Comments for Prevention RD

Comment on Spring Orzo Salad with Pesto Vinaigrette by zidane

zidane — Tue, 11 Aug 2026 10:26:40 +0000

I used to think cold pasta salads were always heavy and drowned in mayo until a close friend introduced me to this pesto-based version a few years ago. It completely changed my perspective on how light and refreshing a pasta dish can actually be. Now it is a mandatory staple in my weekly summer lunch rotation.

Comment on Spring Orzo Salad with Pesto Vinaigrette by zidane

zidane — Tue, 11 Aug 2026 10:26:21 +0000

The contrast of textures in a good pesto orzo salad is what really makes it stand out to me. You get the tender bite from the pasta, the juicy burst from the roasted or fresh tomatoes, and that rich crunch from toasted pine nuts or walnuts. Drizzling a tiny bit of lemon juice right before serving really elevates it.

Comment on Steak Bites with Horseradish Dipping Sauce by RObin

RObin — Sun, 19 Jul 2026 21:49:55 +0000

I love horseradish. Looks great. Going to try it this week. Thank you for sharing.

Robin

Comment on Hawaiian Lasagna by My Homepage

My Homepage — Sun, 09 Jun 2024 02:54:22 +0000

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Comment on Chocolate Avocado Truffles by Nicole Morrissey

Nicole Morrissey — Mon, 03 Jun 2024 20:49:17 +0000

In reply to dani.

Hi Dani! I support the program that is run out of Corewell Health in Grand Rapids, MI. There’s a 1-hour classroom portion taught by an RD or physician and attended by the various resident groups – emergency, internal med, and family med. They then go into the kitchen (8 stations) for a brief discussion and knife skills demo before they are sent to stations that are set-up with recipes and all of the ingredients and supplies. The food is set out buffet style and then everyone eats together and we tie the food to the classroom portion, discussing the module topic – diabetes, allergens, etc. It’s a lot of fun! Please let me know if you have any further questions, I’m happy to help answer or guide you to someone in Culinary and Lifestyle Medicine at my org. 🙂

Comment on Chocolate Avocado Truffles by dani

dani — Fri, 31 May 2024 18:46:51 +0000

I’m curious how you use your culinary medicine kitchen? I am an RD in Cardiac Rehab where I teach cooking classes, I’d love to expand the use of our kitchen!

Comment on Thai Tomato Soup with Tofu by Nicole Morrissey

Nicole Morrissey — Wed, 29 May 2024 11:13:20 +0000

In reply to Annie Wilson.

Hi Annie! Thanks for your note! I’m sorry! I tweaked the wording to be more clear – the tomatoes (roasted) go in with the pepper and onion after roasting. If you use crushed tomatoes without roasting, you would just start at step 3. I hope that makes sense 🙂

Comment on Thai Tomato Soup with Tofu by Annie Wilson

Annie Wilson — Thu, 23 May 2024 23:12:55 +0000

Usually your recipes are water-tight Nicole, that’s why I love your blog.
When do you add the crushed tomatoes?
The wording also makes it seem like you also add half the pepper and garlic to the roasted goodies. I don’t think this is what you intended.

Comment on Chicken Caesar with a Twist by Becca

Becca — Wed, 31 Jan 2024 22:56:43 +0000

In reply to Nicole Morrissey. We still love this, but your original recipe had a dairy free dressing, but my link is broken - do you still have that handy??

Comment on Cherry Pecan Salad with Goat Cheese and Balsamic Vinaigrette by Nicole Morrissey

Nicole Morrissey — Thu, 29 Jun 2023 23:45:25 +0000

In reply to Nancy. Hi Nancy! That's a good question! The ratio IS generally higher in olive oil (3:1 is classic!), but with a good, quality balsamic vinegar, I like to tip the ratio the other way :)