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.
Read MoreRecipe: 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.
Read MoreRecipe: 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!
Read MoreSweet Potato Corn Muffins
Post by Olivia Blodgett, Registered Dietitian
This is one of the first recipes I remember learning how to make in my Whole Foods Cooking Class at Bastyr University when I was in my grad program. It’s adapted from a recipe in a book called Feeding the Whole Family by Cynthia Lair, who was my teacher. I remember being shocked that you could produce a sweet product without the typical addition of white sugar. The natural sweetness of the sweet potato combined with a small amount of maple syrup yielded a perfectly moist muffin with just the perfect amount of sweetness. I have since adapted the recipe to replace the maple with dates blended in water, for a recipe that is truly void of any added simple sugars. It’s a pretty versatile recipe, any flour and type of winter squash would work well!
Read MoreRecipe: Gazpacho
Post by Olivia Blodgett, Registered Dietitian
Today I harvested my first heirloom tomatoes (they are FINALLY ripening) and along with the hot forecast this week, I couldn’t think of a more timely recipe to share. It is so bright, beautiful and fresh and has turned me from a gazpacho skeptic to a gazpacho lover! I also wanted to take the opportunity to share some beautiful photos that https://ashliebehmphotography.com/ snapped of me preparing this dish recently. Hurry up and make it this week.. we don’t have much time left!
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