Connect Community - BCBSIL
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  • Quinoa, Beet Salad with Pecans

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 16 servings 2 ½ cup Quinoa, cooked 1 cup Steamed Fresh Beets 1 cup Grated Carrots ½ cup Raisins 3/4 cup Dried Cranberries 3/8 cup Olive Oil or Canola Oil 3/4 cup Balsamic Vinegar 3/4 cup Chopped Pecans Directions: Prepare…
    • over 1 year ago
    • Nutrition
    • Recipe Book
  • Red Cabbage Slaw with Dried Cherries

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 6 servings 3 cup Red Cabbage, shredded 1/2 cup Red Onions, julienne sliced 4 tbsp Dried Cherries 1/4 tsp Salt 1/8 tsp Black Pepper, ground 3 tbsp Sherry Vinegar 1 tsp Olive Oil 1/4 tsp Salt 1/2 tsp Sugar 1 tsp Lime Juice 1 tsp Jalapeno…
    • over 1 year ago
    • Nutrition
    • Recipe Book
  • Braised Bok Choy, Sesame Seeds

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 5 servings 5 each Baby Bok Choy 1 1/2 tsp Oil 1 1/2 tsp Garlic Cloves, minced 1 1/2 tsp Ginger Root, minced 1/4 cup Water 1/2 tsp Toasted Sesame Seeds pinch Salt Directions: Cut Bok choy in half lengthwise and rise. Place…
    • over 1 year ago
    • Nutrition
    • Recipe Book
  • White Bean Dip

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 8 servings 15-ounce can white beans (cannellini or great northern), drained, liquid (called aquafaba) reserved 2 teaspoons chopped garlic 2 teaspoons chopped basil 2 teaspoons chopped oregano 2 TBSP extra virgin olive oil 1/4 teaspoon…
    • over 1 year ago
    • Nutrition
    • Recipe Book
  • No-Bake Energy Bites

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 15 servings 1/2 cup sunflower seed butter (sunbutter) 1/4 cup semi-sweet chocolate chips 1/4 cup brown sugar 1/4 cup honey 1/4 cup hulled pumpkin seeds (pepitas) 1/2 cup dried cranberries 1/2 cup old fashioned oats 3/4 ounce puffed…
    • over 1 year ago
    • Nutrition
    • Recipe Book
  • Kale Stem, Pumpkin Seed Pesto

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 2 cups 1/4 cup Raw Pumpkin Seeds 1/4 cup Water 1 ½ tsp Garlic Cloves, minced 1/3 cup Parmesan Cheese 1 ounce Basil, fresh 1 ½ tsp Lemon Zest 1/2 tsp Salt 4 ounces Kale Stems, roughly chopped 2/3 cup Olive Oil Directions: Toast…
    • over 1 year ago
    • Nutrition
    • Recipe Book
  • Butternut Squash, Queso Dip

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 6 servings 12 oz Butternut Squash 1/2 tsp Oil 3 TBSP Red Onions, finely chopped 1 tsp Garlic, minced 1/2 cup Pepper Jack Cheese, shredded 1/3 cup Canned Diced Tomato, No Added Salt, drained 2 TBSP Jalapenos Peppers, minced 1/4 tsp…
    • 3 months ago
    • Nutrition
    • Recipe Book
  • Beluga Lentil and Corn Salsa

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 30 servings 2 cup corn, kernels 6 oz beluga (black) lentils, dry 1 1/2 cup water (for cooking lentils) 1 each red bell peppers, diced 1/4 cup scallions, chopped 1/2 cup cilantro, chopped 1 TBSP garlic, minced 1 ea lime, zested and juiced…
    • 3 months ago
    • Nutrition
    • Recipe Book
  • Crispy Parmesan Potato Peels

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 13 servings 2 pounds russet potato peels 2 TBSP canola oil 2 TBSP grated parmesan cheese 1 TSP salt 1/2 TSP ground black pepper Directions: Preheat oven to 375 degrees F. Prepare a sheet pan with cooking spray. Only use…
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • Maple Walnut Cake

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 12 servings 2 tbsp +5 fl. oz 100% maple syrup 3 tsp apple cider vinegar 3/4 cup powdered sugar 1/4 cup boiling water 2 1/2 oz dates 1/4 cup Walnut, chopped 3/4 tsp baking soda 1/4 tsp salt 1 cup whole wheat flour 3/4 cup all purpose…
    • over 2 years ago
    • Nutrition
    • Recipe Book
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