The Everyday Chef: Fruit & Veggie Culinary Creations
Welcome to our Fruits & Veggies—More Matters Everyday Chef column. Let our chefs step into your kitchen weekly and offer sound advice and tips to help you eat more fruits and vegetables by bringing delicious and nutritious food to your table! Visit often for original recipes and culinary techniques that will introduce unique ways to prepare fruits & veggies for your everyday meals.
|Equipped with a curiosity in the kitchen and an appetite for wholesome foods, I want to make your healthy eating journey feel both achievable and sustainable. I’m a registered dietitian, yoga instructor and vegetable lover! Together, we’ll experiment with simple, inexpensive recipes and a dash of nutrition tips. Full Bio||Cooking wasn’t always easy for me. My mother’s culinary skills were limited to boiling chicken and preparing a baked tuna casserole. As a registered dietitian, I spend my time helping people reach their personal nutrition goals through therapeutic diets, performance nutrition plans, and preparing meals as a private chef. Full Bio|
|Swiss Chard & Chickpea Soup
Alex: This soup is a great way to enjoy Swiss chard, especially if you need a break from spinach, kale or other greens. It’s a simple, yet filling one-dish seasonal meal that brings out the true beauty of soup! Swiss Chard & Chickpea Soup
|Savory Lasagna Soup
Andrew: Some days you just want a soup and salad, but need a savory dish to satisfy. This version of lasagna soup uses a low-sodium tomato juice combined with chicken stock to create a full flavored broth. It satisfies the lasagna fix without the lasagna calories!
Get Lasagna Soup Recipe
|Learn to Make Chia Jam for Grape Chia Parfait Cups
Alex: I honestly don’t think I’ve bought jelly since I first learned how to create chia jam. Not only is it easy to make, it’s also packed with fiber, healthy fats and naturally occurring sugar, which can’t always be said with regular preserves or jams. Grape Chia Parfait Cups
|Creamy Corn & Potato Chowder
Andrew: Inexpensive, freezable, easy to reheat, and full of vegetables – the upsides to this chowder recipe are many. I know what you’re thinking … there must be so many calories in this creamy chowder you can’t possible eat it. Wrong! This recipe uses 1% milk and lots of vegetables for a 225 calorie per serving bowl of winter yumminess.
Get Corn & Potato Chowder Recipe
|Shredded Brussels Sprout & Kale Salad
Alex: This Brussels sprout and kale salad is my vegetarian version of my mom’s famous sprout salad. It’s a total flavor and texture overload. Chopped, toasted almonds stand in for both croutons and bacon. They give a salty, crunchy bite that pairs perfectly with the thin, wispy strands of Brussels sprouts leaves. Get Sprout + Kale Recipe
|How To Prep Chiles & Make A Mild Red Chile Sauce
Andrew: When it’s dried, the Anaheim pepper becomes a California red chile. It is the mildest dried chile of them all, offering up a meaty, smoky, chile flavor without all the fire! Try My Mild Red Chile Sauce
|Interested In Performance Nutrition?|
|Check out Andrew’s monthly column on performance nutrition, which focuses on the relationship between nutrition and athletic performance, including the quality and quantity of your fluid and food intake.|
|Are You Getting Enough Iron?
The average American gets more than enough iron each day, buy if you’re exercising regularly or actively participating in endurance activities like running or fast walking, you’re not average. Make sure you are getting enough Iron for your active lifestyle.
The Active Person’s Guide to Getting Enough Iron