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Chicago Nutritarian

A practical guide for living in a non-nutritarian world.

Tag: corn

Corn Lover’s Vegetable Stew

I got this recipe from a cookbook by Dr. Dean Ornish and it really came out great! It is one of those recipes where the relatively humble ingredients seem to combine to be more than the sum of their parts. Another great thing about this recipe is that it can be made entirely of relatively… Read More Corn Lover’s Vegetable Stew

May 4, 2020May 4, 2020 Sandra VertheinLeave a comment

Orange and Beet Salad

At night when I can’t sleep I read recipe books. I saw a recipe that included beets and thought this might be just the thing I needed to perk up my salad routine. Beets are super nutritious (iron, vitamin B-6, magnesium, potassium,  folate and manganese among other things), but I don’t cook with them that often,… Read More Orange and Beet Salad

February 9, 2018 Sandra VertheinLeave a comment

Guest Recipe: Stoplight Salad

My co-worker Melissa was telling me about a salad she made for her husband and three girls that she thought would be “nutritarian approved” so I asked her to send me the recipe. This is what she sent: Stoplight Salad Ingredients: 1 ripe avocado, cubed 1 pint of cherry tomatoes, sliced in half 3 ears… Read More Guest Recipe: Stoplight Salad

May 17, 2017June 9, 2017 Sandra Verthein1 Comment

Summer Vegetable Soup (FOK)

I made another recipe from the “Forks Over Knives” cookbook and once again it came out great. When I browsed through this book at my sister Lyn’s house I knew it looked good, but it is actually exceeding expectations. So far everything I have made from it has been a winner. Yes, I know it… Read More Summer Vegetable Soup (FOK)

February 27, 2017June 9, 2017 Sandra VertheinLeave a comment

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Tags

"cheese" "milk" almonds apple avocado balsamic vinegar basil beans beets bell peppers black beans breakfast Brussels sprouts butternut squash carrots cauliflower chili chipotle cilantro cinnamon cocoa coconut milk corn curry dark leafy greens dates dessert dressing fennel FOK ginger grapes green beans grocery shopping kale kidney beans lentils lime mango mint miso mushrooms oatmeal oranges parsley pasta peanuts pears peas peppers pico de gallo pineapple pizza popcorn quick quinoa salad sauce snack soup spinach squash stew sweet potato Thai tomatoes tumeric turmeric walnuts white beans yellow squash zucchini
Completing the "Eat to Live" Six-Week PlanFebruary 11, 2017
I did it!

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