by Mike Egrie | Apr 15, 2026
Protein Taco DipIngredients31 oz low sodium pinto beans, drained and rinsed – 2 cans18.50 oz Southwest style black bean soup1 ½ cups low-fat cottage cheese2 tsp taco seasoning¾ cup chunky medium salsa¾ cup shredded medium cheddar cheese¾ cup...
by Mike Egrie | Apr 15, 2026
Grilled Tofu with Argentine-style ChimichurriIngredients1 ½ cups fresh parsley, finely chopped1 tbsp minced garlic2 tsp dried oregano¾ cup soybean (vegetable) oil½ cup red wine vinegar½ tsp salt½ tsp black pepperoptional: red pepper...
by Mike Egrie | Apr 15, 2026
Simple Spring Edamame Stir Fry with Miso-Ginger PorkIngredientsPork1 lb pork tenderlion2 tbsp white miso 2 tbsp gluten-free tamari1 tsp honey or maple syrup1 tsp rice vinegar1 tbsp grated ginger1 tbsp soybean (vegetable) oilVeggie Stir Fry6 ½ cups shelled edamame...
by Mike Egrie | Mar 2, 2026
Simple Green Bagels with Veggie Cream CheeseIngredients1 ½ cups packed baby spinach1 cup plain nonfat greek yogurt2 ½ cups self-rising flour plus additional for dusting1 large egg1 green onion, thinly sliced¼ chopped red bell pepper¼ small broccoli...
by Mike Egrie | Mar 2, 2026
Green Greek Goddess SkordaliaIngredients2 cups chopped, peeled russet potatoes (about 1/2-inch pieces)6 garlic cloves2 cups packed baby spinach1 cup blanched slivered almonds½ cup chopped English cucumber½ cup frozen green sweet peas, thawed, plus additional...
