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Nov 25

Next Day Turkey Primavera

Healthy Thanksgiving leftover recipes!


Nov 23

Healthy Thanksgiving leftover recipes!

Start Black Friday with this healthy breakfast using leftover turkey! Turkey Frittata                        
(Photo source: foodnetwork.com) Ingredients:

  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1/2 red or green bell pepper, chopped
  • 1 cup boiled potatoes, chopped
  • 1/2 cup leftover cooked chopped turkey
  • 6 eggs, lightly beaten
  • 1/4 cup cream*
  • Salt and pepper
  • 2 tablespoons chopped parsley, basil or cilantro
  • 1/2 cup grated cheddar, Monterey jack or mozzarella

*To make this recipes healthier, substitute cream for skim milk. Directions:

  1. Preheat the broiler.
  2. Heat oil in a large non-stick skillet over medium high heat. Add onion and bell pepper and cook for 3 minutes. Stir in potatoes and cook until golden brown. Add cooked leftover turkey and toss to coat.
  3. In a mixing bowl beat together the eggs and cream and season with salt and pepper. Pour egg mixture into skillet and stir in chopped herbs. Top with grated cheese and brown under broiler for about 2 to 3 minutes until the frittata puffs.

(Recipe source: foodnetwork.com) You may also like Southwestern Turkey Soup!


Nov 22

Healthy Thanksgiving leftover recipes!

Turkey sandwiches the day after Thanksgiving are great but, if you're looking for something a little different, you've come to the right spot! Over the next three days we will be sharing easy and healthy recipes all using leftover turkey. Southwestern Turkey Soup! 

(Photo source: allrecipes.com) Ingredients

  • 1 1/2 cups shredded cooked turkey
  • 4 cups vegetable broth
  • 1 (28 ounce) can whole peeled tomatoes
  • 1 (4 ounce) can chopped green chile peppers
  • 2 Roma (plum) tomatoes, chopped
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon lime juice
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • salt and pepper to taste
  • 1 avocado - peeled, pitted and diced
  • 1/2 teaspoon dried cilantro
  • 1 cup shredded Monterrey Jack cheese

Directions

  1. In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chilies, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
  2. Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese

(Recipe Source: allrecipes.com) Check back tomorrow for a fun breakfast option using leftover turkey!


Nov 13

Banana Oatmeal Chocolate Chip Breakfast Cookies

We've all heard that breakfast is the most important meal of the day, but how often do you find yourself saying that you don't have time to eat in the morning, you are never hungry for breakfast, or that you woke up too late to eat breakfast? Kick these bad habits with this delicious Banana Oatmeal Chocolate Chip Breakfast Cookie recipe inspired by skinnytaste.com for a quick, energy packed meal on the go for your next busy morning.                          

(Photo source: skinnytaste.com) Ingredients:

  • 2 medium ripe bananas, mashed
  • 1 cup of uncooked quick oats
  • 1/4 cup chocolate chips
  • 1 tbsp vanilla
  • 1-2 packets of stevia to taste

* You can also add peanut butter to include a delicious source of fats in your morning meal to keep you energized Directions:

  1. Preheat oven to 350å¡F
  2. Spray a non-stick cookie sheet with cooking spray
  3. Combine the mashed bananas and oats in a bowl
  4. Fold in the chocolate chips
  5. Place a tbsp. each of the mixture on the cookie sheet
  6. Bake for 15 minutes and enjoy!

Use the hashtag #Viverant to let us know what you're eating for breakfast this week!


Nov 13

Coconut Craze

Over the past few years, coconut oil has quickly become the ?super substanceª of the wellness industry. Its health benefits positively affect your entire body, inside and out. Not only has coconut oil been proven to be a healthy and tasty cooking agent, but also a positive addition to your skin, hair, and even oral hygiene routines. So don't let your use of coconut oil stop in the kitchen Check out some of our favorite ways to use coconut oil all year long.
(Photo source: medicalnewstoday.com)


HEALTH Coconut oil is composed primarily of saturated fats that supply your body with HDLs (high density lipoproteins). HDLs help to remove cholesterol from the bloodstream and are associated with reduced risk of heart disease. In addition, coconut oil aids in protecting against various infections because it contains agents that are able to kill bacteria, fungi, and viruses. 

COOKING Cooking with heat often destroys much of the healthy fat content in a variety of oils. Luckily, coconut oil is an exception to this rule as a result of its high saturated fat composition. Its ability to withstand heat makes coconut oil ideal for cooking. Not to mention the fact that it adds a wonderful taste to any recipe!

SKIN When it comes to the skin, coconut oil has properties that allow it to be used as both a moisturizer and an exfoliator. A coconut oil + sugar combination can simultaneously clear pores and restore moisture, leaving your skin feeling soft and smelling delicious!

HAIR Lathering coconut oil through the hair has many benefits. Coconut oil easily penetrates the hair shaft, helping to reduce protein loss and retain moisture, thus protecting against breakage and leaving hair shiny and soft.

TEETH Coconut oil can be used for a process called ? oil pulling ª to promote oral health. Simply insert a spoonful of coconut oil into the mouth and swish for twenty minutes. Spit then rinse the mouth with warm water. This process draws out toxins and bacteria from the mouth and leaves you with whiter teeth and fresh breath. How are you using coconut oil this week?


Nov 13

Honey Cinnamon Roasted Sweet Potatoes

Ingredients:

  • 2 large sweet potatoes, peeled and cut into 1 inch cubes
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions:

  1. Preheat oven to 375 degrees
  2. In a large bowl, combine the honey, olive oil, cinnamon, salt, and pepper
  3. Add the sweet potatoes and toss to coat
  4. Dump potatoes onto a large rimmed baking sheet
  5. Roast for 25-30 minutes, stirring halfway through cooking.

Nov 06

Pumpkin Perfection

If the only thing you've ever done with a pumpkin is carve it and set it on the front porch, you're not alone! It's a shame pumpkins are only popular for two months out of the year, because there are several nutritious and delicious ways to eat these festive gourds! Pumpkins contain tons of vitamins and minerals (including Vitamin A and potassium) with very few calories Ò only 30-40 calories per one cup serving. They are also one of the best sources of beta-carotene, which is a powerful antioxidant that is converted to vitamin A in the body to reduce risk of cancer, asthma, and heart disease. This fall, make the most of pumpkin season with this healthy Pumpkin Muffin recipe adapted from allrecipes.com! Pumpkin Wheat Honey Muffins                  

(Photo source: allrecipes.com) Ingredients:

  • 1 å_ cups whole wheat flour
  • å_ cup packed brown sugar
  • 1 tsp pumpkin pie spice
  • å_ tsp baking powder
  • å_ tsp baking soda
  • å_ tsp salt
  • 2 eggs
  • å_ cup canned pumpkin puree
  • å_ cup vegetable oil
  • å_ cup honey
  • å_ cup chopped walnuts

Directions:

  1. Preheat the oven to 350 degrees F
  2. Grease a 12 cup muffin pan (or use paper liners)
  3. Stir together whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda, & salt in a large bowl
  4. Make a well in the center and insert eggs, pumpkin, oil, & honey
  5. Mix just until the dry ingredients are absorbed
  6. Stir in the walnuts
  7. Spoon mixture into muffin cups until they are about 2/3 full
  8. Bake for 18 minutes or until the tops spring back when lightly touched
  9. Let cool before removing from the muffin pan

What are your favorite pumpkin recipes? Let us know with the hashtag #Viverant!


Oct 21

Nutritious Dining in the Twin Cities

Let's face it; we don't always have the time to prepare a nutritious meal at home, and dining out can be stressful when you are trying to watch what you eat. Going to a restaurant doesn't have to be an excuse to gobble down an array of unhealthy foods. Lucky for you, Viverant has compiled a roster of our favorite nourishing eateries in the Twin Cities that will leave you energized and satisfied! Agra Culture Kitchen & Press resides in Uptown Minneapolis. They offer a variety of garden-fresh salads with the option to include meats like wild salmon, grass-fed beef, cage-free chicken, and more. Their nutritious ingredients will satisfy your appetite at any meal! Ecopolitan Restaurant is known for its 100% organic, vegan, and raw philosophy. The menu includes many options that are additive, GMO, and refined-sugar free. You can pick up fresh beverages like ginger lemonade and vanilla almond smoothies at its Minneapolis location for a tasty treat any day! Good Earth is located in Edina or in Roseville. Their close relationship with local growers and organic suppliers make for fresh, unprocessed, high quality meals. Edamame in a basket or baked artichoke dip are just two of the many nutrient-filled options offered at Good Earth. Simple is a Minneapolis restaurant whose produces are locally sourced. Classic delights like sandwiches, soups, salads, vegetables, nuts, and more are prepared fresh each day. Yum! Kitchen and Bakery is located in St. Louis Park. Everything on the menu is made from scratch with high quality ingredients. Fresh chicken, brussel sprouts, and broccoli are just a few of the flavor filled options offered at Yum! Tell us about your favorite healthy spots in the Twin Cities with the hashtag #Viverant!

Oct 09

The Teal Pumpkin Project

If your child has food allergies, you're always on the lookout. With the exchange of lots of different food types, Halloween can be an especially worrisome event. To help ease parents ª minds, and raise awareness of food allergies, houses in the Twin Cities, and other cities across the country, will be participating in the Food Allergy Research and Educations (FARE) new Halloween tradition the Teal Pumpkin Project FARE.                    

The new campaign encourages families to provide non-food treats like Halloween pencils, glow sticks, bracelets or bubbles for trick-or-treaters. To show your participation, FARE asks that you paint a pumpkin teal the color of food allergy awareness and place it in front of the house or in a well-lit window. In addition, FARE also has two free printable signs that indicates whether you have non-food treats or non-food and candy treats available. Interested in learning more? Kare 11 recently profiled the Teal Pumpkin Project. Check out their story here: Making Halloween safer for kids with allergies. And, if you're participating in the teal pumpkin project, we'd love to hear about it! Leave us a note in the comments below. Are you the parent of a child with allergies? We'd love to hear if you're participating in the teal pumpkin project.


Oct 08

Tabbouleh with a Twist

Anytime is an ideal time for experimenting with new foods and recipes in the kitchen! A recent visit to the Birchwood Cafe right off of Riverside Avenue in Minneapolis inspired this post to feature a recipe they do extremely well: tabbouleh. Tabbouleh is a vegetarian dish that originates from Lebanon and comes from the Arabic word, aabil, meaning seasoning. This dish, typically served as a starter or side, incorporates cucumbers, tomatoes, bulgur wheat, parsley and mint to make a refreshing summer salad.                              

(Photo courtesy of blog contributor Emily Champoux; features Mark Bittman's Quinoa Tabbouleh)

Mark Bittman, an American food journalist, author, and columnist for the New York Times, gives this dish a new twist by adding white beans for more dietary fiber, and substituting quinoa for bulgur wheat to add more protein! This dish is sure to be a hit for dinner tonight or at an outdoor picnic with family and friends! Quinoa Tabbouleh (Recipe source: Mark Bittman) Makes: 4 servings; Time: 40 minutes

  • 1/2 cup quinoa, rinsed and drained
  • Salt
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • Black pepper
  • 1 cup roughly chopped fresh parsley
  • 1 cup roughly chopped fresh mint
  • 6 or 7 radishes, chopped
  • 1/2 cup chopped scallions
  • 2 celery stalks (leaves included if possible), chopped
  • 2 ripe tomatoes, chopped
  • About 6 black olives, pitted and chopped, optional
  • 1 cup cooked or canned white or pink beans, drained, optional
  • 1/4 cup chopped pistachios or almonds, optional

1. Put the quinoa in a small saucepan with 3/4 cup water and a pinch of salt. Bring to a boil, then reduce the heat to medium-low. Cover and bubble gently until the quinoa has absorbed all of the water, 15 minutes or so. Remove from the heat and let rest, covered, for 5 minutes. Toss the warm quinoa with the oil and lemon juice and sprinkle with pepper. (You can make the quinoa up to a day in advance: Just cover and refrigerate, then bring to room temperature before proceeding.) 2. Just before you're ready to eat, add the remaining ingredients and toss gently. Taste and adjust the seasoning as you prefer or add more oil or lemon juice, then serve. Try out this unique tabbouleh recipe with dinner tonight!


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