01 Jan Cook and Learn with Otamot
by Rebecca Jaspan, MPH, RD, CDN, CDCES Recently, I had the pleasure of spending a night cooking and learning with fellow...
06 Nov Pumpkin Baked Oatmeal
Pumpkin Baked Oatmeal Baked oatmeal is the best breakfast for busy mornings. It’s quick and easy to throw togetherand ready to...
09 Oct Coconut Curry Salmon
Coconut Curry Salmon 1 pound salmon (cut into four filets)1 shallot (chopped)1 serrano chile (chopped)2 cloves garlic (chopped)1 tbsp fresh ginger...
12 Aug S’mores Bars
by Rebecca Jaspan, MPH, RD, CDE, CDN Makes 9 large bars or 16 smaller bars Ingredients: For the crust: 8 sheets graham crackers 1/3 cup...
26 Jun Lemon Garlic Scallops with Pea and Pancetta Couscous
Posted at 15:00h
in Recipes
Lemon Garlic Scallops with Pea and Pancetta Couscous 12 scallops (fresh or frozen and thawed)salt (to taste)pepper (to taste)1-1/4 cup chicken...
01 Jun Sesame Soy Tempeh
by Rebecca Jaspan MPH, RD, CDN, CDE This was my first time cooking tempeh and I have to say, I’m a...
29 May Gluten-Free Mediterranean Veggie Pasta
by Karen Loscalzo of Healthy Gluten-Free Family, LLC Makes 4 Servings Ingredients: 1 pound chicken cutlets6 oz gluten free pasta1 tbsp olive...
29 May Summer Salmon Couscous Bowl
by Lisa Mikus, RD, CNSC, CDN Ingredients: 1 pound wild-caught salmon1/4 tsp salt 1/2 tsp pepper 1 tsp garlic, minced1 tbsp olive...
18 May Your Guide to Homemade Pickled Vegetables
Posted at 21:24h
in Recipes
It is easy and fun to create your own spice blends for pickling any kind of vegetable you like! Begin...
12 May Cannellini Bean Hummus
Posted at 21:25h
in Recipes
by Lisa Mikus, RD, CNSC, CDN Ingredients: 1 can cannellini beans, drained1 can cannellini beans with liquid1 tablespoon extra virgin olive oilJuice...
