Looking for timely, accessible recipes and nutrition information? Join community nutrition educator Bridgette Bostic, R.D.N., for Healthy Bites with Bridgette, a new online cooking class taking place from 5 to 6 p.m. each Wednesday evening.
Cauliflower has been a popular vegetable the past few years, but have you ever tried it roasted? Roasting vegetables at high temperature will bring out the natural sugars to the surface that will caramelize and create a delicious flavor and crunchy texture. Cauliflower is a non-starchy vegetable that is an excellent source of many vitamins and minerals, particularly vitamin C. Try this cauliflower over a bed of spring greens or arugula with added garbanzo beans for a complex carb and added protein. Yum!
Beans are a healthy addition to your meal plan. This twist of chicken salad brings in southwest flavors and beans for a healthy option. Use homemade taco seasoning to keep the sodium content down.
This chili recipe deviates for the norm and is surprisingly good! Lean turkey and all the traditional chili spices gets an extra boost of nutrients with the addition of seasonal butternut squash.
On this week’s Carroll Hospital Health Chat, community nutrition educator Barb Walsh, R.D., discusses healthy school lunches. Check out the healthy recipes she selects each week!
Listen to the Carroll Hospital Health Chat live every Tuesday morning at 8:30 a.m. on WTTR AM 1470/FM 102.3!
Instead of buying pre-made black bean burgers, save money and try this simple recipe using canned black beans to make a quick and healthy high fiber plant-based burger that will be sure to satisfy.