A couple weeks ago, I noticed I was getting into the habit of buying my lunch far too regularly. It was partially out of convenience, but mainly because I fell in love with a salad at a local cafe, Sprout, in downtown Seattle. This salad has the perfect amount of crunch (thanks kale & cabbage) and paired with roasted pineapple and to-die-for peanut sauce, how could I resist? I didn’t even realize it was vegan until I read the ingredients list. I decided to take it upon myself to attempt to re-create the recipe, and I’d say it was a success! Fittingly, this month’s Recipe Redux theme also encouraged us to “Spring Clean our Kitchens” and use at least 3 ingredients that were already in our fridge. Believe it or not, I already had everything for this recipe, with the exception of only a couple ingredients. I hope this salad spices up your lunch routine!
It’s hard to believe that a year has gone by since Doug received the news that we would be moving back to the West Coast (aka best coast) for his residency. Only days after, we departed on our honeymoon to Italy and Greece. This recipe was inspired by the flavors of our trip, and by my love of brunch dishes that also work beautifully as dinners. A strata, in case you were curious, is an egg based dish that also incorporates bread and cheese (think quiche crossed with frittata and bread pudding). In keeping with the Mediterranean theme and boosting the nutritional value of the dish, I used Toufayan pita in place of bread. The end result- a fluffy, flavorful dish that will wow your brunch guests or make for an easy weeknight meal.
While blogging may have slowed down significantly (and temporarily stopped) over the last few months, I have still been trying plenty of new recipes. Lucky for you, I’m going to make sure I share all of my favorites in my “What I Ate This Week” series over the coming weeks. Throughout this busy period, I’ve also come to value tips and tricks for quick weeknight meals. I’ve been experimenting with all different meal delivery services and look forward to sharing my experiences with those too! This weekend, we’ve been preparing for our first annual Mardi Gras party. Both of us are sad to be away from NOLA for this year’s festivities, so we decided to start the tradition of bringing the party to our Seattle friends. I’ll be making mini muffalettas, jambalaya and trying my hand at my first homemade king cake. Pictures to come soon! I hope one of the recipes from this week’s lineup finds its way into your kitchen, and makes your meal prep a little bit easier this week 🙂
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.