Month: January 2017

A protein-packed take on a Southern favorite, siggi’s yogurt is folded into grits and topped with pecan, sausage and honey.   This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe

When nutrition professionals talk about “befriending food,” they usually do so in the context of eating disorders. They point out the importance of not seeing “food as the enemy,” or advocate for “making peace with

Fresh arugula and black radish are tossed with warm bulgur, juicy pomegranate seeds and crunchy sliced almonds in this flavorful salad. A drizzle of sweet maple-balsamic dressing provides the finishing touch. Warm Arugula and Bulgur Salad with

Nutrient-dense fritters are a creative way to serve broccoli. Plus, they’re plant-based and taste bud-approved. Broccoli Bites with Cashew Alfredo Dipping Sauce Developed by Brieanna Casperson Servings: 8 Serving size: 3 fritters and 1½ tablespoons dipping

This vegan shepherd’s pie features nutty lentils, cooked with loads of hearty vegetables in a Dutch oven. Mashed rutabaga topping adds a beautiful golden hue and flavorful twist. Lentil Shepherd’s Pie Developed by McKenzie Hall

Wow dinner party guests with this elegant vegetarian risotto topped with crispy broccolini, peppery arugula, toasted pine nuts and a sprinkle of Parmesan cheese. Creamy Dutch Oven-baked Parmesan Risotto Developed by EA Stewart Servings: 4

Sweet and crunchy apple and kohlrabi balance the heat of a spicy dipping sauce. Kohlrabi, Apple and Shrimp Spring Rolls Developed by Lara Felton Servings: 2 Serving size: 3 rolls and 2½ tablespoons sauce (300

It’s time to celebrate the vibrancy different vinegars have to offer to tease and tickle our taste buds. A dash of vinegar is the trendy new salt and pepper. Discovered by chance more than 10,000

Few ingredients cause as much confusion, or consternation, as food additives. For some, it might be the long chemical names found on labels, uncertainty of how the use of additives is regulated or skepticism in