Tag: Quick and easy

Artichoke Panache

April 17, 2020

Malaika Bagoudou, HCTP January 2018 Les Graines de Vie’s artichoke panache is an “eye-catching dish.” Rich in antioxidants and low in fat, it is also high in fiber and loaded with vitamins and minerals. For this flavorful and colorful artichoke panache, use only the very freshest grape tomatoes and spring mix. INGREDIENTS: 1 tablespoon tamarin sauce 1 tablespoon rice vinegar 1 tablespoon sesame oil 1 teaspoon minced ginger 1 teaspoon black pepper 1 cup grape tomatoes, halved 1 can … More Artichoke Panache

Immunity-Boosting Smoothie

April 15, 2020

Marina Sassman, HCTP March 2017 Accelerated Building immunity is super important for your daily life to protect you from various diseases, bacteria, and viruses. This applies every day, not just in the challenging times of today. This smoothie supports your health, is great for both men and women, alkalizes your system, and acts as an anti-inflammatory aid. It’s full of vitamins, minerals, and nutrients, including vitamins A, C, E, and K; iron; chlorophyll; and the amino … More Immunity-Boosting Smoothie

Vegan Carrot Waffles

April 2, 2020

Gabriela Moran, HCTP November 2017 This recipe for carrot and waffle lovers is perfect for those with lactose and gluten sensitivities. It’s easy to make and can be accompanied by any side of your choice! INGREDIENTS 1 banana 1 cup oat flour (Make it yourself by blending rolled oats in a blender until very fine.) 1/2 … More Vegan Carrot Waffles

Gluten-Free Pumpkin-Spiced Cauliflower “Oatmeal”

March 31, 2020

Kristy Baranovskis, HCTP November 2018 This hearty cauliflower bowl is gluten-free, dairy-free, and gut-friendly. Made with cauliflower in place of oats and topped with fresh fruit and nuts, this healthy low-carb breakfast can be made in just five minutes! INGREDIENTS 1 cup raw riced cauliflower 1/3 cup pumpkin puree 1 teaspoon pumpkin pie spice 1/3–1/2 … More Gluten-Free Pumpkin-Spiced Cauliflower “Oatmeal”

Coconut Macadamia Snack Bites

March 6, 2020

Melissa Williams, HCTP July 2013 Inspired by the always yummy white chocolate macadamia nut cookie, these snack bites are made without refined sugar and are dairy and gluten free. They make the perfect on-the-go snack or sweet treat for when the moment strikes. Plus, they are easy to make and they require no baking! INGREDIENTS  … More Coconut Macadamia Snack Bites

Instant Pot Mexican Quinoa

February 6, 2020

Kiran Smith, HCTP March 2016 This Instant Pot Mexican recipe combines quinoa, black beans, corn, tomatoes, and more into a delicious, plant-powered meal. INGREDIENTS 1 tablespoon olive oil 1/2 onion, diced 2 cloves garlic, chopped 1 can black beans, rinsed and drained 1 can fire-roasted diced tomatoes, undrained 1 cup corn (frozen or canned – … More Instant Pot Mexican Quinoa

Winter Miso Rice Bowl with Marinated Mushrooms and Crispy Kale

January 28, 2020

Martina Zand, HCTP January 2012 This bowl is the definition of warmth and comfort for the winter. It is super quick and delicious. Yes, it looks like a long list of ingredients, but I promise it takes less than 30 minutes to assemble everything. All you need is leftover brown rice or any kind of … More Winter Miso Rice Bowl with Marinated Mushrooms and Crispy Kale

Pear and Fennel Salad

January 16, 2020

Sílvia Taveira de Almeida, HCTP August 2019 This salad’s main ingredients have amazing nutritional benefits. Fennel eases digestion, and its aniseed flavor is so comforting when you want to add something a bit sweet to your salad. Pears are low in calories and high in nutritional value, both on the digestive and respiratory front. INGREDIENTS … More Pear and Fennel Salad

Pomegranate Avocado Dip

December 5, 2019

By Drew Martino, HCTP March 2015 Who doesn’t love a good dip? And I mean a really good, can’t-stop-eating dip. But when you find one that’s actually healthy and good for your gut? It’s a win-win. This dip is amazing, and it’s great to bring to parties. Every time I serve it, it’s a total … More Pomegranate Avocado Dip

Roasted Rainbow Carrots

October 8, 2019

By Kayla Brandon, HCTP January 2019 As the weather cools down, it’s time for a new season of produce, including root vegetables, like sweet potatoes, beets, and my personal favorite, rainbow carrots. There’s something about roasting carrots that feels grounding and nourishing, making it the perfect autumn pastime in the kitchen! Carrots are rich in … More Roasted Rainbow Carrots

Vegan Pumpkin Alfredo

October 4, 2019

By Blair Powers, HCTP October 2018 Reducing my food waste was the inspiration behind this perfect fall dish! I was left with extra pumpkin puree after making a loaf of chocolate chip pumpkin bread, and I knew if I put it in my fridge to use later, it would more than likely end up going … More Vegan Pumpkin Alfredo

Chickpea Masala

September 24, 2019

By Alexandra Bartee, HCTP May 2018 Now that fall is here, our kitchens need some warm, comforting recipes that are EASY and HEALTHY. Agreed? This chickpea masala is quick and simple and will warm you from the inside out. It is fully plant-based and gluten-free, so this nutrient-dense meal will digest easily without leaving you feeling … More Chickpea Masala

Sippable Pumpkin Pie

November 19, 2015

By Jessi Andricks I am lover of all things fall – the colors, the holidays, the festivities, and especially the flavors. Squash and pumpkin become staples in my diet as soon as September hits. I immediately want to start roasting squash and baking pies.

Tropical Porridge

November 5, 2015

By Vara Vach This hearty porridge is a celebration of “East meets West”! Using local ingredients available in a tropical land and simply preparing it like Western culture does with oats.

Quick and Simple Turkey Chili

October 29, 2015

By Jessi Andricks Turkey chili has always been a favorite of mine, especially with my mom’s recipe. After years of not eating meat, this was one of the first recipes I made again and the very first “meat” recipe to share on my blog.

Buckwheat, Beet and Apple Porridge

October 20, 2015

By Nathalie Fraise Before attending Integrative Nutrition, I felt very intimidated by cooking. I didn’t have much experience in the kitchen, and I felt overwhelmed by all the conflicting information out there on what constitutes a healthy meal.

Simple Braised Kale with Apples and Carrots

October 16, 2015

By Dr. Jennifer Weinberg I learned at IIN to appreciate the power of simple foods in their whole food state, and this dish beautifully highlights how delicious simply prepared real food can be!

Your Daily Dose of Magnesium Smoothie

October 12, 2015

By Yvonne Wilhelmi I created this recipe based on a client’s request to reduce the need to take supplements. I call this type of recipe a “functional recipe” because it serves a purpose – in this case, to replace a 400 mg magnesium pill per day with natural food.

Red Lentil Fettuccine with Soyrizo Ragu

October 2, 2015

By Ciry Deissl-Gibbs This dish is simple, delicious and nutritious. This is the first 100% plant-based dish that I made for my family and they truly loved it.

Quick and Easy Vegetable Stir Fry

September 8, 2015

By Bridget Shannon As a dancing, soccer-playing, religion class-attending child, I remember being chauffeured around in the back of my mom’s mini van with a fast food stop somewhere in between activities. Tuesday was personal pan pizza day at Pizza Hut. My favorite!

Zucchini Pancakes

September 7, 2015

By Shannon Brennan-Cressey When I first enrolled at Integrative Nutrition, I thought the only healthy way to eat was low fat, low carb, and low calorie. I ate the same things over and over again and developed many food intolerances by overdoing it, yet I was never satisfied.

Gluten-Free Granola

September 5, 2015

By Diana Chaplin As a busy working mom, I’m all about practicality when it comes to food. I love recipes that can be put together in 10 minutes or less, popped in the oven, and not only come out delicious and healthy, but would also pass the test with my little picky eaters.

Zucchini Noodles with Creamy Roasted Red Pepper Sauce

September 4, 2015

By Kelsey Cook While I was a student at Integrative Nutrition, one of the most important things I learned was that there is not one diet that will work for everyone.