I absolutely love fresh herbs. They are a simple way to completely change the flavor profile of a dish. Because I love fresh herbs so much, I tried to grow my own in my backyard — which didn’t go that well. I often forgot to water them or make sure they were receiving the adequate amount of sunlight. And because of this, they eventually died. When I heard about the indoor Veritable Exky Classic Garden, I was so excited to try it.

The Veritable Exky Classic Garden is the smallest and most efficient indoor garden that allows you to effortlessly grow herbs and vegetables in your kitchen. When I first opened the package, I was pleasantly surprised by its chic appearance. Its ultra-compact and sleek design makes it a great fit in any kitchen and was the perfect addition to my counter. Everything was included in the packaging: sweet basil and parsley lingots (perfectly sized pieces of soil with seeds and nutrients to help herbs grow), instructions and even labels for the herbs. It took less than five minutes to set everything up.

It was very easy to put together the garden. Once I placed the lingots into their proper places and added water, all I had to do was plug it in and watch it grow. Because of the machine’s advanced technology, I was able to see growth in a few short weeks. When growing my own herbs outside, I didn’t notice this type of growth until several weeks after planting the seeds.

My kids really enjoyed seeing the herbs grow, which made this garden a great family activity. Because this in an indoor garden, it utilizes high-efficiency LED light, which guarantees faster plant growth while activating essential oil production to provide rich flavors. The Exky Classic Garden has an automated day and night cycle; it turns on for 16 hours and goes off for eight hours. It also has a built-in water tank that allows for automatic watering for up to three weeks.

Be sure to keep the Exky Classic Garden out of reach from any pets. I made the mistake of placing it on the floor and my dog decided to have a little fun playing in the soil. I was able to salvage the garden, but it was definitely a lesson learned!

Overall, I think the Veritable Exky Classic Garden is a great product for those who want a hassle-free herb garden. It requires very little maintenance and is a great experience for the whole family. Once the herbs are fully grown, my kids and I plan to make our very own pesto!

I’ve made several taco recipes, but this one is seriously the best I’ve made so far! This creamy beef taco soup comes together easily and requires very little preparation — perfect for busy weeknights. And what makes this soup recipe so amazing is that everyone can customize their soup with a variety of toppings.

Creamy Taco Soup

Ingredients:

• 2 pounds lean ground beef
• 1 green bell pepper, diced
• 1 onion, diced
• 8 ounces mushrooms, sliced
• 1 10-ounce can diced tomatoes & green chilies
• 1 15-ounce can black beans, drained
• 1 8-ounce block of cream cheese, softened
• 1 packet ranch seasoning mix
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 3 cups water
• Salt and pepper to taste
• Optional toppings: lime wedges, diced tomatoes, avocado, cilantro

Instructions:

Add the ground beef to a large skillet over medium-high heat. Brown the beef and drain any excess fat.

Add all the ingredients to the slow cooker, except for the salt and pepper and cook on LOW for 6 to 7 hours, or HIGH for 3 to 4 hours.

Once the soup is done, season with salt and pepper and top with avocado, sour cream, cilantro or any other favorite toppings. Enjoy!

Why is Fiber Important?

Fiber helps to keep things moving in the digestive tract and it helps to keep our tummies satisfied. A diet that includes good sources of fiber helps to prevent constipation, and the nutrients and vitamins in fiber may help reduce the risk of heart disease, certain types of cancer and obesity.

How Much Fiber Do Our Kids Need?

There are different fiber recommendations for children based on energy needs, age, or weight, so the exact amount can vary, but here are a couple of helpful guidelines:

Eat 5. A simple way to make sure your children are getting enough fiber is by making healthful food choices. If your children are eating at least 5 servings of fruits and vegetables each day along with other foods that are good sources of fiber, there is not much need to count fiber grams.

Add 5. If you find it helpful to keep track of numbers, add 5 to your children’s age. For example, a 5-year-old would need about 10 grams of fiber each day. Note: The total daily recommended amount of up to 25 grams for adults can be used as a general guideline for children.

Here Are a Few Good Sources of Fiber:

• whole-grain breads and cereals
• apples
• oranges
• bananas
• edamame
• berries
• prunes
• pears
• green peas
• legumes (dried beans, split peas, lentils, etc.)
• artichokes
• almonds

A high-fiber food has 5 grams or more of fiber per serving; a good source of fiber is one that provides 2.5 to 4.9 grams per serving.

Here are a few ways to easily add fiber into your kid’s diet!

1. Include veggies in meals.
2. Choose fruit for snacks.
3. Choose whole grains over refined grains.
4. Add nuts and seeds to recipes.
5. Bake with high-fiber flours.

I had that kind of moment this week and decided to put these wonderful, yet neglected, ingredients to good use. I had frozen meatballs, green beans, mushrooms and rice, which just so happen to be foods my boys love.

I didn’t have a dinner planned so I got creative and put together this fabulous One-Pot Meatballs & Green Beans with Mushrooms recipe! Sounds fancy, but trust me it’s super easy! Just dump a bag of frozen meatballs and a pack of frozen green beans in a skillet. Add about ½ cup of beef broth and a couple of tablespoons of onion soup mix. Cook until the meatballs are tender and add in the canned mushrooms. Serve with white rice and enjoy!

Have your children ever tried mushrooms?

I know many moms are skeptical, but you’d be surprised by the nutritional value they offer. Mushrooms are loaded with essential nutrients that kids need. They are rich in vitamin D and B12, which helps keep them energetic throughout the day. Does your child have an iron deficiency? Give them a serving of mushrooms each day to help. Mushrooms also support immunity and contain antioxidants.

This recipe was so delicious and super easy to make. My boys asked for seconds, which made me happy! So, the next time you find yourself staring at ingredients you haven’t used, don’t be afraid to get creative and make something amazing!

One-Pot Meatballs & Green Beans with Mushrooms

Ingredients:

• 1-pound frozen meatballs
• 1-pound frozen green beans
• 2 tablespoons oil
• ½ cup beef broth
• 3 tablespoons onion soup mix
• ¾ cup sliced canned mushrooms
• 2 cups white rice, cooked
• Salt and pepper to taste

Instructions:

Heat a large skillet over medium heat. Add in oil, meatballs and green beans. Cook for about 5 minutes and add beef broth and onion soup mix. Cook until the meatballs are tender and add in the canned mushrooms. Season with salt and pepper to taste. Serve over rice and enjoy!

As a busy mom, I’m all about preparing quick and easy meals — especially when they only require one pan. One-pan meals have become a life-saver on busy weeknights, but I always have trouble deciding on the right dish to use. I was extremely excited to hear about Anne Burrell’s 4.3-Quart Nonstick Cast Aluminum Casserole Pan because it seemed like the perfect solution to my dinnertime woes. This dish can be used on the stovetop or in the oven, which helps to make dinnertime a lot less stressful.

When I took the casserole pan out of the box, I was very impressed. I noticed it was sleek, stylish and very lightweight. I was worried about its durability, but the product manual mentioned that it has a titanium reinforced nonstick interior, so I was eager to give it a try. Another detail that caught my eye was the beautiful tempered glass lid that included Anne Burrell’s autograph!

I put this pan to the test by making a vegetable stir-fry. I was very captivated by how quickly the pan heated up and withstood high cooking temperatures. When sautéing vegetables, the pan did not burn and it cooked food evenly. I love that the lid contains a silicone trim around the edge to help keep food warm. The design of the knob on top of the lid is oddly shaped, but it seemed to be easier to grab when placing or removing the lid.

Cleaning this pan was a breeze. Because of that awesome nonstick interior, no food stuck to the bottom, so I was able to clean it within a few seconds.

Even though this pan cooked food perfectly, I was not a fan of the handles. They were very hot to the touch, so I recommend keeping a couple of oven mitts handy. Even if the pan has been removed from the heat for a few minutes, the pan’s handles may still be hot, so take extra caution.

Overall, the Anne Burrell 4.3-Quart Nonstick Cast Aluminum Casserole Pan from HSN was fantastic! I was blown away by the nonstick interior and the design. Because this pan is very attractive, you can cook and serve meals in the same dish. It’s great for sautéing vegetables, baking a hearty casserole or roasting your favorite meats.

They love pancakes and could eat them every day. We typically eat pancakes every Saturday, but instead of my usual pancake recipe, this time I decided to try something new and came up with these amazing Fluffy Banana Cinnamon Pancakes. Delicious!

My boys love bananas, so this was definitely a great choice. And I’m glad they do because bananas offer excellent nutritional value that our kids need.

Why should your kids eat bananas?

Bananas are loaded with nutrients. They have potassium, calcium, magnesium, iron, vitamin B6… the list goes on and on. They are high in fiber, good for your heart and easy to digest. Bananas also are a great food to introduce to your baby when transitioning to solid foods.

In this Fluffy Banana Cinnamon Pancakes recipe, the bananas are the stars of the show. They are so light and fluffy, with the perfect sweet taste of banana. Yum! This recipe is certainly one that the whole family will enjoy.

Even if your child didn’t like bananas on the first try, make these pancakes and see if they have a change of heart. I hope you all enjoy these as much as we did!

Fluffy Banana Cinnamon Pancakes

Ingredients

• 2 bananas, mashed
• 1 ½ cups all-purpose flour
• 2 teaspoon ground cinnamon
• 3 tablespoon sugar
• 2 tablespoon baking powder
• ¼ teaspoon salt
• 1 cup milk
• 1 egg
• 3 tablespoon oil
• 1 teaspoon vanilla extract

Optional:

• Banana slices, whipped cream and cinnamon for topping

Instructions

In a large bowl, combine the mashed bananas, flour, cinnamon, sugar, baking powder, salt, milk, egg, 2 tablespoons oil and vanilla extract. Set aside.

Heat 1 tablespoon of oil in a skillet over medium heat. Add about a half cup of pancake batter per pancake to the skillet.

Cook until bubbles form on top, then flip. Cook for another minute or two, until golden brown.

To serve, top with bananas, whipped cream and cinnamon. Enjoy!

Finally, I built up enough courage and started playing around with a few recipes. Surprisingly, my first batch of these cookies turned out really good! The only thing I tweaked was the amount of ginger, cinnamon, and the baking time. I like to really taste my spices, so I added more ginger and cinnamon.

Determining the right baking time was tricky. I baked each batch at different times until I achieved the perfect consistency. The baking time also depends on how thick or thin you roll the cookie dough. I like mine slightly thin, so I baked them for about 6 to 7 minutes and they turned out perfectly. When I baked them for 8 to 10 minutes, they turned out too hard (in my opinion), so be sure to keep a close eye on them!

I’ve never decorated a cookie before or made my own royal icing. I was way too intimidated to try this, too! I even considered sprinkling the cookies with powdered sugar to avoid decorating them. Since my boys were really looking forward to these cookies, I knew I needed to at least put a smiley face on them.

My royal icing consisted of powdered sugar, vanilla, and milk. Super easy! I made 3 batches in 3 different colors: white, red, and green. I put the icings in zipper sandwich bags and cut a tiny hole in the corner of each one. Then, I started decorating each cookie. I completely used my own imagination and started to have some fun! I drew Santa hats, little bow ties…I really had a great time doing this because I love to paint.

The icing took about 30 minutes to an hour to completely dry. When these Irresistible Chewy Gingerbread Cookies were ready, I placed them on the kitchen counter so that my boys would see them when they came home from school and their reaction was priceless! My oldest son’s eyes got so big as he screamed, “Mommy, you made gingerbread cookies!” And then he gave me the sweetest hug and said, “I love you, mommy!” My 2-year-old screamed, “Coo-coo bread, coo-coo bread!” This made all of that hard work totally worth it!

Irresistible Chewy Gingerbread Cookies

Serves 36

Ingredients

• 2 ½ cups all-purpose flour
• ½ cup granulated sugar
• ¾ teaspoons baking soda
• ¼ teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ cup salted butter at room temperature
• 1 large egg
• ½ cup dark molasses
• 1 tablespoon white vinegar

Instructions

Cream the butter by beating it until creamy. Then beat in egg, molasses, and vinegar.

Sift all of the dry ingredients together and then blend the sifted dry ingredients into the wet ingredients.

Wrap the dough in plastic wrap and refrigerate for about 30 minutes to 1 hour.

When the dough is done chilling, preheat oven to 350°F. Roll the dough to your desired thickness, about ½-inch thick, on a floured surface and cut into desired shapes. Place shapes on a baking sheet lined with parchment paper or a baking mat. Gather and reroll remaining pieces of dough as needed, using all the dough.

Bake at 350°F for 6 to 7 minutes for softer cookies or bake for about 8 to 10 minutes for a sturdier cookie. Let the cookies cool on a cooling rack for about 5 minutes.

Repeat with remaining dough.

Leave plain or decorate with icing.

This easy pasta dish is the ideal recipe for this time of year. It contains so many yummy flavors, cheese, and a ton of feel-good nutritional benefits, thanks to the kale and butternut squash. Butternut squash happens to be a staple ingredient in several of my fall recipes because they’re so versatile and beneficial to your overall health.

Health Benefits of Butternut Squash

• Supports your immune system: Butternut squash is full of beta-carotene and alpha-carotene, which is converted into Vitamin A. Vitamin A is contains anti-inflammatory properties which helps to support immune function.
• Supports eye health: Butternut squash contains lutein and zeaxanthin, which may help protect your eyes from ultraviolet rays.
• Supports digestion: Butternut squash is a good source of fiber, which aids in proper digestion.

Garlicky Kale Sausage and Butternut Squash Pasta Bake

Serves 6

Ingredients

• 3 tablespoons olive oil
• 1 pound ground Italian sausage
• 2 and ½ cups butternut squash, cubed
• 3 garlic cloves minced
• 1 and ¾ cups chicken broth
• 1 cup milk
• 1- pound rigatoni pasta
• 1 bunch kale leaves, stems removed and chopped
• 1 cup shredded mozzarella cheese
• 1 teaspoon paprika
• 1 teaspoon ground sage
• Salt/pepper to taste

Instructions

Pre-heat oven to 350 degrees F.

In a large pot or Dutch oven over medium-high heat, add in the oil and Italian Sausage. Cook until the meat is browned and cooked through, and transfer to a plate.

Reduce the heat to medium, and add in the butternut squash, garlic, paprika and sage. Stir for about 8 minutes, or until the squash is tender. Pour in the chicken broth, and simmer over medium heat for about 4 minutes.

Stir in the noodles, kale and milk, and cover. Once the noodles are cooked and the kale is tender, remove from the heat. Stir in the sausage and ½ of the cheese. Season with salt and pepper to taste, and transfer to a baking dish and top with the remaining cheese. Bake for about 10 minutes, or until the cheese is golden brown.

SERVINGS: 3
SERVING SIZE: ½ cup sauce with ⅓ cup sautéed onions and herring (143 grams)
PREP TIME: 10 minutes
COOKING TIME: 25 minutes

Ingredients

• 4 cups fresh collard greens, stems removed and chopped
• 2 teaspoons habanero pepper, minced
• ¾ cup yellow onion, chopped
• 2 teaspoons fresh ginger root, peeled and minced
• ¼ teaspoon salt
• 2 sweet vine tomatoes
• 1 tablespoon (15 milliliters) olive oil
• ½ cup yellow onion, sliced
• 3 ounces canned low-sodium smoked herring

Optional:

• ⅛ teaspoon salt
• 2 plantains, washed and skins removed

Instructions

1. Preheat oven to 350°F (176°C).
2. In a large skillet over medium heat, add collard greens, habanero pepper, onion, ginger, salt and 1 cup water.
3. Cook 10 to 12 minutes until collard greens are tender and onions are translucent. Remove skillet from heat and set aside.
4. Cut tomatoes into about 12 to 14 wedges and place on baking sheet. Bake for 8 minutes, or until skins are soft and slightly roasted.
5. To a food processor, add collard green mixture and tomatoes. Pulse until all ingredients are smooth and blended. Transfer to bowl and set aside.
6. Set the large skillet over medium high heat and add olive oil, then sliced onions and herring. Sauté about 3 minutes and set aside.
7. Optional: Cut plantains in half lengthwise. Fill medium-sized pot with 8 cups water. Add salt and bring to boil. Add plantains and cook 15 minutes or until easily pierced with a fork.
8. To serve, divide plantains into three bowls and top each serving with ½ cup collard green sauce and ⅓ cup sautéed onions and herring.

NUTRITION PER SERVING: 118 calories, 8g total fat, 1g saturated fat, 22mg cholesterol, 353mg sodium, 7g carbohydrate, 2g fiber, 3g sugar, 6g protein, NA potassium, NA phosphorus

Every weekend, my kids look forward to a nice, family breakfast that usually includes waffles — not homemade, but frozen waffles. I always keep a stash of them in the freezer because I’ve always been too intimidated to make them myself. For some reason, the process seems complicated! When I received the Proctor Silex Belgian Waffle Maker, I felt this was my chance to step outside my comfort zone and give homemade waffles a try.

When I opened the box of the Belgian waffle maker, I was pleased to see it was the ideal size for my countertop. There was no assembly required, and it had sleek, nonstick plates that help make cleanup easy. The power and preheat lights, located on the top of the waffle maker, let you know when the waffle maker is on and when to add batter.

The Proctor Silex Belgian Waffle Maker is very easy to use. I plugged in the waffle maker to allow it to heat up while mixing batter. A green light comes on when the waffle maker is ready to be used. Be sure to mist the plates with cooking spray before adding batter. I recommend using about ⅔ cup of batter to get the perfect size waffle.

While the waffle is cooking, you will notice that the top of the appliance starts to rise slightly. This is completely normal; it means the waffle is rising and cooking properly. The process takes about five minutes, but I prefer a slightly crunchy waffle, so I let it cook for a seven to eight minutes. While a waffle is cooking, hot steam comes out from the sides, so make sure you do not stand too close. I like how this waffle maker seems to cut the waffle into four sections, which comes in handy when serving my kids. After using the maker, I allow it to cool and use a wet cloth to wipe it down.

I would definitely recommend the Proctor Silex Belgian Waffle Maker because it can easily be used during the week for a quick breakfast or for a fancy brunch with friends. Plus, you can make savory waffles with a few added veggies or regular waffles with a serving of fresh fruit!

Fun and Easy Sweet Watermelon Nachos

Ingredients

• 1 seedless watermelon cut into small wedges
• 1 ½ cup vanilla Greek yogurt
• 2 tablespoon honey
• Sprinkles of choice

Instructions

Spread the watermelon wedges out onto a large platter and add the vanilla Greek yogurt on top.

Drizzle the honey on top of the Greek yogurt, followed by a hefty serving of colorful sprinkles.

Enjoy!

SERVINGS: 4
SERVING SIZE: 1 sandwich (439 grams)
PREP TIME: 10 minutes
COOKING TIME: 20 minutes

Ingredients

• 2½ tablespoons (36 milliliters) vegetable oil, divided
• 1¾ cups green bell pepper, sliced
• 1¾ cups red bell pepper, sliced
• 1 cup yellow onion, sliced
• 1 cup baby portabella mushrooms, washed and sliced
• 1 tablespoon chives, minced
• 4 6-ounce mahi-mahi fillets
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• 1 teaspoon pepper
• ¼ teaspoon salt
• 4 large eggs
• 4 ciabatta rolls, sliced in half, toasted

Instructions

1. To a large nonstick skillet over medium heat, add 2 tablespoons oil.
2. Add peppers, onions, mushrooms and chives and sauté 7 minutes until vegetables are tender and onions translucent. Place in a bowl and set aside.
3. Season fish with garlic powder, rosemary, pepper and salt.
4. In the same skillet over medium heat, heat ½ tablespoon oil and add fish fillets.
5. Sear for 4 minutes, or until browned on the bottom and sides. Flip fish and sear for 4 minutes. Cook until a minimum internal temperature of 145°F (63°C) is reached. Transfer to a serving platter and set aside.
6. In the same skillet over low heat, add eggs one at a time. Cook slowly until whites are set and yolks begin to thicken but are not hard, about 3 minutes. Carefully flip over eggs and cook until whites and yolks are firm.
7. To assemble, place ¼ cup vegetable mixture, 1 fish fillet and 1 fried egg on 1 half ciabatta roll. Top with the other half of the roll. Repeat to assemble 4 sandwiches.

NUTRITION PER SERVING: 517 calories, 18g total fat, 3g saturated fat, 229mg cholesterol, 626mg sodium, 65g carbohydrate, 6g fiber, 8g sugar, 29g protein, 782mg potassium, 343mg phosphorus

I was thrilled that my dietetics class consisted of a diverse group of people. There were people of different races, ethnicities, genders, shapes and sizes. Because my class was diverse, I was convinced this was how it was going to be when I entered the “real world” — but sadly, I was wrong.

When I graduated from college, I applied to my dietetic internship of choice. There were only two internships available in Alabama and because I’d just graduated from college with a stack of student loans and no job, I could not afford to apply to an internship out of state.

When match day came, I did not get matched to an internship and was completely crushed because I did not have a backup plan. I knew that I had to get a job, so I applied for a dietary manager position at a nearby hospital. The following year, I applied for a distance dietetic internship and was accepted. I was thrilled but a little disappointed because the internship required full-time hours, which meant I had to quit my job. I didn’t know how I was going to pay for my internship or my bills.

I swallowed my pride, quit my job and moved back in with my mom to complete my internship program. Then I started studying for the RDN exam with a few used books I purchased online. When I checked in with my peers from my internship program, I noticed that my study materials were not nearly as sophisticated as those of my colleagues. They had access to expensive study courses, flashcards, fancy books and seminars. I tried not to let that discourage me and eventually mustered up the courage to take the credentialing exam. Guess what? I failed!

At that point, I started to question if dietetics was the right career path for me. After a few months of throwing myself a pity party, I finally tried again and passed my exam! Yay! I was finally initiated into the world of registered dietitian nutritionists and couldn’t wait to get involved. I was so excited to become an integral part of the dietetics world. More importantly, I was finally accepted by my fellow dietitians and the rest of the world as a credible source of nutrition — but that was not exactly the case.

A harsh slap of reality hit me in the face when I entered the workforce. I realized there were no dietitians that looked like me — I was a Black, size 14 dietitian who stuck out like a sore thumb. When I worked at a hospital, the doctors, nurses and patients would mistake me for the dietary aide and ask me to give a message to the RDN or page the RDN. Of course, there is absolutely nothing wrong with being a dietary aide, but my badge clearly said “Registered Dietitian.”

When I went to RDN meetings and conferences, I would typically be the only Black dietitian in the group that was heavier than a size 6, so I received plenty of stares. On some occasions, I would receive a few unfriendly welcomes, followed by an obvious attempt to avoid eye-contact with me. I would also get asked several times, “Are you a registered dietitian?”  Keep in mind that I received this question at a dietitian-only meeting or conference! And you know what? This continues to happen today.

I spent years shyly giving nutrition interventions to my clients, hiding the fact that I was a dietitian to prevent the stares and questions. I also wore a lot of black to try to hide my size and look as skinny as possible. I thought, if only there was a dietitian who looked like me and understood how it felt to be the only orange in a pile of apples. If only there was someone I could’ve talked to who knew how it felt to have their educational status judged solely by their race and physical appearance before they even had a chance to speak.

You may not realize this, but representation is so important. To continue to encourage diversity in this field, it is imperative that we embrace dietitians of all shapes, sizes, colors, ethnicities, sexual orientations, religious beliefs and those with disabilities.

We must remember to take a hard look at ourselves to check our own biases and replace all assumptions and stereotypical thinking with openness and a willingness to learn from others who may look different from us. We also must remember to take what we have learned and use that information to develop fair and non-discriminatory policies, procedures, curricula and other important programs.

Remember: We may not look the same, but we all share one common goal, which is to educate the world with credible health and nutrition information.

The team behind Food & Nutrition Magazine® aims to amplify the voices of people of color and other underrepresented individuals in nutrition and dietetics and highlight the experiences of RDNs, NDTRs, dietetic interns and nutrition and dietetics students. Our goal is not only to stand in solidarity, but also help inform our readers and increase awareness about the importance of diversity in the field of nutrition and dietetics. We know it’s not enough, but we hope it’s a step in the right direction that will support meaningful conversations and a positive change in the profession. 

A few years ago, I was a huge fan of juicing, but I wasn’t a huge fan of my juicer. It was extremely bulky and very difficult to clean. It was a hassle anytime I wanted to make my favorite carrot juice. I almost gave up on my love for juicing until I heard about the Hurom HP Slow Juicer. I was so excited to try a juicer that was not only compact and stylish, but also powerful and efficient.

The appearance of the Hurom HP Slow Juicer is very eye-catching. I absolutely love the design and don’t mind letting it sit on my countertop for everyone to see. I can quickly assemble and disassemble the juicer, which comes with two cleaning brushes that make cleaning a breeze. In addition to the manual, the Hurom HP Slow Juicer also comes with a nifty recipe book.

One of my favorite juices to make is a simple carrot and kale juice. Because I am accustomed to a bigger, bulkier juicer, I was concerned that large carrots would not fit into the machine without first cutting them into pieces. To my surprise, they fit perfectly! In fact, I didn’t have to cut up any of the vegetables. The pusher tool helped ensure all the vegetables were inserted into the juicer properly.

The machine’s motor is efficient, powerful and very quiet during the juicing process. When collecting juice from the spout, use the juice container that comes with the machine. I made the mistake of using a short drinking glass and some of my juice spilled during the process. I was surprised at the amount of juice that was produced. This juicer may be compact, but its low-speed technology squeezes out every drop of juice, resulting in a lot of juice and bone-dry pulp, which I stored to use in a few recipes at a later time.

I definitely recommend the Hurom HP Slow Juicer to anyone who is looking for a stylish juicer to meet all their personal juicing needs. It’s a great way to add more healthful ingredients into your daily diet and make delicious, nutritious recipes the whole family will enjoy!

It’s the perfect go-to weeknight meal!

Simple Vegetarian Taco Soup

Ingredients:

• 1 Tbsp vegetable oil
• ½ large yellow onion peeled & diced
• 1 garlic clove minced
• ½ tsp ground cumin
• ½ tsp chili powder
• ½ tsp paprika
• 2 14.5-oz cans stewed tomatoes
• 1 15-oz can of red beans
• 1 15-oz can of corn
• 1 15-oz cans black beans rinsed and drained
• 1 10-oz can diced tomatoes & green chilies
• 2 ½ cups water
• 1 packet ranch seasoning mix
• Salt/pepper to taste

Garnish:

• Green Onions
• Chopped cilantro
• Sour cream
• Shredded cheddar cheese

Instructions:

Heat oil in a large saucepan over medium heat. Add onion and sauté until softened, stirring frequently for 3-4 minutes. Add garlic and stir frequently until fragrant, about 30-60 seconds. Do not let the garlic burn.

Stir in cumin, chili powder, paprika, stewed tomatoes, beans, diced tomatoes & chiles, corn, ranch packet and water until combined.

Bring to a boil over medium-high heat, then reduce heat to low. Continue to simmer for about 15 minutes, until liquid is reduced by a quarter. Remove from heat and season with salt and pepper to taste.

Serve with your favorite toppings and Enjoy!

The vanilla Greek yogurt and fruit toppings help to make this snack hearty enough for the toughest snacker by providing a great source of protein and fiber!

Super Duper Fruity Pizza

Serves 6

Ingredients

• 6 whole grain sandwich thins (tops only)
• 2 tablespoon melted butter
• 1 tablespoon cinnamon
• 1 ½ tablespoon sugar
• 6 tablespoon vanilla Greek yogurt
• 4 kiwi, peeled and sliced
• 1 cup strawberries, sliced
• ½ cup blueberries

Instructions

Preheat oven to 350°F (176°C).

In a small bowl, combine melted butter, cinnamon, and sugar. Spread evenly over each sandwich thin top. Bake for about 5 mins and set aside to cool.

When crusts are cool, top each one with 1 tablespoon vanilla Greek yogurt, strawberries, kiwi and blueberries. Make any design you want with the fruit!

Serve and Enjoy!

These Super Fudgy Flourless Black Bean Brownies are the perfect moist and chocolaty treat!

I’ve been making black bean brownies for a while, and you know what’s crazy? My family and I actually prefer black bean brownies over the average brownie recipe. Seriously! These Super Fudgy Flourless Black Bean Brownies turn out super yummy and chocolaty every time and since they’re made with black beans, they contain a few nutritional benefits too.

FUDGY FLOURLESS BLACK BEAN BROWNIES

Serves 9

Ingredients

• 1 15-ounce can black beans, drained and rinsed
• 3 tbsp unsweetened cocoa powder
• ½ cup quick oats
• 1 tsp baking powder
• 1 tbsp zero calorie sweetener
• ¼ tsp salt
• 3 tbsp molasses
• 3 tbsp vegetable oil
• 1 tbsp vanilla extract
• 1 large egg
• ¼ cup milk chocolate chips
• Optional: Additional chocolate chips for presentation

Instructions

Preheat oven to 350° F. Line an 8-inch-by-8-inch pan with parchment paper.

Combine all ingredients, except for the chocolate chips, in a blender or food processor. Blend until completely smooth. The batter may contain a few bits of oats, but that’s okay. They will soften while baking.

Stir in the chocolate chips, then pour into the pan. Sprinkle extra chocolate chips over the top, if desired. Cook in oven for 17 to 20 minutes or until a fork comes out clean.

Let cool at least 10 minutes before cutting them into squares.

Enjoy!

My entire family loves meatballs, so I “healthified” their favorite food and created this amazing masterpiece. The best thing about this recipe is that it only requires you to use one pot! This is perfect because I truly despise washing dishes. I hate having to use 3 to 4 pots for one recipe, so this recipe is right up my alley!

Sesame Turkey Meatballs with Veggie Noodles

Serves 5

Ingredients

• 2 pounds ground turkey
• 2 tablespoons oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• ½ teaspoon seasoned salt
• ¼ cup crushed butter crackers
• 1 large egg, lightly beaten
• 6 tablespoons low sodium soy sauce
• 5 tablespoons Worcestershire sauce
• ½ cup water
• 1 teaspoon sugar
• 2 ½ cups zucchini noodles
• 2 ½ cups butternut squash noodles
• Salt and pepper to taste

Instructions

In a large bowl, combine ground turkey, onions, garlic, crushed crackers, 1 egg, 2 tablespoons of Worcestershire sauce, 1 tablespoon of low sodium soy sauce, seasoned salt, and salt/pepper. For each meatball, grab about 2 tablespoons of the ground turkey mixture and roll it into a ball with your palms.

Next, heat a large skillet over medium-high heat. When hot, add 2 tablespoons of oil and work in batches to add the meatballs. Cook on all sides until fully browned and cooked throughout; this may take about 10 minutes. When done, remove the meatballs from the pan with a slotted spoon and allow them to cool.

Reduce the temperature to low and add ½ cup water, 1 teaspoon of sugar, 4 tablespoons of Worcestershire sauce, and 4 tablespoons of soy sauce to the skillet. Let simmer for about 5 minutes. Add the meatballs and zucchini/butternut squash noodles to the skillet and toss until all ingredients are coasted evenly with sauce. Cook until the vegetable noodles have softened, or until they are cooked until your desired texture.

Serve and Enjoy!

SERVINGS: 8
SERVING SIZE: 1 arepa with ⅓ cup filling (71 grams)
PREP TIME: 10 minutes
COOKING TIME: 25 minutes

Ingredients

• 2 cups pre-cooked white cornmeal flour
• 3 tablespoons (37 milliliters) vegetable oil, divided
• ¼ cup diced onions
• 1 cup drained canned black beans
• 3 cups chopped kale, stems removed
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ⅓ cup crumbled feta or gorgonzola cheese

Instructions

1. Pour flour into a medium bowl. Make a well in the center and add 2½ cups warm water.
2. Using a wooden spoon, gradually stir until no dry lumps remain. Let rest 5 minutes.
3. Knead dough a few times in bowl, then divide into 8 pieces.
4. On a clean surface, roll each piece into a ball, then gently flatten to about ½-inch thick.
5. In a large nonstick skillet, heat 1 tablespoon oil over medium heat.
6. Add 4 pieces of dough, cover and cook until golden brown, about 6 to 8 minutes.
7. Uncover, flip and cook uncovered 6 to 8 minutes, until other side is golden brown.
8. Transfer arepas to a wire rack.
9. Repeat with 1 tablespoon oil and remaining dough.
10. Cut cooked arepas in half.
11. To make the filling, heat 1 tablespoon oil in a large nonstick skillet over medium heat.
12. Add onions and cook about 3 minutes or until translucent.
13. Add black beans and kale and cook for 5 to 7 minutes, stirring frequently, until kale is tender.
14. Season with garlic powder and black pepper and toss to ensure seasonings are evenly distributed.
15. Stuff each arepa with ⅓ cup filling and top with 1 teaspoon cheese.

NUTRITION PER SERVING: 204 calories, 6g total fat, 1g saturated fat, 2mg cholesterol, 539mg sodium, 32g carbohydrate, 4g fiber, 1g sugar, 5g protein, 196mg potassium, 279mg phosphorus

SKILLET BLACKBERRY SWEET ROLLS

Serves 9

Ingredients:

• 1 can refrigerated crescent roll dough
• 1 and ½ cups frozen blackberries, thawed
• 3 tablespoons softened butter
• 3 tablespoons sugar
• 2 teaspoons vanilla
• Optional: 1 cup powdered sugar and 1-2 tablespoons milk for icing

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Unroll crescent dough and pinch seams together to create one large sheet. Spread dough with softened butter and set aside.
3. Combine blackberries, sugar and vanilla in a blender and spread over the buttered dough. Roll the dough into a log and cut into about 8-10 rolls. Place rolls in small, greased cast-iron skillet and bake for 20-25 minutes.
4. Drizzle any of the remaining blackberry filling on top of the rolls. Top with icing, if desired and serve warm.
5. For the Icing: With a fork, stir together 1 cup of powdered sugar and 1-2 tablespoons of milk until smooth and pourable.