Healthy Teriyaki Tofu & Veggie Protein Bowl – {Recipe Redux October Challenge}

Plant-based protein bowls are a food trend that makes me very happy. They’re easy to make, nutritious, versatile, and filled with big flavors and lots of crunch. This Teriyaki Tofu and Veggie Protein Bowl is no exception.

Healthy Teriyaki Tofu and Veggie Protein Bowl via #vegetarian

{Picky Eater Advice}

If your family tends to shy away from vegetables, set up a build-your-own  bowl bar filled with an array of ingredients so everyone can decide what to take … or what not to take. Giving finicky eaters control over their individual food choices (especially when they’re all healthy choices) is often a big motivator for trying new foods.

Healthy Teriyaki Tofu and Veggie Protein Bowl via #vegetarian

The bowls I like to make include some sort of whole grain including brown rice, farro, quinoa, or whole wheat pasta, crunchy vegetables, fresh herbs, and one or two protein-rich foods — beans, tofu, grilled chicken, salmon, nuts, seeds, or eggs.

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Chilaquiles with Leftover Nachos for Breakfast {The Recipe Redux}

Saving leftover nachos to make chilaquiles (a traditional Mexican egg and tortilla chip breakfast) the next morning is a great way to decrease food waste and shake things up at breakfast.

Chilaquiles via

This month, our Recipe Redux healthy blogger recipe challenge was to serve up a seven-ingredient-or-less recipe. We were asked to share a healthy, no-brainer dish that we fix for breakfast, lunch or dinner. Since Liz and I had just recorded a podcast on decreasing food waste I was inspired to repurpose some black bean and Cheddar cheese nachos that were left over from the night before.

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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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Vegetarian Cheesy Chard & Leek Quiche for Brunch, Lunch, or Dinner + #QuicheFeast

This vegetarian Cheesy Chard & Leek Quiche is made with late autumn Swiss chard picked fresh from my garden and leeks from my CSA. Serve it for brunch, lunch, or dinner!

Cheesy Chard & Leek Quiche via

I received free samples of Cheddar cheese from Cabot and a bag of all-purpose flour from King Arthur Flour as part of a #QuicheFeast food blogger cooking challenge. I was not compensated for this post.

The Rainbow Swiss chard gave the quiche a strange yet pleasing pink color, and the leeks provided a subtle onion flavor.

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A Fast and Fun Breakfast for Families: Blueberry Banana French Toast in a Mug

All you need for this fast and healthy Blueberry Banana French Toast is a large coffee mug and a microwave … and then breakfast is served.

Blueberry Banana French Toast in a Mug via #breakfast #FrenchToast #MugMeals

I don’t know about you, but sometimes on busy mornings I want something more substantial than a bowl of breakfast cereal (and so do my kids). And I don’t know about you, but sometimes I don’t feel like doing a lot of dishes after breakfast.

Bring on French toast in a mug.

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A Recipe for Vegetarian Nut Loaf for The Recipe Redux Challenge

This healthy, vegetarian nut loaf made with walnuts, onion, bread crumbs, and eggs is perfect for #MeatlessMonday.

Vegetarian Nut Loaf made with #walnuts via

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.

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Egg Salad Gets a Makeover with a Recipe for Healthy Autumn Egg Salad

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.

Autumn Egg Salad via #glutenfree

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.

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How to Cook with Beet Greens + a Recipe for Beet Green Omelet {Podcast #272}

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.

How to Cook Beet Greens and a Recipe for Beet Green Omelet via

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.

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Avocado Toast with Smoked Salmon, Tomato, and Egg + Lunch at Russ & Daughters

This nutritious Avocado Toast with Smoked Salmon, Tomato, and Egg is a modern makeover of the lox and cream cheese on a bagel of my youth. The recipe was inspired by a recent lunch with my family at Russ & Daughters on the Lower East side of Manhattan.

Avocado Smoked Salmon Toast with tomato and eggs via

After eating a dream-come-true lunch at Russ & Daughters (more on that below), I cooked up this open-face sandwich on whole grain bread starring one of my favorite foods on the planet and something Russ & Daughters is known for: smoked salmon. Make it for breakfast or lunch!

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