Arugula, Farro and Pistachio Salad with Raspberry Vinaigrette

Add a healthy, flavorful spin to homemade vinaigrette with convenient frozen raspberries, and then toss the dressing into this nutrient-packed salad made with arugula, pistachios, farro, goat cheese, chickpeas, avocado, carrots… and raspberries! 

Arugula, Farro and Pistachio Salad with Raspberry Vinaigrette via #salad #RedRazz

In case you don’t have a ‘favorite’ go-to salad, we’re here to fill your salad void with a new recipe made with greens, grains, and a dressing featuring frozen red raspberries. It’s as flavorful as it is gorgeous! {We created this recipe in partnership with the National Processed Raspberry Council. We were compensated for our work, and all ideas are our own.}

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31 Healthy and Tasty Taco Tuesday Recipes

It’s Tuesday, which means it’s time to make tacos. If you’re on the lookout for a new recipe, our roundup of 30-plus nutritious, family-pleasing taco recipes should have you covered.

Taco Tuesday Roundup

We’ve been blogging since 2007. The World Wide Web was more like the Wild Wild West back then, but thankfully, today there are hundreds (maybe thousands) of fellow dietitians who blog about what they love best: feeding people a healthy and delicious diet.

One of those bloggers is Amee who blogs about “cleaned up Southern food” over at Amee’s Savory Dish. We know Amee virtually, and when we heard she was diagnosed with breast cancer and taking a much-needed break from her blog, we offered to chip in with a guest post.

We wish Amee a speedy recovery and a delicious Taco Tuesday. Head to her blog for a feast on 30-plus taco recipes from some of the dietitian bloggers we love best 🙂

Spaghetti Squash with Meat-Free Bolognese Sauce + Why I Love Using Meat-Free Crumbles in Vegetarian Recipes

I’m married to a fish eating “vegetarian,” but my boys (now ages 17 and 20, so technically, young men) love meat. To the rescue are meat-free crumbles, which look and taste like ground beef and work wonders in tacos, sloppy Joe’s, and this Spaghetti Squash with Meat-Free Bolognese Sauce.

Spaghetti Squash with Meat-free Bolognese via #GlutenFree #Vegetarian #MeatlessMonday

My recipe is easy. Slice two spaghetti squash in half and bake until done. (Check out my previous post on How to Roast Spaghetti Squash for tips and tricks.) Once cooked, top with a mix of sautéed shiitake mushrooms—they taste “meaty”—baby spinach, meat-free crumbles, and fresh basil. Pull it all together with pasta sauce and part-skim mozzarella.

Spaghetti Squash with Meat-free Bolognese via #GlutenFree #Vegetarian #MeatlessMonday

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Shrimp Tacos with Black Bean Salsa for Taco Tuesday

Add a fun new twist to Taco Tuesday with these Shrimp Tacos with Black Bean Salsa. They’re easy to make, and kids will love adding the bean-filled topping at the table.

Shrimp Tacos with Black Bean Salsa via #seafood #TacoTuesday

The new 2016 Dietary Guidelines for Americans recommends eating two to three servings of seafood each week. Get one step closer to that goal with my tasty shrimp tacos. (If the crunchy taco shells are too difficult for your kids to eat, use soft flour tortillas instead.)

I created this recipe for CNN AccentHealth, which runs in doctor’s offices nationwide, and I hope it gets viewers one step closer to meeting their seafood consumption goal!

Shrimp Tacos with Black Bean Salsa via #seafood #TacoTuesday

The shrimp cook up in minutes, and with a hint of garlic, they’re super yummy.

Shrimp Tacos with Black Bean Salsa via #seafood #TacoTuesday

The salsa topping is easy too with just a few ingredients: green onions, lime juice, cilantro, red bell pepper, canned black beans, and canned pineapple.

Shrimp Tacos with Black Bean Salsa via #seafood #TacoTuesday

Serve the salsa on the side and let everyone at your table build their own tacos.

Shrimp Tacos with Black Bean Salsa

5.0 from 1 reviews
Shrimp Tacos with Black Bean Salsa
You can use fresh or frozen shrimp in this recipe and any type of bean your family loves. If you're not a cilantro lover, leave it out or substitute with parsley. Heck, you can even use mint.
Recipe type: Dinner
Serves: 6
  • 12 taco shells
  • One 15-ounce can black beans, drained and rinsed
  • One 8-ounce can pineapple tidbits, drained
  • 1 cup finely diced red bell pepper
  • 3 green onions, roughly chopped (white and light green parts)
  • ⅓ cup roughly chopped cilantro, or more to taste
  • 1 tablespoon lime juice
  • Kosher salt
  • Black pepper
  • 2 teaspoons extra virgin olive oil
  • 1 garlic clove, minced
  • 1 pound small or medium fresh or frozen and thawed shrimp, peeled, deveined and tails removed
  • ½ teaspoon ground cumin
  • Optional toppings: Diced avocado, cilantro, plain Greek yogurt, diced tomato
  1. Cook the tacos according to package directions. Set aside.
  2. To make the salsa, place the beans, pineapple, bell pepper, green onions, cilantro, and lime juice in a large bowl and stir to combine. Season with salt and pepper to taste. Set aside.
  3. Heat the oil in a large nonstick skillet over medium low heat. Add the garlic and cook, stirring constantly until fragrant and golden, 30 seconds to 1 minute.
  4. Raise the heat to medium, add the shrimp and cumin, and cook, stirring frequently, until cooked through and pink, about 4 minutes. Transfer to a bowl and set aside.
  5. Place about 5 shrimp in each taco shell with about ¼th of the salsa. Garnish with optional toppings.
Nutrition Information
Serving size: (2 tacos), Calories: 270, Fat: 10g, Saturated fat: 1g, Carbohydrates: 30g, Sodium: 690mg, Fiber: 5g, Protein: 18g

Are tacos part of your regular meal plan? What’s your favorite filling and topping?

Shrimp Tacos with Black Bean Salsa via #seafood #TacoTuesday


Greek Orzo Chicken Soup + Cooking Mindfully to Reduce Food Waste {Podcast #283}

This Greek Orzo Chicken Soup is easy to make, delicious to eat, and nutritious, and if you prepare it mindfully, it can help your family reduce food waste too.

Greek Chicken Orzo Soup #FoodWaste #Soup via

The topic of Food Waste has been on our minds for quite some time now, because the numbers are just so darn staggering:

> 40% of the food in the United States goes uneaten on any given day, which translates to more than 20 pounds of food waste per person every month.

> From farm to table, a 15% food waste reduction could feed more than 25 million Americans every year at a time when one in six Americans is food insecure.

The GOOD NEWS: The U.S. is aiming for a 50% reduction in food waste by 2030

Tune in to this week’s Cooking with the Moms podcast for tasty tips on how you and your family can reduce food waste, cook mindfully, and bring about change in your communities.

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Tuscan Tuna Bowls – An Easy Way to Eat More Seafood

Convenient canned tuna is the star ingredient in these protein-rich Tuscan Tuna Bowls. Made with canned solid white albacore tuna, whole wheat pasta, baby kale, tomatoes, edamame, and avocado, this nutrient-powered bowl will hit the spot at lunch or dinner.

Tuscan Tuna Bowls via #tuna #protein #seafood

The 2015 Dietary Guidelines for Americans recommend that we all consume at least two seafood meals a week. For pregnant and nursing women, that recommendation is even higher: two to three seafood meals a week. (Seafood contains a boatload of nutrients including omega-3 fats, which are needed for heart health as well as brain and eye development in babies.) Translate that healthy eating advice into ounces and that recommendation adds up to 8 to 12 ounces a week.

{We partnered with Bumble Bee to create this recipe and were compensated for our work. All ideas and content is our own.}

Tuscan Tuna Bowls via #tuna #protein #seafood

The challenge for a lot of busy moms is coming up with seafood-inspired meals and snacks that their families will love. That’s where our Tuscan Tuna Bowls come in. This recipe takes just minutes to prepare, and you can easily customize it to everyone’s tastes. For example, if tomatoes aren’t a favorite, toss in some diced bell pepper, thinly sliced carrots, artichoke hearts, or cannellini beans instead.

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5 Ways to Feed Your Family When One Child is a Vegetarian

According to a 2014 survey from the Vegetarian Resource Group, a third of eight to 18-year olds say they eat vegetarian meals at least once a week. Whether it’s once a week or every night, having a vegetarian at your dinner table when everyone else eats meat can pose a mealtime challenge … or a delicious opportunity!

Check out our five tips below for pleasing everyone, whether they’re vegetarian or not.

How to feed your family when one child is a vegetarian via

As busy parents ourselves, we suggest you either prepare one meal for everyone that’s meatless yet still appealing to everyone in your family or choose recipes that can do double duty. Read on for our tips…

Lentil Alphabet Soup via #vegetarian

Make Soup: Soups like bean and veggie-filled minestrone are hearty, so the meat lovers at your table will feel full and satisfied after a steamy bowlful. But don’t stop there. Give Liz’s Peanut Butter & Chickpea Soup a try or cook up our Lentil Alphabet Soup made with legumes, vegetables, and pasta.

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Healthy Zucchini Quiche + Finding Common Ground on Diet Advice {Podcast #282}

Eating more plant-based foods and the green light that it’s AOK to include eggs in a healthy, well-balanced diet are two tenants of the new 2015 Dietary Guidelines for Americans, and this healthy Zucchini Quiche fits right in with those diet “dos.”

Quick Zucchini Quiche via #vegetarian

Here at Meal Makeover Moms’ Kitchen we embrace eating a variety of foods with an emphasis on consuming plenty of plants and good-for-you fats, keeping saturated fats and nutrient-devoid, heavily processed foods in check, and choosing foods with a healthy and sustainable environment in mind. Easy, right?

On this week’s Cooking with the Moms podcast, we welcome Sara Baer-Sinnott, president of Oldways, to the show to dish about finding common ground among the dueling diets and scientific advice that consumers see every day in the media.

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20 Healthy Lentil Recipes + The International Year of Pulses {Podcast #281}

We love lentils—green, brown, red, Beluga, French green—in soups, stews, and salads, but these little legumes can also star in protein and fiber-filled tacos, “burgers,” and even desserts. These 20 healthy lentil recipes should get you well on your way to loving this petite pulse. 

20 Healthy Lentil Recipes / Year of Pulses via #LovePulses #IYP2016

On this week’s Cooking with the Moms radio podcast, we celebrate the International Year of Pulses with healthy lentil recipes like our Lentil Alphabet Soup and a roundup of lentil dishes that everyone at your table will love. We chose lentils as our featured pulse because, well, we had to start somewhere!

Click the play button above to tune into this week’s Podcast, and don’t forget to subscribe on iTunes!

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