Diaries of a plant-powered dietitian
Fruit in a sandwich? Most of us have probably never heard of jackfruit, but this exotic fruit is making waves in the nutrition aisle as a tasty vegetarian meat substitute. Young jackfruit is unripe and is perfect for meaty-flavored dishes. This sandwich is meant to mimic pulled pork. Serve it on a toasted pretzel bun and top with cabbage slaw, avocado, and caramelized onions and you may just be able to fool any meat junkie!
This light and fresh twist on fish tacos uses tofu instead, and is perfect for a warm spring evening or a Cinco de Mayo party! Crispy chili lime tofu is accompanied by mango cilantro salsa, cabbage slaw, and avocado cream sauce in warmed corn tortillas. This recipe is made to be completely vegan, but feel free to top your tacos with Greek yogurt or a sprinkle of feta or cojita cheese if desired.
Because it's St. Patrick's Day, I was craving some warm comfort food that I could leave in the crockpot all day, and this vegetarian twist on a classic recipe did the trick, filling the house with its delicious aroma. Serve with Irish soda bread or your favorite biscuit recipe for a sure crowd pleaser!
Just in time for spring, this delightful soup features some key ingredients to kick start your metabolism and support the body systems that play a role in detoxification.
My name is Natalie Colla - I'm an Idaho based Registered Dietitian, food and nutrition enthusiast, avid outdoor adventurer, wanderlust addict and lover of food and wine culture around the world, and a proponent for powering our health and keeping our planet sustainable through plant-based eating.
Choose Real Foods. Eat Sustainably. Live Healthfully.
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