Month: November 2017
Barley Salad Stuffed Squash
Yield: 4 servings (1/2 a squash each) Ingredients: 2 acorn squash, halved and seeds removed (or the globe of a butternut squash) 2 Tablespoons olive oil 1/3 cup celery, diced 1/3 cup carrots, diced 1/2 cup apple, diced (skin on- for extra fiber) 1/2 an onion, diced 1 1/2 cups barley (cooked according to package …
Maple Bacon Brussel Sprouts
Stuck on what dish to bring to your Thanksgiving table? These maple bacon roasted brussel sprouts are sure to save the day. With only five ingredients, this quick and easy side dish will have your relatives begging for more! Here’s how they’re done: Ingredients: 1 pound brussel sprouts, halved 2 Tablespoons olive oil 2 Tablespoons …
Butternut Squash Mac
A lighter way around everyone’s favorite comfort food, plus my recipe creates the perfect opportunity to sneak in veggies without anyone knowing! Yield: 2-3 servings Ingredients: 1/2 box of elbow pasta (I used Banza chickpea pasta, but any kind will do) 2-3 Tablespoons olive oil 1 1/2 Tablespoons whole-wheat flour (or AP) 3/4 cup butternut …
New Foodie Finds
Each year the Academy of Nutrition & Dietetics holds a four-day conference and expo highlighting the best new products, innovations and ideas around nutrition. Thousands of Registered Dietitians, food enthusiasts and bloggers gather to hear and taste this year’s best new products. This year I had the pleasure of attending the expo in Chicago and saw …
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