I wanted to share this super simple and highly nutritious recipe for steel cut oats that we've been devouring lately – especially if you're looking for a cold breakfast. Why use steel cut oats as opposed to any other type of oat or other grain? Steel cut oats aren't processed meaning all the nutrients they naturally contain are READ MORE
Chickpea Salad with Parsley, Lemon, Tomatoes and Barley
When I look for a recipe that "feeds my soul", I always think of this salad. Even approved by my neighbors, it's hearty and filling and full of fresh flavors! Ingredients: - 2 cups dried barley, cooked* - 1/4 cup olive oil - ½ teaspoon ground coriander seed - 2 15 1/2-ounce cans garbanzo beans (chickpeas), rinsed and drained - 1 READ MORE
Homemade Vanilla Ice Cream
When I visit with kids as part of my work to deliver nutrition education programs, the kids are often surprised that I allow sweet treats. This strategy is something I learned from my work with the nonprofit Nurture, where we avoid referring to foods as "good" and "bad," but instead call them "go foods" and "slow foods". The idea is READ MORE
Gingered Coconut Mash
Thank you to Juliette Britton, my partner at Make Nutrition Fun (see below for a link to enroll in our Make Nutrition Fun Introductory Course for free). She provided me with this great recipe that is so yummy, and so good for you. When I wrote my dissertation on brain-body health, I wanted to narrow down supplement recommendations READ MORE
Southwestern Salad
This delicious salad is great as a side dish or as a base for grilled chicken, steak, or shrimp. Ingredients: - Brown rice, 2 cups dry (will expand when cooked) - 2 T lemon juice - 2 cups cilantro, chopped - 1 ½ cups cooked corn (I defrost frozen corn) - 1 can black beans, rinsed - 1/3 of red onion, diced - 1 cup red pepper, READ MORE
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