Last week I shared with you a recipe for Pico de Gallo from Michelle Dudash’s Clean Eating for Busy Families
cookbook. I served this with tuna tacos, and to round out the meal I needed a vegetable. I decided to make a Mexican-inspired salad with baby spinach, jícama, black beans, and a lime vinaigrette.
Jícama, also known as Mexican yam or Mexican turnip, is a root vegetable with a brown, papery exterior, and a white crisp interior. It sort of resembles a raw potato in color and texture, but no… read more »
In honor of the new year, this month’s Recipe ReDux theme is based on food trends for 2013 – “A Trend in Every Pot.” Recipe ReDuxers across the globe were given the following challenge:
Pick your favorite ‘new’ food trend and add it to a pot. Take a trend and use it in a soup, stew, one-pot meal or Crock Pot recipe to warm up readers.
Back in December I shared some of Phil Lempert’s predictions for 2013 food trends. If you do a search for 2013 food trends you… read more »
You know I love to cook and as I mentioned a couple of weeks ago when I told you about “America’s Favorite Food,” I still love looking through cookbooks even though there are so many recipe databases online. Thankfully, registered dietitians like myself are writing more cookbooks these days. What I love about this is that it shows just how versatile the job of a dietitian is. Recently a fellow registered dietitian and friend of mine, Michelle Dudash, published a new cookbook call… read more »
This post was written by Tara Milhem
Hello everyone! In my last post I told you all about the nutritional benefits of cruciferous vegetables and left you hanging with some of my favorite mouthwatering dishes incorporating these good-for-you veggies. The wait is almost over. Here are two of the simple, nutritious and delicious recipes I previously mentioned.
Sauteed Broccoli with Garlic and Olive Oil Print Prep Time 7 mins Cook Time 10 mins Total Time 17 mins Author: Tara Recipe Typ… read more »