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.
How to Roast Beets
Quench your family’s summertime thirst with this nutrient-rich fruit and vegetable Strawberry and Beet Smoothie. It’s made with berry juice, strawberries, banana, chia seeds, and roasted beets.
We don’t believe in “sneaking” vegetables into kids’ foods, but we do believe that “weaving” health-enhancing ingredients into everyday recipes is a good thing. For this naturally-sweet smoothie, we tossed half a roasted beet into the blender for an extra burst of fiber, vitamin C, and nitrates, a plant compound that boosts running performance.
Backyard gardens are brimming with vegetables this time of year, and it’s fun to create recipes based on what’s fresh and ready to pick. Beets, cucumbers, onions, Romaine lettuce and fresh herbs were at their peak in my sister’s Olympia, WA garden during my recent visit, so we decided to create this pickled salad together.
For me, the addition of cheese and nuts to a salad really makes it special, so we opted to add feta and toasted pecans to our salad. Another thing that’s special about this salad is the view of Puget Sound … and Mount Rainier when it’s clear.
Does your child suffer from contraption? It’s a common condition in kids leading to pain, discomfort and frustration. Kids are considered constipated when they have fewer than three bowel movements per week, have a hard time having a bowel movement, or when their poop is hard and dry. I read an interesting article on the John’s Hopkins Children’s Center site about signs that constipation in kids may be getting worse due perhaps from lack of physical activity, inadequate water intake and fiber-poor diets.
What’s a parent to do?
If constipation is in issue in your household, take stock of your child’s diet. Is it filled with refined breads, bagels, and pasta and low in fiber-filled fruits, vegetables, whole grains, and beans? If so, then check out my tips for adding 5 extra grams of fiber to your family’s diet each day.
That little boost may be all you need (plus more fluids and exercise, of course) to bring regularity and comfort to everyone’s tummies.