HeartCORE’s March Blog by Rachael
March is Nutrition Month! This month’s blog will be outlining the role of the dietitian, as well as highlighting
Read moreDinner
February’s Blog – by Rachael
Winter Blues – Comfort Food Doesn’t Have to Mean Unhealthy We are now approaching our second month of winter and
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Pick up October’s Newsletter!
Hot off the presses! Stop by HeartCORE today to get October’s newsletter. Filled to the brim with all things new
Read more4-Ingredient Zucchini Tater Tots
Ingredients 3 large russet potatoes, peeled 2 zucchinis, about 2-3 cups shredded 1½ teaspoons salt, plus more for sprinkling on
Read moreSmoked Tofu and Quinoa Salad
Ingredients 2 cups water 3/4 teaspoon salt, divided 1 cup quinoa, rinsed well 1/4 cup lemon juice 3 tablespoons extra-virgin
Read morePasta with Kale and Olives
Ingredients 1 medium onion, chopped 1/4 cup vegetable broth or water 1 bunch kale, cut or torn into approximately one-inch
Read moreMashed Potatoes
Ingredients 5 pounds of potatoes ¼ cup margarine or coconut oil 2 tablespoons of salt Directions Cut potatoes into quarters
Read moreVegetarian Chili
Prep Time: 20 Min Servings: 6 servings Difficulty: Easy Ingredients: 11⁄2 cup Cooked brown rice 2 cloves Garlic, minced 1
Read moreMushroom and Tofu Fettuccine
Prep Time: 15 Min Servings: 4 servings Difficulty: Very Easy Ingredients: 8 oz. Dried fettuccine (or 6oz. fresh) 1 tbsp
Read moreMoroccan Vegetable Stew with Sweet Potatoes
Prep Time: 30 Min Servings: 6 servings Difficulty: Medium Ingredients: 2 tsp Olive oil 1 cup Onions, chopped 1⁄2 cup
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