Recipe: Smoky Lentil Soup

Post by Olivia Blodgett, Registered Dietitian

One of my menu planning methods for personal chef clients is to look through my photos to remind myself of what I have made in the past. All of those food photos actually do serve a purpose! I made this lentil soup a couple of months ago and it was a big hit with all of my clients. Let’s fill up on these hearty soups while we can, spring might be right around the corner 🙂

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Recipe: Winter Nourish Bowls with Orange Miso Sauce

Post by Olivia Blodgett, Registered Dietitian

One thing that really gets me through the winter is roasted vegetables, and there truly is no meal I’d rather have than a big giant bowl of them, smothered in a yummy sauce. I cannot take credit for this recipe; it’s from http://dishingupthedirt.com/. However, I’ve already shared it with two clients today and felt that many more people could probably benefit from it.

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Recipe: Citrus Salad with Creamy Poppyseed Dressing

Post By Olivia Blodgett, Registered Dietitian

I went into the vaults of our old cooking class packets and found this recipe from our Healthy Holidays class that I absolutely love! Have you ever had creme fraiche before? It is truly a special ingredient and makes this dish really stand out. Substituting some of the oranges for blood oranges makes the dish even more beautiful. The segmenting of the citrus is a bit time consuming, but slowing down and doing a mindful task such as this is always a good practice, especially during a hectic time like the holidays! Enjoy and happy holidays!

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Recipe: African Bean Soup

Post By Olivia Blodgett, Registered Dietitian

It’s definitely, soup season! It seems like it’s really cold across the country right now, but luckily I have a recipe to keep you warm! This soup is one of my staples. It’s easy, flavorful and nutritious. I hope you enjoy!

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Recipe: Winter Squash and Mushroom Risotto

Post by Olivia Blodgett, Registered Dietitian

This is another recipe from my favorite cooking class we used to offer, Autumn Harvest. We served this risotto alongside the roast chicken and veggies. We added some parmesan cheese in at the end but I have included the vegan version with cashew cream, as well. Honestly, the recipe is still nice and creamy without either addition. The long, slow process of cooking and stirring the arborio rice with the hot broth releases starches that contribute to a very super creamy, savory and comforting final product. If you have never made risotto before, don’t be intimdated! It’s actually quite simple and not that labor intense. It just requires a little bit of patience but I find the stirring and waiting process very meditative. Enjoy!

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