Kale Pesto Pasta

when it’s summer and basil is growing wild in your garden, by all means, make basil pesto. In the middle of winter when fresh basil is scarce, kale is a great sub. You can find bunches of kale year round making it a perfect pesto swap and, it’s vibrant green color won’t turn brown like…

Kohlrabi Fritters with Minted Yogurt

I was walking through my favorite veggie market, Gentiles in Newtown Square, when I saw a bunch of crazy looking spiky, green bulbs with thick stems and huge leaves. I had to buy them. What I bought was kohlrabi. Kohlrabi lives in the same cruciferous family as cauliflower, broccoli, and Brussels sprouts but it doesn’t…

Nutty Barley Salad with Orange and Fresh Mint

Barely is a firm textured, nutty whole-grain containing beta-glucan,  a type of soluble fiber that lowers cholesterol. It takes a little time to cook so I make it over the weekend and use it in salads and as a side dish during the week. I even mix barley with steel-cut oats (another high soluble fiber…

Vegetarian Taco Bowl

We’re using TVP for the plant-based protein in this bowl. What is TVP you ask? TVP is textured vegetable protein which is made from soy flour, providing a good dose of plant protein. TVP is relatively flavorless making it ideal for absorbing the flavors in recipes. Once rehydrated in hot water or broth, you can…

One-Pot Pasta with Turkey Meatballs

If you haven’t already noticed, I love the simple recipes found in Ellie Krieger’s cookbooks. She has found a way to link simple, healthy cooking with ingredients that taste great! Here’s another recipe from her new book, Whole in One, where she focuses on one pot, one skillet and one sheet pan meals for easy…

Cauliflower “Risotto” with Shrimp and Peas

Cauliflower rice is a nutrient dense, low carb way to add volume to your meals without adding extra calories. The fiber and water content of cauliflower fills you up, allowing you to feel satisfied with smaller portions. Ellie Krieger brings us this recipe from her new book, Whole in One. It’s a one-pot dish, super easy…

Hassle-Free Holiday Sprouts

If you’re like us, your to-do list this time of year is never-ending. Between shopping for gifts and visiting relatives, there never seems to be enough hours in the day. Alexa, at Athens Nutrition, believes that making satisfying meals over the holidays should not contribute to your stress so she’s provided us with an easy…

Simple-To-Make Lentil Soup

Keeping on trend with comforting cold-weather dishes, we are happy to share with you an easy lentil soup recipe adapted from Melissa Clark for New York Times Cooking.  Green or brown lentils are the base of this soup and they add amazing nutrient benefits. In addition to being an excellent plant protein source, lentils are rich…

Vegetarian “Chicken” Salad

Good news! Classics like chicken salad are no longer off-limits for vegetarians. We are happy to share a delicious chicken-free salad recipe that is packed with plant protein and zesty flavor. Introducing an old, new favorite, TVP. TVP is Textured Vegetable Protein or textured soy protein. It’s used in many vegan and vegetarian foods because…

Cauliflower Tots

Cauliflower is the new kale. Popular products like pizza crust, pasta and even pretzels are using this vegetable as an alternative to starchy carbs. Cauliflower is high in potassium, iron, and zinc and can easily be grated in a food processor to take on a rice-like consistency. Its mild flavor and light color add to…

Cauliflower Tikka Masala with Chickpeas

We are excited to introduce a new recipe as part of our collection of five-ingredient meals! This Cauliflower Tikka Masala with Chickpeas is ready in about 10 minutes and does not require a shopping cart full of groceries. The simple addition of a 15 oz. jar of tikka masala sauce to the cooked cauliflower gives this dish…