Integrative Nutrition Blog

Recipe Blog Roundup

October 13, 2018

Image via Shutterstock and IIN.

Easy-Peasy Minestrone Soup
By Ashley Iovinelli ‘17

This simple soup is the perfect fix for the colder temperatures approaching. It’s made with hearty beans and a healthy blend of vegetables, making it a great dish for lunch or dinner. The fresh, easy-to-find ingredients make it a seamless recipe for the whole family to enjoy all week long.

Peanut Butter and Jelly Pancakes
By Andrea Palacios ‘15

These peanut butter and jelly pancakes made with a healthy twist will take you back to your childhood – except these are made with only natural sweeteners and no refined ingredients! See for yourself how fun and amazing these pancakes taste by whipping this easy recipe together for your next breakfast.

The Hunter’s Wife Health Bar Walnut Chorizo
By The Hunter’s Wife Health Bar Executive Chef, Arrow Grey ‘17, and The Hunter’s Wife Health Bar Owner, Tandi Rolen ‘18

This is a delicious and flavor-packed vegan version of a South American favorite! It’s made with just a few ingredients – nuts and a strong array of spices – that will have even the biggest meat eaters begging for more.

Vegan Chickpea Omelet
By Letitia Richards ‘09

Not only is this recipe quick, but it’s also super nutritious! Chickpeas are a great source of protein, fiber, potassium, and iron. They support weight loss, protect against heart disease, and improve gut health. This is a delicious egg substitute that has a similar consistency and great taste that will keep you satisfied all morning.

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