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 moreLunch
4-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 moreVeggies in a Blanket
Ingredients 1 Whole Wheat Tortilla 2 tablespoons of Hummus 1/3 cup spinach 1/8 cup shredded carrots Directions Spread the hummus
Read moreWarm Vegetable Salad with Rosemary
Prep Time: 35 Min Servings: 6 servings Difficulty: Easy Ingredients: 1 Eggplant, unpeeled cut in 2 inch cubes 2 Red
Read moreStuffed Acorn Squash
Prep Time: 35 Min Servings: 6 servings Difficulty: Medium Ingredients: 3 Acorn squash, halved lengthwise and seeded 2/3 cup Quick-cooking
Read moreLentil Burgers
Prep Time: 40 Min Servings: 4 servings Difficulty: Easy Ingredients: 1 Can of lentils, drained 2/3 cup Rolled oats 1⁄4
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Individual Provencal Vegetable Tarts
Prep Time: 45 Min Servings: 5 servings Difficulty: Medium Ingredients: Dough ¼ cup/30 g toasted, skinned hazelnuts 1 cup/115 g
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Eggplant Parcels in Smoked Tomato Sauce
Prep Time: 1 Hour Servings: 4 servings Difficulty: Advanced Ingredients: Eggplant and filling 9 dried apricots, halved and soaked for
Read moreCrispy Fish Sandwich
Prep Time: 20 Min Servings: 6 servings Difficulty: Easy Ingredients: 1 lb. Fresh or frozen fillets (sole, perch or tilapia)
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