by Weronika Zawora | Apr 27, 2020 | Recipes
Adapted from Prevention Magazine Ingredients: 1 onion, chopped 2 garlic cloves, minced 1 Tbsp. olive oil 3 cups kale, chopped 2 sweet potatoes, diced 1 qt. broth 2 cups pasta shells, cooked Crushed red pepper and Parmesan cheese for topping...
by Weronika Zawora | Apr 13, 2020 | Recipes
Adapted from Food52.com Ingredients: 3 Tbsp. vegetable oil 3 garlic cloves, minced 4 cups Tuscan kale or Swiss chard, stems removed, sliced into ribbons (remove the stems and ribs first) 2 cups cooked black beans (canned are fine) 1 Tbsp. chili powder 1/4 tsp. cumin...
by Laura Lutz | Jun 23, 2019 | Recipes
Although the total time required to complete this recipe is estimated at 45 minutes, baked shells re-heat well. Make these when time allows, and then serve them for a week night dinner along with a side salad of arugula or any other salad green. Also, substitute Swiss...
by Christine Taylor Garner | Oct 14, 2018 | Recipes
This is lovely with a simple grilled fish or chicken: tender beets with a lemon-shallot vinaigrette, greens and feta. Adapted from Cooking Light via My Recipes. Serves: 4 Ingredients 3 medium golden or red beets – trimmed (stems removed) juice and zest of 1...
by Christine Taylor Garner | Oct 7, 2018 | Recipes
I’m pretty sure I discovered this recipe in a magazine while sitting in a doctor’s waiting room. But it is delicious, and healthy, and I make it all the time for clients! Makes 4 servings, and the leftovers make a great cold lunch too. Adapted...
