Tag Archive: recipe

Your First Recipe with Nutritional Yeast – Easy Pesto Casserole

This is a guest blog post by By Ginger Hultin, MS, RD, LDN. Nutritional yeast does not have the most appealing name and some people may confuse it with the type of yeast you use to make bread (baker’s yeast) or beer (brewer’s yeast).  Nutritional yeast is deactivated which means it is no longer a living …

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Meatless Monday: Sprouted Mung Bean Salad

This is a recipe we got from Registered Dietitian Vandana Sheth, who has a private practice in Southern California. Mung beans are one of the cheapest bean varieties to buy in bulk. Originally domesticated in Mongolia, they made their way to India to become a staple of daal dishes. Sprouting mung beans naturally boosts their …

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Can Candy Be a Superfood? This Halloween, Try Kiwicha Candies

This is a guest blog post by Manuel Villacorta, MS, RD, CSSD. Kiwicha, also known as amaranth or “mini quinoa” is a small pseudo cereal noted for its dense nutritional content.  Kiwicha has been farmed in Peru and other areas of South America for over 4,000 years and was widely used as a subsistence crop. …

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Homemade Granola So Easy & Tasty, You’ll Never Buy Packaged Again

For the last 5 years my daily breakfast is 3 scoops of homemade granola, topped with plain yogurt and fresh diced fruit. I usually make a batch on a weekend, and it lasts for a week or so, serving my wife and me every day, and sometimes our 3 kids as well. We recently ran …

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Brunch Today? Try Shakshuka Eggs in Rich Tomato Sauce

Shakshuka is a Mediterranean dish consisting of eggs poached in tomato and pepper sauce. It’s easy to make, filling, and makes for a perfect main dish on a lazy Sunday brunch. Shakshuka is best served with freshly baked bread or pita bread and tahini sauce. Ingredients: 2 large onions, roughly diced 3 bell peppers, diced …

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Why You Should Make Your Own Breadcrumbs

This a guest blog post by Bridgett Kidd, MPH, RD For most families, breadcrumbs have become a pantry staple; a quick addition to all kinds of recipes.  Breadcrumbs provide meatloaf with its perfect shape, give casseroles a crisp topping, and can transform vegetable and pasta dishes.  With a nearly infinite shelf life and a simple …

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Could You Be a Part Time Vegan? [Book Review]

Here’s a great story. A 55 year old man walks into his doctor’s office for a checkup. The physician, who has know the man for many years, warns him that his cholesterol and blood pressure levels are too high, and that he has about 40 pounds of excess weight. He prescribes one of two options, …

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Artificially Colored Icing: Don’t do it!

Home baked, made from scratch is healthier than store-bought mixes, and usually tastes better too. Many of us make the cake ourselves, but use pre-made icing from the supermarket. Don’t let a tube of icing ruin your otherwise health{ier} treats! Sure, it’s convenient, but we think it’s just not worth it. Here is a recipe …

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Cooking Mediterranean: Orange Fennel Salad Recipe

This is a guest post from Meri Raffetto, RD. It’s interesting seeing the reaction of people after all the recent buzz about the Mediterranean Diet. I’ve read posts where people think this means it’s time to pile on the pasta again and load up on cases of red wine (not quite the way it works), but mostly I’ve seen hesitation …

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Here’s Why You Should Add Chicken Feet to Your Soup

This is a guest blog post by Chef Rob Endelman. It’s been cold and I’ve been making a big pot of chicken soup almost weekly. The preparation is straightforward: I put chicken pieces (usually two whole legs, a neck or two and a handful of hearts) into a pot and add chopped onion and/or leeks, minced …

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