BLOG
Eat Smart

It is December and it is SOUP SEASON! There is just nothing better than a warm, cozy bowl of soup on a cold winter night or leftover the next day for lunch. I recently made this soup for my family and my husband commented with an unprompted rating, “I give this an A+”. Let’s just say that not all of my meals get this same type of shout-out, so I interpreted this to mean that this soup is a shining… Continue reading »

Persimmons are not as common in the US as other parts of the world, but we have been seeing more of them – which is great! Persimmons ripen in late fall to early winter here, so you’re probably seeing them on the grocery store shelves now. We recently got some in our produce box, so I’ve been looking for a variety of ways to enjoy this tasty fruit. Persimmons are a good source of many vitamins and micronutrients, particularly vitamin… Continue reading »

Why Overnight Oats? 1. This is one of the fastest recipes to put together that I know of. 2. Oatmeal has a lot of fiber, and overnight oats recipes can pack a good amount of protein as well. This should keep you full for longer, give you a lot of energy to start your day, and fiber helps lower blood sugar. 3. Doing meal prep means you can make these the night before so that it’s something you can grab… Continue reading »

With the holidays fast approaching, it usually means that schedules become busier with less time to make meals at home. Around this time of year, I turn to my trusty slow cooker-both as a time saver and for a warm, comforting meal. For me, it doesn’t quite feel like fall until I bring out my slow cooker and make something involving pumpkin or butternut squash. This chicken and butternut squash dish is my go-to recipe not only for the savory… Continue reading »

My criteria for a weeknight meal: Quick. Easy. Healthy. How can I get a plate on the table in a short amount of time, cook while keeping an eye on my busy infant, and make sure it’s a dish I feel good about eating? I have a few recipes that fit the criteria and that we keep in weekly or bi-weekly rotation. One of them being these Korean Turkey Lettuce Wraps. We make these all the time as it is… Continue reading »

Fall has certainly hit North Carolina which means it is a great time to experiment with spaghetti squash. One of my favorite ways to cook spaghetti squash is in the air fryer. What is Spaghetti Squash? Although in the squash family, spaghetti squash is not as starchy as other varieties. At only 42 calories per cup (compared to 220 calories per cup of spaghetti), this low-calorie swap can help keep your calories on track while boosting your veggie intake. Spaghetti… Continue reading »

Pomegranate Kale Salad Servings: 6 to 8 Ingredients: 1 bunch of kale, stemmed and leaves julienned 1/2 cup pomegranate seeds 1 cup toasted walnuts, chopped Garnish with Parmesan cheese Dressing: 1/2 cup olive oil 1/4 cup white wine vinegar 2 teaspoons Dijon mustard 1 teaspoon honey Salt and pepper to taste Directions: Place washed and stemmed kale in a large bowl. In a small bowl, whisk together the olive oil, vinegar, mustard, honey, salt, and pepper. Pour dressing over kale… Continue reading »

In this how-to video, Dr. Carolyn Dunn shows how to properly use a chef’s knife. Following these simple rules will keep you safe in the kitchen so you can feel confident practicing your own knife skills. The chef’s knife is the workhorse of the kitchen, as it can accomplish many tasks such as chopping, slicing, and dicing food. Learning to use this knife may eliminate the need for other kitchen gadgets that can take up space in the kitchen. Important… Continue reading »

An easy dinner to throw together on a busy weeknight? AND one that serves as a great lunch the next day? These Greek Bowls are just that. They can be made in advance to meal prep for that week’s lunches but they can also be put together quickly for a last-minute dinner (and if there are leftovers – lunch the next day too!). This recipe is flexible, feel free to add or remove anything based on what you have on… Continue reading »

I stumbled across this great recipe for Lemony Artichoke & Quinoa Salad from budgetbytes. It is a refrigerator salad (i.e. doesn’t get limp or soggy) that works great as a side dish or as a light entrée. When I made this recipe I add some crumbled feta cheese (see picture), which I thought was a nice addition to the other flavors in this salad. Lemon Artichoke Quinoa Salad Ingredients 1 cup quinoa  1 fresh lemon  1/4 cup olive oil  2 cloves garlic, minced  1 tsp salt  freshly cracked pepper  1 13oz. can quartered… Continue reading »