Creamy Rosemary-Chive Cashew Spread

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

May 27, 2014 • 2 comments

Nutritious breakfast spread options are typically limited to vegan buttery spread and traditional nut butters. I am also a fan of mashing fresh avocado on toast. Here is another savory topping to add to the mix that provides you with nearly a half serving...

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Pear, Apple and Grape Salad with Thyme and Walnuts

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

November 18, 2013 • 2 comments

While lush summer berries and melons are frequently enjoyed as fruit salad, it is a mystery to me why seasonal fall fruits don’t get the same treatment. I’m trying to change that by tempting you with this salad made of the season’s bounty, including...

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Easy, Edible & Economical Fall Table Centerpiece Idea

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

November 7, 2013 • 0 comments

It has been nearly a year and a half since we moved into our new home and I still haven’t found a permanent table centerpiece that I love for the kitchen table. Until today, when I found inspiration at the grocery store with the...

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Creamy Vegan White Bean Ranch Dip

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

September 19, 2013 • 8 comments

Ranch dressing….what’s not to love? The complex blend of herbs, spices and salt. The acidic tang of buttermilk. Its versatility on vegetable crudités, French fries, and dare I mention bad pizza crust? But the downside: 2 tablespoons delivers 145 calories, 13% of the Daily...

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Crunchy Cilantro-Lime Hummus Tacos

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

August 12, 2013 • 0 comments

My husband actually raved about these vegan tacos! He didn’t ask for a side of chicken sausage or even sprinkle on cheese. He just happily ate (devoured) them, as I did: slathered with taco sauce and filled with mixed greens. The recipe yields tacos that are...

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Tepary Bean Salad with Red Bell Pepper, Cumin & Lemon Vinaigrette

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

July 30, 2013 • 0 comments

How to Cook Tepary Beans I recently discovered tepary beans – the only legume native to Arizona, from the Southern region – while attending the Arizona Farmer + Chef Connection. Tepary beans commonly come in brown and white varieties and one serving boasts 9 grams...

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Single-Pan Sunny-Side Up Eggs with Kale, Red Peppers & Garlic

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

July 22, 2013 • 0 comments

There are 100 ways to cook an egg, so the saying goes. And here’s one to add to your clean eating recipe repertoire. Loaded with a rainbow of vegetables, this recipe can really be enjoyed for any meal. Sop up all of the juicy...

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Easy Grilled Artichokes with Roasted Garlic-Dijon Puree

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

July 3, 2013 • 2 comments

There are two ways of doing things in the kitchen: the restaurant chef’s way and the easy way. When I cooked at the five-star Mary Elaine’s, I was in charge of the artichokes, trimming them by the case. First I cut off all of...

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Slow Cooker Lentil Sloppy Joes

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

June 6, 2013 • 0 comments

Slow cookers offer so much more than hearty winter stews, and in the summer any way to escape the heat of the kitchen is welcome. How about a summertime sandwich of lentil sloppy joes? The inspiration for this recipe stems from a stovetop version by Heather McDougall,...

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Banana Coconut Cream Bars with Almond Crust

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

April 26, 2013 • 3 comments

A couple of months ago, I was trying out a gluten-free diet, which I am no longer on. I was “jonesing” for something crusty, carby and sweet, and I couldn’t get banana cream pie off my mind, so I came up with this dessert....

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