Jump on the Spiralized Vegetable Bandwagon with a Recipe for Cucumber and Carrot “Noodle” Salad

From the moment our kids decided it was AOK to eat salad, Caesar was always their favorite. And now, thanks to our intern, Katy, Caesar salad is getting a playful new twist with this spiralized Cucumber and Carrot “Noodle” Salad.

Cucumber and Carrot Noodle Salad via MealMakeoverMoms.com/kitchen #spiralizer

Guest Post

Hi everyone! I am Katy Patton, a graduate student at Boston University. This past semester I had the opportunity to take a break from my academic studies to join Liz and Janice in The Meal Makeover Moms’ Kitchen. As you know, The Moms are always brainstorming new ways to make healthy foods fun for kids, so I knew they would love my go-to kitchen gadget: THE SPIRALIZER :)

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Summer Side Dish: Sweet Potato and Cauliflower Tabbouleh

This gluten-free, vegan tabbouleh is made with cauliflower “rice” instead of the usual bulgur wheat and luscious cubes of roasted sweet potatoes. It’s perfect for family picnics and summer camp lunches.

Sweet Potato and Cauliflower Tabbouleh via MealMakeoverMoms.com/kitchen #GlutenFree #Vegan

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Creamy Broccoli Soup Gets a Healthy Makeover

Spoiler alert: The secret ingredient in this creamy, cream-less broccoli soup is cannellini beans.

Creamy Broccoli Soup Makeover via MealMakeoverMoms.com/kitchen

Rich, flavorful, and light in calories, this healthy cream of broccoli soup makeover gets it’s creaminess from beans and no actual cream at all. 

Every spoonful of this soup tastes like summer.

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Grilled Salmon and Veggies with California Avocado Cilantro Sauce, Summer Entertaining with Healthy Fats + CA Avocado Giveaway {Podcast #269}

Fire up your backyard grill and give our new recipe for Grilled Salmon and Veggies with California Avocado Cilantro Sauce a try. This dish is easy to make, celebrates the brightest, freshest flavors of summer, and brings a plateful of good-for-you fats to the table.

Grilled Salmon and Veggies with California Avocado Cilantro Sauce via MealMakeoverMoms.com/kitchen

Disclosure: We created this recipe for the California Avocado Commission. We were compensated for our work, and all opinions are solely our own. For the full recipe and a primer on dietary fats and why it’s important to eat the right kinds, stop by The Scoop over at CaliforniaAvocado.com

You can also tune into this week’s Cooking with the Moms radio podcast for this recipe and more ideas for boosting the flavor and good nutrition of summer cookouts and gatherings.

 To hear all about summer entertaining with avocados, tune in to COOKING WITH THE MOMS by clicking the play button above. And don’t forget to SUBSCRIBE to our show on iTunes.

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Freekeh Salad with Caramelized Cauliflower and Tuna + Cooking with Ancient Grains {Podcast #266}

This Freekeh Salad with Caramelized Cauliflower and Tuna is surprisingly simple, and its bright and flavorful flavors make it an ideal addition to any family’s weeknight dinner rotation.

Freekeh Salad with Caramelized Cauliflower and Tuna #WholeGrains via MealMakeoverMoms.com/kitchen

If cooking freekeh, millet, farro, bulgur, quinoa, or other ancient grains sounds difficult or too time consuming, then you’ll definitely want to tune in to this week’s Cooking with the Moms podcast as Maria Speck, author of Simply Ancient Grains, provides a primer on preparing these nourishing whole grains and turning them into mouth-watering (and we mean it!) breakfasts, lunches, dinners, and desserts for your family. {Enter to win a copy of Simply Ancient grains. Read details below on the details.}

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Creative Cauliflower Recipes – A Roundup! {Podcast #265}

Cauliflower is a cancer-fighting cruciferous vegetable, and it’s versatile too! From roasted and mashed to hearty, rib-sticking “steaks,” cauliflower is the current “it” vegetable making its way onto restaurant menus and family dinner tables everywhere.

Creative Cauliflower Recipes via MealMakeoverMoms.com/kitchen

On this week’s Cooking with the Moms radio podcast, we dish about some of our favorite cauliflower recipes — Cauliflower Mac & Cheese and Cauliflower Steaks with White Bean Sauce — and share many more cauli-inspired recipes from dietitian food bloggers from around the web.

 LISTEN TO COOKING WITH THE MOMS by clicking the play button above! And don’t forget to SUBSCRIBE to our show on iTunes.

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Cauliflower Mac & Cheese — A Makeover of Classic Mac & Cheese

Mac & cheese is a kid favorite, but when it comes to good nutrition, this classic kid dish is lackluster at best. For my Cauliflower Mac & Cheese makeover, I use whole wheat elbow pasta, add shredded cauliflower (it disappears right into the dish), and create a yummy, creamy sauce that’s made with no cream at all.

Cauliflower Mac & Cheese via MealMakeoverMoms.com/kitchen

If you thought kale was the “it” vegetable, you’re right. But nutritious, versatile, and flavorful cauliflower has achieved “it” status too. Lately, I’ve been shredding it on the holes of a box grater to make “rice,” which I then sauté and add to dishes like this easy-does-it mac & cheese. (You can also use a food processor to make cauliflower “rice.”)

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Cleaning Out My Pantry with a Recipe for Gnocchi Primavera

Sometimes the best last-minute dinners are made by combining staples that have been gathering dust in your pantry, fridge, and freezer. In my case it was lots of vegetables and gnocchi and a few condiments that I tossed together for a fun dinner with friends.

Gnocchi Primavera

Every month we participate in The Recipe Redux cooking challenge, and this month we were told to go through our pantries, cupboards, freezer, and fridge and pick an ingredient or condiment that has been hanging around for awhile. We were asked to give this ingredient the attention it deserves and create a healthy recipe.

Organized Pantry

Liz and I decided that I should tackle this month’s challenge because, well, I have a well-stocked pantry. This is a nice way of saying that I’m a bit of a hoarder. I’m also an overachieving dietitian so I decided to use a dozen pantry items to create a new recipe. Our latest intern, Katy, had done a nice job of organizing our food photography props, but the other side of the pantry had lots of food items to choose from.

Ingredients from Pantry

My sister, Diane, was visiting from Oregon so I convinced her and my friends, Catherine and Maryellen, to join me in this cooking challenge. I showed them these pantry ingredients when they arrived and the consensus was that we would use the gnocchi, anchovy paste, and tomato paste.

Shrimp Crostini

The canned shrimp was a bit past the expiration date and I told my friends we had to use it, so Catherine whipped up these shrimp crostinis with shrimp mixed with cream cheese and hot sauce over crackers. These kept us fueled while we cooked the main meal. :)

Pantry Dinner

We then dug deeper into the freezer and found a partial bag of peas, a bag of snap peas, and some garlic cubes. In the fridge we found half & half cream left over from Easter, a few scallions, some grape tomatoes, an orange bell pepper, and fresh parsley. We decided to use all of them to make a Gnocchi Primavera.

Gnocchi Primavera

We totally made up this recipe as we went along, sipping on wine, and it turned out pretty well, especially for a Friday night throw-together dinner!

Gnocchi Primavera
This recipe is so versatile -- you can use any veggies you have in your fridge or freezer. You could add some shrimp or chicken, use pasta instead of gnocchi... the options are endless! If you don't have anchovy paste you can leave it out.
Serves: 4 to 6
  • 2 tablespoons olive oil
  • 3 green onions, thinly sliced
  • 2 frozen garlic cubes
  • 1 cup grape tomatoes, quartered
  • 1 orange bell pepper, cut into 1-inch pieces
  • 1 tablespoon anchovy paste
  • 1 tablespoon tomato paste
  • 1 17.6-ounce package Italian gnocchi
  • 1 12-ounce bag sugar snap peas
  • 1 cup frozen peas
  • ½ cup chicken or vegetable broth
  • ½ cup half & half cream
  • Parmesan cheese, optional
  1. Heat the oil in a large saucepan or Dutch oven over medium heat.
  2. Add the onions, garlic, tomatoes, bell pepper, anchovy paste, and tomato paste and cook for 10 minutes, stirring frequently.
  3. While the vegetables are cooking, boil the gnocchi; add the sugar snap peas and peas for the last 2 minutes of cooking.
  4. Drain and add to the cooked vegetable mixture, along with the broth and half & half. Stir and heat through for about 3 minutes.
  5. Top with Parmesan cheese as desired.
Nutrition Information
Calories: 370 Fat: 11g Saturated fat: 3.5g Carbohydrates: 58g Sodium: 750mg Fiber: 7g Protein: 12g Cholesterol: 15mg


Pantry Dinner Guests

The best part of cooking with friends is sitting down and enjoying the meal afterward with good conversation. We were all pretty tired after a long week. Can you tell? :)  Do you have a favorite throw-together meal using items from your pantry?!

2015 Dietary Guidelines Recommendations + a Recipe Roundup {Podcast #264}

Eat more fruits, vegetables, whole grains, seafood and more sustainable, plant-based meals … and eat together as a family: Those are just a few of the 2015 Dietary Guidelines recommendations, which are deliciously illustrated here in the following 25-plus nutritious recipes.

2015 Dietary Guidelines recommendations via MealMakeoverMoms.com/kitchen

They’re not officially out yet, but back in late February, recommendations for the upcoming 2015 U.S. Dietary Guidelines were released, and we liked what we saw! On this week’s Cooking with the Moms podcast, we dig into the 500 page report with the help of fellow dietitian and Better Than Dieting blogger, Bonnie Taub-Dix, MA, RDN, and we offer sound advice on what to toss into your grocery cart and what to feed your family! {Follow Bonnie on Twitter: @EatSmartBD and check out her book, Read It Before You Eat It.}

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