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
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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
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 moreApple Roses
Ingredients: to make 6 roses 1 frozen puff pastry/filo dough sheet, thawed 2 red apples Lemon juice (to prevent apples from
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 moreWhipped White Bean Dip
Ingredients 3 (15-ounce) cans cannellini beans, drained and rinsed 1 teaspoon garlic powder 1/4 teaspoon smoked paprika 1/4 teaspoon salt
Read moreZucchini Bread
Ingredients 6 tbsp ground flax seeds ½ c warm water 2 c cane sugar (or light brown sugar) ½ c
Read moreVanilla Icing
Ingredients 1 1/2 cups unsweetened soy milk (or other non-dairy milk) 1 Tbsp pure vanilla extract 1 1/2 cups coconut
Read moreCarrot Cake/Cupcakes
Ingredients 3 cups Flour (you can use Gluten-Free All-Purpose Baking Flour) 1 Tbsp baking powder 1 Tbsp baking soda (if
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