at quinoa, combine 1 part quinoa with 2 parts water, bring to a boil, reduce to a simmer, and in about 15 minutes your quinoa is ready to go.
For the kitchen novice, try a simple tomato salad with greens and a smattering of fresh herbs, which Overbaugh says are merely intense greens, perfect for snipping and tossing.
"Even with just a regular mixed green salad, if you have an herb garden, it just comes alive when you have mint leaves and tarragon leaves and dill in there," Overbaugh said.