Strawberry-Rhubarb Tart
Siggis

Strawberry-Rhubarb Tart

Walnut crust is topped with a creamy strawberry-rhubarb filled and fresh sliced strawberries. This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes. Strawberry-Rhubarb Tart Recipe

Tandoori Shrimp Bowls
Siggis

Tandoori Shrimp Bowls

Fragrant basmati rice is topped with tandoori shrimp in a spicy tomato-coconut sauce and garnished with a refreshing siggi’s yogurt sauce. This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup

Honey Vanilla Breakfast Bowl
Siggis

Honey Vanilla Breakfast Bowl

Sweetened quinoa topped with siggi’s yogurt, fresh berries, almonds, chia seeds and honey makes the perfect gluten-free breakfast!   This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup program. Click for

Cookie Dough Bites
Siggis

Cookie Dough Bites

If you like raw cookie dough, you’ll love these mini cookie dough bites studded with chocolate chips. This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.

Spring Peanut Pad Thai
March-April 2016

Spring Peanut Pad Thai

Spring Peanut Pad Thai Asparagus, green peas and ginger-peanut sauce make this nutrient-dense pad thai a DASH-friendly and flavorful meal. See more “Celebrate Spring” recipes! Developed by Alexandra Caspero, MS, RD Ingredients [240 grams] 8

Super-Seedy Granola Bars
January-February 2016

Super-Seedy Granola Bars

Super-Seedy Granola Bars These grab-and-go bars are packed with fiber, protein and healthy fats. Cover them with plastic wrap to store in the fridge or freezer for a quick, portable snack. Developed by Alexandra Caspero,

Swedish Split Pea Soup
November-December 2015

Swedish Split Pea Soup

Swedish Split Pea Soup This inexpensive, filling and rustic soup is flavored with thyme, marjoram and a swirl of Dijon mustard. See more “A Bowl for Every Belly” recipes! Developed by Alexandra Caspero, MA, RD

Baked Rosemary Chips
July-August 2015

Baked Rosemary Chips

Baked Rosemary Chips This crispy, savory snack has less fat than traditional bagged chips. See more “Light Bites” recipes! Developed by Alexandra Caspero Ingredients 2 large russet potatoes 1 tablespoon canola oil ¼ teaspoon salt

Key Lime Mousse
May-June 2015

Key Lime Mousse

Key Lime Mousse This raw, vegan mousse is like a deconstructed Key lime pie. It’s made with fresh lime juice, avocados and banana and placed atop a raw crust of coconut, walnuts and dates. See

4 Rootsy Recipes
November-December 2014

4 Rootsy Recipes

Parsnip Soufflé Developed by Carlene Thomas, RDN, LD Ingredients Parsnip Purée 1 cup pureed parsnip 1½ tablespoon olive oil 2 large parsnips ⅛ cup + 1 tablespoon vegetable or chicken stock Salt and pepper to taste Soufflé 3 tablespoons