Zucchini Linguini
When I told my recipe taster (or boyfriend, same thing) that we were having Zucchini Linguini, he assumed I meant linguini noodles with some zucchini cut up and mixed with the pasta. He didn’t expect that I would make the zucchini INTO linguini as a substitute for the pasta. It totally hits the spot when… Read More»
Green Pumpkin Pie Smoothie
Green pumpkin pie?! Yes! You can’t even taste the spinach, but it does give this smoothie a pretty color and lots of extra nutrients. Perfect for breakfast or a post-workout snack in 5 minutes or less. I debuted these at TREAD fitness in Dallas this past week and while the members were scared of the… Read More»
Cranberry Maple Breakfast Bars (Gluten Free, Vegan)
Made without refined sugar, these Cranberry Maple Breakfast Bars are full of fiber and natural protein to get you through your busy morning. Did you know that most syrups like Aunt Jemima’s and Log Cabin have no actual maple syrup in them at all? They are actually made from sweetened corn syrup and artificial colors… Read More»
Sausage and Apple Stuffing Bites
This year I thought it would be a good idea to have something to snack on while the Thanksgiving feast was in the works instead of nibbling everything while cooking. These sausage and apple stuffing bites were perfect appetizers for the big day and everyone appreciated having them around while smelling the turkey roasting! Sausage… Read More»
Slow Cooker Thai Coconut Curry
I’m pretty sure I just made my first Thai curry! I love all types of curries but for some reason have always been too intimidated to make them in my own kitchen. This recipe really wasn’t hard at all, it just required some new-to-me ingredients, like curry paste and coconut milk. Best of all, you… Read More»
Balsamic Black-Eyed Power Bowl
This week I cooked with quite a few ingredients that I had never worked with before, one of them being black-eyed peas. Black-eyed peas, also known as cowpeas, are popular in the southern states and are often paired with collard or mustard greens. They are part of the legume family and provide a good source… Read More»
Whole Grain Angel Hair Pasta with Artichokes, Lemon and Parmesan
Serves 4 in 20 minutes or less 1/2 box of whole grain angel hair pasta 2 tbsp extra virgin olive oil 1 15oz can of quartered artichoke hearts, drained 4 garlic cloves, crushed 1/3 cup reduced fat cream cheese 1/2 lemon, zest and juice 10-15 basil leaves, chopped 4 tablespoons fresh Parmesan Reggiano, for topping… Read More»
Dietitian Spotlight Series: Lisa Lang, RDN, LD
This week’s Dietitian Spotlight is on a great old friend of mine, Lisa Lang RDN, LD. We graduated from The Ohio State University together in 2009 AND got into the same internship program at Mount Carmel College of Nursing in Columbus, OH. Her and Scott (far right) kept me laughing through most of our MNT… Read More»
Meatless Monday: Spaghetti Squash Marinara
Spaghetti squash is a fun and easy way to enjoy pasta without the guilt. The strand-like vegetable serves the same purpose as noodles with half the calories and carbs as pasta. If you’ve never made it before, now is a great time to get familiar with this vegetable and add it to your routine for… Read More»
Creamy Fire Roasted Corn and Arugula Pasta
I always tell my clients to steer clear of anything with cream sauce when dining out because they’re loaded with calories and fat, but you can easily make a great tasting healthy cream sauce at home with about 5 ingredients. Skip the store-bought canned Alfredo because you know it doesn’t taste that great anyway. Spend… Read More»