Recipe: Roasted Carrot and Chickpea Salad with Dill
Post by Olivia Blodgett, Registered Dietitian and Personal Chef
This salad is a favorite of my personal chef clients. It’s very simple and quite tasty. I love to use rainbow carrots if I can find them and if you’re not vegan, crumbled goat or feta cheese would make a nice addition!
Read MoreA Letter to Clementine (and recipe for her first Birthday Cake)
Post by Olivia Blodgett, Registered Dietitian and Owner
Dear Clementine,
One year ago today you were born. That’s 11 excruciatingly long days after you were due. We were so anxious to meet you and I remember how disappointing it was to wake up every morning and realize I went through yet another night with no signs of labor. Eventually we learned that we had to go into the hospital and have labor induced. You weren’t ready to leave my body but I could no longer provide nourishment for you. This was not at all the setting I planned on giving birth in but I found comfort in knowing we would be safe.
Read MoreRecipe: Summer Vegetable Curry
Post by Olivia Blodgett, Registered Dietitian and Owner
This recipe couldn’t be simpler! Feel free to substitute whatever veggies you have on hand for a quick and easy pantry dinner!
Read MoreRecipe: Beet Burgers
Post by Olivia Blodgett, Registered Dietitan and Owner
By request, here is a recipe from our All American Vegan cooking class. These beet burgers are perfect for summer BBQs since they will hold up well on the grill. Think you don’t like beets? I bet these burgers will change that! Top with avocado for enhanced yumminess!
Read MoreRecipe: Cashew Red Lentil Burgers
Post by Olivia Blodgett, Registered Dietitian and Owner
This recipe is one of my favorites for personal chef clients. The burgers are nutritious, packed full of flavor and are perfect from a culinary perspective, as they form into patties easily and reheat well. Enjoy!
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