Chef Del Sroufe - Author - Center for Nutrition Studies

Vegan Oyster Sauce

Chef Del Sroufe — Mon, 04 Mar 2024 14:42:05 +0000

Traditional oyster sauce is a sweet and savory sauce full of umami, that fifth flavor prized by chefs. The porcini mushrooms in this recipe are not the usual ingredient for this sauce, but they are full of umami.

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Written by Chef Del Sroufe.

Autumn Harvest Plant-Based Shepherd’s Pie

Chef Del Sroufe — Wed, 08 Nov 2023 14:30:02 +0000

Classic shepherd's pie is made with some sort of meat base topped with mashed potatoes and baked golden brown. It’s as attractive as it is tasty, making it the perfect holiday meal. This version uses the best produce of the season, for an alternative that is tasty, filling, and very healthy.

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Written by Chef Del Sroufe.

Plant-Based Cornbread Stuffing

Chef Del Sroufe — Wed, 08 Nov 2023 06:00:05 +0000

Whether you're celebrating Thanksgiving, Christmas, or any special occasion, this plant-based cornbread stuffing will impress with its delectable blend of flavors and textures. And when you drizzle that rich mushroom-based gravy over it, along with a heaping scoop of creamy mashed potatoes, you've got a mouthwatering trio bound to be the highlight of your feast.

The post Plant-Based Cornbread Stuffing appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Dairy-Free Parsnip Mashed Potatoes

Chef Del Sroufe — Wed, 01 Nov 2023 08:49:27 +0000

This recipe offers a healthy twist on the classic side dish. It combines parsnips and potatoes to create a creamy and flavorful mash without the need for dairy. The parsnips add a slightly sweet and nutty flavor, while garlic and vegetable broth provide a rich, savory taste. The result is a delicious vegan alternative to traditional mashed potatoes that pairs well with many dishes.

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Written by Chef Del Sroufe.

Whole Food, Plant-Based Cornbread

Chef Del Sroufe — Thu, 26 Oct 2023 04:35:39 +0000

Cornbread pairs beautifully with soup or chili, and it makes for a delightful breakfast option when spread with apple butter. Applesauce serves as a wonderful replacement for eggs and oil in baking, all while maintaining a neutral taste that seamlessly blends into the final dish.

The post Whole Food, Plant-Based Cornbread appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Best Ever Mushroom Gravy

Chef Del Sroufe — Wed, 25 Oct 2023 13:12:05 +0000

This plant-based mushroom gravy is a delicious and wholesome alternative to traditional meat-based gravies. It's made primarily from mushrooms, shallots, and flavorful herbs, with a creamy texture achieved by incorporating ingredients like cauliflower purée and nutritional yeast. It is perfect for enhancing the flavor of various dishes while catering to dietary preferences and providing a rich, earthy taste.

The post Best Ever Mushroom Gravy appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Mediterranean Millet Balls

Chef Del Sroufe — Wed, 06 Sep 2023 12:16:40 +0000

Introducing Mediterranean Millet Balls, a nutritious and plant-based alternative that adds a burst of Mediterranean-inspired flavors to your meatless menu. Made with wholesome millet, they offer a delightful option for a flavorful meal.

The post Mediterranean Millet Balls appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Summer Rolls

Chef Del Sroufe — Wed, 02 Aug 2023 17:26:09 +0000

Summer rolls are appetizers traditionally from Southeast Asia made with a rice paper wrapper. They are usually served with a dipping sauce—frequently either a hoisin sauce or a peanut sauce.

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Written by Chef Del Sroufe.

Ambrosia

Chef Del Sroufe — Wed, 05 Jul 2023 13:55:46 +0000

Ambrosia is a fruit salad originally from the South of the United States. Most recipes for this popular dish call for fresh and canned fruit, mayonnaise, marshmallows, and coconut.

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Written by Chef Del Sroufe.

Millet “Sausage” Patties

Chef Del Sroufe — Mon, 03 Jul 2023 23:28:16 +0000

These flavorful and nutritious patties pack a variety of aromatic herbs and spices—a delightful alternative to traditional meat-based sausages! And because they’re made with millet, they are also the perfect choice for anyone on a gluten-free diet.

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Written by Chef Del Sroufe.

Summer Vegetable Macaroni Salad

Chef Del Sroufe — Thu, 29 Jun 2023 15:48:28 +0000

This delightful dish combines the comfort of creamy macaroni with the refreshing crunch of colorful vegetables. It’s a quick and easy recipe that celebrates the abundance of seasonal vegetables, offering a burst of flavors and textures perfect for picnics, potlucks, or as a versatile side dish.

The post Summer Vegetable Macaroni Salad appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Barbecue Popcorn Chicken Wraps

Chef Del Sroufe — Mon, 29 May 2023 17:22:06 +0000

For a delicious, healthy, barbecue-inspired meal, look no further. These plant-based barbecue wraps are filled with tender, crispy pieces of popcorn "chicken" made from tofu. This combination of pineapple barbecue sauce, fresh vegetables, and dairy-free ranch dressing is mouthwatering.

The post Barbecue Popcorn Chicken Wraps appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Vegan Blondies

Chef Del Sroufe — Mon, 22 May 2023 17:00:23 +0000

If you want a vegan-friendly dessert that's both indulgent and wholesome, try these delectable plant-based blondies! They're rich, fudgy, and irresistibly delicious. All you need are a few simple ingredients, and the recipe can be easily customized with your favorite mix-ins like chocolate chips, nuts, or dried fruit.

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Written by Chef Del Sroufe.

Jackfruit Taco Filling

Chef Del Sroufe — Thu, 18 May 2023 15:44:05 +0000

Jackfruit is a popular meat substitute because of its pulled pork-like texture. It is a large fruit that grows in India and other South Asian countries, and much like other meat substitutes, it takes on the flavor of whatever seasonings you cook it with.

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Written by Chef Del Sroufe.

Kale Chips w/ Nacho Spice Blend

Chef Del Sroufe — Wed, 17 May 2023 15:27:21 +0000

Kale chips with nacho spice blend are a delicious, healthy snack to satisfy your cravings for something crunchy and savory. They’re a tasty alternative to traditional potato chips, and you can feel better about eating them.

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Written by Chef Del Sroufe.

Pineapple BBQ Sauce

Chef Del Sroufe — Thu, 11 May 2023 17:10:18 +0000

No grilling experience would be complete without a delicious sauce, and our Pineapple BBQ Sauce is a true standout. The sweetness of pineapple combined with savory and tangy notes creates a luscious glaze that will elevate any grilled creation.

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Written by Chef Del Sroufe.

Ranch Dressing

Chef Del Sroufe — Thu, 11 May 2023 16:00:07 +0000

A healthy plant-based lifestyle doesn't need to exclude classic condiments. This flavorful ranch dressing recipe is wholesome and easy to make. The cashews provide a creamy base while the dill, chives, and parsley give it that classic ranch flavor. It's a perfect dressing for dipping veggies, topping salads, or drizzling over sandwiches!

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Written by Chef Del Sroufe.

“Chicken” Vegetable Lo Mein

Chef Del Sroufe — Tue, 02 May 2023 22:26:46 +0000

If you're craving a delicious and satisfying plant-based version of the classic Chinese takeout dish, look no further than this mouthwatering lo mein recipe. Loaded with soy curls, fresh veggies, and flavorful noodles, it is the perfect comfort food for any day of the week. The umami-rich sauce adds savory depth and complexity to the dish. And best of all, it's easy to make and can be customized with your favorite veggies and seasonings.

The post “Chicken” Vegetable Lo Mein appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Nacho Spice Blend

Chef Del Sroufe — Fri, 28 Apr 2023 00:22:42 +0000

This nacho spice blend is easy to make and provides a delicious depth of flavor. You can use it in any dish, but it's especially perfect for making nachos or kale chips! It can be customized to your taste preferences.

The post Nacho Spice Blend appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Mushroom Barley Soup

Chef Del Sroufe — Fri, 03 Mar 2023 16:59:16 +0000

Porcini mushrooms add an earthy richness to any dish—they’re well worth the extra cost. If you can’t find cremini mushrooms, use button mushrooms instead.

The post Mushroom Barley Soup appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Spicy Chickpea Burgers

Chef Del Sroufe — Thu, 26 Jan 2023 17:42:16 +0000

You can make burgers from almost any bean, but I always have chickpeas and black beans on hand. This burger is a great alternative to the usual black bean burger found on the menu of almost every restaurant I visit. It is full of flavor and easy to prepare.

The post Spicy Chickpea Burgers appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Oil-Free Air Fryer Onion Rings

Chef Del Sroufe — Fri, 20 Jan 2023 23:36:11 +0000

When I first became vegetarian I used to order a large burger from a famous fast food restaurant, but I’d ask for no meat and an order of onion rings, which I would place on the burger in place of the meat. I still make a similar sandwich, but now with healthier ingredients.

The post Oil-Free Air Fryer Onion Rings appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Chickpeas and Vegetables with Mediterranean Spices

Chef Del Sroufe — Mon, 16 Jan 2023 14:31:59 +0000

Cinnamon, coriander, and saffron are classic flavors in parts of the Mediterranean. And while a lot of stews can take hours to prepare, this one takes less than 30 minutes and doesn’t sacrifice any of that great flavor. Serve over couscous, brown rice, or whatever grain you have on hand.

The post Chickpeas and Vegetables with Mediterranean Spices appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Quinoa-Stuffed Roasted Tomatoes

Chef Del Sroufe — Fri, 13 Jan 2023 18:57:34 +0000

This is one of those end-of-summer dishes that you can serve to awe your guests, but it’s just as great when you’re eating alone. Sometimes I make the filling by itself and eat it in tortillas.

The post Quinoa-Stuffed Roasted Tomatoes appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Pumpkin Pie Parfait

Chef Del Sroufe — Tue, 22 Nov 2022 19:19:45 +0000

This creative twist on the classic pie is sure to impress this fall. It has that familiar blend of autumn spices that gives the pie its flavor, but also a light, refreshing cream sauce for balance.

The post Pumpkin Pie Parfait appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Ginger Tamari Baked Tofu

Chef Del Sroufe — Fri, 14 Oct 2022 18:07:23 +0000

This tofu is very versatile. You can enjoy it on a salad, in a wrap, or with stir-fried vegetables and rice. It is full of flavor and easy to make.

The post Ginger Tamari Baked Tofu appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Does it Matter If I Call Myself a Food Addict?

Chef Del Sroufe — Thu, 29 Sep 2022 15:00:56 +0000

Where is the line that separates normal eating from food addiction? Aren't we all addicted to it to some extent, and don’t we need food to live? I have asked myself these questions many times, and I have tried to answer them with help from professionals and in my own social circles.

The post Does it Matter If I Call Myself a Food Addict? appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Date and Soy Stir-Fry Sauce

Chef Del Sroufe — Wed, 21 Sep 2022 17:30:31 +0000

I always have this sauce on hand. With this sauce, some cooked rice or pasta, and a package of frozen vegetables, I can have dinner ready in less than 15 minutes. Even if I do have to make this easy sauce, I can prepare dinner in less than 30 minutes.

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Written by Chef Del Sroufe.

Pineapple “Fried” Rice

Chef Del Sroufe — Tue, 20 Sep 2022 23:14:03 +0000

The sweet, tangy pineapple brightens this fried rice dish, and serrano pepper brings the heat. It comes together especially fast if you keep a pot of cooked brown rice on hand in the refrigerator to use for stir-fries, wraps, and as a complement for bean dishes throughout the week.

The post Pineapple “Fried” Rice appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Healthy Plant-Based Meat Substitutes

Chef Del Sroufe — Fri, 16 Sep 2022 13:55:53 +0000

New meat substitutes are appearing on grocery store shelves all the time, and many may be healthier than their animal-based counterparts. But are they actually good for you? And if not, what should you eat instead? You might love a good burger, hot dog, or pepperoni pizza, but the vegan versions of these classic animal-based … Continued

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Written by Chef Del Sroufe.

The Best Tips for Cooking Without Oil

Chef Del Sroufe — Thu, 01 Sep 2022 10:56:31 +0000

There are a plethora of reasons to avoid consuming oil, here are some tips if you are looking to transition to oil-free cooking.

The post The Best Tips for Cooking Without Oil appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Understanding MSG in the Kitchen: Is It As Bad As We Think?

Chef Del Sroufe — Tue, 16 Aug 2022 13:05:13 +0000

Monosodium glutamate (MSG) is an additive commonly used in many processed foods, including canned soups, sauces, and condiments. It gives a lot of foods their umami flavor, the savory character found naturally in many foods and which chefs spend a lot of time learning about. MSG is also one of the more controversial additives used … Continued

The post Understanding MSG in the Kitchen: Is It As Bad As We Think? appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Texas Caviar

Chef Del Sroufe — Wed, 20 Jul 2022 17:14:57 +0000

This is a wonderful summer salad that’s full of fresh garden flavors and nutrient-dense ingredients. The jalapeño peppers give it a little kick that pairs deliciously with the earthy sweetness of the black-eyed peas.

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Written by Chef Del Sroufe.

Oven “Fried” Tofu

Chef Del Sroufe — Fri, 08 Jul 2022 18:04:42 +0000

This is a super easy and delicious way to bake tofu. Tossing the tofu cubes in almond meal and nutritional yeast before baking gives them a crispier texture, as well as a slightly nutty flavor. It’s a delicious addition to almost any dish that you would usually eat with tofu.

The post Oven “Fried” Tofu appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Curried Rice Salad

Chef Del Sroufe — Wed, 06 Jul 2022 14:33:14 +0000

The sweetness of the currants contrasts well with the lively curry flavor. If you don’t have currants, use raisins or any other dried fruit. Serve this salad on a bed of greens—such as spinach, arugula, or field greens—for a nice lunch.

The post Curried Rice Salad appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Mushroom Barbacoa Bowl

Chef Del Sroufe — Fri, 01 Jul 2022 17:51:45 +0000

Barbacoa is a form of slow cooking meat over an open fire that supposedly originated in the Caribbean (although humans have been cooking this way since we discovered fire).

The post Mushroom Barbacoa Bowl appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Roasted Red Pepper Sauce

Chef Del Sroufe — Fri, 01 Jul 2022 17:18:42 +0000

I have made many versions of this spread, and that speaks to its versatility. This version is inspired by my love of the flavors of the southwestern United States.

The post Roasted Red Pepper Sauce appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Smoky Black Bean Burger

Chef Del Sroufe — Wed, 15 Jun 2022 17:58:11 +0000

This burger takes a little more effort than some burger recipes, but it’s totally worth it. The flaxseed keeps the burger from being crumbly, and the beets give it that authentic look that is so popular.

The post Smoky Black Bean Burger appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Cauliflower Breakfast Scramble

Chef Del Sroufe — Thu, 09 Jun 2022 19:16:24 +0000

There are many very good recipes for scrambles, but most call for tofu. In this recipe, cauliflower takes the place of the tofu—with delicious results.

The post Cauliflower Breakfast Scramble appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Chef Del’s Secrets to Designing the Best Plant-Based Bowls Ever

Chef Del Sroufe — Thu, 02 Jun 2022 21:21:37 +0000

Chef Del shares his top tips for creating healthy, plant-based bowls from your own kitchen!

The post Chef Del’s Secrets to Designing the Best Plant-Based Bowls Ever appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Strawberry Tarragon Dressing

Chef Del Sroufe — Fri, 20 May 2022 19:54:21 +0000

This easy and delicious salad dressing is perfect for summer! Drizzle it over a heaping bowl of your favorite greens and veggies.

The post Strawberry Tarragon Dressing appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Strawberry Chopped Salad

Chef Del Sroufe — Fri, 20 May 2022 17:11:08 +0000

I have made more than my share of dessert recipes using strawberries, but I also like including them in salads where they can provide a fresh contrast to other ingredients. This dish is one I made recently when I happened upon a really good pint of berries in the store.

The post Strawberry Chopped Salad appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Tips for Creating Delicious Oil-Free Salad Dressings

Chef Del Sroufe — Fri, 08 Apr 2022 16:23:01 +0000

For many people, the hardest part about adopting a whole food, plant-based diet is giving up oil. This can be particularly daunting when looking for salad dressings. These tips are sure to help.

The post Tips for Creating Delicious Oil-Free Salad Dressings appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Stir Fry Basics in an Oil-Free Kitchen

Chef Del Sroufe — Fri, 08 Apr 2022 16:10:02 +0000

Stir fry is a delicious, easy, and versatile option for those eating a whole food, plant-based diet. These tips will help you elevate your stir fry skills in no time.

The post Stir Fry Basics in an Oil-Free Kitchen appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Mistakes We Make When Going Plant Based & How to Avoid Them

Chef Del Sroufe — Tue, 01 Mar 2022 18:10:34 +0000

There are many challenges when switching to a new lifestyle, and your challenges are often going to be unique to your particular situation. Your background, your environment, the support systems that you choose to take advantage of—all of these can have a major impact on your success.

The post Mistakes We Make When Going Plant Based & How to Avoid Them appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Plant-Based Hollandaise Sauce

Chef Del Sroufe — Fri, 05 Nov 2021 23:12:14 +0000

Hollandaise is a decadent sauce traditionally made with eggs and butter. This vegan version is delicious, especially when served over steamed vegetables.

The post Plant-Based Hollandaise Sauce appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Easy Muesli Cereal

Chef Del Sroufe — Tue, 26 Oct 2021 14:00:05 +0000

Muesli is a breakfast cereal made from rolled oats, dried fruits, nuts and seeds, and sometimes other grains. It is easy to prepare and nice to have on hand. Try pairing it with chopped fresh fruit and unsweetened non-dairy milk.

The post Easy Muesli Cereal appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Apple Fig Arugula Salad

Chef Del Sroufe — Fri, 22 Oct 2021 17:44:20 +0000

The peppery arugula, toasted pecans, and mix of tart and sweet fruits in this salad make it a perfect accompaniment for any dish. Or, it can be a quick, easy meal on its own when cooking seems like too much work.

The post Apple Fig Arugula Salad appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Sweet Potato Cornbread

Chef Del Sroufe — Mon, 11 Oct 2021 14:01:28 +0000

Cornbread is the perfect accompaniment to chili and so many other comforting dishes. This version puts a new spin on an old favorite with the addition of sweet potato.

The post Sweet Potato Cornbread appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Asian Noodle Soup

Chef Del Sroufe — Mon, 11 Oct 2021 13:45:32 +0000

The ingredient list for this soup may look long, but the soup comes together quickly and is full of delicious, comforting flavors.

The post Asian Noodle Soup appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Potato Soup

Chef Del Sroufe — Fri, 08 Oct 2021 11:36:51 +0000

This versatile, hearty soup is delicious on its own or with bread for dipping. Fresh dill really makes the flavors pop in this recipe.

The post Potato Soup appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Portobello Pepper Steak

Chef Del Sroufe — Thu, 07 Oct 2021 22:37:26 +0000

Recipes with gravy are usually full of saturated fat from meat and butter. This version has none of the unwanted fat but lots of flavors that kids and adults will love.

The post Portobello Pepper Steak appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Chorizo Hash

Chef Del Sroufe — Fri, 17 Sep 2021 16:18:34 +0000

This healthy version of the traditional Mexican sausage makes a tasty side dish for your favorite brunch. It’s so fun to make, you can even get the kids involved. These can be prepared as patties or as a hash.

The post Chorizo Hash appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Oat & Apricot Bars

Chef Del Sroufe — Sat, 11 Sep 2021 14:00:24 +0000

These fruit and grain bars are free of processed sugar and are full of flavor. They make a great snack on the road when healthy options are hard to find, and they are also one of the least messy treats you can give to kids in the car!

The post Oat & Apricot Bars appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

All-Purpose Vinaigrette

Chef Del Sroufe — Mon, 06 Sep 2021 16:42:09 +0000

Make this easy oil-free dressing in large batches to have on hand for a number of uses. It is a perfect salad dressing for mixed greens or romaine lettuce.

The post All-Purpose Vinaigrette appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Late Summer Potato Green Bean Salad

Chef Del Sroufe — Fri, 03 Sep 2021 20:57:47 +0000

With its delicious vinaigrette base, you won’t miss the mayo in this potato salad. This salad is nice and light compared to most potato salads, and it makes great use of veggies that are in season in the late summer.

The post Late Summer Potato Green Bean Salad appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Chef Del’s Plant-Based Secret Ingredients

Chef Del Sroufe — Mon, 30 Aug 2021 13:13:10 +0000

Most people are used to throwing away perfectly edible, nutritious, and tasty plant parts. Learn how you can use them to elevate your cooking!

The post Chef Del’s Plant-Based Secret Ingredients appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Chef Del’s Essential Plant-Based Kitchen Equipment

Chef Del Sroufe — Fri, 27 Aug 2021 14:43:39 +0000

Want to start cooking more for yourself but feel stumped by how to outfit your kitchen with all the right tools? Chef Del gives his down-to-earth, practical list of essential kitchen equipment to set you up for success.

The post Chef Del’s Essential Plant-Based Kitchen Equipment appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Quinoa & Carrot Top Tabouli

Chef Del Sroufe — Mon, 09 Aug 2021 18:32:54 +0000

Tabouli made with carrot tops and quinoa is not traditional, but it sure is tasty. Quinoa is a quick-cooking grain, so this make-ahead dish comes together quickly and easily.

The post Quinoa & Carrot Top Tabouli appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Beet Greens with Chickpeas & Olives

Chef Del Sroufe — Mon, 09 Aug 2021 18:20:04 +0000

This flavorful dish comes together quickly in spite of the long list of ingredients and is perfect over cooked brown rice, quinoa, or whole grain couscous.

The post Beet Greens with Chickpeas & Olives appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Garlic Scape Pesto

Chef Del Sroufe — Mon, 09 Aug 2021 16:25:14 +0000

Garlic scapes are the stalks that grow from the bulbs of hardneck garlic plants. Pesto made from garlic scapes has a milder flavor than pesto made with the garlic bulb, and the scapes make a beautiful green pesto.

The post Garlic Scape Pesto appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

The Support You Need: Tips to Help Maintain Your Weight Loss Goals

Chef Del Sroufe — Sun, 25 Jul 2021 13:00:54 +0000

Weight loss goals are easier to achieve and maintain with the proper support. In this article, Del Sroufe gives his advice on types of support and community he finds helpful when it comes to his diet and health.

The post The Support You Need: Tips to Help Maintain Your Weight Loss Goals appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Chef, I’m Going Plant-Based. What Can I Eat?

Chef Del Sroufe — Thu, 08 Jul 2021 15:30:17 +0000

Many people considering a plant-based diet initially focus on what they can’t eat. Here we explore the huge range of what you can eat, including several substitutes to use to make your old favorites.

The post Chef, I’m Going Plant-Based. What Can I Eat? appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Chef Del’s Interview Series Episode 1 — With Dr. Thomas Campbell

Chef Del Sroufe — Fri, 12 Feb 2021 12:37:27 +0000

Whether the whole food, plant-based diet is new to you or you follow the diet but could use some reinforcement, especially with regard to weight loss, Del Sroufe’s interview with Dr. Campbell is sure to be an enlightening one.

The post Chef Del’s Interview Series Episode 1 — With Dr. Thomas Campbell appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Cooking at Every Age: Why Kids Should Learn To Cook

Chef Del Sroufe — Mon, 24 Jul 2017 16:47:01 +0000

After my parents got divorced, my dad had to learn how to cook for himself, and he patiently allowed me into the kitchen with him as he figured it out.

The post Cooking at Every Age: Why Kids Should Learn To Cook appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Do You Eat Your Emotions? How to Help With Binge Eating

Chef Del Sroufe — Fri, 19 Feb 2016 17:37:46 +0000

Chef Del shares his personal story to inspire others who know a whole foods, plant-based diet is optimal yet have an unproductive relationship with food.

The post Do You Eat Your Emotions? How to Help With Binge Eating appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Buffalo Cauliflower Bites

Chef Del Sroufe — Fri, 19 Feb 2016 16:31:27 +0000

One of the unhealthy things I inherited from my grandmother was her deep fryer— and I used to use it a lot, mostly to make buffalo wings.

The post Buffalo Cauliflower Bites appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Penne With Red Lentils and Chard

Chef Del Sroufe — Fri, 19 Feb 2016 16:26:58 +0000

Quick-cooking red lentils have a creamy texture and savory taste without much effort. They go well with the mild-flavored chard—also a quick cooker.

The post Penne With Red Lentils and Chard appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.

Del Sroufe on Binge Eating, Unhealthy Vegan Diets and Losing Weight

Chef Del Sroufe — Tue, 30 Jun 2009 19:17:58 +0000

Chef Del Sroufe at the Wellness Forum speaks about his journey of weight loss using a plant-based diet.

The post Del Sroufe on Binge Eating, Unhealthy Vegan Diets and Losing Weight appeared first on Center for Nutrition Studies.

Written by Chef Del Sroufe.