CRC Nutrition Workshop with Wendy Pedraza, MS, RDN, LDN

Green Goddess Sauce (dip, dressing, condiment)

1 ripe avocado (slight give when squeezed, but not too soft)

2-3 heaping TBS plain, full fat greek yogurt

juice of 1 lime (more for runnier dressing, less for dip)

1/2 tsp salt

1/2 tsp garlic powder

Optional: 1/2 tsp chili powder and/or 1/4 tsp cayenne

Mash up avocado with the back of a spoon. Mix in yogurt and remaining ingredients. Can also be done in a mini food processor. Serve immediately. (Will brown some if stored in fridge but fine to eat for 2-3 days).

Chicken thighs, gnocchi, Brussels sprouts, cherry tomatoes sheet pan


  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh oregano (or 2 teaspoons dried)

  • 2 large cloves garlic, minced or 1 tsp garlic powder
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 1 pound Brussels sprouts, trimmed and quartered 

  • 1 (16 ounce) package gnocchi 
  • 1 cup sliced red onion 

  • 4 boneless, skinless chicken thighs 

  • 1 cup halved cherry tomatoes 

  • 1/2 of a lemon


Step 1 Preheat oven to 450 degrees

Step 2 Stir olive oil, oregano, garlic, pepper and salt together in a large bowl. Add Brussels sprouts, gnocchi, onion and chicken; toss to coat. Spread on a large rimmed baking sheet.

 Nestle the chicken into the vegetable mixture.

Step 3 Roast for 15 minutes.

Step 4 Remove from the oven and add the tomatoes, sprinkled over the pan. Continue roasting until the Brussels sprouts are tender and the chicken is cooked through to 165 degrees, about 10 minutes more. Squeeze half a lemon over the entire sheet pan just before serving.

Adapted from