Stay warm and well nourished this fall and winter with Pumpkin Turkey Chili. Packed with great flavors and immune-boosting vitamin A from the pumpkin, this recipe will please even the pickiest eaters at your table.
Even though Halloween is over, we’re still totally obsessed with pumpkin. It’s one of our favorite winter squash varieties, and by using canned pumpkin versus fresh, we keep this recipe as easy peasy as possible!
Watch Liz cook up our Pumpkin Turkey Chili in her CNN AccentHealth video!
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!
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.
Start your family’s day with a stack of healthy pumpkin pancakes. Our super-nutritious Pumpkin Maple Pancakes are made with whole wheat flour and ground flaxseed as well as milk, eggs, maple syrup, and canned 100% pure pumpkin, so each autumn-inspired serving has nearly a day’s worth of immune-boosting vitamin A.
These pancakes are easy to make, and if your kids are like ours, they’ll probably ask for bananas or blueberries (and pure maple syrup!) on top.
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.
What do you get when you open the fridge and see two week’s worth of tomatillos from your CSA and a dozen ripe habanero peppers that your husband picked from the backyard garden? Answer: A lesson in Scoville Units and a tomatillo salsa that is fiery hot!
This tomatillo salsa, or salsa verde, was simple to make and the addition of habanero pepper added quite a kick!
This innocent-looking habanero pepper is one of the hottest peppers on earth. The Scoville scale is a measurement of the spicy heat (capsaicin concentration) of chili peppers or other spicy foods. Most habaneros rate between 200,000 and 300,000 on the Scoville scale. To put that into perspective, a jalapeno pepper rates 1,000 to 4,000. My husband didn’t know this when he planted “some hot peppers” in our garden this year!
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.
Add a fun twist to your child’s lunchbox with this easy-to-assemble recipe for Pizza Pinwheels with Hummus and Veggies. Pack mushrooms and black olives on the side to round out this pizza-licious power lunch.
As the sun sets on our glorious New England summer and my kids head back to school, thoughts of satisfying sandwiches that nourish my boys and keep them feeling comfortably full all afternoon are on my mind.
My latest creation for Pizza Pinwheels with Hummus and Veggies hits the spot on so many levels. Full of flavor and health-enhancing ingredients like hummus, carrots, spinach, and low-fat cheese, I know I’ll be turning to this recipe all year long.
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.