This healthy, vegetarian nut loaf made with walnuts, onion, bread crumbs, and eggs is perfect for #MeatlessMonday.
Did you know that National Nut Day is October 22nd? To celebrate, The Recipe Redux asked their food blogger community to share a healthy nut-filled recipe. It took me all of one minute to decide what to make.
When I was a dietetic intern in Boston I lived with my grandmother in West Roxbury. She was a great cook, and I have fond memories of a nut loaf she occasionally made for dinner.
This flavorful apple-topped pizza comes together quickly with a store-bought flatbread pizza crust, Cheddar cheese, crispy bacon, green onions, sweet slices of Ambrosia apples, and maple syrup.
Add a fun new twist to family pizza night with a sweet apple topping!
I created this recipe after joining six other food writers last weekend for an Ambrosia Apple Tour in Wenatchee, WA sponsored by Columbia Marketing International (CMI). My expenses were paid for, but I was not paid to write this post or develop this recipe. All opinions are my own.
I traveled to central Washington state for a tour of Ambrosia apple orchards (and a few vineyards!), and I got a glimpse into how new apple varieties like Ambrosia are developed and how they’re grown, picked, and shipped to supermarkets across the country. I saw acres of apple trees heavy with fruit, tasted sweet, crisp apples out of hand and in dishes like Warm Curried Ambrosia Apple Soup with Creme Fraiche, and feasted my eyes on the Cascade Mountains which surrounded us during our entire visit.
This healthy Autumn Egg Salad is made with diced apples, celery and shredded carrot, so it’s slightly sweet and oh-so crunchy. And it’s made with plain Greek yogurt and low-fat mayonnaise, which means my recipe makeover is lighter than classic egg salad.
I was invited to a break-fast dinner on Yom Kippur and asked to bring egg salad. I decided to shake things up by adding chopped apple and a mix of light mayo, Greek yogurt and honey mustard.
Stick-to-your-ribs meatloaf gets a healthy makeover with lean ground beef, the addition of shredded carrot and oats, and flavor enhancers like green onion, garlic, and garden-fresh basil.
You can easily double this recipe and freeze the second loaf for a family-friendly freezer meal.
September always feels like my busiest month of the year. Summer vacation turns to back-to-school time, and Tim and I always find ourselves clocking more hours at the office. (My office is my home, so I can’t complain!) I tend to cook a lot more, and when I can, I double what I’m making so I can freeze it for another day.
If back-to-school season means you’re back to running in a million different directions, try this easy and nutritious recipe for Broccoli Crunch Salad. Paired with thin-crust cheese pizza and a glass of low-fat milk, your kids (and you!) will love every bite.
I created this recipe and blog content in partnership with Nestlé’s Balance Your Plate Program. I was compensated for my work, and all opinions are my own.
The goal of the campaign is to help consumers create nutritious, flavorful, and convenient meals that meet the Dietary Guidelines for Americans. To learn more about Balance Your Plate, visit www.nestleusa.com/balance.
Now that my oldest son is at college, life in the kitchen has gotten a little bit easier, but my 16-year old is clearly going through a growth spurt, because he’s currently eating me out of house and home! As my official taste tester for this salad, he practically ate the entire bowl, which of course, made me very happy!
I’m all about balanced meals, so on busy nights when I turn to the convenience of a frozen entree or frozen pizza, while dinner is in the oven, I spend 15 to 20 minutes cooking up veggie side dishes like this healthy broccoli salad.
My recipe is a makeover of mayonnaise-laden broccoli salad. I start with 6 cups of lightly steamed broccoli florets and then toss with a mixture of low-fat mayo, plain Greek yogurt, apple cider vinegar, and pure maple syrup. Dried cranberries and sliced almonds get sprinkled on top.
For this pizza night pairing, I serve a Balanced Plate using DIGIORNO® pizzeria!™ THIN Margherita, Broccoli Crunch Salad, and low-fat milk.
- 6 cups bite-size broccoli florets
- 3 tablespoons 0%-fat plain Greek yogurt
- 2 tablespoons low-fat mayonnaise
- 2 teaspoons pure maple syrup
- 2 teaspoons apple cider vinegar
- 3 tablespoons dried cranberries
- 3 tablespoons sliced almonds
- Kosher salt and pepper
- Steam the broccoli florets for 3 minutes. Once steamed, immediately remove to a bowl and place in the refrigerator, uncovered, to cool, about 20 minutes.
- While the broccoli is cooling, place the yogurt, mayonnaise, maple syrup, and vinegar in a bowl and stir to combine.
- Top the broccoli with the dressing and stir until the florets are evenly coated. Top with the cranberries and almonds, and season with salt and pepper to taste.
Read the Nutrient Facts panel on your pizza package for portion size suggestions or use this rule of “hand” guideline: Use your hand as a general guide for portion size. Picture your hand as a pizza slice and plan to eat only one hand’s worth for a regular meal. Remember that a child or small woman’s hand is smaller … and, so are their portions.
Hack your pizza by adding nutrient-rich toppings. My favorite pizza hacks on family pizza night include sauteed vegetables: baby spinach, diced bell peppers, sliced mushrooms, and sliced green onions. For more of an adult pizza, I sometimes top with thin slices of tomato.
Who needs a “recipe” when you can cook healthy and delicious meals with what’s on hand. On this week’s Cooking with the Moms radio podcast, we share our favorite toss-together meals for busy families along with clever dinner-done-easy favorites from our Facebook fans and blog readers.
(1) Quesadillas stuffed with leftover chopped chicken, fish, beef, or slow cooker pulled pork, sauteed bell peppers (or any other favorite vegetable), BBQ sauce, fresh cilantro, and shredded cheese.
Classic fried chicken gets a healthy makeover with this moist-on-the-inside, crispy-on-the-outside Oven “Fried” Chicken, and it’s so fast and easy, you can even make it on busy weeknights when the kids are back in school and schedules are tight.
When I was a kid, getting fried chicken for dinner was a special treat. I loved the flavor and the crunch, but ever since having kids of my own, fried chicken hasn’t been on my family’s menu. (Dietitians and fried chicken aren’t typically a winning mealtime combo.) My better-for-you fix makes “fried” chicken a winner once again.
Don’t toss those greens! The next time you roast up a bunch of beets, go ahead and trim, wash, and sauté the mild-flavored greens and use them in this nutrient rich, protein-packed Beet Green Omelet.
Tune in to this week’s Cooking with the Moms radio podcast to hear all about the nutritional benefits of beets and how to roast them as well as our newest recipes for Beet and Strawberry Smoothies, Turkey Beetballs, and this Beet Green Omelet.
Don’t forget to SUBSCRIBE to our show on iTunes.
We dig beets.
This hearty root vegetable is good for your heart, helps athletes run faster and longer, and it’s also versatile, so you can add them to everything from smoothies and salads to these turkey meatballs.
Roasting beets brings out their natural sweetness, which makes for a truly family-friendly side dish. Read on for tips on how to roast beets to perfection and how to “weave” them into hearty meatballs.