Mia Syn – Food & Nutrition Magazine https://foodandnutrition.org Award-winning magazine published by the Academy of Nutrition and Dietetics Sun, 24 Dec 2017 01:11:24 +0000 en-US hourly 1 https://foodandnutrition.org/wp-content/uploads/2017/04/cropped-Favicon-32x32.png Mia Syn – Food & Nutrition Magazine https://foodandnutrition.org 32 32 Summery Green Goddess Salad https://foodandnutrition.org/blogs/stone-soup/unilever-agents-of-change/summery-green-goddess-salad/ Thu, 21 Dec 2017 10:30:58 +0000 https://foodandnutrition.org/?p=12640 ]]> This sponsored recipe is brought to you by Unilever, whose Agents of Change Program celebrates the innovative registered dietitians working to create a healthier, more sustainable future — through food that tastes good, does good and doesn’t cost the earth. Click here to learn more about Unilever’s Agents of Change Program and the new Sustainable Nutrition Manifesto.

Ingredients
Salad:

  • 1 cup quinoa, uncooked
  • 6 cups kale, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumbers, cut into quarter moons
  • 1 cup chickpeas, cooked

Dressing:

  • ½ cup Hellmann’s® Vegan Carefully Crafted Dressing & Sandwich Spread
  • ½ cup extra virgin olive oil
  • 3 tablespoon lemon juice
  • 1 cup parsley
  • 1 cup spinach
  • 1 garlic clove

Directions

  1. Cook quinoa over the stovetop in a medium saucepan in two cups of water and set aside.
  2. Add chopped kale to a large serving bowl and toss with cherry tomatoes, cucumbers, chickpeas and cooked quinoa.
  3. Add dressing ingredients to a food processor and process until combined.
  4. Pour dressing over salad and toss with two serving spoons.
  5. Serve immediately.

Serves 3.

Click here to see more recipes from Unilever’s Agents of Change gallery.

]]> Cheesy Rice https://foodandnutrition.org/blogs/stone-soup/unilever-agents-of-change/cheesy-rice/ Thu, 21 Dec 2017 08:00:26 +0000 https://foodandnutrition.org/?p=12636 ]]> This sponsored recipe is brought to you by Unilever, whose Agents of Change Program celebrates the innovative registered dietitians working to create a healthier, more sustainable future — through food that tastes good, does good and doesn’t cost the earth. Click here to learn more about Unilever’s Agents of Change Program and the new Sustainable Nutrition Manifesto.

Ingredients

  • 1 Knorr® Selects White Cheddar Broccoli Rice
  • 1 cup low-fat milk
  • 1½ cups water
  • 2-3 fresh rosemary sprigs
  • ½ pound ground turkey
  • 1 tablespoons avocado oil
  • Salt and pepper to taste
  • ½ cup butternut squash, cubed
  • 2 tablespoons pecans

Directions

  1. Cook Knorr® Selects White Cheddar Broccoli Rice on the stovetop according to instructions with low-fat milk and water.
  2. Add rosemary sprigs to a large skillet over medium heat. Sauté ground turkey in avocado oil with salt and pepper.
  3. Add butternut squash to skillet and sauté until tender. Remove rosemary sprigs.
  4. Add turkey and butternut squash to rice and stir in in to incorporate.
  5. Garnish with pecans before serving.

Serves 3.

Click here to see more recipes from Unilever’s Agents of Change gallery.

]]> Creamy Pumpkin Risotto https://foodandnutrition.org/blogs/stone-soup/unilever-agents-of-change/creamy-pumpkin-risotto/ Thu, 21 Dec 2017 06:30:27 +0000 https://foodandnutrition.org/?p=12632 ]]> This sponsored recipe is brought to you by Unilever, whose Agents of Change Program celebrates the innovative registered dietitians working to create a healthier, more sustainable future — through food that tastes good, does good and doesn’t cost the earth. Click here to learn more about Unilever’s Agents of Change Program and the new Sustainable Nutrition Manifesto.

Ingredients

  • 1 Knorr® Selects Four Cheese Risotto
  • 1 cup low-fat milk
  • 1½ cups water
  • ½ cup pumpkin
  • ½ cup parsley, chopped
  • ¼ cup pepitas
  • 1 cup apple sausage, diced
  • 2 tbsp olive oil

Directions

  1. Cook Knorr® Selects Four Cheese Risotto on the stovetop according to instructions with low-fat milk and water.
  2. Stir pumpkin, parsley and pepitas into risotto and set aside.
  3. In a medium skillet over medium heat, sauté apple sausage in one tablespoon of olive oil.
  4. Add sausage to risotto and stir in to incorporate.
  5. Serve immediately.

Serves 2.

Click here to see more recipes from Unilever’s Agents of Change gallery.

]]> Touchdown Tailgate Spinach and Artichoke Dip https://foodandnutrition.org/blogs/stone-soup/unilever-agents-of-change/touchdown-tailgate-spinach-artichoke-dip/ Wed, 27 Sep 2017 06:00:38 +0000 https://foodandnutrition.org/?p=10050 ]]> This sponsored recipe is brought to you by Unilever, whose Agents of Change Program celebrates the innovative registered dietitians working to create a healthier, more sustainable future — through food that tastes good, does good and doesn’t cost the earth. Click here to learn more about Unilever’s Agents of Change Program and the new sustainable nutrition manifesto.

Ingredients

  • 1 tablespoon avocado oil
  • 1/2 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 (14-ounce) can artichoke hearts, drained
  • 1 (10-ounce) package spinach
  • 3/4 cup Hellmann’s® Vegan Carefully Crafted Dressing & Sandwich Spread
  • 3/4 cup mozzarella cheese
  • 1/4 cup chives, minced
  • Sliced veggies and whole-grain pita

Directions

  1. Preheat oven to 350° F.
  2. Heat avocado oil in a sauté pan over medium heat.
  3. Add onion and garlic and sauté until light golden. Remove from heat and set aside.
  4. Add artichoke hearts, spinach, Hellmann’s® Vegan Carefully Crafted Dressing & Sandwich Spread, mozzarella cheese and onion and garlic mixture to a food processor. Process until smooth.
  5. Transfer dip to a ceramic baking dish and bake for 20 minutes or until heated through.
  6. Top with minced chives before serving with sliced veggies and whole grain pita wedges.

Serves 12.

Click here to see more recipes from Unilever’s Agents of Change gallery.

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