OK, time to be honest: I cook a lot, but I don't have the time or energy to make a new recipe every night. So when I'm pressed for time and lacking motivation, I make this Veggie and Quinoa Quesadilla with Lime Slaw. In fact, I actually just ate it for dinner before writing this post.
Swiss chard is an abundant crop in southern France, which makes this dessert a clever way to use up excess chard. One thing is for certain, it was not created just to make the dessert more nutrient dense or higher in fiber — that is not the French way of eating.
Put a southwest spin on traditional pasta salad! This #recipe by registered dietitian nutritionist Sara Haas, RDN, LDN, in Chicago is a perfect dish to serve at your next picnic or potluck. #cookout#BBQ#summer
No matter where we go camping, evenings at the campsite are always spent around a fire pit and we do most of our cooking there. We still pack ingredients for hamburgers and s'mores, of course, but we look forward to healthier foods that are more like those we would enjoy eating at home.
I had been running out of snack ideas to take to work, so I came up with this recipe for a mid-day pick me up. They're easy to make, require only a few minutes of time on the stove, and last for the whole week in the fridge.