Skip to main content
Skip to footer

The Dietitian Feed

Recipes to nourish

Home
Recipes
- Breakfast
- Mains
- Meal Prep Lunches
- 30 Minute Meals
- Salads
- Sides
- Snacks
- Sweets
- Vegetarian
- Gluten-Free
Blog
Brand Partnerships
About
Search this website

homemade tzatziki sauce

Homemade Tzatziki Sauce

Footer

Join the Facebook Community

A spot to ask me all your questions plus exciting free stuff!

thedietitianfeed

Helping busy families meal plan smarter, not harder 🍽
✨Tap for all my recipes👇🏻

New! Mini Eggplant Pizzas by @thedietitianfeed A

New! Mini Eggplant Pizzas by @thedietitianfeed

A simple & delicious snack idea or addition to a meal! These mini eggplant pizzas are a great way to eat more vegetables, and I love including a few flatbread rounds to make it more substantial for a full meal.

Like & save this post for later & follow me @thedietitianfeed for more delicious, healthy meal ideas!

Makes 2 servings, easily customizable to make more or less servings. Just adjust the amount of eggplant slices you use.

Ingredients:
* ½ of an eggplant, sliced into ¼ inch thick rounds
* Pinch salt
* Olive oil
* 4 mini flatbread rounds
* Marinara sauce or tomato sauce of choice- I just used leftover pasta sauce
* Shredded Mozzarella cheese
* Grated Parmesan cheese
* Pinch of Italian seasoning or dried basil and oregano
* Fresh basil or parsley if desired

Directions:
1. Preheat the oven to 400F and line a baking sheet with parchment paper. Slice the eggplant and sprinkle with salt on both sides, allow to sit for about 10 minutes while the oven preheats, this will sweat out some of the water in the eggplant.
2. Wipe off the excess water from the eggplant with a paper towel and brush with olive oil on both sides. Place on the baking sheet and bake for 15 minutes.
3. Remove from the oven and place your flatbread rounds on the baking sheet as well. Top each slice of eggplant and flatbread with about 1 tbsp of sauce, then the cheeses and a sprinkle of Italian seasoning.
4. Bake for 5-7 minutes or until the cheese is melted and browned around the edges. Top with fresh parsley if desired and Enjoy!
.
.
.
.
.
.
.
.
#snackbox #minipizza #snackidea #healthysnacks #kidapprovedsnacks #snacksforkids #healthysnackideas #eggplantrecipes #eggplantrecipe

Episode 2: Dinner in a Pinch Tortellini Soup by @t

Episode 2: Dinner in a Pinch
Tortellini Soup by @thedietitianfeed

This recipe comes together super quick, is packed with veggies & is a delicious addition to your dinner rotation.

Like & save this post for later and follow me @thedietitianfeed for more of Dinners in a Pinch & other delicious, nourishing recipes 💞

Ingredients:
* 2 tbsp olive oil
* 1 small yellow onion, diced
* 3 large cloves garlic, minced
* 1 large carrot, diced
* 1 bulb fennel, diced
* 1 small zucchini, chopped
* 1 can diced tomatoes (28 oz)
* 5 cups low sodium vegetable broth
* Pinch Red pepper flakes
* ½ tsp dried thyme
* ½ tsp dried basil
* ¼ tsp salt plus more to taste
* Pinch black pepper
* 12 oz (350 g) Cheese tortellini
* 3 cups spinach, roughly chopped
* ¼ cup chopped fresh basil* Optional
* Juice of ½ a lemon
* Grated parmesan for garnish

Method:
1. Preheat a large pot over medium-low heat. Once hot, add the olive oil, onion and garlic. Saute for 30 seconds before adding the carrot, fennel and zucchini.
2. Add a pinch of salt and pepper and saute for about 5 minutes until slightly softened, then add in the can of tomatoes, broth, red pepper flakes, thyme and basil. Bring to a boil and cook for 15-20 minutes until the vegetables are fork tender.
3. Add in the tortellini and cook for 5 minutes until al dente or according to package directions. Remove from heat and stir in the spinach, basil and lemon juice.
4. Allow to cool slightly before serving, add parmesan cheese as garnish if desired. Enjoy!
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
#healthydinnerideas #healthymeal #healthydinner #healthyrecipes #healthylifestyle #tortellini #tortellinisoup #souprecipe #soupseason #dinnerideas #easydinner #easydinners #easydinnerideas #dietitian #healthymealsprep

New nourishing dessert idea! Half Baked Pear Crisp

New nourishing dessert idea! Half Baked Pear Crisp by @thedietitianfeed

This half baked pear crisp is a delicious and healthy dessert idea that also happens to be gluten free so more of you can enjoy it🍐 It uses whole foods & helps you to get in more fruit in a delicious way!

Like & save this post to make later & follow me @thedietitianfeed for more easy & nourishing recipes

Ingredients:
- 1 pear, cut in half
- 1/2 tbsp maple syrup
- Pinch cinnamon
Crisp Topping:
- 1/4 cup rolled oats
- 1 ½ tbsp oat flour
- ¼ tsp cinnamon
- Pinch nutmeg
- 1 tbsp maple syrup
- 1 tbsp coconut oil, melted
- 2 tbsp chopped almonds
- Pinch salt

Vanilla ice cream for topping

Directions:
1. Preheat the oven to 375 degrees F.
2. Slice the pear in half and scoop out the seeds using a spoon.
3. Drizzle the maple syrup over the cut side of both halves of the pear and spread it across the pear before sprinkling with cinnamon.
4. Place the pear halves cut side up in a small baking dish. You can slice a small piece off the bottoms of each pear to get them to sit flat if you’d like.
5. Mix together all the ingredients for the crisp topping, then spoon onto each pear halve.
6. Bake for 35-40 minutes or until the pear is fork tender and the crisp is golden brown.
7. Serve with a scoop of vanilla ice cream if desired and enjoy!
.
.
.
.
.
.
.
.
.
.
.
#healthydesserts #healthydessert #healthydessertrecipes #pearcrisp #bakedpears #crumblerecipe #healthyfood #healthyrecipeshare #healthyrecipesideas #healthylifestyle #wholefoods #dietitian #nutritionisteats

Dinner in a Pinch Episode 1: Feta Chicken Sheet Pa

Dinner in a Pinch Episode 1: Feta Chicken Sheet Pan meal by @thedietitianfeed where I’m sharing easy & delicious dinner ideas so you can make dinner in a pinch 👌🏻💫

Make sure you like & save this post to make later & follow @thedietitianfeed for more episode 2 💫

Veggies and Feta
* 1 pint cherry tomatoes
* 2 red bell peppers, sliced
* 2 cups halved baby potatoes
* 1 tbsp olive oil + more for drizzling and cooking
* ½ tsp each of dried thyme, dried parsley
* Pinch of salt & red pepper flakes
* 2 large cloves garlic, minced
* 200 g block of feta cheese (the one packed in brine)
Chicken
* 1 lb boneless, skinless chicken breasts (about 2 large chicken breasts), pounded until about ½ an inch thick
* 2 tsp garlic powder
* 1 tsp each of dried parsley, paprika
* ½ tsp dried thyme, red pepper flakes
* ¼ tsp salt
* Pinch of black pepper
Method:
1. Preheat the oven to 400F and line a baking sheet with parchment paper.
2. Add the chopped tomatoes, bell peppers and potatoes to a large mixing bowl. Add 1 tbsp of olive oil, thyme, parsley, salt, red pepper flakes and the garlic. Mix well and spread out onto the baking sheet.
3. In the middle of the baking sheet move some of the vegetables out of the way and place the block feta cheese. Drizzle the feta with some olive oil. Bake for 20 mins.
4. While the vegetables and feta bake, prepare the chicken. Mix the spices together and rub on either side of the chicken pieces.
5. Heat a large frying pan over medium heat. Once hot, add a drizzle of olive oil to coat the pan and place both pieces of chicken. Sear for 3-4 mins per side until golden brown. Set aside.
6. Once the vegetables have cooked for 20 mins, add the seared chicken to the same baking sheet and bake again for an additional 20 mins or until the chicken is cooked through (internal temp of 165F). The feta will brown around the edges slightly.
7. Break down the block of feta with a fork, mix with the vegetables if desired and enjoy!

Follow on Instagram

Home
About
Brand Partnerships

Copyright © 2023 · The Dietitian Feed · Design by Studio Mommy