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Black Bean and Quinoa Salad

This recipe is from The Pritikin Kitchen™ which follows the heart-healthy guidelines connected to Boone Hospital Center’s upcoming Pritikin Intensive Cardiac Rehabilitation Program.

Oatmeal Raisin Blueberry Cookies

Dietitian Kelsie Knerr shares a Pritikin Kitchen™ healthy oatmeal cookie recipe! 

Quinoa Black Bean Burgers

Dietitian Kelsie Knerr shares her health black bean burger recipe!

Feta Veggie Dip

Dietitian Kelsie Knerr shares a healthy veggie dip idea! 

Crispy Roasted Potatoes

Dietitian Kelsie Knerr shares her crispy roasted potato recipe! 

Healthy Veggie Scramble

Dietitian Kelsie Knerr shares her healthy veggie scramble recipe! 

Low-Sodium Beef Veggie Soup

Dietitian Kelsie Knerr shares her low-sodium beef veggie soup! 

Cauli Breaksfast Oats

Cauliflower in your oatmeal? This may sound odd, but it's worth trying! I personally love cauliflower – especially roasted – but typically not riced cauliflower. If I'm having cauliflower rice stir-fry, I can totally tell I am not eating normal rice. But with this oatmeal and egg combination, the texture is so similar to typical oatmeal that it doesn’t faze me, especially after I add all of my flavorful toppings. That being said, it is important to get the texture right: the finer the riced cauliflower, the better it pretends to be oatmeal. If you're using a food processor, blend it very thoroughly. And when microwaving, make sure the cauliflower rice is cooked until very soft.

Popeye Blender Pancakes

This recipe isn’t your typical one-dimensional breakfast, a lot of the go-to breakfasts Americans tend to choose end up being carbs drizzled with carbs. These pancakes not only get you the fiber-rich carbohydrates from oatmeal but also dates, spinach, eggs and milk which help you get each of the MyPlate food groups. Having a variety of carbohydrates, protein, and fat helps you have long lasting fuel for your morning and the different food groups give you a nutrient-dense start to your day.

Try These Zucchini Noodles with Pesto!

As a dietitian, I often encourage people to fill half of their plate with non-starchy veggies. Whenever I make zoodles, that goal is easy to meet, and I end up eating at least an entire zucchini. Spiralizers expand your veggie options and provide a noodle substitute if you need to cut out gluten or eat fewer carbohydrates.


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