31 Jan

By: Yvette Dionne

  • 308

Indigenous Snacks: Corn Nuts & Popped Amaranth Granola

Hosted by: Erica Benvenuti, RD Community Nutrition Educator UCONN EFNEP + SNAP and Yvette Dionne, RD, NBC-HWC MPTN...

Indigenous Pink Cookbook

Learn more about American Indian Cancer Foundation...

18 Sep

By: The Sioux Chef

  • 283

The Sioux Chef

Learn more about The Sioux Chef...

19 Sep

By: Yvette Dionne

  • 565

Black Bean Salsa

Black Bean Salsa Serves 6, 3/4 cup Ingredients: 1 15.5 ounce can black beans, drained 1 cup frozen corn kernels, thawed...

19 Sep

By: Yvette Dionne

  • 552

Skillet Mexican Street Corn

Skillet Mexican Street Corn Serves 8, 1/2 cup each Ingredients: 1 tablespoon vegetable oil 4 cups frozen corn ¼...

29 Nov

By: Yvette Dionne

  • 618

Asian Inspired Rice Bowl

As is often the case with my cooking recipes this is more of a guideline than an actual recipe.  When I make Rice Bowls...

19 Nov

Ricotta & Yogurt Parfait

Original Recipe from EatingWell magazine (Haas, 2016) Ricotta & Yogurt Parfait Reminiscent of a lemon cheesecake,...

29 Oct

By: Yvette Dionne

  • 550

Energy Bars

Energy Bars makes 16 bars Ingredients: 1/2 cup lightly toasted nuts 2 Tbsp toasted unsweetened coconut 3/4 cup...