Recipe: Quinoa Tahini Ginger Granola
Post by Olivia Blodgett, Registered Dietitian and Owner
It’s not often I stray from my favorite granola recipe but I thought I’d give something else I try. I doubled this recipe to make 3 large jars of granola that will last me a few months. Feel free to change up the ingredients but I think it’s pretty tasty as is! Read More
Recipe: Baked Mushroom Risotto with Caramelized Onions
Post by Olivia Martino Blodgett, Personal Chef, Registered Dietitian and Owner
Risotto is a dish that I make often for personal chef clients, and although the stirring really isn’t as laborious as some think, I have to admit it is pretty nice to just stick the whole thing in the oven and not worry about it until it’s finished. The rice turned out perfectly tender and the flavors in this dish are deep and savory. The kitchen is smelling amazing right now!
Mushroom Risotto with Caramelized Onions
Recipe adapted from thekitchn.com
Serves 4 to 6
Recipe: Chocolate Chip Cookies (Vegan + GF!!!)
Post By Olivia Martino Blodgett, Registered Dietitian and Owner
These cookies are simply the best. We feature them in our Vegan All American Cooking Class, but since we haven’t offered this class in awhile, I felt that it was unethical for me to keep this recipe to myself. While I am not personally gluten free or vegan, I truly believe these cookies are better than any traditional version I have had. They are crispy on the edges but perfectly chewy in the middle. Being allergen friendly is just an added bonus! Enjoy!
Recipe: Kale and Butternut Squash Lasagna
Post by Olivia Martino Blodgett, Registered Dietitian, Personal Chef and Owner
This recipe is not my creation but it is one that I make often for my personal chef clients. They abosolutely love it so I thought it would be a great one to share. It’s warm and comforting, yet also nutritious and makes good use of seasonal winter produce. Enjoy!
Recipe: Kale and Chickpea Stuffed Spaghetti Squash with Lemon Garlic Sauce