LiveWell Vermont

The 2 nd place winner for the State of Vermont Recipe Contest is Cheesy Summer and Zucchini Squash Casserole submitted by Alissa Robertson! Alissa wrote, “Here is a nice and tasty squash recipe to make while the summer and Zucchini squash are very productive. This vegetable dish is colorful and with all the cheese, your kids will eat it right up!” Whether you are getting back into a routine with school, juggling a busy work week or just enjoying a simple but tasty recipe, Cheesy Summer and Zucchini Squash could be the perfect option for you! This recipe can be found on pg 29 of the Employee Recipe Book: Summer Edition . Congratulations, Alissa! Special thanks to the Live Well Wellness Ambassadors who voted on all the wonderful recipes submitted by State of Vermont Employees! If you would like to join the team of Wellness Ambassadors and promote wellness at your worksite email your Wellness Team (DHR.LiveWellVermont@vermont.gov).

You may know that bananas in smoothies makes for a creamier and nutritious smoothie, but did you know you can swamp that banana out for summer squash? This veggie is low in calories, but high in nutrients such as potassium, vitamin A, vitamin C, and fiber! Squash is a great filler because of its neutral flavor so it has the ability to form the base of any smoothie. Try it the next time you're looking for a healthy smoothie!

Are you looking for a quick and simple dinner that also provides fantastic leftovers? Look no further than this frittata recipe. This recipe is very versatile. You can switch out the veggies, cheese, and/or herbs to whatever your preference may be. This recipe would go well with roasted potatoes and a side salad to make it a more hearty meal. Veggie Frittata Ingredients: Assorted vegetables, diced (one good combination is broccoli, spinach, and onion however feel free to get creative with what you have in the fridge). 3 Tablespoons olive oil 6 Basil leaves, diced 3 cloves garlic, minced 8 eggs 3/4 cup plain unsweetened almond milk (you can also substitute regular milk) 1 1/2 cup shredded cheese. You can use a combination of cheeses or stick to one. Cheddar is a great option. Salt and Pepper to taste  Directions: Add veggies, garlic, and olive oil to a large frying pan. Saute until veggies are slightly tender (6-7 minutes). Whisk eggs and milk in a large bowl ...

Congratulations to our third place recipe contest winner Tabbi Daly! Check out the recipe for Asparagus Pasta Salad below! Asparagus Pasta Salad Ingredients: 8 oz penne pasta uncooked 1 pound asparagus, trimmed and cut into 2 inch pieces 1 cup halved cherry tomatoes 1/2 cup purple onion, thinly sliced Dressing: 1/3 cup plain greek yogurt 2 tbsp lemon juice 2 tbsp olive oil 1 tbsp freshly chopped parsley 1 tsp sugar 1 tsp lemon zest salt and pepper to taste Directions: Boil pasta for 12 minutes then add the cut asparagus. Cook for an additional 2-3 minutes and then drain and run under cold water until cooled. Drain completely and place in a large bowl.  Add tomatoes and onion then toss to coat.  Whisk together the remaining ingredients for the dressing and pour over pasta. Stir to coat.  Serve.

Our first place 2017 Spring Recipe Contest winner was Robin Katrick who submitted the following recipe. Quinoa Cakes with Roasted Red Pepper Sauce and Avocado Salsa Ingredients: Roasted Red Pepper Sauce 2 red bell peppers 1 cup almond milk 1 tablespoon corn starch 4 shallots, chopped 4 cloves of garlic, minced salt and pepper to taste 2 tablespoons nutritional yeast Quinoa Cakes 1 cup quinoa, cooked 1/2 zucchini, shredded 1/2 carrot, shredded 3 eggs 2 cloves garlic, minced handful of parsley, chopped 1/2 cup Parmesan cheese 1/4-1/2 cup almond flour salt and pepper to taste Avocado Salsa 1 avocado, diced handful of cherry tomatoes, diced 1 lime, juiced handful of cilantro, chopped salt and pepper to taste Directions: Roasted Red Pepper Sauce Preheat oven to 500 degrees. Cook red peppers whole for 30 minutes. Remove from the oven and wrap in foil for 10 minutes to soften.  While the red Peppers are cooking, saute the shallots and gar...