Timaree Hagenburger

PP Roasted Beets with Citrus

Timaree Citris Beet Salad.jpg

Chef: Timaree Hagenburger, thenutritionprofessor.com

Makes: 4-6 Servings

Prep Time: 10 min

Cook Time: 45-60 min

Total Time: 55 min-1 hr 15 min

INGREDIENTS

  • 1 bunch of beets

  • 2 t zest and ¼ c juice from 1 medium orange

  • 4 mandarin oranges

  • 1 garlic clove

  • ½ t black pepper

  • ¼ t salt (optional)

  • 2 T apple cider vinegar

  • 1 t date or maple syrup

  • 1 t spicy brown mustard

DIRECTIONS

  1. Scrub beet roots well, wrap in parchment paper and then foil and roast on a foil lined baking sheet at 375 degrees for 45-60 min or until tender (test by piercing with a knife).

  2. While the beets are roasting, press or mince the garlic and set aside.

  3. Then, zest the orange and squeeze the juice into a medium bowl.

  4. Add the zest to the juice, along with the reminder of ingredients: garlic, black pepper, salt, vinegar, syrup and mustard.

  5. Dice the mandarin orange segment and stir them in.

  6. Once beets are cool enough to handle, skin should easily rub off.

  7. Then, dice roasted beets into small pieces and add to orange and dressing mixture.

  8. This will keep well in the refrigerator for a week.

  9. Add more apple cider vinegar and/or mustard to taste.

TIPs

  1. As soon as you get fresh beets home, be sure to cut the leaves off, right at the top of the beet root, and store them in a separate bag. That way, the leaves will not pull moisture away from the beets while they are waiting for you in the refrigerator!

  2. Thoroughly rinse any sand or debris from beet greens, dry in salad spinner or on a paper towel.

  3. Chop the most tender leaves into shreds to add to salad greens, and/or chop any of the larger leaves to sauté with garlic and onion, for a separate dish.

  4. When you press/mince the garlic and let it sit for serval minutes before adding it to the orange juice, the cancer-fighting compounds develop!

  5. Be sure to zest the orange before slicing it in half to squeeze it for juice.

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Timaree Hagenburger, MPH, RD, EP-c, cherishes opportunities to connect her knowledge and passion for food, cooking, physical activity & good health with those who follow her. Her style is marked by a blend of fun and practicality, as she offers strategies and inspiration for finding pleasure in preparing and partaking in nourishing meals. Relish in Timaree’s love for whole plant based nutrition on TheNutritionProfessor.com!

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PS or PP Southwestern Loaded Sweet Potatoes

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Chef: Timaree Hagenburger, TheNutritionProfessor.com

Makes: 4 – 6 sweet potatoes

Prep Time: 10 min

Cook Time: 40 min

Total Time: 50 min

INGREDIENTS

  • 4-6 sweet potatoes, light colored, orange or purple flesh, rinsed, but NOT peeled.

Toppings

  • 1 15 oz can, rinsed and drained (My favorites for this dish are chili or black beans)

  • 1 -2 c fresh greens*, your favorite, chopped

  • Red/Purple cabbage, thinly slice/shaved

  • 1 c salsa

  • 1 avocado (eliminate if PP)

  • 1 bunch cilantro

  • 1 T scallions, chopped, small

  • Lime (to squeeze)

DIRECTIONS

  1. Preheat oven 350-375 degrees F

  2. Place rinsed sweet potatoes* directly on oven rack (do NOT wrap in foil) and place a large piece of foil on the rack below to catch any drips. Roast at until tender, approximately 30-40 min.

  3. Slice steaming hot sweet potato open and fill with chopped greens, then beans (warm up if cold), cabbage, salsa, cilantro, scallions, avocado and a squeeze of lime juice.

TIPS

  1. When choosing sweet potatoes, be sure that they are heavy for their size, firm (no soft spots or wrinkled ends), and of similar size, so that the will roast in about the same time.

  2. Be sure to roast enough sweet potatoes to used for the rest of the week, so they will be at your fingertips when you come home hungry.

  3. Any fresh greens will work, including baby spinach, kale or Swiss chard.

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Timaree Hagenburger, MPH, RD, EP-c, cherishes opportunities to connect her knowledge and passion for food, cooking, physical activity & good health with those who follow her. Her style is marked by a blend of fun and practicality, as she offers strategies and inspiration for finding pleasure in preparing and partaking in nourishing meals. Relish in Timaree’s love for whole plant based nutrition on TheNutritionProfessor.com!



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PP Speedy Cabbage, Apple and Onion Saute

Timarree Cabbage Salad.jpg

Chef: Timaree Hagenberger, TheNutritionProfessor.com

Makes: 4-6 Servings

Prep Time: 12 min

INGREDIENTS

  • I medium red onion, diced

  • 2-4 T veggie broth

  • ½ medium purple cabbage, chopped

  • 2 red apples, diced (leave the peel on)

  • 2 T balsamic vinegar, or to taste

  • Black pepper, to taste

DIRECTIONS

  1. Brown onion in a dry pan over medium to medium-high heat, adding a few T of veggie broth to avoid burning or sticking. Let them begin to caramelize before stirring (over-stirring will not allow onions to brown).

  2. Add the cabbage and apple and a few more T of broth, if needed.

  3. Cook for just a few minutes, until the cabbage is just tender. Avoid overcooking.

  4. Toss with a few T of your favorite vinegar.

  5. Sprinkle with pepper and serve immediately!

TIPS

  1. After dicing onion, let it sit for 5-10 min before cooking to maximize the nutrients available to your body!

Timaree Hagenburger, MPH, RD, EP-c, cherishes opportunities to connect her knowledge and passion for food, cooking, physical activity & good health with those who follow her. Her style is marked by a blend of fun and practicality, as she offers strategies and inspiration for finding pleasure in preparing and partaking in nourishing meals. Relish in Timaree’s love for whole plant based nutrition on TheNutritionProfessor.com!

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PS Timaree's Pistachio Kissed Blackberry Pear Oatmeal

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Chef: Timaree Hagenburger; TheNutritionProfessor.com

Makes: 3 c

Prep Time: 5 min

Cook Time: 5 min

Total Time: 5 min prepare additions while oatmeal cooks

INGREDIENTS

  • ½ c uncooked old-fashioned oats

  • Dash of salt (optional)

  • 1 c water

  • 1 t ground cinnamon

  • ½ ripe pear, diced

  • ½ c blackberries; fresh or frozen

  • 2 T crushed pistachios (eliminate to make this recipe Plant Perfect)

DIRECTIONS

  1. Bring water and a dash of salt to a boil

  2. Add oats.

  3. Simmer for 5 minutes.

  4. As oatmeal cooks, thoroughly wash the pear and slice pear in half and dice. Leave skin on the pear.

  5. Thoroughly wash the blackberries if not frozen.

  6. Crush pistachios, if using.

TIPS

  1. Don’t peal the apples/pears that you enjoy…the skin provides a concentrated source of phytonutrients.

  2. Any fresh or frozen berry can be substituted for the blackberries, including black raspberries, when you can find them.

  3. Take a second to admire your beautiful creation. Take a relaxed breath and then enjoy every, single bite.



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Timaree’s innovative and engaging cookbook, The Foodie Bar Way: One Meal. Lots of options. Everyone's Happy., provides incredible options to make everyone happy. Available as an Ebook or a full-color, 303 page, printed book, at www.FoodieBars.com.

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PP or PS Crazy Summer/Fall Salad

Timaree Crazy Summer Salad.jpg

Chef: Timaree Hagenburger; The Nutrition Professor

Makes: 10 servings

Prep time: 10 min-30 min, depending on number of ingredients and toppings

INGREDIENTS

  • 1 bunch kale, Lacinato

  • 1 bunch kale, purple/red, (keep stems to chopped finely)

  • 1 bunch scallions

  • 5-9 celery, ribs with leaves

  • 1 large bunch parsley, fresh kale stems, reserved

  • 1 bag rainbow salad

  • 16 oz container greens, mixed, salad




DIRECTIONS




  1. Rinse the kale under running water and then add to a large bowl of ice water, to allow any debris to fall away.

  2. Then, toss it into a salad spinner (in batches) to remove excess water.

  3. The parsley and scallions get the ice water treatment, too, though I am even more thorough when I remove any sand/dirt clinging inside the green stems of the scallions.

  4. As theses veggies leave the salad spinner, I roll them in paper towel and refrigerate until I am ready to chop and assemble the Crazy Salad Base.

  5. I like each bite of my salad to be a great mix of textures and flavors, so I chop all of the delightful vegetables very small. However, before I grab a knife and cutting board, I get out one of my very large catering bowls, so that I have plenty of room to combine all of the ingredients.

  6. Then, I finely chop the celery, kale stems, and scallions, adding them to the large bowl.

  7. Next, I shred the kale (and then cut across the shredded pieces to end up with medium-sized confetti pieces), and

  8. add that to the bowl, along with a bag of “Rainbow Salad” – (a sibling of Broccoli Slaw) which contains a mix of julienned purple cabbage, carrots, cauliflower and broccoli.

  9. That mixture then gets tossed well, and then a one pound container of organic mixed greens, goes in as the last ingredient for the base

TIPS

  1. This salad base has become my staple lunch, as I prepare it on Sunday and divide it up into containers, two for each day (one for me and one for my husband).

  2. I add my hearty toppings the night before and pack my dressing separately.

  3. I typically rotate through my favorite whole food, plant-based dressing recipes, to change up the flavors from week to week. I have NEVER grown tired on this salad. I actually look forward to it EVERY DAY!

  4. The advanced preparation saves me so much time and money throughout the week, as all I need to do in reach in to the fridge, pop the lid open to add dressing, secure the lid, shake it up and grab a fork.

  5. Timaree's Hearty Topping Ideas-

  6. Root veggies and more: steamed diced sweet potato, roasted and diced beets, frozen green peas, steamed and cooled green beans, corn (frozen or cut from cob)

  7. Legumes*: ANY cooked (and/or sprouted) legume: black beans, kidney beans, garbanzo beans, black-eyed peas, pigeon peas, lentils;

  8. Whole grains: Any cooked (or sprouted) whole grain: quinoa, brown rice, wild rice, black/purple rice, whole wheat couscous, bulgur, teff, amaranth, wheat berries

  9. Fruit: Diced fresh fruit – apple, orange, Fuyu persimmon (use your imagination!), blueberries; Dried fruit: raisins, cranberries, goji berries

  10. Nuts/Seeds: Sesame seeds, pepita/pumpkin seeds, sunflower seeds, ground flaxseed, walnuts, almonds, pistachios

  11. A few more vegetable options* to add to your salad the morning you plan to eat it: my pickled red onions, zucchini, cucumber, chopped fresh tomato, basil, cilantro, avocado and/or diced mango…

My "salads" are truly a “party” of flavors and textures, keep me energized and savoring even the very last, delectable bite!

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Timaree’s innovative and engaging cookbook, The Foodie Bar Way: One Meal. Lots of options. Everyone's Happy., provides incredible options to make everyone happy. Available as an Ebook or a full-color, 303 page, printed book, at www.FoodieBars.com.

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PP Austin's Black Bean Soup

Chef:  Timaree Hagenburger; The Nutrition Professor
Makes:  13 c of soup
Prep Time:  25 minutes
Cook Time:  30 minutes
Total Time:  55 minutes

Timaree Hagenburger Austin's Black Bean Soup.jpg

INGREDIENTS

2-3 garlic cloves, pressed or minced
1 lg onion, diced
2 celery ribs, diced
2 carrots, peeled and diced
Stems from one bunch of chard, diced (roughly chop leaves for use later in the recipe)
2 cans black beans (drained and rinsed) or 3 c of beans cooked from dry
3 c of ripe tomatoes (or 2 cans fire-roasted tomatoes, with jalapenos spicier soup)
2 bell peppers (red/yellow/orange) cut into strips and roasted under the broiler (or jarred roasted peppers)
32 oz vegetable broth
1 c corn (frozen or freshly removed from cob)
1 T ground cumin
¼ t chipotle chili powder
2 t ground coriander
Leaves from one bunch of chard, roughly chopped
Salt and pepper to taste

DIRECTIONS

Sauté the onion, celery, carrot, chard stems and garlic in a few T of vegetable broth until the vegetables begin to soften and onion is nearly translucent. 
Add the spices and corn.
Cook for 1 to 2 min.
Add the chard leaves, broth, beans, tomatoes and simmer for 15-20 min, until all the vegetables are tender.
Add roasted pepper right before blending the soup, using an immersion blender, or for an even more velvety texture, puree it in batches in a blender.

TIPS

Any type of green can be used in this recipe, kale, for example.
Feel free to freeze leftovers.  
Defrost left over soup completely in the refrigerator, 24 hours before reheating.
Stir the soup to reincorporate some of the water that will separate, and it will reheat perfectly!


Timaree Hagenburger, MPH, RD, EP-c, cherishes opportunities to connect her knowledge and passion for food, cooking, physical activity & good health with those who follow her.  Her style is marked by a blend of fun and practicality, as she offers strategies and inspiration for finding pleasure in preparing and partaking in nourishing meals.  Relish in Timaree’s love for whole plant based nutrition on TheNutritionProfessor.com! 

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Timaree’s innovative and engaging cookbook, The Foodie Bar Way: One Meal. Lots of options. Eveeryone's Happy., provides incredible options to make everyone happy.  Available as an Ebook or a full-color, 303 page, printed book, at www.FoodieBars.com.

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PS T's Dreamy Chocolate Sauce & Hagenburger's Dessert Nacho Foodie Bar

Timaree Hagenburger Fruit Pizza.jpg

Chef:  Timaree Hagenburger, The Nutrition Professor
Makes:  12 oz
Prep Time:  Date & Cashew Soaking (at least 30 minutes) Measuring and blending: 3 minutes
Total Time:  33 minutes

 

T's Dreamy Chocolate Sauce

INGREDIENTS

  • 5 Medjool dates (pits removed, soaked in ¾ c water)
  • 1 T cashews (soak with dates)
  • 2 T unsweetened cocoa/cacao powder
  • ½ c cooked black beans
  • ¼ t cinnamon
  • ½ t vanilla
  • Extra water on hand to add during blending for desired consistency

DIRECTIONS

  1. In a high-powered blender (e.g. Vitamix or Blendtec), combine all ingredients, including the soaking water for the dates/cashews, and blend until silky smooth. 
  2. Add extra water, a T or so at a time, (up to 5 T total), to achieve the right consistency, (a semi-thick sauce rather than a stiff dip).  

PS Hagenburger's Dessert Nacho Foodie Bar

INGREDIENTS


Chip Options:
Sweet Cinnamon Chips /Pizza Crust

  • Whole grain lavash bread
  • 1-2 T of almond or soy milk
  • ½ t cinnamon
  • 2 T coconut sugar or date sugar

Apple Chips

  • 2 apples (your choice) cored and thinly sliced (leave peel on)

Pineapple Chips

  • 1 small to large pineapple sliced into “chip size” pieces, just thick enough to hold the toppings.

Fruit Toppings

  • Fresh fruit, diced small - strawberries, peaches, nectarines, kiwi, mango,
  • Fresh or frozen berries -  Blueberries, blackberries, raspberries, pomegranate arils
  • Banana slices (cut in half or quartered)

Nut Toppings

  • Almonds, pecans, walnuts, hazelnuts are my favorites!

 

DIRECTIONS

Sweet Cinnamon Chips/Pizza Crust

  1. Preheat oven 375 degrees.
  2. Brush with a little almond or soy milk.
  3. Dust with cinnamon and coconut/date sugar.
  4. Cut into triangles. (Skip this step if making a pizza.)
  5. Place on a parchment lined cookie sheet.
  6. Bake for 5 minutes, just until crispy-don’t let them burn.

Apple Chips

  1. Wash apple thoroughly and core.
  2. Thinly slice (thick enough to hold toppings)

Pineapple Chips

  1. Remove the peeling from the pineapple (you could leave on if you choose; pretty, but not edible)
  2. Core pineapple (you can retain the core, if you choose)
  3. Thinly slice (thick enough to hold toppings)
  4. Slice into “chip size pieces”

Once chips/pizza crust are made top with your choice of fruits and nuts.  ~OR~ create a bar and let guests construct their own.  Serve immediately.  Your guests will love this colorful, healthy and delicious indulgence!

 

TIPS

  1. A fun way to share this yummy sauce with your family and friends, while celebrating some of the incredible summer fruits at local Farmers’ Market, is to set up a Dessert Nacho Foodie Bar!  Let your imagination run wild when you select whole plant based delectable toppings.
  2. Store in a squeeze bottle, at the back of the refrigerator.
  3. If you don’t have a squeeze bottle, pour some of the sauce into a sandwich sized zip-top bag, removing as much air as possible before sealing.  Then, just cut the very tip of one of the lower corners off (don’t make the hole too big) and use that as a disposable pastry bag!

Timaree Hagenburger, MPH, RD, EP-c, cherishes opportunities to connect her knowledge and passion for food, cooking, physical activity & good health with those who follow her.  Her style is marked by a blend of fun and practicality, as she offers strategies and inspiration for finding pleasure in preparing and partaking in nourishing meals.  Relish in Timaree’s love for whole plant based nutrition on TheNutritionProfessor.com

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Timaree’s innovative and engaging cookbook, The Foodie Bar Way:  One Meal.  Lots of options.  Everyone’s Happy; provides incredible options to delight everyone.  Available as a Ebook or a full-color, 303 page, printed book, at www.FoodieBars.com.

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PP Citrus-Infused 50-50 Salad

The Nutrition Professor Citrus-Infused 50-50 Salad.jpg

Chef:  Timaree Hagenburger, The Nutrition Professor
Makes:  8 cups
Prep Time: 30 minutes

INGREDIENTS

Salad

  • 4 c watermelon, ¼” diced

  • 4 c jicama, well peeled and cut into ¼” dice

Dressing

  • Zest from 1 orange

  • I/2 c fresh orange juice (from about 1 ½ oranges)

  • Zest from 1 lime

  • ¼ c fresh lime juice (from about 1 1 /2 limes)

  • 1-2 T maple syrup or date syrup

  • ½ t ground black pepper

  • ½-1/3 c fresh mint leaves (torn into tiny pieces)

  • Salt to taste (dash-optional)

DIRECTIONS

Dressing

  1. Make a dressing in a small bowl by whisking together the zest from orange and lime, orange juice, lime juice, maple/date syrup and black pepper.

Salad

  1. In a large bowl, combine watermelon, Jicama and mint.

Combine

  1. Drizzle with all of dressing and carefully stir until well combined.

  2. Taste and season with a dash of salt if desired.

 

TIPS

  1. Always zest citrus with a microplane (one of my favorite cooking tools), BEFORE squeezing the fruit for juice.

  2. Watch Timaree shop for Jicama at the Farmer’s Market (California Bountiful TV) and then, make the recipe.


Timaree Hagenburger, MPH, RD, EP-c, cherishes opportunities to connect her knowledge and passion for food, cooking, physical activity & good health with those who follow her.  Her style is marked by a blend of fun and practicality, as she offers strategies and inspiration for finding pleasure in preparing and partaking in nourishing meals.  Relish in Timaree’s love for whole plant based nutrition on TheNutritionProfessor.com

Nurtrition Professor Logo #1.jpg

Timaree’s innovative and engaging cookbook, The Foodie Bar Way: One Meal. Lots of options. Eveeryone's Happy., provides incredible options to make everyone happy.  Available as an Ebook or a full-color, 303 page, printed book, at www.FoodieBars.com.

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