“Meatless Monday” Recipe of the Week – BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO

May 13, 2019 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO. Included are recipes for both the Mayonnaise and Black Bean Burgers. The recipe is from one of my favorite sites and Magazines, the Diabetes Self Management website. Plus you can subscribe to their Magazine, the Diabetes Self Management. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO

Ingredients

Mayonnaise
1/2 ripe medium avocado, peeled and pitted
2 Tbsp canola mayonnaise 30 mL
1 Tbsp fresh lime juice 15 mL
1 Tbsp water 15 mL
1/4 cup chopped fresh cilantro leaves 60 mL
Burgers

1 can (15 oz/426 mL) black beans, rinsed and drained
1/2 of (15 oz/426 mL) can kidney beans, rinsed and drained
1/2 cup finely chopped green bell pepper 125 mL
1/3 cup quick-cooking oats 75 mL
2 large egg whites
1 Tbsp canola oil 15 mL
1/8 – 1/4 tsp cayenne pepper .5 – 1 mL
canola oil cooking spray
4 whole-wheat hamburger buns, split and toasted
1/4 cup thinly sliced red onion 60 mL
4 tomato slices
4 lettuce leaves
4 lime wedges (optional)

Directions

1 – Place canola mayonnaise ingredients in a blender, secure lid, and puree until smooth.
2 – Place beans in a gallon-size resealable bag. Using a meat mallet, pound beans to a coarse texture, resembling lumpy mashed potatoes. Place beans in a medium bowl and add bell pepper, oats, egg whites, canola oil, and cayenne pepper. Mix well and shape into four patties.
3 – Coat a large nonstick skillet with canola oil cooking spray and heat over medium heat. Add patties and cook 4 minutes on each side or until they begin to lightly brown. The patties will be fragile, so be sure to turn them gently.
4 – To assemble, spoon 1 Tbsp (15 mL) canola mayonnaise mixture on each bun half. Top each bottom bun with burger, onion, a tomato slice, and a lettuce leaf. Place bun tops over each. Serve with lime wedges.
* Fresh tip: If desired, omit the buns and serve the patties on the lettuce leaf, tomato slice, and onion. Spoon the mayonnaise mixture on top of the patties and serve with lime wedges.

NOTES:
Jazz up these tasty burgers with avocado-lime mayo and you’ll have a vegetarian sandwich that even die-hard meat eaters will love.

Recipe Yield: Yield: 4 servings. Serving size: 1 burger.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 300
Fat: 12 grams
Saturated Fat: 1.8 grams
Fiber: 10 grams
Sodium: 785 milligrams
Protein: 19 grams
Carbohydrates: 33 grams
https://diabeticgourmet.com/diabetic-recipe/black-bean-burgers-with-avocado-lime-mayo

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It’s Chili, Chowder, or Stew Saturday – Italian Skillet Roasted Vegetable Soup

April 20, 2019 at 6:02 AM | Posted in Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Italian Skillet Roasted Vegetable Soup. This sounds like a hearty and filling recipe! Some of the ingredients you’ll need; Bell Peppers, Garlic, Diced Tomatoes, Zucchini, Navy Beans, and more! The recipe is from the Diabetes Self Management website which has a fantastic selection of Diabetes Friendly Recipes along with Diabetes Management Tips, Diabetes News, and more so be sure to check it out. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Italian Skillet Roasted Vegetable Soup
Ingredients
2 tablespoons olive oil, divided
1 medium red, yellow, or orange bell pepper, chopped
1 clove garlic, minced
2 cups water
1 can (about 14 ounces) diced tomatoes
1 medium zucchini, thinly sliced lengthwise
1/8 teaspoon red pepper flakes
1 can (about 15 ounces) navy beans, rinsed and drained
3 to 4 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon liquid smoke (optional)

Directions
1 – Heat 1 tablespoon oil in Dutch oven over medium-high heat. Add bell pepper; cook and stir 4 minutes or until edges are browned. Add garlic; cook and stir 15 seconds. Add water, tomatoes, zucchini, and red pepper flakes; bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes.

2 – Add beans, basil, remaining 1 tablespoon oil, vinegar, salt, and liquid smoke, if desired; simmer 5 minutes. Remove from heat; let stand, covered, 10 minutes before serving.

Tip. If your diet plan permits, top with croutons.

Yield: 5 servings.

Nutrition Facts Per Serving:
Calories: 157 calories, Carbohydrates: 25 g, Protein: 8 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 670 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/italian-skillet-roasted-vegetable-soup/

Jennie – O Turkey Recipe of the Week -Turkey Peppers with Couscous

April 19, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Turkey Peppers with Couscous. Made using, my favorite, JENNIE-O® Extra Lean Ground Turkey Breast. Some of the other ingredients you’ll be using are; a Mix of Bell Peppers (Yellow, Green, and Red), Red Onion, Diced Tomatoes, Couscous, Feta Cheese, and more! Stuffed and delicious! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Peppers with Couscous
Middle Eastern flavors, including roasted pine nuts, crumbled goat cheese, couscous and lean ground turkey, fill colorful bell peppers for a dinner that’s under 500 calories per serving.

INGREDIENTS
4 bell peppers, mix of yellow, green and red
½ cup chopped red onion
4 cloves garlic, minced
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
2 teaspoons dried basil leaves
½ teaspoon freshly ground pepper
1 (14.5-ounce) can diced tomatoes or seasoned diced tomatoes, drained
1 (5.45-ounce) package sun-dried tomato flavored couscous, prepared according to package directions
6 ounces crumbled feta or goat cheese
¼ cup toasted pine nuts
¾ cup fresh breadcrumbs
paprika, if desired

DIRECTIONS
1) Heat oven to 375°F. Cut bell peppers lengthwise through stems keeping stem halves intact. Cut peppers in half again forming quarters. Discard seeds and veins. Cook in boiling water 5 to 6 minutes or until crisp-tender; drain and place cut side up in 13×9-inch baking dish.
2) Coat large skillet with cooking spray; heat over medium-high heat. Add onion and garlic; cook 5 minutes, stirring occasionally; add ground turkey. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add basil leaves and pepper. Cook 5 minutes, stirring occasionally. Add diced tomatoes and prepared sun-dried tomato flavored couscous; cook 5 minutes or until heated through. Remove from heat; stir in crumbled feta cheese and toasted pine nuts. Mound mixture into pepper quarters.
3) Sprinkle fresh breadcrumbs over filled peppers. Sprinkle with paprika, if desired. Bake 30 minutes or until bread crumbs are golden brown, filling is hot and peppers are tender.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 390
Protein 42g
Carbohydrates 37g
Fiber 6g
Sugars 7g
Fat 10g
Cholesterol 70mg
Sodium 850mg
Saturated Fat 5g
https://www.jennieo.com/recipes/384-turkey-peppers-with-couscous

“Meatless Monday” Recipe of the Week – Vegetarian Slow-Cooker Chili

April 1, 2019 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Hearty Vegetarian Slow-Cooker Chili. A big thank you to Jeannie P. for sharing this recipe! Vegetables and Spices combine to make this week’s recipe. A great side for this Chili would be a fresh baked loaf of Crusty Bread. So Enjoy and Make 2019 a Healthy One!

Hearty Vegetarian Slow-Cooker Chili

Ingredients
1 tablespoon extra light olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 onions, chopped
3 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup frozen corn kernels, thawed
1 zucchini, chopped
1 yellow squash, chopped
6 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried parsley
1/2 teaspoon paprika
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
2 (14.5 ounce) cans diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can low – sodium garbanzo beans, drained
1 (15 ounce) can low – sodium kidney beans, rinsed and drained
2 (6 ounce) cans tomato paste
1 (8 ounce) can tomato sauce, or more if needed
1 cup vegetable broth, or more if needed
crusty loaf bread

Directions
1 – Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, paprika, sea salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.
2 – Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors. Serve with the crusty loaf bread of your choice.

Healthy Stuffed Pepper Recipes

March 28, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website its Healthy Stuffed Pepper Recipes. Just Stuff It with these Delicious and Healthy Stuffed Pepper Recipes. You’ll find recipes like; Turkey Enchilada Poblano Peppers, Squash-Stuffed Roasted Poblano Peppers, and Tuna-Stuffed Peppers. Find these recipes and much more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Stuffed Pepper Recipes
Find healthy, delicious stuffed pepper recipes, from the food and nutrition experts at EatingWell.

Turkey Enchilada Poblano Peppers
In this healthy take on a turkey enchilada recipe, we stuff everything into a roasted poblano pepper shell rather than tortillas to pack an extra serving of veggies into this meal. If you can’t find poblano peppers, you can substitute green bell peppers instead……………..

Squash-Stuffed Roasted Poblano Peppers
When fresh, poblanos have a wonderful, somewhat sweet heat that makes a terrific vessel for rich-tasting butternut squash stuffing. Accompanied by corn tortillas or rice and beans, this makes a special vegetarian entree. Most of the preparation can be done in advance and the recipe can easily be doubled. Look for dark green poblanos about 5 inches long, with broad shoulders at the stem, tapering to a pointy tip. Wash your hands thoroughly after removing the seeds or wear rubber gloves; most of the chile oils are found in the seeds and connective membranes………………..

Tuna-Stuffed Peppers
These tuna-stuffed peppers are ubiquitous in delis all over Susa, Italy………..

* Click the link below to get all the Healthy Stuffed Pepper Recipes
http://www.eatingwell.com/recipes/21581/ingredients/vegetables/peppers/stuffed/

Jennie – O Turkey Recipe of the Week – Cajun Turkey Pasta

March 15, 2019 at 5:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Cajun Turkey Pasta. You’ll be using the JENNIE-O® OVEN READY™ Cajun Style Bone-In Turkey Breast along with Whole Wheat Spaghetti, Cajun Seasonings, Green Onions, Bell Peppers, Cream and Sugar to make this week’s dish. You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy recipes. So Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Cajun Turkey Pasta
Kick your spaghetti up a notch with Cajun seasonings! With green onions, bell peppers, cream and a little sugar, this filling weeknight dinner recipe stays lean at under 300 calories per serving.

INGREDIENTS
2 cups JENNIE-O® OVEN READY™ Cajun Style Bone-In Turkey Breast
½ (1-pound) box whole wheat spaghetti
1 tablespoon olive oil
½ cup diced onion
½ cup diced green bell pepper
3 cloves garlic, minced
1 (14-ounce) can diced tomatoes, not drained
2 tablespoons tomato paste
½ teaspoon sugar
salt and freshly ground pepper, if desired
¼ cup chopped fresh flat leaf parsley
⅓ cup whipping cream
⅓ cup sliced green onions

DIRECTIONS
1) Cook turkey according to package directions. Cut into cubes; set aside 2 cups. Reserve remaining turkey for another use.
2) Cook spaghetti according to package directions. Drain, return to same pan.
3) While spaghetti is cooking, in large skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic. Cook 5 minutes until onion is softened, stirring occasionally.
4) Add tomatoes, tomato paste, sugar, salt and pepper, if desired. Simmer 5 minutes or until thickened. Add turkey, parsley, whipping cream and green onions. Stir until hot. Add turkey mixture to spaghetti. Toss to combine.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 350
Protein 12g
Carbohydrates 54g
Fiber 10g
Sugars 8g
Fat 12g
Cholesterol 30mg
Sodium 55mg
Saturated Fat 5g
https://www.jennieo.com/recipes/829-cajun-turkey-pasta

Wild Idea Buffalo Recipe of the Week – BUFFALO PICADILLO

February 13, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – BUFFALO PICADILLO. Add a little Cuban flare to your Buffalo with this week’s recipe! It’s made using Wild Idea Ground Buffalo. And it’s loaded with Spices and served with Butternut Squash Spirals. You can find this recipe along with all the delicious and healthy recipes at the Wild Idea Buffalo website. Also at the site you’ll be able to order all the Wild Idea Products! Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com

 

BUFFALO PICADILLO
This recipe makes eating well super easy. A favorite Cuban and Spanish “comfort food” dish, that has many variations. I tried a couple, with a hybrid of the two in mind, which is exactly where I landed. Traditionally served with rice, but served on butternut squash spirals it is phenomenal! Adjust spices to your liking – but you are going to love this dish!

Ingredients: (serves 6)

1 – pound Wild Idea Ground Buffalo
2 – tablespoons olive oil
1 – onion, chopped
1 – tablespoon ground cumin
1 – teaspoon oregano
½ – teaspoon cardamom
¼ – teaspoon paprika
¼ – teaspoon cayenne pepper
½ – teaspoon allspice
½ – teaspoon cinnamon
1 – teaspoon salt
1 – teaspoon pepper
1 – green bell pepper, chopped
5 – garlic cloves, chopped
1 – cup of white wine
2 – cups crushed tomatoes
2 – bay leaves
1 – cup of stuffed Spanish olives, cut in half
1 – cup of raisins
chopped cilantro
butternut squash spirals

Preparation:

1 – In a sauté pan over medium high heat, heat 1 tablespoon of the olive oil. Add the onions and all of the dried spices. Stir to incorporate and sauté for about 5 minutes.
2 – Add the remaining tablespoon of olive oil and crumble in the ground buffalo. Using a spoon, break up the meat a bit more as it cooks. Cook for 5 minutes before adding the peppers (reserving ¼ of the chopped peppers to add later) and the garlic and stir to incorporate. Cook for an additional 5 minutes, or until meat is nicely browned.
3 – Add the wine, crushed tomatoes and bay leaves and stir to incorporate. Bring to full heat.
4 – Add the olives and the raisins, and stir to incorporate. Reduce heat to low, cover and simmer for 15 minutes.
5 – Remove cover and add remaining chopped bell peppers. Stir to incorporate and cook for 5 minutes.
6 – Serve over sautéed butternut squash spirals and garnish with chopped cilantro.
Note: I reserve some of the peppers, adding them toward the end, for texture and color, but it isn’t necessary.
https://wildideabuffalo.com/blogs/recipes/buffalo-picadillo

 

Wild Idea Buffalo – 5 LB. PREMIUM GROUND BUFFALO
Our 95% lean ground buffalo comes from steaks, chuck and round. An exceptional healthy, versatile and staple for an improved American diet. Grill-ready, or use in sauces, chili, soups, tacos or other ground meat dishes. This fantastic-tasting value pack will see you through weekday dinners and grill get-togethers.

https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/5-lb-ground-buffalo

Jennie – O Turkey Recipe of the Week – Turkey Sausage and Sassy Scrambled Eggs

February 8, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – Turkey Sausage and Sassy Scrambled Eggs. Made using one of my favorites the JENNIE-O® Lean Turkey Breakfast Sausage Links. These links are so good and always taste so fresh! You’ll also need; Butter, Egg Substitute, Bell Peppers, Green Onions, Hot Pepper Sauce, and Shredded Cheddar Cheese. No one will skip Breakfast with this recipe! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Sausage and Sassy Scrambled Eggs
Spice up your breakfast or brunch with this carb-conscious Mexican recipe. Fluffy scrambled eggs mixed with fresh green onion and bell peppers pairs perfectly with savory lean turkey sausage.

INGREDIENTS
1 (12-ounce) package JENNIE-O® Lean Turkey Breakfast Sausage Links
2 tablespoons butter
2½ cups egg substitute or 10 eggs
½ cup diced red bell pepper
½ cup diced green onions
¾ teaspoon hot pepper sauce
½ cup shredded Cheddar cheese
DIRECTIONS
1) Cook turkey sausage links as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Meanwhile, in large skillet over medium-high heat melt butter. In medium bowl, beat together eggs, bell pepper, green onions and hot pepper sauce. Pour into skillet. Cook 3 minutes or until eggs are set; stirring occasionally.
3) Sprinkle with cheese and stir to combine. Serve with sausages
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 200
Protein 17g
Carbohydrates 2g
Fiber 1g
Sugars 1g
Fat 14g
Cholesterol 75mg
Sodium 590mg
Saturated Fat 7g
https://www.jennieo.com/recipes/136-turkey-sausage-and-sassy-scrambled-eggs

Kitchen Hint of the Day!

January 23, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Bell Peppers…….

Green bell peppers ripen into red ones. Yellow and orange bell peppers are stages along the way. The redder, the sweeter.

Spicy Turkey Breakfast Skillet

December 7, 2018 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have second delicious and healthy Jennie – O Turkey Breakfast Recipe to pass along, Spicy Turkey Breakfast Skillet. This one uses JENNIE-O® Lean Turkey Breakfast Sausage Links along with Onion, Bell Peppers, Hash Browns, Chipotle Chilies in Adobo Sauce, Baby Spinach Leaves, Jalapeño Jack Cheese, Avocado, and Spices. All added together its one delicious Breakfast Skillet! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Spicy Turkey Breakfast Skillet
Some mornings need a serious kick-start. This breakfast skillet recipe is just the thing — chopped chipotle peppers, jalapeño jack cheese and lean turkey sausage. Under 300 calories per serving!

INGREDIENTS
2 teaspoons canola oil
½ cup diced onion
½ cup diced red bell pepper
½ cup diced green bell pepper
2 cups southern-style hash browns
1 (12-ounce) package JENNIE-O® Lean Turkey Breakfast Sausage Links
2 chipotle chilies in adobo sauce, finely chopped
2 cups baby spinach leaves
1 cup shredded jalapeño jack cheese
1 tablespoon lime juice
1 avocado, diced
cilantro leaves

DIRECTIONS
1) In large skillet, heat oil over medium-high heat. Add onion and peppers. Cook 5 minutes or until softened, stirring occasionally; set aside.
2) In same pan, cook hash browns over medium-high heat 10 to 15 minutes or until golden brown, stirring occasionally. Return pepper mixture to skillet.
3) Cook links as specified on the package. Always cook to well-done,165°F. as measured by a meat thermometer. Cut sausage into 1-inch lengths. Add to skillet.
4) Add chipotle chilies and spinach. Stir to combine. Sprinkle with cheese. Stir to combine. Remove from heat. Drizzle lime juice over avocado. Pile avocado in center of skillet. Scatter with cilantro leaves.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 280
Protein 19g
Carbohydrates 16g
Fiber 5g
Sugars 3g
Fat 17g
Cholesterol 65mg
Sodium 610mg
Saturated Fat 3g
https://www.jennieo.com/recipes/747-spicy-turkey-breakfast-skillet

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