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Out of all our medically tailored menus at OAM, the renal menu is the one we get the most questions about – and for a good reason! Renal is the

Happy National Nutrition Month! During the month of March, Open Arms will be sharing some of our favorite dishes from a few of our popular menus. To compliment these delicious

By Blake Wangelin, OAM Food Services Director Yield: 4 servings Taco Bowl 1 tsp oil 1lb ground turkey 1cup yellow onion, diced 2cups bell peppers, diced ½ tsp ground cumin

By Maddie Glazos, 2018 Dietetic Intern – University of Minnesota Fairview Start your day with a breakfast full of healthy fats and protein! These savory tostitos will give you the

By Lara Hausman, 2018 University of Minnesota Intern This is an easy recipe to make homemade granola bars that can be stored and eaten throughout your week! Breakfast (or anytime)

By Jacob Christensen, 2019 Dietetic Intern The best part of making cookies is before the cookies are even baked, it’s the dough! Since there is significant risk to eating raw

Adapted from www.forkandbeans.com They’re silly. They’re easy to make. And best of all, they’re allergen-free. No nuts, no gluten, no soy. Just green apples, sunflower butter, sunflower seeds, a strawberry

By McKenzie Young, 2018-19 University of Minnesota Dietetic Intern This is the recipe for a classic banana bread. It’s a reliable recipe and turns out so good every time. Banana

Ingredients 2 cups chopped Ataulfo or Champagne mango (from 2 mangoes) 1 cup plain 2% reduced-fat Greek yogurt 1/4 cup fresh orange juice 1/2 ripe banana 2 tablespoons finely grated

By Sydney Zimmer, 2018 Dietetic Intern: U of MN – The Emily Program This week’s recipe uses pears, one of the fruits in season during the blustery wintertime. Just in