Sara Haas is no stranger to the culinary arts, working as a freelance writer, recipe developer and consultant dietitian and chef. As a true jack-of-all-trades, Sara not only spends time in the kitchen but also juggles life as a mom and infertility advocate. If that wasn’t enough, she was given the opportunity to be a National Media Spokesperson for the Academy of Nutrition and Dietetics. She is a co-author of the Fertility Foods Cookbook and has been featured in magazines and newspapers such as Shape Magazine, USA Today, and Parents Magazine.
As a health, nutrition and fitness enthusiast, Sara always encourages people to eat more dry beans for three main reasons: 1) they’re economical – who doesn’t love that? 2) they can feed a crowd and 3) they taste amazing! She emphasizes how easy they are to cook, “When you cook them from scratch, you can season them and make them so flavorful and delicious!”
Chickpeas are her bean of choice. “I love them because they are so versatile. I can eat them right after they’re cooked, I can puree them into hummus or I can roast them in the oven,” she says.
As someone who completed her culinary degree from The Cooking and Hospitality Institute of Chicago, Le Cordon Bleu Program, Sara has quite a few tricks up her sleeve when it comes to creating in the kitchen.
Check out her recipe for Pistachio Chickpea Falafel.
Follow Sara on her social media!
