March-April 2017

The Perfect Poach

February 27, 2017 Emily Cooper, RD, LD

The star of benedicts and brunches, poached eggs make an impressive topping for toast and salad. If preparing them at home makes you feel like you’re walking on eggshells, try these simple steps to master

March-April 2017

Simple Moroccan-Spiced Lamb

February 27, 2017 Food & Nutrition Magazine

From simple preparations to adventurous ethnic dishes, lamb can stand alone with a little salt or shine with layers of aromatic herbs and spices.  The Moroccan influence of this recipe comes to life with herbs,

March-April 2017

Dark Chocolate Muesli Breakfast Cupcake

February 27, 2017 EA Stewart, MBA, RD

Treat yourself to a decadent yet healthy breakfast cupcake with whole-grain muesli, chocolate chips, cinnamon and dates. Servings: 2 Serving size: 1 cupcake (80 grams) Prep time: 7 minutes Cooking time: 40 seconds Ingredients 3

March-April 2017

Vegetarian Zucchini Lasagna for One

February 27, 2017 Emily Cooper, RD, LD

Layers of fresh zucchini coins, savory lentil-tomato sauce and melted mozzarella come together in one easy, microwave-friendly meal. Servings: 1 Serving size: 1 mug (310 grams) Prep time: 6 minutes Cooking time: 3 minutes Ingredients

March-April 2017

Cinnamon-Pecan Baked Apple

February 27, 2017 Ginger Hultin, MS, RD, CSO

Made with pantry staples, this flavorful treat is packed with fiber and stuffed with crunchy pecans, sweet dates, cinnamon and vanilla. Servings: 1 Serving size: 1 apple (235 grams) Prep time: 10 minutes Cooking time:

March-April 2017

Mediterranean Polenta Cups

February 27, 2017 Vicki Shanta Retelny, RDN, LDN

Creamy polenta is mixed with pistachio-basil pesto and topped with slivers of juicy olives and red peppers. Servings: 6 Serving size: 2 polenta cups (185 grams) Prep time: 20 minutes (plus at least 2 hours