The second it cools off here in New England, I start craving soup, especially when butternut squash is the star. This vegetarian, gluten-free recipe features autumn’s freshest butternut squash along with sweet, crisp apples and juicy pears. For an added pop of protein, you can incorporate cooked quinoa, toasted walnuts, and/or pumpkin seeds.
Last week, I joined Kids Cooking Green (a food literacy and hands-on cooking program based in Lexington, MA) to teach nutrition to an adorable and engaged group of elementary school kids in Boston. The theme of our class was SOUP, and thanks to the kids’ hard work, we created two soups including a warm brew made with butternut squash and pears.
These pint-sized chefs were seriously focused, and I’m happy to report that there was a lot of tasting and devouring going on after our soups were done. (Isn’t that what it’s all about?)
These Almond Coconut Chocolate Chip Cookies are made with almond flour, coconut oil, unsweetened shredded coconut, and mini semi-sweet chocolate chips. They’re a gluten-free makeover of the chocolate chip cookies from my childhood. Here at Meal Makeover Moms’ Kitchen we participate in The Recipe Redux monthly blogger challenge. This month’s challenge: Stir up some of [more]
September is National Family Meals Month, an initiative spearheaded by the Food Marketing Institute. It’s designed to encourage families to gather around the table more often and to educate everyone about the many health benefits of breaking bread together. We’re both on board with #FamilyMealsMonth and hope you are too. To make family mealtime easier [more]
I created this recipe and post in partnership with Nestlé’s Balance Your Plate program. I was compensated for my work, and all opinions are solely my own. This sweet and savory side salad comes together quickly even on busy school nights by combining canned chickpeas with diced red apple, shelled edamame, thinly sliced carrots, fresh parsley, and a dressing made [more]
I was compensated for creating this recipe and blog post by Canadian Lentils. All opinions are my own. You may have heard by now (especially if you follow our blog) that 2016 is the International Year of Pulses. To continue the celebration, I created a fast and easy meatless Lentil Enchilada Bake made with Canadian lentils, colorful bell peppers, two [more]
These Peanut Date Snack Bars are sweetened naturally with dates and just 3 tablespoons of honey, and thanks to the addition of peanuts, each bar has 6 grams of protein. Serve them as an after-school snack or a pick-me-up before sports practice. Our bars are easy to pack, and they’re shelf stable. So they’re perfect for [more]
This sliced peach dessert is sweet and nutritious, and the flavor combination of peaches, walnuts, coconut Greek yogurt, brown sugar, basil, and za’atar is unexpected yet seriously delightful. I drew inspiration for this summer dessert from Al’s Place, a restaurant in San Francisco where Chef Aaron London puts gorgeous, in-season produce on the pedestal it [more]
We created this recipe for Planters Peanuts and were compensated for our work. All opinions are our own. This fast, flavorful, protein meal featuring peanuts, peanut butter, soba noodles, and colorful, crispy vegetables delivers big flavors to the family table, and it’s easy to assemble on busy weeknights. Serve it warm, and pack leftovers the next day in [more]
Beans in your smoothie bowl? You betcha! This nutrient-packed smoothie bowl comes together quickly with fiber-rich cannellini beans, carrot juice, frozen pineapple, chia seeds, and banana. It’s naturally sweet, rich in vitamins A and C, and provides 5 grams of fiber. This week, kids across the country are heading back to school, even though the sun [more]