Yield: 6-8 servings Sweet potatoes are rich in Vitamin A, complex carbohydrates, and fiber – and they add fabulous color to any plate. This simply delicious dish lets their natural beauty and flavor shine. Ingredients: 4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds 3 tablespoons olive oil 4 large garlic cloves, minced […]
Yield: 4 servings If you don’t like goat cheese, you could substitute plain yogurt for a similar (admittedly not the same) tangy, creamy effect. If you want to make this dish super easy, purchase two of the “Harvest Medley” bags of pre-cut turnips, yam and butternut squash from Trader Joe’s and use them in place […]
Yield: 4 servings If you “don’t like” Brussels sprouts, try this recipe. Sliced thin, the sprouts cook evenly, solving the problem often associated with Brussels sprouts – cooked on the outside and chewy on the inside. I toasted the walnuts to enhance their flavor. Prepared this way, you may actually like them! Ingredients: 1 pound Brussels sprouts, thinly […]
Yield: 4 small servings This salad does not keep well, so make and serve it immediately. Prepare the dressing, mint and blueberries first. Then grate the apples and pears, toss them with remaining ingredients, and enjoy. The easiest way to make ginger juice is to grate fresh ginger, skin and all, on a box grater. Squeeze the pulp to […]
Yield: 1 apple or pear yields approximately 20 chips This is a simple way to enjoy apple and pear season. If you like, you can sprinkle the fruit chips with cumin or cinnamon prior to baking. Procedure: Heat oven to 200 degrees. Line a baking sheet with a non-stick silicone mat or parchment paper. Use a mandolin to make paper-thin […]
I love this corn bread recipe. It’s great with seasonal soups and stews, and freezes well. It’s super moist and sweetened with maple syrup (sub honey if you want to). You can also use this recipe to make muffins or mini-muffins; just adjust the cooking time accordingly. Enjoy!
Cooking is my therapy. This chili hits the spot – comforting and healthy with a little kick. To keep this chili vegetarian, simply skip the ground chicken and add two additional 15-ounce cans of beans. I hope you love it.
Yield: 8 servings I’ve always loved Waldorf salad, but this recipe ups the ante. The addition of whole grains, a light dressing, and mint really make it something special. Ingredients: 2 1/2 cups cooked wheat berries (see recipe below) 1/4 cup walnuts, toasted and chopped 1 Gala or McIntosh apple, 1/2-inch dice 1 Granny Smith apple, […]
Yield: 4 servings (about 3/4 cup each) This hot breakfast cereal combines whole grains, fruit and nuts for a satisfying start to the day. Cooking wheat berries takes a little time, so make them ahead and freeze them. Just thaw the wheat berries in the refrigerator overnight. Ingredients: 1 1/4 cups old-fashioned rolled oats 1/2 cup raisins 2 cups nonfat milk […]
Yield: 4 servings (1/2 pear each) The tangy Greek yogurt is a nice balance to the sweet roasted pears. The honey and walnuts just seal the deal on this tasty dessert. Ingredients: 1 bunch fresh thyme sprigs 2 ripe but firm Bartlett pears, halved and cored 2 tablespoons honey 1/4 cup walnuts, chopped and toasted 1/2 cup fat free […]
