Summer Nutrition - Recipes

Summer Nutrition Webinar recipes

Roasted Root Vegetables
Gluten free/Dairy free
Serves 6-8


½ onion, chopped
2 medium-sized beets, peeled and chopped into ½-inch cubes
6 medium carrots, peeled and chopped
2 cups butternut squash, peeled and chopped into ½-inch cubes
1 tablespoon olive oil
Salt and pepper
Herbs (optional)

Preheat oven to 375 degrees. Add all vegetables to 9x13-inch pan. Drizzle with olive oil, and toss to coat. Sprinkle with salt and pepper and your favorite fresh or dried herbs, if desired. Roast for about 45 minutes, tossing every 10 to 15 minutes, or until all vegetables are tender.

Collard Greens with Cannellini Beans
Gluten free/Dairy free
Serves 2


2 teaspoons olive oil
1 clove garlic, pressed or minced
1 medium bunch of collard green, stems removed
1 cup cooked or canned cannellini beans
1 teaspoon dulse flakes

Boil water in a medium-sized pot. Submerge collard greens in boiling water for about 2-3 minutes or until leaves are bright green. Pour into a collander to strain and rinse with cold water. Squeeze excess water out of collards, and chop finely.

Heat olive oil in a large skillet. Add garlic and sauté for 2-3 minutes. Add collard greens and beans, and cook for 2 minutes. Add dulse flakes and cook for about 3 minutes longer.

Roasted Brussels Sprouts
Adapted from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
Gluten free/Dairy free
Serves 2-4


2 cups Brussels sprouts, cut in half lengthwise
1 tablespoon olive oil
2 cloves garlic, minced or pressed
Salt and pepper

Preheat oven to 450 degrees. Combine Brussels sprouts, olive oil and garlic in a medium bowl, and mix to combine. Transfer to large roasting pan and sprinkle lightly with salt and pepper. Roast for 15-20 minutes or tender.

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