Author Archives: Diane Boyd

Winter Slaw

Colder weather is broccoli season; use it to make a slaw with cranberry juice, dried cranberries and pistachios . I’ve been busy with some do it yourself projects. Are you curious? Here’s a peek of one completed project. This door was … Continue reading

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Pumpkin Spice Cookies

Putting together holiday cookie trays will be a snap, when you make these  pumpkin spice cookies ahead of time and freeze. I’m a fan of repurposing. It’s economical, efficient, and reduces waste. Oh the pleasure of seeing used or ‘old … Continue reading

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Chai Tea Latte Lite

Beverages with warm spices are comfort for me. It’s even more comforting being able to prepare them (and show others how to prepare them) with less sugar  without compromising taste! Disclosure: I was asked to participate in the #UseNectar sponsored … Continue reading

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Cranberry Roasted Breakfast Bowl

Roast cranberries  to add color and health benefits to a variety of good for you foods including Greek  yogurt and oatmeal. Disclosure: I was asked to participate in the Cranberry Marketing Committee‘s  #CookwithCranberries campaign as a member of the Healthy Aperture … Continue reading

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Smoky Quinoa Breakfast Bowl with Avocado

Boosting protein at breakfast can be as easy as adding two scrambled egg whites to a  delicious and trendy  plant-based  bowl. I enjoyed seeing many of my registered dietitian (RD/RDN) friends in  Boston last weekend at the Food and Nutrition Conference … Continue reading

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