Tag: Vegetarian

Healthy Date Snicker's Bars

Healthy Date Snicker’s Bars

Posted on by Amy MS, RD, LDN

Healthy Date Snicker’s Bars

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Healthy Date Snicker’s Bars

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5 from 1 review

  • Author: Amy MS, RD, LDN
  • Total Time: 1 hour, 10 minutes
  • Yield: 6 Bars
  • Diet: Vegan
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Description

Healthy Date Snickers Bars are made with just 4 wholesome ingredients—dates, peanuts, peanut butter, and dark chocolate—for a naturally sweet, chewy, and satisfying treat. No baking, no added sugar, and no fuss. They’re the perfect better-for-you version of a classic favorite—great for meal prep, lunchbox treats, or an afternoon pick-me-up!

Ingredients

Units Scale
  • 1 cup Pitted Dates
  • 1/2 cup + 2 tbsp Peanuts
  • 2/3 cup Natural Peanut Butter
  • 1/2 cup Chocolate Chips

Instructions

  1. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides. Set aside.
  2. Add the dates to a food processor and plus until broke down into small, pea-size pieces. 
  3. Add 1/2 cup of peanuts and process for 30 seconds to 1 minute until the mixture starts to stick together when pressed between your fingers. (Careful not to touch the blade!)
  4. Transfer the mixture to the prepared pan and press it firmly and evenly into the bottom using your hands or the bottom of a measuring cup. 
  5. Spread the peanut butter evenly over the date layer.
  6. In a microwave safe bowl, melt the chocolate chips in 25-second intervals, stirring between each, until smooth.
  7. Pour the melted chocolate over the peanut butter layer and spread evenly with a spatula. 
  8. Finely chop the remaining 2 tbsp peanuts and sprinkle over the chocolate.
  9. Freeze the bars for 1-2 hours, until firm.
  10. Remove from freezer and slice into 8 bars. Enjoy!
  • Prep Time: 10 minutes
  • Category: Dessert, Snack, Meal Prep
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 Bar
  • Calories: 267
  • Sugar: 21g
  • Sodium: 110mg
  • Fat: 16g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 0mg

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

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Cheesy Veggie Egg Bites

Cheesy Veggie Egg Bites

Posted on by Amy MS, RD, LDN

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Cheesy Veggie Egg Bites

Cheesy Veggie Egg Bites

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Cheesy Veggie Egg Bites

Cheesy Veggie Egg Bites

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  • Author: Amy MS, RD, LDN
  • Total Time: 35 minutes
  • Yield: 12 Egg Bites
  • Diet: Gluten Free
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Description

Start your day with Cheesy Veggie Egg Bites, a protein-packed breakfast loaded with fresh veggies and savory cheese. Perfect for meal prep or busy mornings!

Ingredients

Units Scale
  • 1 cup Cottage Cheese
  • 8 Eggs
  • 1 cup Veggies (suggestions: Diced Bell Pepper, Green Onion, Mushrooms, Spinach)
  • 1/2 cup Grated Cheddar Cheese
  • 1/2 tsp Kosher Salt
  • 1/4 tps Ground Black Pepper

Instructions

  1. Preheat oven to 350° F. Spray a muffin tin with nonstick spray and set on top of a large sheet tray, then set aside.
  2. To a blender, add the cottage cheese, eggs, salt and pepper.
  3. Blend on high until fairly smooth about 1-2 minutes.
  4. Then, pour the mixtures straight from your blender, evenly into your prepared muffin tin.
  5. To each muffin cup, add about 1 tablespoon of each veggie you have prepared.
  6. Then, add 1 tablespoon of cheddar cheese on top.
  7. Place the muffin tin into the oven and bake for 20-25 minutes until the eggs are fully set.
  8. Remove from the oven and allow muffin tin to cool on a wire rack for 5 minutes.
  9. After 5 minutes, remove the egg bites from the muffin tin and allow to cool fully on the wire rack.

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 25
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Egg Bite
  • Calories: 72
  • Sugar: 2g
  • Sodium: 210mg
  • Fat: 4g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 7g
  • Cholesterol: 141mg

Did you make this recipe?

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

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Easy Cashew Curry (An Anti-Inflammatory Dish!)

Easy Cashew Curry (An Anti-Inflammatory Dish!)

Posted on by Amy MS, RD, LDN

Easy Cashew Curry (An Anti-Inflammatory Dish!)

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Easy Cashew Curry (An Anti-Inflammatory Dish!)

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  • Author: Amy MS, RD, LDN
  • Total Time: 25 minutes
  • Yield: 6 Servings
  • Diet: Vegan
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Description

Easy Cashew Curry is a creamy, anti-inflammatory dish brimming with cashews and vibrant vegetables, simmered in a blend of soothing spices. This comforting meal is not only delicious but also quick, making it a perfect weeknight meal.

Ingredients

Units Scale
  • 1 tbsp Olive Oil
  • 1/2 Large White Onion, diced
  • 4 Cloves Garlic, Minced
  • 1 tbsp Fresh Ginger, Minced
  • 2 tsp Turmeric
  • 2 tsp Ground Coriander
  • 1 tsp Smoked Paprika
  • 1 tsp Curry Powder
  • 1/2 tsp Ground Black Pepper
  • 2 tbsp Tomato Paste
  • 2 cups Vegetable Stock
  • 2 cups Coconut Milk
  • 2 cups Raw Cashews

Instructions

  1. Heat a large sautee pan to medium heat. Add the olive oil, then the diced onion. Cook for 7-8 minutes until the onion is translucent and begins to brown slightly.
  2. Turn the heat down to low and add the garlic and ginger to the pan. Cook for 1-2 minutes.
  3. Next, add the spices, turmeric, coriander, smoked paprika and curry powder. Stir into the onion mixture. Then add the tomato paste and stir again.
  4. Next add the vegetable stock, stirring up any browned bits on the bottom of the pan (this is flavor!)
  5. Then add the coconut milk and cashews, stir again to combine.
  6. Bring the mixture to a simmer, cover and cook for 10 minutes.
  7. After 10 minutes check the curry, stir again and crack the lid to allow some steam to escape.
  8. Cook for another 10 minutes.
  9. Then, turn off the heat and add a pinch of salt if desired.
  10. Serve with brown rice, flatbread and sauteed greens for an anti-inflammatory packed meal.

Notes

  1. If you like more heat, top the curry with crushed red pepper flakes, sriracha or your favorite hot sauce.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Dinner, Vegan
  • Method: Stovetop
  • Cuisine: Sri Lankan

Nutrition

  • Serving Size: 1 Serving
  • Calories: 414
  • Sugar: 5g
  • Sodium: 27mg
  • Fat: 35g
  • Carbohydrates: 19g
  • Fiber: 3g
  • Protein: 9g
  • Cholesterol: 0mg

Did you make this recipe?

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

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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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • 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

  • 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

Did you make this recipe?

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

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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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • 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

  • 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

Did you make this recipe?

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

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