Connect Community - BCBSIL
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  • No-Nut Carrot Top Pesto

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 8 servings 4 oz Carrot tops 2 oz Fresh Basil 2 oz Fresh Parsley 1/4 cup Fresh Lemon Juice 4 each Peeled Garlic Cloves 2 tsp Salt 3/4 cup Extra Virgin Olive Oil Directions: Place all ingredients except olive oil in a food processor…
    • over 1 year ago
    • Nutrition
    • Recipe Book
  • Farro Lime Pineapple Greek Yogurt Parfait

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 1 serving 1/2 cup cooked farro, chilled Pinch salt 1/8 teaspoon vanilla extract 1 lime, juiced and zested 2 teaspoons milk Pinch ground nutmeg 3 tablespoons plain nonfat greek yogurt 1/3 cup diced pineapple Directions: In…
    • over 1 year ago
    • Nutrition
    • Recipe Book
  • Vegetable Bulgur “Bolognese” Sauce

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 6 servings sauce 1/3 cup dry bulgur wheat 1 head cauliflower, core removed, cut into large florets 1/2 cup carrots, cut into 1-inch pieces 1/2 large Portobello mushroom, sliced 1/2 medium yellow onion, roughly chopped 2 tablespoons…
    • over 1 year ago
    • Nutrition
    • Recipe Book
  • Butternut Squash Spaghetti, Cauliflower Cream Sauce

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 6 servings Ingredients Cauliflower Cream Sauce 1 tsp Garlic, minced 3/4 tsp Canola Oil 1/2 cup Vegetable Broth 7 oz Cauliflower, chopped 1/2 cup Whole Milk 1/4 tsp Salt Ingredients Cauliflower Cream Sauce 5 oz Whole Wheat Spaghetti…
    • over 1 year ago
    • Nutrition
    • Recipe Book
  • Farro Risotto Cannellini Beans Arugula Sun-Dried Tomatoes

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 4 servings Ingredients 8 oz Cannellini Beans, dry 2 cups Vegetable Broth, Low Sodium 1 TBSP Canola Oil 2 oz Fennel, finely diced 2 oz Yellow Onion, diced 2 tsp Garlic, minced 8 oz Farro Grain, dry 1/4 cup Dry White Wine 1 oz Sun…
    • over 1 year ago
    • Nutrition
    • Recipe Book
  • Apple Raisin Breakfast Barley

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 5 servings 1 quart water 1 cup barley 1 each cinnamon stick 3/4 cup apple cider 5 tablespoons raisins 4 oz. apples peeled and chopped 1/4 cup water 1 1/2 tsp. lemon juice Directions: Do not rinse barley for this recipe. In…
    • over 1 year ago
    • Nutrition
    • Recipe Book
  • Lunch Bento: Chicken, Pita, Salad, Grapes

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: 1 box 3 ounces grilled chicken breast, chilled 1 6-inch whole wheat pita pocket 1/2 cup spring mix 2 slices fresh tomato 2/3 cup seedless grapes Directions: In a bento box or other container with four compartments, place in each compartment…
    • over 1 year ago
    • Nutrition
    • Recipe Book
  • Chia Greek Yogurt Pudding with Sliced Strawberries

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 5 servings 2 cups plain non- fat Greek yogurt 3/4 cup maple syrup 2 tsp. vanilla extract, pure ½ cup chia seeds 2 cups skim milk 2 1/2 cup strawberries, sliced Directions In a bowl, whisk together skim milk, plain yogurt,…
    • over 1 year ago
    • Nutrition
    • Recipe Book
  • Korean Cucumber Sesame Salad

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 12 Servings 2 LBS Cucumbers, Fresh, Peeled, Thinly Sliced 2 oz Green Onions, Fresh, Thinly Sliced 1 TBSP Sesame Oil 1 TBSP Rice Wine Vinegar 1/2 oz Korean Hot Red Pepper Paste (Gochujang) 1 tsp Kosher Salt 1/2 oz Granulated Sugar…
    • over 1 year ago
    • Nutrition
    • Recipe Book
  • Creamy Cucumber Vinaigrette

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 20 Servings 2 1/4 cups diced english cucumber 1/4 cup red wine vinegar 1/4 cup chopped fresh chives 1/4 cup chopped fresh parsley 1/4 cup nonfat plain greek yogurt 1 tablespoon prepared horseradish 1 tablespoon sugar 1/2 teaspoon…
    • over 1 year ago
    • Nutrition
    • Recipe Book
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