Recipes
Here you will find recipes I have used throughout my time at Johnson & Wales University. I had hands on experience learning food alternatives in my courses, such as, Designing Healthy Desserts, Applied Culinary Nutrition, and Therapeutic Cuisine. The opportunity to have firsthand experience understanding how food can taste good and be healthy. Here are some of my favorites from the years!
This salad can be used as a main entree where you can add protein to complete the meal, or it can be a side salad. The flavors of the orange and goat cheese complement each other.
Everyone has heard or had a blueberry muffin and by adding a simple ingredient, oats, it can be healthier! You can even add lemon icing on top and make these delicious treats a dessert!
Biscuits are known to be made with butter; see how I recreated biscuits without butter! The gravy is known to have cream for thickening; however, I used no cream to make the gravy vegan.
Beans? In Brownies? I know, it sounds crazy! But these brownies are off the charts! The beans add protein to the brownies and this recipe incorporates healthy sweeteners! This recipe was adapted from chocolatecoverkatie.com
In the picture, there is a chicken wrap and cauliflower tots. On the side, is the Caesar dressing. This recipe is a great alternative to regular dressing that is originally made with anchovies.
These brussels are a weekday favorite! I usually make this recipe several times a month, it is a great side item as well as a snack! It is very simple, not time consuming, and absolutely delicious!
My parents introduced me to this recipe, and we make this classic for cold winter weeks! You can serve with egg noodles, mashed potatoes, even rice!
Chicken teriyaki is a simple week-night dish that is easy to make and cost less than eating out. I love to accompany this dish with white rice and cheesy broccoli!