Green Goodness Hummus 1 15 ounce can of chickpeas2 tbsp olive oil3 tbsp lemon juice¼ cup tahini2 cloves garlic½ tsp cumin½ bunch fresh parsley½ bunch fresh cilantro4-5 green onions, ends trimmed off Drain and rinse the chickpeas. Add all ingredients to a food...
Category
Nutrition
A Taste of NHBP: Super Spring Smoothie
Super Spring Smoothie Blender ½ cup plain Greek yogurt1 cup milk of choice½ cup strawberries (fresh or frozen)1 banana½ avocado2 tbsp ground flax seed½ cup ice Place all ingredients into a blender and blend until smooth. DrinksSmoothie Nutrition Notes Wonderful Water...
A Taste of NHBP: Thai Carrot Curry Soup
Thai Carrot Curry Soup 2 tbsp olive oil1 large yellow onion (diced)1 lb carrots (diced)1 large sweet potato (diced)4 tbsp red curry paste1 13.5 oz can of full fat coconut milk3 cups vegetable broth Dice the onion. Peel and dice the sweet potato and carrots.In a large...
A Taste of NHBP: Apple Oatmeal Bake and Happy National Heart Health Month
Apple Oatmeal Bake Makes 6 servings. Nutrition information will vary depending on milk of choice. 1 1/2 cups unsweetened apple sauce 2 large eggs1/4 cup brown sugar 1 tsp vanilla extract 1 tsp cinnamon3/4 tsp baking powder 1 cup milk of choice ((dairy or soy...
A Taste of NHBP: Winter Lentil Soup and The Gut Microbiome
Winter Lentil Soup 1 large Russet potato 2 Tbsp olive oil 1 large yellow onion 3 carrots3 cloves minced garlic 2 Tbsps tomato paste2 15 oz. cans stewed tomatoes1 cup brown lentils1 tsp paprika1 tsp dried basil 1 tsp dried oregano4 cups low sodium vegetable broth 1 tsp...
A Taste of NHBP: Easy Cheesy Eggplant Sandwiches and Does “Plant-based” Mean Plant Only?
Easy Cheesy Eggplant Sandwiches 1 large eggplant 1 jar marinara sauce 1 ball fresh mozzarella 4 whole wheat buns/rolls 1 Tb Italian seasoning 1 Tb garlic powder 1-2 Tb olive oil salt and pepper Slice eggplant into quarter-inch thick rounds. Lay eggplant flat on a...
A Taste of NHBP: Roasted Root Vegetables and Getting to the Root of It
Roasted Root Vegetables ½ lb carrots ½ lb potatoes1/2 lb yellow onions 1/2 lb parsnips 4 cloves garlicto taste olive oil to taste salt and pepper Preheat oven to 425 degrees. Peel carrots and parsnips. Chop all vegetables into...
A Taste of NHBP: Pumpkin Soup and Food Insecurity
Simple Pumpkin Soup 2 Tbsp olive oil1 medium diced onion3 cups chicken or vegetable broth 1 15-oz can pumpkin puree1/2 tsp chili powder1/2 tsp nutmeg 1 tsp smoked paprika1/4 tsp cayenne pepper In a medium sauce pot, heat olive oil over medium-high heat and then add...
A Taste of NHBP: Cauliflower Dippers and National Family Meals Month
Cheesy Veggie Dippers Recipe by Dawn Jackson Blatner, RDN, CSSD fromeatright.org 1 cup cornflakes cereal (crushed to 1/4 cup)3/4 cup cheese-flavored snack crackers (crushed to 1/2 cup)2 tbsp grated Parmesan cheese1/8 tsp garlic powder1/8 tsp cayenne pepper (optional)2...
A Taste of NHBP: Coffee Chia Seed Pudding and Good News for Coffee Lovers
Coffee Chia Seed Pudding 1/2 cup cold brew coffee1/2 cup milk of choice1/4 cup chia seeds1 tsp stevia1 tsp vanilla extract Mix all ingredients together and place in an air tight container.Place in fridge for at least 6 hours or overnight.Top with fresh fruit or nut...