Search Results for: slow cooker

50 Plant Based Super Bowl Snacks

A round-up of 50 plant based Super Bowl snacks and appetizers for the 50th Super Bowl! All vegan or vegetarian and dietitian-approved!  Happy Friday, friends! When it comes to the Super Bowl, you know I’m mostly in it for the snacks, right? Okay, and the commercials and halftime show. But mostly…SNACKS. Which is why I rounded-up FIFTY of the best plant based super bowl snacks and appetizers for Super Bowl 50! Enjoy and happy snacking this weekend!

Vegan Loaded Sweet Potato Nachos via The Foodie Dietitian

Grilled Corn, Tomatoes, and Avocado in Bread Cups via Food, Pleasure & Health

Roasted Red Pepper Hummus Cucumber Bites via Chocolate Slopes

Sweet and Spicy Popcorn Snack Mix via The Lean Green Bean

Healthy Creamy Corn & Avocado Dip with Chipotle Popcorn via Abbey’s Kitchen

Roasted Beet & Poppy Seed Hummus via Healthy Bites

Buffalo Cauliflower Wings with Blue Cheese Dressing via The Foodie Dietitian…

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The Foodie Dietitian’s Top 10 Recipes of 2015

A round-up of the top 10 most viewed recipes on The Foodie Dietitian Blog in 2015. Cheers!Happy New Year’s Eve, friends!

On Mindful Monday, I’ll reflect on the year past and where I’m heading but today I wanted to end 2015 on a delicious note, rounding up the top 10 recipes of 2015! These are the recipes that had the most views this year. Enjoy!

10. Vegan Butternut Squash Tempeh Tacos with Salsa Verde 

9. Crispy Brussels Sprouts with Thai Sauce

8. Eggplant Parmesan Spaghetti Squash Boats

7. Slow Cooker Baked Apples

6. Chipotle Inspired Vegan Burrito Bowl

5. Easy Vegan French Toast 

4. Slow Cooker Butternut Squash and Kale Lasagna

3. The Best Way to Cook Salmon: Slow Cooked Salmon

2. Vegan Green Goddess Dressing1. Vegan Loaded Sweet Potato

Wishing you all a very Happy New Year! Steve and I will be taking a midnight yoga class to ring in the New…

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Dairy Free Whole Wheat Butternut Squash Waffles

A festive and healthy holiday breakfast or brunch dish! These dairy free whole wheat butternut squash waffles are made with whole grains and no refined sugars. Light, fluffy, and deliciously sweet, your family and guests will go nuts for them. I totally went on a butternut squash bender last week. First, the butternut squash banana bread. Now, THESE. WAFFLES.

Maybe it’s because I have a soft spot for the underdog squash. Maybe it’s because I overdid pumpkin earlier this fall. Maybe it’s because I like when my skin is glowing orange from all the squash I’ve been eating (kidding).

But really, bring on the butternut bender. Because there could be worse things. I’ll take a bender full of fiber, vitamins A and C, potassium, magnesium, and antioxidants any day. I also wouldn’t object to these waffles any (every) day either. Steve’s a HUGE waffle fan. So much so that we got a waffle…

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50 Healthier Thanksgiving Recipes

Happy Friday ya’ll!

In the spirit of I-can’t-believe-it’s-almost-Thanksgiving, I’m throwing 50 healthier Thanksgiving recipes at you. We’re talking apps, salads, soups, mains, sides and most importantly, dessert.

Happy menu planning!Appetizers

Butternut Squash and Sage Crostini via The Foodie Dietitian

Cheese Fondue in a Roasted Pumpkin via Mom’s Kitchen Handbook

Sweet Potato Polenta Bites with Thyme-Marinated Mushrooms via The Foodie Dietitian

Creamy Blue Cheese and Persimmon Crostini via Mom’s Kitchen Handbook

Kid-Friendly Cheddar and Apple “Turkey” Appetizer via Holley Grainger

Kabocha Flatbread with Rosemary Roasted Grapes and Shallots via Nutritioulicious

Low-Fat Asian Holiday Cocktail Meatballs with Hoisin Apple Glaze via Abbey’s Kitchen

Wild Blueberry and Pomegranate Bruschetta via The Foodie Dietitian 

Soups & Salads

Vegan Butternut Squash Soup with Cardamom via The Foodie Dietitian  Award Winning Vegan Sweet Potato Soup via The Nutty Nutritionist

Vegan Savory Squash Stew via Simple Swaps

Fall Kale and Brussels Sprout Salad via Nourish Breathe Thrive

Persimmon, Pomegranate, and Pistachio…

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Indian Street Corn (with curried yogurt sauce)

A spin on Mexican street corn, this Indian-inspired version is topped with a curried yogurt sauce. Try Indian Street Corn at your next barbecue! 

Growing up, I was obsessed with corn on the cob. Probably because I slathered it in butter and salt (let’s be real). But beyond the salt and butter, there was something else symbolic about corn on the cob gracing our table. It was a sign that summer was here and here to stay (for a few months at least). My Mom always boiled corn on the cob so the fact that I don’t have a grill right now (#cityliving) to grill ears of corn doesn’t bother me. But don’t get me started on the wish list of foods I wish I could grill right now…

Grilled corn is the best though, IMO. Especially Mexican street corn, which is grilled corn with some combo of sour cream, lime, chili…

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Friday Foodie Dietitian Favorites 3.27.15

Friday Foodie Dietitian Favorites – my faves for the week – recipes, mindfulness, and inspiration.

On TFD This Week 

Did You Take the #EatMindfully Challenge?

Roasted Radish & Ricotta Crostini 

Fave Recipes

Carrot Cake Quinoa Bars with Cream Cheese Frosting via Healthfully Ever After (obsessed with carrot cake with cream cheese frosting so I’m all love this healthy twist)

Vegan Potato Nachos via Delish Knowledge (this girl knows her vegan nachos)

Slow Cooker Vegan Chickpea and Potato Curry via The Pretty Bee (curry? slow cooker? done and done)

Sweet Citrus and Spice Salmon Sliders via Jenny Shea Rawn at My Cape Cod Kitchen (these sliders look bomb!)

Grilled Vegetable Tart via Craving Something Healthy (leftover grilled veggies? throw ’em in a tart for a quick dinner!)

Fave Mindfulness Inspiration

Everything the Buddha Ever Taught in Two Words via The Elephant Journal (hint: it has something to do with change)

How Meditation Can Help Us Evolve…

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Coconut Brown Rice Pudding

By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win prizes associated with the contest. I was not compensated for my time.

A delicious, hearty breakfast that can easily be transformed into a healthy dessert, {vegan} coconut brown rice pudding made in the slow cooker, spiced with cinnamon and minimally sweetened. 

When I saw the theme for the USDA Rice Federation contest via Recipe Redux, there was no question as to what I would make. A food from my childhood that I’ve never made and haven’t even eaten in years. Rice pudding.

Growing up, my family used to frequent this Greek restaurant that my Dad actually designed (he’s an architect). And besides always ordering the avgolemeno (lemon, chicken and rice) soup, I always used to ask for rice pudding at the end of my meal. And of course, I…

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