(Adapted from The Real Food Dietitians) Looking for a great meal prep idea? This black bean quinoa bake fits the bill. Packed with fiber and protein, this filling dish is full of flavor and easy to throw together. Prep ahead of time on the weekend, and then pop in the oven for a fast meal…
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(adapted from Melissa Clark, NYT Cooking). Image via NYT, Cooking Serves: 4 Total Cook Time: 1 hour, 15 minutes Tired of the same old oatmeal for breakfast? We are too! That’s why when we came across this Korean-inspired savory breakfast bowl from the New York Times we needed to share. A unique mix of savory…
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Nutritional yeast has been a favorite flavoring in the vegan world for years, but lately it’s starting to garner more mainstream attention. It is an inactive form of the yeast strain Saccharomyces cerevisiae, the same strain used to leaven bread, except it has been pasteurized and dried out to extract its nutritional benefits. Nutritional yeast…
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This recipe makes a good appetizer at your next party or to wow your friends at your next potluck. We’ve swapped out fat-laden mayo for 2% greek yogurt to lighten it up and make it a bit healthier and VLCD-friendly. Yields: ~45 mushrooms Ingredients: 1 lb ground turkey, uncooked ¼ cup grated parmesan cheese ½…
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Adapted from Martha Rose Shulman, NYT cooking This recipe substitutes the rice from traditional risotto and uses farro instead. This recipe takes time to prep, so plan in advance! The starch that is released when breaking the farro up will create the cream-like sauce that makes the dish. Servings: 4 Prep Time:3 hours Cook…
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