For those who observe, the Lenten season can give us a great opportunity to try new veggie forward recipes! Inspired Health Group Registered Dietitian Nutritionist, Nicole Moretta inspires us with some simple and tasty recipes for Lent.
One quick and easy meal you can throw together with leftovers is a quick stir fry! Start with 2 cups of leftover cooked veggies such as – broccoli, cauliflower, zucchini, snap peas, mushrooms, shelled edamame, then mix with low-sodium teriyaki sauce (or bibimbap sauce) with ¾ cup of cooked whole grain rice or other grain of choice with 2 fried eggs cooked to likeness. I prefer over-easy! Kick it up a notch with some Sriracha.
Easy Broccoli and Cauliflower Soup
Veggie Quesadillas: dip in salsa, guac, or to add more protein – mix together ¼ cup salsa with a dollop of plain Greek yogurt.
- Nicole Moretta, MS, RD, CDN,
Registered Dietitian Nutritionist at Inspired Health Group
Learn more about what Nicole does and how she helps patients manage and treat their diseases and conditions through Medical Nutrition Therapy on our blog: What is a Dietitian?
Find more Meat-free meal ideas at our blog: Meatless Monday Meals
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