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Don’t Season with Salt, Try Chimichurri

Next time you’re in the kitchen, don’t reach for the salt to season your foods. Instead, use herbs. It’s an easy way to be heart-healthy. Need a little inspiration? Try this Chimichurri recipe, which uses Italian parsley and mint. Chimichurri is used to baste meats for grilling. Ingredients ½ cup Olive Oil 2 T Lemon  

Stuffed Butternut Squash

Ingredients 1 butternut squash Salt Pepper Olive oil 1 small zucchini, cubed 1 tomato, diced 1 red pepper, chopped 2/3 cup quinoa 5-10 pitted black olives, chopped (optional) 1 ¼ cup water 3 oz feta, cubed or crumbled 1/2 tablespoon dried oregano Parmesan cheese, grated Instructions Preheat oven to 400 degrees F. Cut the squash  

Thanksgiving Dinner Makeover

Thanksgiving is the beginning of a long and indulgent holiday season— the first day in a 6-week onslaught of food and drinks. But, you can give your Thanksgiving dinner a makeover and start the holiday season on the right foot, without disrupting your healthy eating goals. “Everyone needs some indulgences, you just can’t let them  

Learn About the Health Benefits of Pumpkins During the Annual Craze

This is the time of year the leaves start to change, the sweaters and jeans come out of the closet and the smell of pumpkin spice fills the air. While some of us may agree that pumpkin spice toothpaste is going a bit too far, there are healthy ways to realize the health benefits of  

Pumpkin Yogurt Bread

Ingredients 1 1/4 cup flour 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 2 eggs 1/2 cup canned pumpkin 1/4 cup plain Greek yogurt 1/3 cup sugar 1 teaspoon vanilla extract 1/3 cup chocolate chips OR chopped walnuts, optional Instructions Preheat oven to 350  

Creamy Cannellini Bean and Avocado Wraps

Ingredients 2 tablespoons fresh lemon juice 1 tablespoon olive oil 2 teaspoons finely chopped canned chipotle peppers in adobo sauce 1/4 teaspoon salt 1/4 teaspoon pepper 2 cups red cabbage, thinly sliced 1 medium carrot, grated 1 medium cucumber, cut into matchsticks 1/3 cup bean sprouts 1/4 cup cilantro, chopped 1 15-ounce can cannellini beans,  

Recipe: Rainbow bowls

Celebrate the best of the season with these brightly-colored rainbow bowls, filled with kale, purple cabbage, peppers, carrots  

Recipe: Creamy cannellini bean and avocado wraps

The fall temperatures are approaching, but, for now, we’re still obsessed with these refreshing wraps that are extremely filling  and satisfying all our summer cravings. If you’re craving fresh, crisp vegetables, look no further than this wrap that incorporates cucumbers, bean sprouts, red onions and avocado. The beans and chipotle peppers add a southwestern flare  

Recipe: Fruity frozen yogurt bark

Just in time for the dog days of summer, this fruity frozen yogurt bark recipe is sure to  

Recipe: Berry banana smoothie

In the summer, one of the most appetizing things in the world is a nice, fresh smoothie. If