Finding time for a healthy breakfast can be challenging. That’s why I love anything you can make ahead and freeze. Once baked, cut into squares, wrap and freeze. These grab and go oat squares are made in one easy step and are sweetened naturally from ripe bananas and dates. Eat them cold, room temp or…
Category: Weekly Recipes: October 31st 2022
Vegetarian Tortilla Soup
In celebration of Cinco De Mayo, this vegetarian tortilla soup is packed with smokey flavor, spice, and crunch! Since you’re using lots of pantry ingredients, it’s convenient and quick to assemble. You can regulate the heat level with the amount of jalapeno pepper you add. I’m only using half but if you like it hot,…
Winter Salad with Roasted Butternut Squash
Salads are not always my go-to once cold weather sets in but I’ve found that if I change up my summer salad veggies for more seasonal ingredients, I enjoy them so much more. This salad recipe was sent to me by my cousin Deborah, and I loved her easy to assemble wintery ingredients. She used…
One Pot Pantry Pasta with Chickpeas
When you can cook a meal in one pot, count me in! I found this recipe from Bon Appetit (BA) and loved the use of pantry staples. Chickpeas stand in as plant-based protein, canned tomatoes add sauciness and of course, pasta is the ultimate comfort food. The original recipe from Bon Appetit does not have a…
Judy Matusky, RDN, LDN 