Vegan

Spring Pea & Radish Farro Salad with Lemon Mint Vinaigrette {Recipe}

Nutty farro, crunchy radishes, and sweet peas are tossed together in a tart lemon mint dressing in this bright Spring Pea and Radish Farro Salad!  I was compensated for writing the original article, “Spring Peas,” and developing the recipe found in the May 2016 issue of Today’s Dietitian. I was not compensated for sharing the column or magazine with readers on my blog. All opinions are my own. Pass the Peas Do you like peas? When I was a kid, peas and carrots was one of my favorite side dishes. A… read more »

Grilled Avocados Stuffed with Corn & Black Bean Salsa {Recipe ReDux}

Grilled avocados are stuffed with a light and fresh mixture of corn, black beans, and tomatoes in this elegant yet simple appetizer, side dish, or vegan entrée. I am so happy that grilling season is here! It took quite some time for spring to join us here in New York, but the season has arrived and with it all the delicious spring produce, beautiful spring flowers, and the lovely sunny days that aren’t too hot and are just right to be outside if you want to grill yourself some lunch. Ok, it’s not… read more »

Homemade Apple Chutney {Recipe}

Add a layer of flavor to your chicken, fish, and meat with sweet and spicy homemade apple chutney. When I was little, ketchup was my condiment of choice. I used it on everything from French fries and chicken nuggets to scrambled eggs. These days, I don’t even keep ketchup in the house and the only time my girls have it is when we’re out at restaurants. I’m not so much opposed to the popular condiment as much as I feel like there are more interesting dips and spreads to accompany food that… read more »

Winter Root Vegetable Salad with Pomegranate Ginger Dressing {Recipe}

Enjoy the versatility of winter root vegetables by taking them from side dish to main dish in this seasonal salad bursting with color, flavor, and nutrition!  I was compensated for writing the original article and developing the recipe found in the January 2016 issue of Today’s Dietitian. I was not compensated for sharing the column or magazine with readers on my blog. All opinions are my own. Root vegetables are some of my favorites in the vegetable food group and are often served aside my pr… read more »

Cranberry Ginger Sorghum Salad {Recipe ReDux}

This sorghum salad is made by infusing whole-grain sorghum with fresh cranberries and ginger for a flavorful and nutrient-rich side dish. Serve it alongside your favorite protein for a balanced lunch or dinner. In honor of the first Recipe ReDux of 2016, this month’s theme is A New Ingredient for the New Year.  Pick a new ingredient that you’ve been wanting to try… and cook or bake up a new recipe in the new year. Are you curious about nutritional yeast, fish sauce, matcha, teff – or maybe read more »