Roasted Brussel Sprouts with Cranberries by Stephanie Olzinski, RDN and Rhyan Geiger, RDNNot only are these leafy vegetables in season right now but they’re low in calories and high in many nutrients such as fiber, vitamin K and vitamin C. Did you know that these little cruciferous vegetables may help maintain healthy blood sugar levels? This is likely due to their high fiber content. This recipe is simple to make and is a crowd pleaser!
Red Potato SaladPotato salad is a classic summer-time side dish, great for gatherings and feeding many people. This red potato salad is a healthier twist which contains some added protein and nutrients from Greek yogurt. Add this dish to your next pool party. Just remember to keep it out of the sun!Gluten Free Irish Soda BreadThe month of March celebrates St. Patrick’s Day and that means Irish Soda Bread! We’ve created a recipe for this classic side for those that have gluten allergies. My favorite way of eating this tasty bread is by slightly warming it up with a thin spread of Kerrygold butter. Try it – your taste buds will thank you!Garlic Parmesan Spinach Spaghetti SquashLooking for a healthy fun alternative to pasta that the whole family will enjoy? Dress up a spaghetti squash with aromatic garlic and leafy greens topped with a creamy cheese sauce – YUMM! Serve as is or add your favorite protein on the side. I always keep a rotisserie chicken in my refrigerator for meals like this, especially when we are on the run.Fall Greens with Bacon and Pecorino CheeseFall is one of my favorite seasons, partly because of the yummy veggies that are available in the grocery store. Brussel sprouts and kale are two of the best veggies to eat this time of year, offering tons of nutrients and packed with fiber. Add a little bacon and pecorino cheese and whalla - you've got a delicious side dish to pair with just about any protein.Refried LentilsA healthy and satisfying alternative to traditional "refried beans"
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