Blog

Marinated Lentils with Spiced Walnuts and Basil

Recipe by Molly Baz in Cook This Book  

Talk about an easy way to flavor your lentils!  The walnut oil is warm and earthy, until you get a hint of sweet from the golden raisins. Finishing this dish with good quality feta and literally lotsa basil balances the dish so it’s not too heavy. I love this even the next day, when the flavors really come together. I’d highly recommend enjoying this as your lunch or mid-afternoon snack.

Read more

Blistered Green Beans with Tomato-Almond Pesto

Recipe courtesy of Bon Appetit

Don’t let memories of overcooked, dull green beans cause you to overlook this absolutely incredible dish. The beans cook quickly in the pan, allowing them to keep their beautiful green color and have a slight crunch with each bite. However, the true star is the tomato-almond pesto. I love this recipe because it makes more pesto than you may need, so save it to put on literally anything else and you’ve immediately elevated that food.

Read more

10 Everyday Uses for Seeds

It is no secret that seeds are small, but nutritionally mighty. Packed with anti-inflammatory nutrients like heart-healthy fats, protein, fiber, and antioxidants (among a ton of vitamins and minerals), it’s no wonder we call them little powerhouses of health. And don’t think you need to consume a huge serving to reap the benefits – a little spoonful goes a long way. Here are some simple ways to incorporate seeds into your every day:

An Egg Substitute

Substitute an egg with chia seeds or ground flax when baking.

Read more

Easy Breakfast Cookies

Recipe by Erin Pellegrin RD, LDN

No, you’re not seeing things. There are only four ingredients in this recipe! Who doesn’t love that? Everyday items and simple pantry staples allow you to whip these together in no time. Plus, that last ingredient can vary greatly, so be creative. Want something a little more decadent? Add those chocolate chips. Or try dried fruit for some color and a hint of sweet. If you’re feeling adventurous – maybe you try both?!

Read more

Farro with Toasted Fennel, Lemon, and Basil

Recipe by Alison Roman in Nothing Fancy

I’ll be honest – I didn’t think I’d like this recipe as much as I did. However, the fennel and lemon pairing is so surprisingly tasty! Plus, there’s something magical that happens to these flavors when heat is thrown into the mix. Both the fennel and lemon can sometimes be quite strong, but let them cook on the stovetop together and their flavors settle a bit. 

Read more

Beans, Legumes, and Pulses – Oh My!

No matter what you want to call them, they each are a part of our plant food family! Even though beans, legumes, and pulses are used interchangeably, they do have distinct meanings.

Did you know?

A legume refers to the entire plant: leaves, stems, and pods. A pulse is the edible seed that is typically inside the pod, which includes beans, lentils, and peas.

Read more

Vegetarian Chili for Two

Recipe courtesy of One Dish Kitchen

You may recognize this recipe. I’ve made this before for a few Unite for HER events, but I think it’s just too good not to share here! I love a good chili recipe, but it usually yields so much! If you want a bowl of comfort, but don’t feel like pulling out the slow cooker or stock pot, definitely try this out. Plus,

Read more

Oven Baked Brothy Beans

Recipe courtesy of Justine Snacks

I love a good bean dish, especially when the beans are the star of the show. This recipe calls for simple ingredients that create quite a depth of flavor. You might think this is best served as an appetizer, but I say let it stand alone and enjoy each and every bite (because you will!).  

Read more

Plantuary: Getting Started in 3 Steps

By Erin Pellegrin RD, LDN

We are officially into week two of Plantuary! Maybe you’ve seen the videos introducing our January initiative or perhaps you learned a little more about what it means to be plant-based from our blog (maybe you did both!). Even if this whole Plantuary thing is news to you, let’s share a few easy ways you can get started.

Read more