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...
The Sioux Chef
Learn more about The Sioux Chef...
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...
Skillet Mexican Street Corn
Skillet Mexican Street Corn Serves 8, 1/2 cup each Ingredients: 1 tablespoon vegetable oil 4 cups frozen corn ¼...
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...
Ricotta & Yogurt Parfait
Original Recipe from EatingWell magazine (Haas, 2016) Ricotta & Yogurt Parfait Reminiscent of a lemon cheesecake,...
Energy Bars
Energy Bars makes 16 bars Ingredients: 1/2 cup lightly toasted nuts 2 Tbsp toasted unsweetened coconut 3/4 cup...
