I’m back…… As you may have noticed, I took quite a hiatus from blogging (read more below). Anyways, I have been inspired to revive this little blog of mine and share a brand new recipe that we devoured this weekend. This month’s Recipe Redux theme is Taco Tuesday. Soft tacos are one of my favorite dishes so naturally I was excited to develop a new recipe. This recipe is based off my favorite taco at the Rum House in New Orleans. We used to bike there on Fridays after work and enjoy a house-made margarita and the “Two Dat” taco special. Both of us have been missing NOLA lots this year, but especially now when Mardi Gras is getting into full swing. For your eating pleasure, my version of the taco is much healthier, replacing the queso cheese sauce with my yogurt-based cilantro lime crema. I promise you won’t be able to stop at just one. Continue reading
First of all- I want to send a HUGE apology to many of you who made my pumpkin spice baked oatmeal. There were a couple “oopsies” in the instructions that likely gave you an end product much different than mine (read more below). Anyways, this new recipe has been proofread and I assure you it is delicious (and relatively easy to make). This month’s Recipe Redux theme, Trimming the Table, encouraged us to share a favorite healthy holiday dessert. My Mom has made these lemon parfaits several times at Christmas and they are SOOO yummy. The best part- they are low in sugar, high in protein and gluten free. Plus, you get some calcium to boot! I made a few adjustments to allow you to indulge sans guilt. Happy Thanksgiving to all of my lovely US readers! I hope you are able to take time from your busy lives to spend time with loved ones xo
Yup- I’m one of those pumpkin spice loving people- however, I’ll be the first to admit that the pumpkin craze does get a little carried away. Many of the pumpkin options also happen to be loaded with sugar. To get my pumpkin fix in a healthy way, I created this delicious (and very nutritious) baked oatmeal recipe. Not an oatmeal person? I urge you to give this recipe a try. I really do not like oatmeal. As an RD, this has been a challenge, because I know that oatmeal is one of the best things you could eat in the morning. I’ve tried them prepared in every way- steel cut, quick, overnight, with sugar, syrup, berries, nuts- you name it. Never have I been able to finish a bowl, until this week. I tried baked oatmeal for the first time, and loved it. The texture is completely different and it is the perfect portable breakfast. Doug’s been living on it during his ICU rotation. Happy Fall!
All signs of Fall are here- pumpkin everything, football, rainy weather, and warm sweaters. I’ll admit that I haven’t experienced a true Fall for a few years. Having lived in New Orleans for the past 3 years, the change of seasons wasn’t as pronounced as it is here on the West Coast. I also feel very lucky to have been home for Canadian Thanksgiving earlier this month- my first in awhile. This month’s Recipe Redux theme, “Plant Protein Power Bowls,” inspired this seasonal creation. I happen to love bowls, mainly for their variation in flavor and texture. These bowls emphasize both, and are truly nutritional powerhouses. They will be the perfect way to get you back on track after Thanksgiving (US, that is).
Confused by the title of this post? Well, there is a story behind it. This month’s Recipe Redux theme, “First Cooking Recollections,” inspired this recipe. For those of you who know me well, it probably isn’t news to you that I have loved cooking since I was little. I remember working alongside my Mom, who really taught me to feel comfortable following a recipe- and- how to fix one when things didn’t work out as planned. My food science classes during my dietetics training really refined my ability to alter recipes and understand how ingredients will interact with one another. My Mom has even noted that I have taught her a thing or two (a big feat in my eyes). Long story short, these delicious pop-in-your-mouth chocolate cupcakes are one of my first memories with my Mom in my favorite place (the kitchen). I “healthified” them, of course, for your eating pleasure!
After traveling through Greece and Italy this Spring, I was inspired to create a pasta dish that combined some of my favorite ingredients. This month’s Recipe Redux theme challenged us to develop a “Vacation-Inspired Recipe.” Naturally I wanted to make homemade pasta after our cooking class in Florence, but for some reason life has just been too busy to tackle something like that! For those of you who know me well, I’m sure you’re aware that I ADORE cheese. Over the last year, I have also fallen in love with pesto again (I remember over-doing it with a Costco container in high school). Alas, this recipe was created. Also, I made this recipe on a weeknight and it actually lasted us several days- a rare occurrence. Pair it with a salad for the perfect weeknight meal.
I know some of you were confused by my review of Dr. Sonali Ruder’s Natural Pregnancy Cookbook last year, and may be thinking the same thing as I review her new cookbook, Natural Baby Food– I’m not expecting, I promise! I love to review good cookbooks, and adore Sonali’s (aka the Foodie Physician) recipes. Plus, I worked as a Pediatric Dietitian for 4 years so this book was very interesting to review. If you are a parent with little ones, or know a parent-to-be, this book would be a fantastic purchase. I can vouch that Sonali’s recommendations are sound and up-to-date with the literature, plus her recipes are delicious and very nutritious. I opted to try a dish in the “12 Months and Up” category for Doug and I since we like a little texture in our meals 🙂 Guess what? We loved the dish and I would make it again.
I have had an interesting last couple weeks. I stepped on a pin (from a pair of pants I had altered) and half of it broke off in my foot. Long story short, I had to have orthopedic surgery and am just getting back to things now. Who would have thought that something so small could cause so much trouble? Anyways, I’m back in the kitchen now and am excited to share this fresh, and very healthy summer recipe with you. I typically like to marinade my fish, or crust it in Panko, but that seemed a little too heavy for the warm weather. I’ve enjoyed many a crab cake with mango salsa, but wanted to switch things up and try using another tropical fruit for a change. Alas, this delicious recipe for fish with a kiwi salsa was created. I used Zespri SunGold Kiwis, which are sweet and much easier to handle than your typical green kiwi (they don’t have fuzzy skin). Did you know that a serving of kiwi has three times more vitamin C than an orange and as much potassium as a banana? Give this recipe a try for a nutrient-packed, tasty summer meal.
A week into his residency, I asked Doug what he felt like eating for dinner- his reply, “something fresh and healthy”. While cooking is something I do for pleasure, I do like a little inspiration when deciding what to prepare. Doug’s response was pretty typical. I do love that he doesn’t fit the stereotype of your typical meat and potatoes loving kind of guy, but he isn’t the greatest at coming up with meal ideas (sorry Doug). What came to my mind when I thought “fresh and healthy” was the color green- hence, the inspiration for these delicious bowls. Perhaps they’ll make any appearance again on St. Patty’s day? Anyways, we were both pretty pleased with the result. We may have put the sauce on just about everything this week…
Happy belated Canada Day and 4th of July! I hope everyone enjoyed this long weekend. We were able to catch a Mariners game in between Doug’s shifts and tried one of the many great restaurants in Seattle. I tried a couple new recipes this week, and was very pleased with both. I have yet to try a dish from the Foodie Physician that I don’t love- her Savory Naan Bread Pudding was no exception. I also made one of my go-to dishes from Pinch of Yum, Thai Sweet Potato Curry. Enjoy the 4th!