Serve with thick slices of whole-wheat bread, fried eggs and olive oil (optional: add prosciutto and parmigiano reggiano) to make absolutely delicious breakfast!
White Beans are one of the most common beans used in North America. One cup of these nutritious beans contains 38% of the Daily Value (DV) of protein and 43% of the Daily Value of Folate.
With cabbage, carrots, radishes, and herbs, this slaw is as colorful as it is flavorful. It’s a great make-ahead dish, since the flavor develops as it sits; just be sure to give it a quick stir before you serve. Game plan: If you don’t have a food processor, you can...
Apples, onions, fennel and garlic combine with chicken thighs, herbs and wine for a savory and satisfying entree. Serve over rice, accompanied by a simple fall greens salad for a complete meal.
You can substitute the mushrooms for boiled artichoke hearts or lightly cooked asparagus. Nori seaweed can also be used in place of the purple cabbage to make the rolls.
This recipe screams fall time! Enjoy this warm creation with some sauteed greens. Also, feel free to substitute any type of pasta according to your personal preference.
This recipe is a good way to make the switch from white pasta to whole-grain varieties that offer more fiber and protein. This dish also tastes great as a cold noodle salad.
This creamy, spicy sauce makes a tasty non-dairy salad dressing or gluten-free topping for steamed or raw, wilted kale and it couldn't be easier to make!
This simple recipe for kelp noodles is easy to whip up and provides a tasty meal rich in iodine and calcium. The hemp seeds add protein, healthy fat, and extra fiber along with a nutty crunch.
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