Creamy Mushroom Soup This dairy-free twist on a classic is just as creamy as the traditional version. The secret ingredient is cooked whole oats, blended until smooth. See more “A Bowl for Every Belly” 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
Mini Mediterranean Frittatas Get a taste of the Mediterranean at breakfast with these mini frittatas! Make a batch over the weekend and reheat each morning for a quick and filling breakfast on the go. Developed
Chocolate Quinoa Energy Bars These fudgy energy bars offer a balanced package of protein, carbohydrates, healthful fats and a bevy of nutrients. They’re a convenient snack for a hiking or biking trip, or for refueling
Ginger-Prune Muffins These tasty breakfast muffins are flavorful and filled with fiber from whole-wheat flour, oats, prunes, raisins and carrots. Baked with Greek yogurt and applesauce in place of oil or butter, they are lower
Curried Shrimp and Quinoa Salad Served over fresh peppery arugula, delicate sautéed shrimp in a tomato curry sauce make a tasty lunch or dinner. See more “Celebrate Spring” recipes! Developed by Vicki Shanta Retelny, RDN,