• Grilled Summer Squash with Blue Cheese and Hazelnuts

    I mostly think of squash as a food that I eat in the fall but there are many different kinds of squash that come around in the summer. Green and yellow zucchini, yellow squash and pattypans are all some of the delicious summer squash varieties that you can pick up at your local farmer’s market this summer. And since I’m usually grilling all summer long, adding squash to my grill is my favorite way to prepare this vegetable. One of my favorite ways to dress up squash is by grilling it perfectly and then topping it with blue cheese and hazelnuts.

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  • Zesty Buffalo Ranch Chickpea Sliders

    Written by: Rebecca Scritchfield, RDN
    Host, Body Kindness Podcast 

    These meatless “burgers” bring the heat with fiery buffalo sauce and cool down with creamy Litehouse® Homestyle Ranch Dressing. Vegetarian and budget-friendly, this recipe uses chickpeas, carrot, and brown rice to offer a meat-like texture reminiscent of buffalo chicken wings flavors.

    Loaded with plant-based proteins and fiber, these chickpea-based burgers are a meal you definitely want to keep on your "digestive support" list. Make the sliders if you’re serving a crowd or little ones.

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  • Spiralized Sweet Potato Skillet

    Spiralized vegetables were recently named one of the top food trends to help you eat healthier in 2016. If you haven’t already, you will see more of these spiralized veggies showing up on restaurant menus and in salad bars this year. Transforming vegetables into noodle-like form allows you to cut out down the calories and get more nutrients in your diet, plus it’s just more fun to eat veggies this way!

    3 Tools To Turn Veggies Into Noodles

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