Moroccan Chickpea Stew

This recipe is packed with plant-based protein and flavor! It’s sweet, savory, super filling and it’s made in a slow cooker, making it a great choice for busy days. Lentils are an underutilized food in the American diet. They are inexpensive compared to other protein options; they are high in fiber, folate and B vitamins, along with being a good source of minerals such as copper, iron, magnesium and phosphorus. They add a great hearty texture to soups and stews, combine with ground meats well, and can be used in a variety of ways such loaves or patties in addition to stews and soups. 

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Roasted Acorn Squash

Acorn Squash is a fall favorite! And it should be, as it’s an edible aesthetic countertop adornment to mark the season. It’s a rich source of vitamin A, and the vitamin A building blocks called carotenoids, which have been shown to be beneficial not only for our eye health but also for the health of our skin, and lowering risk of heart disease and stroke.

Acorn squash is also high in fiber at 5g per ½ cup. Fiber acts like a magnet to LDL, our “bad” cholesterol, clinging to it and taking it away and out of our bodies. This helps improve our cholesterol levels, leaving us with a happier heart. All the winter squashes are a good sources of Vitamin A, carotenoids and fiber. The spice blend in this recipe is tasty on many different kinds squashes, try it on butternut squash, delecata squash, pumpkin or even sweet potatoes.

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Grilled Curry Chicken

A great way to expand our meal options is to try recipes from other cultures. It’s also a great way to introduce new spices and decrease reliance on salt for flavor. Try this super simple Indian favorite that only requires five ingredients!

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