We asked a few Dartmouth-Hitchcock nutritionists to share what they eat for breakfast.
A healthy version of a favorite fast-food item.
This simple soup ends up tasting like a mild stuffed pepper.
Fresh and full of fiber, this soup gets it’s creaminess by using pureed white beans instead of cream.
Make the most of your precious time by prepping three meals at once.
Pumpkin, a favorite fall decoration, is a nutritious vegetable rich in vitamin A and vitamin C. It's also a good source of potassium, vitamin E, fiber and many other nutrients.
Try this salad featuring salmon with hard-boiled eggs, potatoes, Kalamata olives, cherry tomatoes and green beans. Add some of your other favorite veggies, and enjoy!
Start with this basic salad recipe and then add ingredients such as Kalamata olives, feta cheese, artichoke hearts or sun-dried tomatoes.
Fruit leathers are homemade fruit rolls. Making your own saves money, uses less sugar and allows you to create your own flavor combinations.
Try this refreshing summer salad cantaloupe—either grilled or not—with a vinaigrette using fresh blueberries and ginger.