NIFS Healthy Living Blog

As we head into late summer, balancing a busy schedule with healthy eating can be difficult. Here are three quick and easy dinner recipes you can make in less than 30 minutes, giving you more time for fun summer activities! 

Shrimp Sushi Bowl

Servings: 4

5 TB light mayonnaise
2 tsp red curry paste
10 ounces (2 standard packages) frozen riced cauliflower
3 TB sesame oil 
1½ lbs uncooked shrimp, peeled and deveined 
2 garlic cloves, minced
1 tsp salt 
1 medium ripe avocado, seeded, peeled, and sliced 
1 medium cucumber, sliced
½ cup julienned carrots 
2 green onions, thinly sliced
1 lime, sliced into wedges 

1. In a small bowl, mix mayonnaise and red curry paste.
2. Prepare riced cauliflower according to package directions.
3. In a large skillet, heat oil over medium heat. Add shrimp and cook until pink, or about 5–7 minutes. Add garlic and salt and cook for 1 additional minute. Remove from heat. 
4. Divide cauliflower among 4 bowls. Top each bowl with shrimp, avocado, cucumber, carrot, and green onion. Drizzle each bowl with curry mayonnaise mixture and garnish with lime.

Nutrition Facts: 377 calories, 22g total fat (3.5g saturated fat), 14g carbohydrate (5g fiber, 4g sugar) and 32g protein.

Grilled Zucchini Hummus Wrap (Vegan)

Servings: 2

1 zucchini, sliced 
Salt and pepper, to taste 
1 TB olive oil 
1 medium tomato, sliced (or 1 handful cherry tomatoes)
⅛ cup sliced red onion
1 cup kale
2 slices white cheddar cheese 
2 large tortillas 
4 tablespoons hummus (any flavor)

1. Heat a skillet over medium heat. 
2. Toss zucchini in olive oil and sprinkle with salt and pepper. Add to skillet and cook for 3 minutes before flipping and cooking for an additional 2 minutes. 
3. Remove zucchini from skillet and reduce heat to low. Heat tortillas one at a time in skillet for 1 minute each. 
4. Remove tortillas from skillet and assemble wraps with sliced zucchini, tomato, onion, kale, 1 slice of cheese, and 2 TB hummus. Wrap tightly and serve. 

Nutrition Facts: 366 calories, 20g total fat (6g saturated fat), 660mg sodium, 38g carbohydrates (7.5g fiber, 6g sugar), and 13.5g protein. 

Chicken and Cucumber Lettuce Wraps with a Simple Peanut Sauce 

Servings: 4 (2 lettuce wraps per serving) 

¼ cup creamy peanut butter 
2 TB low-sodium soy sauce 
2 TB honey 
2 TB water 
2 tsp toasted sesame oil 
2 tsp olive oil 
3 scallions, sliced (separate whites and greens) 
1 Serrano pepper, seeded and minced 
1 TB minced fresh ginger 
2 tsp minced fresh garlic 
16 ounces ground chicken breast 
1 cup diced jicama 
16 Bibb lettuce leaves 
1 cup cooked brown rice 
½ medium English cucumber, thinly sliced 
½ cup fresh cilantro 
lime wedges, for serving

1. Whisk peanut butter, soy sauce, honey, water, and sesame oil in a small bowl. 
2. In a large nonstick skillet, heat olive oil over medium heat. Add scallion whites, Serrano pepper, ginger, and garlic and cook until slightly soft, or about 2 minutes. Add chicken and cook until cooked through, about 3–4 minutes. 
3. Add the peanut sauce to the chicken mixture and cook until sauce has thickened, about 3 minutes. Remove from heat and stir in jicama and scallion greens. 
4. Prepare lettuce wraps by dividing rice, chicken mixture, cucumber, and cilantro among the each lettuce leaves. Serve with lime wedge garnish. 
5. Nutrition Facts (per 2 lettuce wraps with sauce): 495 calories, 19g fat (4g saturated fat), 400mg sodium, 39g carbohydrates (6.5g fiber, 14g total sugar, 8.5g added sugar), 44g protein. 

This blog was written by Lindsey Recker, MS, Registered Dietitian. To learn more about the NIFS bloggers, click here.

The never-ending cold and dreary winter weather is coming to an end finally. After months of staying in and hibernating on chili, casseroles, soups, and stews, it’s time to break out the fresh and colorful foods! This is the perfect time of year to experiment with more fresh fruits and vegetables that are quick and easy and oh so good for you!

Here are some of my favorite recipes that I am excited about adding into my spring rotation.

Brussels Sprouts Salad

FOR THE SALAD

4 dozen Brussels sprouts (trimmed and sliced thin)

8 oz center-cut bacon (cooked and coarsely chopped)

1 cup pecans, coarsely chopped

1 cup grated Parmesan cheese

FOR THE DRESSING

Juice of 1 lemon

¼ cup maple syrup

½ cup olive oil

1 small shallot (minced)

Salt and pepper to taste

1. In a large bowl, toss together the Brussels sprouts, bacon, pecans, and grated Parmesan cheese.
2. In a small bowl, whisk together the lemon juice, maple syrup, olive oil, shallot, and salt and pepper until thoroughly combined.
3. Pour the dressing over the salad and toss to ensure that all of the ingredients are evenly moistened.

The salad can be served immediately, or refrigerated for up to 4 hours before serving (if making further in advance, keep dressing separate until ready to serve).

***

Eggplant and Goat Cheese Bake

3 thin eggplants, sliced into ¼-inch-thick slices

3 cloves garlic, finely chopped

1–1½ cups medium tomatoes, chopped into 1-inch cubes

4 oz. goat cheese

1⁄3 cup basil, roughly chopped

½ cup olive oil for drizzling

1. Preheat oven to 375ºF.
2. In a 13 × 9 baking dish, layer the sliced eggplant, overlapping if necessary. Drizzle a little of the olive oil over the eggplant slices and gently toss them to coat.
3. Scatter the garlic over the eggplant. Then place the tomatoes evenly over the eggplant.
4. Crumble the goat cheese with a knife or your fingers and top the tomatoes. Then place the basil on top.
5. Bake 35–40 minutes, or until the eggplant is softened and the cheese is slightly melted. Serve hot.

As Farmers’ markets begin to open, take advantage of fresh and local produce to come up with your weekly meal plans! Challenge yourself each week to try a new fruit or vegetable and base a meal around that choice. Have fun!

This blog was written by Angie Mitchell, RD. To find out more about the NIFS bloggers, click here.

I don't know  about you but I always struggle the first week of Daylight Saving Time. Studies have shown that the week following springing forward, car accidents increase by 6 percent, and the loss of sleep we experience with the time change can impact our health for weeks or even months. According to Northwestern Medicine, cardiovascular events also increase, with a 24 percent higher incidence of heart attacks the week after the shift to Daylight Saving Time. Keeping all this in mind, it's important to protect your health during this change to your circadian rhythm.

One of the main excuses people give for skipping breakfast is time. Now add in almost an hour of lost sleep, and that week following Daylight Saving could be a week of running late and missing breakfast, or the temptation to stop at the drive-through lane. Instead, here are some quick and easy breakfasts that can be useful for Daylight Saving or anytime throughout the year.

Egg Muffins

Ingredients:

12 eggs
½ tsp seasoned salt
2 to 3 TB diced onion
1 cup cooked diced or crumbled ham, bacon, or sausage
Pepper to taste
¼ tsp garlic powder
¼ cup diced red bell pepper
¼ cup sautéed and diced mushrooms
1 cup shredded sharp cheddar cheese
½ cup shredded baby spinach

Instructions:

1. Preheat oven to 350 degrees.
2. Spray a 12-cup muffin pan with nonstick cooking spray.
3. In a large mixing bowl, beat eggs. Add remaining ingredients and mix together.
4. Scoop ⅓ cup of mixture into each muffin cup. Bake 20–25 minutes or until the center of the muffin is completely cooked.

Baked Apple Cinnamon Steel-Cut Oats

Ingredients:

1 Tbsp butter 
2 cups steel-cut oats 
4 cups boiling water 
2 tsp cinnamon 
3 apples, peeled and diced 
¼ cup brown sugar 
1 tsp salt 
2½ cups milk 

Brown sugar, maple syrup, fruit, nuts (optional toppings)

Instructions:

1. Preheat oven to 375 degrees and grease a 9 x 13-inch pan.
2. Melt butter in skillet and add oats. Stir until lightly toasted.
3. Put oats in a large mixing bowl and pour boiling water over them. Add apples, cinnamon, brown sugar, and salt and stir until combined. Add milk and stir.
4. Pour into prepared dish and bake 50–60 minutes or until browned and set.
5. Stir oatmeal before serving and then add toppings as desired.

Peanut Butter and Banana Smoothie

Ingredients:

2 overripe, frozen large bananas
4–6 TB peanut butter or Pb2 (powdered peanut butter)
1 cup vanilla Greek yogurt
1 cup milk
optional ⅓ cup quick oats or rolled oats

Instructions:

1. Blend the oats until a fine powder forms, then add all remaining ingredients and blend until smooth.
2. Drink immediately, or store in a covered container in the refrigerator if you make the smoothie the night before.

Makes 2 servings.

This blog was written by Angie Mitchell, Registered Dietitian. To find out more about the NIFS bloggers, click here.

The air is crisp, football season is in full swing, and the plentiful bounty of summer’s gardens is all gone. Instead of reverting back to the frozen fruit and veggie staples that are typical of fall and winter, experiment with some of the tasty foods that give fall the name the harvest season!

Favorite Fruits and Vegetables for Seasonal Eating

Here are some of my favorite fall foods and the nutrients they provide.

• Apples: Easy and portable for a lunch bag or a snack. They are also high in fiber and can help decrease cholesterol. (Read more about apple nutrition.)
• Acorn squash: Packed with Vitamin A and C to keep your immune system healthy during flu season.
• Brussels sprouts: These little balls of cabbage are known to be cancer fighters.
• Grapefruit: Citrus comes into season in late fall, so grab these pink treats that are high in fiber and immune-boosting properties.
• Parsnips: Not as starchy as a potato and loaded with fiber, vitamins and minerals, and antioxidants.
• Pears: Another fruit that comes in season in the fall and is full of Vitamin C and fiber.
• Pumpkin: The most popular of the fall produce is great for more than decorating! One cup of canned pumpkin has 7 grams of fiber, which is one-third of your daily needs.
• Spaghetti squash: This fun alternative to pasta is high in beta carotene, potassium, and antioxidants.
• Turnips: Surprisingly high in Vitamin C; if you eat the greens, you add a ton of Vitamins A, C, B6, and calcium and magnesium.

Fall Recipes

Try these recipes as a way to incorporate some of these fall powerhouse foods into your meals.

Turnip, Apple, and Acorn Squash Soup

1 acorn squash, peeled and chopped
3 medium turnips, peeled and chopped
3 small or 2 medium apples, peeled, cored, and chopped
4 tbsp olive oil
2 cups water or low-sodium vegetable broth
½ tsp sea salt
1 tsp pepper
fresh cilantro for garnish (optional)

1. Heat olive oil in a large pot over medium heat.
2. Add chopped acorn squash, turnips, apples, and salt and pepper to pot and continue to cook on medium for 5–10 minutes, then reduce heat to medium-low and continue to cook until ingredients are softened, about 45 minutes.
3. Once ingredients are softened, add water or low-sodium vegetable broth and continue to cook for another 5–10 minutes on medium heat until soup is warm.
4. Remove pot from heat and add through blender or food processor, or use immersion blender.
5. Garnish with fresh or dried cilantro and serve. Serves 4.

Roasted Brussels Sprouts with Pears and Pistachios

1 pound Brussels sprouts, halved lengthwise
3 Tbsp olive oil
½ tsp salt
¼ tsp black pepper
1 pear, halved lengthwise and cored
¼ cup shelled pistachios, chopped coarsely
Juice of ½ large lemon

1. Preheat oven to 425°F. Place the prepared Brussels sprouts on a baking sheet and pour on the olive oil, salt, and pepper. Place the pear halves, cut sides-down, on the baking sheet, making sure there is enough oil to coat their cut surfaces.
2. Roast the Brussels sprouts and pear for about 20 minutes. Then turn the Brussels sprouts so that both sides become caramelized. Check the pear—it might not be caramelized at this point.
3. After another 10 minutes, turn the Brussels sprouts again. Flip the pear. Reduce the oven heat to 375°F.
4. Add the pistachios—you just want to heat them up and toast them slightly. 
5. After 5 minutes, remove the baking sheet from the oven. Squeeze lemon juice directly over all the ingredients. Use your spatula to chop up the pear halves. Toss everything thoroughly. Serves 2.

This blog was written by Angie Mitchell, RD, Wellness Coordinator. To find out more about the NIFS bloggers, click here.

Here are some recipes for patriotic healthy eating. Bring one of these red, white, and blue creations to your Fourth of July holiday barbecue so that you will have the most patriotic dish to celebrate Independence Day!

Patriotic Veggie Platter

Arrange the following veggies in the shape of a flag with rows of red and white veggies on a large baking sheet. Place a yogurt-based dill or ranch dip in a blue bowl in the corner.

• Red veggies: Red peppers, grape tomatoes, radishes
• White veggies: Cucumbers, cauliflower

Independence Fruit Bowl

Toss strawberries, blueberries, starfruit, and watermelon in a bowl and sprinkle with unsweetened coconut flakes.

Red, White, and Blue Popsicles

1½ cups blueberries
1 cup raspberries
2 cups limeade

Divide blueberries and raspberries among freezer-pop molds. Pour limeade over the berries. Insert sticks and freeze until completely firm, about 6 hours. Makes 10 popsicles.

45 calories, 0g fat, 12g carbohydrates, 0g protein.

Fruity Fourth Quinoa Salad

¾ cup wild rice
½ cup quinoa (red if available)
¼ cup extra virgin olive oil
¼ cup raspberry vinegar
¼ tsp salt
¼ tsp pepper
1 cup halved, pitted fresh sweet cherries
1 cup blueberries
2 stalks celery, diced
¾ cup diced goat cheese
½ cup chopped pecans, toasted

Bring a large saucepan of water to a boil over high heat. Add wild rice and cook for 30 minutes. Add quinoa and cook until the rice and quinoa are tender, about 15 minutes more. Drain and rinse with cold water until cool to the touch; drain well.

Meanwhile, whisk oil, vinegar, salt, and pepper in a large bowl. Add the rice and quinoa, cherries, blueberries, celery, cheese, and pecans and toss to combine. Serve at room temperature or cold.

I hope you have a happy, healthy, and delicious Fourth of July!

This blog was written by Angie Mitchell, RD, Wellness Coordinator. To find out more about the NIFS bloggers, click here.

A lot of Americans see Cinco de Mayo as a reason to celebrate with all-you-can-eat chips and salsa, margaritas as big as your head, and lots of calorie-laden Mexican foods. Instead of the high calorie, high price route try these recipes and tortilla chip alternatives.

100-Calorie Super-Skinny Margarita

3 oz. Sparkling ICE Lemon Lime flavor (or any calorie-free sparkling lemon-lime water)
1½ oz. tequila
Juice from 1 orange
Juice from 1 lime
Shake all ingredients and pour over ice. Serve with a lime wedge.

Sheet Pan Chicken Fajitas

1 pound boneless, skinless chicken breasts
2 Tbsp olive oil
1 Tbsp chili powder
2 tsp ground cumin
1 tsp garlic powder
¾ tsp salt
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
2 cups sliced onion (about 1 large)
1 Tbsp lime juice
8 corn tortillas, warmed
Lime wedges, cilantro, sour cream, avocado and/or pico de gallo for serving

1. Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
2. Cut chicken breasts in half horizontally, then slice crosswise into strips.
3. Combine oil, chili powder, cumin, garlic powder, and salt in a large bowl. Add the chicken and stir to coat with the spice mixture. Add bell peppers and onion and stir to combine.
4. Transfer the chicken and vegetables to the prepared baking sheet and spread in an even layer.
5. Roast on the middle rack for 15 minutes. Leave the pan there and turn the broiler to high. Broil until the chicken is cooked through and the vegetables are browning in spots, about 5 minutes more.
6. Remove from oven.
7. Stir in lime juice.
8. Serve the chicken and vegetables in warmed tortillas accompanied by lime wedges and topped with cilantro, sour cream, avocado, and/or pico de gallo, if desired. One serving equals two fajitas.

Tortilla chip alternatives for salsa and guacamole dipping:

• Cucumbers
• Cocktail shrimp
• Zucchini sticks
• Sliced bell peppers
• Carrot sticks
• Rice crackers
• Lentil chips

If you choose tortilla chips, stick to a serving, which is 12 chips!

If you want to celebrate the Mexican army’s victory over France at the Battle of Puebla on May 5 this year, throw together these improved-nutrition recipes with fewer calories, see these other tips for healthy eating at parties, and enjoy!

This blog was written by Angie Mitchell, RD, Wellness Coordinator. To find out more about the NIFS bloggers, click here.

St. Patrick’s Day, the greenest of the holidays, is right around the corner. You might have your favorite lucky green shirt that you wear every year, but do you also have a favorite green dish that you eat, too? For a lot of people that might be some corned beef and cabbage, but if you aren’t a fan of that dish, want something with more balanced nutrition, or want to eat green at other meals too, try one of these healthy and tasty green recipes.

Green Goddess Smoothie for Two

2 cups green, leafy veggies, such as spinach, kale, romaine, and collard greens

2 cups liquid, such as water, milk (almond, coconut, cow’s, soy, etc.), or Greek yogurt

3 cups fruit, such as banana, berries, mango, pineapple, peach, pear, and apple

1. Blend the greens and liquid first.
2. Then add the fruit and blend again. Use frozen fruits for a thicker smoothie and to avoid adding ice.

(Here are more tips for building nutritious smoothies.)

Edamame Guacamole

1 cup frozen, shelled edamame, thawed

1 ripe avocado, peeled and pitted

½ cup chopped cilantro

2 cloves garlic, minced

¼ onion, roughly chopped

½ jalapeno, finely chopped

Juice of 2 limes

2 to 3 Tbsp water

Salt and freshly ground black pepper, to taste

1. Put edamame, avocado, cilantro, garlic, onion, jalapeno, and lime juice in the bowl of a food processor and pulse until combined.
2. Add enough water to make a creamy consistency and pulse again. Pulse until smooth.
3. Transfer edamame guacamole to a serving bowl and season with salt and pepper. Stir. Serve with chips or vegetables.

Green, Green Salad

24 oz. Brussels sprouts, shredded

6–8 slices crisp cooked bacon, chopped

1 cup sliced red onion

⅔ cup dried cherries, unsweetened

⅔ cup sliced almonds, toasted

4 oz. goat cheese, soft and crumbled

 Citrus Vinaigrette:

1 small orange, juiced

1 tsp. orange zest

1 lemon, juiced

2 Tbsp finely minced shallots (may substitute 1 Tbsp minced garlic)

1 tsp. yellow mustard

3/4 cup olive oil

2 tsp fresh thyme, minced

Sea salt and pepper to taste

1. Shred Brussels sprouts using the shredding blade of a food processor or slice thinly with a knife.
2. Place Brussels sprouts in a large bowl and combine with chopped bacon, red onion, cherries, almonds, and goat cheese.
3. Whisk together vinaigrette ingredients.
4. Add vinaigrette immediately before serving and toss well to coat.

Makes 10 servings

This year on March 17th, pull out your favorite green clothing item and also make it a goal to eat green at every meal!

This blog was written by Angie Mitchell, RD, Wellness Coordinator. To find out more about the NIFS bloggers, click here.

This is definitely my favorite time of year: football, cooler weather, and the return of all things apple and pumpkin. Not only are they chock-full of vitamins and other healthy goodness, but they are also delicious!

Apples: Benefits and a Recipe

The old quote “an apple a day keeps the doctor away” could not be more correct. This fruit is loaded with fiber (a typical tennis ball–sized piece has 4 filling fiber grams), which helps to keep you satisfied. They are also high in immune-boosting Vitamin C. One recent study found that eating apples was directly linked to having a lower incidence of death from coronary heart disease and cardiovascular disease.

Another surprising benefit of this fruit is that they may boost your endurance during a workout. The antioxidant quercetin makes oxygen more available in the lungs, and one study showed that individuals who had this antioxidant prior to a workout were able to cycle longer.

Grab one for a snack or try this delicious dessert.

Baked Cinnamon Apples

Ingredients:

4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold

1/4 cup brown sugar

1 teaspoon cinnamon

1/4 cup chopped pecans

1/4 cup raisins

1 Tbsp butter

3/4 cup boiling water

Directions:

1. Preheat oven to 375°F. Wash apples. Remove cores to a half-inch of the bottom of the apples. Make the holes about 3/4 inch to an inch wide.
2. In a small bowl, combine the sugar, cinnamon, raisins, and pecans.
3. Place apples in an 8-inch-by-8-inch square baking dish. Stuff each apple with this mixture. Top each with a dot of butter (1/4 Tbsp). Add boiling water to the baking pan.
4. Bake 30–40 minutes, until tender but not mushy. Remove from the oven and enjoy!
   Serves 4.

Calories: 230; Fat: 8g; Fiber: 6g. Recipe adapted from Simply Recipes.

Pumpkin Spice and Everything Nice

Pumpkins have just as much to brag about as apples do. Pumpkin is loaded with Vitamin A, which is essential for boosting your immune system, vision health, and bone health. You also get a significant amount of potassium from pumpkin. This helps keep your fluid and mineral balance regulated, which helps with heart function.

That bright orange color from pumpkin means it is high in the antioxidant betacarotene. This means it is heart protective and can help lower your risk for heart disease. Finally, just like apples, pumpkin is loaded with fiber. Each cup of pureed pumpkin has 7 grams of fiber. That’s one-third of your daily needs!

I like to use pureed canned pumpkin as a fat replacer in cake mixes, brownies, and muffin mixes. Just substitute the same amount of pumpkin for the oil called for in recipes and enjoy a lower-fat and nutritious treat. Here is a wonderful quick dessert to whip up, too.

Pumpkin Mousse

Ingredients:

3 cups cold fat-free milk

2 pkg. (1.5 oz. each) vanilla flavor fat-free, sugar-free instant pudding

1 can (15 oz.) pumpkin

1 tsp. pumpkin pie spice

1 cup thawed fat-free whipped topping

Directions:

1. Beat milk and pudding mix in medium bowl and whisk for 2 minutes.
2. Blend in pumpkin and spice.
3. Stir in whipped topping.
4. Refrigerate for 1 hour before serving.
5. Makes 12 half-cup servings.

Calories: 60; Total Protein: 3g; Total Fat: 1g. Recipe adapted from Kraft Recipes.

Enjoy these fabulous fall superfoods while they are plentiful, and give your autumn nutrition a boost!

This blog was written by Angie Mitchell, RD, Wellness Coordinator. To find out more about the NIFS bloggers, click here.

Are you uninspired on the vegetable front once the weather turns cold and the local fresh produce is no longer available? Luckily there are some hearty winter vegetables that I challenge you to try: Brussels sprouts, cauliflower, and kale. These whole foods will add some variety to your current lineup—and help you get the nutrition you need more easily. Below are recipes to try.

Brussels Sprouts, Quinoa, and Cranberry Salad
Serves 4–6

Ingredients

• 1 pound Brussels sprouts, rinsed and ends trimmed, then halved lengthwise and thinly sliced crosswise
• 2 cups cooked quinoa
• 1 cup dried cranberries
• ⅔ cup chopped pecans, toasted
• ¼ cup freshly squeezed orange juice
• ¼ cup olive oil
• 2 Tbsp. apple cider vinegar
• Pinch of salt and pepper

1. Toss the first 4 ingredients together until combined.
2. Whisk the rest of the ingredients together to make the vinaigrette and pour over the salad.

Cauliflower Fried Rice
Serves 4

Ingredients

• 1 head cauliflower, chopped into florets
• 1 small yellow onion, finely chopped
• ½ cup frozen peas
• ½ cup carrots, cubed
• 2 eggs, beaten
• 1 Tbsp. sesame oil
• ¼ cup low-sodium soy sauce
• 1 Tbsp. light brown sugar
• ⅛ tsp. ground ginger
• Pinch red pepper flakes

Instructions

1. Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
2. Heat a large wok or skillet over medium heat and drizzle in sesame oil. Add onion, peas, and carrots and sauté until tender, about 2 minutes.
3. Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger, and red pepper flakes; set aside.
4. Slide veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through, and then incorporate with the veggies.
5. Stir in cauliflower "rice" and pour the soy sauce over the top, mixing well.
6. Cook an additional 3 to 4 minutes, until cauliflower is soft and tender.

Turkey Sausage, Potato, and Kale Soup
Serves 10

Ingredients

• 1 Tbsp. butter
• 2 Tbsp. olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 package (14 oz.) smoked turkey sausage, sliced into ¼-inch rounds
• 4 cups torn kale leaves
• Salt and freshly ground pepper, to taste
• 1 sprig fresh rosemary
• ½ tsp. dried thyme
• 3 cups cubed potatoes
• 32 oz. low-sodium fat-free chicken broth
• 2 cups skim milk (or alternative)

1. Melt butter and heat olive oil in a large soup pot over medium-high heat.
2. Add diced onions, garlic, sliced smoked turkey sausage rounds, kale, salt, pepper, rosemary, and thyme; stir to combine and cook for 8 minutes, stirring occasionally.
3. Stir in potatoes. Add chicken broth and milk; bring to a boil.
4. Reduce to a simmer and continue to cook 10 to 12 minutes, or until potatoes are fully cooked and tender. Remove rosemary sprig.

I hope you enjoy these winter veggie recipes and try one soon!

This blog was written by Angie Mitchell, RD, Wellness Coordinator. To find out more about the NIFS bloggers, click here.