Connect Community - BCBSIL
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  • Chocolate Chia Avocado Pudding

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 8 servings 20 ounces avocado 2/3 cup pure maple syrup 1/2 cup baking cocoa 2 teaspoons chia seeds 1/2 cup plain soy milk 1 teaspoons pure vanilla extract 4 ounces plain, fat free Greek yogurt Directions Cut avocados in half…
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • Quinoa Cheddar Sliders

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 6 servings 9 oz Cannellini Beans, dry 3 3/4 oz Red Quinoa, dry 1 3/4 cup Water 1/4 cup Panko Breadcrumbs 1 each Egg 1 1/2 tsp Garlic, minced 1 tsp Chipotle Powder 1/4 tsp Salt 3/4 tsp Black Pepper 3/4 cup Cheddar Cheese, shredded…
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • Southwest Salad with BBQ Tofu

    BCBSIL Connect Team
    BCBSIL Connect Team
    Salad Ingredients: Makes 1 serving 3 ounces tofu Chipotle seasoning, to taste 1 cup arugula 1/4 cup bell pepper strips 1/4 cup red onion slices 1/2 cup cooked quinoa 1/4 cup pico de gallo (or chopped tomatoes) 1/2 ounce baked tortilla strips 2 tablespoons…
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • Mexican Tempeh Stuffed Peppers, Avocado Salad

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 8 servings 2 tablespoons canola oil 3/4 cup chopped yellow onion 1-1/2 cups corn kernels 2-3 tablespoons diced jalapeno 2 tablespoons minced garlic 1 pound tempeh 2 cups canned crushed tomatoes, including liquid 1/2 cup low sodium…
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • Vegetable Frittata Stuffed Peppers

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 6 servings 1/4 teaspoon canola oil 6 whole red bell peppers 1.5 oz chopped tomatoes 1.5 oz chopped onions 2.5 oz chopped spinach 2 oz part-skim shredded mozzarella cheese 7 eggs 1/2 teaspoon salt 1/3 cup whole milk 1/4 teaspoons…
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • Wheatberry Corn Tomato Salad

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 18 Servings 2 cup wheat berries, dry 1/2 cup red onion, diced 1-1/2 tsp garlic, minced 1/4 cup scallions, diced 2 cup corn kernels 1 cup tomatoes, diced 1/3 cup balsamic vinegar 1/4 cup canola or olive oil Directions: Simmer…
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • Grilled Salmon, Berry, Avocado Salad

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 1 serving Cooking Spray 4 oz of Salmon, Raw 1/4 tsp Black Pepper 2 cups Spring Mix 1/4 cup Avocado, diced 1/4 cup Red Onions, sliced 1/4 cup Strawberries, sliced 1/4 cup Blueberries 1 TBSP Sunflower Seeds, Unsalted, Roasted 2 TBSP…
    • over 1 year ago
    • Nutrition
    • Recipe Book
  • Traditional Hummus

    Bridgett
    Bridgett
    Ingredients: Makes 4 servings 4 1/2 ounces dry garbanzo beans* 1 tablespoon lemon juice 1 teaspoon chopped garlic 1/2 ounce tahini (sesame paste) 1 tablespoon freshly chopped cilantro 1/4 teaspoon salt 1/8 teaspoon cayenne pepper 2 tablespoons canola…
    • 1 month ago
    • Nutrition
    • Recipe Book
  • Greek Yogurt, Spinach and Artichoke Dip

    Bridgett
    Bridgett
    Ingredients: Makes 6 servings 7 oz Baby Spinach 2 TBSP Shallots, minced ½ tsp Garlic, minced 3 TBSP Fat Free Greek Yogurt 2 TBSP Neufchatel Cream Cheese 2 TBSP Parmesan Cheese, grated 5 oz Canned Artichoke Hearts, chopped 1/3 cup Part Skim Mozzarella…
    • 1 month ago
    • Nutrition
    • Recipe Book
  • Charred Chili Honey Broccoli, Ricotta Crostini

    Bridgett
    Bridgett
    Ingredients: Makes 12 servings of 2 Crostini's 12-inch French baguette, sliced into 24 1/2-inch slices 2 tablespoons canola oil 1.5 pounds broccoli florets 2 tablespoons canola oil 1/2 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons honey 1/2 teaspoon…
    • 1 month ago
    • Nutrition
    • Recipe Book
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