blog, Healthy Eating, Newsletter, Nutrition, Recipes, Virtual Nutrition Classes, Weight Management, Wellness
National Nutrition Month!
March 10th Newsletter
Read More ⟶Nutrition Advice & Tips
Recipes
Vegetarian Enchiladas
Ingredients: 1-2 Tbsp olive oil ½ red onion diced 4 garlic cloves, peeled and chopped 1 red bell pepper, diced 1 small sweet potato, peeled and diced ½ tsp salt 1 tsp cumin 1 tsp garam masala 1 tsp oregano 1 14-ounce can black beans, rinsed and drained ¼ cup cilantro, chopped 2 cups […]
Read More ⟶February – Heart Health Month – Part 2
February 24th Newsletter
Read More ⟶Chunky Vegetable Chilli
Chunky Vegetable Chili 2 medium zucchini, cut into ½ inch pieces (3 cups) 2 medium green sweet pepper, coarsely chopped (2 cups) 1 cup coarsely chopped onion 1 cup coarsely chopped celery 4 cloves garlic, minced 4-6 tsp chili powder 2 tsp dried oregano, crushed 1 tsp ground cumin (4) 14 ½ ounce cans of […]
Read More ⟶February – Heart Health Month
February 10, 2021 Newsletter *Recipe Link
Read More ⟶Beef and Broccoli Red Curry
-2 pounds beef stew meat -one 14-ounce can coconut milk -1 tablespoon red curry paste -1 tablespoon peanut butter, cashew butter, or sunflower seed butter -2 garlic cloves, crushed -1 teaspoon sea salt -2 medium red bell peppers, chopped -1 bunch of broccoli (about 12 ounces), cut into florets -1 handful fresh basil leaves (Optional) Place […]
Read More ⟶National Baked Alaska Day
Baked Alaska Mint Pie Begin 2-3 days in advance. It takes time to freeze the layers but is well worth it! 8 servings Crust 1 package of regular or gluten free ginger snaps ~ 5oz 1/3 cup light brown sugar 6 Tbs melted butter Crème de menthe syrup ½ cup water ½ […]
Read More ⟶Summer Mocktails by Lisa Johnson, RD
I had the good fortune of dining at the Umstead in Cary, NC last Saturday and I was pleasantly surprised to see mocktails on their bar menu. At this stage of life, I enjoy relaxing socially with a beverage, but do not care for the side-effects of alcohol. I want to enjoy the following day […]
Read More ⟶Plant-Based Nutrition, by Mackenzie Brenner, UNCG Nutrition Student
The adoption of a plant-based diet is ever increasing as the infinite list of benefits becomes more clear through research and personal experience. Whether it is decreasing greenhouse gas emissions or to consume more fiber and lower cholesterol, there are many reasons why someone might consider eliminating ultra-processed foods along with meat and dairy products. […]
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