Blog

19 Sep

By: Yvette Dionne

  • 22

Black Bean Salsa

Black Bean Salsa Serves 6, 3/4 cup Ingredients: 1 15.5 ounce can black beans, drained 1 cup frozen corn kernels, thawed...

19 Sep

By: Yvette Dionne

  • 18

Skillet Mexican Street Corn

Skillet Mexican Street Corn Serves 8, 1/2 cup each Ingredients: 1 tablespoon vegetable oil 4 cups frozen corn ¼...

27 Dec

By: TED-Ed

  • 183

How Sugar Affects the Brain

Original post on TED.com (Avena, 2014)...

29 Nov

By: Yvette Dionne

  • 169

Asian Inspired Rice Bowl

As is often the case with my cooking recipes this is more of a guideline than an actual recipe.  When I make Rice Bowls...

19 Nov

Ricotta & Yogurt Parfait

Original Recipe from EatingWell magazine (Haas, 2016) Ricotta & Yogurt Parfait Reminiscent of a lemon cheesecake,...

29 Oct

By: Yvette Dionne

  • 129

Energy Bars

Energy Bars makes 16 bars Ingredients: 1/2 cup lightly toasted nuts 2 Tbsp toasted unsweetened coconut 3/4 cup...

20 Oct

By: Yvette Dionne

  • 122

Pumpkin Pie Smoothie

Pumpkin Pie Smoothie Serves 2, 8oz each Ingredients: 1/4 cup orange juice 1/4 cup non-fat milk 6 oz plain yogurt 1/2...