Nutritious choices made simple®
The creamy base for this soup is a pureed mix of leeks, celery, potatoes, and parsnips. This provides incredible flavor and texture without relying on cream. The cooked rice is added after pureeing to provide some contrasting texture for excellent mouthfeel. Tip: Make this dish with leftover rice from a previous meal for speedier prep.
Coulis is a thick sauce made from pureed vegetables or fruit and used on meat, vegetable dishes or as a soup base. In this recipe, the coulis is stirred into the polenta and then baked until firm and cut into wedges.
This is a festive looking, mayonnaise-free slaw that you can make ahead of time. The dressing is sweetened with a little maple syrup and balsamic vinegar and gets some zip from dijon mustard and lemon zest.
The great thing about couscous is how fast it cooks. Just throw it into some boiling liquid, remove from heat and let it set for 5 minutes. So easy. Try to find whole grain couscous if you can.
This classic Irish side dish usually contains cream and butter. This version is lightened with low-fat milk. There’s so much flavor from the garlic, thyme, and scallions that you won’t miss the added fat.
A great way to start your day. You’ll love it for the nutrition, your kids will love the taste! The dates sweeten the oatmeal so you won’t need any added sugar.
Just a few seconds in the blender and you’ve got some mighty tasty oil. Pair with some good vinegar and a hint of salt and fresh pepper for a complete salad dressing.
You could use any noodles you have on hand for this stir fry and for that matter, any vegetables as well. As long as you stick to the same flavorings of sesame, ginger, garlic, and soy sauce, it’ll be delicious. Tip: This dish is sort of meant to be eaten warm, but the leftovers do […]