Health and Wellness
Vegan Tan Tan Noodles
Enjoy this vegan noodle dish with tofu, vegetables, beans and peanuts in a spicy sauce.
Cooking Up Health – Roasted Chickpeas
Here's a healthy snack from Dartmouth-Hitchcock's Culinary Medicine Program.
Roast Chicken and Squash Sheet Pan Dinner
Dartmouth-Hitchcock’s Culinary Medicine Program shows you how to cook a healthy chicken and squash meal using only one pan.
Harvest Platter
Here’s an idea for your next gathering with family and friends, create a harvest platter filled with fresh vegetables, nuts and fruit, and serve it with a White Bean Dip and Homemade Ranch Dressing.
Autumn Harvest Pear Salad
Serve this pear salad with dried cranberries, walnuts and homemade balsamic vinegar this fall.
Starting a Food Journal and Other Tips to Eat Healthier
Tara Efstathiou, MS, RD, LD, Dartmouth-Hitchcock's Weight and Wellness Center's lead clinical dietitian, recommends starting a food journal and offers other healthy nutrition tips.
Lentil Feta Burgers
Looking for a meat-free burger for your July 4th barbeque? Dartmouth-Hitchcock’s Culinary Medicine Program has just what you’re looking for—Lentil Feta Burgers with Tzatziki dressing.
Fish Tacos with Rainbow Slaw
Dartmouth-Hitchcock’s Culinary Medicine Program offers a healthy version of tacos with fish and rainbow slaw as the main ingredients.
Skinny Spinach Artichoke Dip
Greek yogurt is the star of this skinny version of a spinach artichoke dip, keeping the creaminess but shedding some of the fat.