Category Archives: Vegetarian (lacto-ovo)

Asian Noodle Zoodle Salad with Peanut Sauce

Asian Noodle Zoodle Salad with Peanut Saucezoodle, zucchini, vegetable, pasta, italian, nutrition, nutritionist, dietitian, healthy kitchen, chef, recipe, diet, gluten, celiac, diabetes, vegan, vegetarian, Portsmouth, NH, healthcare, medical
The Recipe Redux – July, 2016: Get your Fruits and Veggies in Shape

Here’s the problem with pasta in a healthy, balanced diet: When properly portioned, a single serving is so ridiculously tiny on your plate, you think someone is trying to starve you. That’s why with pasta it is really easy to find yourself overeating your starch portions.

Here’s my easy solution: mix in delicious veggie noodles, or “zoodles,” along with the grain-based pasta. Now you can have your big plate full of noodles, and feel good about it too. It is really fast and easy to make zoodles out of zucchini, as long as you have the proper slicer or spiralizer tool on hand. If fact, you can probably make the zoodles faster than you can bring the pot of pasta water to boil for the noodles!

salad, vegetable, pasta, noodles, zucchini, zoodles, buckwheat, multiveggie, gluten, celiac, nutrition, health, wellness, diet, registered dietitian, michelle moreau, Portsmouth, NH, chef, healthcare, medical, diabetes, celiac, weight loss, multiveggie, fiber, rainbow, healthy kitchen, chef, recipe
Salad and Sauce ingredients awaiting mixing and tossing

I love the color contrast between the black rice noodles and the zoodles. They sure do taste great together too.

zoodle, noodle, asian, zucchini, pasta, multiveggie, vegetables, vegan, vegetarian, diet, registered dietitian, michelle moreau, healthy kitchen, health, wellness, cardiac, diabetes, weight loss, celiac, gluten, healthcare, medical, counseling
Asian Noodle Zoodle Salad with Peanut Sauce

Can’t find black rice noodles? Then substitute with buckwheat pasta; you won’t have as much color contrast but it will still have delicious flavor (do make sure there’s no wheat in either noodle variety if you want dish gluten-free). If you are using brown or white pasta noodles I suggest substituting black sesame seeds for the white for more color contrast on your plate.

rice, pasta, zoodles, health, wellness, fiber, multiveggie, diet, salad, registered dietitian, nutritionist, healthcare, insurance, medical, michelle moreau, healthy kitchen, weight loss. diabetes, celiac, cardiac, gluten, vegan, vegetarian
Black Rice Pasta – fresh out of the package!

This pasta salad includes a rainbow in veggie colors. Any meal you can squeeze in a whole bunch of antioxidants I say is a meal put to good use!

pasta, multiveggie, salad, vegetables, vegan, vegetarian, gluten, health, wellness, rainbow, healthy kitchen, chef, diet, registered dietitian, nutrition, nutritionist, medical, insurance, counseling, healthcare, diet, weightloss, celiac, cardiac, diabetes, gluten
Great for your next picnic, lunchbox or group gathering

The secret to the best peanut sauce is using a great Asian spice blend.  Here’s the one I usually use:

health, wellness, diet, dietitian, nutritionist, new hampshire, NH, Portsmouth, michelle moreau, chef, wellness, healthcare, diet, medical, insurance, celiac, cardiac, diabetes, gluten, vegan, vegetarian
Shichimi Togarashi (Red Pepper Mix) with Red Pepper, Roasted Orange Peel, Black Sesame Seed, Yellow Sesame Seed, Japanese Pepper, Seaweed, Ginger

I love this stuff! It adds great flavor and heat to practically any Asian dish, and a little goes a long way. It is one of my kitchen’s secret weapons, and now it can be one of yours too. I have seen it for sale in some regular grocery stores down South and out West in the US, but in the Northeast I only seem to find it available in Asian specialty stores. It’s worth the trip to the specialty store to have this included in your culinary arsenal.

INGREDIENTS

peanut, health, wellness, diet, registered dietitian, nutrition, nutritionist, multiveggie, chef, recipe, rainbow, fiber, salad, healthcare, insurance, Portsmouth, NH, medical, diet, counseling
Asian Noodle Zoodle Salad with Peanut Sauce

4 ounces Black Rice Pasta
2 teaspoons Olive oil
2 large Zucchini
1 large Red bell pepper, seeded and sliced
1/2 cup Tomatoes, grape, yellow, sliced
1 large Carrot, shredded
2 large Scallions, thinly sliced
1/3 cup Cilantro, fresh, minced
1 tablespoon Sesame seeds, white

for the sauce:
2 tablespoons Tamari, low-sodium
2 tablespoons Peanut butter, creamy
2 tablespoons Lime juice
1 tablespoon Rice Wine Vinegar
1 tablespoon Water
2 teaspoons Honey
1 teaspoon Sesame oil
1 tablespoon Ginger, fresh, minced
2 medium Garlic cloves, minced
1/4 teaspoon Asian spice blend

PREPARATION
Bring a large pot of water to a boil. Break pasta in half to shorten, add to boiling water and cook until al dente.

While pasta cooks, cut zucchini into long, thin, noodle strands. Set aside.

Once cooked, strain pasta from water with a colander, then add pasta to a large mixing bowl. Toss pasta with olive oil to coat. Add the cut zucchini, pepper, tomato, carrot, scallion, cilantro and sesame seeds and lightly toss to mix.

In a medium mixing bowl add all the sauce ingredients. Whisk everything together until thoroughly combined.

Pour sauce over noodles. Toss to coat salad entirely with sauce. Refrigerate for at least an hour so that the flavors meld. Serve cold or room temperature

Makes 6 servings.

zucchini, zoodles, noodles, pasta salad, multiveggie, gluten, vegan, vegetarian, celiac, diabetes, cardiac, weight loss, diet, registered dietitian, nutrition, nutritionist, michelle moreau, Portsmouth, NH, seacoast, diet, recipe, healthy kitchen, wellness, healthcare, medical, counseling
Making fresh Zoodles with special slicer
health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, chef, couneling, healthcare
Tip: Use a mushroom scrubber to help clean special noodle slicer

Buffalo Cauliflower

Buffalo Cauliflowerhealth, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, buffalo, cauliflower, vegan, vegetarian, superbowl, party food

It’s amazing how some foods seem to pair so perfectly with certain events – like that box of popcorn in the movie theater, the candy apples on a stick at the carnival, or the big tower of cake at any wedding. For many sports fans no gathering is complete without a batch of Buffalo Wings within the food mix. But with all that saturated fat and salt, traditional Buffalo wing recipes can be far from heart-healthy.

health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, chef, couneling, healthcare, buffalo, cauliflower, vegan, vegetarian, superbowl, party food
The star of the table at your next sporting get-together.

This Buffalo Cauliflower recipe gives you the best of both worlds – a spicy, flavorful treat that is also more heart-friendly. There’s much less saturated fat (especially if you leave out the butter entirely), it’s and lower in sodium than traditional Buffalo wings. It’s also nice to have a homemade buffalo sauce on hand of which all of it’s ingredients you can pronounce.

I like to serve this dish with typical Buffalo wing sides: raw carrot and celery sticks and a bit of crumbled blue cheese. But even all on its own, this Buffalo Cauliflower is quite tasty. The Chili peppers give it a really nice heat.

If you want, make the Buffalo sauce ahead of time. Store it in a sealed container in the fridge for up to 6 days. Also, for this recipe you will need to use only about 1/2 of the sauce. So, there will be plenty leftover to turn just about anything Buffalo throughout the week! Toss the extra Buffalo sauce with more roasted cauliflower, or with chicken breasts, shrimp or tofu, or use it as a dip with your favorite corn chips or toasted tortillas.

health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, chef, couneling, healthcare, buffalo, cauliflower, vegan, vegetarian, superbowl, party food
A few veggies perfect for use in homemade Buffalo sauce

INGREDIENTS
5 medium Plum tomatoes
1 medium Red bell pepper
1 medium Onion, peeled, sliced in quarters
2 large Garlic cloves, peeled
6-8 Cayenne pepper pods, dried
2 teaspoons +2 tablespoons Olive oil, divided
1 tablespoon Water
1/4 teaspoon Salt
*3 tablespoons Butter, unsalted
*(or substitute another 3 tablespoons Olive oil for butter)
2 large Cauliflower heads, cut to small “wing”- sized pieces

PREPARATION
Preheat oven to 375 degrees. Add tomatoes, red pepper, onion, garlic and cayenne pods to a medium roast pan and toss with 1 teaspoon of olive oil. Cook for 1 hour, or until red pepper is soft. Peel and seed red pepper, discarding its peel and seeds. Add roasted veggies, water and salt to blender and blend smooth. Slowly drizzle in 2 tablespoons of olive oil while continuing to blend. Blend in the butter (or slowly drizzle in additional 3 tablespoons olive oil).

Toss the cauliflower with 1 teaspoon olive oil in a large roast pan. Lightly season with salt. Cook in oven 20 minutes, or until cauliflower is slightly softened.

Toss the cauliflower with about 1/2 of the Buffalo sauce. Roast the Buffalo Cauliflower another 15-20 minutes, or until cauliflower is al dente.

Serve alongside sliced, raw carrots and celery, plus blue cheese and/or blue cheese dressing.

Serves 8-12 people.

health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, chef, couneling, healthcare, buffalo, cauliflower, vegan, vegetarian, superbowl, party food
Buffalo Cauliflower with Carrot & Celery Sticks, Blue Cheese and Blue Cheese Dressing

Summer Zoodles with Creamy Walnut Pesto Sauce

Summer Zoodles with Creamy Walnut Pesto Saucewalnut pesto, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, zucchini, vegetables, vegan, vegetarian, omega 3, fiber
Recipe Redux: We Heart Walnuts! Recipe Challenge

Disclaimer: I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.

Summertime is a perfect time for getting active outdoors. Nothing beats a long day of hiking, biking or group sports out in the warm sun and fresh air.  On these high activity days I often find myself craving a hearty meal, yet don’t want to fill my kitchen up with a bunch of heat from the stove.

This dish is a perfect and simple solution to this dinner dilemma. The Creamy Walnut Pesto sauce is so rich and satisfying, and everything- even the noodles- need no cooking!

health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, pesto, pasta, zucchini, zoodles, vegan, vegetarian, gluten-free, dairy free,
Hearty dinner served up fast!

“Zoodles” is my name for zucchini noodles. Making them is super easy if you have a spiralizer peeler. This fun, timesaving tool has blades that run in two directions. With it, you can cut out perfect noodle strips with every slice you make. Serve the zoodles uncooked so that they have a nice al dente texture. Making summer pasta will never get easier than that!

health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, veggie, vegan, vegetarian, zoodles
Make veggie noodles quickly and easily with a Spiralizer Peeler.

I love using walnuts in my pesto because I know they give my dish a big boost of Omega-3 fatty acids. Omega-3s are anti-inflammatory, and especially beneficial on a long, hard day of exercise and play. Just one ounce of walnuts has 2.5 grams of Omega-3 alpha-linolenic acid (ALA) Bonus: they taste delicious in it too. Now that’s something to get nutty over.

health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, zucchini, zoodles, pasta, walnut, pesto, vegan, vegetarian, glutenfree, dairy free
Summer Zoodles with Creamy Walnut Basil Pesto Sauce

INGREDIENTS
1 cup Walnuts
5 cups Basil leaves, fresh, rinsed
3 large Garlic cloves, peeled
1/2 cup Parmesan cheese, chopped
1/3 cup Olive oil, extra virgin
4 large Summer Squash, cut into noodles
4 large Zucchini, cut into noodles

for the garnish
1/4 cup Walnuts
1/3 cup Cherry tomatoes, sliced

PREPARATION
To a high-powered blender add the 1 cup walnuts plus the basil, garlic, and Parmesan cheese. Blend on high, using a damper to help feed in ingredients as needed. While blending, slowly add in the olive oil. Blend until all the basil is chopped and you have a creamy sauce consistency.

Add summer squash and zucchini noodles to a large mixing bowl. Add Walnut Basil Pesto sauce to noodles and gently toss to combine. transfer noodles to serving bowl(s), top with remaining walnuts and cherry tomatoes and serve.

Makes 4 entree servings.

health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare,
Everything you need to make a delish Creamy Walnut Basil Pesto Sauce
health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, walnuts, pesto, omega 3, vegetable, zucchini, zoodles
Special thanks to California Walnuts for the box of goodies I now get to play with! https://www.facebook.com/cawalnuts rel=”nofollow“

Quinoa Black Bean Salad

Quinoa Black Bean Saladhealth, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, gluten free, quinoa, veggies, multiveggie, dairy free, gluten, salad, whole grains

This quick and easy salad is a tasty side dish for your next cookout. The quinoa and black beans together make a complete protein, making it a good vegan entree too. Try making this once and it and it will soon become a family staple, as it keeps well in the fridge for days, and it’s also is a delicious lunchbox option.

health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, quinoa, black bean salad, veggies, multiveggie, whole grain, fiber
Deliciousness in every bite

I made this batch with a blend of white and red quinoa. Black quinoa works great in the mix too. I recommend using a blend of quinoa grains for the variety of texture.

Quinoa Black Bean Salad, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, vegetables, multiveggie, rainbow, whole grain
Quinoa Black Bean Salad

INGREDIENTS
3 cups Quinoa, cooked
1 can Black beans, low-sodium, drained, rinsed
1/2 cup Red bell pepper, seeded, diced
1/2 cup Yellow bell pepper, seeded, diced
1/2 cup Orange bell pepper, seeded, diced
2 large Scallions, thinly sliced
1/3 cup Parsley, flat leaf, chopped
3 tablespoons Lemon juice
1 tablespoon Apple cider vinegar
2 teaspoons Honey
1/4 teaspoon Salt
1/4 teaspoon Black pepper
3 tablespoons Olive oil

PREPARATION
To a large bowl add the quinoa, black beans, peppers, scallions and parsley and toss to mix.

To a medium mixing bowl add the lemon juice, apple cider vinegar, honey, salt and pepper and whisk to combine. As you continue whisking slowly pour in the olive oil to dressing.

Pour dressing over salad and toss to combine. Keep refrigerated until ready to serve.

Makes about 7 servings.
Serving size 1 cup.

health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, quinoa, vegetarian, vegan, vegetables, quinoa, whole grain, multiveggie, black bean, protein
Serve alongside a leafy greens salad for your next meatless Monday dinner

Stuffed Baby Bella Bites

Stuffed Baby Bella Bitesmushroom, artichoke, spinach, multiveggie, appetizer, vegan, vegetarian, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, dairy free
The Recipe Redux – May, 2016: Small Bites

For gatherings big or small, often the perfect party dishes come in little packages. Small bites are done right when packed with big flavor. It’s much so easier for your guests to mingle around with a little plate of goodies versus a big dinner dish.

mushroom, spinach, artichoke, multiveggie, vegetable, fiber, dairy free, vegetarian, vegan, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare
Stuffed Baby Bella Bites ready to party

Stuffed mushrooms are a definite party favorite, but their fillings are often not very heart-friendly. Fortunately, there are ways to make delicious mushroom appetizers without all the added saturated fat. Here we chose to stuff the savory mushrooms with flavorful, heart-healthy veggies. The red pepper flakes add a little nice heat to each bite as well.

mushroom, spinach, artichoke, vegetable, multiveggie, vegan, vegetarian, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare
Ingredients jam-packed with flavor and goodness

When prepping the mushrooms, do make sure to save the stems so you can later add them into your next vegetable stock.

Portobellas, mushroom, spinach, artichoke, vegan, vegetarian, dairy free, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, appetizer
Portobellas stuffed and ready for the oven

Planning on using plain, and not marinated, artichokes for this recipe? Then I recommend you add a 1/2 tablespoon vinegar to your saute pan while as you are cooking the shallots and spices. But the marinated artichokes will give you the most flavor, so do try your best to use those instead.

Have a big crowd coming over? This recipe can easily be multiplied.
Bonus: There’s no such thing as eating too many of them!

portobella, mushroom, baby bella, spinach, artichoke, vegetable, multiveggie, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, appetizer
Stuffed Baby Bella Bites

INGREDIENTS
1 pound Baby portobella mushrooms
2 teaspoons Olive oil, divided
1/8 teaspoon Red pepper flakes
1/8 teaspoon Smoked paprika
1/8 teaspoon Dried mustard
1 large Shallot, minced (about 1/4 cup)
5 cups Baby spinach
3/4 cup Artichokes, marinated, minced
salt and pepper

PREPARATION
Preheat oven to 375 degrees F.

Carefully remove the stems from the baby portobella mushrooms. With a small spoon, gently scrape gills out from the underneath of the mushrooms. lightly baste outside of mushrooms with 1 teaspoon of the olive oil. Set aside.

Add the second teaspoon of olive oil into a heated saute pan over medium high heat. Add the red pepper flakes, smoked paprika, dried mustard and shallots and saute until shallots are softened, about 2 minutes. Add baby spinach and saute until the spinach is softened, about another 2 minutes. Remove from heat and stir in the minced artichoke. Lightly season with salt and pepper.

Stuff mushrooms with the artichoke/spinach mixture, making sure to pile the filling high for each bite. Bake mushrooms until mushrooms are fully cooked, about 15-18 minutes.

Plate the stuffed mushrooms, making sure to drizzle some of the liquid on the bottom of the baking pan onto each bite.

Serve warm.

Makes about a dozen servings
Serving size: 2 Baby Bella Stuffed Bites

portobella, baby bella, mushroom, spinach, artichoke, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, appetizer, dairy free, multi veggie
Stuffed Baby Bella Bites

Roasted Beet and Cali Yogurt Smoothie

Roasted Beet and Cali Yogurt Smoothiefruit, smoothie, vegetarian, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, walnut, beet, orange, mint, yogurt
Recipe Redux – Healthy Snacks for Men, Women and Kids recipe challenge

Disclosure: By posting this recipe I am entering a recipe contest sponsored by Real California Milk products and am eligible to win prizes associated with the contest. I was not compensated for my time.

Sometimes the easiest snacks are the ones you can drink. This smoothie makes for a delicious and healthy snack option, especially on one of your heavy workout days. The yogurt supplies protein to help rebuild your worked muscles. The beets contain natural nitrates, which may help you with better oxygenation. The orange is loaded with vitamin C, which is a great antioxidant that helps neutralize cell damage. Walnut oil is a good source of healthy polyunsaturated and monounsaturated fats. And this smoothie’s vibrant color and great flavor even makes it quite kid-friendly too.

smoothie, beet, orange, mint, walnut, vegetarian, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, yogurt
Share a smoothie with a friend

It was especially fun making this recipe because I got to work with Real California yogurt. California leads the nation in producing milk, ice cream and butter, and is ranked second in yogurt and cheese production. Did you know that 99% of California Dairies are family-owned? It always feels good to support the little guys.

yogurt, beet, california, smoothie, walnut, orange, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, vegetarian, fruit
Roasted Beet and Cali Yogurt Smoothies pictured with Real California Yogurt, Fresh Oranges and Mint

I recommend roasting way more beets than the 1 cup needed for this recipe. That way you have the extra beet pieces for salad toppings, or to make even more of these smoothies!

beets, orange, walnut, yogurt, mint, vegetarian, smoothie, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare
chopped beets awaiting their oven roasting

INGREDIENTS

beet, yogurt, orange, walnut, mint, smoothie, vegetarian, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare
Roasted Beet and Cali Yogurt Smoothie

1 cup Real California yogurt, plain, low-fat
1 cup Beets, peeled, diced
1 large Orange, peeled, seeded
1/2 teaspoon Orange zest
5-6 leaves Mint, fresh
1/2 teaspoon Walnut oil

PREPARATION
To roast the beets: Preheat oven to 375 degrees. Peel and dice beets. Place beets on to a large sheet of aluminum foil. Lightly season beets with salt and pepper. Fold up sides of aluminum foil so that beets are enclosed inside. Roast beets for about an hour, or until they are easily pierced with a fork. Cool roasted beets in the refrigerator before using.

To make the smoothie: Place yogurt, chilled roasted beets, orange, orange zest, and mint into a blender. Blend until smooth. Drizzle in the walnut oil while still blending.

Garnish with orange slice and/or mint leaves, if desired.

Serve cold.

Makes 2 servings.

beet, smoothie, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, orange, mint, yogurt, vegetarian
Cheers!