Lazy Delicious Volume 8, Issue 6

Lazy Delicious Volume 8, Issue 6 - Food & Nutrition Magazine
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Pilfer your pantry and make something out of nothing!Lazy Delicious Volume 8, Issue 6 -

Green madness tuna: To a blender, add plain Greek yogurt, a pinch of salt and green vegetables and herbs of choice such as spinach, cilantro, avocado, green onion and jalapeño. Blend to make a green sauce. Mix sauce with drained tuna and eat on a tostada or inside an English muffin.

Lissette Llamas, RDN, CDE

Ingredient Improv: Incorporate other green ingredients including basil, kale, chard or dandelion greens. Not a fan of tuna? Use shredded cooked chicken, turkey or pork. Add a dash of salsa verde and serve in a tortilla or on whole-grain bread.

Nondairy milk: To make 30-second nondairy milk with no straining required, blend about 2 tablespoons smooth nut butter with ¼ to ½ cup filtered water in a high-speed blender. Add 2 to 3 cups water and blend to desired consistency. For best results, use a nut butter without added oils. Store in the fridge for up to a week.

Kyla Kurczewski, RDN, CPT

Ingredient Improv: Make a nut-free version using sunflower seed butter. For a touch of sweetness, add honey or dates along with vanilla extract and cinnamon.

Quick fruit crisp: In a microwave-safe bowl, heat a single serving of cut seasonal fruit or berries until warm. Sprinkle with granola.

Melissa Giamanco, RD

Ingredient Improv: If your favorite fruit isn’t in season, use thawed frozen fruit. Take it up a notch by topping the crisp with some whipped cream, vanilla yogurt or ice cream.

Mushrooms and rice: Top ½ to ¾ cup cooked instant brown rice and quinoa mix with two soft-boiled eggs. Add in microwaved frozen mushrooms, if desired. Sprinkle with some coconut aminos and enjoy!

Lauren Kronisch, RD

Ingredient Improv: Use any cooked grain such as basmati rice or farro. Roughly chop hard-boiled eggs. For a savory and spicy alternative, mix with a few dashes of soy sauce and Sriracha. Add in any leftover cooked vegetables such as wilted spinach, steamed broccoli or carrots.

Quick quiche: For a quick breakfast quiche, cook frozen spinach and bell peppers in a 9-inch cast-iron skillet. In a bowl, whisk together about 6 eggs and enough chicken broth to thin out the egg. Pour into skillet, stir to combine and cook in the oven at 400°F for approximately 15 minutes or until it reaches an internal temperature of 165°F. Top with shredded cheese.

Kate Ricciardi, DPT, RDN, CLT

Ingredient Improv: Use low-sodium vegetable stock to keep it vegetarian. Add sliced, precooked chicken apple sausage for a meaty version. Top with fresh chopped

Food & Nutrition Magazine
Food & Nutrition Magazine publishes articles on food and diet trends, highlights of nutrition research and resources, updates on public health issues and policy initiatives related to nutrition, and explorations of the cultural and social factors that shape Americans’ diets and health.