Explore healthy recipes that are vetted by certified dietitians, and are sure to pack a nutritious punch!
We challenge you to get your Freekeh on!
Recipe adapted from The Minimalist Baker Want to upgrade your breakfast or brunch game? Try adding in a Mediterranean flair to get a rich and
Adapted from Food52 Makes about 3 large salads This salad is perfect for transitioning your produce from summer to fall. The sweetness of roasted carrots
Wondering what to do with that package of carrot spirals you bought at TJ’s? Here’s just the recipe for you! Chop ingredients ahead of time,
This week, we’re featuring a recipe that bridges summer and fall, with clean and fresh flavors, but a comfort food feel. Serve atop your favorite
Big thanks to one of our VLCD members who alerted us about this awesome summer recipe in our Facebook group! Don’t forget to friend request
Adapted from Cooking Light Serves 4 Ingredients: 1 bunch lacinato kale, stemmed and torn into large pieces 2 tbsp. olive oil 4 (4oz.) boneless skinless
This tasty and creative recipe (submitted by one of our wonderful patients) is a great way to curb a pizza cravings without breaking the bank
Salads packed in mason jars are the perfect solution to alleviating sad desk lunches. The method is simple- Grab a wide mouth mason jar and
(Adapted from The Real Food Dietitians) Looking for a great meal prep idea? This black bean quinoa bake fits the bill. Packed with fiber and
Adapted from Good Housekeeping Garbanzo beans and bulgur come together in this earthy dish. Garbanzo beans and bulgur are excellent sources of protein and fiber.
Adapted from Martha Rose Shulman, NYT cooking This recipe substitutes the rice from traditional risotto and uses farro instead. This recipe takes time to prep,
This recipe makes for an easy on-the-go meal that can be served hot or cold. Balsamic vinegar adds a deep, rich flavor to the ingredients
Recipe Adapted from The Real Food Dietitians Stuck in a dinner rut? We’ve all been there! In these situations, it’s helpful to have premade meal
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