Heather McDougall

Heather McDougall
Heather McDougall is the director of the McDougall Program in Santa Rosa, California. Heather also develops healthy, family-friendly recipes for the McDougall Newsletter.

Mexican Rice Soup

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To toast the rice, put the rice in a preheated pan on medium-high heat. Stir constantly until rice is light to dark brown in color, about 5 minutes.



Split Pea Soup

Split Pea Soup

This is my family’s favorite pea soup. My mom has been making this version for over 25 years. This tastes even better the next day and is great over baked potatoes or brown rice.



Roasted Tomato and Cannellini Bean Pasta

Pasta with Canellini 2 150

This recipe is so easy to put together and can easily be doubled. I serve this with sautéed kale. I like this dish with a lot of garlic, but you can adjust this as you …



White Bean and Vegetable Soup

White Bean and Vegetable Soup_150x150

This is another great meal because if I don’t have one ingredient, I know there’s an easy substitute in my fridge. This soup has changed over the years. Below is my current version. I serve …



Bean & Corn Enchiladas

Bean & Corn Enchiladas

The vegetables in the filling are really just a suggestion. Use whatever you and your family like. Add rice and red bell peppers, or sautéed broccoli and mushrooms. The possibilities are endless. We usually have …



Pizzas How You Like ‘Em

Pizzas How You Like 'Em

This is a bit labor intensive, so I make a double-batch of this dough and put it in the freezer. This way, I always have it on hand and can make more when I have …



Sloppy Lentil Joes

Sloppy Lentil Joes

This is a quick and easy meal that also reheats well for lunch the next day or two. Serve this stuffed into a whole-grain bun and eat with your hands, or ladle it over the …