Category: Healthy Recipes

Dinner Tonight: Vegetarian Stuffed Red Peppers With Squash, Black Beans and Rice

December 14th, 2015 by Neal Barnard, MD, FACC

stuffed-red-peppersLooking for a holiday treat to share with family and friends? Try an entrée packed with vitamin C, which helps support a strong immune system and adds vibrant color.

These vegetarian stuffed red peppers supply the healthy basics: vegetables, ancient grains, and legumes, and are topped with just a handful of pepitas – iron-rich pumpkin seeds.

Nutrition fact: one medium red pepper contains just 37 calories and more than 150% of the daily recommended intake for vitamin C.

If you have leftover rice and cooked black beans on hand, this recipe can be made in just a few minutes. Or you can slice up the red peppers, add some shredded lettuce, and make a salad out of it. Continue reading “Dinner Tonight: Vegetarian Stuffed Red Peppers With Squash, Black Beans and Rice”

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Dinner Tonight: Cabbage Curry Soup

December 7th, 2015 by Paula Gallagher

cabbageThere is something soul-soothing about making a warming winter meal while the wind blows and the snow falls (anyone else have snow yet?). Growing up, we had soup every day, usually to end the meal. Today, though, I enjoy soup on its own as a meal in itself. This cabbage soup is an economical meal that provides a bounty of nutrients.

Cabbage is a great source of dietary fiber, antioxidants, and a range of vitamins. Cabbage is part of  the cruciferous family of vegetables and it contains  a group of chemicals called glucosinolates, which studies have shown could reduce the risk of certain cancers.

Cabbage is very versatile and also comes in many varieties. Green, red, savoy and Napa all have unique nutritional properties. From salads to slaws to soups, make sure that cabbage is part of your late fall meal planning. Continue reading “Dinner Tonight: Cabbage Curry Soup”

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Dinner Tonight: Squash and Kale Quesadillas

November 24th, 2015 by Paula Gallagher

butternut-squash-2While I was looking into healthy lunch ideas, I stumbled on a picture of a quesadilla that combined squash and kale with gooey cheese. I was hooked and made it last night. So simple and flavorful, this is an easy dinner that can also be reheated for lunch the next day.

Obviously, I love butternut squash, as can be seen in these recipes here, here, and here! Thankfully, my kids love butternut squash, too. This delicious, healthy and versatile vegetable has shown up in my organic bin almost every week for the last couple of months, so I need to keep finding new and interesting ways to serve it up. The best part is that I am enjoying locally grown veggies at their peak, in terms of both flavor and nutritional value. And that goes for the kale, too, which loves this colder weather! Continue reading “Dinner Tonight: Squash and Kale Quesadillas”

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Lunch Today: Roasted Carrot Hummus Wraps with Chicken

November 10th, 2015 by Paula Gallagher

carrot-hummusNational Healthy Lunch Day is November 17. Started by the American Diabetes Associations (ADA), this event hopes to raise awareness of how lifestyle changes, especially what we eat, can make positive impacts on our lives.

Last week we gave you tips on how to pack a healthy lunch, and today I am sharing one of my favorite recipes for the lunchbox. This delicious wrap is always made after we have had chicken and veggies for dinner. I roast a few extra carrots with a whole chicken and there are plenty of leftovers for lunch the next day. Although there is some initial preparation, once the hummus is made, you can store it for a week in the fridge. If you don’t have time to make your own hummus, there are some great store-bought versions – just add the roasted carrots to the hummus and blend in a good food processor, blender or even with a hand blender. Continue reading “Lunch Today: Roasted Carrot Hummus Wraps with Chicken”

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Snack Today: Parsnip and Carrot Chips with Salt and Vinegar

October 28th, 2015 by Paula Gallagher

carrots+parsnipsIf salty crunchy snacks are your thing, this alternative to fried potato chips will be your new favorite treat. At about half the calories of your traditional potato chips, these parsnip and carrot chips are baked instead of deep fried.

Parsnips are much like a cinnamon-infused, blonde carrot and they are loaded with potassium. Chock full of vitamin A, carrots are antioxidant powerhouses. This snack is also a good source of fiber.

So next time you need to satisfy your salty snack craving, try salt and vinegar parsnip and carrot chips!

Parsnip and Carrot Chips

4 large carrots
3 parsnips
Braggs apple cider vinegar
1/2 teaspoon kosher salt or sea salt
Oil spray (such as olive oil)

1. Preheat oven to 300. Liberally coat 2 baking sheets with oil spray.

2. Use a vegetable peeler to make long, thin strips out of the carrots and parsnips. Continue reading “Snack Today: Parsnip and Carrot Chips with Salt and Vinegar”

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    Paula Gallagher
    Paula is a highly qualified and experienced nutrition counselor on the staff at Village Green.
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