Category: Vegetarian

Chocolate Dipped Fruit

Chocolate Dipped Fruit

Posted on by Amy MS, RD, LDN

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Chocolate Dipped Fruit

Chocolate Dipped Fruit
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Chocolate Dipped Fruit

Chocolate Dipped Fruit

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 10 minutes
  • Yield: 8 Servings
  • Diet: Vegetarian
Print Recipe

Description

Chocolate dipped fruit is a simple dessert with the wow factor! Pick your favorite fruit and dip away!

Ingredients

Scale
  • 1/2 cup Semi-Sweet Chocolate Chips
  • 1 tbsp Coconut Oil
  • 1 lb Fresh Fruit (Strawberries, Kiwi, Blueberries, Whatever you like!)

Instructions

Prep your Tray
  1. Cover a sheet tray or plate with a silpat or parchment paper and set aside.
Melt Your Chocolate
  1. In a medium sized microwave safe bowl, add the chocolate chips and coconut oil. Microwave for 25-second intervals, stirring after each interval until the chocolate and coconut oil are melted.
Rinse, Dry and Peel Your Fruit
  1. Rinse the strawberries and pat them dry with a clean cloth or paper towel. Peel and slice the kiwis into 1/4 inch slices.
Dip Your Fruit
  1. Holding the stem of the strawberry, dip half of the fruit into the chocolate and then set onto parchment paper. For the kiwis, dip half of each slice into the chocolate and then place onto parchment paper.
  2. For blueberries or other small berries, use a spoon or fork to help cover the fruit in chocolate and then place onto parchment paper.
Set the Chocolate
  1. Once all the fruit has been dipped, place the fruit into the fridge to chill and allow the chocolate to set and harden for 15 minutes.
  2. Dig in and enjoy a sweet and delicious treat!

Equipment

  • Prep Time: 5
  • Cook Time: 5
  • Category: Dessert, Snack, Mediterranean
  • Cuisine: American

Nutrition

  • Serving Size: 1/8
  • Calories: 83
  • Sugar: 8g
  • Sodium: 2g
  • Fat: 5g
  • Carbohydrates: 11g
  • Fiber: 2g
  • Protein: 1g
  • Cholesterol: 0mg

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Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Mango Popsicles

Mango Popsicles

Posted on by Amy MS, RD, LDN

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Mango Popsicles

Mango Popsicles
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Mango Popsicles

Mango Popsicles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 6 Popsicles
  • Diet: Gluten Free
Print Recipe

Description

Mango Popsicles are made with real, whole fruit with a touch of honey and lime, the perfect summer treat!

Ingredients

Scale
  • 3 cups Frozen Mango
  • 1 tbsp Lime Juice
  • 1/8 tsp Lime Zest
  • 1/4 cup Honey
  • 1/3 cup Water

Instructions

  1. Place all the ingredients into the bowl of a food processor. Process for 15 seconds, then stop and scrape down the bowl with a spatula. Process again for another 15-20 seconds until the mixture is smooth.
  2. Spoon the mixture into your popsicle molds. Once full, tap the mold onto the counter a few time to release any air bubbles and level out the mango mixture and place popsicle stick and cover on top. Continue to fill all popsicle molds, then place into the freezer for at least 2 hours to fully harden.

Equipment

Notes

*If you do not have a popsicle mold, enjoy this as mango sorbet! Simply put the mixture into a freezer safe container. Allow to freeze for 2 hours and then scoop out and enjoy!

  • Prep Time: 10
  • Cook Time: 10
  • Category: Dessert, Gluten-Free, Snack
  • Method: Freezer

Nutrition

  • Serving Size: 1 Popsicle
  • Calories: 88
  • Sugar: 21g
  • Sodium: 1.6g
  • Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 1.5g
  • Protein: 1g
  • Cholesterol: 0mg

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Easy Trail Mix

Easy Trail Mix

Posted on by Amy MS, RD, LDN

Easy Trail Mix

Easy Trail Mix
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Easy Trail Mix

Easy Trail Mix

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 5 minutes
  • Yield: 8 Servings
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Description

This easy trail mix takes just a few minutes to mix together and is a great snack!

Ingredients

Scale
  • 1 cup Pecans, Raw
  • 1/2 cup Sliced Almonds
  • 1/2 cup Dried cranberries
  • 1/2 cup Chocolate Chips
  • 1/4 cup Shredded Coconut

Instructions

  1. Add all the ingredients into a bowl. Mix together and enjoy!

Notes

Tip: Portion out the trail mix into small containers or bags so that you have a quick, on-the-go snack!

  • Prep Time: 5
  • Category: Snack, Dessert, Appetizer
  • Method: No Cook

Nutrition

  • Serving Size: 1/8
  • Calories: 185
  • Sugar: 10g
  • Sodium: 1.5mg
  • Fat: 15g
  • Saturated Fat: 2.9g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

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Carrot Sorbet with Blackberry Drizzle

Carrot Sorbet with Blackberry Drizzle

Posted on by Amy MS, RD, LDN

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Carrot Sorbet with Blackberry Drizzle

Carrot Sorbet Image
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Carrot Sorbet Image

Carrot Sorbet with Blackberry Drizzle

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 40 minutes
  • Yield: 8 Servings
  • Diet: Vegan
Print Recipe

Description

A sweet and refreshing twist on classic sorbet, this Carrot Sorbet recipe was created for the Black Forest Farmer’s Market.

Ingredients

Scale
Carrot Sorbet
  • 2 cups Carrots
  • 2 cups Water
  • 1 cup Sugar
  • 2 tbsp Fresh Mint Leaves
  • 1/3 cup Lemon Juice
  • 1/3 cup Lime Juice
Blackberry Syrup Drizzle
  • 1 pt Blackberries
  • 1 tbsp Maple Syrup
  • 1 tbsp Water
  • 1 tbsp Lemon Juice

Instructions

Blackberry Syrup Drizzle
  1. In a small sauce pan, add the blackberries, maple syrup, lemon juice and water. Bring to a boil and then turn down to simmer. Simmer for 10 minutes.
  2. Allow syrup to cool at least 10 minutes. Using a fine mesh strainer, strain the seeds from the liquid. Place the liquid into container with a lid. Set aside.
  3. *Don’t throw away the pulp! Spread it onto a parchment or silpat lined sheet tray and bake at 400 F for 25-35 minutes to make fruit leather.
Carrot Sorbet
  1. Scrub and peal and trim the ends off carrots.
  2. Place 2 cups of water in a large pot. Add the carrots and bring to a boil. Turn down to a simmer and cook carrots until tender, 7-8 minutes. Once tender, drain and allow to cool slightly.
  3. While the carrots cook, make the simple syrup. In a small sauce pan add 2 cups of water and 1 cup of sugar. Bring to a boil and then turn down to a simmer. Add the mint leaves and simmer for 10 minutes to infuse the mint into the simple syrup. After 10 minutes remove the mint leaves from the mixture and allow to cool slightly.
  4. In the bowl of a food processor at the drained carrots, simple syrup, lemon juice and lime juice.
    *Optional: add in 1 tbsp of corn syrup to make the sorbet extra smooth.
  5. Puree the mixture for 4-5 minutes until completely smooth.
  6. Now it’s time to freeze the sorbet. Add the carrot mixture to the frozen bowl of an ice cream maker. Turn ice cream maker on and allow to freeze for 15-20 minutes depending on your ice cream maker.
  7. Pour the frozen mixture into a freezer save container and place in the freezer until ready to serve.
  8. To serve, scoop the carrot sorbet into a bowl and top with a small drizzle of blackberry syrup. Enjoy!

Equipment

  • Prep Time: 10
  • Cook Time: 30
  • Category: Dessert, Black Forest Farmer’s Market, Snack

Nutrition

  • Serving Size: 1/8
  • Calories: 137
  • Sugar: 30g
  • Sodium: 26mg
  • Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 1g
  • Cholesterol: 0mg

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Mediterranean White Bean, Tuna & Sundried Tomato Salad

Mediterranean White Bean, Tuna & Sundried Tomato Salad

Posted on by Amy MS, RD, LDN

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Mediterranean White Bean, Tuna & Sundried Tomato Salad

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Mediterranean White Bean, Tuna & Sundried Tomato Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 5 minutes
  • Yield: 2 Serving
  • Diet: Vegetarian
Print Recipe

Description

A simple Mediterranean salad in just 5 minutes. No copping required! This Mediterranean Tuna, White Bean & Sundried Tomato Salad is loaded with protein and fiber, a filling lunch for your workday!

Ingredients

Scale
  • 15 oz Cannellini Beans
  • 2 tbsp Sundried Tomatoes (julienned)
  • 6 oz Tuna (packed in water)
  • 1 cup Raw Baby Spinach
  • 1/4 cup Crumbled Feta
  • 1 tbsp Olive Oli
  • 1 tbsp Red Wine Vinegar
  • 1 Pinch Kosher Salt
  • 1/4 tsp Ground Black Pepper

Instructions

  1. Drain and rinse the Cannelilini beans and then place into a medium size bowl.
  2. Next, add the spinach. Using your hands gather about 1 cup of spinach and tear it into smaller pieces before adding to the bowl.
  3. Add the remaining ingredients and mix together with a spoon.
  4. Taste the salad and adjust seasonings to your preference. Enjoy!

Equipment

  • Prep Time: 5
  • Category: Salad, Lunch, Mediterranean, Sides, Appetizers
  • Method: No Cook

Nutrition

  • Serving Size: 1/2
  • Calories: 312
  • Sugar: 3g
  • Sodium: 580mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 9g
  • Protein: 29g
  • Cholesterol: 54mg

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Healthy Banana Nut Muffins

Healthy Banana Nut Muffins

Posted on by Amy MS, RD, LDN

Healthy Banana Nut Muffins

Healthy Banana Nut Muffins
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Healthy Banana Nut Muffins

Healthy Banana Nut Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 30 minutes
  • Yield: 12 Muffins
Print Recipe

Description

Healthy Banana Nut Muffins are one of my most popular recipes! They are filled with flavor and potassium to keep you full and satisfy your sweet tooth.

Ingredients

Scale
  • 1/2 cup Oat flour
  • 1/2 cup Wheat flour
  • 1/2 cup All-purpose flour
  • 1/4 cup Flaxseed
  • 1 tsp Cinnamon
  • 1 tsp Baking soda
  • 1/2 tsp Kosher Salt
  • 2 Over Ripe Bananas
  • 1/2 cup Honey
  • 1 Egg
  • 1/4 cup Olive Oil
  • 1/4 cup Almond milk
  • 1/2 tbsp Vanilla Extract
  • 1/2 cup Pecans (chopped)

Instructions

  1. Set out all in Ingredients and equipment for healthy baking!
  2. Preheat your oven to 350° F. Line a muffin tray with paper liners or spray with nonstick spray.
  3. In a large bowl add the flours, flaxseed, baking soda, cinnamon and salt and whisk together. Set aside.
  4. In a medium bowl whisk together the mashed bananas, olive oil, honey, egg, milk, and vanilla.
  5. Slowly add the dry ingredients to the wet ingredients.
  6. Set 2 tbsp of pecans aside. Add the remaining pecans to the batter, mixing with a spatula, Be sure not to over mix! (This produces tough muffins.)
  7. Spoon the batter evenly into 12 muffin cups.
  8. Sprinkle remaining 2 tbsp chopped pecans over top of each muffin batter.
  9. Place muffin tray into the oven and bake for 20-25 minutes until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
  10. Allow muffins to cool on a wire rack for 10 minutes.
 

Notes

*Muffins will last up to 5 days in the refrigerator and up to 3 months in the freezer.

  • Prep Time: 10
  • Cook Time: 20
  • Category: Breakfast, Snack, Dessert
  • Method: Bake

Nutrition

  • Serving Size: 1 Muffin
  • Calories: 205
  • Sugar: 15g
  • Sodium: 235mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 76mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Watermelon Granita (Just 3 Ingredients!)

Watermelon Granita (Just 3 Ingredients!)

Posted on by Amy MS, RD, LDN

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Watermelon Granita (Just 3 Ingredients!)

Watermelon Granita
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Watermelon Granita

Watermelon Granita (Just 3 Ingredients!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 0 hours
  • Yield: 6 Servings
  • Diet: Gluten Free
Print Recipe

Description

Watermelon Granita, a simple and refreshing dessert with just 3 ingredients!

Ingredients

Scale
  • 5 cups Watermelon, Seedless, cubed
  • 1 Lime
  • 1/4 cup Sugar

Instructions

  1. In the bowl of a food processor or blender, add the 5 cups of watermelon and blend on high until smooth.
  2. Zest the lime and add 1/2 tsp lime zest to the watermelon. Then, juice the entire lime (you should have about 2-3 tbsp) and add all the juice to the food processor.
  3. Add the sugar and blend the mixture again on high until smooth.
  4. Pour the mixture into a 9 x 13 pan and carefully place into the freezer. (Make sure you have a flat space in your freezer for the pan to sit on, otherwise you will have granita stuck to your freezer!)
  5. Freeze for 2 hours and then remove from freezer. Using a fork, scrape the mixture, creating little crystals. Pop your pan back into the freezer for another hour.
  6. Remove from the freezer and give the granita another rake with a fork to break up the entire mixture. Serve in a pretty glass or bowls, enjoy the slushy, refreshing crunch of watermelon granita!
 

Equipment

  • Prep Time: 10
  • Cook Time: Freeze 2 Hours
  • Category: Dessert, Gluten-Free, Mediterranean, Snack
  • Method: No Cook

Nutrition

  • Serving Size: 1/6
  • Calories: 74
  • Sugar: 16g
  • Sodium: 1.5mg
  • Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg

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Brain-Boosting Blueberry Cookies

Brain-Boosting Blueberry Cookies

Posted on by Amy MS, RD, LDN

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Brain-Boosting Blueberry Cookies

Blueberry Cookies
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Blueberry Cookies

Brain-Boosting Blueberry Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 20 Cookies
Print Recipe

Description

Naturally blue from blueberries and made with oat flour and olive oil, these are a healthy, tasty treat!

Ingredients

Scale
  • 1/2 cup Blueberries
  • 1/3 cup Sugar
  • 1/2 tsp Lemon Zest
  • 1/3 cup Olive Oil
  • 1 Egg
  • 3/4 cup All Purpose Flour
  • 1/4 cup Whole Wheat Flour
  • 1/2 cup Oat Flour
  • 1/4 tsp Salt
  • 1 tsp Baking Powder
  • 1/3 cup White Chocolate Chips

Instructions

  1. Preheat your oven to 350° F. Prep a baking sheet with a silpat or parchment paper and set aside.
  2. Place the blueberries into a microwave safe bowl and microwave on high for 30 seconds. Stir and microwave again for 15 seconds. Remove from the microwave and stir again, mashing the blueberries with a fork. Set the blueberries aside to cool slightly while you work on the the rest of the batter.
  3. In the bowl of a stand mixer add the sugar, lemon zest, olive oil and egg. Cream together for 1 minute until fully mixed.
  4. Next, add the oat flour, all purpose flour, whole wheat flour, salt and baking powder. Mix on low for 30 seconds or until the batter is just mixed together. Finally, add the blueberries and any juice into the batter and mix on low for 20-30 seconds. Watch as your batter turns blue/purple!
  5. Remove the mixing bowl from your mixer. Add the 1/3 cup white chocolate chips to the batter and mix in with a rubber spatula.
  6. Using a 1 1/2″ scoop, spoon batter onto sheet tray, leaving about 1″ between each cookie. Continue until all the batter as been scooped onto your baking trays. You should have 18-20 cookies.
  7. Bake at 350° F for 9-10 minutes.
  8. Move the cookies to a wire rack to cool slightly. Enjoy!
 

Equipment

  • Prep Time: 10
  • Cook Time: 10
  • Category: Dessert, Snack, Mediterranean
  • Method: Bake

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 102
  • Sugar: 6g
  • Sodium: 60mg
  • Fat: 5g
  • Carbohydrates: 13g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 9mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Black Bean, Corn & Tomato Salad with Spicy Avocado Lime Dressing

Black Bean, Corn & Tomato Salad with Spicy Avocado Lime Dressing

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Black Bean, Corn & Tomato Salad with Spicy Avocado Lime Dressing

Black Bean, Corn & Tomato Salad with Spicy Avocado Lime Dressing
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Black Bean, Corn & Tomato Salad with Spicy Avocado Lime Dressing

Black Bean, Corn & Tomato Salad with Spicy Avocado Lime Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 15 minutes
  • Yield: 8 Servings
  • Diet: Vegan
Print Recipe

Description

Black Bean, Corn & Tomato Salad is a simple summer salad with fresh flavors and a spicy avocado lime dressing.

Ingredients

Scale
Black Bean, Corn & Tomato Salad
  • 2 Ears Fresh Corn
  • 1 pt Cherry Tomatoes
  • 1 Cucumber
  • 1/4 cup Scallions
  • 1 Can Low-Sodium Black Beans (15oz), drained and rinsed
Spicy Avocado Lime Dressing
  • 1 Avocado
  • 1 Garlic Clove
  • 1/4 cup Basil
  • 1/4 tsp Kosher salt
  • 1/4 tsp Ground Black Pepper
  • 1/4 cup Greek Yogurt
  • 1 1/3 cups Water
  • 2 tbsp Olive Oil
  • 2 tbsp Jarred Jalapeño (add up to 1/4 cup for extra spice!)

Instructions

Make the Dressing:
  1. Place all ingredients into a food processor (or blender). Blend until smooth. You may need to add additional water to get the dressing to the consistency you like. Taste the dressing and add additional jalapenos if you like some heat! Using a spatula, scoop the dressing into a mason jar or a container with a lid. Set aside.
Make the Salad:
  1. Prep your veggies. Start with the corn, shuck and rinse each corn cob. Stand the corn cob up on a cutting board and using a knife slice down against the cob, cutting the kernels off. Rotate the cob to cut off the next section of kernels, repeat for both ears of corn then place the corn into a large bowl.
  2. Slice the cherry tomatoes in half and place into the mixing bowl with the corn. Peel the cucumber, slice in half lengthwise and using a spoon, remove the seeds. Then half lengthwise into thirds, line up your thirds and cut horizontally making 1/2 inch cuts. Place cucumber into bowl with corn and tomato. Trim the ends off the scallions and then mince and add to your other veggies.
  3. Add the black beans to the corn, tomatoes and cucumber. Mix together with a large spoon. Add 1/4 of the dressing to the salad and mix together. Taste and add additional dressing to your preference. Enjoy!
 

Equipment

  • Prep Time: 15
  • Category: Salad, Appetizer, Lunch, Mediterranean, Sides, Snack
  • Method: No Cook

Nutrition

  • Serving Size: 1/8 Serving
  • Calories: 172
  • Sugar: 3g
  • Sodium: 230mg
  • Fat: 9g
  • Carbohydrates: 19g
  • Fiber: 6.5g
  • Protein: 6g
  • Cholesterol: 0mg

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Creamy Zucchini Pasta

Creamy Zucchini Pasta

Posted on by Amy MS, RD, LDN

Creamy Zucchini Pasta

Zucchini Pasta
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Creamy Zucchini Pasta

Creamy Zucchini Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 7 Servings
  • Diet: Vegetarian
Print Recipe

Description

Simple, fast and delicious! Creamy melted zucchini pasta cooks up in no time and delivers a meal that the entire family will enjoy.

Ingredients

Scale
  • 3 Medium Zucchini
  • 1 lb Spaghetti Pasta (Look for Bronze, Die-Cut Pasta)
  • 1/2 cup Olive Oil
  • 3 Garlic Cloves, Whole
  • 1 cup Parmesan Cheese, Grated
  • 1/2 tsp Lemon Zest
  • 1/4 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper

Instructions

  1. Cook the pasta according to the package directions. Take care to not over cook, we want al dente pasta here! But, DO NOT DRAIN THE PASTA WATER! We will use some of the pasta water for our sauce.
  2. While the pasta cooks, work on the sauce and zucchini.
  3. Heat a large skillet over medium heat. Add the olive oil and allow to heat up for 1 minute, then add the whole garlic cloves and cook for 4-5 minutes to infuse the oil with the garlic.
  4. While the garlic cooks, grate the zucchini. Set a clean dish towel out on a counter or cutting board. Over top the towel, grate the zucchini using a box grater. Gather the towel by the ends and then, over the sink or a bowl, squeeze the liquid out of the shredded zucchini.
  5. Slowly, in batches, add the shredded zucchini to the olive oil skillet. (Take care and go slow because the oil is hot!) Cook the zucchini in the oil for 10-12 minutes, stirring occasionally with a wooden spoon or spatula. The zucchini will start to break down and “melt” into the oil, this is when it is done. Remove the garlic cloves from the zucchini, discard.
  6. Using tongs, remove the pasta from the pot directly into the skillet with the zucchini. Add the Parmesan cheese and lemon zest, and using the tongs, stir together the pasta, cheese, zest and zucchini. The cheese will melt into the mixture, creating the sauce for this dish. If the pasta seems dry, add a few tablespoons of pasta water to loosen up the pasta and create more of a sauce.
  7. Add salt and pepper and adjust seasonings based on your preference. Serve hot and enjoy!
 
  • Prep Time: 5
  • Cook Time: 15
  • Category: Dinner, Lunch, Mediterranean, Sides, Vegetarian
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/7
  • Calories: 442
  • Sugar: 4g
  • Sodium: 326mg
  • Fat: 21g
  • Saturated Fat: 4g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 3g
  • Protein: 13g
  • Cholesterol: 12mg

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Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Beet Pizzette with Broccoli Pesto, Sugar Snap Peas & Turmeric Pickled Onion

Beet Pizzette with Broccoli Pesto, Sugar Snap Peas & Turmeric Pickled Onion

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Beet Pizzette with Broccoli Pesto, Sugar Snap Peas & Turmeric Pickled Onion

Beet Pizzette
Beet Pizzette
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Beet Pizzette

Beet Pizzette with Broccoli Pesto, Sugar Snap Peas & Turmeric Pickled Onion

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 2 hours 10 minutes
  • Yield: 35 Servings
Print Recipe

Description

A fun and flavorful appetizer, this recipe was developed for the Black Forest Farmer’s Market.

Ingredients

Units Scale
Turmeric Pickled Onion
  • 1 Large Sweet Onion
  • 1 cup Distilled White Vinegar
  • 1/2 cup Water
  • 1 tbsp Kosher Salt
  • 1/4 cup Sugar
  • 1/2 tsp Turmeric
Roasted Beets
  • 3 Beets
  • 3 tsp Olive Oil
  • 2 pinches Kosher Salt
Broccoli Pesto
  • 1/2 lb Broccoli Florets, Steamed
  • 2 Garlic Scapes
  • 1/2 cup Basil, Parsley or Spinach
  • 1/2 cup Olive OIl
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Kosher Salt
  • 1/4 cup Parmesan Cheese, Shredded
  • 1 tbsp Balsamic Vinegar
Beet Pizza Crust
  • 1 cup Warm Water
  • 1 tsp Sugar
  • 2 1/4 tsp Dry Active Yeast
  • 1 1/2 tsp Kosher Salt
  • 3 3/4 cups All Purpose Flour
  • 3/4 cup Beet Puree

Sugar Snap Peas

  • 1/2 lb Sugar Snap Peas

Instructions

Make the Turmeric Pickled Onions
  1. Combine all the ingredients into a mason jar or a glass container with a lid. Allow to marinate for at least 12 hours, ideally 24 hours.
Roasted Beet Puree
  1. Preheat your oven to 400 F.
  2. Scrub the beets to remove any dirt then cut off the tops and bottom and peel the beets. Place each beet into a square of aluminum foil, top with olive oil, salt and pepper. Pinch and seal the foil then place each parcel onto a large sheet tray. Place the sheet tray with beets into the oven and roast for 40-50 minutes until the beets are very tender.
  3. Place the roasted beets into the bowl of a food processor with 1/2 cup water. Puree until mixture is smooth.
Beet Pizza Dough
  1. In the bowl of a stand mixer add 1 cup of warm water, sugar and yeast. Allow the yeast to bloom for 5 minutes.
  2. Next, add the salt, flour and beet puree. Mix on low to incorporate all the ingredients, then increase the speed to medium. Add additional flour as needed to form a soft and spongy dough. Cover the bowl and allow dough to rise for 1 hour.
  3. Get ready to roll and cook the dough! Preheat your oven to 475 F.
  4. Flour a countertop or large board to roll out the dough. Using a rolling pin, roll to 1/4 inch thick. Then, using a small 2 inch cutter, cut out the dough and place onto a large sheet tray. Continue to cut out the rest of the dough, place on the tray and then bake at 475 F for 5 minutes. Allow to cool on a wire rack.
Broccoli Pesto
  1. Combine the broccoli and garlic scapes into the bowl of a food processor and process for 1 minute.
  2. Add the salt, pepper and balsamic vinegar and pulse again to mix. Next, with the processor on, drizzle the olive oil in through the feed tube. Then add the Parmesan cheese and process once more to fully incorporate all ingredients. Taste the pesto and adjust seasonings to your preference.
Assembling the Pizzettes
  1. Heat a large skillet over medium heat. Add 1 tsp olive oil. Crisp a pizzette in the oil, turning over after 1 minute and then cooking the other size for 1 more minute.
  2. To the pizzette, add 1 tsp broccoli pesto, top with 1 tsp julienne sugar snap peas and two small, pickled onions. Finally top with a sprinkle of sea salt. Serve immediately, enjoy!
 

Equipment

  • Prep Time: 2 Hours
  • Cook Time: 10 Minutes
  • Category: Appetizers, Black Forest Farmer’s Market, Dinner

Nutrition

  • Serving Size: 1 Pizzette
  • Calories: 91
  • Sugar: 3g
  • Sodium: 281mg
  • Fat: 4g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 1mg

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Roasted Cherry & Goat Cheese Crostini

Roasted Cherry & Goat Cheese Crostini

Posted on by Amy MS, RD, LDN

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Roasted Cherry & Goat Cheese Crostini

Roasted Cherry & Goat Cheese Crostini
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Roasted Cherry & Goat Cheese Crostini

Roasted Cherry & Goat Cheese Crostini

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 20
Print Recipe

Description

Roasted Cherries topped onto a goat cheese crostini is a lovely sweet and savory appetizer. This appetizer was created for the Black Forest Farmer’s Market

Ingredients

Scale
  • 1 lb Cherries, Pitted and Halved
  • 2 tsp Olive Oil
  • 2 tsp Maple Syrup
  • 1/2 tsp Lemon Zest
  • 3 oz Goat Cheese
  • 2 tbsp Basil, Julienned
  • 1 Baguette

Instructions

  1. Preheat your oven to 400° F.
  2. On a large sheet tray, place a piece of parchment paper. Next add the cherries, olive oil and maple syrup and stir together gently.
  3. Roast for 7 minutes until the cherries are tender and slightly bubbling.
  4. Slice the baguette into 1/2 inch slices. Place slices onto a sheet tray and drizzle with 1 tablespoon olive oil. Roast for 5 minutes then flip the slices over and roast for another 3 minutes until fully crisp.
  5. To serve, spread 1/2 tablespoon goat cheese onto a crostini and top with 1 tablespoon roasted cherries then sprinkle with basil.

Equipment

  • Prep Time: 10
  • Cook Time: 10
  • Category: Appetizer, Sides, Snack, Black Forest Farmer’s Market
  • Method: Roast

Nutrition

  • Serving Size: 1 Crostini
  • Calories: 73
  • Sugar: 4g
  • Sodium: 120mg
  • Fat: 1g
  • Saturated Fat: 1g
  • Carbohydrates: 13g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 4mg

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Pumpkin Chipotle Chili

Pumpkin Chipotle Chili

Posted on by Amy MS, RD, LDN

Pumpkin Chipotle Chili

Pumpkin Chipotle Chili
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Pumpkin Chipotle Chili

Pumpkin Chipotle Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 6 hours 10 minutes
  • Yield: 8 servings
  • Diet: Vegetarian
Print Recipe

Description

The perfect fall dinner! You won’t even miss the meat with this triple bean, pumpkin, chipotle chili. Pumpkin adds fiber, vitamin A and a delicious creaminess to this fall meal.

Ingredients

Units Scale
  • 1 Onion, diced
  • 1 tbsp Olive Oil
  • 1 Orange Bell Pepper, diced
  • 3 Garlic Cloves, minced
  • 2 cups Chicken Stock or Vegetable Stock
  • 1/4 cup Water
  • 15 oz Pinto Beans, Canned
  • 15 oz Kidney Beans, Canned
  • 15 oz Black Beans, Canned
  • 15 oz Canned Pumpkin Puree
  • 1 Chipotle in Adobo + 1 Tbsp Chipotle Sauce
  • 30 oz Petite Diced Tomatoes
  • 1 tbsp Chili powder
  • 1 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 2 tsp Cumin
  • 1 pinch Cinnamon

Instructions

  1. Heat a large skillet over medium high heat. Add 1 tbsp olive oil and the minced onions. Sautee onions for 8 minutes until soft. Then, add the diced bell pepper and sautee for another 3-4 minutes.
  2. Next, add the minced garlic and cook for 30 seconds until fragrant. Turn off the pan and remove from heat.
  3. In a large slow cooker, add the sauteed onion, bell pepper and garlic mixture.
  4. Next, add the remaining ingredients. Stir together with a wooden spoon or spatula.
  5. Cover and cook on low for 6-8 hours.
 
 

Notes

  1. If you like extra spice, add more chipotle peppers or adobo sauce!
  2. When it is time to serve, top with your favorite chili toppings! We like a dollop of Greek Yogurt, scallions, thinly sliced jalapenos or shredded cheddar cheese.
  • Prep Time: 10
  • Cook Time: 6 Hours
  • Category: Chili, Slow Cooker
  • Method: Slow Cooker
  • Cuisine: Slow Cooker

Nutrition

  • Serving Size: 1
  • Calories: 220
  • Sugar: 7
  • Sodium: 1175
  • Fat: 1
  • Saturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 41
  • Fiber: 14
  • Protein: 12
  • Cholesterol: 0

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Mediterranean Panzanella Salad

Mediterranean Panzanella Salad

Posted on by Amy MS, RD, LDN

Mediterranean Panzanella Salad

Mediterranean Panzanella Salad
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Mediterranean Panzanella Salad

Mediterranean Panzanella Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 15 minutes
  • Yield: 8 Servings
  • Diet: Vegetarian
Print Recipe

Description

Fresh veggies, sourdough croutons, feta and vinaigrette, savory, sweet, and crunchy Mediterranean Panzanella Salad.

Ingredients

Units Scale

Salad

  • 1 pinch Pint Cherry Tomatoes, sliced in half lengthwise
  • 1 Large Cucumber, peeled, seeded & diced into 1– inch pieces
  • 1 Yellow Bell Pepper, seeded and diced into 1-inch pieces
  • 1 Orange Bell Pepper, seeded and diced into 1-inch pieces
  • 1/4 cup Kalamata Olives, sliced in half lengthwise
  • 1/4 cup Basil, juilenned
  • 1/4 cup Feta Cheese
  • 4 Slices Sourdough Bread, diced into 1-inch pieces
  • 1/2 cup Olive Oil

Vinaigrette

  • 1/2 tsp Dijon Mustard
  • 1 tsp Minced Garlic
  • 1 tsp Honey
  • 3 tbsp Red Wine Vinegar
  • 4 tbsp Olive Oil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper

Instructions

Make the Vinaigrette
  1. Combine all ingredients into a mason jar or small bowl. With the lid on, shake the mason jar to mix together, or whisk together in the bowl. Set aside.
Make the Salad
  1. Heat a large saute pan over medium heat. Add 4 tablespoons olive oil to pan. Add the bread cubes to the pan and cook until golden brown, tossing occasionally. Remove from heat and all to cool.
  2. In a large bowl, add the tomatoes, bell peppers, basil, feta, cucumber and olives. Next add the bread cubes to the veggies.
  3. Mix the vinaigrette one more time then pour half of the dressing over the salad. Stir the salad together with a large spoon.
  4. Taste the salad and add more of the vinaigrette if needed. Enjoy!

Notes

*Make this salad your own, add your favorite veggies, cheese and enjoy!

  • Prep Time: 15
  • Category: Salad, Sides, Lunch, Dinner, Mediterranean
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 302
  • Sugar: 2g
  • Sodium: 436mg
  • Fat: 25g
  • Carbohydrates: 17g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 4mg

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Whole Wheat Air Fryer Bagels

Whole Wheat Air Fryer Bagels

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Whole Wheat Air Fryer Bagels

Whole Wheat Air Fryer Bagels
Whole Wheat Air Fryer Bagels
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Whole Wheat Air Fryer Bagels

Whole Wheat Air Fryer Bagels

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Amy RD, LDN
  • Total Time: 22 minutes
  • Yield: 8
  • Diet: Vegetarian
Print Recipe

Description

Homemade Whole Wheat Air Fryer Bagels with simple ingredients. Your kitchen will smell like a bagel shop in no time!

Ingredients

Scale
  • 2 cups Greek Yogurt
  • 1 cup All Purpose Flour
  • 1 cup Whole Wheat Flour
  • 1 tbsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 1 Egg

Instructions

  1. Preheat air fryer to 325° F.
  2. Add the Greek Yogurt, flours, baking powder, and salt to a stand mixer bowl or a large bowl.
  3. With the paddle attachment, mix the ingredients together on low until the dough comes together in a ball. (Alternatively, you can mix this by hand with a wooden spoon or spatula.)
  4. Remove the dough from the bowl to countertop and knead by hand a few times to full incorporate the yogurt into the flour.
  5. Divide the dough into 8 equal portions. Roll each portion into a ball and then using your finger, punch a hole through the middle to create the bagel shape. (Note: This is a sticky dough! Add a little flour as needed to help the dough from sticking too much.)
  6. Place the egg into a bowl and add 1 tbsp of water. Whisk to break up the egg and combine. Next, brush each bagel with the egg wash. Sprinkle on toppings to your preference. (I love everything bagel seasoning here!)
  7. Spray your air fryer basket with nonstick spray and place 4 bagels at a time into the air fryer. Air fry at 325° F for 12 minutes. Then, remove the bagels from the air fryer to a wire rack and allow to cook for at least 10 minutes. Repeat with remaining 4 bagels.

Equipment

Notes

Slice in half and top with avocado for some healthy fat, if you so desire!

  • Prep Time: 10
  • Cook Time: 12
  • Category: Breakfast, Lunch, Sides, Snack
  • Method: Air Fry
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 143
  • Sugar: 1.94g
  • Sodium: 168mg
  • Fat: 0.76g
  • Saturated Fat: 0
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 9.6g
  • Cholesterol: 2.5mg

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Pumpkin Pie Energy Bites

Pumpkin Pie Energy Bites

Posted on by Amy MS, RD, LDN

Pumpkin Pie Energy Bites

Pumpkin Energy Bites
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Pumpkin Energy Bites

Pumpkin Pie Energy Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 10 minutes
  • Yield: 18
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Description

Energy bites perfect for fall! These bite size treats are a great pre or post workout snack, or anytime treat!

Ingredients

Units Scale
  • 1 cup Oats
  • 1/2 cup Oat Flour
  • 1/4 cup Ground Flaxseed
  • 1 Scoop Vanilla Protein Powder
  • 2 tsp Pumpkin Pie Spice
  • 1/4 cup Almond Butter
  • 1/4 cup Pumpkin Puree
  • 1/3 cup Maple Syrup
  • 1/4 cup Mini Chocolate Chips

Instructions

  1. Add the oats, oat flour, flaxseed, protein powder and pumpkin pie spice to a bowl and mix together with a spatula.
  2. Next, add the almond butter, pumpkin, maple syrup. Using your spatula, mix together until all ingredients are incorporated.
  3. Add the mini chocolate chips and mix thoroughly.
  4. Using a 1 1/2 inch scoop, scoop the mixture into balls and gently roll in your hands to form their shape.
  5. The recipe will yield 16-18 bites.

Notes

Store in a sealed container in the refrigerator!

  • Prep Time: 10
  • Category: Snack
  • Method: No Cook

Nutrition

  • Serving Size: 1
  • Calories: 94
  • Sugar: 6
  • Sodium: 14
  • Fat: 4
  • Saturated Fat: 1
  • Carbohydrates: 13
  • Fiber: 2
  • Protein: 3
  • Cholesterol: 2

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Harvest Farro Grain Salad

Harvest Farro Grain Salad

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Harvest Farro Grain Salad

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Harvest Farro Grain Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 6 Servings
  • Diet: Vegetarian
Print Recipe

Description

Enjoy the ultimate fall flavors with this Harvest Farro Grain Salad, packed with dried cranberries, crisp apples, and a tangy maple lemon dressing—perfect for a healthy, seasonal meal or side dish!

 

Ingredients

Units Scale

Salad:

  • 1 cup Farro
  • 1/4 cup Dried Cranberries
  • 1/4 cup Raw Pecans, chopped
  • 1/2 Granny Smith Apple, diced
  • 1/2 cup Raw Baby Spinach
  • 1/4 cup Goat Cheese or Feta (Optional)

Vinaigrette:

  • 1/4 cup Olive Oil
  • 1 tsp Lemon Zest
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Maple Syrup
  • 1/8 tsp Kosher Salt
  • 1/8 tsp Ground Black Pepper

Instructions

  1. Cook the farro according to the package directions.
  2. While the farro cooks, prep the rest of the salad.
  3. In a small bowl, whisk together the vinaigrette ingredients, set aside.
  4. Once the farro is finished cooking, drain off any excess liquid and place farro into a large bowl.
  5. Pour the vinaigrette over top the farro and stir with a wooden spoon or spatula. Place the farro into the fridge to chill for at least 30 minutes.
  6. After 30 minutes, add the diced apple, dried cranberries, pecans, spinach and cheese (if using) to the farro. Stir with spatula to combine.
  7. Cover the salad and refrigerate before serving. Enjoy!

Equipment

  • Prep Time: 5
  • Cook Time: 15
  • Category: Lunch, Salad
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1
  • Calories: 209
  • Sugar: 6
  • Sodium: 10
  • Fat: 4
  • Saturated Fat: 0
  • Carbohydrates: 32
  • Fiber: 5
  • Protein: 5
  • Cholesterol: 0

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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Posted on by Amy MS, RD, LDN
Pumpkin Chocolate Chip Muffins
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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 30 minutes
  • Yield: 12 Muffins
Print Recipe

Description

Pumpkin Chocolate Chip Muffins are full of fall flavors, packed with fiber and made extra special with chocolate chips.

Ingredients

Units Scale
  • 1/2 cup Oat Flour
  • 1/2 cup Wheat Flour
  • 1/2 cup All Purpose Flour
  • 1/4 cup Ground Flaxseed
  • 2 tsp Pumpkin Pie Spice
  • 1 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 3/4 cup Pumpkin Puree
  • 1/2 cup Honey
  • 1/4 cup Olive Oil
  • 1/4 cup Almond Milk
  • 1 Egg
  • 1/2 tbsp Vanilla Extract
  • 1/2 cup Chocolate Chips

Instructions

  1. Preheat oven to 350° F. Line a muffin tray with paper liners or spray with nonstick spray.
  2. In a large bowl add the flours, flaxseed, baking soda, pumpkin pie spice and salt and whisk together. Set aside.
  3. In a medium bowl whisk together the pumpkin puree, olive oil, honey, egg, milk, and vanilla.
  4. Slowly add the dry ingredients to the wet ingredients.
     
  5. Set 2 tbsp of chocolate chips aside. Add the rest of the chocolate chips to the batter, mixing with a spatula, Be sure not to over mix! (This produces tough muffins.)
  6. Spoon the batter evenly into 12 muffin cups then sprinkle the remaining 2 tbsp chocolate chips over top of each muffin batter.
  7. Place muffin tray into the oven and bake for 20-25 minutes until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
  8. Allow muffins to cool on a wire rack for 10 minutes.
 
  • Prep Time: 10
  • Cook Time: 20
  • Category: Snack, Breakfast, Dessert
  • Method: Bake

Nutrition

  • Serving Size: 1
  • Calories: 211
  • Sugar: 18g
  • Sodium: 196mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Carbohydrates: 31g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 16mg

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Fingerling Potato Nachos with Tomatillo Salsa

Fingerling Potato Nachos with Tomatillo Salsa

Posted on by Amy MS, RD, LDN

Fingerling Potato Nachos with Tomatillo Salsa

Nachos Tomatillo Salsa
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Nachos Tomatillo Salsa

Fingerling Potato Nachos with Tomatillo Salsa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 55 minutes
  • Yield: 8 Servings
  • Diet: Vegetarian
Print Recipe

Description

Packed with flavor and nutrients, this spin on nachos uses rainbow fingerling potatoes as the base and then is topped with cheddar cheese and fresh and zesty tomatillo salsa.

Ingredients

Units Scale

Tomatillo Salsa

  • 2 Garlic Cloves
  • 1/2 Yellow onion
  • 1 Jalapeno, seeds removed
  • 7 Tomatillos, husks removed
  • 1 tbsp Fresh Lime Juice
  • 1/4 tsp Ground Black Pepper
  • 1/4 tsp Ground Cumin
  • 1/4 tsp Kosher Salt

Fingerling Potato Nachos

  • 3 lbs Fingerling Potatoes
  • 1 tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1 tsp Ground Cumin
  • 1/2 tsp Chili Powder
  • 1/2 cup Cheddar Cheese, Shredded

Instructions

Tomatillo Salsa

  1. In the bowl of a food processor add the garlic, onion and Jalapeno. Process for 15-20 seconds until the vegetables are broken into fine pieces.
  2. Next, dice the tomatillos, removing the small core, and add to food processor.
  3. Then add the remaining ingredients to food processor. Pulse until salsa is mixed together but not pureed.
  4. Taste and adjust seasonings to your liking!
 
Fingerling Potato Nachos
  1. Preheat oven to 400° F. Get out a large sheet tray and set aside.
  2. Using a mandoline, slice the potatoes into 1/4 inch fry shape. Alternatively, you can slice with a knife by hand.
  3. Place slice potatoes into a large bowl filled with warm water. Stir the potatoes around to help release their starch then drain into a colander. This step helps to create the crispiest potatoes!
  4. Pour the drained potatoes onto your sheet tray. Top with olive oil, salt, cumin and chili powder and mix together with clean hands. Place into the oven and roast for 30 minutes, stirring halfway.
  5. Once the potatoes have fully cooked and crisped, top with 1/4 cup of cheddar cheese. Place back into the oven for 3-4 minutes to melt the cheese.
  6. Top the nachos with tomatillo salsa, enjoy!
 
  • Prep Time: 10
  • Cook Time: 45
  • Category: Appetizer, Black Forest Farmer’s Market, Gluten-Free, Sides, Snack, Vegetarian
  • Method: Roast
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 183
  • Sugar: 2g
  • Sodium: 325mg
  • Fat: 3g
  • Saturated Fat: 1g
  • Unsaturated Fat: 2g
  • Carbohydrates: 33g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 3mg

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Edamame with Everything Bagel Seasoning

Edamame with Everything Bagel Seasoning

Posted on by Amy MS, RD, LDN

Edamame with Everything Bagel Seasoning

Everything Bagel Edamame
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Everything Bagel Edamame

Edamame with Everything Bagel Seasoning

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 4 minutes
  • Yield: 1 Serving
  • Diet: Vegan
Print Recipe

Description

Everything bagel edamame is a quick and protein packed savory snack.

Ingredients

Scale
  • 1/2 cup Frozen Edamame (in the pod)
  • 1 tbsp Water
  • 1 tsp Everything Bagel Seasoning

Instructions

  1. In a microwave safe bowl, add 1/2 cup frozen edamame and 1 tablespoon water. Microwave for 3 minutes to steam the edamame and it has cooked through.
  2. Using pot holders, carefully remove from the microwave and drain off any extra water. Sprinkle 1 teaspoon everything bagel seasoning over top and stir together with a spoon so that the seasoning gets onto all the edamame.
  3. Serve hot and enjoy!
 
  • Prep Time: 1
  • Cook Time: 3
  • Category: Appetizers, Gluten-Free, Lunch, Mediterranean, Sides, Snack, Vegan, Vegetarian
  • Method: Microwave

Nutrition

  • Serving Size: 1
  • Calories: 120
  • Sugar: 1g
  • Sodium: 350mg
  • Fat: 3g
  • Saturated Fat: 1g
  • Carbohydrates: 9g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 0mg

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Whole Grain Pumpkin Scones – One Bowl! With Optional Easy Icing

Whole Grain Pumpkin Scones – One Bowl! With Optional Easy Icing

Posted on by Amy MS, RD, LDN

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Whole Grain Pumpkin Scones – One Bowl! With Optional Easy Icing

Pumpkin Scones
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Pumpkin Scones

Whole Grain Pumpkin Scones – One Bowl! With Optional Easy Icing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 25 minutes
  • Yield: 10 Scones
  • Diet: Vegetarian
Print Recipe

Description

Better than bakery scones, these homemade pumpkin scones save on fat and calories but not on flavor.

Ingredients

Scale
For the Scones
  • 2 cups Whole Wheat Flour
  • 3/4 cup Oat Flour
  • 1 tbsp Baking Powder
  • 3/4 tsp Kosher Salt
  • 2 1/2 tsp Pumpkin Pie Spice
  • 5 tbsp Unsalted Butter
  • 2/3 cup Pumpkin Puree
  • 1/3 cup Maple Syrup
  • 1 Egg
  • 2 tsp Vanilla Extract
Simple Vanilla Icing
  • 1/2 cup Powdered Sugar
  • 1 tbsp Almond Milk (or soy for nut free)
  • 1/4 tsp Vanilla Extract

Instructions

  1. Preheat oven to 425°F and line sheet tray with Silpat or parchment paper. Set aside.
  2. In a large bowl, add the whole wheat flour, oat flour, baking powder, salt and pumpkin pie spice. Whisk together to combine.
  3. Next, cut the 5 tbsp of unsalted butter into small pieces. Then, add to the dry ingredients. Using a pastry cutter or a fork, blend the butter into the dry ingredients until the butter is incorporated and the size of peas.
  4. Add the wet ingredients to the bowl: canned pumpkin, maple syrup, egg, and vanilla extract. Stir into dry ingredients with a spatula until the dough just comes together.
  5. Place dough onto prepared sheet tray. Form into 9 inch round circle. Using a bench scraper or butter knife, score the dough in half then each half into 5 slices.
  6. Bake for 12-15 minutes until firm to the touch. While scones are baking, mix up the icing.
  7. In a small bowl, whisk icing ingredients together until smooth. Allow scones to cool for at least 5 minutes before topping with icing. Using a spoon, drizzle icing over the scones. Enjoy!
 

Equipment

  • Prep Time: 10
  • Cook Time: 15
  • Category: Breakfast, Snack, Dessert, Vegetarian
  • Method: Bake

Nutrition

  • Serving Size: 1
  • Calories: 244
  • Sugar: 14g
  • Sodium: 301mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Carbohydrates: 39g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 34mg

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Triple Berry Dutch Baby

Triple Berry Dutch Baby

Posted on by Amy MS, RD, LDN

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Triple Berry Dutch Baby

Triple Berry Dutch Baby
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Triple Berry Dutch Baby

Triple Berry Dutch Baby

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 23 minutes
  • Yield: 6
Print Recipe

Description

This Triple Berry Dutch Baby is packed with antioxidants and is a show-stopper breakfast, perfect for weekend mornings.

Ingredients

Units Scale
  • 3 Eggs
  • 1/3 cup Sugar
  • 1/2 tsp Lemon Zest
  • Pinch Salt
  • 2/3 cup Unsweetened Almond Milk
  • 1/3 cup All Purpose Flour
  • 1/3 cup Whole Wheat Flour
  • 3 tbsp Unsalted Butter
  • 1 1/2 cups Mix Berries (Blueberries, Blackberries, Raspberries)

Instructions

  1. Preheat your oven to 425° F
  2. Heat a 9-inch cast iron pan over medium low heat. Add the butter and cook until melted. Then turn off heat to pan.
  3. In a medium sized bowl, add the eggs and whisk so the eggs are fully broken down. The sugar, lemon zest and salt. Whisk vigorously until mixture becomes slightly foamy on top.
  4. Next, add the almond milk to the bowl and whisk.
  5. Add the flours and whisk again to combine batter.
  6. Pour the mixture into your pan with melted butter. Top with mixed berries, spread them out so that each bite will get berries!
  7. Place into the oven and bake for 18-22 minutes until nicely golden brown.
  8. Sprinkle powdered sugar over top, slice and enjoy!
 

Equipment

  • Prep Time: 5
  • Cook Time: 18
  • Category: Breakfast
  • Method: Bake
  • Cuisine: German

Nutrition

  • Serving Size: 1/6
  • Calories: 197
  • Sugar: 13
  • Sodium: 80
  • Fat: 9
  • Saturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 25
  • Fiber: 3
  • Protein: 5
  • Cholesterol: 108

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Savory Pumpkin & Lentil Quesadillas

Savory Pumpkin & Lentil Quesadillas

Posted on by Amy MS, RD, LDN

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Savory Pumpkin & Lentil Quesadillas

Lentil Pumpkin Quesadillas
L
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Lentil Pumpkin Quesadillas

Savory Pumpkin & Lentil Quesadillas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Sam PharmD
  • Total Time: 15 minutes
  • Yield: 1
  • Diet: Vegetarian
Print Recipe

Description

Flavorful, filling & fast! These savory pumpkin and lentil quesadillas are the perfect lunch, dinner or appetizer. Plus they are great for using up that little bit of leftover pumpkin!

Ingredients

Scale
  • 1/2 cup Canned Lentils (drained and rinsed)
  • 1/4 cup Pumpkin Puree
  • 1/4 cup Baby Spinach
  • 1/4 cup Bell Pepper, Diced
  • 1/4 cup Reduced Fat Mexican Shredded Cheese
  • 1/8 tsp Ground Cumin
  • 1/8 tsp Onion Powder
  • 1/8 tsp Garlic Powder
  • 1/8 tsp Paprika
  • Chili Powder
  • 2 Whole Wheat Tortillas
  • 1 tsp Olive Oil

Instructions

  1. Heat a skillet or cast iron pan to medium heat. Add 1 tsp olive oil, then add bell pepper and cook until tender.
  2. Next to the skillet add the lentils, pumpkin, spinach and spices. Cook until spinach slightly wilts.
  3. Heat a separate pan to medium heat. Place one tortilla down into skillet, add half the cheese, top with the lentil pumpkin filling then add remaining cheese to top of filling. Place second tortilla over top to make your quesadilla. Cook for 2-3 minutes then flip and cook another 2-3 minutes until the cheese has melted.
  4. Serve with Greek yogurt, salsa and hot sauce (if you like spicy!)
 

Equipment

  • Prep Time: 10
  • Cook Time: 5
  • Category: Appetizers, Lunch, Dinner, Vegetarian
  • Method: Skillet
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 376
  • Sugar: 7g
  • Sodium: 456mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Carbohydrates: 50g
  • Fiber: 12g
  • Protein: 19g
  • Cholesterol: 17mg

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Parmesan Crisps

Parmesan Crisps

Posted on by Amy MS, RD, LDN

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Parmesan Crisps
Parmesan Crisps
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Parmesan Crisps

Parmesan Crisps

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 12 minutes
  • Yield: 6
  • Diet: Gluten Free
Print Recipe

Description

Parmesan Crisps are an easy, gluten-free and low carb snack!

Ingredients

Scale
  • 3/4 cup Parmesan, Grated on Large Box Grater

Instructions

  1. Preheat oven to 400°F.
  2. Line a sheet tray with parchment paper or a silpat.
  3. Scoop 1 tbsp size mounds of Parmesan onto the sheet tray, spacing them at least an inch apart.
  4. Bake for 5-7 minutes until the cheese is bubbly and just starts to brown.
  5. Allow to cool on the tray for 5 minutes. Then remove using a thin spatula and place on a paper towel lined plate to absorb any excess moisture or grease.Enjoy!
 

Equipment

  • Prep Time: 5
  • Cook Time: 7
  • Category: Snack, Side, Gluten-Free
  • Method: Bake

Nutrition

  • Serving Size: 1
  • Calories: 53
  • Sugar: 0
  • Sodium: 219
  • Fat: 4
  • Saturated Fat: 2
  • Carbohydrates: 2
  • Fiber: 0
  • Protein: 4
  • Cholesterol: 11

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Simple Sauteed Bok Choy

Simple Sauteed Bok Choy

Posted on by Amy MS, RD, LDN

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Simple Sauteed Bok Choy

Sauteed Bok Choy
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Sauteed Bok Choy

Simple Sauteed Bok Choy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 10 minutes
  • Yield: 4 Servings
  • Diet: Vegetarian
Print Recipe

Description

Simple sauteed Bok Choy is a fast and flavorful side dish for any dinner!

Ingredients

Scale
  • 2 lbs Bok Choy (One Large Bunch or Two Medium Bunches)
  • 1 tsp Sesame Oil
  • 1 Garlic Clove, minced
  • 2 tbsp Soy Sauce

Instructions

  1. Trim the root end off of your bok choy and discard. Then fan the leaves open, rinse off any dirt and shake off excess water.
  2. Place the rinsed bok choy onto a cutting board. Line the bok choy up horizontally and with a sharp knife, starting with the white part and moving to the leafy green, chop into roughly 1-inch pieces.
  3. Heat a medium sized skillet, wok or cast iron pan over medium-high heat. Add the sesame oil and allow to heat up for 30 seconds.
  4. When the oil is heated, add the white parts of the bok choy only! (This is key so that the greens do not wilt while the white part cooks!) Allow to cook for 1 minute.
  5. Next, add the rest of the boy choy, (the greens!) and cook for another 2 minutes. Then turn the heat down to medium low and add the garlic and soy sauce. Cook for an additional minute until the garlic just softens. Serve immediately.

Equipment

  • Prep Time: 5
  • Cook Time: 5
  • Category: Sides
  • Method: Sautee
  • Cuisine: Asian

Nutrition

  • Serving Size: 1
  • Calories: 41
  • Sugar: 3g
  • Sodium: 175mg
  • Fat: 2g
  • Saturated Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0g

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Sunrise Banana Pancakes

Sunrise Banana Pancakes

Posted on by Amy MS, RD, LDN

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Sunrise Banana Pancakes

Sunrise Banana Pancakes
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Sunrise Banana Pancakes

Sunrise Banana Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 12 Servings
Print Recipe

Description

Sunrise Banana Pancakes are the perfect healthy weekend breakfast! Filled with fiber and potassium, plus the anti-inflammatory benefits of turmeric, top with a little maple syrup and enjoy!

Ingredients

Scale
  • 2 Ripe Bananas
  • 2 Eggs
  • 1 cup Almond Milk
  • 2 cups Oat Flour
  • 3 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Turmeric
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract
  • 1 tbsp Maple Syrup

Instructions

  1. Add all ingredients into a blender and blend until smooth.
  2. Allow the batter to sit for 5 minutes while you heat up your pan or griddle. (Oats absorb moisture!)
  3. Preheat a griddle to 325° F or a skillet to medium heat. Spray your pan with nonstick spray, or alternatively add 1 tbsp butter or oil to pan.
  4. Pour 1/4 cup of batter onto griddle or pan, then, leaving about 1-inch between, make additional pancakes to fit within your pan.
  5. Allow pancakes to cook 1-2 minutes until the bubbles that have formed on top begin to burst. Then flip and allow to cook an additional 1 to 2 minutes.
  6. Remove pancakes from pan and serve immediately. Or, place on a sheet tray and keep warm in a 180° F oven until you are ready to serve. Enjoy!
 
  • Prep Time: 5
  • Cook Time: 15
  • Category: Breakfast, Snack, Anti-Inflammatory
  • Method: Griddle
  • Cuisine: American, Mediterranean

Nutrition

  • Serving Size: 2
  • Calories: 220
  • Sugar: 8g
  • Sodium: 6mg
  • Fat: 6g
  • Saturated Fat: 2g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 62mg

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Spinach, Sweet Potato, and Pomegranate Power Salad

Spinach, Sweet Potato, and Pomegranate Power Salad

Posted on by Amy MS, RD, LDN

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Spinach, Sweet Potato, and Pomegranate Power Salad

Spinach Sweet Potato Pomegranate Salad
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Spinach Sweet Potato Pomegranate Salad

Spinach, Sweet Potato, and Pomegranate Power Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 35 minutes
  • Yield: 6
  • Diet: Vegetarian
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Description

This vibrant salad brings together sweet, savory, tart, and crunchy flavors in every bite—perfect as a nutritious side dish!

Ingredients

Units Scale

Salad:

  • 1 Sweet Potato
  • 4 cups Baby Spinach
  • 1/4 cup Pecans, Chopped
  • 1/4 cup Pomegranate Arils
  • 1/8 cup Parmesan Shavings
  • 1 tbsp Olive Oil
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper
Dressing:
  • 1/4 cup Balsamic Vinegar
  • 1/4 cup Olive Oil
  • 1/2 tsp Dijon Mustard
  • 1 tbsp Honey
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper

Instructions

  1. Start by roasting your sweet potato. Preheat oven to 400° F, get a large sheet tray out and set aside. Peel and dice the sweet potato into 1-inch dice.
  2. Place the diced sweet potato onto your sheet tray and top with 1 tbsp olive oil, kosher salt and pepper. Place into the oven and roast for 25-30 minutes until just starting to brown and crisp, stirring halfway. Allow the sweet potato to cool for at least 10 minutes before adding to the salad. (If it is hot it will wilt the spinach!)
  3. While the sweet potato roasts, prepare the rest of the salad. Place the baby spinach into a large bowl. Add the pomegranate arils and pecans and using two spoons, toss together.
  4. Next, mix up the dressing. Add all the ingredients into a mason jar, pop a lid on and give it a shake. Or, add the ingredients to a small bowl and whisk together. Set aside.
  5. After the sweet potato has cooled, add to the salad mixture.
  6. Next, pour over 3/4 of the dressing and toss the salad together. Taste for seasoning and add more dressing if you’d like.
  7. Lastly, using a peeler, shave thin pieces of Parmesan cheese to top the salad. Enjoy!
 

Equipment

  • Prep Time: 5
  • Cook Time: 30
  • Category: Dinner, Salad, Gluten-Free, Holiday, Mediterranean, Sides, Vegetarian
  • Method: Roast
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 170
  • Sugar: 7
  • Sodium: 304
  • Fat: 14
  • Saturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 11
  • Fiber: 2
  • Protein: 1
  • Cholesterol: 1

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Spinach Pesto

Spinach Pesto

Posted on by Amy MS, RD, LDN

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Spinach Pesto

Spinach Pesto
Spinach Pesto
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Spinach Pesto

Spinach Pesto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 5 minutes
  • Yield: 8 Servings
Print Recipe

Description

Spinach pesto is the ultimate condiment, use it to top pasta, sandwiches, chicken, fish and grain salads.

Ingredients

Scale
  • 6 cups Spinach
  • 2 Garlic Cloves
  • 2/3 cup Almonds or Walnuts (or pine nuts if you’re feelin’ fancy!)
  • 1/4 cup Grated Parmesan Cheese
  • 3/4 tsp Salt
  • 1/4 tsp pepper
  • 2 tbsp Balsamic Vinegar
  • 1/2 cup Olive Oil

Instructions

  1. In the bowl of a food processor, add the spinach and garlic cloves. Process until the spinach and garlic are broken down into small pieces.
  2. Add the Parmesan cheese, nuts, salt and pepper. Pulse again until combined but not totally smooth.
  3. Add the balsamic vinegar and pulse again.
  4. Next turn on the food processor and slowly pour in the olive oil through the feed tube.
  5. Taste your pesto and adjust any seasonings as needed.
  6. Serve over roasted vegetables, fish, chicken, on sandwiches or salads its delicious!
 

Equipment

Notes

For nut allergies, you can omit the nuts completely or substitute sunflower seeds for the almonds.

  • Prep Time: 5
  • Category: Sauces, Condiment
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/8
  • Calories: 167
  • Sugar: 1g
  • Sodium: 234mg
  • Fat: 16g
  • Saturated Fat: 2g
  • Unsaturated Fat: 13g
  • Carbohydrates: 4g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 2mg

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Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

Posted on by Amy MS, RD, LDN

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Butternut Squash Mac and Cheese

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Butternut Squash Mac and Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 50 minutes
Print Recipe

Description

Creamy, cheesy, and absolutely delicious! Butternut Squash Mac and Cheese is packed with flavor, fiber and nutrients. It is the perfect dish for your holiday meals.

Ingredients

Units Scale
  • 1 Butternut Squash
  • 3 Garlic Cloves
  • 2 tsp Kosher Salt
  • 1 1/2 tsp Ground Black Pepper
  • 1 tbsp Olive Oil
  • 1 cup Vegetable Stock
  • 4 oz Gruyere Cheese, Shredded
  • 8 oz Sharp Cheddar Cheese, Shredded
  • 16 oz Cavatappi Pasta

Breadcrumb Topping:

  • 1/2 cup Whole Wheat Panko Breadcrumbs
  • 1 tbsp Chopped Herbs (Such as Thyme, Sage)
  • 1 tbsp Olive Oil

Instructions

  1. Preheat oven to 400° F. Line a large sheet tray with foil, set aside.
  2. Using a sharp knife, slice the butternut squash in half lengthwise. Be careful as the squash’s skin is quite tough! Using a spoon, scoop out the seeds and bit of flesh from the squash.
  3. Spread 1 tablespoon olive oil over the squash halves. Place garlic cloves into each squash half. Add 1 tsp kosher salt and 1/2 tsp ground black pepper. Place sheet tray into the preheated oven and roast for 40-60 minutes, depending on the size of your butternut squash. You will know the squash is done when you can press it with a fork and it is soft.
  4. While the squash is roasting, cook your pasta. Fill a large pot with water and bring to a boil. Add 2 tsp salt to your water. Add your pasta and cook 1 minute under the recommended time. You want your pasta to be “al dente” and have a little bite to it. Drain the pasta and set the pot aside to use again.
  5. Let the squash cool for at least 10 minutes. After 10 minutes scoop the flesh of the butternut squash out and place into the bowl of a food processor. Be sure to scoop all the flesh and the garlic!
  6. Add 1 cup of stock to the food processor. Process the mixture until it is smooth and creamy.
  7. Place the pot you used for the pasta onto the stove and heat to low. Using a spatula spoon the butternut squash mixture into the pot. Add both the shredded gruyere and cheddar cheeses. Stir the cheeses into the butternut squash mixture until they are melted. At this point check your mixture for seasoning. Add additional salt and pepper to taste.
  8. Add the cooked pasta to your squash and cheese mixture. Mix thoroughly.
  9. Place pasta mixture into a 9×13 dish that has been coated with cooking spray.
  10. Sprinkle 1/2 cup panko breadcrumbs over top of mac and cheese. Then top with herbs and drizzle 1 tbsp olive oil over top.
  11. Bake for 25-30 minutes or until bubbly and golden brown on top. Allow to cool for 5 minutes, enjoy!
 

Equipment

  • Prep Time: 20
  • Cook Time: 30
  • Category: Comfort Food
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1/8
  • Calories: 395
  • Sugar: 3
  • Sodium: 851
  • Fat: 15
  • Saturated Fat: 8
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 48
  • Fiber: 3
  • Protein: 19
  • Cholesterol: 46

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Roasted Tomato and Red Pepper Soup

Roasted Tomato and Red Pepper Soup

Posted on by Amy MS, RD, LDN

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Roasted Tomato and Red Pepper Soup

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Roasted Tomato and Red Pepper Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 1 hour 20 minutes
  • Yield: 6 Servings
  • Diet: Vegetarian
Print Recipe

Description

Healthy, flavorful and comforting, this is the BEST tomato soup recipe out there!

Ingredients

Scale
  • 10 Roma Tomatoes, halved and seeded
  • 2 Red Bell Peppers, quartered and seeded
  • 1 Onion
  • 8 Cloves Garlic
  • 2 Carrots, peeled and sliced into 2 inch pieces
  • 4 tbsp Olive Oil, divided
  • 2 tbsp Balsamic Vinegar
  • 6 oz Tomato Paste
  • 1/4 cup Basil Leaves, julienned
  • 6 cups Vegetable Stock
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper

Instructions

  1. Preheat oven to 400° F degrees. Prep vegetables as listed above.
  2. On a sheet tray toss together tomatoes, red pepper, onion, garlic, 2 tablespoons olive oil, balsamic and salt and pepper. Arrange tomatoes and peppers skin side up. Roast for 45-50 minutes until lightly charred.
  3. In a large pot, warm the remaining 2 tablespoons olive oil, stir in the tomato paste and mix well. Add the roasted vegetables including juices and stir to combine with tomato paste. Stir in the stock, cover and bring to a boil. Reduce heat to low and simmer for 20 minutes.
  4. Transfer soup to a blender in batches so that soup fills blender only halfway. Place kitchen towel over blender lid and puree soup to desired consistency. Blend remaining soup and return to soup pot.
  5. Heat the pureed soup to warm through. Ladle soup into bowls, top with basil and enjoy.
 

Equipment

  • Prep Time: 20
  • Cook Time: 60
  • Category: Dinner, Soup, Mediterranean
  • Method: Roast
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 143
  • Sugar: 17g
  • Sodium: 718mg
  • Fat: 3g
  • Carbohydrates: 28g
  • Fiber: 8g
  • Protein: 5g
  • Cholesterol: 0mg

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Cozy Fall Harvest Soup

Cozy Fall Harvest Soup

Posted on by Amy MS, RD, LDN

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Cozy Fall Harvest Soup with Roast Squash, Apples & Jalapeño

Cozy Fall Harvest Soup
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Cozy Fall Harvest Soup

Cozy Fall Harvest Soup with Roast Squash, Apples & Jalapeño

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 1 hour 20 minutes
  • Yield: 8 Servings
  • Diet: Vegetarian
Print Recipe

Description

Sweet and savory fall flavors with a kick of heat. Cozy up this fall with a soothing bowl of Harvest Soup. Roasted squash and apples along with a jalapeno for surprising heat make this the perfect fall soup!

Ingredients

Scale
  • 2 Large Apples
  • 2 Yellow Onions
  • 6 Cloves of Garlic
  • 3 lbs Squash (Buttercup, Carnival, whatever you like!)
  • 2 tbsp Olive Oil
  • 2 tsp Kosher Salt
  • 1 tsp Ground Black Pepper
  • 4 cups Vegetable Stock
  • 1 Jalapeno
  • 1 tsp Apple Cider Vinegar

Instructions

  1. Preheat oven to 400°F. Get out two sheet trays and set aside.
  2. Prep the veggies. Peel and chop onion, garlic cloves, apple and squash into large chunks
  3. Place vegetables evenly on both sheets and drizzle each with 1 tbsp olive oil.
  4. Season with salt and pepper and toss gently with your hands. Add the whole jalapeno to one of the sheets. Roast for 50 minutes to 1 hour until the squash is fork tender. Remove from the oven and allow to cool.
  5. Once the vegetables are cool enough to handle, remove the skins from the apples, jalapenos, and squash and de-seed the jalapenos.
  6. In a large soup pot, add roasted vegetables and vegetable stock. Let simmer for 20 minutes.
  7. Turn off the heat, and puree the soup a blender in batches until smooth – be sure not to overfill your blender!
  8. Place pureed soup back into pot over stove, stir in the apple cider vinegar and warm through. Serve with toasted sourdough bread, croutons or gluten-free bread.
 

Equipment

  • Prep Time: 10
  • Cook Time: 70
  • Category: Black Forest Farmer’s Market, Dinner, Gluten-Free, Mediterranean, Vegan, Vegetarian
  • Method: Roast
  • Cuisine: Soup

Nutrition

  • Serving Size: 1
  • Calories: 153
  • Sugar: 14g
  • Sodium: 498mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Carbohydrates: 28g
  • Fiber: 7g
  • Protein: 2g
  • Cholesterol: 0mg

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Sauteed Green Beans with Dried Cranberries and Almonds

Sauteed Green Beans with Dried Cranberries and Almonds

Posted on by Amy MS, RD, LDN

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Sauteed Green Beans with Dried Cranberries and Almonds

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Sauteed Green Beans with Dried Cranberries and Almonds

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  • Author: Amy MS, RD, LDN
  • Total Time: 15 minutes
  • Yield: 4 Servings
  • Diet: Vegan
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Description

Sautéed green beans with dried cranberries and almonds are the perfect balance of flavor and nutrition—packed with fiber, antioxidants, and healthy fats, they’re a simple, delicious addition to any family feast.

Ingredients

Units Scale
  • 12 oz Fresh Green Beans
  • 2 tsp Olive Oil
  • 1/4 cup Dried Cranberries
  • 2 tbsp Slivered Almonds
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper

Instructions

  1. Rinse and trim your green beans. Do so by lining up several green beans and trim off about 1/4 inch on each end.
  2. Heat a saute pan or cast iron pan over medium heat. Add olive oil to pan.
  3. Add the green beans to your warmed pan. Season with salt and pepper. Cook stirring occasionally, for 7-10 minutes, depending on how soft you like your green beans. (Tip: Put a lid over your pan to cook the beans quicker!)
  4. In the last 2 minutes of cooking, add the dried cranberries and almonds. Continue to stir to warm the cranberries and almonds. Taste your green beans and adjust seasoning as needed.
  5. Serve hot or warm, enjoy!
 

Equipment

  • Prep Time: 5
  • Cook Time: 10
  • Category: Gluten-Free, Sides, Holiday, Vegan, Vegetarian
  • Method: Sautee
  • Cuisine: French

Nutrition

  • Serving Size: 1
  • Calories: 82
  • Sugar: 10
  • Sodium: 249
  • Fat: 2
  • Saturated Fat: 0
  • Carbohydrates: 15
  • Fiber: 3
  • Protein: 2
  • Cholesterol: 0

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Beet Pizza Dough

Beet Pizza Dough

Posted on by Amy MS, RD, LDN

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Beet Pizza Dough

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Beet Pizza Dough

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  • Author: Amy MS, RD, LDN
  • Total Time: 2 hours 50 minutes
  • Yield: 8 Slices
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Description

Boost your pizza night with vibrant beet pizza dough! This nutrient-packed dough combines roasted beets with classic pizza ingredients for a stunning pink hue and earthy flavor. Rich in fiber, antioxidants, and vitamins, it’s a colorful and delicious way to enjoy a healthier homemade pizza.

Ingredients

Scale
Roasted Beet Puree
  • 1 Beet
  • 1 tsp Olive OIl
  • 1 pinch Kosher Salt
Beet Pizza Crust
  • 1 cup Warm Water
  • 1 tsp Sugar
  • 2 1/4 tsp Dry Active Yeast
  • 1 1/2 tsp Kosher Salt
  • 3 3/4 cups All Purpose Flour
  • 3/4 cup Beet Puree

Instructions

Roast Beet & Make Puree
  1. Preheat your oven to 400 F.
  2. Scrub the beet to remove any dirt then cut off the tops and bottom and peel the beet.
  3. Place the peeled beet onto a square of aluminum foil, top with olive oil, salt and pepper. Pinch and seal the foil around the beet then place the parcel onto a large sheet tray. Place the sheet tray with beet into the oven and roast for 40-50 minutes until very tender.

  4. Place the roasted beet into the bowl of a food processor with 1/4 cup water. Puree until mixture is smooth. Next, make Beet Pizza Dough.

Make Beet Pizza Dough
  1. In the bowl of a stand mixer add 1 cup of warm water, sugar and yeast. Allow the yeast to bloom for 5 minutes.
  2. Next, add the salt, flour and beet puree. Mix on low to incorporate all the ingredients, then increase the speed to medium. Add additional flour as needed to form a soft and spongy dough. Cover the bowl and allow dough to rise for 1 hour.
  3. Get ready to roll and cook the dough! Preheat your oven to 475 F. Sprinkle cornmeal onto your pizza stone or sheet tray. Set aside.
  4. Flour a countertop or large board to roll out the dough. If using a round pizza stone, divide the dough into 2 and using a rolling pin, roll out each portion into a circle. If using a large sheet tray use the entire dough and roll into rectangle shape.
  5. To roll the dough, flour the rolling pin, start at the center of the dough and roll outwards, continue rolling around the dough until you have made your circle or rectangle. Place on your pizza stone or sheet tray.
  6. Place your pan into the oven and par bake the crust for 8 minutes. Then your pizza crust is done!
 

 

Equipment

Notes

*To continue making a pizza. Add your choice of sauce and toppings and then place back into the oven for 10-12 minutes. Enjoy!

  • Prep Time: 2 Hours
  • Cook Time: 50 Minutes
  • Category: Dinner, Pizza, Snack, Appetizer
  • Method: Bake
  • Cuisine: Pizza

Nutrition

  • Serving Size: 1/8
  • Calories: 196
  • Sugar: 1g
  • Sodium: 255mg
  • Fat: 1g
  • Saturated Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 0mg

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Lentil Bolognese

Lentil Bolognese

Posted on by Amy MS, RD, LDN

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Lentil Bolognese

Lentil Bolognese
Lentil Bolognese
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Lentil Bolognese

Lentil Bolognese

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  • Author: Amy RD, LDN
  • Total Time: 30 minutes
  • Yield: 8 Servings
  • Diet: Vegetarian
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Description

Lentil Bolognese is a plant-based one-pot meal that takes just 30 minutes to come together.

Ingredients

Scale
  • 16 oz Shells Pasta, Whole Wheat
  • 28 oz Crushed Tomatoes, Canned
  • 1 tbsp Olive oil
  • 1 Onion, minced
  • 2 Garlic Cloves, minced
  • 1/2 cup Vegetable Stock
  • 1/2 cup Unsweetened Almond Milk (or milk of your preference)
  • 14 oz Brown Lentils, can, drained and rinsed
  • 1/2 cup Parmesan Cheese, grated, plus extra for topping
  • 1 tsp Dried Oregano
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/8 tsp Red Pepper Flakes
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper
  • 1/4 cup Nutritional Yeast

Instructions

  1. Heat a large stock pot with water. Add a pinch of salt to the water. Cook the pasta according to package directions. Before draining, set aside 1/2 cup pasta water.
  2. In a large skillet, add 1 tablespoon olive oil and then add the onion and sautee over medium heat for 7-10 minutes until softened. Turn the heat down to low and add the minced garlic, sautee for 1-2 minutes until fragrant.
  3. Next, add the crushed tomatoes, vegetable stock, onion powder, garlic powder, oregano, red pepper flakes, salt and ground black pepper. Simmer for 15-20 minutes, stirring occasionally.
  4. After 20 minutes add 1/2 cup of almond milk and the lentils. Stir and allow to simmer another 5 minutes.
  5. Finally, add the Parmesan cheese, pasta and nutritional yeast. If the pasta seems a too thick, add a few tablespoons of pasta water to thin.
  6. To serve, spoon into bowls and top with a sprinkling of Parmesan. Serve hot and enjoy!
 

Equipment

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Dinner, Mediterranean, Vegetarian
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/8
  • Calories: 455
  • Sugar: 7g
  • Sodium: 343mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Carbohydrates: 76g
  • Fiber: 12g
  • Protein: 23g
  • Cholesterol: 7mg

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Greek-Style Nachos

Greek-Style Nachos

Posted on by Amy MS, RD, LDN

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Greek-Style Nachos

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Greek-Style Nachos

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  • Author: Amy RD, LDN
  • Total Time: 1 hr 50 mins
  • Yield: 6 servings
  • Diet: Vegetarian
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Description

Delicious Greek-Style Nachos with Chickpeas, Feta, Tomato & Olives

Ingredients

Scale

Chickpeas

  • 1 lb Dried Chickpeas (See notes for alternative options)
  • 1 tbsp Olive OIl
  • 1 Onion (medium)
  • 4 Garlic cloves
  • 2 tsp Paprika
  • 2 tsp Ground Cumin
  • 1/4 tsp Garam Masala (Optional)
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Lemon Zest
  • 2 tsp Kosher Salt
  • 4 cups Vegetable Broth

Pita Chips

  • 2 Pita Bread
  • 2 tbsp Olive Oil
  • 1/2 tsp Kosher Salt

Veggie Salad

  • 1 Cucumber, peeled, seeded and chopped
  • 1 pt Cherry Tomatoes, sliced in half

Toppings

  • Greek Yogurt
  • Feta Cheese
  • Kalamata Olives
  • Hot Sauce (Optional)

Instructions

Chickpeas

  1. Sort and rinse your dried chickpeas. (If using canned skip this step.) Fill a large bowl with 6 cups water, pour chickpeas into bowl and soak overnight.
  2. Preheat oven to 375° F. Drain your soaked chickpeas, set aside.
  3. In a large dutch oven or large pot, heat 1 tbsp olive oil over medium heat. Add sliced onion to pan, sautee until slightly browned.
  4. Lower the heat to medium-low and add minced garlic and sautee for 1-2 minutes until fragrant.
  5. Add the spices, salt and lemon zest to garlic and onions and sautee for another 30 seconds.
  6. Add vegetable stock to pot and then the chickpeas (soaked or canned). Using a wooden spoon or spatula, stir mixture together and then bring to a boil. Then, turn the heat off and cover the pot with a lid.
  7. Next, put the dutch oven into your preheated oven and bake for 45 minutes to 1 1/2 hours, depending on the chickpeas you are using. (If you are using canned, it should take around 45 minutes for the chickpeas to soak up the yummy liquid. If you are using dry, soaked chickpeas it will take closer to an hour to an half and half for the beans to soak up the liquid.)
  8. Once the liquid has been absorbed by the chickpeas they are done. Remove from the oven and set aside.

Toppings:

  1. Slice your pita bread into triangles, drizzle 1 tbsp olive oil and 1/8 tsp salt over top and place onto a sheet tray (Skip this step if you bought pre-made pita chips!)
  2. Bake pita chips in the oven with your chickpeas for 8-10 minutes. Keep an eye on them as they burn easily!

 

Vegetable Topping:

  1. Slice 1 pint cherry tomatoes in half lengthwise. Peel, seed and chop cucumber to 1 inch chunks.
  2. Serve with Greek yogurt, feta cheese, kalamata olives and hot sauce as desired.

 

To Plate:

  1. Set pita chips on plate, top with dollops of Greek Yogurt, then the delicious braised chickpeas, cucumber and tomatoes, feta, kalamata olives and hot sauce. Enjoy!!
 

 

Equipment

Notes

Notes:
  1. You can make this as simple or complicated as you’d like. Using canned chickpeas and store bought pita chips makes this a week-night winner!
  2. To substitute canned chickpeas use 4 cans, 15 oz each
  3. *This recipe was inspired by several Greek Nacho style recipes and including SmittenKitchen’s Braised Chickpeas.
  • Prep Time: 20min
  • Cook Time: 1 hr 30 mins
  • Category: Appetizers, Dinner, Lunch, Mediterranean, Salad, Sides
  • Method: Braise
  • Cuisine: Greek

Nutrition

  • Serving Size: 6
  • Calories: 541
  • Fat: 19g
  • Saturated Fat: 5g
  • Carbohydrates: 71g
  • Fiber: 15g
  • Protein: 27g
  • Cholesterol: 24mg

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Maple & Olive Oil Granola

Maple & Olive Oil Granola

Posted on by Amy MS, RD, LDN

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Maple & Olive Oil Granola

Maple Olive Oil Granola
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Maple Olive Oil Granola

Maple & Olive Oil Granola

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  • Author: Amy RD, LDN
  • Yield: 10 Servings
  • Diet: Gluten Free
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Description

Maple & Olive Oil Granola is an antioxidant fueled breakfast that goes great over Greek Yogurt or eaten plain as a snack.

Ingredients

Scale
  • 1/2 cup Olive Oil
  • 1/2 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • 3 3/4 cups Old Fashioned Oats (Use 3 3/4 cups for more granola clusters, use 4 cups for “crumbly” granola)
  • 1/4 cup Flaxseed
  • 1 tsp Ground Cinnamon
  • 1/8 tsp Cardamom (Optional)
  • 1 1/2 cups Raw Nuts (I used Pecans and Sliced Almonds)
  • 1/4 tsp Kosher Salt
  • 1/4 cup Dried Cranberries (Or your favorite dried fruit)

Instructions

  1. Preheat oven to 325° F.
  2. To a large mixing bowl add the oats, nuts, cinnamon, cardamom (if using), and salt. Stir together with a spatula and set aside.
  3. In a liquid measuring cup add the olive oil and maple syrup. Mix together and then add the vanilla extract.
  4. Pour the liquid mixture over the oats mixture and stir together thoroughly with a spatula.
  5. Spread the granola mixture evenly onto a large sheet tray and bake for 25 minutes, stirring every 10 minutes.
  6. After 25 minutes remove the granola from the oven and add the dried cranberries. Mix together and then allow the granola to cool before serving.
  7. Tip: If you want your granola to have large clusters (which I do!) after you add the dried cranberries, press the granola down with the back of a spatula, then allow to cool fully.
  8. Serve over Greek Yogurt or enjoy plain as a snack!
 

Equipment

  • Category: Breakfast, Snack, Gluten-Free, Vegetarian
  • Method: Bake

Nutrition

  • Serving Size: 1/10
  • Calories: 353
  • Sugar: 9g
  • Sodium: 61mg
  • Fat: 23g
  • Saturated Fat: 2g
  • Carbohydrates: 33g
  • Fiber: 5g
  • Protein: 7g
  • Cholesterol: 0mg

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Waffled Veggie Latkes

Waffled Veggie Latkes

Posted on by Amy MS, RD, LDN

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Waffled Veggie Latkes

Waffled Veggie Latkes
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Waffled Veggie Latkes

Waffled Veggie Latkes

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  • Author: Amy RD, LDN
  • Total Time: 35 minutes
  • Yield: 6 Servings
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Description

Waffled Veggie Latkes are a fun and nutritious twist on laktes and waffles. Add your favorite veggies, crisp them up in the waffle iron and top with scallions, Greek Yogurt or your favorite toppings.

Ingredients

Scale
  • 3 Carrots
  • 2 Zucchini (medium size)
  • 1 Orange or Red Bell Pepper
  • 1/2 Red or Yellow Onion
  • 4 Russet Potatoes (medium size)
  • 1/2 cup Flour
  • 1 tsp Baking Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper
  • 3 Eggs
Toppings
  • Cream Cheese
  • Greek Yogurt
  • Smoked Salmon
  • Scallions
  • Everything Bagel Seasoning

Instructions

  1. Shred those veggies! Spread a clean kitchen towel over your work surface. Using a box grater, grate the carrots, zucchini, potatoes and half onion right onto the towel.
  2. Finely dice the bell pepper and add to the veggies on the towel.
  3. Gather the towel with the shredded vegetables and move to a sink or bowl. Squeeze the towel with the veggies to remove as much liquid as possible.
  4. Place the shredded vegetables into a large mixing bowl. Add the 3 eggs and mix together. Next, add the 1/2 cup flour, baking powder, salt and pepper. Using a large spatula or spoon thoroughly stir the mixture.
  5. Heat a waffle iron to medium heat. Coat waffle iron with olive oil or spray with cooking spray. Place 1/2 cup of the mixture into the waffle iron. Cook for 4-5 minutes until golden brown. Tip: Keep the cooked Latkes in a 300° oven to stay warm and avoid getting soggy while the others cook.
  6. Top waffled veggies with your choice of toppings. Suggestions include, cream cheese, Greek yogurt, smoked salmon, scallions and everything bagel seasoning.
 

Equipment

  • Prep Time: 15
  • Cook Time: 20
  • Category: Dinner, Lunch, Mediterranean

Nutrition

  • Serving Size: 1
  • Calories: 192
  • Sugar: 5g
  • Sodium: 452mg
  • Fat: 3g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 93mg

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Black Forest Butternut Squash Mac and Cheese

Black Forest Butternut Squash Mac and Cheese

Posted on by Amy MS, RD, LDN

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Black Forest Butternut Squash Mac and Cheese

Black Forest Butternut Squash Mac and Cheese
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Butternut Squash Mac and Cheese

Black Forest Butternut Squash Mac and Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 1 hour 20 minutes
  • Yield: 10 Servings
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Description

A take on butternut squash macaroni and cheese with farm fresh ingredients from the Black Forest market. Key ingredients from the market include butternut squash, Gouda cheese, cheddar cheese, sourdough breadcrumbs, mushrooms, and garlic along microgreens for garnish.

Ingredients

Scale
  • 1 Medium-Sized Butternut Squash
  • 2 Garlic Cloves
  • 2 tsp Kosher Salt
  • 1 1/2 tsp Ground Black Pepper
  • 2 tbsp Olive Oil
  • 1 cup Milk or Vegetable Stock
  • 4 oz Aged Gouda Cheese, Shredded
  • 8 oz Sharp Cheddar Cheese, Shredded
  • 8 oz Oyster Mushrooms (Optional)
  • 16 oz Pasta, Cavatappi
Breadcrumb Topping
  • 1 cup Sourdough Bread
  • 1 Garlic Clove
  • 1/4 cup Herbs (Parsley, Basil)
  • 1 tsp Olive Oil

Instructions

  1. Preheat oven to 400° F Line a large sheet tray with foil, set aside.
  2. Using a sharp knife, slice the butternut squash in half lengthwise. Be careful as the squash’s skin is quite tough! Using a spoon, scoop out the seeds and bit of flesh from the squash.
  3. Spread 1 tablespoon olive oil over the squash halves. Place 1 garlic clove in each squash. Add 1 tsp kosher salt and 1/2 tsp ground black pepper. Place sheet tray into the preheated oven and roast for 40-60 minutes, depending on the size of your butternut squash. You will know the squash is done when you can press it with a fork and it is soft.
  4. While the squash is roasting, cook your pasta. Fill a large pot with water and bring to a boil. Add 2 tsp salt to your water. Add your pasta and cook 1 minute under the recommended time. You want your pasta to be “al dente” and have a little bite to it. Drain the pasta and set the pot aside to use again.
  5. Let the squash cool for at least 10 minutes. After 10 minutes scoop the flesh of the butternut squash out and place into the bowl of a food processor. Be sure to scoop all the flesh and the garlic!
  6. Add 1 cup of milk or stock to the food processor. Process the mixture until it is smooth and creamy.
  7. Place the pot you used for the pasta onto the stove and heat to low. Using a spatula spoon the butternut squash mixture into the pot. Add both the shredded Gouda and cheddar cheeses and the mushrooms (if using). Stir the cheeses into the butternut squash mixture until they are melted. At this point check your mixture for seasoning. Add additional salt and pepper to taste.
  8. Add the cooked pasta to your squash and cheese mixture. Mix thoroughly.
  9. Place pasta mixture into a 9×13 dish that has been coated with cooking spray.
  10. In a small bowl, mix together the breadcrumbs, herbs, minced garlic and olive oil. Spread mixture evenly over top of your mac and cheese.
  11. Bake for 25-30 minutes or until bubbly and golden brown on top. Allow to cool for 5 minutes, enjoy!
 

Equipment

  • Prep Time: 5
  • Cook Time: 75
  • Category: Dinner, Sides, Holiday
  • Method: Bake

Nutrition

  • Serving Size: 1
  • Calories: 388
  • Sugar: 2g
  • Sodium: 1155mg
  • Fat: 17g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Carbohydrates: 21g
  • Fiber: 4g
  • Protein: 38g
  • Cholesterol: 36mg

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Buddha Bowls

Buddha Bowls

Posted on by Amy MS, RD, LDN

Buddha Bowls

Buddha Bowls
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Buddha Bowls

Buddha Bowls

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  • Author: Amy RD, LDN
  • Total Time: 30 minutes
  • Yield: 6 Servings
  • Diet: Vegetarian
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Description

Buddha Bowls are a fun way to use up veggies or up your veggie intake, plus this recipe is Low FODMAP.

Ingredients

Scale
  • 2 cups Cooked Brown Rice
  • 1 Cucumber, peeled, seeded and diced
  • 2 Carrots, shredded
  • 1 cup Edamame (thawed if frozen)
  • 1 Red Bell Pepper, seeded and diced
  • 1 Can Salmon, drained
  • 1 Avocado, sliced
  • 8 oz Water Chestnuts, rinsed and drained
  • 5 tbsp Soy Sauce

Instructions

  1. Cook the rice according to package directions. Meanwhile, prep your vegetables as listed in the ingredients.
  2. Once the rice is cooked, assemble your bowls!
  3. Scoop 1/2 cup brown rice into a bowl, add toppings per your preference. Top dish with soy sauce, hoisin or Sriracha if that’s your thing!
 
  • Prep Time: 15
  • Cook Time: 15
  • Category: Dinner, Lunch, Low FODMAP
  • Cuisine: Asian

Nutrition

  • Serving Size: 1/6
  • Calories: 400
  • Sugar: 3.7g
  • Sodium: 244mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 72g
  • Fiber: 7g
  • Protein: 14g
  • Cholesterol: 10mg

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Easy No-Cook Pizza Sauce

Easy No-Cook Pizza Sauce

Posted on by Amy MS, RD, LDN

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Easy No-Cook Pizza Sauce

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Easy No-Cook Pizza Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 5 minutes
  • Yield: 8 Servings
  • Diet: Vegan
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Description

Quick and easy, this no-cook pizza sauce is an easy addition to at-home pizza night!

Ingredients

Scale
  • 28 oz Whole Canned Tomatoes (no salt added)
  • 1 Garlic Clove
  • 1 tbsp Balsamic Vinegar (1-2 tablespoons)
  • 1 tbsp Olive Oil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper

Instructions

  1. Using a can opener, open the canned tomatoes and drain off the liquid. Pour the tomatoes into a food processor or blender.
  2. To the food processor add the garlic clove, olive oil, balsamic vinegar, kosher salt and pepper and puree until smooth.
  3. Taste your sauce and adjust seasonings to your preference.
 

Equipment

  • Prep Time: 5
  • Category: Dinner, Sauce, Lunch
  • Method: Food Processor
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 43
  • Sugar: 3g
  • Sodium: 169mg
  • Fat: 1.6g
  • Carbohydrates: 6g
  • Fiber: 1.8g
  • Protein: 1g
  • Cholesterol: 0mg

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Fall Apple & Pear Compote

Fall Apple & Pear Compote

Posted on by Amy MS, RD, LDN

Fall Apple & Pear Compote

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Apple and Pear Compote

Fall Apple & Pear Compote

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 30
  • Diet: Vegetarian
Print Recipe

Description

This fall compote is an easy appetizer, snack or even breakfast! Mix it up with your favorite apples or pears and serve on crostini or whole wheat waffles for a fall twist to your morning meal.

Ingredients

Scale
  • 3 Honey Crisp Apples
  • 2 Bartlett Pears
  • 2 tbsp Butter
  • 1 tbsp Honey
  • 1/2 tsp Cinnamon
  • 1/2 tsp Lemon juice
  • Pinch of Salt

Instructions

  1. Peel and core the Apples and Pears.
  2. Cut fruit into 1/2-inch pieces. Set aside.
  3. Heat a small saucepan over medium heat. Add butter and melt.
  4. To the saucepan add apples, pears, cinnamon, honey, lemon juice and a pinch of salt.
  5. Bring the mixture to a boil. Once the mixture has been brought to boil, reduce heat to low and simmer for 20 minutes, stirring occasionally, until the apples and pears are soft and tender.
  6. Serve over pancakes, a toasted baguette with goat cheese, or ice cream.
 
  • Prep Time: 10
  • Cook Time: 20
  • Category: Appetizer, Snack, Black Forest Farmer’s Market, Breakfast, Dessert

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 94
  • Sugar: 13g
  • Sodium: 19mg
  • Fat: 3g
  • Saturated Fat: 2g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 1g
  • Cholesterol: 8mg

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Farmer’s Market Panzanella Salad

Farmer’s Market Panzanella Salad

Posted on by Amy MS, RD, LDN

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Farmer’s Market Panzanella Salad

Farmer's Market Panzanella
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Farmer's Market Panzanella

Farmer’s Market Panzanella Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 15 minutes
  • Yield: 8 Servings
  • Diet: Vegetarian
Print Recipe

Description

Fresh, flavorful and full of nutrients this salad is always a crowd-pleaser. Add your favorite vegetables to make it your own!

Ingredients

Units Scale

Salad

  • 1 pt Cherry Tomatoes, sliced in half lengthwise
  • 1 Red Bell Pepper, diced into 1-inch pieces
  • 1 Yellow or Orange Bell Pepper, diced into 1-inch pieces
  • 1 Large Cucumber, peeled, seeded and diced into 1-inch pieces
  • 1/2 Red Onion, sliced thinly
  • 10 Basil Leaves, torn
  • 1 Ear of Corn, kernels removed
  • 1/2 Loaf of Sourdough Bread
Vinaigrette
  • 1 tsp Minced Garlic
  • 1/2 tsp Dijon Mustard
  • 3 tbsp Red Wine Vinegar
  • 1/2 cup Olive Oil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper
  • 1 tsp Honey

Instructions

Prepare the Vinaigrette
  1. Combine all vinaigrette ingredients into a mason jar or medium mixing bowl and whisk all the ingredients together. Set aside.
Salad Directions
  1. Slice bread into 1-inch cubes.
  2. Heat large sauté pan over medium heat. Add 4 tablespoons olive oil to pan. Add bread cubes to pan and cook until golden brown, tossing occasionally. Remove from heat and allow to cool.
  3. In a separate bowl add the tomatoes, bell peppers, red onion, basil, and corn. Add the bread cubes to the mixture.
  4. Stir in half of the vinaigrette and mix together. Taste the salad and add more vinaigrette as needed. Enjoy!
 

Equipment

Notes

*Make this salad your own! Use your favorite vegetables, add feta, fresh mozzarella, whatever you like!

  • Prep Time: 15
  • Category: Mediterranean, Dinner, Salad, Appetizer, Side, Black Forest Farmer’s Market
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 230
  • Sugar: 4g
  • Sodium: 480mg
  • Fat: 14g
  • Carbohydrates: 23g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 0mg

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Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Blueberry Dutch Baby

Blueberry Dutch Baby

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Blueberry Dutch Baby

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Blueberry Dutch Baby

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5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 25 minutes
  • Yield: 6 Servings
  • Diet: Vegetarian
Print Recipe

Description

Blueberry Dutch Baby is a pillowy pancake bursting with antioxidant-rich blueberries and a hint of lemon.

Ingredients

Scale
  • 3 Eggs
  • 1/3 cup Sugar
  • 1/2 tsp Lemon Zest
  • Pinch Salt
  • 2/3 cup Almond Milk
  • 1/3 cup All Purpose Flour
  • 1/3 cup Oat, Almond or Wheat Flour (may also sub more AP Flour)
  • 3 tbsp Butter
  • 1 1/2 cups Blueberries (can use fresh or frozen)

Instructions

  1. Preheat your oven to 425° F.
  2. Heat a 9-inch cast iron pan over medium low heat. Add the butter and melt.
  3. In a medium sized bowl, whisk the eggs so they are nicely mixed together.
  4. Add the sugar, lemon zest and salt. Whisk until mixture becomes slightly foamy on top.
  5. To the bowl, whisk in the almond milk.
  6. Next whisk in the flours until just combined.
  7. Pour the mixture into your pan with melted butter.
  8. Add the blueberries to the top of the mixture, spreading them evenly.
  9. Bake at 425° F for 18-22 minutes until nicely golden brown. Remove from the oven and allow to cool slightly.
  10. Sprinkle powdered sugar over top, slice and enjoy!
 

Equipment

  • Prep Time: 5
  • Cook Time: 20
  • Category: Breakfast, Dessert
  • Method: Bake
  • Cuisine: German

Nutrition

  • Serving Size: 1/6
  • Calories: 202
  • Sugar: 15g
  • Sodium: 105mg
  • Fat: 9g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 108mg

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Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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