Roasted Sweet Potatoes

Roasted Sweet Potatoes

Yield 6-8 Servings Ingredients 2 large sweet potatoes, peeled if desired, diced into ½-inch cubes 2 tablespoons olive oil, plus more for greasing the pan ½ teaspoon salt Black pepper, to taste 1 teaspoon paprika 1 teaspoon garlic powder ½ teaspoon cinnamon (optional)...
Crispy Chickpea Salad with Avocado-Dill Dressing

Crispy Chickpea Salad with Avocado-Dill Dressing

Happy July, Allergic to Salad readers! We hope you’re staying cool in this sweltering heat, whether through going to your local pool, heading out to the beach, or enjoying a refreshing fruit popsicle. Relish these summer days; before you know it, the September...
Orange Cranberry Granola

Orange Cranberry Granola

This month at Allergic to Salad, we’re celebrating spices and seasonings. While our favorite foods are flavorful on their own, sometimes they need a little help to be extra delicious. Otherwise bland dishes come to life with a sprinkle of oregano, a dash of...
Body-Building to Legume Love: ATS educator Ryan Andrews

Body-Building to Legume Love: ATS educator Ryan Andrews

Where are you from? Born and raised in Colorado. I’ve also lived in Ohio, Maryland, Massachusetts, and now Connecticut.   Which ATS classes do you teach/what ages? I teach middle schoolers in the Bronx. What led to your interest in food? Competitive bodybuilding,...
Three Sisters Tacos

Three Sisters Tacos

The Three Sisters The three sisters crops—corn (or maize), squash, and beans came to be cultivated by Native Americans in Mexico as long as 7,500 years ago. While Native Americans originally relied on wild foraged food for sustenance, overpopulation and other societal...

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