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Laurie’s Almond Butter Cookies

Deprived! Sad! Frustrated! These are not words I have EVER used to describe my food. Since I was old enough to help in the kitchen, food has blessed my life.  But, since following the LEAP food sensitivity diet my “food life” is a baby short list of foods I can eat.  This quick 3 ingredient recipe (who counts salt as an ingredient) is perfect for your gluten free sweet tooth.  It actually saved my soul. Before I could introduce untested foods I baked these delicious little gems every other week and ate them sparingly. The world became a better place when my Registered Dietitian sister Laurie sent me this recipe. And, I know Gary would tell you I was easier to live with too!

Laurie created this recipe for herself and her clients who have grain allergies and for her clients who are following the Paleo diet.

1 cup unsweetened almond butter or sunflower seed butter*

3/4 cup cane sugar or honey

1 egg, beaten

1/2 tsp. salt


Preheat oven to 350 F°.

Combine all ingredients in a bowl and mix well.

Scoop tablespoon of dough onto parchment lined baking sheet.

Bake 8-12 minutes, or until begin to brown on bottom (depends on size and oven).

Yield: About 20 cookies ( I make them smaller and get about 30 to 34 cookies)

*I loved the almond butter flavor better and used sugar instead of honey.

You can substitute peanut butter for the almond butter.

We want to have your simple, and  healthy sweet tooth soul filling gluten free treats. Please share– our sweet tooths are waiting!

 

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Registered Dietitian Approved Easter Recipes

Easter has always been right up there for favorite holidays. I am not sure if was that as a Catholic fasting and finally be able to have my chocolate or diet coke on Easter, the Easter Egg hunt or the smell of incense at Good Friday services. (seriously loved that smell as a kid and now it bothers me.) Here are some of my favorite Registered Dietitian approved Easter recipes. Enjoy!

Nicole Rodriquez  RDN, NASM-CPT

Nicole’s daughter Nahla wearing the custom bonnet her mom and grandma made her during her egg hunt last year.

Nicole’s two loves are food and fitness. She says “Show me a person who does not like to eat and I probably won’t trust them.” Nicole had to celebrate one Easter dairy free.  She shares dairy free recipes that turned her favorite holiday into something memorable. @NRodriguezRDN

 

 

 

 

 


Jen Haugen, RDN, LD

Touring the Jelly Belly Factory! We have so many jelly beans for Easter now! (Best jelly beans!) And the guinea pigs (named Carmel and S’Mores) eat lots of greens too.

Check out Jen “aka” the Down to Earth Dietitian’s Strawberry Spinach Salad, which is the perfect blend of sweet and savory at the same time. And the chia seeds are sure to surprise your guests.

 

 

 

 

 


Julie Robarts, MS, MPH, RD, LDN

Julie is the Dietetic Internship Coordinator at Beth Israel Deaconess Medical Center in Boston, Massachusetts. She says her  Shaved Brussel Sprouts and Kale Salad  can make any meal special. She loves the pleasing lemony dressing that pairs nicely with the nutty walnuts, sharp Parmesan and bright greens. @jugglingjuliaRD

 

 

 

 

 


Kristen Chang, MS, RDN, CSSD

Kristen, is an Adjunct Instructor at Virginia Tech in the Department of Human Nutrition, Foods  & Exercise who gets energy from teaching and also a boost of energy from cooking in her kitchen. She loves sharing her Colorful Kale Salad which has minimal ingredients and maximum tasty nutrition. @realfoodforfuel

 

 

 

 

 


Kim G. Beavers, MS, RDN, LD, CDE

Kim is a Registered Dietitian Nutritionist as University Health Care in Augusta, Georgia. She  shares her favorite quick and easy Crustless Spinach Quiche recipe. One serving packs a whopping 23 grams of protein, helping us meet expert’s recommendations of 20 to 30 grams of protein per meal. @Timetoeatwell

 

 

 

 

 


Jill Nussinow, MS, RDN

Jill aka “The Veggie Queen” is a vegetarian, vegan and pressure cooking expert. Quinoa is one of her favorite gluten free grains and it gets “fancied up” with the addition of saffron in her recipe Saffron Quinoa.  This salad can be created with any veggies in season. In summer Jill likes to use green beans, olives and garbanzo beans. Check out her latest book Vegan under Pressure. @theveggiequeen

 

 

 

 

 


At Living Plate, we’re passionate about food. Food as enjoyment and nourishment, and food as way to alleviate health problems and improve your quality of life. We’re dietitians who can cook. Chefs who get nutrition.

 Jean Petrucci, MS, RDN

Jean is a team member at Living plate which consists of dietitians who can cook and chefs who get nutrition. Her family enjoys this super simple way to prepare Grilled Artichokes which can make any meal special. @livingplate

 

 

 

 

 


Wishing you memorable meals this Easter season surrounded by people you love most

We can’t wait to hear what tasty dishes you are serving up this Easter!

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Celebrate National Strawberry Day with our fav Strawberry Schaum Torte Pie

Celebrate National Strawberry Day with our fav Strawberry Schaum Torte Pie

Unless you are from Wisconsin you probably have not heard of Shaum Torte. My childhood is filled with fabulous memories of my sweet Grandma Lily baking Schaum Torte for special occasions. And, I thought  there is no better way to celebrate National Strawberry Day than with juicy strawberries drizzled over one of my favorite desserts – Schaum Torte. Elsewhere this dessert is called Pavlova.  

Schaum Torte

3 to 4 egg whites
¾ cup sugar
¼ tsp cream of tartar
Sugared strawberries

Slice strawberries and gently toss with some sugar and refrigerate for a few hours before serving.

Place egg whites in a large bowl and let stand at room temperature for 30 minutes.

Preheat oven to 275°F.

Gradually beat in sugar, 1 to 2 tablespoons at a time, and cream of tartar on high until stiff glossy peaks form and sugar is dissolved.  

Spread into a greased pie plate and bake for 50-60 minutes or until very lightly browned.

Turn off the oven and let cool in the oven for at least one hour.

Slice into 8 servings. This is so delish you may only get two giant servings  out of it. I have been known to stand at the kitchen sink and just eat a slice or two.

Yield: 8 servings

Serve each slice with a scoop of ice cream, sugared strawberries and a dollop of whip cream.

Tip: When you separate your eggs, make sure not even one baby speck of yolk gets in there. The teeniest speck of fat will prevent your egg whites from whipping up properly.  You also need a really clean mixing bowl.

If you are out of time one of my favorite ways to enjoy strawberries is to slice strawberries and top with half and half and sprinkle with a little sugar and serve with some warm conversation. Gary loves this dessert and you will too!

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A Colorful Vegetarian Dish for the New Year: Harissa Roasted Carrots and Chickpeas

Guest post by Stephanie McKercher MS, RDN 

This simple plant-based recipe is equal parts colorful and nutritious, making it a great way to kick off the New Year. 

This dish may be a bit lighter but it certainly isn’t lacking in festivity or flavor.  Try serving with your favorite cooked whole grains (I love farro) or pile it into a whole wheat pita pocket if you’re looking for a meal that’s more portable!

Harissa Roasted Carrots and Chickpeas
Author: Stephanie McKercher, RDN

Serves: 3
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

 

Ingredients:

  • 1 (15 ounce) can drained, rinsed, and thoroughly dried chickpeas
  • 20 small peeled carrots (about 2 cups)
  • 1 tablespoon harissa (I used Trader Joe’s)
  • 1 teaspoon honey (or maple syrup if vegan)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon toasted sesame oil
  • Salt and pepper
  • ¼ cup pomegranate arils
  • 1 tablespoon runny tahini
  • 1 tablespoon dukkah seasoning (I used Trader Joe’s)

Instructions:

  1. Preheat oven to 400º F and spread chickpeas and carrots on a baking sheet and set aside.
  2. Whisk together harissa, honey/maple syrup, balsamic vinegar, sesame oil, and salt and pepper. Pour over chickpeas and carrots and toss lightly until fully coated. Place baking sheet on center rack of oven and roast until carrots are tender, and chickpeas are golden brown, about 30 minutes.
  3. Remove baking sheet from oven and transfer carrots and chickpeas to a serving dish. Add pomegranate arils, drizzle tahini over top, and sprinkle with dukkah before serving. Enjoy!

Stephanie McKercher MS, RDN is a private practice registered dietitian and virtual nutrition coach based in Denver, Colorado.

Steph creates delicious plant-based recipes and shares mindful living advice on her healthy food blog, The Grateful Grazer, where she strives to prove that nourishing food can look mouthwatering and taste great too.  Connect with Stephanie on Instagram, Facebook, Twitter, and Pinterest

When I’m not in the kitchen, I’m happiest outside, especially now that my husband and I made the move from the Midwest to beautiful Colorado.  In the winter, I love spending sunny days on the ski hills but really, I live for warmer summer months spent camping, practicing photography, and hiking new mountain trails with our dog, Neil Young.  I call my blog The Grateful Grazer because gratitude has been one of the biggest game-changers on my own path toward health and wellbeing…and I also just really love Jerry Garcia. 🙂

Harissa Roasted Carrots and Chickpeas
Serves 3
A Colorful Vegetarian Dish: Harissa Roasted Carrots and Chickpeas
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Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 (15 ounce) can drained, rinsed, and thoroughly dried chickpeas
  2. 20 small peeled carrots (about 2 cups)
  3. 1 tablespoon harissa (I used Trader Joe’s)
  4. 1 teaspoon honey (or maple syrup if vegan)
  5. 1 tablespoon balsamic vinegar
  6. 1 tablespoon toasted sesame oil
  7. Salt and pepper
  8. ¼ cup pomegranate arils
  9. 1 tablespoon runny tahini
  10. 1 tablespoon dukkah seasoning (I used Trader Joe’s)
Instructions
  1. Preheat oven to 400º F and spread chickpeas and carrots on a baking sheet and set aside.
  2. Whisk together harissa, honey/maple syrup, balsamic vinegar, sesame oil, and salt and pepper. Pour over chickpeas and carrots and toss lightly until fully coated. Place baking sheet on center rack of oven and roast until carrots are tender, and chickpeas are golden brown, about 30 minutes.
  3. Remove baking sheet from oven and transfer carrots and chickpeas to a serving dish. Add pomegranate arils, drizzle tahini over top, and sprinkle with dukkah before serving. Enjoy!
Taste Life, with Chere Bork http://cherebork.com/blog/
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The Gift of Dairy! Chorizo and Pepper Jack Egg Bake

final-chorizo-pepper-egg-back-pic 

Holidays are a time of hustle and bustle. This holiday give your family the gift of a home cooked meal that combines the flavor and comfort of dairy foods. This egg dish will spice up your busy day mornings. It is my “go to” prepare ahead of time breakfast dish for “sleepover breakfast company.”

Ingredients:

  • Olive oil or vegetable spray for greasing the pan
  • Olive oil for sautéing
  • 1 medium onion, chopped
  • 1 red pepper, diced
  • ½ pound Mexican Chorizo or other hot sausage, removed from casings and crumbled
  • 10 large eggs
  • 1 ½ cups plain Greek yogurt
  • 2 teaspoons cumin
  • 5 cups blue-corn tortilla chips, broken and divided
  • 1 cup shredded pepper jack cheese
  • 2 scallions, chopped
  • 2 tomatoes, seeded and diced
  • Sour cream
  • Salsa

Grease a 9” by 9” baking dish with vegetable spray or olive oil. In large skillet, heat oil over m edium high heat and add onion and pepper and sauté for 8 minutes, or until soft. Add chorizo and cook for about 4 more minutes, crumbling until cooked through. Remove from heat and cool. Preheat oven to 375°F.

In large bowl, whisk together eggs and yogurt. Spread 4 cups of chips in dish and distribute half of the chorizo mixture on top. Pour half of egg mixture evenly over meat and sprinkle over half of cheese.

Bake 45 to 55 minutes until golden and puffed in center.

Serve a slice of egg bake and garnish with scallions, tomatoes, sour cream and your favorite salsa.

To make 9’ by 13” I add 5 more eggs and ¾ cup more Greek yogurt. You can experiment with the number of eggs and baking time.

 

Chere’s Shortcuts:

I purchase 2 pounds of Mexican chorizo and sauté it (While I am cooking dinner) and freeze it in ½ pound portions in freezer bags. (Sometimes I use less sausage in this recipe)

I chop the red pepper and onions and freeze them in freezer bags. I usually dice 2 peppers and 2 onions and have them handy. ( I sometimes use ¾ of the red pepper and onion)

When I cook this recipe, I omit sautéing the red pepper and onion in olive oil and instead soften the red pepper and onion in a tablespoon of water in the microwave. And then I combine the already cooked sausage and the red pepper and onion.


Not a Mexican sausage fan?

Substitute Italian sausage for the Mexican chorizo, Italian seasonings for the cumin and mozzarella cheese for the pepper jack cheese.  If you want this dish less spicy you can always use a cheddar cheese instead of the pepper jack cheese.

This recipe is adopted from a recipe in the Lunds and Byerly’s REAL FOOD Magazine Spring 2015

I am happy to be an Ambassador for Midwest Dairy and was not paid to write this post. But you must know I love dairy and love to serve dairy recipes to anyone who pops into my home.

picture-of-dairy-foods

Celebrate with Dairy

This busy holiday season; take the time to give your family the gift of home-cooked meals that combine the flavor, comfort and variety of dairy foods. Dairy foods like milk, cheese, cottage and yogurt are so easy to have on hand; are very affordable and are great additions to your meal time table. You can easily serve cottage cheese or Greek yogurt with berries or a cheese tray to accompany any meal for your family or your guests. The 2010 Dietary Guidelines for Americans recommend 3 servings of low-fat or fat-free dairy foods every day for people ages 9 and older.

Basic CMYK

You can find more information, nutrition tips and recipes at Midwest Dairy.

Visit the Midwest Dairy Pinterest page for more dairy-inspired holiday ideas, from home cooked meals to party pleasing recipes and holiday gift ideas.

dairy-good-cookbook-picture

Check out one of my favorite cookbooks – The Dairy Good Cookbook for yourself or as a gift for your family and friends. The cookbook is available wherever books and e books are sold. You can also learn more at Midwest Dairy.

I can’t wait to hear how you wow your family or guests with this egg bake. I can guarantee everyone will want this recipe. Invite me over! I will bake it up for you!

–Love Chere

Chorizo and Pepper Jack Egg Bake
This egg dish will spice up your busy day mornings! Prepare ahead of time as an easy breakfast dish.
Write a review
Print
Ingredients
  1. Olive oil or vegetable spray for greasing the pan
  2. Olive oil for sautéing
  3. 1 medium onion, chopped
  4. 1 red pepper, diced
  5. ½ pound Mexican Chorizo or other hot sausage, removed from casings and crumbled
  6. 10 large eggs
  7. 1 ½ cups plain Greek yogurt
  8. 2 teaspoons cumin
  9. 5 cups blue-corn tortilla chips, broken and divided
  10. 1 cup shredded pepper jack cheese
  11. 2 scallions, chopped
  12. 2 tomatoes, seeded and diced
  13. Sour cream
  14. Salsa
Instructions
  1. Grease a 9” by 9” baking dish with vegetable spray or olive oil. In large skillet, heat oil over m edium high heat and add onion and pepper and sauté for 8 minutes, or until soft. Add chorizo and cook for about 4 more minutes, crumbling until cooked through. Remove from heat and cool. Preheat oven to 375°F.
  2. In large bowl, whisk together eggs and yogurt. Spread 4 cups of chips in dish and distribute half of the chorizo mixture on top. Pour half of egg mixture evenly over meat and sprinkle over half of cheese.
  3. Bake 45 to 55 minutes until golden and puffed in center.
  4. Serve a slice of egg bake and garnish with scallions, tomatoes, sour cream and your favorite salsa.
  5. To make 9’ by 13” I add 5 more eggs and ¾ cup more Greek yogurt. You can experiment with the number of eggs and baking time.
Chere’s Shortcuts
  1. I purchase 2 pounds of Mexican chorizo and sauté it (While I am cooking dinner) and freeze it in ½ pound portions in freezer bags. (Sometimes I use less sausage in this recipe)
  2. I chop the red pepper and onions and freeze them in freezer bags. I usually dice 2 peppers and 2 onions and have them handy. ( I sometimes use ¾ of the red pepper and onion)
  3. When I cook this recipe, I omit sautéing the red pepper and onion in olive oil and instead soften the red pepper and onion in a tablespoon of water in the microwave. And then I combine the already cooked sausage and the red pepper and onion.
Taste Life, with Chere Bork http://cherebork.com/blog/
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Gluten Free Chocolate Chip Cookie Bar

finished-chocolate-chip-bars

Who knew I would adore Sorghum?

I am seriously deprived. Why? A year ago, I was diagnosed with a gluten sensitivity. I am constantly feeling deprived. Wisconsin Fish Frys are a thing of my past as I cannot eat the glorious breaded perch fillets, oil dripping golden deep fried cheese curds and onion rings. And dang! Beer is now off the libation list for me. My last fish fry was my “last fish fry” as I brooded and felt sorry for myself as I ate my broiled perch drinking a glass of water (not many Wisconsin bars serve gluten free beer) while I watched Gary scarf down his savory gluten laded fish fry washing it all down with a nice Wisconsin beer.

I am constantly on the hunt for recipes with minimal ingredients that are replacements for my “old gluten filled life.”  I scored. I have been looking for a chocolate chip cookie recipe that is easy to make and does not have a ton of “extra” ingredients. This recipe is the best replacement ever in the entire universe for chocolate chip cookies. I mean UNIVERSE! The white flour you normally use is replaced with sorghum flour. Did you hear me right? Sorghum!

Thirty plus years ago, as a dietetics major at the University of Wisconsin – Stout, we “sorta studied” the ancient grain sorghum. Today its popularity is soaring because it is naturally gluten free and non-GMO. Sorghum is also loved by the sustainable peeps as it is called a “green” crop as it requires less water and fewer nutrients to produce high yields when compared to corn. But why I love it most is that sorghum is a food that gives me my “normal life” back with recipes that taste great and enjoy serving to people who always eat gluten and think gluten free foods are not tasty. This recipe proves that wrong! Ta Da here is your number one replacement to gluten filled chocolate chip cookies with a nice amount of ingredients.

Gluten Free Chocolate Chip Cookie Bar

dough-in-the-bowl

  • Preheat oven to 350°F.
  • In medium bowl mix the Nu Life Market’s Gluten Free All Purpose Four, salt and baking soda. Set aside.
  • In a separate bowl use a hand mixer or a stand mixer and cream together the butter, brown sugar and white sugar. Scrape down the sides of your bowl.
  • Beat in the vanilla and eggs until well mixed.
  • Slowly add the flour mixture into the butter mixture.
  • Fold in the chocolate chips
  • Spread in a greased 9” x 13”glass pan or a greased cast iron skillet.
  • Bake for 15 to 18 minutes until golden brown. Enjoy!

dough-in-the-oven

*When I bake these dairy free I use Nutiva® Nurture Vitality Shortening which is a blend of red palm and coconut oil and works great!

enjoy-life-chocolate-chips

** My favorite dairy free chip is made by Enjoy Life Foods® which have dark and milk chocolate chips. All Enjoy Life products are free from the top 8 allergens: wheat/gluten, dairy, peanuts, tree nuts, egg, soy, fish and shellfish.

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You are guaranteed to brighten someone’s day when you bake these gluten free bars for your bake sales.

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