This is a wonderful recipe I got from the site “Inspired RD,” a truly wonderful blog from a fellow dietitian, Alysa Bajenaru. Thought I would share. This would also make a great summer salad, with the addition of some chopped avocado and leftover diced grilled chicken. Recipe type: Appetizer A salsa-style dip perfect for summer! Ingredients 1 large can black
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This is a great gluten-free dish that can be eaten for breakfast, lunch OR dinner. I got the original recipe from Danielle Omar RD, who used kale as the primary vegetable (i have made this version and its delicious). I have modified it slightly in that I now use whatever veggies I have on hand. Last time, I used red peppers and brocoli. Today, I used asparagus, yellow
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I’m a big fan of eggs. Packed with protein, eggs are a powerhouse of disease-fighting nutrients like lutein and zeaxanthin. These carotenoids (a type of antioxidant) may reduce the risk of age-related macular degeneration, the leading cause of blindness in older adults. Choline in eggs is important for brain development and memory. Once villanized for their cholesterol content (one large egg
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Welcome to December’s challenge, which was to use beans, peas, or legumes in a party-friendly dish. A perfect theme just in time for the holidays! I chose to offer up a chili. Though not the fanciest of dishes, chili is a great place to not only sneak in lots of great protein and fiber packed beans, but also some delicious veggies.
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Welcome to the November posting of Recipe Redux! For this month’s theme, “A Whole New Grain,” we were asked to present recipes using whole grains other than whole wheat or oatmeal. After some consideration, I decided to go with a barley recipe. Though not unknown, barley is in my opinion a truly underused and underappreciated whole grain that can be easily incorporated into
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