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 »
When you make butternut squash, what do you do with the stringy seeds on the inside?
Please don’t tell me you throw them away! They may look inedible, but these large, flat, elliptical-shaped white seeds are actually full of nutrients. They contain fiber, mono-unsaturated fatty acids (like those found in olive oil), protein, and a handful of minerals. Like pumpkin seeds – also known as pepitas – you don’t want to eat winter squash seeds raw. I love roasting them with spice… read more »