Vegetables

Spinach Pear Salad with Goat Cheese and Lemon Thyme Vinaigrette {Recipe}

Say goodbye to boring salads with this fresh and flavorful Spinach Pear Salad with Goat Cheese!  Iceberg lettuce, mealy tomatoes, and a couple pieces of cucumber all topped with a thick and creamy dressing. Does that salad sound enticing to you? Do you know the number one complaint I hear from people about why they don’t eat salad? “It’s boring!” And if you envision salad the way I’ve just described above, then you might be right. Sure, day after day it can be mundane to si… read more »

Rosemary-Roasted Tomato Pesto Pizza {Recipe ReDux}

Top whole wheat crust with nut-free kale pesto, rosemary-roasted tomatoes, and fresh mozzarella for this delicious and healthier Rosemary-Roasted Tomato Pesto Pizza. Pizza is a favorite food of almost everyone I know. My husband always says he would be a happy man having pancakes or French toast for breakfast, bagels for lunch, and pizza for dinner. We all know that’s not exactly the most balanced diet, which is why it’s a rare occasion he gets all three of those in one day, buread more »

Asian-Style Farro Buddha Bowl with Crispy Baked Tofu {Recipe}

Stick to your healthy eating goals with this vegetarian and vegan-friendly Farro Buddha Bowl packed with veggies and protein, and full of Asian inspired flavor. Buddha bowls are a big deal in the foodie world these days – according to Pinterest they’re predicted to be among the top 10 food trends of 2017. You’ve probably seen your fair share of them across social media and for good reason – they’re easy to put together, comforting yet healthy, full of flavor, and g… read more »

Roasted Brussels Sprouts with Pomegranate Glaze {Recipe}

Roasted Brussels sprouts are tossed with a sweet pomegranate maple glaze and topped with pomegranate seeds in this simple and delicious side dish perfect for the holiday season and beyond. This recipe originally appeared in the December 2016 issue of Today’s Dietitian Magazine. I was compensated for writing the original article, “Brussels Sprouts: Little Cabbages with Big Flavor and Nutrition,” and developing the recipe, but I was not compensated for sharing the column or magazine witread more »

Maple-Roasted Delicata Squash Quinoa Salad {Recipe}

Maple-roasted delicata squash tops cider-infused quinoa and is garnished with thyme and pomegranate seeds in this easy, yet elegant side dish that’s perfect for the holidays or any day of the week. I don’t know about you, but I love all the seasonal ingredients this time of year. Cranberries, pears, pomegranates, citrus fruits, sweet potatoes and winter squash…even apples, which are a staple all year round, are extra delicious in the fall and winter months. I just can’… read more »