Flourless Dark Chocolate Brownies with Miso Frosting

Post by Olivia Blodgett, Registered Dietitian

I was sitting on the couch the other night when I decided I just had to have a brownie. I remembered the brownies we used to make in our Vegan Comfort Foods Cooking Class and whipped these up super quickly. They only take a few minutes to make and come together really easily with some pantry staples. To take these up a notch I added this flavorful frosting that has a a lot of depth from the miso. Good luck not eating the whole pan all at once!

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Recipe: Delicata Miso Ramen

Post by Olivia Blodgett, Registered Dietitian

Recipe adapted from epicurious.com

I came across a version of this recipe on Instagram and knew I needed to try it immediately. This year we grew only 6 delicata and while the number was slightly disappointing, it has inspired me to do something really special with each and every one of them. This soup was the grand finale for my final delicata. As I enjoy the nourishing comfort of this soup on a rainy day, I dream of the sunny afternoon in August I harvested this squash.

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Recipe: Slow Cooker Chicken Posole

Post by Olivia Blodgett, Registered Dietitian

I aboslutely love this soup! It’s super simple to make but what truly make it shine is the toppings. It’s all about the toppings. Pile on radishes, sour cream, cilantro, lime wedges, avocado and of course, tortilla chips. With Thanksgiving right around the corner, keep this week’s meals simple with this tasty recipe. Easily made vegan by replacing the chicken with pinto beans at the very end of cooking and reducing the time to 4 hours.

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Recipe: Roast Chicken Thighs with Beets and Greens

Post by Olivia Blodgett, Registered Dietitian

I recently had a personal chef client ask me if I ever prepare meat. The answer is yes, I sometimes do. Meat was a rareity in my household until more recently when I discovered that my daughter enjoys eating it. Given that she can be somewhat of a picky eater, I get pretty excited about any food that is a “yes” so here we are, increasing our meat consumption as many people are now working to decrease theirs.

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Recipe: Raw Butternut Squash Salad with Brown Butter, Hazelnuts and Currants

Post by Olivia Blodgett, Registered Dietitian

This recipe is not my own but I have to share it because you need to know about it. We are in it for the long haul with winter squashes, root vegetables and potatoes off all kinds. No more tomatoes, zucchini and corn for another 9 months (ugh), so here is a fantastic recipe to make this reality a little easier to swallow. We all know butternut squash is delicous roasted or as an addition to soups and stews, but did you know it can also be eaten raw? This salad is incredible and probably my single favorite recipe from my absolute favorite cookbook. You’ve gotta try this one!

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