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This recipe is a go-to when I have an acorn squash and am looking for something easy to put together. It is filling and delicious! I generally make it for dinner but it would be great for a weekend breakfast too. If this is the only thing I made, I’ll eat two eggs-in-holes, but generally, I’d eat one and have a well-rounded meal with the addition of a piece of olive oil toast and a side salad. You will get… Continue reading »

Hikers, campers, and outdoor lovers have a day to celebrate on August 31st, National Trail Mix Day. Journalist and author Joan Lunden once wrote: “It is not always as comfortable blazing the trail as it is walking on it.” And yet, munching on a ready-to-eat trail mix when the walk gets tough can be lightening. The comforting and nourishing benefits of trail mix are plenty – quick energy boost, easy to store, readily available, and generally an effortless snack preparation.… Continue reading »

Breakfast is the most important meal of the day and what better way to celebrate than National Waffle Day. #NationalWaffleDay falls on Monday, August 24th, and celebrates the anniversary of the very first waffle iron patent issued.  For you to celebrate, we share a favorite banana oat waffle recipe. Oats contain beta-glucan fiber, which helps lower cholesterol and strengthen the immune system. These waffles pair great with fresh fruits and a drizzle of honey for sweetness. This recipe is from… Continue reading »

Being at home more in the last few months has changed many of the ways I have planned meals, cooked, and even grocery shopped. For instance, grocery shopping has become a once per week event instead of the usual three or four times per week. In order to cut back on these grocery trips, I have been intentionally stocking up on freezer foods that I can pull out when needed. To my surprise, my freezer has become so much more… Continue reading »

Beluga lentils commonly referred to as black lentils, hold their shape better and have a firmer texture than green or red lentils when cooked. For this reason, I like to meal prep a batch and use them throughout the week in various ways. They are good as a side dish with a drizzle of olive oil and a sprinkle of salt. They also make a great base for a grain bowl or nice protein addition to a salad. Black lentils… Continue reading »

This has become a favorite cook-out side dish recipe and has a record of close to 10 consecutive appearances at summertime Nordby family cookouts.  I usually serve this with Tostitos Scoops chips but can also be a star solo act.  Double the recipe for lots of left-overs that go quickly in my house. Ingredients 1 can (16-oz) kidney beans, rinsed and drained 1 can (15-oz) garbanzo beans or chickpeas, rinsed and drained 1 can (15-oz) black beans, rinsed and drained… Continue reading »

Has anyone else noticed all the tasty grain and vegetable bowl restaurants popping up everywhere? After stopping into two different shops I noticed they have a few things in common: tasty grain/vegetable bowls, and really high prices! The concept is very simple and easy to recreate at home for a much lower price. Grain Bowl Blueprint: Add about 1/3 cup of whole grains to the bottom of your grain bowl. Try quinoa or brown rice, or skip the grains completely… Continue reading »

“A pantry is like a quiver of arrows, at your back and at the ready.” Abra Berens in her cookbook, Ruffage Pantry staples are more important than ever. For the past several months, I have only been going to the grocery store once a week, which has made me more mindful when planning my weekly shopping trip. Actually, our Meal Planning 101: An Easy Step-by-Step Guide blog has been especially helpful during this time. I like to put some of my… Continue reading »

May is International Mediterranean Diet Month (or #MedMonth) which highlights the Mediterranean-style eating pattern. The Mediterranean Diet focuses on fruits, vegetables, legumes, whole grains, and lean meats. It’s not only backed by research, but it is also delicious and satisfying which makes it a popular eating pattern for many. There are several Med-inspired recipes on our website as well as our sister website MEDinsteadofmeds.com, but if you want to “dip your toes” in the pool of the Mediterranean diet, the… Continue reading »

At a recent Eat Smart, Move More, Prevent Diabetes Cooking School, we demonstrated a simple pasta dish made with vegetables and beans. It is shared below with a few modifications based upon what was available in my refrigerator the night I made this for dinner. I would have also liked to add carrots to this dish but I did not have any at the time. You can substitute the vegetables in this recipe with any others you prefer or have on hand.… Continue reading »