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...
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...
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...
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...
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...
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...
Cannellini Quesadillas 1 15oz Can of cannellini beans2 cups fresh spinach, roughly chopped1/2 cup shredded cheese of choice1/2 cup sour cream1/4 tsp ground cumin1/2 tsp garlic powder4 whole grain tortillas, taco size ( 6-8 inches) Rinse beans under running water and...
General Tso's Tempeh 1/2 cup low sodium soy sauce2 tbsp rice vinegar1 tbsp maple syrup1 tsp sesame oil1 tsp garlic powder or minced garlic8 oz tempehred chili flakes Cut tempeh into bite sized squares.In a non-stick skillet over medium heat, addtempeh squares and cook...
Summer Solstice Salad 3 ½ cups micro arugula1 cup blackberries2 tbsp pine nuts1 cup corn (cut off the cob or canned)½ bunch asparagus1 tbsp red wine vinegar1 clove garlic (minced)1 ½ tbsp fresh mint (chopped)Black pepper (to taste) Rinse and dry microgreens. Set...
Baked Salmon Bites 2 cans salmon ((6-ounces))½ avocado2 tbsp all-purpose flour1 tsp garlic powder1 tsp onion powder1 tbsp Dijon mustard¼ tsp black pepperNon-stick spray Mix all ingredients together in a mixing bowl. Once combined, form golf ball or smaller size...