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Holley Grainger’s PB and Strawberry Sushi

Gotta love July… with the sizzling hot summer weather and the start of the back to school excitement.

And, when you think “school,” you think “Oh no I have got to make school lunches again.”

No worries we have you covered. I asked Holley Grainger MS, RD “aka the lunchbox queen” for one of her lunch box favs. Begin this school year with this fresh, fun lunch idea. All you need is 5 minutes and 3 ingredients. Your kids and you will adore this tasty lunch! Thank you Holley!

Holley Grainger’s PB and Strawberry Sushi
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Ingredients
  1. 1 whole wheat tortilla
  2. 2 tbsp. natural peanut butter (can use sunflower seed butter or almond butter)
  3. 1 cup diced strawberries
Instructions
  1. Place tortilla on a cutting board and spread with peanut butter. Making sure the peanut butter reaches the edges.
  2. Dice the strawberries and place on the edge of the tortilla in a line.
  3. Roll strawberries in the tortilla.
  4. Ensure the edge is “sealed” with peanut butter.
  5. Cut roll into 1 inch squares and arrange on a plate/ lunch box with cut side facing up.
  6. Enjoy! See the smiles on your kid’s faces!
Nutrition
  1. Serving Size: 1
  2. Calories 379
  3. Fat 18 grams
  4. Carbohydrate 42 grams
  5. Protein 12 grams
  6. Sodium 247 mg
Taste Life, with Chere Bork http://cherebork.com/blog/

Here 125 healthy lunchbox ideas from Holley the “lunchbox queen.”

Holley promises that these lunchbox ideas will help you cut back on the mommy/ daddy guilt. They will empower you to try new foods with your child. And they will help your children enjoy many new foods that are tasty and will not break the bank for you.

#healthylittlelunchbox

Holley Grainger, MS, RD is a nationally recognized nutrition and lifestyle expert as well as a wife, mom and business owner. She does her best to keep it real and have fun with her family, readers, and clients all while balancing a sink of dirty dishes, an adventurous teenager, a kindergartener that lives for endless games of hide-and-seek, and a glass of red wine. Holley’s blog, Holley Grainger Nutrition, shares simple, healthy, flavor-packed meals as well as practical and doable nutrition advice. Holley believes in the power of visual communication and storytelling so showing her readers how to do something (versus telling them) makes her a standout online video star (with over 900 videos to her name including ones for brands such as Cooking Light, MyRecipes.com and Southern Living). 

The former nutrition editor for CookingLight.com and MyRecipes.com, she has instructed millions of accomplished and aspiring home cooks on how to make simple, healthy, family-friendly meals through online video, media appearances, speaking engagements, national and local news, and social media. Holley lives in Alabama, with her husband and two young daughters, Ellie and Frances. Make sure to find and follow Holley cooking up new recipes for with her adorable girls on FacebookInstagram and YouTube

Give this recipe a try! Holley and I can’t wait to hear from you!

@cherebork #dietitianlifecoach

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Jen Haugen’s Chicken Sausage Scramble

This month I want to highlight Jen Haugen, RDN, LD the Down to Earth Dietitian and mom who adores her family by creating amazing meals to nourish their bodies and soothe their spirits. Her recipes are practical for the busy on the go mom and perfect for you too!

Tired of your same old breakfasts?

Instead of toast and eggs try Jen’s
Chicken Sausage Scramble with lots of scrumptious veggies oozing with tasty nutrition. This dish would be an easy meal to whip up quickly after work too. Who doesn’t love breakfast for dinner?   To save precious after work time, dice the onion, red pepper and sweet potato before you head to work or the evening before. Check out Jen’s You Tube video for her demo of this tasty dish.

 

Jen Haugen’s Chicken Sausage Scramble
Chicken Sausage Scramble with lots of scrumptious veggies oozing with tasty nutrition.
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Ingredients
  1. Non-stick cooking spray
  2. ½ cup diced chicken apple sausage
  3. ¼ cup diced onion
  4. ¼ cup diced red pepper
  5. ¼ cup diced sweet potato
  6. 4 eggs
  7. 2 tablespoons fat-free milk
  8. ½ cup chopped fresh spinach leaves
  9. Salt and black pepper, to taste
  10. 2 whole wheat English muffins, split, toasted
Instructions
  1. Coat a nonstick skillet with nonstick spray; heat over medium. Add the sausage, onion, red pepper, and sweet potato and cook, covered, stirring often, until vegetables are tender (test a chunk of sweet potato to be sure).
  2. Meanwhile, beat eggs with milk in a small bowl until blended. When the vegetables are tender, transfer them to a plate. Return the skillet to the burner; add the egg mixture and cook, stirring often, until eggs are softly scrambled. Off heat, stir in spinach, reserved sausage mixture, salt, and pepper. Serve immediately with a toasted English muffin half. Serves 4.
  3. Nutrition Facts per Serving: 210 calories, 10 g fat, 3 g saturated fat, 240 mg cholesterol, 14 g protein, 18 g carbohydrate, 3 g fiber, 410 mg sodium.
Taste Life, with Chere Bork http://cherebork.com/blog/

Jen Haugen, RDN, LD, is an award-winning registered dietitian nutritionist, speaker and author of the inspiring book, “The Mom’s Guide to a Nourishing Garden.”

She has been featured as a food and nutrition expert on media outlets like Food & Nutrition Magazine, Nutrition 411, and Today’s Dietitian. Jen empowers moms to live a more balanced life through workshops, retreats and online courses.  Her goal is to equip moms with tools that bring life into balance all while making meal planning a breeze, boosting confidence in the kitchen, and gardening for healthy plates.  Find her at www.jenhaugen.com.

Give this recipe a try! Jen and I can’t wait to hear how much you love it!

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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.

 

 

Laurie’s Almond Butter Cookies
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Ingredients
  1. 1 cup unsweetened almond butter or sunflower seed butter*
  2. 3/4 cup cane sugar or honey
  3. 1 egg, beaten
  4. 1/2 tsp. salt
Instructions
  1. Preheat oven to 350 F°.
  2. Combine all ingredients in a bowl and mix well.
  3. Scoop tablespoon of dough onto parchment lined baking sheet.
  4. Bake 8-12 minutes, or until begin to brown on bottom (depends on size and oven).
  5. Yield: About 20 cookies ( I make them smaller and get about 30 to 34 cookies)
Notes
  1. I loved the almond butter flavor better and used sugar instead of honey.
  2. You can substitute peanut butter for the almond butter.
Taste Life, with Chere Bork http://cherebork.com/blog/

 

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.

 Jeanne Petrucci, MS, RDN

Jeanne 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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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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