Tag: recipe

Dinner Tonight: Grilled Portobello Mushroom Sandwich

May 19th, 2015 by Paula Gallagher

portobello-mushroomIt is definitely barbecue season. But the grill isn’t just for burgers, hot dogs and steaks. There are plenty of options and recipes for those who are vegetarian, vegan or just desire a lighter alternative to meat.

One of my favorite swaps is using Portobello mushrooms as an alternative to a beef/chicken patty. They are hearty, hold up well on the BBQ and offer a “meaty”  alternative for even the biggest meat lover. An added bonus is that mushrooms are antioxidant powerhouses. One study found both Portobello and cremini mushrooms’ overall antioxidant activity level to be comparable to such colorful vegetables as broccoli, red peppers, and carrots. Take that, sirloin burger!

Topped with yummy avocado salsa and served open-face on a dense piece of bread (rye or Ezekial), you have a winning recipe that everyone will enjoy. Continue reading “Dinner Tonight: Grilled Portobello Mushroom Sandwich”

Read More

Snack Today: Spring Pea Hummus

April 15th, 2015 by Paula Gallagher

peasLast week I took my kids to a farm show at the local arena. It was geared towards kids and gave them hands-on learning experience from shearing sheep, to milking cows to making recipes with local spring produce.

One of the recipes was pea hummus and my the kids couldn’t get enough. Hummus is usually made with chick peas, but the substitution of the bright green peas brings a very spring flavor to the table.

Peas are legumes and are a rich source of protein, iron, calcium, zinc, B vitamins and fiber. Serve this with cut up veggies or whole grain crackers, and it makes a great mid-afternoon snack. Continue reading “Snack Today: Spring Pea Hummus”

Read More

Lunch Today: Carrot Ribbon Salad

April 7th, 2015 by Paula Gallagher

carrotsCarrots may not be the hip new veggie but they are one of my favorites. Super versatile, the carrot can be eaten raw, steamed, stir fried, stewed, and shredded.

Carrots also have countless health benefits. High in beta carotene, which is converted to vitamin A in the body, they are great for your eyes and can help prevent cataracts and macular degeneration, as well as night blindness, which keeps eyes from adjusting to the dark.

Carrots also contain high amounts of soluble fiber, largely from pectin, which could be the reason they have been shown to lower cholesterol.

So enjoy this easy fresh carrot salad. Simple yet tasty, it makes a great side dish to fish or chicken. Continue reading “Lunch Today: Carrot Ribbon Salad”

Read More

Snack Today: Maple Granola

April 1st, 2015 by Paula Gallagher
maple-syrup-kids
A tapped maple tree with a bucket catching the sap, and boiling the sap.

It is maple syrup-making time around these parts. We are lucky enough to live in an area where maple syrup is in abundance and seeing the process from tapping to pouring it over waffles and pancakes has become a tradition for our family.

Maple syrup is the result of boiling down the sap collected from maples, over hours and hours. The result is liquid gold that is at least 66% sugar. It takes about 40 gallons of sap to make 1 gallon of maple syrup and this is one reason for its hefty price tag.

Maple syrup also has phenolic compounds, the same antioxidants found in  berries, tomatoes, tea, red wine and flax seeds. But because it is a high-calorie, high-sugar food, it should be consumed in moderation. That being said, maple syrup is our main sweetener. We love the taste, the versatility and pureness of it.

Here is an easy granola recipe using maple syrup as the sweetener. I use this as a topping for Greek yogurt. It provides a satisfying crunch and sweetness, yet still manages to be healthy! Continue reading “Snack Today: Maple Granola”

Read More

Dessert Tonight: Chocolate Green Smoothie

March 25th, 2015 by Paula Gallagher

avocadoPersonally, this could easily be a meal on-the-go. I have been trying to get my kids to eat avocados and they refuse, and then a friend told me to puree it with milk and cocoa powder. Not only was it a hit, my kids thought they were having a chocolate milkshake! I sneaked in some spinach, too. The dates add some sweetness naturally.

Avocados are high in monounsaturated fatty acids, which is great for heart health. They also contain healthy fatty acids. Moreover, avocados deliver a healthy dose of fiber, antioxidants such as vitamins C and E, an array of B vitamins, and a range of minerals, including potassium and magnesium.

Many people have a hard time choosing a ripe avocado. To check for ripeness all you have to do is gently press your thumb into the top of the avocado; it should give a little under the pressure. Unripe avocados are bright green, turning a deep purple-green when ripe. Continue reading “Dessert Tonight: Chocolate Green Smoothie”

Read More

Our Bloggers

  • Paula Gallagher
    Paula Gallagher
    Paula is a highly qualified and experienced nutrition counselor on the staff at Village Green.
    read more..
  • Margo Gladding
    Margo Gladding
    Margo's impressive knowledge base is the result of a unique blend of educational and professional experience.
    read more..
  • Dr. Neal Barnard
    Dr. Neal Barnard
    Dr. Barnard leads programs advocating for preventive medicine, good nutrition, and higher ethical standards in research.
    read more..
  • Joseph Pizzorno
    Dr. Joseph Pizzorno
    Dr. Joseph Pizzorno, ND is a pioneer of integrative medicine and a leading authority on science-based natural medicine.
    read more..
  • Debi Silber
    Debi Silber
    Debi is a registered dietitian with a master’s degree in nutrition, a personal trainer, and whole health coach.
    read more..
  • Teri Cochrane
    Teri Cochrane
    Teri is a is a Certified Coach Practitioner with extensive certifications and experience in holistic medicinal practices.
    read more..
  • Dr. Rav Ivker
    Dr. Rav Ivker
    Dr. Rav Ivker is a holistic family physician, health educator, and best-selling author.
    read more..
  • Susan Levin
    Susan Levin
    Susan writes about the connection between plant-based diets and a reduced risk of chronic diseases.
    read more..
  • Rob Brown
    Dr. Rob Brown
    Dr. Brown's blended perspective of healthcare includes a deeply rooted passion for wellness and spiritual exploration.
    read more..

Other Contributors

Caroline Blazovsky
Heather Gunn
Jared Rice
Ellen Kittredge
Naz Amini
Carmen Ugas
Steve Stillwater
Farzin Farid
Joe Ailts
Scott O’Dell
James Brodsky, MD
Christine M. Gonzales
Beth Ritchie
Jim Fox

May 2024
S M T W T F S
 1234
567891011
12131415161718
19202122232425
262728293031