While some people look at tofu and scoff, I think it’s a great protein source and can be absolutely delicious if prepared correctly. At my previous job where all the meals were vegetarian, we were constantly thinking of ways to this soybean wonder (and the tofu we got in Chicago from Phoenix Bean was fabulous, … Marinated Tofu and Fresh Green Bean Coconut Curry
I’m not the biggest dessert person, but there’s something comforting about a cold sweet treat on a hot sunny day (especially if it’s chocolate!). This creamy, decadent dish is the perfect combination of bitter dark chocolate, sweet raspberries and cooling mint. If you want a completely dairy-free dessert, simple use dairy-free chocolate chips (like Enjoy … Simple Dark Chocolate-Raspberry Ice Cream
Sometimes simple meals are the best meals. But just because they’re simple, doesn’t mean they should lack flavor or nutrition. Lately I’ve been thinking of different ways to use radishes because they aren’t my favorite vegetable, but they’re so pretty and they provide a great crunch. This salsa is the perfect balance of sweet, salty, … Black Bean Tacos with Avocado, Roasted Corn and Radish Salsa
Tonight I taught a class on how to cook with summer fruits and vegetables. Sweet tomatoes, crisp cucumbers, bright green lettuce…the list of garden-fresh options goes on. I designed this salad to highlight those favorites. The creamy hummus vinaigrette offers a lemony bite and crispy pita acts as the perfect crunchy “crouton”. This salad is … Double Tomato Greek Salad with Hummus Vinaigrette
Today I taught a class on plant-based foods. Cooking trends are always changing and one “hot” item on the market right now are chia seeds (I don’t think our parents ever imagined eating them…). These seeds are actually a member of the mint family and are a wholesome source of protein, omega-3 fatty acids, antioxidants, … Double Chocolate Chia Seed Pudding
Lately I have had several customers ask me what a vegan eats. Quite simply, I tell them that it’s a plant-based diet consisting of fruits, vegetables, whole grains, nuts, seeds and legumes. At my previous job I was helping to develop a lot of amazing vegan recipes, so from time-to-time I crave them again. This … Chipotle, Black Bean and Kale Burritos
Even as a dietitian, there are some days (ok, most days) when I need dessert. It’s doesn’t have to be anything extravagant or heavy, just something sweet to end my meal. I know it’s not quite ice cream weather yet, but I love a cold treat any time of the year. I made sorbet back … Quick Fruit Sorbet: 2 Ways
Brussels sprouts (aka America’s most hated vegetable) are in season right now and they also happen to be the dietitian pick of the month. But what exactly do you do with these to make them edible? I have clear memories of sitting at the dinner table with boiled Brussels in front me that I had … Crispy Brussels Sprouts with Honey, Sriracha and Soy
Kale is all the rage right now. However, as a dietitian, I’ve known for quite some time that this leafy green rocks! It works well in so many dishes – soups, smoothies, stir fries, frittatas, pastas…you name it. This dish is one of my favorite vegetarian meals and it’s so full of flavor, any meat … Kale and Sweet Potato Rice Bowls with Creamy Peanut Sauce
Sweet potatoes are one of my favorite go-to vegetables. Their sweet flavor and creamy texture make you feel like you’re eating something bad for you, when really sweet potatoes are a very nutritious food. In fact, one medium sweet potato contains over 1200% of your daily vitamin A and 50% of your daily vitamin C … Moroccan-Spiced Sweet Potato Salad
