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Caitlin Miller, Dietetic Intern [University of Minnesota] We’re in the thick of fall and pumpkin spice-flavored foods and beverages have taken over the supermarket and coffee shops. But this autumnal

By Jenna Schuder, Dietetic Intern [University of Minnesota – The Emily Program] There’s nothing like a warm bowl of soup on a crisp fall day! Pumpkin is a versatile vegetable

By Hillary Argyle, Dietetic Intern [University of Minnesota] In the autumn, I love to incorporate squashes of all varieties into my meals! Spaghetti squash is a delicious substitute for pasta

By Jenna Schuder, Dietetic Intern [University of Minnesota – The Emily Program] Growing up in Minnesota, my favorite time of year has always been those beautiful days of fall when

By Jessica Mackiewicz, Dietetic Intern [University of Minnesota – The Emily Program] Wondering what’s for dinner? This recipe provides a great way to get protein, carbohydrates, veggies, and fats in

By Morgan Rice, Dietetic Intern [University of Minnesota] Imagine a breezy and cool fall day. Maybe you checked the weather that morning and it said sunny and 70 – and

By Jillian Tholen, Dietetic Intern [University of Minnesota—The Emily Program] I adore the squash that become so ubiquitous at the markets during the fall season. There are so many different

By Jessica Mackiewicz, Dietetic Intern [University of Minnesota – The Emily Program] Apple season is upon us! This overnight recipe will make for a quick, healthy breakfast ready to grab-and-go

By Ashley Hackett, Open Arms Photojournalist Intern For those of us who are vegan or lactose-intolerant, dessert can become an epic struggle to satisfy cravings for something sweet and creamy.