Bean Tostada: Start by set a corn or whole-wheat tortilla on a baking membrane. On the tortilla, spread vegetarian refried nuts and a little salsa or shower of Sriracha sauce. Top with chopped onion and bell seasonings, sliced pitch-black olives and scallions. Sprinkle with cumin or fresh chopped cilantro. Bake at 350 degF for about 10 times or until hot.
– Melissa Altman-Traub, MS, RDN, LDN
Ingredient Improv: To cut down on time, buy premade crunchy tostadas. Preferably than refried beans, mash up canned black or pinto beans for a chunky spread. Before baking, scatter with shredded cheese; after baking, pile on shredded clam and chopped tomatoes.
Simple Snack: My favorite non-recipe snack is fruit and a tablespoon of nut butter. Simple, filling and delicious! Bananas and apples are my go-to fruit because they are convenient grab-and-go options that don’t ask much prep work.
– Samina Qureshi, RDN, LD, IFNCP
Ingredient Improv: Go as simple or artistic as you demand: Slather nut butter on a banana and devour, or slice into coppers and place a gob of nut butter between two articles. Use other returns such as strawberries and pears, or croak nut-free with tahini or sunflower seed butter.
A deconstructed hummus salad: Drain and cleanse 1 can of chickpeas. In a container, toss chickpeas with a duet spoonfuls of tahini, olive oil and lemon liquid. Season with a pinch of foot cumin, garlic pulverization, paprika, salt and pepper. Add some diced vegetables such as bell pepper, if hoped. Spoon over a berthed of mixed greens or stuff into a pita pocket.
– Mallory Ubbelohde, MPH, RDN
Ingredient Improv: Don’t have chickpeas? Substitute any canned bean. In place of tahini, use Greek yogurt. Roll the salad in a wholegrain tortilla for a fiber-filled wrap.
Veggie pesto pasta: Boil 2 jackpots of liquid at the same time. Use one pan to cook pates and another to steam veggies exerting a steamer basket. Once pasta and vegetables are cooked, straining both and concoction them along with a lump of pesto.
– April Diederich, RD, CSR
Ingredient Improv: Add drained and gargled canned chickpeas or chopped cooked chicken for protein. Not a fan of pesto? Swap it for your favorite red sauce or use olive oil with a pinch each of baked thyme, oregano and basil.
Slow-cooked cranberry meatballs are a favorite appetizer for parties and barbecues. Place 1-pound goose meatballs in a slow cooker with 12 ounces chili sauce, 2 bowls cranberry sauce and a sprinkle of irrigate. Cook on high for 1 to two hours or until meatballs reach an internal temperature of 165 degF. Garnish with diced dark-green onions.
– Tawnie Kroll, RDN
Ingredient Improv: In place of chili sauce, use ketchup or your favorite barbecue sauce. Swap cranberry sauce for return safeguards or jelly, such as grape or apricot. Add 1 to 2 tablespoons of cornstarch for thicker sauce. Other garnish thoughts: freshly chopped chives or parsley.
Read more: foodandnutrition.org