Connect Community - BCBSIL
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  • Charred Tomato, Chipotle Pepper, Lime Soup

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 12 servings 3 lb, 5 oz fresh plum tomatoes 10 oz yellow onion, diced 3 TBSP fresh garlic 1½ teaspoons salt 2 TBSP canola oil 2 quarts (8 cups) low sodium vegetable stock 1/3 cup tomato paste 1 oz chipotles in adobo, minced 1/4 tsp…
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • Moroccan Spiced Chickpea Vegetable Soup

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 8 servings 8 ounces dry garbanzo beans 2 teaspoons canola oil 3 ounces chopped carrots 3 ounces chopped celery 5 1/2 ounces chopped yellow onion 1 teaspoon ground cinnamon 2 teaspoons ground cumin 1/4 teaspoon cayenne pepper 1 teaspoon…
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • Warm Sorghum Breakfast Bowl, Greek Yogurt, Honey, & Berries

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 1 serving 3/4 cup Sorghum, cooked 1/2 cup Whole Milk 2 tsp Honey 1/8 tsp Pure Vanilla Extract 1/4 cup Blackberries 1/4 cup Raspberries 1/4 cup Fresh Blueberries 1/4 cup Fat Free Greek Yogurt Directions: In a pot, combine sorghum…
    • over 1 year ago
    • Nutrition
    • Recipe Book
  • Mexican Quinoa Salad Pumpkin Seeds Cilantro

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 10 servings 1-3/4 cup Quinoa, dry 2-2/3 cup Water 3/4 cup Pumpkin Seeds, hulled 2-1/2 oz Cilantro, fresh 3/4 oz Garlic Cloves 1 oz Jalapeno, chopped 1/4 tsp Kosher Salt 1-1/2 tsp Cumin 3 TBSP Canola Oil 2-1/4 tsp Lime Juice 1/2…
    • over 1 year ago
    • Nutrition
    • Recipe Book
  • Pineapple Orange Water

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 2 quarts 4 ounces sliced oranges (rind on) 4 ounces sliced pineapples (rind on) Ice Cold Water Directions: Place fruit in the bottom of a 2-quarter pitcher. Lightly muddle with a wooden spoon to release some the flavor, but…
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • Edamame Hummus

    Bridgett
    Bridgett
    Ingredients: Makes 8 servings 13 ounces frozen, shelled edamame 4 teaspoons tahini (sesame paste) 1/2 teaspoon fresh lemon zest 1-1/2 tablespoons fresh lemon juice 2 garlic cloves, mashed 3/4 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon ground…
    • 2 days ago
    • Nutrition
    • Recipe Book
  • Quinoa, Strawberry Avocado Salad

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 6 servings 10 oz Quinoa, cooked 1/2 cup or 1 each Avocado, diced 1/2 cup Strawberries, diced 1 TBSP Lime Juice, fresh 1 TBSP Canola Oil 1/4 tsp Kosher Salt 1/4 tsp Black Pepper Directions: Prepare quinoa according to package…
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • Blueberry, Honey, Lime Vinaigrette

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 16 Servings 1/4 cup fresh blueberries 1/3 cup honey 1 teaspoon salt 1 teaspoon minced garlic 1 teaspoon chopped basil 2/3 cup canola oil 1/3 cup fresh pressed lime juice Directions: Place all ingredients in a food processor…
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • Cranberry Apple Relish

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 11 servings 3-1/2 cups fresh cranberries 1.75 cups diced apples 1/2 cup fresh apple cider 1/2 cup sugar 1/3 cup golden raisins Directions: Combine all ingredients in a sauce pot over medium-high heat. Bring to a boil, lower…
    • over 2 years ago
    • Nutrition
    • Recipe Book
  • Stone Fruit Oatmeal

    BCBSIL Connect Team
    BCBSIL Connect Team
    Ingredients: Makes 6 servings 1 quart water 2 cups old-fashion oats 2 ounces diced peaches 2 ounces diced plums 1.5 ounces diced apricots Directions: Boil water. Stir in oats. Cook about 5 minutes over medium heat, stirring occasionally. Once…
    • over 2 years ago
    • Nutrition
    • Recipe Book
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