As winter ends, we eagerly anticipate the return of fresh spring flavors straight from the farmer’s market or garden. This colorful salad features unique flavors such as violet vinegar, golden beets, and burdock root, and is sure to liven up your table with a bright welcome to the spring season.
There are many ultimate appetizers to delight in for just about every season of a sport or event. But not every food receives its own national day and leaves the world captivated like this green goodness. While the trick to making perfect guacamole will always be using good, ripe avocados, adding green peas makes it low-fat, equally delicious and the brightest hue of green! When you need a healthy alternative to fatty dips and cheeses, check out this twist by MUIH Nutrition student Ruth Abate, MS.
As the weather gets cooler, it’s so much more tempting to turn to our favorite comfort foods. Who doesn’t love a good slice of pizza? Before you pick up the phone to call your favorite delivery spot, know that there’s a way to enjoy the classics without any of the guilt! Cue this delicious gluten free take on the classic margherita pizza by MUIH Clinical Nutrition Intern Elizabeth Herbert.
This Mediterranean salad recipe by MUIH Clinical Nutrition Intern Elizabeth Herbert combines quinoa with olives, cucumbers, red onions, tomatoes, and feta cheese to provide great flavor as well as make it gluten free. Quinoa is a complete protein, making it a delicious and easy addition to any diet trying to include enough protein during the day.
With the summer heat building, you may be dreaming of delicious foods and cool breezes on Mediterranean coasts. No need to travel for fresh, crisp flavors, though. This simple baba ghanoush recipe by MUIH Cooking Lab Manager Eleanora Gafton will bring the taste of the Mediterranean to you.