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This 4th of July weekend, substitute plain, non-fat Greek yogurt for mayonnaise in your potato salad. Healthy and delicious!
Read moreSpring-into-Summer Salad
It’s the season for fava beans! Pick some up from your local farmer’s market and mix with arugula, parmesan, white beans, and fresh basil and parsley for a refreshing spring-into-summer salad. Drizzle with lemon juice and olive oil and season with salt and pepper.
Read moreMediterranean Tuna Salad
Ingredients
1 12-ounce can chunk light tuna, drained
1 cup chopped, canned artichoke hearts
½ cup chopped olives (your favorite variety will work – black olives, kalamata, green, etc)
1 Tablespoon capers
1/3 cup non-fat, plain Greek yogurt
2 teaspoons lemon juice
½ teaspoon dried dill
Salt and pepper
Sliced avocado
Large leaf lettuce, such as red leaf lettuce, butter lettuce, or romaine lettuce
Whole wheat
Roasted Chickpeas
Ingredients
1 can chickpeas (garbanzo beans), drained and rinsed
6 garlic cloves, peeled and halved
1 Tablespoon extra virgin olive oil
1 Tablespoon fresh chopped thyme
Salt and pepper
Directions
Preheat oven to 375°. Toss all ingredients together in a medium sized baking pan. Cover pan with foil and bake for 50 minutes. Roasted chickpeas can be served hot or room temperature.
Asparagus and Lemon Risotto
Ingredients:
1 ½ Tablespoon olive oil
1 medium yellow onion, chopped
3 cloves garlic, chopped
1 ½ cups Arborio rice*
1 bunch asparagus, ends trimmed off and cut into ½ inch pieces
1 cup dry white wine
4-5 cups chicken stock, low sodium
1 Tablespoon butter
Zest and juice of 1 lemon
¼ cup grated parmesan cheese
½ cup chopped fresh parsley
Salt and pepper
Directions:
Heat chicken broth
Asparagus in season!
Asparagus make a delicious addition to your dinner menu this week – they’re just coming into season! Mix chopped, blanched asparagus with whole wheat pasta, white beans, goat cheese lemon zest and olive oil for a tangy, Spring entree.
Read moreA Healthy, Spicey Topper
The best sour cream alternative for Mexican food…mix non-fat, plain Greek yogurt with Siracha or your favorite hot sauce. Use to top fish tacos, fajitas, tostadas or taco salad.
Read moreMarch is National Nutrition Month!
In honor of National Nutrition Month (the month of March) try one new healthful habit each week. If you don’t already eat breakfast, now is the time to start! Aim for a breakfast that has protein and whole grains or fruit (the winning combo to keep you fuller longer), such as oatmeal with walnuts and chopped apples,
Read moreBaked Pita Chips and Roasted Red Pepper Eggplant Spread
Ingredients:
Baked Pita Chips (Courtesy of Ellie Krieger)
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
3 whole-wheat pitas, cut into 1/8’s
Roasted Red Pepper Eggplant Spread
1 medium eggplant
2 red bell peppers
1 small red onion, peeled and coarsely chopped
2 Tablespoons olive oil
Salt and pepper
Roasted Asparagus Wrapped in Smoked Salmon
Ingredients:
1 pound asparagus, stalks trimmed
1 tablespoon olive oil
Salt and pepper
Thinly sliced smoked salmon
Directions:
Preheat oven to 400° degrees. Spread asparagus out on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast in oven until asparagus is tender, about 15 minutes. Let cool.
Wrap the middle top of each asparagus spear with 1
