INGREDIENTS • 3 tablespoons extra-virgin olive oil, divided • 3 medium poblano chilies (about 12 ounces), stemmed, seeded and chopped • 1 pound tomatillos, husked, cored and chopped • 1 medium white onion, chopped • 6 medium garlic cloves, peeled • 1 tablespoon ground cumin • ½ cup low-sodium chicken broth or water • 1 […]
Corvallis Clinic Health Information Blog
Cheesy Spinach & Artichoke Stuffed Spaghetti Squash
Ingredients • 1 (2½ to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed • 3 tablespoons water, divided • 1 (5 ounce) package baby spinach • 1 (10 ounce) package frozen artichoke hearts, thawed and chopped • 4 ounces reduced-fat cream cheese, cubed and softened • ½ cup grated Parmesan cheese, divided […]
Peppered Beef Soup
Ingredients • 1 (4-lb.) sirloin tip beef roast • 1/2 cup all-purpose flour • 2 tablespoons canola oil • 1 medium-size red onion, thinly sliced • 6 garlic cloves, minced • 2 large baking potatoes, peeled and diced • 1 (16-oz.) package baby carrots • 2 (12-oz.) bottles lager beer* • 2 tablespoons balsamic vinegar […]
Israeli Eggplant Chickpea Mint Salad
Ingredients 1 medium globe eggplant, (about 1 pound), stem removed 1 tablespoon extra-virgin olive oil 2 tablespoons freshly squeezed lemon juice (from 1 small lemon) 2 tablespoons balsamic vinegar 1 teaspoon ground cumin 1/4 teaspoon kosher or sea salt 1 (15-ounce) can chickpeas, drained and rinsed 1 […]
Air Fried Buffalo Cauliflower
Ingredients 1 large head cauliflower 3/4 cup Frank’s Red Hot Sauce 1 Tbs Ghee 1 Tsp Nutritional Yeast separated 1 Tsp Arrowroot Powder, divided Instructions 1. Wash cauliflower, break into florets and pat dry 2. Heat ghee in a small sauce pan on medium heat. Once ghee is melted, add Frank’s Red Hot Sauce and […]
